Nabak-kimchi
''Nabak-kimchi'' * () is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to ''dongchimi''. It is made of Korean radish and napa cabbage (called ''baechu'' () in Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and spices such as cucumber, scallion, Java water dropwort (called ''minari'' () in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water. ''Nabak gimchi'' looks similar to ''dongchimi'' in form but is commonly consumed during spring and summer, whereas ''dongchimi'' is most commonly eaten in winter. Chili pepper powder is added to make ''nabak kimchi'', resulting in a rose pink color as opposed to the white-colored ''dongchimi''. The term ''nabak'' originated from ''nabaknabak'' () which is a Korean adverb for "making flattened" or "slicing thinly". See also * Korean radish ''Mu'' () or Korean radish is a variety of white radish with a firm crunchy ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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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]   |
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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]   |
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Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Korean Language
Korean is the first language, native language for about 81 million people, mostly of Koreans, Korean descent. It is the national language of both South Korea and North Korea. In the south, the language is known as () and in the north, it is known as (). Since the turn of the 21st century, aspects of Korean Wave, Korean popular culture have spread around the world through globalization and Korean Wave, cultural exports. Beyond Korea, the language is recognized as a minority language in parts of China, namely Jilin, and specifically Yanbian Korean Autonomous Prefecture, Yanbian Prefecture, and Changbai Korean Autonomous County, Changbai County. It is also spoken by Sakhalin Koreans in parts of Sakhalin, the Russian island just north of Japan, and by the in parts of Central Asia. The language has a few Extinct language, extinct relatives which—along with the Jeju language (Jejuan) of Jeju Island and Korean itself—form the compact Koreanic language family. Even so, Jejuan and ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Tteok & Kitchen Utensil Museum
Tteok Museum is a museum located in Waryong-dong, Jongno District, Seoul, South Korea. Founded by Yoon Sookja, the chief director of the Institute of Traditional Korean Food (), it opened in December, 2002. The museum specializes in Korean cutlery with approximately 2,000 old Korean kitchen utensils from ancient ''maetdol'' (맷돌, grinding stones) to early 20th century kitchenwares on display and exhibits 50 of Korea's nearly 200 types of ''tteok'' (Korean rice cake). See also *Tteok *Korean cuisine * Kimchi Field Museum *Korean Folk Village *List of museums in Seoul * List of food and beverage museums This is a list of food and beverage museums. Food museums, beverage museums and wine museums generally provide information about how various foodstuffs are produced or were historically produced. Many of these museums are owned and operated by sp ... References External links * Jongno District Museums in Seoul Tteok Museums established in 2002 Food museums in Sout ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Adverb
An adverb is a word or an expression that generally modifies a verb, an adjective, another adverb, a determiner, a clause, a preposition, or a sentence. Adverbs typically express manner, place, time, frequency, degree, or level of certainty by answering questions such as ''how'', ''in what way'', ''when'', ''where'', ''to what extent''. This is called the adverbial function and may be performed by an individual adverb, by an adverbial phrase, or by an adverbial clause. Adverbs are traditionally regarded as one of the parts of speech. Modern linguists note that the term ''adverb'' has come to be used as a kind of "catch-all" category, used to classify words with various types of syntactic behavior, not necessarily having much in common except that they do not fit into any of the other available categories (noun, adjective, preposition, etc.). Functions The English word ''adverb'' derives (through French) from Latin ''adverbium'', from ''ad-'' ('to'), ''verbum'' ('word', 'ver ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Doosan Encyclopedia
''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doonga in 2003, the former paid multi billion won to the ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Dongchimi
''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season. ''Dongchimi'' is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the '' gimjang'' season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their ''dongchimi''. The clear and clean taste of the watery ''dongchimi'' is used as a soup for making ''dongchimi guksu'' (동치미국수 cold noodle soup made with ''dongchimi'') and ''naengmyeon'', or served with ''tteok'' or steamed sweet potatoes to balance out the rich flavors. Ingredients Radish is the most important ingred ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |