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Bek Se Ju
Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them. The name comes from the legend that the healthful herbs in baekseju will result an individual to live up to 100 years old. The drink is infused with ginseng and eleven other herbs, including licorice, ''omija'' ('' Schisandra chinensis''), ''gugija'' (Chinese wolfberry), ''Astragalus propinquus'' root, ginger, and cinnamon. Overview Baekseju is brewed using traditional methods, and has a mellow flavor, with a hint of ginseng. It is often consumed with ''gui'' and other spicy dishes which are main flavors of Korean food. However, baekseju is considered to be a more old-fashioned variety of alcoholic beverage than soju or beer, and is less popular, possibly due to its image and high price. Baekseju is made by a company named Kooksoondang. It was a pocket recipe wine before its popularity. It had its ... [...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] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, 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 (taxonomy), 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 ... [...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] |
Korean Wine
Korean cuisine has a wide variety of traditional alcoholic drinks, known as ''sul'' (). Many of these drinks end with the Sino-Korean word ''-ju'' (), and some end with the native Korean word ''-sul''. The Sino-Korean ''-ju'' is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and ''nuruk'' (a wheat-based source of the enzyme amylase). Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. When the flavors are balanced, the alcohol is considered of good quality. Etymology There are several hypotheses regarding the origin of the word Sul, for one it is thought to have come from Chinese characters or Su-eul meaning Korean milk porridge (Korean word Tarakjuk). It can be understood that Sul must have derived from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kooksoondang
Kooksoondang () is a Korean brewery, founded in 1952. The name translates in English to "house of good yeast and wines." Kooksoondang is a major producer of natural beverages and health-related products. In 1994, Mr. Jung-Ho Bae, CEO of the company, revamped the benefits of a traditional wine Koreans have been enjoying for many years, mixing modern technology with an original recipe, and produced Bek Se Ju. The drink has a unique fermentation method for the brewing of rice wine. Unlike the regular methods of producing rice wine, Kooksoondang grinds raw rice with nuruk (Korean traditional fermentation starter) and brews them without steaming. Kooksoondang Brewery has been involved in exporting since 1994, and in 2003, the company took over Haitai & Company. The company's current president is Bae Jung Ho. Kooksoondang has been exported to over 35 countries around the world. The export volumes reached over $5 million in 2005.{{Citation needed, date=August 2022 In Canada, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soju
(; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. Traditionally, most brands of are produced in the Andong region, but soju made from other regions or countries also exists. While was traditionally made from the grain of rice, wheat, or barley, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. ''Soju'' often appear similar to several other East Asian liquors while differing on alcohol contents. Etymology Soju () means "burned liquor", with the first syllable ''so'' (; 燒; "burn") referring to the heat of distillation, and the second syllable ''ju'' (; 酒) referring to "alcoholic drink". (Cf. Brandy.) In 2008, "soju" was included in the Merriam-Webster Dictionary. Merriam-Webster dated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
In Korean cuisine gui or guee () is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', whose name was originally ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamomum Cassia
''Cinnamomum cassia'', called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam). It is one of several species of ''Cinnamomum'' used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans. The tree grows to tall, with greyish bark and hard, elongated leaves that are long and reddish when young. Origin and types Chinese cassia is a close relative to Ceylon cinnamon ('' C. verum''), Saigon cinnamon (''C. loureiroi''), also known as "Vietnamese cinnamon", Indonesian cinnamon ('' C. burmannii''), also called "korintje", and Malabar cinnamon ('' C. citriodorum'') from Malabar region in India. In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astragalus Propinquus
''Astragalus propinquus'' (syn. ''Astragalus membranaceus'', commonly known as Mongolian milkvetch in English; 'Хунчир' in Mongolian; ''huáng qí'' (), ''běi qí'' () or ''huáng huā huáng qí'' (), in Mongolia, is a flowering plant in the family Fabaceae. It is one of the Mongolian herbology#50 fundamental herbs, 50 fundamental herbs used in traditional Mongolian medicine. It is a perennial plant and it is not listed as being threatened. Herbalism ''A. propinquus'' is used in traditional Chinese medicine (TCM). ''A. propinquus'' is a component in Lectranal, a food supplement used in treatment of seasonal allergic rhinitis, though there is limited evidence of its effectiveness. Chemistry Chemical constituents of the roots (Radix Astragali) include polysaccharides and triterpenoids (such as astragalosides), as well as isoflavones (including kumatakenin, calycosin, and formononetin) and their glycosides and malonates. An extract of ''A. propinquus'' called TA-65 ... [...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] |
Wolfberry
Goji, goji berry, or wolfberry () is the fruit of either ''Lycium barbarum'' or ''Lycium chinense'', two closely related species of Lycium, boxthorn in the nightshade family, Solanaceae. ''L. barbarum'' and ''L. chinense'' fruits are similar but can be distinguished by differences in taste and sugar content. Both of these species are native to Asia and have been long used in traditional Asian cuisine. The fruit has also been an ingredient in traditional Chinese medicine, traditional Chinese, traditional Korean medicine, Korean, and traditional Japanese medicine, Japanese medicine since at least the 3rd century AD.Nobuo Kawahara, ed. (2011):Comparative Studies on Pharmacopoeial Definitions, Requirements and Information for Crude Drugs among FHH Member Countries in 2007. ''Western Pacific Regional Forum for the Harmonization of Herbal Medicines'' (FHH). Online document, accessed on 12 June 2018. In pharmacopoeia, pharmacopeias, the fruit of the plant is cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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