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Jjigae
''Jjigae'' () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), '' ganjang'' (soy sauce) or ''saeu-jeot'' (salted and fermented shrimp).Jjigae at ''Jjigae'' is often served as a communal dish. Korean meals often include either a or a '' guk''. During the dynasty, it was known as ''jochi'', and two varieties would always be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundubu Jjigae
''Sundubu-jjigae'' * () is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and ''gochujang'' or ''gochugaru''. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the ''jjigae'' just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several ''banchan''. Extra soft tofu, called ''sundubu'' () in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of ''sundubu'' was discovered by a Joseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang-jjigae
Doenjang-jjigae (), referred to in English as soybean paste stew, is a Korean traditional ''jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. ''Doenjang-jjigae'' was initially made with home-made ''doenjang''; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made ''doenjang'' instead as their ingredient. From traditional to modern Korean cuisine, ''doenjang'' has become one of the most frequently used ''jang'' (sauce/paste). It is claimed as a national dish. ''Doenjang-jjigae'' is often mistaken for '' doenjang-guk'' (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving. ''Jjigae'' is thicker, has mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang Jjigae
Doenjang-jjigae (), referred to in English as soybean paste stew, is a Korean traditional '' jjigae'' (stew-type dish), made from the primary ingredient of '' doenjang'' (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. ''Doenjang-jjigae'' was initially made with home-made ''doenjang''; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made ''doenjang'' instead as their ingredient. From traditional to modern Korean cuisine, ''doenjang'' has become one of the most frequently used ''jang'' (sauce/paste). It is claimed as a national dish. ''Doenjang-jjigae'' is often mistaken for '' doenjang-guk'' (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving. ''Jjigae'' is thicker, has m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi Jjigae
* () or kimchi stew is a , or stew-like Korean cuisine, Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. History Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. is assumed to have developed around this time as well.Kimchi jjigae at Encyclopedia of Korean Culture Preparation and serving Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. As a result, ''kimchi-jjigae'' is often cooked using older, more fermented, and "riper" kimchi, which ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeongol
() is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called , with the main difference being that are generally made with only a single main ingredient, and named after that ingredient (such as or ), while usually contain a variety of main ingredients.Jeongol at Encyclopedia of Korean Culture An additional difference is that (like ) was originally a dish for upper-class Koreans and members of the , while was a simpler dish for |
Doenjang
''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms of Korea, Three Kingdoms. The ''Records of the Three Kingdoms'', a Jin dynasty (265–420), Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named Dongyi, ''Dongyi'' (Eastern foreigners) in the ''Book of Wei''. Onggi, Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo. In the ''Samguk sagi'', a historical record of the Three Kingdoms of Korea, it is written that ''doenjang'' and ''soup soy sauce, ganjang,'' along with ''meju'' and ''jeotgal,'' were prepared for the Pyebaek, wedding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform called '' jangdokdae'' in the backyard. History ''Shiyi xinjian'' (), a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper paste is found in the 1433 Korean book '' Collected Prescriptions of Native Korean Medicines''. Pepper paste is again mentioned in a 1445 medical encyclopedia named '' Compendia of Medical Prescriptions''. However, all these sources are from the time before the actual chilli peppers w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Cheonggukjang Jjigae
''Cheonggukjang'' () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', which is usually contained in the air or in the rice straw, at about 40 °C without adding salt, compared with the much longer fermentation period required for ''doenjang'', another, less pungent variety of Korean soybean paste. Like many forms of ''doenjang'', ''cheonggukjang'' is paste-like in texture, but also includes some whole, uncrushed soybeans. ''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. Food culture is most often used to prepare a stew, which is also simply called , but may be called to avoid confusion. often includes additional ingredients, such as potatoes, onions, and tofu. History There is no known historic ... [...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] |
Cheonggukjang
''Cheonggukjang'' () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', which is usually contained in the air or in the rice straw, at about 40 °C without adding salt, compared with the much longer fermentation period required for ''doenjang'', another, less pungent variety of Korean soybean paste. Like many forms of ''doenjang'', ''cheonggukjang'' is paste-like in texture, but also includes some whole, uncrushed soybeans. ''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. Food culture is most often used to prepare a stew, which is also simply called , but may be called to avoid confusion. often includes additional ingredients, such as potatoes, onions, and tofu. History There is no known historic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
