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Kongbap
''Kongbap'' is a Korean dish consisting of white or brown rice cooked together with one or more varieties of soybeans. ''Kongbap'' may be made from scratch by combining and cooking together dried rice and soybeans (usually black soybeans), although outside Korea the word "kongbap" is commercially used in premixed multi-grain packages in dried form. In Korea, multigrain rice consisting of grains other than soybeans are called ''japgok-bap'' (mixed cereal rice). The Korean word ''kong'' (bean) alone usually refers to soybeans and is contrasted with other words like ''pat'' meaning adzuki beans, and as such ''kongbap'' (bean rice) would not also be applied to ''patbap'' (red bean rice). Rice cooked with beans other than soybeans, such as French beans (''gangnangkong'' in Korean) or peas (''wandu'' in Korean), are usually named using the specific bean name, as in ''gangnang-kong-bap'' (French bean rice) or ''wandu-kong-bap'' (pea rice). ''Kongbap'' in culture Although it is generally a ... [...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] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...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] |
Colloquialism
Colloquialism (), also called colloquial language, everyday language or general parlance, is the style (sociolinguistics), linguistic style used for casual (informal) communication. It is the most common functional style of speech, the idiom normally employed in conversation and other informal context (language use), contexts. Colloquialism is characterized by wide usage of Interjection, interjections and other expressive devices; it makes use of non-specialist terminology, and has a rapidly changing lexicon. It can also be distinguished by its usage of formulations with incomplete logical and syntax (linguistics), syntactic ordering. A specific instance of such language is termed a ''colloquialism''. The most common term used in dictionaries to label such an expression is ''colloquial''. Explanation Colloquialism or general parlance is distinct from public speaking, formal speech or formal writing.colloquial. (n.d.) Dictionary.com Unabridged (v 1.1). Retrieved September 10, 2008 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Rice Dishes
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language ** Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950–1953 war between North Korea and South Korea *Names of Korea There are various names of Korea in use today, all derived from ancient kingdoms and dynasties. The modern English name "Korea" is an exonym derived from the name Goryeo, also spelled ''Koryŏ'', and is used by both North Korea and South Korea in ..., various country names used in international contexts * History of Korea, the history o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutraloaf
Nutraloaf (also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal) is food served in prisons in the United States and formerly in Canada to inmates who have misbehaved, for example by assaulting prison guards or fellow prisoners. It is similar to meatloaf in texture, but has a wider variety of ingredients. Prison loaf is usually bland, perhaps even unpleasant, but prison wardens argue that nutraloaf provides enough nutrition to keep prisoners healthy without requiring eating utensils. Preparation There are many recipes that include a range of food, from vegetables, fruit, meat, and bread or other grains. The ingredients are blended and baked into a solid loaf. In one version, it is made from a mixture of ingredients that include ground beef, vegetables, beans, and bread crumbs. Other versions include mechanically separated poultry and "dairy blend". Legal challenges Although nutraloaf can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ričet
Ričet (german: Ritschert; barley porridge boiled with beans) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic. There is typically a substantial amount of cured pork in it. In essence it is a starchy dish, similar to a risotto. By adding more water it can be easily turned into a heavy soup dish. Etymology The word is typical of central Slovenia, including Ljubljana, and derives from Styrian German or . Etymologists suggest that is a derivation from two German expressions: , "to slip, slide", and , "slippery". In fact, is a fairly greasy dish.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. It has a historical reputation of being served to prisoners. See also * Slovenian cuisine * Kongbap ''Kongbap'' is a Korean dish consisting of white or brown rice cooked together with one or more varieties of soybeans. ''Kongbap'' may be m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice And Beans
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately. Description The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically '' Phaseolus vulgaris'' or ''Vigna unguiculata'') and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods * Rice dishes Rice dishes Rice dishes Rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorghum Bicolor
''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a Poaceae, grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley, with 59.34 million metric tons of annual global production in 2018. ''S. bicolor'' is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain. ''Sorghum bicolor'' is the cultivated species of sorghum; its wild relatives make up the botanical genus ''Sorghum''. History The first archae ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_p._p._sl32.jpg "Click for more on -> Sorghum Bicolor")