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Ganghoe
( ko, 강회) is a variety of ''hoe (food), hoe'' dish of rolled and tied ribbons made with blanched vegetables such as ''minari'' (''Oeananthe javanica'') and ''silpa'' (thread scallions). Sometimes, the vegetables are bundled into ribbons, while other times, they are tied around layered ingredients such as ''pyeonyuk'' (pressed meat slices), egg garnish, and chili threads or blanched seafood (called ''sukhoe''). Vegetarian versions are a part of Korean temple cuisine. ''Ganghoe'' is usually dipped in ''chojang'', the mixture made of gochujang and vinegar. Varieties * () – Raw coriander is bundled and eaten with ''chojang'' (dipping sauce made with gochujang and vinegar). * () – Fresh Tropaeolum majus, Indian cress leaves, stems, and sees are bundled and served with in gochujang. * () – Blanched ''minari'' (''Oenanthe javanica'') is tied around a -thick piece of ''pyeonyuk'' (pressed meat) or white part of ''daepa'' (big scallions), that is topped with chili threads an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oenanthe Javanica
''Oenanthe javanica'', commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort and Japanese (flat leaf) parsley, is a plant of the genus '' Oenanthe'' originating from East Asia. It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to Queensland, Australia. This plant should not be confused with the plants of the genus ''Cryptotaenia'', sometimes called "Japanese wild parsley" (''mitsuba'' in Japanese), ''Apium graveolens'' var. ''secalinum'' which is also called "Chinese celery", or other plants called "water dropwort" and "water celery". Description ''Oenanthe javanica'' is a perennial herb that grows to about 1 m in height, with fibrous roots that emerge from all nodes, and flowers with 5 white petals and 5 stamens. The leaves are aromatic, glabrous, and have a sheath covering the stem. The leaflets are divided into lobes and crinkled. The 'Flamingo' variety has colorful pink edges. The plant grow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silpa
''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 i ... [...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] |
Jjokpa
The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking onions, or Egyptian onions. Genomic evidence has conclusively shown that they are a diploid hybrid of the shallot and the Welsh onion (''A. fistulosum''). However, some sources may still treat the tree onion as ''A. cepa'' var. ''proliferum'' or ''A. cepa'' Proliferum Group. Tree onion bulblets will sprout and grow while still on the original stalk. The bulblets are usually marble-sized, between 0.5 cm to 3 cm in diameter. They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion". It has been postulated that the name "Egyptian onion" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The phe ... [...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] |
Sukhoe
( ko, 숙회) is a variety of '' hoe'' dishes consisting of blanched vegetables, seafoods, or offals. ''Sukhoe'' is usually dipped in '' chojang'', the mixture made of gochujang and vinegar. History A number of ''sukhoe'' varieties are listed in a 17th-century cookbook, '' Jubangmun''. Varieties * () – Blanched green sea fingers are chopped finely, and served with '' chojang'' (dipping sauce made with gochujang and vinegar). * () – Blanched ''dureup'' (angelica-tree shoots) are served with ''chojang''. * () or () – Fresh fish, boiled beef lung, sea cucumber, abalone are sliced, mixed with ''silpa'' (thread scallions), Indian chrysanthemum leaves, ''pyogo'' and ''seogi'' mushrooms, and coated with starch slurry, blanched, and served in sesame milk. * () – Aubergines are blanched in salt water, sliced thinly, and served with mustard sauce. * () – Blanched or raw ''minari'' (''Oenanthe javanica'') is served with ''chojang''. * () – Fresh giant octopus is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjokpa
The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking onions, or Egyptian onions. Genomic evidence has conclusively shown that they are a diploid hybrid of the shallot and the Welsh onion (''A. fistulosum''). However, some sources may still treat the tree onion as ''A. cepa'' var. ''proliferum'' or ''A. cepa'' Proliferum Group. Tree onion bulblets will sprout and grow while still on the original stalk. The bulblets are usually marble-sized, between 0.5 cm to 3 cm in diameter. They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion". It has been postulated that the name "Egyptian onion" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The phe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glebionis Coronaria
''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the daisy family. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. ''Glebionis coronaria'' is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related ''Argyranthemum'' species to create cultivars of garden marguerites. Characteristics A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. Its seeds are ribbed and winged cypselae. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
