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San-nakji
''San-nakji'' () is a variety of '' hoe'' (raw dish) made with long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (''Enteroctopus dofleini''). The octopus is most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus's tentacles making the pieces move posthumously on the plate while served. The octopus's highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Language difference Vocabularies in the two Koreas differ on ''nakji'': South Koreans call ''Octopus minor'', a small kind of octopus (often mistranslated as "baby oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus Minor
''Octopus minor'' (more strictly ''Callistoctopus minor''), also known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the Benthic zone, benthic coastal waters bordering China, Japan, and the Korea, Korean Peninsula. It lives at depths ranging from the sea surface to . ''O. minor'' is commonly found in the mudflats of Neritic zone, sub-tidal zones where it is exposed to significant environmental variation. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the countries in which it is found. It is important commercially to the fishing communities in Korea, where it is known as ''nakji'', and contributes to the $35 million octopus industry. It is a Korean seafood, commonly referred to as ''nakji'' (). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiologica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sannakji - Writhe
''San-nakji'' () is a variety of '' hoe'' (raw dish) made with long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (''Enteroctopus dofleini''). The octopus is most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus's tentacles making the pieces move posthumously on the plate while served. The octopus's highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Language difference Vocabularies in the two Koreas differ on ''nakji'': South Koreans call ''Octopus minor'', a small kind of octopus (often mistranslated as "baby oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' (; ) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanching (cooking), blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as Oenanthe javanica, water dropworts and silpa, scallions. ''Khe'' There is a variant of the dish in Sakhalin Korean cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Korean Words And Phrases
{{see, wikt:Korean language Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... Words and phrases by language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soju
Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV). Since 2007 low alcohol soju (below 20%) has become the most common type. Traditionally, most brands of are produced in the Andong region, but also in other regions and countries. While was traditionally made from rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. Soju often appears similar to several other East Asian liquors while differing in alcohol contents. Etymology ''Soju'' () means "burned liquor", with the first syllable, ''so'' (; 燒; "burn"), referring to the heat of distillation and the second syllable, ''ju'' (; 酒), meaning "alcoholic drink". Etymological dictionaries record that China's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
McCune–Reischauer
McCune–Reischauer romanization ( ) is a romanization system for the Korean language. It was first published in 1939 by George M. McCune and Edwin O. Reischauer. According to Reischauer, McCune "persuaded the American Army Map Service to adopt he McCune–Reischauer system and through the Korean War it became the foundation for most current Romanizations of Korean place names." A variant of McCune–Reischauer is used as the official system in North Korea. Another variant is currently used for standard romanization library catalogs in North America. On the other hand, South Korea formerly used yet another variant as its official system from 1984 to 2000, but replaced it with the Revised Romanization of Korean in 2000. Background In the 1930s, McCune and Reischauer developed the system together in consultation with Korean linguists Choe Hyeon-bae, , and . In 1980, Reischauer wrote in his letter that the system was devised at his suggestion because he "found absolutel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choking
Choking, also known as foreign body airway obstruction (FBAO), is a phenomenon that occurs when breathing is impeded by a blockage inside of the respiratory tract. An obstruction that prevents oxygen from entering the lungs results in oxygen deprivation. Although oxygen stored in the blood and lungs can keep a person alive for several minutes after breathing stops, choking often leads to death. Around 4,500 to 5,000 choking-related deaths occur in the United States every year. Deaths from choking most often occur in the very young (children under three years old) and in the elderly (adults over 75 years). Foods that can adapt their shape to that of the pharynx (such as bananas, marshmallows, or gelatinous candies) are more dangerous. Various forms of #General strategy: "five and five", specific first aid are used to address and resolve choking. Choking is the fourth leading cause of unintentional injury death in the United States. Many episodes go unreported because they are br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yonhap News Agency
Yonhap News Agency (; ) is a major news agency in South Korea. It is based in Seoul, South Korea. Yonhap provides news articles, pictures, and other information to newspapers, TV networks and other media in South Korea. History Yonhap was established on 19 December 1980, through the merger of Hapdong News Agency and Orient Press. The Hapdong News Agency itself emerged in late 1945 out of the short-lived Kukje News, which had operated for two months out of the office of the Domei, the former Japanese news agency that had functioned in Korea during the Japanese Japanese colonial era. In 1999, Yonhap took over the Naewoe News Agency. Naewoe was a South Korea government-affiliated organization, created in the mid 1970s, tasked with publishing information and analysis on North Korea from a South Korean perspective through books and journals. Naewoe was known to have close links with South Korea's intelligence agency, and according to the British academic and historian James Hoar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Restaurant
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, various country names used in international contexts *History of Korea The Lower Paleolithic era on the Korean Peninsula and in Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earl ..., the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikizukuri
, also known as , (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese cuisine, Japanese culinary technique, the most popular sea animal used is fish (food), fish, but Octopus as food, octopus, Shrimp and prawn as food, shrimp, and Lobster meat, lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is seemingly alive when served. Preparation and serving The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body. Ikizukiri may be prepared with only three knife cuts by the chef. They are usually presented with the head still whole so that customers are able to see the continuing gill movements. Legality Ikizukuri is outlawed in Australia and Germany. See also * E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Shrimp
Drunken shrimp (), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ... eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier, thus the name "drunken". Different parts of China have different recipes for the dish. For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled. Another version is based on shrimp that are submerged in a bowl of rice wine. The rice wine forces the shrimp to expel their wastes; the shrimp are then eaten, generally after their movement has ceased. Consuming uncooked freshwater shrimps may be a serious ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
