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Chungmu Gimbap
''Chungmu gimbap'' ( 충무김밥) is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. ''Chungmu gimbap'' is traditionally served with side dishes of ''kolddugi muchim'' (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi (무김치). References {{reflist Korean rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chungmu-gimbap
''Chungmu gimbap'' ( 충무김밥) is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. ''Chungmu gimbap'' is traditionally served with side dishes of ''kolddugi muchim'' (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi ''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 ... (무김치). References {{reflist Korean rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gimbap
''Gimbap'' (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish, and meats that are rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices. * The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. Regardless, it has since become a distinct dish. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with ''danmuji'' (yellow pickled radish) and kimchi. It is a popular take-out food in South Korea and abroad and is known as a convenient food because of its portability. Etymology '' Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''Bap'' () broadly refers to cooked rice. The compound term ''gimbap'' is a neologism; it was not a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tongyeong
Tongyeong () is a coastal city in South Gyeongsang Province, South Korea. In 2010, it had an area of and a population of 139,869 people. It is divided into 1 eup (town), 6 myeon (township) and 11 dong (neighborhood). Chungmu city and Tongyeong county were reunited in 1995, creating Tongyeong City as it is known today. It consists of Goseong Peninsula, Hansan Island, , and other islets. It was formerly known as Chungmu, after the posthumous name of Admiral Yi Sun-sin. The name Tongyeong means "command post" and is itself associated with Admiral Yi, as it refers to his principal base that was located on nearby Hansan Island. Famous people Famous people associated with the city include Yi Sun-sin, whose headquarters were located there, and Yun Isang, a noted 20th-century composer. Chungmu Halmae, or "Chungmu Grandmother", is a mythical old woman from Chungmu who gave her name to Chungmu Halmae Kimbap, a common Korean snack food. Chungmu Halmae, though mythical, is one of the most r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Radish
''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' () is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (, ''Joseon-mu''). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called ''mucheong'' () and are used as a vegetable in various dishes. Description Korean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about , being approximately long with their diameter around . The flesh of Korean radishes harvested timely is crisp, peppery and sweet. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnate leaves with enlarged terminal lobe and smaller later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''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), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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