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Gomul
''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including '' injeolmi'', '' danja'', and '' gyeongdan'', as well as between-layer fillings for ''siru-tteok'' (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily. ''Gomul'' is also used for topping '' bingsu'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled ''samgyeopsal'' (pork belly), with meat dipped in the soybean powder when eaten. Varieties and preparation Red bean or mung bean ''gomul'' is used in winter, while soybean or sesame ''gomul,'' which don't spoil as fast, are preferred in summer. Common varieties and their preparation are: * ''Bam-gomul'' (; "chestnut strands/flakes or powder") – chestnuts are s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injeolmi
''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded ''tteok'', and has varieties depending on the type of '' gomul'' (고물, something to coat rice cakes) used. ''Gomul'' can be made with powdered dried soybeans, azuki beans, sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' () and ''kkaeinjeolmi'' () are two examples, coated with azuki bean powder and sesame respectively. '' Artemisia'' is added in ''ssuk injeolmi'' () and ''Synurus deltoides'' (Ait.) Nakai is added in ''surichwi injeolmi'' (). ''Injeolmi'' is not only a popular snack but also is considered a high quality ''tteok'', used for ''janchi'' (; party, feast, or banquet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongdan
''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "sorghum ball cake"). The name ''chapssalgyeongdan'' (, "glutinous rice ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted. ''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...s, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of '' gomul'' (고물; Powdered sesame or beans, used for coating tteok, rice cak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is eaten not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") and shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongdan
''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "sorghum ball cake"). The name ''chapssalgyeongdan'' (, "glutinous rice ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted. ''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...s, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of '' gomul'' (고물; Powdered sesame or beans, used for coating tteok, rice cak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Adzuki Bean
Black adzuki beans are a variety of adzuki beans (''Vigna angularis''). In Korean, they are called ''geomeunpat'' (; "black adzuki beans"), ''geomjeongpat'' (; "black adzuki beans"), ''heukdu'' (; "black beans"), or ''heuksodu'' (; "black small beans"). '' Gugeupbang eonhae'', a 1466 medical book, mentions it using the name ''geomeunpɑt'' (). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name ''geopipat'' (; "dehulled adzuki beans"). White adzuki bean powder (''geopipat-gomul'') and white adzuki bean paste (''geopipat-so'') made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan ''kuroazuki'' (; "black adzuki beans") are not adzuki beans, but black cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus '' Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bingsu
''Bingsu'' (), sometimes written as ''bingsoo'', is a milk-based Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is ''pat-bingsu'' (), topped with sweet red beans. The main ingredient of ''bingsu'' was natural ice in the past, but later, artificial ice was produced, and high-quality sweeteners were developed. Many modern bingsu varieties use frozen milk rather than water-based ice. Historically, the ice-cutting machine was a simple tool in the shape of a plane, but now, most shaved ice is created by electric ice shavers. History Bingsu has similar origins to sorbet, with fruit- and milk-flavored ice-based confectionary documented as far back as 400 BCE in Ancient Persia and China. The earliest known documentation of ice-based desserts within Korea existed during the Joseon period (1392–1897) which employed the use of crushed ice with various fruits, and were distributed from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description Chestnut trees are of moderate growth rate (for the Chinese chestnut tree) to fast-growing for American and European species. Their mature heights vary from the smallest species of chinkapins, often shrubby,''Chestnuts, Horse-Chestnuts, and Ohio Buckeyes'' . In Yard and Garden Brief, Horticulture department at University of Minnesota. to the giant of past American forests, '' C. dentata'' that could reach . Between these extremes ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (UK ; US or ), sometimes jujuba, 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. It is often confused with the closely related Indian jujube, '' Z.mauritiana''. The Chinese jujube enjoys a diverse range of climates from temperate to tropical, whereas the Indian jujube is restricted to warmer subtropical and tropical climates. 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 sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cowpea
The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus '' Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name. Four subspecies of cowpeas are recognised, of which three are cultivated. A high level of morphological diversity is found within the species with large variations in the size, shape, and structure of the plant. Cowpeas can be erect, semierect ( trailing), or climbing. The crop is mainly grown for its seeds, which are high in protein, although the leaves and immature seed pods can also be consumed. Cowpeas were domesticated in Africa and are one of the olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar And Pestle
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since the Stone Age; today they are typically associated with the pharmacy profession due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making Grog (clay), grog; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millstone
Millstones or mill stones are stones used in gristmills, used for triturating, crushing or, more specifically, grinding wheat or other grains. They are sometimes referred to as grindstones or grinding stones. Millstones come in pairs: a stationary base with a convex rim known as the bedstone (or nether millstone) and a concave-rimmed runner stone that rotates. The movement of the runner on top of the bedstone creates a "scissoring" action that grinds grain trapped between the stones. Millstones are constructed so that their shape and configuration help to channel ground flour to the outer edges of the mechanism for collection. The runner stone is supported by a cross-shaped metal piece ( millrind or rynd) fixed to a "mace head" topping the main shaft or spindle leading to the driving mechanism of the mill (wind, water (including tide), or other means). History The origins of an industry Often referred to as the "oldest industry", the use of the millstone is inextr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
