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Onggi
''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both ceramic glaze, unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown ceramic glaze, glaze fired at over 1100 °C. ''Onggi'' have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today. The origin of ''onggi'' dates to around 4000 to 5000 BCE. The types of earthenware include patternless, Mumun pottery period, ''mumun'', and a red-and-black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. History ''Ong'' () refers to a clay jar. Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onggi In 1781
''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. ''Onggi'' have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today. The origin of ''onggi'' dates to around 4000 to 5000 BCE. The types of earthenware include patternless, ''mumun'', and a red-and-black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. History ''Ong'' () refers to a clay jar. Pottery has been used on the Korean peninsula sinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang
''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms of Korea, Three Kingdoms. The ''Records of the Three Kingdoms'', a Jin dynasty (265–420), Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named Dongyi, ''Dongyi'' (Eastern foreigners) in the ''Book of Wei''. Onggi, Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo. In the ''Samguk sagi'', a historical record of the Three Kingdoms of Korea, it is written that ''doenjang'' and ''soup soy sauce, ganjang,'' along with ''meju'' and ''jeotgal,'' were prepared for the Pyebaek, wedding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baekje
Baekje or Paekche (; ) was a Korean kingdom located in southwestern Korea from 18 BCE to 660 CE. It was one of the Three Kingdoms of Korea, together with Goguryeo and Silla. While the three kingdoms were in separate existence, Baekje had the highest population of approximately 3,800,000 people (760,000 households), which was much larger than that of Silla (850,000 people) and similar to that of Goguryeo (3,500,000 people). Baekje was founded by Onjo of Baekje, Onjo, the third son of Goguryeo's founder King Dongmyeong of Goguryeo, Jumong and Soseono, at Wiryeseong (present-day southern Seoul). Baekje, like Goguryeo, claimed to succeed Buyeo kingdom, Buyeo, a state established in present-day Manchuria around the time of Gojoseon's fall. Baekje alternately battled and allied with Goguryeo and Silla as the three kingdoms expanded control over the peninsula. At its peak in the 4th century, Baekje controlled most of the western Korean peninsula, as far north as Pyongyang, and may ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bongeunsa
Bongeunsa () is a Korean Buddhist temple located in Samseong-dong, Gangnam District, Seoul, South Korea. It was founded in 794 during the reign of King Wonseong by State Preceptor Yeonhoe (), then the highest ranking monk of Silla. The temple was originally named Gyeonseongsa (). It is located on the slope of Sudo Mountain, across the street from the COEX Mall. History Joseon Dynasty During the Joseon period, Buddhism in Korea was severely suppressed. However, The temple began to be known as Bongeunsa when it was reconstructed in 1498 under the patronage of Queen Jeonghyeon, a Joseon Queen. The term Bongeunsa means the act of honoring the king, which here can be understood as taking the form of praying for king Seongjong's eternal life. With the support of Queen Munjeong, who revived Buddhism in Korea for a short time in the mid-16th century, it became the main temple of the Korean Seon (Chan) sect of Buddhism from 1551 through 1936. Monk Bou was appointed head of the tem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joseon
Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom was founded following the aftermath of the overthrow of Goryeo in what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul. The kingdom's northernmost borders were expanded to the natural boundaries at the rivers of Yalu River, Amnok and Tumen River, Tuman through the subjugation of the Jurchen people, Jurchens. During its 500-year duration, Joseon encouraged the entrenchment of Korean Confucianism, Confucian ideals and doctrines in Korean society. Neo-Confucianism was installed as the new state's ideology. Korean Buddhism, Buddhism was accordingly discouraged, and occasionally Buddhists faced persecution. Joseon consolidated its effective rule over the Korean peninsula and saw the he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goryeo
Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has been called a "true national unification" by Korean historians as it not only unified the Later Three Kingdoms but also incorporated much of the ruling class of the northern kingdom of Balhae, who had origins in Goguryeo of the earlier Three Kingdoms of Korea. According to Korean historians, it was during the Goryeo period that the individual identities of Goguryeo, Baekje and Silla were successfully merged into a single entity that became the basis of the modern-day Koreans, Korean identity. The name "Korea" is derived from the name of Goryeo, also romanized as Koryŏ, which was first used in the early 5th century by Goguryeo; Goryeo was a successor state to Later Goguryeo and Goguryeo. Throughout its existence, Goryeo, alongside Unified S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform called '' jangdokdae'' in the backyard. History ''Shiyi xinjian'' (), a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper paste is found in the 1433 Korean book '' Collected Prescriptions of Native Korean Medicines''. Pepper paste is again mentioned in a 1445 medical encyclopedia named '' Compendia of Medical Prescriptions''. However, all these sources are from the time before the actual chilli peppers w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyŏngguk Taejŏn
''Kyŏngguk taejŏn'' (), name translated as the ''State Code'' or the ''National Code'', is a code of law that comprises all the laws, customs and decrees of the late Goryeo to early Joseon periods in Korea. Sorted according to the relevant ministries ( Yukyo), it had been a basis for over 500 years of Joseon politics. The previous code of law was the ''Kyŏngje yukchŏn'' (; ''Six Codes of Governance'') and its revised edition, ''Sogyukchŏn'' (, ''Amended Six Codes of Governance'') which were issued during the reign of the state founder, King Taejo. The code was commissioned in 1458 by King Sejo. In 1467 (Sejo 13), the compilation of the entire book was finished and named ''Kyŏngguk taejŏn'', but repeated revisions and supplements delayed the final publication. When Seongjong was crowned, a first revision began to be implemented in 1471 and is named ''Sinmyo taejŏn'' (). It was then revised in 1474 and therefore named the ''Gabo taejŏn'' (). A third version, the ''Euls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain (), also called china, is a ceramic material made by heating Industrial mineral, raw materials, generally including kaolinite, in a kiln to temperatures between . The greater strength and translucence of porcelain, relative to other types of pottery, arise mainly from Vitrification#Ceramics, vitrification and the formation of the mineral mullite within the body at these high temperatures. End applications include tableware, ceramic art, decorative ware such as figurines, and products in technology and industry such as Insulator (electricity), electrical insulators and laboratory ware. The manufacturing process used for porcelain is similar to that used for earthenware and stoneware, the two other main types of pottery, although it can be more challenging to produce. It has usually been regarded as the most prestigious type of pottery due to its delicacy, strength, and high degree of whiteness. It is frequently both glazed and decorated. Though definitions vary, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
