|
Janggukjuk
''Jangguk-juk'' () is a ''juk'', or Korean porridge, made by boiling rice in ''malgeun-jangguk'' (), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil. The porridge is referred to as ''uyuk-juk'' (; "beef porridge") in ''Jeungbo sallim gyeongje'', a 1766 book. Preparation To make ''jangguk'', ground beef is seasoned with chopped scallions, minced garlic, soup soy sauce, sesame oil, and ground black pepper, then stir-fried in sesame oil. Water is added to the stir-fried beef and any foam or excess oil is skimmed. When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency. Lean meat such as beef round is preferred, and the porridge should be mildly seasoned. It is good for recovering patients and the elderly. See also * Congee * '' Jeonbok-juk'' * Korean royal court cuisine * List of porridges Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar * Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Royal Court Cuisine
Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in ''bangjja'' ( bronzeware). History Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems. Reflecting the regionalism of the kingdoms ... [...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] |
Ground Beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat. Contents In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements. In the U.S., a maximum of 30% fat by weight ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeonbok-juk
Jeonbok-juk * () or abalone rice porridge is a variety of '' juk'' (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island where abalones are commonly harvested. ''Jeonbokjuk'' is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.Jeonbokjuk at Encyclopedia of Korean Culture ''Jeonbokjuk'' can be made with or without the abalone's internal organs. The former type of ''jeonbokjuk'' has a green tinge while the latter is more ivory in color. Preparation and serving Abalones are first prepared by cleaning with a brush in water, and the fles ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Round Steak
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. Topside and silverside British cuts topside and silverside togethe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Culture
The ''Encyclopedia of Korean Culture'' is a Korean language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors — mainly associated with the Academy of Korean Studies. ''Munhwa Ilbo'' called it the most extensive encyclopedia of Korean studies. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. See also *'' Doosan Encyclopedia'' * List of digital library projects *Lists of encyclopedias *List of encyclopedias by branch of knowledge *List of encyclopedias by language *List of historical encyclopedias This is a list of encyclopedias, arranged by time period. For other arrangements, see Lists of encyclopedias. Encyclopedias before 1700 * ''Nine Books of Disciplines'' by Marcus Terentius Varro (116 BC-27 BC) * ''Naturalis Historia'' by Pliny the ... * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeungbo Sallim Gyeongje
''Jeungbo sallim gyeongje'' is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the ''Sallim gyeongje'' written by Hong Man-seon (洪萬選 1643∼1715). Yu Jung-rim was a physician during the reign of King Yeongjo (1724–76) of the Joseon Dynasty and completed writing the manuscript book in 1766. It consists of 16 volumes in 12 books. The title is loosely translated into "Revised Farm Management". See also *''Siui jeonseo'' *''Jibong yuseol'' *''Sarye pyeollam ''Sarye pyeollam'' is a kind of practical guide written by Korean scholar Yi Jae (李縡 1680–1746) of the Joseon Dynasty, which that records and describes important rites and ceremonies based on Neo-Confucianism. The title is translated into " ...'' References Korean non-fiction books Agriculture books {{agriculture-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
{{SouthKorea-org-stub ...
The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary References 1999 non-fiction books Korean language Korean dictionaries Online dictionaries {{Dictionary-stub ... [...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] |
