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Tteumul
''Bap'' () is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (가마솥, a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bott ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Cast-iron Cookware
Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi. History In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daeboreum
Daeboreum () is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar. This holiday is accompanied by many traditions. Origins The record about the origin of Daeboreum is recorded in the book ''Samguk yusa'', where it says that a crow led the 21st King of Silla, Soji to shoot the geomungo (a Korean instrument) case, which was actually where a monk and the royal concubine were committing adultery. After this happening, on the first day of the pig, rat and horse years, people had behaved prudently, and also the 15th of January was called 'Ohgiil' () and offered sacrifice to heaven this day. Also the origins of Daeboreum can be recognized by some customs listed in books, such as ''Samguk sagi'' and ''Silla-bongi'' (), describing of lantern lighting. The lantern lighting custom in Daeboreum was inherited constantly; ''Annals of the Joseon Dynasty'', the book of Taejong, 13th year has the record about the same custom clearly. Traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ( hulled), it is polished, resulting in rice with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions, and types ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ssalbap
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both indica and japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole-grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sungnyung
''Sungnyung'' () is a Traditional food, traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.Nurungji at Encyclopedia of Korean Culture History Records of ''sungnyung'' can be found in the late Joseon era documents of ''Imwŏn kyŏngjeji'' (). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making ''sungnyung'' would not only prevent waste of the remaining ri ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yulmu
Job's tears (''Coix lacryma-jobi''), also known as adlay or adlay millet, is a tall grain-bearing perennial tropical plant of the family Poaceae (grass family). It is native to Southeast Asia and introduced to Northern China and India in remote antiquity, and elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics. In its native environment it is grown at higher elevation areas where rice and corn do not grow well. Job's tears are also commonly sold as Chinese pearl barley, though true barley belongs to a completely different genus. There are two main varieties of the species, one wild and one cultivated. The wild variety, ''Coix lacryma-jobi'' var. ''lacryma-jobi'', has hard-shelled pseudocarps—very hard, pearly white, oval structures used as beads for making prayer beads or rosaries, necklaces, and other objects. The cultivated variety ''Coix lacryma-jobi'' var. ''ma-yuen'' is harvested as a cereal crop, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Face Shop
The Face Shop () (stylized as THE FACE SHOP) is a South Koreabased skincare and cosmetics manufacturer, retailer and a franchise business. It is a subsidiary of LG Household & Health Care of LG Corporation. Its products include body, bath, skin care and make-up aimed at both women and men. Its headquarters is in the LG Gwanghwamun Building in Jongno-gu, Seoul. History The Face Shop was launched in 1947 with one store in Myeongdong. The company's marketing is largely based on natural products. The CEO of TheFaceShop Co., Ltd. is Jeong Un-ho (). It opened its 100th store in June 2004 and became the third largest cosmetics company in South Korea in December 2005. It continued to expand and entered the overseas market opening its 100th store in April 2006 and flagship store in Beijing in March 2008. There are stores in countries including Australia, Brunei, Cambodia, Canada, China, the Dominican Republic, India, Indonesia, Japan, Jordan, Kuwait, Malaysia, Mongolia, the Philippin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' ( zh, t=鍋巴, s=锅巴, p=guō bā, l=pan adherents), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
