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Sanjeok
''Sanjeok'' () is a type of ''jeok'' (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them. All the ingredients are sliced into long pieces. Unlike other ''jeok'' dishes, ''sanjeok'' is not dredged with flour or egg-washed before being grilled. ''Sanjeok'' may be used in ''jesa'' (ancestral rites) or eaten as ''banchan'' (a side dish). Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning. Varieties ''Sanjeok'' ingredients may vary, with beef as a staple. * ''Dureup-sanjeok'' ( angelica-tree shoot skewers) * ''Eo-sanjeok'' (fish skewers) – often made with brown croaker * ''Gogi-sanjeok'' (beef skewers) * ''Honghap-sanjeok'' (mussel skewers) * ''Ojingeo-sanjeok'' (squid skewers) * ''Pa-sanjeok'' (scallion skewers) * ''Songi-sanjeok'' ( pine mushroom skewers) * ''Sora-sanjeok'' (conch skewers) * ''Tteok-sanjeok'' (rice cake A rice cake may be any kind of food item made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeok
''Jeok'' () is a Korean meat dish served with skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...s. ''Jeok'' is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays ( hwangap) and wedding ceremonies. ''Jeok'' comes in multiple varieties, including '' sanjeok'' and '' nureum-jeok''. Origin ''Jeok'' is from ''maekjeok'' (). It is discussed in the book '' In Search of the Supernatural'' (搜神記) written during the Jin dynasty of China. In a letter, ''maek'' (貊) refers to the Yemaek people, the tribe believed to be the ancestors of modern Koreans. The book says " Qiang simmered dish and Yemaek roast are barbarian's foods. Since the beginning of China, they are prized by nobles and rich peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aralia Cordata
''Aralia cordata'' is an upright herbaceous perennial plant growing up to in height, native to Japan, Korea, Russian Far East, and eastern China. Its common names include spikenard, herbal aralia, ''udo'' (from ), Japanese spikenard, and mountain asparagus. It is commonly found on the slopes of wooded embankments. ''Aralia cordata'' is a species of ''Aralia'' in the family Araliaceae. The plant yields new shoots every spring, which are blanching (horticulture), blanched and then eaten as a vegetable. In Korea, the dried root of the plant has been traditionally used as medicine. The young shoots have a strong yet pleasant distinct aromatic flavor. In addition to food and medicinal use, the plant is cultivated as an ornamental. Description ''Aralia cordata'' is classified as a dicot and a eudicot. The leaf, leaves are alternate, large, and double to triple pinnate with leaflets long, and broad. The flowers are produced in large umbels of diameter in late summer, each flower sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doopedia
''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doonga in 2003, the former paid multi billion won to the ... [...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] |
Gui (food)
''Gui'' () refers to grilling, grilled dishes in Korean cuisine. ''Gui'' most commonly has meat or fish as the primary ingredient, but may, in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (wikt:굽다, 굽다), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, rice, thinly sliced garlic, ''ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', originally named ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, ... [...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] |
Turbo Sazae
''Turbo sazae'', also known by its Japanese name sazae (サザエ), is a species of sea snail, a marine gastropod mollusk, in the family Turbinidae, the turban snails.MolluscaBase (2018). ''Turbo sazae'' Fukuda, 2017. Accessed through: World Register of Marine Species at: http://www.marinespecies.org/aphia.php?p=taxdetails&id=994353 on 2018-12-28 Despite being commonly eaten in Japan, it had long been confused with ''Turbo cornutus'' and with '' Turbo japonicus'' before Fukuda (2017) pointed it out. Distribution This species occurs in South Korea and Japan. Culinary Use Sazae is enjoyed as a delicacy in Japan Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea .... After cooking, the corkscrew-like mollusk can be drawn out of its shell using its hard operculum, or hard, rocky ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tricholoma Matsutake
, ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct odor. Etymology The common name and specific epithet, ''matsutake'', in use since the late 19th century, derives from Japanese ''matsu'' (pine tree) and ''take'' (mushroom). Description The cap, stem, and gills are initially white then discolor brownish. Similarly dark fibrils appear on the cap and stalk. The cap can reach up to across while the stem is up to long and 5 cm thick. A ring is usually present. The flesh is white and firm, with a cinnamon-like aroma. The spore print is white. Similar species In Japan, several closely related species have been found, including '' Tricholoma bakamatsutake'' (''baka-matsutake'' – 'stupid matsutake' in Japanese), ''T. fulvocastaneum'' (''nise-matsutake'' – 'fake matsutake'), and '' T. robustum'' (''matsutake-modoki'' – 'imitation of mats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mytilus Coruscus
''Mytilus unguiculatus'', common name the Korean mussel or the hard-shelled mussel, is a species of mussel, a marine (ocean), marine bivalve mollusc in the family Mytilidae. This species is heavily exploited as a food item via mariculture in Korea and in China. It is also a typical Biofouling, macrofouling organism. Distribution and habitat This species occurs in the coasts of the subtropical western Pacific Ocean, inhabiting temperate areas along the coastal waters of China, Japan, Korea, and the Far East of Russia. It is found in the Yellow Sea and the Sea of Japan, as far north as the Peter the Great Gulf. This mussel generally inhabits the upper part of the sublittoral zone. ''M. unguiculatus'' has also been found on debris near Vancouver Island, suspected to be from the 2011 Tōhoku earthquake and tsunami, 2011 Tōhoku tsunami. A chromosome-level genome of the hard-shelled mussel has been sequenced, with 14 chromosomes making up a total genome length of 1.57 Gb. See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miichthys Miiuy
The Mi-iuy croaker (''Miichthys miiuy''), or brown croaker, is a species marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers. This demersal fish is found in the northwestern Pacific Ocean from western Japan to the East China Sea where it is found in coastal waters over sand and mud substrates. It is used in Traditional Chinese medicine Traditional Chinese medicine (TCM) is an alternative medicine, alternative medical practice drawn from traditional medicine in China. A large share of its claims are pseudoscientific, with the majority of treatments having no robust evidence ... and as a food fish. References Sciaenidae Fish described in 1855 {{Sciaenidae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aralia Elata
''Aralia elata'', also known as the Japanese angelica tree, Chinese angelica-tree, or Korean angelica-tree, is a species of woody plant in the family (biology), family Araliaceae native plant, native to eastern Asia (in Russia, China, Taiwan, the Korean Peninsula, and Japan). Description It is an upright deciduous small tree or shrub growing up to in height. The Bark (botany), bark is rough and gray with prickles. The leaf, leaves are alternate, large, 60–120 cm long, and double pinnate. The flowers are produced in large umbels in late summer, each flower small and white. The fruit is a small black drupe. ''Aralia elata'' is closely related to the American species ''Aralia spinosa'', with which it is easily confused. ''A. elata'' can be differentiated by having its inflorescence on a horizontal axis. Cultivation ''Aralia elata'' is cultivated, often in a variegated form, for its exotic appearance. It prefers deep loamy soils in partial shade, but will grow in poorer soi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
