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Kkakdugi
''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 Jeongjo of Joseon, 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 present ... [...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] |
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] |
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] |
Princess Sukseon
Princess Sukseon (; 11 April 1793 – 7 June 1836) was the daughter of King Jeongjo of Joseon and Royal Noble Consort Su of the Bannam Park clan, and the only surviving sibling of Sunjo of Joseon. Biography Early life Princess Sukseon was born on 11 April 1793 as the second child and only daughter of Royal Noble Consort Su and King Jeongjo. Her personal name is unknown. Her father later died on 18 August 1800, during his 24th year of reign. Thus having her older brother, Yi Gong, ascend the throne on 23 August 1800. Marriage and later life On 27 May 1804, at age 11, Princess Sukseon married Hong Hyeon-ju, the youngest son of Hong In-mo and Lady Seo of the Dalseong Seo clan. Her husband was honoured as Prince Consort Yeongmyeong (). The marriage ceremony was held in Changdeokgung's Huijeongdang Hall. The Princess had a good relationship with her brother, Sunjo. As a result, he continued to visit her after her marriage, despite the disapproval of the court officials. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeongjo Of Joseon
Jeongjo (; 28 October 1752 – 18 August 1800), personal name Yi San (), sometimes called Jeongjo the Great (), was the 22nd monarch of the Joseon dynasty of Korea. He was the second son of Crown Prince Sado and Lady Hyegyŏng, and succeeded his grandfather, King Yeongjo, in 1776. His father Crown Prince Sado was executed in 1762, leading to conflicts over Yi San’s legitimacy as heir. As king, he sought to clear his father’s name, balance political factions, and strengthen royal authority. He built the Hwaseong Fortress, reformed governance, and promoted talented scholars. Facing assassination attempts, he created the Changyongyeong royal guards. Jeongjo established the Kyujanggak royal library, expanded social mobility, and encouraged Neo-Confucian scholarship. His reign marked a cultural and political renaissance, but factional struggles persisted. Today, Jeongjo is remembered for his various efforts to reform and improve the nation. Biography Early life He was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
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] |
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] |
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] |
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] |
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] |
