|
Ggakdugi
''Kkakdugi'' () or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called ''mu'' in Korean) is used, but other vegetables or fruits can also be used. ''Kkakduk-kkakduk'' is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called ''kkakdugi''. ''Kkakdugi'' is a popular ''banchan'' (side dish) enjoyed by Koreans and others. Origin and history The origin of ''kkakdugi'' is mentioned in a cookbook named ''Joseon yorihak'' (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo () in 1940. According to the book, ''kkakdugi'' was created by Princess Sukseon (), a daughter of King Jeongjo (r. 1776–1800) and the wife of Hong Hyeon-ju (), a high-ranking government officer titled as ''Yeongmyeongwi'' (). When a matter for congratulation happened to the royal court, members of the royal family gathered to have a feast, and the princess presented a new dish made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Persimmon Kkakdugi
The persimmon () is the edible fruit of a number of species of trees in the genus ''Diospyros''. The most widely cultivated of these is the Chinese and Japanese kaki persimmon, ''Diospyros kaki''. In 2022, China produced 77% of the world's persimmons. Description Like the tomato, the persimmon is not a berry in the general culinary sense, but its morphology as a single fleshy fruit derived from the ovary of a single flower means it is a berry in the botanical sense. The tree ''Diospyros kaki'' is the most widely cultivated species of persimmon. Typically the tree reaches in height and is round-topped. It usually stands erect, but sometimes can be crooked or have a willowy appearance. The leaves are long, and are oblong in shape with brown-hairy petioles in length. They are leathery and glossy on the upper surface, brown and silky underneath. The leaves are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red. Persimmon trees are typicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Galbi
''Galbi'' * (), ''kalbi'', ''galbi-gui'' (), or grilled ribs is a type of '' gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. ''Galbi'' is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in Korean barbecue. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as ''karubi''). Preparation Cuts Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. LA ''galbi'' ''Galbi'' can be made using a flanken cut, which features cut bones peeking out along the long edge. Thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Galbitang
''Galbi-tang'' * () or short rib soup is a variety of '' guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''" galbi"'', also refers to grilled short ribs in Korean barbecue while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time and is eaten as a meal. It is similar to '' seolleongtang'', a soup made from the bones of ox legs. Historical records on ''galbitang'' are found in records on table setting for Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the Goryeo period (918 – 1392). ''Galbitang'' has been a representative dish served at wedding receptions. Preparation About five hours are needed to cook the whole dish. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Seolleongtang
''Seolleongtang'' * () or ox bone soup is a Korean ''tang'' (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul. ''Seolleongtang'' is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup. History and etymology In the Joseon period, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called ''sŏnnongje'' (, ''sŏnnong'' meaning "venerated farmer"), and the altar for the sacrifice was called ''sŏnnongdan'' (), which dates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Alaska Pollock
The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus ''Gadus'' and family Gadidae. It is a semi-pelagic Shoaling and schooling, schooling fish widely distributed in the North Pacific Ocean, North Pacific, with largest concentrations found in the eastern Bering Sea. Name and differentiation Alaska pollock was in 1956 put in its own genus, ''Theragra'', and classified as ''Theragra chalcogramma'', but research in 2008 has shown it is rather closely related to the Atlantic cod and should therefore be moved back to ''Gadus'', where it was originally placed. In 2014, the U.S. Food and Drug Administration announced that the official scientific name for the fish was changed from ''Theragra chalcogramma'' back to its original taxon ''Gadus chalcogrammus'', highlighting its close genetic relationship to the other species of the cod genus ''Gadus''. Since 2014, registries of scientific names for fish species (e.g. the United Nations' ASF ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Yeoju
