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Namul
''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' () with five-grain rice. It is believed that ''boreum namuls'' eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For ''namul'' as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into ''namuls''. Although in most cases the vegetables (and non-vegetable ''namul'' ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. ''Namul'' can be se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean Sprout
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. History It is assumed that soybean sprouts have been eaten since the Three Kingdoms of Korea. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in Goryeo. The book states that in 935, during the foundation of Goryeo, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in '' Farm Management'', a Joseon farming and living book. Another Joseon document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the Joseon era, soybean sprout w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doellingeria Scabra
''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is actively cultivated in temperate regions of Korea for varying uses. Habitat and ecology ''Doellingeria scabra'' is found in woods and thickets, especially on hills and low mountains. Forest clearings and warm temperate areas suit it well. Moist soil and sunny conditions are ideal for this plant. It can be cultivated in lightly sandy, loamy, or clay soils with adequate drainage and cannot grow in the shade.''Aster scaber - Thunb'', PFAF Plant Database, Accessed May 5, 2014, http://www.pfaf.org/user/Plant.aspx?LatinName=Aster+scaber Description ''Doellingeria scabra'' grows up to 1.2 meters (4 ft) tall. Its stems stand erect. Its hermaphroditic flowers bloom between August and October. Its seeds ripen between September and November. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligularia Fischeri
''Ligularia fischeri'', known as gomchwi, Fischer's ragwort, or Fischer's leopard plant, is a species in the genus ''Ligularia'' (family Asteraceae). It is native to east Asia. Part of the plant's name commemorates the late 19th century German explorer of East Africa Gustav Fischer. Description ''Ligularia fischeri'' is a clump-forming herbaceous perennial and can grow up to tall. It has coarsely toothed, kidney-shaped light green basal leaves, up to across, on long stalks, the stem leaves smaller and on shorter stalks. The in midsummer, it has racemes of up to long of yellow flowerheads, across. Later after it has bloomed, it produces a seed capsule, with seeds with downy hairs which are tinged brown or purple. Culinary use Korea In Korean cuisine, the leaves of ''gomchwi'' along with other ''chwinamul'' varieties are often used as the main ingredient of herbal side dishes called ''namul''. Gomchwi can be eaten pickled as ''jangajji'' or kimchi, and eaten fresh as a ''ssam' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spuriopimpinella Brachycarpa
''Spuriopimpinella brachycarpa'' (Nakai) Kitag. (known formerly as ''Pimpinella brachycarpa)'' (common names chamnamul and short-fruit pimpinella) is a species in the genus ''Spuriopimpinella'' (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Culinary use Like many other species belonging to the family Apiaceae, ''chamnamul'' has aromatic leaves and is used as a culinary herb. Korea In Korean cuisine, the smooth leaves and crunchy stems of young ''chamnamul'' () are served fresh or balanced as a spring ''namul'' (seasoned herbal vegetable dish). In North Korea, ''chamnamul-kimchi'' is a popular dish, known as one of Kim Il Sung's favourite. Recently in South Korea, ''chamnamul'' is one of the ingredients that frequently feature in Korean-style western food recipes, such as ''chamnamul'' pasta or ''chamnamul'' pesto. File:Chamnamul pasta (Pimpinella brachycarpa).jpg, Chamnamul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agastache Rugosa
''Agastache rugosa'', also known as wrinkled giant hyssop, Korean mint, purple giant hyssop, Indian mint and Chinese patchouli is an aromatic herb in the Lamiaceae, mint family, native to East Asia (China, Japan, Korea, Russian Primorye, Taiwan, India, and Vietnam). Description ''A. rugosa'' is a perennial plant growing up to tall, with square stalks that branch at the upper part. The Glossary of leaf morphology, oval-cordate leaves are Phyllotaxis, oppositely arranged, long and broad, with coarsely Serration, serrated margins. Some leaves have hair and/or touches of Shades of white, white on the underside. The leaves are slightly larger than those of anise hyssop. From July to September in the Northern Hemisphere, Shades of purple, purple bilabiate flowers bloom in Inflorescence, verticillasters that are long and broad. The Sepal, calyx is long, with five narrow triangular Sepal, lobes. The petals are long, lower ones longer and the ones inside Serration, serrated. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peucedanum Japonicum
''Peucedanum japonicum'', also known as coastal hog fennel, is a species of '' Peucedanum'', a genus rich in medicinal species belonging to the parsley family, Apiaceae. Publication of binomial ''Peucedanum japonicum'' was described by Carl Peter Thunberg in 1784. Description ''Peucedanum japonicum'' has a stout umbellifer of 30–100 cm and is essentially glabrous. The stem is frequently flexuous. The leaf blade is broadly ovate-triangular. It size is 35 x 25 cm. It is thinly coriaceous, bearing 1-2 ternate leaflets, which are ovate-orbicular, 3-parted, 7–9 cm broad and glaucous. Its central segments are obovate-cuneate, its lateral segments are oblique-ovate. Umbels are 4–10 cm across; bracts are either 2-3 or absent, ovate-lanceolate, 5-10 x circa 2mm, pubescent. It sports 15-30 rays of 1–5 cm, unequal and puberulous. It has 8-10 bracteoles, linear-lanceolate, equalling or longer than flowers. It has circa 20-flowered umbellules. The calyx te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amaranthus Tricolor
''Amaranthus tricolor'', known as edible amaranth, is a species of flowering plant in the genus '' Amaranthus'', part of the family Amaranthaceae. The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea; tampala, tandaljo, or tandalja bhaji in India; callaloo in the Caribbean; and Joseph's coat in other areas, in reference to the Biblical story of Joseph and the coat of many colors. Although it is native to South and South-East Asia, ''A. tricolor'' is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage. Culinary uses The leaves and stems may be eaten as a salad vegetable. In Africa, it is usually cooked as a leafy vegetable.Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen. It is usually stir fried or steamed as a side dish in both China and Japan. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean Sprout
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East Asia, East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects. Cultivation A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light does not reach the seeds to prevent bitterness, and also ensuring they receive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aehobak
Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commonly used in Korean cuisine, an has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'. Culinary use In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into or sliced and egg-washed as . It is often made into - (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as and . Dried aehobak, called , can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, then usually stir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bomdong
''Bomdong'' (), also known as spring cabbage, is a hardy cabbage with tough, sweet leaves. The leaves of bomdong, unlike those of regular napa cabbages, fall to the sides, giving the plant a flat shape. This cabbage is primarily used in the making of kimchi and salads. 70% of the bomdong grown in Korea comes from South Jeolla province, near Haenam and Jindo. Growth Bomdong is picked between January and March. During growth, they spread out like a flower. Culinary use In 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, 3 ..., bomdong is made into '' geotjeori'' (fresh kimchi). File:Mujeon and bomdong-jeon.jpg, ''Bomdong- jeon'' (pan-fried bomdong) and '' Mujeon'' (pan-fried radish) References Asian vegetables Brassica Cabbage Food plant cultivars Korean vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
