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Bupyeon
''Bupyeon'' () is a type of steamed ''tteok'' (rice cake), used in traditional weddings. It is a local specialty of Miryang, South Gyeongsang Province. Preparation Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, Cinnamomum cassia, cinnamon powder, and honey. The cakes are then coated with white ''gomul'' (dressing powder) made with ''geopi-pat'' (husked adzuki beans, often the black adzuki bean, black variety), garnished with thin strips of jujube or ''gotgam'' (dried Diospyros kaki, persimmon), and steamed in ''siru'' (steamer). See also * ''Danja (food), Danja'' * ''Gyeongdan'' References Glutinous rice dishes Stuffed dishes Tteok {{Korea-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doljanchi
''Dol'' or ''doljanchi'' is a Korean tradition that celebrates the first birthday of a baby. This ceremony blesses the child with a prosperous future and has taken on great significance in Korea. The birthday babies wear a hanbok and a traditional hat: a ''jobawi'' or ''gulle'' for baby girls and a ''bokgeon'' or ''hogeon'' (호건) for baby boys. History In the past, the death rates for children were high and many children died before their first birthday, so it was an important milestone for the baby and parents. The whole village used to celebrate a baby's first birthday, sharing food and wishing for long life and fortune for the baby. It could also define who they would be when they grow older. Doljabi (돌잡이): fortune telling custom The highlight of the dol (돌) is a custom called the doljabi (돌잡이) where the child is placed in front of a table of foods and objects such as string, paint or calligraphy brushes, ink, and money. The child is then urged to pick up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gomul
''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including ''injeolmi'', '' danja'', and ''gyeongdan'', as well as between-layer fillings for ''siru-tteok'' (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily. ''Gomul'' is also used for topping ''bingsu'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled ''samgyeopsal'' (pork belly), with meat dipped in the soybean powder when eaten. Varieties and preparation Red bean or mung bean ''gomul'' is used in winter, while soybean or sesame ''gomul,'' which don't spoil as fast, are preferred in summer. Common varieties and their preparation are: * ''Bam-gomul'' (; "chestnut strands/flakes or powder") – chestnuts are she ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice Dishes
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated animals, or domesticated plants. These traits were identified by Charles Darwin in '' The Variation of Animals and Plants Under Domestication.'' Domesticated animals tend to be smaller and less aggressive than their wild counterparts, they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. Research suggests that modified neural crest cells are potentially responsible for the traits that are common across many domesticated animal species. The process of plant domestication has produced changes in shattering/fruit abscission, shorter height, larger grain or fruit size, easier threshing, synchronous flowering, and increased yield, as well as changes in color, taste, and texture. Origin Charles Darwin's study of ''The Variation of Animals and P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongdan
''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "sorghum ball cake"). The name ''chapssalgyeongdan'' (, "glutinous rice ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted. ''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung beans, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of ''gomul'' (고물; Powdered sesame or beans, used for coating tteok, rice cake, in order to improve its appearance and taste.), making them look pretty, but they are not inflexible even after a long period of time because of gomul. The white bean paste, which is on the table for a child's birthday, is decorated with red bean paste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danja (food)
''Danja'' () is a variety of steamed ''tteok'' (rice cake) made with glutinous rice flour, sweet fillings, and sweet coatings. Etymology and related rice cakes ''Dan'' () means "round", and ''ja'' () means ''injeolmi'' (steamed and pounded ''tteok'').''Danja'' differs from ''injeolmi'' in that steamed glutinous rice flour, not steamed rice, is pounded. ''Danja'' is also smaller than ''injeolmi'' and tends to be globular rather than angulate. Another similar rice cake, ''gyeongdan'', shares the letter ''dan'' (). ''Gyeongdan'', unlike ''danja'', is usually boiled before it is coated. Typical coatings also differ. Japanese ''dango'', which also shares the letter ''dan'', can be either boiled or steamed, and is not necessarily coated. Preparation and varieties ''Danja'' is made by steaming glutinous rice flour in a ''siru'' (steamer), pounding the steamed ''tteok'', shaping it into chestnut-sized balls with various coatings that are sweetened with honey, and coating the balls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siru
''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korea ...'' References Korean cuisine Korean food preparation utensils Cooking appliances Cooking vessels {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diospyros Kaki
''Diospyros kaki'', the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon, is the most widely cultivated species of the genus '' Diospyros''. Although its first botanical description was not published until 1780,Published in ''Nova Acta Soc. Sc. Upsal.'' iii. 208, author Carl Peter Thunberg, hunb.(1780); later in ''Fl. Jap.'' 157, author Thunb. (1784). ''D. kaki'' is among the oldest cultivated plants, having been in use in China for more than 2000 years. Names Whether the species was first described by Carl Peter Thunberg or Carl Linnaeus the Younger is disputed. The scientific name ''Diospyros kaki'' L. f. may be used erroneously for this plant. However, ''Diospyros kaki'' L. f., published in 1781, is a later homonym of ''Diospyros kaki'' Thunb., published in 1780. So the name ''Diospyros kaki'' L. f. is taxonomically illegitimate and not accepted. It is called ''shi'' (柿) in Chinese, ''kaki'' (柿) in Japanese, ''gam'' (감) in Korean, kesemek i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gotgam
Dried persimmon is a type of traditional dried fruit snack in East Asia. Known as ''shìbǐng'' () in Chinese, ''hoshigaki'' () in Japanese, and ''gotgam'' () in Korean, it is traditionally made in the winter, by air drying Oriental persimmon. It is also used to make wine, put in traditional tea, and in creating other desserts. In the Han Dynasty, Yangshao dried persimmon was used as a tribute to the imperial court. Production Dried persimmon are made from various varieties of Oriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter. China In China, there are many different varieties of dried persimmon. The traditional way of drying persimmon is to choose fruits which are fully mature. After the persimmons are peeled and blemishes have been removed, a drying rack 0.8-1m high and covered with foil is placed in an area with sufficient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Adzuki Bean
A variety of adzuki beans (''Vigna angularis'') that are black. In Korean, they are called ''geomeunpat'' (; "black adzuki beans"), ''geomjeongpat'' (; "black adzuki beans"), ''heukdu'' (; "black beans"), or ''heuksodu'' (; "black small beans"). '' Gugeupbang eonhae'', a 1466 medical book, mentions it using the name ''geomeunpɑt'' (). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name ''geopipat'' (; "dehulled adzuki beans"). White adzuki bean powder (''geopipat-gomul'') and white adzuki bean paste (''geopipat-so'') made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan ''kuroazuki'' (; "black adzuki beans") are not adzuki beans, but black cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus ''Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
