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Samjang
''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (''doenjang''), red chili paste (''gochujang''), sesame oil, onion, garlic, green onions, and optionally brown sugar. Etymology ''Ssam'' means "wrapped" and ''jang'' means "paste" or "thick sauce". Together as ''ssamjang'' they mean "wrapping sauce". Variations Besides the standard way of making ''ssamjang'', other ingredients can be added to make special versions. There are also commercially prepacked ''ssamjang'' available on the market. *Nut ''ssamjang'' (): ground walnuts, pumpkin seeds, sunflower seeds, and other nuts are added *'' Jjukumi'' ''ssamjang'' (): diced short-arm octopus is stir-fried with diced red peppers and onions, and mixed together with ''ssamjang'' *Tofu ''ssamjang'' (): crushed tofu is added *Flying fish roe ''ssamjang'' (): flying fish roe is added *''Namul'' ''ssamjang'' (): various beans are diced and added *River snai ...
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Ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.쌈 (Ssam)
'' Encyclopedia of Korean Culture''
It is often accompanied by the and can also be topped with raw or cooked garlic, , green pepper, or a (small si ...
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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 ...
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Condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after th ...
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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 ...
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Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ...
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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 ...
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Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ...
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Fermented Bean Paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such as broad beans, may also be used. The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in ''chunjang'') or aged (as in ''tauco'') before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari ...
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Namul
''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' () with five-grain rice. It is believed that ''boreum namuls'' eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For ''namul'' as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into ''namuls''. Although in most cases the vegetables (and non-vegetable ''namul'' ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. ''Namul'' can be se ...
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Flying Fish
The Exocoetidae are a family (biology), family of Saltwater fish, marine Actinopterygii, ray-finned fish in the order (biology), order Beloniformes, known colloquially as flying fish or flying cod. About 64 species are grouped in seven genus, genera. While they do not "fly" in the same way a bird does, flying fish can make powerful leaps out of the water where their long wing-like fins enable gliding flight, gliding for considerable distances above the water's surface. The main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. Barbados is known as "the land of the flying fish" and the fish is one of the national symbols of the country. The Exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their target ...
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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 ...
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