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Chueotang
''Chueo-tang'' () or loach soup is a ''tang'' (soup) made from pond loach, a freshwater fish. * The southwestern Korean city of Namwon is known for its version of the dish. Etymology ''Chueo'' () is a nickname for pond loach, called ''mikkuraji'' () in Korean. ''Tang'' () means soup. History and tradition As irrigated rice paddies are drained after '' chubun'' (autumnal equinox), chubby pond loaches, ready for hibernation, are easily caught in the ditches dug around paddy fields. ''Chueo-tang'' (추어탕) is often a featured dish in banquets for the elderly. In Hanyang (now Seoul) during the Joseon era, the guild of licensed panhandlers mandated that its members beg only for ''bap'' (cooked rice), not ''banchan'' (side dishes) or ''guk'' (soup). (The practice was intended to maintain dignity and differentiate members from unlicensed beggars.) As an accompaniment to the rice, Panhandlers hunted pond loaches and made ''chueo-tang.'' They were also granted the exclusive r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perilla Frutescens
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, ''P. frutescens'' var. ''crispa'' known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. Names Along with other plants in the genus ''Perilla'', the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deulkkae
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, ''P. frutescens'' var. ''crispa'' known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. Names Along with other plants in the genus ''Perilla'', the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, ... [...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] |
Yeongnam
Yeongnam (Hangul: 영남, ; literally "south of the passes") is a region that coincides with the former Gyeongsang Province in what is now South Korea. The region includes the modern-day provinces of North and South Gyeongsang and the self-governing cities of Busan, Daegu, and Ulsan. The regional name is used (with a slightly different spelling) as the name of Yeungnam University. See also *Regions of Korea * Yeongdong *Honam *Geography of South Korea South Korea is located in East Asia, on the southern portion of the Korean Peninsula located out from the far east of the Asian landmass. The only country with a land border to South Korea is North Korea, lying to the north with of the border ... External links * Regions of Korea {{Korea-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agastache Rugosa
''Agastache rugosa'' also known as wrinkled giant hyssop, purple giant hyssop, Indian mint, blue licorice, huo xiang (藿香), and Chinese patchouli, is an aromatic herb in the mint family, native to East Asia (China, Japan, Korea, Russian Primorye, Taiwan, India, and Vietnam). Description Agastache rugosa is a perennial plant growing up to tall, with square stalks that branch at the upper part. The oval-cordate leaves are oppositely arranged, long and broad, with coarsely serrated margins. Some leaves have hair and/or touches of white on the underside. The leaves are slightly larger than anise hyssop. From July to September in the Northern Hemisphere, purple bilabiate flowers bloom in verticillasters that are long and broad. The calyx is long, with five narrow triangular lobes. The petals are long, lower ones longer and the ones inside serrated. They range in color from rose to violet. The stamens are didynamous, long, and exposed. The fruit is schizocarp, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Juncea
''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Culti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napa Cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean vocabulary, Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ... [...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] |
Osmunda Japonica
''Osmunda japonica'' (syn. ''Osmunda nipponica'' Makino), also called Asian royal fern, is a fern in the genus ''Osmunda'' native to east Asia, including Japan, China, Korea, Taiwan, and the far east of Russia on the island of Sakhalin. It is called ''gobi'' () in Korean, ''zenmai'' (; ) in Japanese, and ''zǐqí'' or ''juécài'' ( or ) in Chinese. It is a deciduous herbaceous plant which produces separate fertile and sterile fronds. The sterile fronds are spreading, up to 80–100 cm tall, bipinnate, with pinnae 20–30 cm long and pinnules 4–6 cm long and 1.5–2 cm broad; the fertile fronds are erect and shorter, 20–50 cm tall. It grows in moist woodlands and can tolerate open sunlight only if in very wet soil. Like other ferns, it has no flowers, but rather elaborate sporangia, that very superficially might suggest a flower, from which the alternative name derives. Like its relative ''Osmundastrum cinnamomeum'' ("cinnamon fern"), the fertile f ... [...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] |
Doenjang
''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. The '' Records of the Three Kingdoms'', a Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named ''Dongyi'' (Eastern foreigners), in the '' Book of Wei''. Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo. In ''Samguk Sagi'', a historical record of the Three Kingdoms era, it is written that ''doenjang'' and ''ganjang'' along with ''meju'' and ''jeotgal'' were prepared for the wedding ceremony of the King Sinmun in February 683. ''Sikhwaji'', a section from '' Goryeosa'' (History of G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in ''jangdok'' (earthenware) on an elevated stone platform, called ''jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. ''Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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