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Boreum-namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...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] |
Aehobak
Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commonly used in Korean cuisine, an has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'. Culinary use In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into or sliced and egg-washed as . It is often made into - (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as and . Dried aehobak, called , can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doellingeria Scabra
''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is actively cultivated in temperate regions of Korea for varying uses. Habitat and ecology ''Doellingeria scabra'' is found in woods and thickets, especially on hills and low mountains. Forest clearings and warm temperate areas suit it well. Moist soil and sunny conditions are ideal for this plant. It can be cultivated in lightly sandy, loamy, or clay soils with adequate drainage and cannot grow in the shade.''Aster scaber - Thunb'', PFAF Plant Database, Accessed May 5, 2014, http://www.pfaf.org/user/Plant.aspx?LatinName=Aster+scaber Description ''Doellingeria scabra'' grows up to 1.2 meters (4 ft) tall. Its stems stand erect. Its hermaphroditic flowers bloom between August and October. Its seeds ripen between September and November. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chwinamul
''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is actively cultivated in temperate regions of Korea for varying uses. Habitat and ecology ''Doellingeria scabra'' is found in woods and thickets, especially on hills and low mountains. Forest clearings and warm temperate areas suit it well. Moist soil and sunny conditions are ideal for this plant. It can be cultivated in lightly sandy, loamy, or clay soils with adequate drainage and cannot grow in the shade.''Aster scaber - Thunb'', PFAF Plant Database, Accessed May 5, 2014, http://www.pfaf.org/user/Plant.aspx?LatinName=Aster+scaber Description ''Doellingeria scabra'' grows up to 1.2 meters (4 ft) tall. Its stems stand erect. Its hermaphroditic flowers bloom between August and October. Its seeds ripen between September and November. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zanthoxylum Piperitum
''Zanthoxylum piperitum'', also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō () in Japan and chopi () in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinese Szechuan peppers, which come from plants of the same genus. Names "Japanese pepper" ''Z. piperitum'' is called in Japan, but the corresponding cognate term in Korean, ''sancho'' () refers to a different species, or '' Z. schinifolium'' known as ''inuzanshō'' or "dog sansho" in Japan. In Korea, ''Z. piperitum'' is called ''chopi'' (), with the English common name given as "Korean pepper" by Korean sources. However, in several regional dialects, notably Gyeongsang dialect, it is also called ''sancho'' or ''jepi'' (). "Japanese prickly-ash" has been used as the standard American common name. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimpinella Brachycarpa
''Spuriopimpinella brachycarpa'' (Nakai) Kitag. (known formerly as ''Pimpinella brachycarpa)'' (common names chamnamul and short-fruit pimpinella) is a species in the genus '' Spuriopimpinella'' (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Culinary use Like many other species belonging to the parsley family, chamnamul has aromatic leaves and is used as a culinary herb. Korea In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or balanced as a spring ''namul'' (seasoned herbal vegetable dish). In North Korea, ''chamnamul-kimchi'' is a popular dish, known as one of Kim Il-sung's favourite. Recently in South Korea, chamnamul is one of the ingredients that frequently feature in Korean-style western food recipes, such as chamnamul pasta or chamnamul pesto. File:Chamnamul pasta (Pimpinella brachycarpa).jpg, Chamnamul pasta File:Chamnamul m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Tuberosum
''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Description ''Allium tuberosum'' is a rhizomatous, clump-forming perennial plant growing from a small, elongated bulb (about , across) that is tough and fibrous. Unlike either onion or garlic, it has strap-shaped leaves with triangular bases, about wide. It produces many white flowers in a round cluster (umbel) on stalks tall. It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas (USDA zone 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring. The flavor is more like garlic than chives. Taxonomy Originally described by Johan Peter Rottler, the species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bomdong
Bomdong () also known as spring cabbage is a hardy cabbage with tough, sweet leaves. The leaves of bomdong, unlike those of regular napa cabbages, fall to the sides, giving the plant a flat shape. This cabbage is primarily used in the making of Kimchi and salads. 70% of the bomdong grown in Korea comes from South Jeolla province, near Haenam and Jindo. Growth Bomdong is picked between January and March. During growth, they spread out like a flower. Culinary use In Korea, bomdong is made into ''geotjeori'' (fresh kimchi). File:Bomdong-geotjeori.jpg, ''Bomdong-geotjeori ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...'' (fresh bomdong kimchi) File:Mujeon and bomdong-jeon.jpg, ''Bomdong- jeon'' (pan-fried bomdong) and '' Mujeon'' (pan-fried radish) References Asian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amaranthus Tricolor
''Amaranthus tricolor'', known as edible amaranth, is a species of flowering plant in the genus ''Amaranthus'', part of the family Amaranthaceae. The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea; tampala, tandaljo, or tandalja bhaji in India; callaloo in the Caribbean; and Joseph's coat in other areas, after the biblical figure Joseph, who is said to have worn a coat of many colors. Although it is native to South and South-East Asia, ''A. tricolor'' is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage. ''Amaranthus gangeticus'' ''Amaranthus gangeticus'' is considered a synonym of ''A. tricolor'', but has been recognized as a separate species in the past. ''A. gangeticus'' is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to tall. In Bangladesh, it has been used as a leafy vegetable. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean Sprout
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects. Cultivation A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light reaches the seeds, and also ensuring they receive enough humidity while avoiding waterlo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean Sprout
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. History It is assumed that soybean sprouts have been eaten since the Three Kingdoms of Korea. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in Goryeo. The book states that in 935, during the foundation of Goryeo, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in ''Farm Management'', a Joseon farming and living book. Another Joseon document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the Joseon era, soybean sprout w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Sprout
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. Suitable seeds All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: * Mung bean sprouts, made from greenish-capped mung beans * Soybean sprouts, made from yellow, large-grained soybeans Common sprouts used as food include: * Pulses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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