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Gwapyeon
''Gwapyeon'' () is a jelly-like ''hangwa'' (traditional Korean confection) made with fruits. The colorful fruit jelly is commonly served at banquets. This classic dessert was served in the royal court during the Joseon dynasty. Preparation Fruits with tart-sweet flavor and higher pectin content, such as Korean cherry, Chinese quince, apricot, mountain hawthorn, bokbunja, Oriental cherry, bog blueberry and magnolia berry are preferred for making ''gwapyeon''. The jelly can be made by boiling any of the above fruits in water, sieving it, then adding honey and simmering it for a long time on low heat. Starch, agar, or other gelling agents can be used as a time-saver. Boiled fruit juice is then cooled in a mold A mold () or mould () is one of the structures certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal seco ... until it solid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangwa
''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingredients such as honey and ''yeot'', and spices such as cinnamon and ginger. Names ''Hangwa'' () translates to "Korean confectionery" referring to traditional confections contrasting with ''yanggwa'' (), which identifies "Western confectionery". In the past ''hangwa'' was called ''jogwa'' () which means "artificial fruit" or ''gwajeongnyu'' () as meaning "fruit food category". History The history of ''hangwa'' goes back to the era of the three kingdoms (57 BCE ‒ 668 CE), when various types of confections were consumed by royals during festivities, national holidays or in court, according to the ''Memorabilia of the Three Kingdoms''. Passing the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo (9 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangwa
''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingredients such as honey and ''yeot'', and spices such as cinnamon and ginger. Names ''Hangwa'' () translates to "Korean confectionery" referring to traditional confections contrasting with ''yanggwa'' (), which identifies "Western confectionery". In the past ''hangwa'' was called ''jogwa'' () which means "artificial fruit" or ''gwajeongnyu'' () as meaning "fruit food category". History The history of ''hangwa'' goes back to the era of the three kingdoms (57 BCE ‒ 668 CE), when various types of confections were consumed by royals during festivities, national holidays or in court, according to the ''Memorabilia of the Three Kingdoms''. Passing the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo (9 ... [...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] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Armeniaca
''Prunus armeniaca'' is the most commonly cultivated apricot species. The native range is somewhat uncertain due to its extensive prehistoric cultivation. Genetic studies indicate Central Asia is the center of origin. It is extensively cultivated in many countries and has escaped into the wild in many places. The specific epithet ''armeniaca'' refers to the country of Armenia in western Asia. Description ''Prunus armeniaca'' is a small tree, tall, with a trunk up to in diameter and a dense, spreading canopy. The leaves are ovate, long and wide, with a rounded base, a pointed tip and a finely serrated margin. The flowers are in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe similar to a small peach, diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muk (food)
''Muk'' is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled '' gim'', and chili pepper powder, and mixed with various vegetables.Muk at Encyclopedia of Korean Culture Types There are several types of ''muk'': * (도토리묵), made from starch * (메밀묵), made ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mold (cooking Implement)
A mold (American English), or mould (British and Commonwealth English), is a container used in various techniques of food preparation to shape the finished dish. The term may also refer to a finished dish made in said container (e.g. a jello mold). Types Molds can be used for a variety of foods: * Cake molds (e.g. muffin tins, Bundt cake, angel food cake pans, and other types of bakeware) * Springform pan * Gelatin dessert molds (also known as "jelly molds") * Ice cream and other frozen desserts * Mousse * Butter See also * List of cooking vessels * List of food preparation utensils * Bowl * Molding (process) * Pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ma ... References Cooking vessels {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelling Agent
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still diffuse through this system. A gel has been defined phenomenologically as a soft, solid or solid-like material consisting of two or more components, one of which is a liquid, present in substantial quantity. By weight, gels are mostly liquid, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word ''gel'' was coined by 19th-century Scottish chemist Thomas Graham by clipping from ''gelatine''. The process of forming a gel is called gelation. IUPAC definition } Com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agar
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, ice cream, and other desser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schisandra Chinensis
''Schisandra chinensis'' (common name: magnolia-vine, Chinese magnolia-vine, schisandra), whose fruit is called magnolia berry or five-flavor-fruit (from Chinese 五味子 ''wǔwèizi''), is a vine plant native to forests of Northern China, the Russian Far East and Korea. Wild varieties are also found in Japan. It is hardy in USDA Zone 4. The fruits are red berries in dense clusters around long. Etymology, common names, and taxonomy The genus ''Schisandra'' was first published by André Michaux in 1803, the name deriving from the Greek words ''schizein'' ('to split') and ''andros'' ('man'), referring to the separate anther cells on the stamens. In the 21st century, ''Schisandra chinensis'' belongs to the family of Schisandraceae. In earlier years, it was assumed that the species belonged to the family of Magnoliaceae, hence the name ''Chinese magnolia-vine''. However, many differences in plant phenology between Schisandra and members of Magnoliaceae led to the formatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaccinium Uliginosum
''Vaccinium uliginosum'' (bog bilberry, bog blueberry, northern bilberry or western blueberry) is a Eurasian and North American flowering plant in the genus ''Vaccinium'' within the heath family. Distribution ''Vaccinium uliginosum'' is native to cool temperate regions of the Northern Hemisphere, at low altitudes in the Arctic, and at high altitudes south to the Pyrenees, the Alps, and the Caucasus in Europe, the mountains of Mongolia, northern China, the Korean Peninsula and central Japan in Asia, and the Sierra Nevada in California and the Rocky Mountains in Utah in North America. It grows on wet acidic soils on heathland, moorland, tundra, and in the understory of coniferous forests, from sea level in the Arctic, up to altitude in the south of the range. Description ''Vaccinium uliginosum'' is a small deciduous shrub growing to tall, rarely tall, with brown stems (unlike the green stems of the closely related bilberry). The leaves are oval, long and wide, blue-green wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
