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Kalguksu
''Kal-guksu'' * () is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded, pulled, or spun, but cut.Kalguksu at History The record of noodles can be found in documents of the era, but the descriptions are vague and the nature of the noodles isn't clear. In the 12th century document ''Goryeo dogyeong'' () it is mentioned t ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...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 Korean language, native Korean or ''myeon'' in hanja character. The earliest noodles in Asia originate from China, and date back 4,000 years ago. 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 Korean radish, radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Cellophane noodles, Dangmyeon (당면; cellophane noodles) - made fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perilla Seed
''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including '' P. frutescens'' (deulkkae) and ''P. frutescens'' var. ''crispa'' (shiso). The genus name ''Perilla'' is also a frequently employed common name ("perilla"), applicable to all varieties. Perilla varieties are cross-fertile and intra-specific hybridization occurs naturally. Some varieties are considered invasive. Taxa and synonyms The classification of ''Perilla'' is confused, partly because botanists struggled with distinguishing the two distinct cultigens as different species or variations. Until a few decades ago, ''P. frutescens'' var. ''crispa'' was regarded as a species in its own right, distinct from ''P. frutescens'', although it was well established that these types readily cross-pollinate. An early exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Chungcheong Province
South Chungcheong Province (), informally called Chungnam, is a Administrative divisions of South Korea, province of South Korea in the Hoseo region in the southwest of the Korean Peninsula. South Chungcheong borders the provinces of Gyeonggi to the north, North Chungcheong, Sejong City, Sejong Special Self-governing City, and Daejeon Metropolitan City to the east, and North Jeolla to the south. Hongseong County is the capital and Cheonan is the largest city of South Chungcheong, with other major cities including Asan, Seosan, and Dangjin. Daejeon was the largest city of South Chungcheong until becoming a List of special cities of South Korea, Metropolitan City in 1989, and the historic capital until the provincial government was relocated to Hongseong in 2012. South Chungcheong was established in 1896 from the province of Chungcheong, one of the Eight Provinces of Korea, consisting of the southwestern half of the territory. South Chungcheong was known as Chūsei-nan Prefecture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hobak-juk
''Hobak-juk'' () or pumpkin porridge, is a variety of Korean porridge, or ''juk'', made with pumpkin and glutinous rice flour. * Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge. Preparation Pumpkins, preferably Korean cheese pumpkins called ''cheongdung-hobak'' () or kabocha squash called ''danhobak'' (), are washed and sliced into thick pieces. It is boiled, peeled, deseeded, and mashed. Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added. Another common addition is ''saealsim'' (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and, optionally, sugar are added to taste. See also * '' Patjuk'' * Pumpkin soup * List of porridges * List of squ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artemisia Princeps
''Artemisia princeps'', also commonly called ''yomogi'', Japanese mugwort, Korean wormwood, Korean mugwort or wormwood in English, is an Asian plant species in the sunflower family, native to China, Japan and Korea. It is a perennial, very vigorous plant that grows to . This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff-colored flowers from July to November which are hermaphroditic, and pollinated by wind. The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside. Distribution and habitat ''Artemisia princeps'' is native to China, Japan and Korea. It has been introduced into Belgium and the Netherlands. It grows in a variety of habitats including roadsides, slopes, valleys, and riverbanks. As food Leaves and young seedlings can be eaten raw or cooked. They can also be used in salads and soups after removal of the bitterness. Japan In Japan the herb is used to flavor glutinous ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Zucchini
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] |
Kelp
Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a stramenopile (a group containing many protists). Kelp grow from stalks close together in kelp forest, very dense areas like forests under shallow temperate and Arctic oceans. They were previously thought to have appeared in the Miocene, 5 to 23 million years ago based on fossils from California. New fossils of kelp holdfasts from early Oligocene rocks in Washington State show that kelps were present in the northeastern Pacific Ocean by at least 32 million years ago. The organisms require nutrient-rich water with temperatures between . They are known for their high growth rate—the genera ''Macrocystis'' and ''Nereocystis'' can grow as fast as half a metre a day (that is, about 20 inches a day), ultimately reaching .Thomas, D. 2002. ''Seaweed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the Family (biology), family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †''Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Theodore Gill, Gill, 1861 *** Subfamily Engraulinae Theodore Gill, Gill, 1861 **** Genus ''Amazonsprattus'' Tyson R. Roberts, Roberts, 1984 **** Genus ''Anchoa'' David Starr Jordan, D. S. Jordan & Barton Warren Evermann, Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Henry Weed Fowler, Fowler, 1911 **** G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished." The difference between garnish and decoration, is garnish is edible. For example, plastic grass for sushi presentation is considered a decoration, not a garnish. Overview A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
