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Bindae-tteok
''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Etymology and history ''Bindae-tteok'' first appears under the name ''binja'' () in the '' Guidebook of Homemade Food and Drinks'', a 1670 cookbook written by Jang Gye-hyang. The word appears to be derived from ''bingjya'' (), the Middle Korean transcription of the hanja word , whose first character is pronounced ''bǐng'' and means "round and flat pancake-like food". The pronunciation and the meaning of the second letter are unknown. ''Tteok'' () means a steamed, boiled, or pan-fried cake; usually a rice cake but in this case a pancake. During the Joseon era (1392–1897), richer households would dispense ''bindae-tteok'' to poorer people gathered outside the South Great Gate of Seoul during times of hardship. Bindaetteok was often eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Pancakes
''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. Types Buchimgae * ''hobak-buchimgae'' () – Korean zucchini pancake * ''kimchi-buchimgae'' () – kimchi pancake * ''memil-buchimgae'' () – buckwheat pancake * some varieties of ''pajeon'' () – scallion pancake * some varieties of ''buchu-jeon'' () – garlic chive pancake Jeon '' 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 ''Bindae-tteok'' is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying until the mixture has attained a round and flat shape. No flour or egg is added in bindae-tteo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with black gram (''Vigna mungo'') for their similar morphology, though they are two different species. The gree ... [...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. Types Buchimgae * ''hobak-buchimgae'' () – Korean zucchini pancake * ''kimchi-buchimgae'' () – kimchi pancake * ''memil-buchimgae'' () – buckwheat pancake * some varieties of ''pajeon'' () – scallion pancake * some varieties of ''buchu-jeon'' () – garlic chive pancake Jeon '' 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 ''Bindae-tteok'' is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying until the mixture has attained a round and flat shape. No flour or egg is added in bindae-tt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with black gram (''Vigna mungo'') for their similar morphology, though they are two different species. The gree ... [...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. Types Buchimgae * ''hobak-buchimgae'' () – Korean zucchini pancake * ''kimchi-buchimgae'' () – kimchi pancake * ''memil-buchimgae'' () – buckwheat pancake * some varieties of ''pajeon'' () – scallion pancake * some varieties of ''buchu-jeon'' () – garlic chive pancake Jeon '' 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 ''Bindae-tteok'' is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying until the mixture has attained a round and flat shape. No flour or egg is added in bindae-tt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namdaemun
Namdaemun (, ), officially known as the Sungnyemun (, ), is one of the Eight Gates in the Fortress Wall of Seoul, South Korea, which surrounded the city in the Joseon dynasty. It is located in Jung-gu between Seoul Station and Seoul Plaza, with the historic 24-hour Namdaemun Market next to the gate. The gate, dating back to the 14th century, is a historic pagoda-style gateway, and is designated as the first National Treasure of South Korea. It was once one of the three major gateways through Seoul's city walls which had a stone circuit of and stood up to high. It was first built in the last year of King Taejo of Joseon's reign in 1398, and rebuilt in 1447. In 2008, the wooden pagoda atop the gate was severely damaged by arson. Restoration work on the gateway started in February 2010 and was completed on 29 April 2013. The gate was reopened on 4 May 2013. Name The South Korean government, as written in hanja on the wooden structure, officially calls the landmark ''Sungn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Culture
The ''Encyclopedia of Korean Culture'' is a Korean language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors — mainly associated with the Academy of Korean Studies. ''Munhwa Ilbo'' called it the most extensive encyclopedia of Korean studies. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. See also *'' Doosan Encyclopedia'' * List of digital library projects *Lists of encyclopedias *List of encyclopedias by branch of knowledge *List of encyclopedias by language *List of historical encyclopedias This is a list of encyclopedias, arranged by time period. For other arrangements, see Lists of encyclopedias. Encyclopedias before 1700 * ''Nine Books of Disciplines'' by Marcus Terentius Varro (116 BC-27 BC) * ''Naturalis Historia'' by Pliny the ... * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academy Of Korean Studies
Academy of Korean Studies (한국학중앙연구원, AKS) is a South Korean research and educational institute with the purpose of establishing profound research on Korean culture. It was established on June 22, 1978, by Ministry of Education & Science Technology of South Korea (교육과학기술부). The Academy has dedicated to interpreting and analyzing Korean culture in general, defining the academic identity of Korean studies, and educating scholars. Korean Studies Journal published by the Academy of Korean Studies *'' Korea Journal'' *''Review of Korean Studies'' *''Korean Studies Quarterly'' Journals not published by the Academy of Korean Studies *''Korean Studies'', Hawaii *''The Journal of Korean Studies'', Seattle *''Encyclopedia of Korean Culture'' *''Acta Koreana'' See also *List of national universities in South Korea *List of universities and colleges in South Korea *Education in Korea Historically, Korea was differently ruled and named. The official records o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pteridium Aquilinum
''Pteridium aquilinum'' (bracken, brake or common bracken), also known as eagle fern, is a species of fern occurring in temperate and subtropical regions in both hemispheres. Originally native to Eurasia and North America, the extreme lightness of its spores has led to it achieving a cosmopolitan distribution. Etymology Common bracken was first described as ''Pteris aquilina'' by Carl Linnaeus, in Volume 2 of his ''Species Plantarum'' in 1753. The origin of the specific epithet derived from the Latin ''aquila'' "eagle". In the reprint of the ''Flora Suecica'' in 1755, Linnaeus explains that the name refers to the image of an eagle seen in the transverse section of the root. In spite of this, the opinion has been forwarded that the name pertains to the shape of the mature fronds appearing akin to an eagle's wing. However, medieval scholars, including Erasmus, thought the pattern of the fibres seen in a transverse section of the stipe resembled a double-headed eagle or oak tree. Ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baechu-kimchi
''Baechu-kimchi'' (), translated as cabbage kimchi or simply kimchi is a quintessential ''banchan'' (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. * Preparation ''Baechu-kimchi'' is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ''jeotgal'' (salted seafood), ''gochugaru'' (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Cabbages Korean brining salt, has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. Per water, around of salt is used. Half of the salt is dissolved in water before putting the cabbages in, and the other half is sprinkled in between the layers of napa cabbages that were washed, trimmed, and halved or quartered lengthwise. The cabbages are salted in the brine for several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daepa
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
