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Gujeolpan
''Gujeolpan'' () refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: ''gu'' (구, "nine" ), ''jeol'' (절, "section"), and ''pan'' (판, "plate") in Korean. Foods are separated by color and ingredients, and comprise various ''namul'' (seasoned leaf vegetables), meats, mushrooms, and seafood items. In the center of the tray is a stack of small '' jeon'' (Korean style pancakes) made with wheat flour, which are called ''miljeonbyeong'' (). In addition to its use as a food platter used to serve many dishes of food at once, ''gujeolpan'' is also considered a decorative item. It is said to be a well-being food that looks beautiful, tastes good, and is nutritionally balanced. History and aesthetic appeal The history of ''gujeolpan'' dates back as early as the 14th century, and has become closely associated with the Joseon ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinseollo
''Sinseollo'' * () or royal hot pot is an elaborate dish consisting of meatballs, small and round '' jeonyueo'' (), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of '' jeongol'' (elaborate chowder-like stew). It is served in a large bundt pan-shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal. Etymology and history ''Sinseollo'' is the proper name for the cooking vessel in which this dish is served, which has come to mean the actual dish as well.Sinseollo at Britannica Korea ''Sinseollo'' is a composite word of ''sinseon'' (), " Taoist immortal spirit" and ''ro'' (), |
Korean Royal Court Cuisine
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1897. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in '' bangjja'' ( bronzeware). History Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake ( Anapji Lake, located in Gyeongju) was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring-fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems. Reflecting the regionalism of the kingdoms and bordering countries of the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This 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 () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
EncyKorea
The ''Encyclopedia of Korean Culture'' () is a Korean-language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. It was originally published as physical books from 1991 to 2001. There is now an online version of the encyclopedia that continues to be updated. Overview On September 25, 1979, a presidential order (No. 9628; ) was issued to begin work on compiling a national encyclopedia. Work began on compiling the encyclopedia on March 18, 1980. It began publishing books in 1991. The encyclopedia's first version was completed, with 28 volumes, in 1995. It continued to be revised beginning in 1996. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. It launched an online version in 2007. A second push to update the encyclopedia concluded in 2017. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors who are mainly assoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.쌈 (Ssam) '' Encyclopedia of Korean Culture'' It is often accompanied by the and can also be topped with raw or cooked garlic, , green pepper, or a (small si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeon (food)
''Jeon'' () is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. ''Jeon'' can be served as an appetizer, a ''banchan'' (side dish), or an ''Anju (food), anju'' (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called ''hwajeon'' (literally "flower ''jeon''"). Names Although ''jeon'' can be considered a type of ''buchimgae'' in a wider sense, ''buchimgae'' and ''jeons'' are different dishes. ''Jeons'' are smaller and made with fewer ingredients than ''buchimgae''. ''Jeon'' can also be called ''jeonya'' (), especially in Korean royal court cuisine context. ''Jeonya'' is sometimes called ''jeonyueo'' () or ''jeonyuhwa'' (). The variety of jeon made for jesa (ancestral rite) are called ''gannap'' (). ''Gannap'' are usually made of liver (food), beef liver, omasum, or fish as food, fish. Types Almost all ''jeons'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mareun Anju
''Anju'' () is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage ''soju'' is involved. Certain types of foods consumed primarily as ''anju'' include '' golbaengi muchim'', '' nogari'' with peanuts, and ''jokbal''. History Until the Joseon period, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as ''anju''. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, ''samgyeopsal'', grilled pork belly, is considered to go best with ''soju'', while fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Of Pearl
Nacre ( , ), also known as mother-of-pearl, is an organicinorganic composite material produced by some molluscs as an inner shell layer. It is also the material of which pearls are composed. It is strong, resilient, and iridescent. Nacre is found in some of the most ancient lineages of bivalves, gastropods, and cephalopods. However, the inner layer in the great majority of mollusc shells is porcellaneous, not nacreous, and this usually results in a non-iridescent shine, or more rarely in non-nacreous iridescence such as ''flame structure'' as is found in conch pearls. The outer layer of cultured pearls and the inside layer of pearl oyster and freshwater pearl mussel shells are made of nacre. Other mollusc families that have a nacreous inner shell layer include marine gastropods such as the Haliotidae, the Trochidae and the Turbinidae. Physical characteristics Structure and appearance Nacre is composed of hexagonal platelets, called tablets, of aragonite (a form o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Etymology The word ''tortilla'' is derived from the Spanish word ''torta'', meaning "cake," plus the diminutive -''illa''; as a result, the word means "little cake" in Spanish. Varieties Corn Tortillas made from nixtamalized maize meal (''masa de maíz'') are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE). Towards the end of the 19th century, the first mechanical utensils for making t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yangban
The ''yangban'' () were part of the traditional ruling class or gentry of dynastic Korea during the Joseon period. The ''yangban'' were mainly composed of highly educated civil officials and military officers—landed or unlanded aristocrats who individually exemplified the Korean Confucian form of a " scholarly official". They were largely government administrators and bureaucrats who oversaw medieval and early modern Korea's traditional agrarian bureaucracy until the end of the dynasty in 1897. In a broader sense, an office holder's family and descendants, as well as country families who claimed such descent, were socially accepted as ''yangban''. In contemporary Korean language, the term ''yangban'' can be used either as a compliment or insult. Etymology ''Yangban'' literally means "two branches" of administration: ''munban'' () which comprises civil administrators and ''muban'' () which comprises martial office holders. The term yangban first appeared sometime during late ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pearl S
A pearl is a hard, glistening object produced within the soft tissue (specifically the mantle (mollusc), mantle) of a living Exoskeleton, shelled mollusk or another animal, such as fossil conulariids. Just like the shell of a mollusk, a pearl is composed of calcium carbonate (mainly aragonite or a mixture of aragonite and calcite) in minute crystalline form, which has deposited in concentric layers. More commercially valuable pearls are perfectly round and smooth, but many other shapes, known as baroque pearls, can occur. The finest quality of natural pearls have been highly valued as gemstones and objects of beauty for many centuries. Because of this, ''pearl'' has become a metaphor for something rare, fine, admirable, and valuable. The most valuable pearls occur spontaneously in the wild but are extremely rare. These wild pearls are referred to as ''natural'' pearls. ''Cultured'' or ''farmed'' pearls from Pinctada, pearl oysters and freshwater mussels make up the majority o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
