|
Jjamppong
''Jjamppong'' () is a Korean Chinese noodle soup with red, spicy seafood- or pork-based broth flavored with ''gochugaru'' (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. Along with Jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in South Korea as part of Korean Chinese cuisine. History and etymology While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (), the name of the dish was derived from ''chanpon'', a Japanese Chinese cuisine dish itself derived from the Fujian-style mènmiàn (). During the Japanese occupation of Korea (1910–1945), the Japanese saw ''chǎomǎmiàn'' in Chinese restaurants in Korea and named it ''chanpon'', as the white soup seemed similar to the soup of ''chanpon'' to their eyes. The Japanese word was subsequently adapted phonetically into Korean as ''jjamppong''. When considering how champon is made, it is assumed that the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanpon
, also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for ''champon'' are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year. Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. ''Ankake no Champon'' is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Chinese Cuisine
Korean–Chinese cuisine (), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, hence it being of a hybrid cuisine. In South Korea, the food is usually delivered. In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family. Characteristics Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived. Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern and northeastern Chinese dishes mostly from Shandong, where the majority of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 6000 to BC 5000 in Asia. In Korea, traditional noodle dishes are ''onmyeon'' (beef broth-based noodle soup), called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), '' bibim guksu'' (cold noodle dish mixed with vegetables), '' kalguksu'' (knife-cut noodles), '' kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Dangmyeon (당면; cellophane noodles) - made from sweet potato starch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and Borders of China, borders fourteen countries by land, the List of countries and territories by land borders, most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third List of countries and dependencies by area, largest country by total land area. The country consists of 22 provinces of China, provinces, five autonomous regions of China, autonomous regions, four direct-administered municipalities of China, municipalities, and two special administrative regions of China, Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the List of cities in China by population, most populous cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamja-tang
''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] |
Chili Oil Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuisine, and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine, Hunan cuisine, Guizhou cuisine, and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish '' jjamppong''. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils suc ... |
