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Baesuk
''Baesuk'' () is a variety of ''hwachae'', Korean traditional fruit punch made with ''bae'' (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. History Originally, ''baesuk'' was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. ''Baesuk'' is also called ''isuk'', and both terms literally mean "cooked pear" in Korean. A peeled pear is cut into several pieces easily to be eaten or prepared as a whole and then generally three black peppercorns are stuck onto the surface of each piece. In case of cooking Korean pear a whole pear without slicing, it is called ''hyangseolgo'' (향설고, ) and sour and hard ''munbae'' (문배, Pyrus ussuriensis var.seoulensis) is used. Recipe The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender. After removing from the heat, gingers are discarded and the mixture is chilled in a cold place. The ''baesuk'' is poured into a glas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hwachae
''Hwachae'' () is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and/or fruit juices are also commonly added to ''hwachae''. Hwachae is often garnished with pine nuts before it is served. Types It is said that there are around thirty types of traditional ''hwachae''. Fruit * ''Aengdu-hwachae'' (; "cherry punch") – made with Korean cherries and honeyed water. It is associated with Dano, the fifth day of the fifth lunar month. * ''Bae-hwachae'' (; "pear punch") – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice. * ''Boksunga-hwachae'' (; "peach punch") – made with peach preserved in honey and sugared water. * ''Chamoe-hwachae'' (; "melon punch") – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice. * ''Cheondoboksunga-hwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hwachae
''Hwachae'' () is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and/or fruit juices are also commonly added to ''hwachae''. Hwachae is often garnished with pine nuts before it is served. Types It is said that there are around thirty types of traditional ''hwachae''. Fruit * ''Aengdu-hwachae'' (; "cherry punch") – made with Korean cherries and honeyed water. It is associated with Dano, the fifth day of the fifth lunar month. * ''Bae-hwachae'' (; "pear punch") – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice. * ''Boksunga-hwachae'' (; "peach punch") – made with peach preserved in honey and sugared water. * ''Chamoe-hwachae'' (; "melon punch") – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice. * ''Cheondoboksunga-hwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Changwon
Changwon () is the capital city of Gyeongsangnam-do, on the southeast coast of South Korea. With a population of 1.07 million , Changwon is South Korea's ninth-most populous city. A port city, Changwon is bordered by Masan Bay to the south, and the cities of Busan and Gimhae to the east. The city of Miryang lies to the northeast, and Jinju to the west. The region has been inhabited since the Bronze Age, and its urban areas have been renamed and re-organized many times throughout history. In 1974, with the creation of the Changwon National Industrial Complex, the three historically interdependent cities of Masan, Jinhae, and Changwon began to undergo significant economic development, growing into an important industrial centre. On 1 July 2010, the cities of Changwon, Jinhae, and Masan merged to form the current city of Changwon. As Korea's first planned city, modeled after Canberra, Australia, Changwon uses accessible urban planning including many parks and separate resid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Korean Beverages
This list of Korean drinks includes drinks, traditional or modern, which are distinctive to or closely identified with Korea. Brands and companies are South Korean unless noted. Alcoholic drinks * Baekseju *Beolddeokju, herbal rice wine believed to increase male stamina; bottles are often sold topped with a ceramic penis *Cheongju, rice wine ** Sogokju **Beopju, a traditional liquor of Gyeongju * Dugyeonju * Gyepiju * Insamju, medicinal wine; made from ginseng *Makgeolli wine from rice and fermentation starter nuruk * Munbaeju *Persimmon wine, produced in the wine tunnel south of Daegu *Soju, sweet potato or rice liquor **Jinro, a brand of soju * Yakju **Takju, also known as makgeolli ***Dongdongju Beers *Hite, other products include Black Beer Stout *Oriental Brewery, brands include OB and Cass *Taedonggang, a North Korean beer resembling ale; produced since 2002 Non-alcoholic drinks Traditional All Korean traditional non-alcoholic drinks are referred to as ''"eumcheongnyu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikhye
''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese ''jiuniang'' and Japanese ''amazake''. It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. Preparations ''Sikhye'' is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles. One of the largest South Korean producers of ''sikhye'' is the Vilac company of Busan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujeonggwa
Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with ''gotgam'' (dried persimmon) and garnished with pine nuts. The punch is made by brewing first the cinnamon sticks and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance. Sujeonggwa is served cold and commonly as a dessert, much like ''sikhye'', due to its sweet taste. It is also widely available in canned form. History The earliest mention of sujeonggwa dates back to 1849 in the book ''Dongguksesigi'' (동국세시기, 東國歲時記), a book of seasonal customs written b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Korea
South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed by the Yellow Sea, while its eastern border is defined by the Sea of Japan. South Korea claims to be the sole legitimate government of the entire peninsula and List of islands of South Korea, adjacent islands. It has a Demographics of South Korea, population of 51.75 million, of which roughly half live in the Seoul Capital Area, the List of metropolitan areas by population, fourth most populous metropolitan area in the world. Other major cities include Incheon, Busan, and Daegu. The Korean Peninsula was inhabited as early as the Lower Paleolithic period. Its Gojoseon, first kingdom was noted in Chinese records in the early 7th century BCE. Following the unification of the Three Kingdoms of Korea into Unified Silla, Silla and Balhae in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Cold
The common cold or the cold is a viral infectious disease of the upper respiratory tract that primarily affects the respiratory mucosa of the nose, throat, sinuses, and larynx. Signs and symptoms may appear fewer than two days after exposure to the virus. These may include coughing, sore throat, runny nose, sneezing, headache, and fever. People usually recover in seven to ten days, but some symptoms may last up to three weeks. Occasionally, those with other health problems may develop pneumonia. Well over 200 virus strains are implicated in causing the common cold, with rhinoviruses, coronaviruses, adenoviruses and enteroviruses being the most common. They spread through the air during close contact with infected people or indirectly through contact with objects in the environment, followed by transfer to the mouth or nose. Risk factors include going to child care facilities, not sleeping well, and psychological stress. The symptoms are mostly due to the body's immune ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persimmon
The persimmon is the edible fruit of a number of species of trees in the genus ''Diospyros''. The most widely cultivated of these is the Oriental persimmon, ''Diospyros kaki'' ''Diospyros'' is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber. In 2019, China produced 75% of the world total of persimmons. Description Like the tomato, persimmons are not commonly considered to be berries, but Morphology (biology), morphologically the fruit is in fact a berry (botany), berry. The tree ''Diospyros kaki'' is the most widely cultivated species of persimmon. Typically the tree reaches in height and is round-topped. It usually stands erect, but sometimes can be crooked or have a willowy appearance. The leaves are long, and are Glossary of leaf morphology#oblong, oblong in shape with brown-hairy Petiole (botany), petioles in length. They are leathery and glossy on the upper surface, brown and silky underneath. The leaves are dec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujeonggwa
Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with ''gotgam'' (dried persimmon) and garnished with pine nuts. The punch is made by brewing first the cinnamon sticks and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance. Sujeonggwa is served cold and commonly as a dessert, much like ''sikhye'', due to its sweet taste. It is also widely available in canned form. History The earliest mention of sujeonggwa dates back to 1849 in the book ''Dongguksesigi'' (동국세시기, 東國歲時記), a book of seasonal customs written b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
