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Chapssal-tteok
''Chapssal-tteok'' (; ), also called ''chaltteok'' (, ), is a ''tteok'', or Korean rice cake, made of glutinous rice. Etymology ''Chapssal-tteok'' is a compound noun consisting of ''chapssal'' (), meaning "glutinous rice," and ''tteok'' (), meaning "rice cake." The word ''chapssal'' is derived from the Middle Korean ''chɑl'' (), meaning "glutinous," and ''psɑl'' (), meaning "rice." ''Chɑlpsɑl'' () appears in ''Gugeup ganibang'', a 1489 book on medicine. * The word became ''chɑppsɑl'' () with consonant cluster reduction and then became ''chɑpsɑl'' () with degemination. Due to the loss of the vowel ''ɑ'' () as well as syllable-initial consonant clusters, the word became ''chapssal'' with the syllable boundary between coda ''p'' and onset ''ss''. ''Tteok'' is derived from the Middle Korean ''sdeok'' (), which appears in ''Worin seokbo'', a 1459 biography and eulogy of the Buddha. * The word ''chaltteok'' is a compound consisting of the attributive adjective ''chal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaltteok
''Chapssal-tteok'' (; ), also called ''chaltteok'' (, ), is a ''tteok'', or Korean rice cake, made of glutinous rice. Etymology ''Chapssal-tteok'' is a compound noun consisting of ''chapssal'' (), meaning "glutinous rice," and ''tteok'' (), meaning "rice cake." The word ''chapssal'' is derived from the Middle Korean ''chɑl'' (), meaning "glutinous," and ''psɑl'' (), meaning "rice." ''Chɑlpsɑl'' () appears in ''Gugeup ganibang'', a 1489 book on medicine. * The word became ''chɑppsɑl'' () with consonant cluster reduction and then became ''chɑpsɑl'' () with degemination. Due to the loss of the vowel ''ɑ'' () as well as syllable-initial consonant clusters, the word became ''chapssal'' with the syllable boundary between coda ''p'' and onset ''ss''. ''Tteok'' is derived from the Middle Korean ''sdeok'' (), which appears in ''Worin seokbo'', a 1459 biography and eulogy of the Buddha. * The word ''chaltteok'' is a compound consisting of the attributive adjective ''chal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Korean Desserts
This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean desserts Hangwa Hangwa is a general term for Korean traditional confectionery. Common ingredients in ''hangwa'' are grain flour, honey, ''yeot'', sugar, fruit or edible root. * Dasik * Gangjeong * Gwapyeon * Jeonggwa * Maejakgwa * Mandugwa * Suksilgwa * Yakgwa * Yeot * Yeot-gangjeong * Yumilgwa File:Korean hangwa-Dasik-02.jpg, Dasik, a variety of ''hangwa'', is made from ''nongmal'' (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen ''singamchae'', black sesame, honey, flour from rice or other grains, nuts and/or herbs. File:Korean.desserts-Yugwa-01.jpg, Yumilgwa made by deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste is consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi (food)
is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Korean Words And Phrases
{{see, wikt:Korean language Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words and phrases by language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onset (linguistics)
A syllable is a unit of organization for a sequence of speech sounds typically made up of a syllable nucleus (most often a vowel) with optional initial and final margins (typically, consonants). Syllables are often considered the phonological "building blocks" of words. They can influence the rhythm of a language, its prosody, its poetic metre and its stress patterns. Speech can usually be divided up into a whole number of syllables: for example, the word ''ignite'' is made of two syllables: ''ig'' and ''nite''. Syllabic writing began several hundred years before the first letters. The earliest recorded syllables are on tablets written around 2800 BC in the Sumerian city of Ur. This shift from pictograms to syllables has been called "the most important advance in the history of writing". A word that consists of a single syllable (like English ''dog'') is called a monosyllable (and is said to be ''monosyllabic''). Similar terms include disyllable (and ''disyllabic''; also '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Korea Times
''The Korea Times'' is the oldest of three English-language newspapers published daily in South Korea. It is a sister paper of the ''Hankook Ilbo'', a major Korean language daily; both are owned by Dongwha Enterprise, a wood-based manufacturer. Since the late 1950s, it had been published by the Hankook Ilbo Media Group, but following an embezzlement scandal in 2013–2014 it was sold to Dongwha Group, which also acquired ''Hankook Ilbo''. The president-publisher of ''The Korea Times'' is Oh Young-jin. Former Korean President Kim Dae-jung famously taught himself English by reading ''The Korea Times''. Newspaper headquarters The newspaper's headquarters is located in the same building with ''Hankook Ilbo'' on Sejong-daero between Sungnyemun and Seoul Station in Seoul, South Korea. The publication also hosts major operations in New York City and Los Angeles. History ''The Korea Times'' was founded by Helen Kim five months into the 1950-53 Korean War. The first issue on November ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Other ... [...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] |
The Korea Herald
''The Korea Herald'' is a leading English-language daily newspaper founded in 1953 and published in Seoul, South Korea. The editorial staff is composed of Korean and international writers and editors, with additional news coverage drawn from international news agencies such as the Associated Press. ''The Korea Herald'' is operated by Herald Corporation. Herald Corporation also publishes ''The Herald Business'', a Korean-language business daily, ''The Junior Herald'', an English weekly for teens, ''The Campus Herald'', a Korean-language weekly for university students. Herald Media is also active in the country's booming English as a foreign language sector, operating a chain of hagwons as well as an English village. ''The Korea Herald'' is a member of the Asia News Network. History ''The Korean Republic'' ''The Korea Herald'' began in August 1953 as ''The Korean Republic'', a 4-page tabloid English-language daily. In 1958, ''The Korean Republic'' published its fifth anniversary ... [...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] |
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