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Kimchi Stew
* () or kimchi stew is a , or stew-like 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 's flavor as an ingredient becomes stronger and more complex as it ages. As a r ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Anchovy
An anchovy is a small, common forage fish of the Family (biology), family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †''Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Theodore Gill, Gill, 1861 *** Subfamily Engraulinae Theodore Gill, Gill, 1861 **** Genus ''Amazonsprattus'' Tyson R. Roberts, Roberts, 1984 **** Genus ''Anchoa'' David Starr Jordan, D. S. Jordan & Barton Warren Evermann, Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Henry Weed Fowler, Fowler, 1911 **** G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Words And Phrases
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 There are various names of Korea in use today that are all derived from those of ancient Koreanic kingdoms and dynasties. The choice of name often depends on the language, whether the user is referring to either or both modern Korean countries, a ..., 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] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ... are also used. Stews See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spam (food)
Spam (stylized in all-caps) is a brand of lunch meat ( processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing company. It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. , Spam was sold in 41 countries, and trademarked in more than 100, on six continents. Spam's main ingredients are pork shoulder and ham, with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its cans on the production line. It is available in different flavors, some using different meats, as well as in "lite" and lower-sodium versions. Spam is precooked, making it safe to consume straight from the can, but it is often cooked further for taste. Concerns about Spam's nutritional attributes have been raised because it contains twice as much of the daily dietary recommendation of fat as it does of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Budae-jjigae
''Budae-jjigae'' () is a type of spicy ''jjigae'' (Korean stew) from South Korea that is made with a variety of ingredients, often Canning, canned or Convenience food, processed. Common ingredients include ham, sausage, Spam (food), spam, baked beans, kimchi, instant noodles, ''gochujang,'' and American cheese. The dish is now a popular ''Anju (food), anju'' (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot for multiple people. It also goes by the English names army stew, army base stew, and spicy sausage stew. The dish has its origins in a predecessor often called ''kkulkkuri-juk'' () that was created around the time of the Korean War, when South Korea was experiencing significant poverty. A prominent ingredient of the dish, Spam, was only made legally available for sale in 1987, around the time that June Democratic Struggle, South Korea democratized. Although the dish came from conditions of poverty, it has remained consistently popular, even during ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacific Saury
The Pacific saury (''Cololabis saira'') is species of fish in the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike. Biology Saury is a fish with a small mouth, an elongated body, a series of small fish anatomy, finlets between the dorsal fin, dorsal and anal fins, and a small forked tail. The fish's color is dark green to blue on the dorsal surface, silvery below, and there are small, bright blue blotches distributed randomly on the sides. It is typically about long when caught, but it can grow up to long and about when caught in the autumn. The life expectancy of Saury is approximately four years. Saury is a pelagic fish typically found and harvested close to the surface, but it can also be found down to depths of up to . When saury is escaping from predators, it floats on the surface and is similar to other fishes within the genus. These pelagic Shoaling and schooling, schooling fish are found in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna Kimchi-jjigae
A tuna (: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish—the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...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] |
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] |
Probiotic
Probiotics are live microorganisms that provide health benefits when consumed, generally by improving or restoring the microbiota in the gut. Probiotics are considered generally safe to consume, but may cause bacteria– host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, such as helping to ease some symptoms of irritable bowel syndrome (IBS). However, many claimed health benefits, such as treating eczema, or curing vaginal infections lack substantial scientific support. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called '' Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel Prize laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