Yeoju (; ) is a Administrative divisions of South Korea, city in Gyeonggi Province, South Korea. Yeoju was a county but was raised to the status of a city in September 2013. Together with the neighboring city of Icheon, it is known as a major center of contemporary South Korean ceramics, and hosts the World Ceramic Exposition every year. Other local products of note include rice, sweet potatoes, and yellow melons. Yeoju is the birthplace of Korea's last queen, Empress Myeongseong. Yeoju's institution of higher learning includes Yeoju Institute of Technology. The Jungbu Naeryuk Expressway passes through the city. A city located in the easternmost part of the southeastern part of Gyeonggi Province. It is bordered by Wonju, Gangwon-do to the east, Icheon to the southwest, Gwangju to the west, Yangpyeong-gun to the north, and Chungju and Eumseong-gun of North Chungcheong Province to the south. On September 23, 2013, Yeoju-gun was promoted to Yeoju, and it is currently the most recen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gegeolmu
''Gegeolmu'', or gegeol radish, is a variety of white radish. It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as kimchi. Being a speciality crop of Icheon and Yeoju in Korea, gegeol radish has been included in the Ark of Taste, an international catalogue of endangered heritage foods. Description The gegeol radish, smaller and firmer than regular Korean radishes, weighs about , including the taproot and the greens. This bulbous conical or napiform root vegetable is about in diameter and in circumference. Its greens tend to grow outward rather than upward. Compared to regular Korean radishes, the gegeol radish has a lower water content but more protein, fibre, and minerals (magnesium, potassium, and calcium). It also has a higher content of a sulfur compound that is responsible for its sharper taste. With regard to enzymes, the protease and myrosinase activities of the Gegeol radish are higher but the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Seoul
Seoul, officially Seoul Special Metropolitan City, is the capital city, capital and largest city of South Korea. The broader Seoul Metropolitan Area, encompassing Seoul, Gyeonggi Province and Incheon, emerged as the world's List of cities by GDP, sixth largest metropolitan economy in 2022, trailing behind New York metropolitan area, New York, Greater Tokyo Area, Tokyo, Greater Los Angeles, Los Angeles, Paris metropolitan area, Paris, and London metropolitan area, London, and hosts more than half of South Korea's population. Although Seoul's population peaked at over 10 million, it has gradually decreased since 2014, standing at about 9.6 million residents as of 2024. Seoul is the seat of the Government of South Korea, South Korean government. Seoul's history traces back to 18 BC when it was founded by the people of Baekje, one of the Three Kingdoms of Korea. During the Joseon dynasty, Seoul was officially designated as the capital, surrounded by the Fortress Wall of Seoul. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Jeju Island
Jeju Island (Jeju language, Jeju/) is South Korea's largest island, covering an area of , which is 1.83% of the total area of the country. Alongside outlying islands, it is part of Jeju Province and makes up the majority of the province. The island lies in the Korea Strait, south of the nearest point on the Korean Peninsula. The Jeju people are indigenous to the island, and it has been populated by modern humans since the early Neolithic, Neolithic period. The Jeju language is considered critically endangered by UNESCO. It is also one of the regions of Korea where Korean shamanism, Shamanism is most intact. Jeju Island has an oval shape and is east–west and north–south, with a gentle slope around Hallasan in the center. The length of the main road is and the coastline is . On the northern end of Jeju Island is Gimnyeong Beach, on the southern end Songaksan (Jeju), Songak Mountain, the western end Suwolsan, Suwol Peak, and the eastern end Seongsan Ilchulbong. The island ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Oenanthe Javanica
''Oenanthe'' can refer to: Taxonomy *Oenanthe (bird), ''Oenanthe'' (bird), a genus of birds in the family Muscicapidae *Oenanthe (plant), ''Oenanthe'' (plant), a genus of plants in the family Apiaceae Persons * Oenanthe of Egypt (flourished 3rd century BC), Egyptian Greek noblewoman and the wife of Agathocles {{Disambiguation, genus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Saeujeot
''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (, salted anchovy ''jeot'') in South Korea. The name consists of the two Korean words ''saeu'' (, shrimp) and '' jeot''. ''Saeu-jeot'' is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making ''saeu-jeot'' are called ''jeot-saeu'' () and are smaller and have thinner shells than ordinary shrimp. The quality of ''saeu-jeot'' largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation. Types The types of ''saeu-jeot'' depend on the kind of shrimp used and when they are harvested. In spring ''Putjeot'' () is made with shrimp harvested from the end of the 1st month through the 4th month of the Korean calendar (lunisolar). It is called ''deddeugi jeot'' () or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
