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Gomguk
''Gomguk'' (), ''gomtang'' * (), or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame.Gomguk at Korean Culture Encyclopedia The broth tends to have a milky color with a rich and hearty taste. at Britannica Korea Varieties Regional *Hyeonpung ''gomtang'' : from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards. *Naju ''gomtang'' : from the region of Naju[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seolleongtang
''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul. ''Seolleongtang'' is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup. History and etymology In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called ''Sŏnnong''je (hangul: 선농제; hanja: 先 農 祭, ''Sŏnnong'' meaning "venerated farmer"), and the altar for the sacrifice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yukgaejang
''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gomguk'', or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature. Also, yukgaejang was eaten mainly by people who were tired of the midsummer heat to take care of themselves. In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, '' gosari'' (bracken fern), ''torandae'' (taro stems), sliced onion, ''dangmyeon'' (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used. ''Yukgaejang'' is generally served with a bowl of rice and kimchi. Variety The dish may alternatively be made with chicken rathe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sōmen
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. East Asian cuisines Japan Sōmen are usually served cold with a light flavored dipping sauce [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jumunjin
Jumunjin is an '' eup'' (town) in northeastern Gangneung City. The population numbers about 20,600, or about 7,000 households. Roughly 10% of these are involved in fisheries and agriculture, respectively. Jumunjin is the site of Jumunjin Harbor, a significant fishing port on the Sea of Japan, home to 394 fishing vessels. Roughly 9.7 of the Jumunjin's 60.55 kilometers are devoted to agriculture. The Jumunjin Beach Resort is a popular tourist destination. The Jumunjin landscape was used as a backdrop for the 2000 Korean movie ''Kilimanjaro''. History Administrative Districts Jumunjin was split from Yeongok-myeon in 1927 to form Jumunjin-myeon, which gained ''eup'' status in 1937. It presently comprises five ''ri'' (villages). Education There are three elementary schools, one middle school, and two high schools in Jumunjin. These are all overseen by the Gangwon Office of Education, which reports to the provincial office in Chuncheon. In addition, Kangwon Provincial College is l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamjatang
''Gamja-tang'' * () or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers and ground sesame seeds. The vertebrae are usually separated with bits of meat clinging to them. The vertebrae are boiled at high temperatures to soften the meat. To remove the meat, one must use an instrument such as a chopstick. The meal is usually served with kimchi and a bowl of rice. This food is served as a lunch or dinner and often as a late-night snack, as well. The soup base is a deep red colour from the red hot peppers. The soup is now common in Korean restaurants outside Korea, including the United States and Canada. History Gamjatang originated in the southern Korean province of Jeolla. The main industry of Jeolla Province was agriculture, and hogs were widely raised and used for food. The origins of gamjatang can be traced back to the Three Kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samgyetang
''Samgye-tang'' () or ginseng chicken soup, * meaning ginseng ( Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken ( ''poussin'') filled with garlic, rice, jujube, and ginseng. Samgye-tang is a Korean traditional soup for body health. Samgye-tang is a representative summer health food. Soup made with chicken that is slightly larger than the chick is called Yeonggye Baeksuk, and the chicken is divided into half is called Banggye-tang. History During the Joseon Dynasty (1392-1897), people enjoyed the numerous chicken soup dishes that were similar to Samgye-tang, including Yeongye-tang, Chonggye-tang, and Hwanggye-tang. While it was the custom to make a soup with young chicken and serve it to elders during the summer days, the chicken boiled with milkvetch roots and its broth were served to the sick queen during King Injo's reign. However, the description of the dish that most closely resembles today's form of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginseng
Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides and gintonin. Ginseng is most commonly used in the cuisines and medicines of China and Korea. Although ginseng has been used in traditional medicine over centuries, modern clinical research is inconclusive about its medical effectiveness. There is no substantial evidence that ginseng is effective for treating any medical condition, and in the United States, for example, its use has not been approved by the US Food and Drug Administration (FDA) as a prescription drug. Although ginseng is commonly sold as a dietary supplement, inconsistent manufacturing practices for supplements have led to analyses showing that ginseng products may be contaminated with toxic metals or unrelated filler compounds, and its excessive use may have adverse ef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snakehead Fish
The snakeheads are members of the freshwater perciform fish family Channidae, native to parts of Africa and Asia. These elongated, predatory fish are distinguished by their long dorsal fins, large mouths, and shiny teeth. They breathe air with gills, which allows them to migrate short distances over land. They have suprabranchial organs, which are primitive forms of labyrinth organs, that develop when they grow older. The two extant genera are ''Channa'' in Asia and ''Parachanna'' in Africa, consisting of more than 50 species. They are valuable as a food source and have become notorious as an intentionally released invasive species. These fish have been kept as pets but as they get larger, people let them go into ponds, lakes, and rivers, making these fish invasive. Description The various species of snakeheads differ greatly in size; dwarf snakeheads, such as ''Channa orientalis'', do not surpass in length. Most other snakeheads reach between . Five species ('' C. argus'', ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
KOCIS Korea Malbok Samgyetang 03 (9493375058)
The Korean Culture and Information Service (KOCIS) is an affiliated organization of the Ministry of Culture, Sports and Tourism of the South Korean government and runs 32 Korean cultural centers in 27 countries. The goal of the organization is to further enhance the image of Korea's national brand by promoting Korean heritage and arts through these cultural centers. Main missions ¤ To upgrade the country's nation brand and to publicize government policies * Carrying out projects to boost the nation brand * Providing support for summit diplomacy by organizing cultural events and operating press centers during presidential visits abroad * Promoting Korea's key administrative priorities and major government policies around the world ¤ To promote the spread of Hallyu and to expand cultural exchanges * Operating overseas cultural centers and strengthening their cultural exchange function * Organizing various international cultural exchange programs * Expanding cultural experience p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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