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Gegeol Radish
''Gegeolmu'', or gegeol radish, is a variety of white radish. It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as kimchi. Being a speciality crop of Icheon and Yeoju in Korea, gegeol radish has been included in the Ark of Taste, an international catalogue of endangered heritage foods. Description The gegeol radish, smaller and firmer than regular Korean radishes, weighs about , including the taproot and the greens. This bulbous conical or napiform root vegetable is about in diameter and in circumference. Its greens tend to grow outward rather than upward. Compared to regular Korean radishes, the gegeol radish has a lower water content but more protein, fibre, and minerals (magnesium, potassium, and calcium). It also has a higher content of a sulfur compound that is responsible for its sharper taste. With regard to enzymes, the protease and myrosinase activities of the Gegeol radish are higher but the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raphanus
''Raphanus'' (Latin for "radish") is a genus within the flowering plant family Brassicaceae. Carl Linnaeus described three species within the genus: the cultivated radish (''Raphanus sativus''), the wild radish or jointed charlock (''Raphanus raphanistrum''), and the rat-tail radish (''Raphanus caudatus''). Various other species have been proposed (particularly related to the East Asian daikon varieties) and the rat-tail radish is sometimes considered a variety of ''R. sativus'', but no clear consensus has emerged. ''Raphanus'' species grow as annual plant, annual or biennial plants, with a taproot which is much enlarged in the cultivated radish. Unlike many other genera in the family Brassicaceae, ''Raphanus'' has indehiscent fruit that do not split open at maturity to reveal the seeds. The genus is native to Asia, but its members can now be found worldwide. Growing wild, they are regarded as invasive species in many regions. ''Raphanus'' species are used as food plants by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic table) it occurs naturally only in combination with other elements and it almost always has an oxidation state of +2. It reacts readily with air to form a thin passivation coating of magnesium oxide that inhibits further corrosion of the metal. The free metal burns with a brilliant-white light. The metal is obtained mainly by electrolysis of magnesium salts obtained from brine. It is less dense than aluminium and is used primarily as a component in strong and lightweight alloys that contain aluminium. In the cosmos, magnesium is produced in large, aging stars by the sequential addition of three helium nuclei to a carbon nucleus. When such stars explode as supernovas, much of the magnesium is expelled into the interstellar medium where it ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julienning
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siraegi
''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. ''Siraegi'' dishes * ''Siraegi-jijimi'' – a type of ''jijimi'' that is made by first cutting soaked ''siraegi'' into bite-size pieces, then seasoning it with ''doenjang'' (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock head, kelp, and anchovy in ''tteumul'' water (the water left from washing rice). * ''Siraegij-doenjang-jigae'' – a type of ''doenjang-jjigae'' (soybean paste stew) made by cutting soaked ''siraegi'' into bite-size pieces, massaging it with the mixture of ''doenjang'' (soybean paste), chili powder and minced garlic, and boiling it with scallions, red chili, shiitake mushrooms, and cubed tofu in anchovy broth. * ''Siraegi-namul'' – a type of ''namul'', made by boiling ''siraegi'', slicing it in bite-size pieces, seasoning it with soup soy sauce, sesam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jocheong
''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. Originally, the word ''cheong'' () was used to refer to honey in Korean royal court cuisine. The name ''jocheong'' (; "crafted honey") was given to ''mullyeot'' (liquid-form ''yeot'') and other human-made honey-substitutes. Outside the royal court, honey has been called ''kkul'' (), which is the native (non-Sino-Korean vocabulary, Sino-Korean) word. Varieties * ''Jocheong'' (; "crafted honey") or ''mullyeot'' (; liquid ''yeot''): rice syrup or more recently also corn syrup * ''Maesil-cheong'' (; "Prunus mume, plum syrup") * ''Mogwa-cheong'' (; Pseudocydonia, quince preserve) * ''Mucheong'' (; Korean radish, radish syrup) * ''Yuja-cheong'' (; Citrus junos, yuja marmalade) Mae ... [...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] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cantonese or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gossypium Arboreum
''Gossypium arboreum'', commonly called tree cotton, is a species of cotton native to India, Pakistan and Bangladesh and other tropical and subtropical regions of the Old World. There is evidence of its cultivation as long ago as the Harappan civilization of the Indus Valley for the production of cotton textiles. The shrub was included in Linnaeus's ''Species Plantarum'' published in 1753. The holotype was also supplied by him, which is now in the Linnean Herbarium in the Swedish Museum of Natural History. Description Tree cotton is a shrub attaining heights of one to two metres. Its branches are covered with pubescence and are purple in colour. Stipules are present at the leaf base and they are linear to lanceolate in shape and sometimes falcate (i.e. sickle-shaped). The leaves are attached to the stem by a 1.5 to 10 cm petiole. The blades are ovate to orbicular in shape and have five to seven lobes, making them superficially resemble a maple leaf. The lobes are linear t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myrosinase
Myrosinase (, ''thioglucoside glucohydrolase'', ''sinigrinase'', and ''sinigrase'') is a family of enzymes involved in plant defense against herbivores, specifically the mustard oil bomb. The three-dimensional structure has been elucidated and is available in the PDB (see links in the infobox). A member of the glycoside hydrolase family, myrosinase possesses several similarities with the more ubiquitous O-glycosidases. However, myrosinase is the only known enzyme found in nature that can cleave a thio-linked glucose. Its known biological function is to catalyze the hydrolysis of a class of compounds called glucosinolates. Myrosinase activity Myrosinase is regarded as a defense-related enzyme and is capable of hydrolyzing glucosinolates into various compounds, some of which are toxic. Mechanism Myrosinase catalyzes the chemical reaction :a thioglucoside + H2O \rightleftharpoons a sugar + a thiol Thus, the two substrates of this enzyme are thioglucoside and H2O, whereas it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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