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Allium Monanthum
''Allium monanthum'', the Korean wild chive, is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia (Primorye), and northeastern China (Hebei, Heilongjiang, Jilin, Liaoning).Flora of China v 24 p 202. big>单花薤dan hua xie ''Allium monanthum''/ref> Description ''Allium monanthum'' is unusual in the genus in being usually dioecious (male and female flowers on separate plants), but rarely hermaphrodite or gynomonoecious. The species produces a single round bulb about in diameter. Scapes are relatively short for the genus, rarely more than tall. Leaves are flat, long and narrow, longer than the scape. Umbels are small, with one flower on pistillate (female) plants and 4-5 flowers on staminate (male) plants. All flowers are white, pink or red. File:Allium monanthum 4.jpg, Roots, bulbs, stalks, and leaves Culinary uses Korea Called ''dallae'' () in Korean, Korean wild chives are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seosan
Seosan (; ) is a city in South Chungcheong Province, South Korea, with a population of roughly 175,000 according to the 2017 census. Located at the northwestern end of South Chungcheong Province, it is bounded by Dangjin, Naepo New Town, Yesan-gun and Hongseong-gun on the east, Taean-gun and the Yellow Sea on the west, south of Seoul, northwest of Daejeon and northwest of Naepo New Town. Seosan is the hub of transportation on the west coast where the Seohaean Expressway, Daejeon-Dangjin Expressway, and National Highways No. 29, 32, 38, and 45 intersect. Culture and tourism Although Seosan itself is fairly quiet and attracts relatively few tourists, there are a number of minor attractions in the rural areas outside of Seosan, most of which can be accessed within twenty minutes by car, or in an hour by bicycle. Many of these historic sites are well-known only among the locals and often have few visitors, which can make them appealing to those wishing to escape the crowded pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjigae
''Jjigae'' () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), '' ganjang'' (soy sauce) or ''saeu-jeot'' (salted and fermented shrimp).Jjigae at ''Jjigae'' is often served as a communal dish. Korean meals often include either a or a '' guk''. During the dynasty, it was known as ''jochi'', and two varieties would always be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang-jjigae
Doenjang-jjigae (), referred to in English as soybean paste stew, is a Korean traditional ''jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. ''Doenjang-jjigae'' was initially made with home-made ''doenjang''; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made ''doenjang'' instead as their ingredient. From traditional to modern Korean cuisine, ''doenjang'' has become one of the most frequently used ''jang'' (sauce/paste). It is claimed as a national dish. ''Doenjang-jjigae'' is often mistaken for '' doenjang-guk'' (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving. ''Jjigae'' is thicker, has mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herb
Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. ''Herbs'' generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while ''spices'' are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. The word "herb" is pronounced in Commonwealth English, but is standard among American English speakers as well as those from regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buchimgae
''Buchimgae'' (), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed. It is also commonly eaten in Japanese households, where it is affectionately known as ''chijimi(チヂミ)'' or ''Kego-yaki(警固焼き)''. Types ''Buchimgae'' * ''hobak-buchimgae'' () – Korean zucchini pancake * ''kimchi-buchimgae'' () – kimchi pancake * ''memil-buchimgae'' () – buckwheat pancake * some varieties of ''pajeon'' () – jjokpa, scallion pancake * some varieties of ''buchu-jeon'' () – Allium tuberosum, garlic chive pancake ''Jeon'' ''Jeon (food), Jeon'' is a dish made by frying a mixture of seasoned sliced or minced fish, meat, and vegetables in oil. Ingredients are coated with wheat flour prior to pan-frying the mixture in oil. ''Bindae-tteok'' ''Binda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangajji
''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables. * Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like ''jangajji'' were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. Etymology ''Jangajji'' () is derived from Middle Korean ''jjyangaetdihi'' (). The Middle Korean is believed to have come from the meaning pickled cucumber, melon or gourd. It is also possible that the suffix -찌 (jji) originates from meaning to marinate or soak something. Alternatively, the ending -찌 (jji) may represent the natural mutation of the term's Middle Korean suffix over time from -디히 (dihi) to -지이 (ji-i) finally reaching -찌 (jji). Ingredients Main ingredients var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium × Proliferum
The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking onions, or Egyptian onions. Genomic evidence has suggested that they may be a diploid hybrid of the shallot and the Welsh onion (''A. fistulosum''). Other sources treat the tree onion as ''A. cepa'' var. ''proliferum'' or ''A. cepa'' Proliferum Group. Tree onion bulblets will sprout and grow while still on the original stalk. The bulblets are usually marble-sized, between 0.5 cm to 3 cm in diameter. They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion". It has been postulated that the name "Egyptian onion" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The phenomenon of forming bulb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Ochotense
''Allium ochotense'', or the Siberian onion, is a primarily East Asian species of wild onion native to northern Japan, Korea, China, and the Russian Far East, as well as on Attu Island in Alaska. Some authors have considered ''A. ochotense'' as belonging to the same species as '' A. victorialis'', but more recent authorities have treated it as a distinct species. Description ''Allium ochotense'' grows to in height, (world encyclopedia, in Japanese), article on ''gyōja ninniku'' by botanist with a strong garlic-like odor, and has "bulbs.. surrounded by a grayish-brown, netlike coating. The leaves are 1–3 glabrous, broadly elliptic,... perianth (flower) whitish-green".Hultén, Eric (1968). Flora of Alaska and Neighboring Territories: A Manual of the Vascular Plants. Stanford University Press. p. 307. . The plant is slow-growing, and aside from seed-propagation, "''A. victorialis'' has two vegetative propagation systems; one is tillering and the other is adventitious buds" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cirsium Setidens
''Cirsium setidens'', also known as gondeure and Korean thistle, is a perennial plant in the genus ''Cirsium'' in the family Asteraceae. It grows naturally in submontane and mountainous area in Korean peninsula where its young leaves are used as namul. In Korean, it is called ''goryeo-eongeongkwi'' (, literally "Goryeo thistle") and ''gondeure'' (). Description ''Cirsium setidens'' is a perennial plant up to tall. Root, Radical leaves and lower Plant stem, cauline ones become withered when the flowers bloom. Mid cauline leaves are arranged Phyllotaxis, alternately, Glossary of leaf morphology, ovate or wide Glossary of leaf morphology, lanceolate, green, and long, with tapering end, Leaf, spiny or Leaf, even margins, and Petiole (botany), leafstalks. The upper space of the leaves is hairy, while the underside is usually white-tinged without hair. Upper cauline leaves are smaller, lanceolate with pointy ends, shorter leafstalks, and spiny margin. The roots are erect. Purple f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
