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Hoppang
''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste. History ''Hoppang'' is a product that makes it easy for the family to eat steamed bread, which was formerly sold at snack bars. It was created when food founder Chang-sung Heo visited Japan in 1969. Heo created Hoppang as a product that was sold on Japanese streets and sold in the winter, the low-peak season in the bakery industry, and then released it in 1971. ''Hoppang'' is now popularly eaten in Japan as "Anman". Etymology ''Hoppang'' was a brand name for the ready-to-eat ''jjinppang'' developed by Samlip in 1970, which combined the onomatopoeia ''ho, ho'' (the sound for blowing on hot steamed bun) and ''ppang,'' the Korean word for bread. Also it has meaning of 'The whole family eats together and smiles; Ho ho'. The brand name soon became the generic name for convenience ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Korean Desserts
This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean desserts Hangwa Hangwa is a general term for Korean traditional confectionery. Common ingredients in ''hangwa'' are grain flour, honey, ''yeot'', sugar, fruit or edible root. * Dasik * Gangjeong * Gwapyeon * Jeonggwa * Maejakgwa * Mandugwa * Suksilgwa * Yakgwa * Yeot * Yeot-gangjeong * Yumilgwa File:Korean hangwa-Dasik-02.jpg, Dasik, a variety of ''hangwa'', is made from ''nongmal'' (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen ''singamchae'', black sesame, honey, flour from rice or other grains, nuts and/or herbs. File:Korean.desserts-Yugwa-01.jpg, Yumilgwa made by deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bungeo-ppang
''Bungeo-ppang'' (; "Carassius, carp bread") is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at Market stall, street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many ''bungeo-ppang'' sold as street food are filled with Custard, pastry cream (called "Profiterole, ''choux''-cream" in South Korea), pizza toppings, chocolate and others. Usually, it costs about 1,000 won (KRW) for three ''bungeo-ppang''. However, small ''bungeo-ppang'' costs 1,000 won for five and large ''bungeo-ppang'' costs 2,000 won for one, indicating that the price range varies depending on the size. Etymology The word ''bungeo-ppang'' is a compound of "Carassius, carp (''bungeo'')" and "bread (''ppang'')". The pastry, however, contains no ingredients from its namesake fish or any other fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjinppang
''Jjinppang'' () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional ''jjinppang'' is made of sourdough fermented using the yeast in ''makgeolli'' (rice wine), but younger varieties such as ''hoppang'' are often made without fermentation. Warm ''jjinppang'' is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened ''jjinppang'' can be steamed again before eaten. ''Jjinppang'' is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. In the township, there is ''Anheung Jjinppang Village'' where 17 steameries that make ''Anheung-jjinppang'' (). Since 1999, the township also hosts ''Anheung Jjinppang Festival'' in every October. Varieties * ''Anheung-jjinppang'' – a variety of ''jjinppang'' made in traditional way, using sourdough fermented with the yeast from makgeolli; a specialty of Anheung. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of a boil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – 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 ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or Korean stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buns
This is a list of buns. A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom. Buns A * Anpan - A bun that is filled, usually with red bean paste, or with white beans, sesame, or chestnut B * Bakpao - Indonesian term for steamed bun. The bun is usually filled with ground pork, but can instead be filled with other ingredients, such as mung bean paste, ground peanuts, or vegetables. * Bánh bao – Vietnamese meaning "Enveloping Cake", which is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in the Vietnamese cuisine * Baozi – A type of steaming, steamed, filled bun or bread-like item made with baker's yeast in various Chinese cuisine, Chinese cuisines, as there is much variation as to the fillings and the preparations * Bath bun – A rich and round sweet roll that has a lump of sugar baked in the bottom and mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjinppang
''Jjinppang'' () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional ''jjinppang'' is made of sourdough fermented using the yeast in ''makgeolli'' (rice wine), but younger varieties such as ''hoppang'' are often made without fermentation. Warm ''jjinppang'' is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened ''jjinppang'' can be steamed again before eaten. ''Jjinppang'' is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. In the township, there is ''Anheung Jjinppang Village'' where 17 steameries that make ''Anheung-jjinppang'' (). Since 1999, the township also hosts ''Anheung Jjinppang Festival'' in every October. Varieties * ''Anheung-jjinppang'' – a variety of ''jjinppang'' made in traditional way, using sourdough fermented with the yeast from makgeolli; a specialty of Anheung. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hotteok
''Hotteok'' (, ), sometimes called Hoeddeok, is a type of filled pancake; and is a popular street food in South Korea. It originates in Korean Chinese cuisine, when it was first brought into Korea from China during the 19th century. Preparation The dough for ''hotteok'' is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle, this is done with a stainless steel circle and wooden handle as it cooks. In South Korea, ready-made dry ''hotteok'' mix is commercially available in plastic packages. The mix also comes with a filling consisting of brown sugar and ground peanuts or sesame seeds. History The ''hotteok'' is derived from the tang bing (meaning "sweet pancake" in Chinese). In the 1920s, many C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convenience Store
A convenience store, convenience shop, corner store or corner shop is a small retail business that stocks a range of everyday items such as coffee, groceries, snack foods, confectionery, soft drinks, ice creams, tobacco products, lottery tickets, over-the-counter drugs, toiletries, newspapers and magazines. In some jurisdictions, convenience stores are licensed to sell alcoholic drinks, although many jurisdictions limit such beverages to those with relatively low alcohol content, like beer and wine. The stores may also offer money order and wire transfer services, along with the use of a fax, fax machine or photocopier for a small per-copy cost. Some also sell tickets or recharge smart cards, e.g. OPUS cards in Montreal. They differ from general stores and village shops in that they are not in a rural area, rural location and are used as a convenient supplement to larger stores. A convenience store may be part of a Filling station, gas/petrol station, so customers can purchase g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hankyoreh
''The Hankyoreh'' (, literally "The Korean Nation" or "One Nation") is a centre-left liberal daily newspaper in South Korea. It was established in 1988 after widespread purges forced out dissident journalists, and was envisioned as an alternative to existing newspapers, which were regarded as unduly influenced by the authoritarian government at the time. When it launched, it claimed to be "the first newspaper in the world truly independent of political power and large capital." As of 2016, it has been voted as the most trusted news organization by Korean journalists for nine consecutive years but also it is the least influential news outlet by the survey. It has online editions in English, Chinese, and Japanese. History The newspaper was originally established as ''Hankyoreh Shinmun'' () on 15 May 1988 by ex-journalists from the Dong-a Ilbo and Chosun Ilbo. At the time, government censors were in every newsroom, newspaper content was virtually dictated by the Ministry of Cultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
10 Magazine (South Korean Magazine)
Founded in October 2008, ''10 Magazine'' is an English language, "events-led" monthly magazine published in Seoul, South Korea. The content focuses on the month's events (concerts, exhibitions, festivals, etc.) around the country and entertaining activities to experience while visiting or residing in Korea. Contents The first half of each issue is dedicated to a variety of entertainment opportunities in South Korea. Articles include Expat Expertise, In the Kitchen (chef profiles), 10 Questions (interviews), Korean Destinations, Asian Destinations (travel to nearby Asian countries), Korean History, Blog of the Month, Family & Community. Each month there are also in-depth cover stories, often focused on top 10 lists. Some topics have included the 10 most exclusive places in Korea, the 10 best burgers, wings and pizza, traditional Korean markets, expatriate owner-chefs, the best hiking locations, dating in Korea and more. The second half of each issue is devoted to their nationwid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
