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Gyeranjjim
''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of '' jjim'', Korean steamed dish. * It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with ''saeu-jeot'' (salted shrimp) or ''myeongnan-jeot'' (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal ''gyeran-jjim'' is light and fluffy. Preparation and types There are several ways to cook ''gyeran-jjim''. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with ''saeu-jeot'' (salted shrimp), ''myeongnan-jeot'' (salted pollock ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ttukbaegi
A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or other boiled dishes in Korean cuisine. As a ''ttukbaegi'' retains heat and does not cool off as soon as removed from the stove, stews and soups in ''ttukbaegi'' usually arrive at the table at a bubbling boil. History The Ttukbaegi dates from the Goryeo Dynasty and has been widely used from the Joseon Dynasty up to the present day. In the Goryeo-period poem of Lee Dal Chung (), the phrase "White-makgeolli is brought to the Ttukbaegi" indicates the existence and common use of Ttukbaegi. Considering that Lee Dal Chung was a figure of the Goryeo Dynasty, it can be confirmed that Ttukbaegi was already made and used during the Goryeo Dynasty. Ttukbaegi of Jeju Island Ttukbaegi was not commercialized in Jeju Island, Jeju's food culture for long. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjim
''Jjim'' (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.''Jjim'' at Nate Encyclopedia are popular for maki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjim
''Jjim'' (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.''Jjim'' at Nate Encyclopedia are popular for maki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Times
The ''Los Angeles Times'' (abbreviated as ''LA Times'') is a daily newspaper that started publishing in Los Angeles in 1881. Based in the LA-adjacent suburb of El Segundo since 2018, it is the sixth-largest newspaper by circulation in the United States. The publication has won more than 40 Pulitzer Prizes. It is owned by Patrick Soon-Shiong and published by the Times Mirror Company. The newspaper’s coverage emphasizes California and especially Southern California stories. In the 19th century, the paper developed a reputation for civic boosterism and opposition to labor unions, the latter of which led to the bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. In recent decades the paper's readership has declined, and it has been beset by a series of ownership changes, staff reductions, and other controversies. In January 2018, the paper's staff voted to unionize and final ... [...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] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Zucchini
Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commonly used in Korean cuisine, an has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'. Culinary use In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into or sliced and egg-washed as . It is often made into - (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as and . Dried aehobak, called , can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Engraulis Japonicus
The Japanese anchovy (''Engraulis japonicus'') is a schooling fish of the family Engraulidae. It is common in the Pacific Ocean south from the Sea of Okhotsk, widespread in the Sea of Japan, Yellow Sea, and East China Sea, and near the coasts of Japan. They live up to 2–3 years, similar to European anchovy. They spawn from Taiwan to southern Sakhalin Sakhalin ( rus, Сахали́н, r=Sakhalín, p=səxɐˈlʲin; ja, 樺太 ''Karafuto''; zh, c=, p=Kùyèdǎo, s=库页岛, t=庫頁島; Manchu: ᠰᠠᡥᠠᠯᡳᠶᠠᠨ, ''Sahaliyan''; Orok: Бугата на̄, ''Bugata nā''; Nivkh .... Gallery Tatsukuri Engraulis japonica.jpg, Dried Japanese anchovy (''Engraulis japonica'') at the market Dae-myeolchi (closeup).jpg, Dried ''dae-myeolchi'' (large anchovies) Jung-myeolchi (closeup).jpg, Dried ''jung-myeolchi'' (medium anchovies) Sources ''Engraulis japonicus'' at FishBase Japanese anchovy Fish of Japan Fish of Korea Marine fauna of East Asia Anchovie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
