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Jangajji
''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables. * Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like ''jangajji'' were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. Etymology ''Jangajji'' () is derived from Middle Korean ''jyangaetdihi'' (), that consists of the noun ''jyang'' (; "soy sauce" or " soybean paste"), the genitive postposition ''-ae'' (-), the inserted inter-siot ''-t-'' (--), and the noun ''dihi'' (; "kimchi"). Ingredients Main ingredients vary according to region and temperature. Some examples are green garlic, garlic scapes, radish, cucumber, chili pepper leaves, chamoe, perilla leaves, and deodeok. ''Jangajji'' is usually pickled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Melon
The oriental melon (''Cucumis melo'' Makuwa Group), is a group of ''Cucumis melo'' cultivars that is cultivated in East Asia. Phylogenetic studies tracing the genetic lineage of the plant suggest that it may have originated in eastern India, having then spread to China over the Silk Road, from which it was introduced to Korea and Japan. Its flavour has been described as a cross between a honeydew melon and a cucumber. It is noticeably less sweet than Western varieties of melon, and consists of about 90% water. The fruits are commonly eaten fresh; with its thin rind and small seeds, the melon can be eaten whole. Background In China, Oriental melon is locally called ''xiāng guā'' (香瓜, "fragrant melon"). It was called ''tián guā'' (甜瓜, "sweet melon"), ''gān guā'' (甘瓜, "sweet melon") or ''guǒ guā'' (果瓜, "fruit melon") in ancient times. However, the latter two names are seldom in use now, and ''tián guā'' (甜瓜) has become the name of the species ''Cucumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean ''Soy sauce, ganjang'' varieties, soup soy sauce is used mainly in ''guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of ''guk-ganjang'' (). The name "soup soy sauce" is used because it is used mainly for soup (''guk'') in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ CheilJedang, CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the South Korea, Korean Ministry of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopædia Britannica
The (Latin for "British Encyclopædia") is a general knowledge English-language encyclopaedia. It is published by Encyclopædia Britannica, Inc.; the company has existed since the 18th century, although it has changed ownership various times through the centuries. The encyclopaedia is maintained by about 100 full-time editors and more than 4,000 contributors. The 2010 version of the 15th edition, which spans 32 volumes and 32,640 pages, was the last printed edition. Since 2016, it has been published exclusively as an online encyclopaedia. Printed for 244 years, the ''Britannica'' was the longest running in-print encyclopaedia in the English language. It was first published between 1768 and 1771 in the Scottish capital of Edinburgh, as three volumes. The encyclopaedia grew in size: the second edition was 10 volumes, and by its fourth edition (1801–1810) it had expanded to 20 volumes. Its rising stature as a scholarly work helped recruit eminent con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Codonopsis Lanceolata
''Codonopsis lanceolata'', also called deodeok or lance asiabell, is a flowering plant native to East Asia (China, Japan, Korea, and the Russian Far East). It is a variety of bonnet bellflower. Description It is a hardy perennial climber that grows up to 1.5m tall. It has bell-shaped flowers that are purple inside and bloom from August to September. The seeds ripen from September to October. The flowers are hermaphroditic and are pollinated by bees and wasps. File:Codonopsis lanceolata (seeds).jpg, Seeds File:Deodeok.png, Roots Cultivation It grows in moist areas in woodland on low hills or mountains at an elevation of 2001600m. The plant grows best in light and medium-well drained soils with plenty of moisture with a neutral to acidic pH and in full sun to semi-shade. The leaves and roots of the plant are edible raw or cooked. The plant has many medical uses and is used to treat lung abscesses, milk-flow obstruction and inflamed boils, among many others. Slugs and snails ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkaennip
''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, ''P. frutescens'' var. ''crispa'' known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. Names Along with other plants in the genus ''Perilla'', the plant is commonly called "perilla". It is also referred to as Korean perilla, due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.Cucumber " ''Encyclopædia Britannica''. [1998] 2019. Considered an annual plant, there are three main varieties of cucumber—slicing, Pickled cucumber, pickling, and Seedless fruit, seedless—within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term ''wild cucumber'' refers to plants in the Genus, genera ''Echinocystis'' and ''Marah (plant), Marah'', though the two are not closely related. Description The cucumber is a Vine# ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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