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Aehobak
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] |
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] |
Jijimi
''Jijimi'' () is a type of Korean stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ... made by boiling meat, fish or vegetables. It is thicker than '' guk'', but thinner than '' jjigae''. '' Joseon mussang sinsik yori jebeop'', the first color-printed Korean cookbook published in 1924, states that "''Jijimi'' tastes better than ''guk'', and ''jjigae'' tastes better than ''jijimi'', being smaller in quantity and savorier." Types References Korean soups and stews {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeran-mari
''Gyeran-mari'' (, "rolled-eggs"), ''dalgyal-mari'' () or rolled omelette is a dish in Korean cuisine. It is a savory ''banchan'' (side dish) made with beaten eggs mixed with several finely diced ingredients, then progressively fried and rolled. * Common ingredients include vegetables (onion, carrot, Korean zucchini, scallions, garlic chives), mushroom, processed meat (ham, bacon, imitation crab meat, canned tuna), salt or salted seafood ( salted pollock roe, salted shrimp), and cheese. Optionally, '' gim'' (seaweed laver) is folded with the omelette. When served, the omelette is cut into slices. It is also a common '' anju'' found at '' pojangmacha'' (street stalls). Gallery File:Korean_Style_Omelette.jpg, ''Gyeran-mari'' (rolled omelette) File:Aehobak-gyeran-mari.jpg, ''Aehobak-gyeran-mari'' (rolled omelette with aehobak) File:Myeongnan-jeot-gyeran-mari.jpg, ''Myeongnan-jeot-gyeran-mari'' (rolled omelette with salted pollock roe) See also * Egg roll * Omelette * ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wolgwa-chae
''Wolgwa-chae'' () is a variety of ''japchae'' (stir-fried vegetable dish) made with Oriental pickling melon, called ''wolgwa'' in Korean. This summer dish was a part of the Korean royal court cuisine. Ingredients and preparation In modern South Korea, ''aehobak'' has largely replaced Oriental pickling melon for making the dish, due to the latter vegetable's rarity. Sometimes, cucumber or eggplant are used instead. Other common ingredients include beef, shiitake or oyster mushrooms, and '' chapssal- bukkumi'' (pan-fried glutinous rice cake). When ''wolgwa-chae'' is served in school meals, beef is often replaced with pork and ''bukkumi'' with '' tteokmyeon'' (rice cake noodles). To make the dish, the melon or replacement vegetable is seeded, thinly sliced, lightly salted, and squeeze-drained to remove moisture. Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried. Aromatics such as scallions and garlic may be add ... [...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] |
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] |
Korean Vegetables
Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia **North Korea **South Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950-present war between North Korea and South Korea; ceasefire since 1953 *Names of Korea, various country names used in international contexts *History of Korea, the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jorim
''Jorim'' () is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but ''gochujang'' (pepper paste) or ''gochugaru'' (pepper flakes) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ''jorim'' is called ''jorini'' (). Etymology ''Jorim'' is a verbal noun derived from the Korean verb ''jorida'' (; "to boil down"). Although it was a commonly used culinary technique, the term did not appear until the 18th century, due to the slow development of culinary terminology. Instead, ''jorim'' dishes were classified as ''jochi'', a category that encompasses ''jjim'' and '' jjigae'' as well as ''jorim''. The first mention of the verbal noun ''jorim'' as a food category appeared in '' Siuijeonseo'', a 19th-century cookbook, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Largehead Hairtail
The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, and the Atlantic, East Pacific and Northwest Pacific populations are also known as Atlantic cutlassfish, Pacific cutlassfish and Japanese cutlassfish, respectively. This predatory, elongated fish supports major fisheries. Appearance Largehead hairtails are silvery steel blue in color, turning silvery gray after death. The fins are generally semi-transparent and may have a yellowish tinge. Largehead hairtails are elongated in shape with a thin pointed tail (they lack a fish tail in the usual form). The eyes are large, and the large mouth contains long pointed fang-like teeth. Largehead hairtails grow to in weight, and in length. Most are only long, although they regularly reach in Australia. Range and habitat Largehead hairtails ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oriental Pickling Melon
Oriental pickling melon, called ''wolgwa'' () in Korean, and ''shirouri'' (; ) in Japanese, is a group of nonsweet melon cultivars used in Asian cuisines. Use The melon is used as a vegetable in Asian cuisines. Japan In Japan, the melon is used in '' narazuke'', a type of '' tsukemono''. Korea In Korea, the melon is used as the main ingredient in '' wolgwa-chae'', a type of ''japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried cellophane noodles, glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (), a type of cellophane noodles made from ...''. See also * Aehobak References Fruit vegetables Japanese vegetables Korean vegetables {{vegetable-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seon (food)
''Seon'' () is a traditional Korean dish made from steamed vegetables such as zucchini, cucumber, eggplant or Napa cabbage and stuffed with meat. Although the term is a counterpart of ''jjim—''a category of dishes that are made by steaming meat or seafood—the concept is not clearly settled. Other dishes similar to seon include ''gajiseon'' (가지선, steamed eggplant), ''gochuseon'' (고추선, steamed chili pepper), ''donggwaseon'' (동과선, steamed winter melon), ''museon'' (무선, steamed radish), ''baechuseon'' (steamed Napa cabbage) and ''dubuseon'' (steamed tofu). Preparation To make a ''hobakseon'' () or ''oiseon'' (), a cucumber (or zucchini) is cut into pieces about 4 to 5 cm. in length and then quartered. The pieces are lightly salted and then slightly squeezed to drain water from them. Beef or chicken, along with onion, is chopped and mixed with seasonings to make the stuffing. Then, prepared pieces of the cucumber are stuffed with the meat and placed i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
