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Kimchi Dishes
''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] |
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] |
Gochugaru
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. Names In Korean, the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called (). Introduction to Korea Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''Farm Management'', a book from around 1700, discussed the cultivation methods of chili peppers. Culinary use Gochugaru Gochugaru, also known as Korean chili powder, is chili powder or flakes used in K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Korean
Middle Korean is the period in the history of the Korean language succeeding Old Korean and yielding in 1600 to the Modern period. The boundary between the Old and Middle periods is traditionally identified with the establishment of Goryeo in 918, but some scholars have argued for the time of the Mongol invasions of Korea (mid-13th century). Middle Korean is often divided into Early and Late periods corresponding to Goryeo (until 1392) and Joseon respectively. It is difficult to extract linguistic information from texts of the Early period, which are written using adaptations of Chinese characters. The situation was transformed in 1446 by the introduction of the Hangul alphabet, so that Late Middle Korean provides the pivotal data for the history of Korean. Sources Until the late 19th century, most formal writing in Korea, including government documents, scholarship and much literature, was written in Classical Chinese. Before the 15th century, the little writing in Korean was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sound Change
A sound change, in historical linguistics, is a change in the pronunciation of a language. A sound change can involve the replacement of one speech sound (or, more generally, one phonetic feature value) by a different one (called phonetic change) or a more general change to the speech sounds that exist (phonological change), such as the merger of two sounds or the creation of a new sound. A sound change can eliminate the affected sound, or a new sound can be added. Sound changes can be environmentally conditioned if the change occurs in only some sound environments, and not others. The term "sound change" refers to diachronic changes, which occur in a language's sound system. On the other hand, " alternation" refers to changes that happen synchronically (within the language of an individual speaker, depending on the neighbouring sounds) and do not change the language's underlying system (for example, the ''-s'' in the English plural can be pronounced differently depending on ... [...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] |
Kimchi Refrigerator
A kimchi refrigerator is a refrigerator designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. The kimchi refrigerator aims to be colder, with more consistent temperature, more humidity, and less moving air than a conventional refrigerator, providing the ideal environment for fermentation of kimchi. Some models may include features such as a UV Sterilizer. In a consumer survey aimed at Korean homemakers conducted by a top-ranking Korean media agency in 2004, the kimchi refrigerator was ranked first for most wanted household appliance. History and design The start of the Kimchi refrigerator dates back to 1984. At that time, LG predecessor, GoldStar (Hangul: 금성사), first used the word 'Kimchi refrigerator' (Hangul: 김치 냉장고). The model name of the first kimchi refrigerator was 'GR-063', anaccording to the advertisement [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangdokdae
In Korean culture, Jangdokdae (Hangul: 장독대) or Jangttokttae is an outside space, most frequently a terrace, used to store or ferment food. Foods such as Kimchi, soybeans, grains, and bean and red pepper paste, are placed in ''Jangdok'' (or ''Onggi'') earthenware jars which are then placed on the ''Jangdokdae''. ''Jangdok'' (Hangul: 장독) means "crock" (for condiments and soy sauce) and ''dae'' (Hangul: 대) means "place", "support"... so ''jangdokdae'' (Hangul: 장독대) means "place for jangdok(s)". The jars are called ''hangari'' (Hangul: 항아리) or ''onggi'' (Hangul: 옹기). This place is commonly found directly near traditional Korean houses, more precisely near the kitchen. Sunshine and ventilation are key aspects in the location choice, so that foods can be preserved and kept fresh. Well-preserved ingredients may stay for several years in the jars. The similar terraces of royal palaces were called ''yeomgo'' (염고) and were supervised by a court lady, calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onggi
''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both Ceramic glaze, unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown Ceramic glaze, glaze fired at over 1100 °C.The origin of onggi dates to around 4000 to 5000 BCE. The types of earthenware include patternless, Mumun pottery period, ''mumun'', and a red and black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. Many records about onggi are found in ''Sejong Sillok Jiriji'' (, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saveur
''Saveur'' is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews, who was also the editor-in-chief from 1996 to 2001. It was started by Meigher Communications in 1994. World Publications bought ''Saveur'' and ''Garden Design'' in 2000. World Publications was renamed Bonnier Corporation in 2007. A popular feature is the "Saveur 100", an annual list of "favorite restaurants, food, drink, people, places and things".npr.or'Saveur 100:' Favorites From the World of Food/ref> History ''Saveur'' was created by Dorothy Kalins, then editor-in-chief of ''Metropolitan Home'' magazine. Kalins launched the new food magazine with Christopher Hirsheimer (who produced food stories for ''Metropolitan Home'') and Colman Andrews (who wrote a column for that magazine). Kalins served as ''Saveur''s founding editor-in-chief, with Michael Gross ... [...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] |
Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''banchan'' (side dishes). Liquid ''jeotgal'', called ''aekjeot'' () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (''guk'', ''jijimi'', ''jjigae''). As a condiment, jeotgal with smaller bits of solid ingredients such as ''saeu-jeot'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes (''bossam'', ''jokbal'', ''samgyeopsal''), '' sundae'' (Korean sausage), '' hoe'' (raw fish), and a number of soups and stews. History Fermented foods were widely available in Three Kingdoms of Korea, as ''Sānguózhì'', a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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