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Bap (food)
''Bap'' ( ko, 밥) 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'' (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-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...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, crepe 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 cooked meals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daeboreum
Daeboreum (대보름; literally "Great Full Moon") is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar which is the Korean version of the First Full Moon Festival. This holiday is accompanied by many traditions. Origins The record about the origin of Daeboreum is recorded in the book Samgungnyusa, Samguk-yusa (in Korean: 삼국유사), where it says that a crow led the 21st King of Silla, Soji 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' (in Korean: 오기일, in Hanja:烏忌日) 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, Samguk-sagi (in Korean: 삼국사기) and Silla-bongi (in Kor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the rice is polished, resulting in a seed 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 of fertil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with the inedible outer Rice hulls, 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 Rice bran, bran layer, and the cereal germ. Red rice, Oryza glaberrima#American cultivars, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken rice, broken or flour blasted (which perforates the bran without removing it). Studies by Gujral and Kumar 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 al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...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 considered the most consumed food in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sungnyung
''Sungnyung'' is a 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 era documents of ''Imwon Gyeongjeji'' (임원경제지). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch ove ...[...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. 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, has a soft shell, and used medicinally in parts of Asia. Nom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with the inedible outer Rice hulls, 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 Rice bran, bran layer, and the cereal germ. Red rice, Oryza glaberrima#American cultivars, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken rice, broken or flour blasted (which perforates the bran without removing it). Studies by Gujral and Kumar 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 al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Face Shop
The Face Shop () (stylized as THE FACE SHOP) is a South Korea-based skincare and cosmetics manufacturer, retailer and a franchise business. It is a subsidiary of LG Household & Health Care of LG Corporation. Its products includes 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, Malaysia, Mongolia, the Philippines, Singa ... [...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 Creole, 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'' (), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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