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Egg Garnish
Egg garnish, called ''al-gomyeong'' () in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called ''jidan'' (). Gallery Galbi-tang.jpg, ''Galbi-tang'' topped with diamond-shaped egg garnishes Tteokguk.jpg, ''Tteokguk'' topped with egg garnish strips Oi-seon.jpg, '' Oi-seon'' with egg garnish strips Janchi-guksu.jpg, '' Janchi-guksu'' topped with egg garnish strips Naengmyeon (cold noodles).jpg, ''Naengmyeon'' topped with egg garnish strips Gulbi-gui 2.png, ''Gulbi-gui'' topped with egg garnish strips See also * ''Fios de ovos Angel hair, called in Portuguese ''Fios de ovos'' ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houghton Mifflin Harcourt
Houghton Mifflin Harcourt (; HMH) is an American publisher of textbooks, instructional technology materials, assessments, reference works, and fiction and non-fiction for both young readers and adults. The company is based in the Boston Financial District. It was formerly known as Houghton Mifflin Company, but it changed its name following the 2007 acquisition of Harcourt Publishing. Prior to March 2010, it was a subsidiary of Education Media and Publishing Group Limited, an Irish-owned holding company registered in the Cayman Islands and formerly known as Riverdeep. History Ticknor and Allen, 1832 In 1832, William Ticknor and John Allen purchased a bookselling business in Boston and began to involve themselves in publishing; James T. Fields joined as a partner in 1843. Fields and Ticknor gradually gathered an impressive list of writers, including Ralph Waldo Emerson, Nathaniel Hawthorne, and Henry David Thoreau. The duo formed a close relationship with Riverside Pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fios De Ovos
Angel hair, called in Portuguese ''Fios de ovos'' ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes (only in Brazil). This dish is called ''Letria'' in Goa, not to be confused with the vermicelli dessert made in Portugal. The preparation is also known in Spain as ''Huevo hilado'' (" spun egg"), in Japan as ''Keiran Somen'' (鶏卵素麺, "hen's egg noodle"),''Kyoto Foodie'', Wagashi: Angel Hair Keiran Somen (Fios de Ovos)'. Accessed on July 7, 2009. in Cambodia as ''Vawee'', in Malaysia as ''Jala mas'' ("golden net"), in Thailand as ''Foi Thong'' (ฝอยทอง; "golden strands"),''Bangkok Post Educational Services'',Three tempting Thai delicacies. Accessed on October 29, 2011. and in the North Malabar region of Kerala, India as ''Muttamala'' (മുട്ടമാല; "egg lace ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
In Korean cuisine gui or guee () is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, '' ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', whose name was originally ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulbi
''Larimichthys polyactis'', called the redlip croaker, small yellow croaker, little yellow croaker or yellow corvina, is a species of croaker native to the western Pacific, generally in temperate waters such as the East China Sea and the Yellow Sea. Evolution Phylogenomic studies indicate this species emerged from the same common ancestor of '' L. crocea'' around 25.4 million years ago. Diet They are benthopelagic feeders that usually eat shrimp, zooplankton, or sometimes small fishes. Habitat They remain in shallow waters above 120 m, but avoid brackish conditions. They are typically found where the sea floor is sand or mud. Morphology Males can reach 42 cm while the common length is about 30 cm. Their body shape is almost rectangular. They have red lips, grey gold body, gold belly and light yellow fins. The inside of its mouth is white and the gill slit is black. In its head are two hard, pale, white bones that keep balance when they swim, which is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naengmyeon
Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''memil''), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea. In modern times, the ''mul naengmyeon'' (물 냉면) variant is commonly associated with and popularly consumed during the summer, however, it was historically a dish enjoyed during winter. History According to the 19th-century documents of ''Dongguksesigi'' (), ''naengmyeon'' has been made since the Joseon Dynasty. Originally a delicacy in northern Korea, especially in the cities of Pyongyang () and Hamhung (), ''naengmyeon'' b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janchi-guksu
''Janchi-guksu'' (Korean: 잔치국수) or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also '' dasima'' (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ''ganjang'' and small amounts of chili pepper powder and scallions. Thinly sliced '' jidan'' (지단, fried egg), '' gim'' (laver) and zucchini are added on top of the dish as garnishes. Janchi-guksu have various garnishes with noodles. The word "Janchi" means "feast" in Korean, in reference to the festive occasions on which the dish would be prepared, such as a wedding or a sixtieth birthday celebration. History The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or '' hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteokguk
Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup ('' guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk'' on New Year's Day because it is believed to grant the people good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat, '' gim'' (김),''Tteokguk'' at and sesame oil (참기름). History The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs '' |
Galbi-tang
''Galbi-tang'' * (, --湯) or short rib soup is a variety of ''guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''"galbi"'',also refers to grilled short ribs in Korean barbecue while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time and is eaten as a meal. It is similar to ''seolleongtang'', a soup made from the bones of ox legs. Historical records on ''galbitang'' are found in records on table setting for Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the Goryeo Dynasty (918 – 1392). ''Galbitang'' has been a representative dish served at wedding receptions. Preparation About five hours are needed to cook the whole dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean–English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic, French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language Dictionary ''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Food Foundation
The Korean Food Promotion Institution ( ko, 한식진흥원) or previously Korean Food Foundation (한식재단) is a nonprofit organization established in March 2010 to enhance the overall well-being of Korean people and the economic status of South Korea by promoting Korean cuisine globally. It aspires to improve competitiveness within the Korean food industries locally and overseas. The organization was established as a public domain with the support of the Ministry of Agriculture, Food and Rural Affairs. The organization has put in efforts to draw publicity and globalize its brand; it has partnerships with several countries to promote Korean cuisine. History In 2009 the Korean Food Foundation Establishment Preparation Committee and Korean Food Globalization Task Force were established. The Korean Food Foundation was established in 2010, with Jeong Wun-cheon selected as its first president. In 2011 Yang Il-sun became the next president and a website with the aim of marketi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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