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Bindaetteok
''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] |
Gwangjang Market
Gwangjang Market, previously Dongdaemun Market, is a traditional street market in Jongno-gu, Seoul, South Korea. The market is one of the oldest and largest traditional markets in South Korea, with more than 5000 shops and 20,000 employees in an area of . Approximately 65,000 people visit the market each day. History The Gabo Reforms, which were introduced during the Joseon dynasty, eliminated the merchant monopolies that existed in Joseon at the time by allowing anyone to engage in commercial activities. The licensed merchants and shop owners in Seoul lost much of their business to competition as a result of these reforms, so King Gojong created a warehouse market called Changnaejang, which eventually developed into Namdaemun Market. After the signing of the Eulsa Treaty in 1905, when Korea was under Japanese colonial occupation, the Japanese took control of Namdaemun Market. In reaction to the seizure of Namdaemun Market, a group of private Korean investors, including wea ... [...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] |
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] |
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] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...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] |
Fried Foods
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesarattu
Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram (''moong dal'') batter, but, unlike a typical dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney or tamarind chutney. Green chilies, ginger and onions are used in variants. Upma Pesarattu A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra, region especially the West Godavari District, East Godavari District, Krishna district, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District. Variations Similar variations are found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they are commonly known as cheeldo. Prepara ... [...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] |
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] |
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] |
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