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Bibim-guksu
Bibim-guksu * () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Name Bibim guksu is also called ''guksu bibim'' or ''goldong myeon'' which literally mean "stirred noodles" or "mixed noodles".Bibimguksu at Encyclopedia of Korean Culture Flavor There are many kinds of cold noodle dishes in , including one made with cold beef ; however, spicy cold noodles have historically b ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sōmen
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. East Asian cuisines Japan Sōmen are usually served cold with a light flavored dipping sauce [...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] |
Stir Frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 6000 to BC 5000 in Asia. In Korea, traditional noodle dishes are ''onmyeon'' (beef broth-based noodle soup), called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), ''bibim guksu'' (cold noodle dish mixed with vegetables), ''kalguksu'' (knife-cut noodles), ''kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Dangmyeon (당면; cellophane noodles) - made from sweet potato starch * Mem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Encyclopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (동아출판사). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Pear
''Pyrus pyrifolia'' is a species of pear tree native to East Asia. The tree's edible fruit is known by many names, including: Asian pear, Japanese pear, Chinese pear, Korean pear, Taiwanese pear, apple pear, zodiac pear, three-halves pear, papple, naspati and sand pear. Along with cultivars of ''P''. × ''bretschneideri'' and ''P. ussuriensis'', the fruit is also called the nashi pear. Cultivars derived from ''Pyrus pyrifolia'' are grown throughout East Asia, and in other countries such as India, Nepal, Australia, New Zealand, and the United States (e.g., California). Traditionally in East Asia the tree's flowers are a popular symbol of early spring, and it is a common sight in gardens and the countryside. The fruits are not generally baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the European varieties. They are commonly served raw and peeled. The fruit tends to be quite large and fragrant, and when car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.Cucumber " ''Encyclopædia Britannica''. [1998] 2019. Considered an annual plant, there are three main varieties of cucumber—slicing, Pickled cucumber, pickling, and Seedless fruit, seedless—within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term ''wild cucumber'' refers to plants in the Genus, genera ''Echinocystis'' and ''Marah (plant), Marah'', though the two are not closely related. Description The cucumber is a Vine# ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gim (food)
Gim (), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera ''Pyropia'' and ''Porphyra'', including '' P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with ''miyeok'' and '' dasima'', ''gim'' is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a fancier adaptation, in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as bugak. History The earliest mention of edible seaweed in Korea is recorded in the ''Memorabilia of the Three Kingdoms'' ( 1280s); this text, created during the Goryeo era, documents the history of the Three Kingdoms Period ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radish
The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an Eating, edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman Empire, Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungency, pungent, slightly spicy flavor, varying in intensity depending on its growing environment. There are numerous variety (botany), varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, common smaller varieties being ready for consumption within a month, while larger ''daikon'' varieties take several months. Being easy to grow and quick to harvest, radishes are often planted by novi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard-boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white proteins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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