|
Doganitang
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ''guk''. It is one of the most basic components in a Korean meal, along with ''bap'' (밥, rice), and ''banchan'' (반찬, side dishes). In Korean table setting, ''guk'' is served on the right side of ''bap'' (rice), and left side of ''sujeo'' (수저, a spoon and chopsticks). ''Guk'' is a native Korean word, while ''tang'' is a Sino-Korean word that originally meant "boiling water" or "soup". ''Tang'' has been used as an honorific term in place of ''guk'', when it denotes the same meaning as ''guk'' as in ''yeonpo-tang'' (연포탕, octopus soup), '' daegu-tang'' (대구탕, codfish soup), or '' jogae-tang'' (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker soup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Radish
''Mu'' () or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (, ''Joseon-mu''). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called ''mucheong'' () and are used as a vegetable in various dishes. Description Korean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about , being approximately long with their diameter around . The flesh of Korean radishes harvested timely is crisp, peppery and sweet. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnate leaves with enlarged terminal lobe and smaller ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jesa
''Jesa'' (, ) is a ceremony commonly practiced in Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in South Korea, Catholics, Korean Buddhism, Buddhists and Irreligion in South Korea, nonbelievers practice ancestral rites, although National Council of Churches in Korea, Protestants do not. Since their origins, Jesa has taken on a certain formality as human civilization has developed, which is sometimes called rituals in Confucianism. The Catholic ban on ancestral rituals was lifted in 1939, when Pope Pius XII formally recognized ancestral rites as a civil practice (see also Chinese Rites controversy). Many Korean Protestants no longer practice this rite and avoid it both locally and Korean diaspora, overseas. Jesa Rituals: A Continuation from the Dangun Era in Korean Culture The ancestral rituals known as Jesa in Korean, have been pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puffer Fish
Tetraodontidae is a family of marine and freshwater fish in the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowers, blowies, bubblefish, globefish, swellfish, toadfish, toadies, toadle, honey toads, sugar toads, and sea squab. They are morphologically similar to the closely related porcupinefish, which have large external spines (unlike the thinner, hidden spines of the Tetraodontidae, which are only visible when the fish have puffed up). The majority of pufferfish species are toxic, with some among the most poisonous vertebrates in the world. In certain species, the internal organs, such as the liver, and sometimes the skin, contain mucus tetrodotoxin, and are highly toxic to most animals when eaten; nevertheless, the meat of some species is considered a delicacy in Japan (as 河豚, pronounced ''fugu''), Korea (as 복, ''bok'', or 복어, ''bogeo''), and China (as 河豚, ''hétún'') when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kongnamul
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. History It is assumed that soybean sprouts have been eaten since the Three Kingdoms of Korea. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in Goryeo. The book states that in 935, during the foundation of Goryeo, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in '' Farm Management'', a Joseon farming and living book. Another Joseon document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the Joseon era, soybean sprout w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wakame
Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads. Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period). Although native to cold, temperate coastal areas of Japan, Korea, China, and Russia, it has established itself in temperate regions around the world, including New Zealand, the United States, Belgium, France, Great Britain, Spain, Italy, Argentina, Australia and Mexico. , the Invasive Species Specialist Group has listed the species on its List of globally invasive species, list of 100 worst globally invasive species. Wakame, as with all other kelps and brown algae, is plant-like in appearance, but is unrelated to true plants, being, instead, a photosynthetic, multicellular strame ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Korea Times
''The Korea Times'' () is a daily English-language newspaper in South Korea. It is a sister paper of the ''Hankook Ilbo'', a major Korean language, Korean-language daily. It is the oldest active daily English-language newspaper in South Korea. Since the late 1950s, it had been published by the Hankook Ilbo Media Group, but following an embezzlement scandal in 2013–2014 it was sold to Dongwha Group in 2015. The president-publisher of ''The Korea Times'' is Oh Young-jin. Description The newspaper's headquarters is located in the same building with ''Hankook Ilbo'' on Sejong-daero between Sungnyemun and Seoul Station in Seoul, South Korea. The paper is not to be confused with ''The Korea Daily News'', a 1904 to 1910 newspaper which briefly ran under the title ''Korea Times''. It is also unrelated to another paper by Lee Myo-muk, Ha Kyong-tok and Kim Yong-ui in September 1945. History ''The Korea Times'' was founded by Helen Kim five months into the 1950-53 Korean War. The ... [...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] |
Tteokguk
Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). Eating ''tteokguk'' on New Year's Day is traditionally believed to grant good luck for the year and confer one ''East Asian age reckoning#Korea, sal'' (a year of age). It is usually garnished with thin julienned cooked Egg (food), eggs, marinated meat, ''gim (Korean food), gim'' (),''Tteokguk'' at Doosan Encyclopedia and sesame oil (). History The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs ''Dongguksesigi'' () as being made with beef or pheasant used as the main ingredient for the broth, and pepper added as seasoning.[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Clam Soup-Jaecheopguk-01
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 Lower Paleolithic era on the Korean Peninsula and in Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earl ..., the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken As Food
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or Pig, hogs—chicken meat (commonly called just "chicken") and chicken Chicken eggs, eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed country, developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganjang
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
