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Sikhae
''Sikhae'' () is a salted fermented food in Korean cuisine prepared with fish and grains. ''Sikhae'' is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam. Ingredients and preparation Righteye flounders are typically used for ''sikhae''. Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy. Sometimes, dried fish such as '' bugeo'' (dried Alaska pollock) may also be used to make ''sikhae''. Grain-wise, cooked foxtail millet is used in the Gwanbuk region, while cooked rice is used in other regions. Sometimes, millet, quinoa, or other grains may also be used. For salting, coarse sea salt is used. Other ingredients include chili powder, garlic, and ginger. ''Gajami-sikhae'' The Hamgyŏng Province is famous for its ''gajami-sikhae'' (fermented flounder). Righteye flounders—preferably yellow-striped ones harvested during December to early March— are washed, drained, and salted with coarse sea s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bugeo
Alaska pollock (''Gadus chalcogrammus''), a species of cod (''Gadus'') found in the North Pacific ocean, is used as food globally. Compared with common pollock, Alaska pollock is milder in taste, whiter in color, and lower in oil content. Alaska pollock fillets are commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi. Alaska pollock is widely regarded as one of the best proteins for the manufacture of high quality surimi because of the high gel strength of Alaska pollock flesh. History Pollock has been consumed in Korea since the Joseon era (1392–1897). One of its earliest mentions is in the 1652 '' Diary of the Royal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaska Pollock As Food
Alaska pollock (''Gadus chalcogrammus''), a species of cod (''Gadus'') found in the North Pacific ocean, is used as food globally. Compared with common pollock, Alaska pollock is milder in taste, whiter in color, and lower in oil content. Alaska pollock fillets are commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi. Alaska pollock is widely regarded as one of the best proteins for the manufacture of high quality surimi because of the high gel strength of Alaska pollock flesh. History Pollock has been consumed in Korea since the Joseon era (1392–1897). One of its earliest mentions is in the 1652 '' Diary of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pleuronectidae
Pleuronectidae, also known as righteye flounders, are a family of flounders. They are called "righteye flounders" because most species lie on the sea bottom on their left sides, with both eyes on their right sides. The Paralichthyidae are the opposite, with their eyes on the left side. A small number of species in Pleuronectidae can also have their eyes on the left side, notably the members of the genus ''Platichthys''. Their dorsal and anal fins are long and continuous, with the dorsal fin extending forward onto the head. Females lay eggs that float in mid-water until the larvae develop, and they sink to the bottom. They are found on the bottoms of oceans around the world, with some species, such as the Atlantic halibut, ''Hippoglossus hippoglossus'', being found down to . The smaller species eat sea-floor invertebrates such as polychaetes and crustaceans, but the larger righteye flounders, such as ''H. hippoglossus'', which grows up to in length, feed on other fishes and ceph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctoscopus Japonicus
The Japanese sandfish (''Arctoscopus japonicus''), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the order Trachiniformes, being one of the two genera in the family Trichodontidae, the sandfishes. Known in Japan as , it is a commercially important fish especially for Akita and Yamagata prefectures. Its habitat occurs in sandy-mud bottoms ranging from the Sea of Japan to the Okhotsk Sea. As a food source, the fish has mostly been sourced locally from the coastal region of the Sea of Japan, and has been designated the official prefectural fish of Akita Prefecture. The fish, which is scaleless, may be prepared whole as braised or grilled fish, and has a mucilaginous consistency. It is also dried to make stockfish; salted, dried, and made into ''himono''; and cured in miso as ''misozuke''. It is the main ingredient of the fish sauce called ''shottsuru''. The egg masses are known as ''burikko''. In Korean the fish is called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pseudopleuronectes Herzensteini
The yellow striped flounder (also known as the littlemouth flounder), ''Pseudopleuronectes herzensteini'', is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai The Bohai Sea () is a marginal sea approximately in area on the east coast of Mainland China. It is the northwestern and innermost extension of the Yellow Sea, to which it connects to the east via the Bohai Strait. It has a mean depth of a ... and the East China Sea. It can grow up to in length, though commonly it reaches around ; its maximum recorded weight is and its maximum reported lifespan is 15 years. References Pleuronectidae Taxa named by David Starr Jordan Taxa named by John Otterbein Snyder Fish of the Pacific Ocean Fish described in 1901 {{Pleuronectiformes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamgyŏng Province
Hamgyong Province () was one of the Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhŭng. Names The province was first established as Yonggil ( ko, 영길, , ''Yŏnggil'') in 1413. It was renamed Hamgil (, ) three years later. In 1470, it was renamed Yongan (, , ''Yŏngan''). In 1509, it was renamed Hamgyong after its two principal cities, Hamhung (, , ''Hamhŭng'', "Complete Success") and Kyongsong (, , ''Kyŏngsŏng'', "Mirror," "Clear," or "Perceptive City"). In the 18th century, this was transcribed via Chinese as Kyen-king and glossed as meaning "the Happy". In the 19th century, it was transcribed as Ham-kieng. Within Korea, the province was also referred to by the regional name Dongbuk ("Northeast"). the southern half of the province was also referred as "Kwannam", the northern half of the province was also referred as "Kwanbuk". History Korea's northeastern frontier was first organized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' ( spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochugaru
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. Names In Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ..., the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called (). Introduction to Korea Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Sea Salt
Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt. It is called ''gulgeun-sogeum'' (; "coarse salt") or ''wang-sogeum'' (; "king/queen salt") in Korean. The salt is used mainly for salting napa cabbages when making kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), .... Because it is minimally processed, there are microorganisms present in the salt, which serve to help develop flavours in fermented foods. References Salts Edible salt Korean cuisine {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiley-Blackwell
Wiley-Blackwell is an international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley & Sons Global Scientific, Technical, and Medical business with Blackwell Publishing in 2007.About Wiley-Blackwell John Wiley & Sons, Inc. Wiley-Blackwell is now an imprint that publishes a diverse range of academic and professional fields, including , , , |
Quinoa
Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (''Amaranthus'' spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,2007,000 years ago, and for human consumption 3,0004,000 years ago in the Lake Titicaca basin of Peru and Bolivia. The plant thrives at high altitudes and produces seeds that are rich in protein. Almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States, and in European countries. As a result of increased popularity and consumption in North ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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