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List Of Korean Inventions
This is a list of Korean inventions and discoveries; Koreans have made contributions to science and technology from ancient to modern times. In the present, South Korea plays an active role in the ongoing Digital Revolution, with one of the largest electronics industries and most innovative economies in the world. Agriculture * Soybean cultivation : The first unambiguously domesticated, cultigen-sized soybean was discovered in Korea at the Mumun-period Daundong site. * Heated greenhouse : The first description of a heated greenhouse is from the '' Sanga Yorok'', a treatise on husbandry compiled by a royal physician of the Joseon dynasty of Korea during the 1450s, in its chapter on cultivating vegetables during winter. The treatise contains detailed instructions on constructing a greenhouse that is capable of cultivating vegetables, forcing flowers, and ripening fruit within an artificially heated environment, by utilizing ''ondol'', the traditional Korean underfloor heating sys ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Korea
South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed by the Yellow Sea, while its eastern border is defined by the Sea of Japan. South Korea claims to be the sole legitimate government of the entire peninsula and List of islands of South Korea, adjacent islands. It has a Demographics of South Korea, population of 51.75 million, of which roughly half live in the Seoul Capital Area, the List of metropolitan areas by population, fourth most populous metropolitan area in the world. Other major cities include Incheon, Busan, and Daegu. The Korean Peninsula was inhabited as early as the Lower Paleolithic period. Its Gojoseon, first kingdom was noted in Chinese records in the early 7th century BCE. Following the unification of the Three Kingdoms of Korea into Unified Silla, Silla and Balhae in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
개성 경천사지 십층석탑 04
Kaesong (, ) is a special city in the southern part of North Korea (formerly in North Hwanghae Province), and the capital of Korea during the Taebong kingdom and subsequent Goryeo dynasty. The city is near the Kaesong Industrial Region close to the border with South Korea and contains the remains of the Manwoldae palace. Called Songdo while it was the ancient capital of Goryeo, the city prospered as a trade centre that produced Korean ginseng. Kaesong now functions as the DPRK's light industry centre. During the Japanese occupation from 1910 to 1945, the city was known by the Japanese pronunciation of its name, "Kaijō". Between 1945 and 1950, Kaesong was part of South Korea and under its control. The 1953 Korean Armistice Agreement left the city under North Korean control. Due to the city's proximity to the border with South Korea, Kaesong has hosted cross-border economic exchanges between the two countries as well as the jointly run Kaesong Industrial Region. As of 2009, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock Roe
Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. Names In Korean, pollock roe is called ''myeongnan'' (), while the salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeotgal'' (salted seafood). The Korean word ''myeongnan'' () means pollock roe as ''myeong'' () came from ''myeongtae'' (), the Korean word for Alaska pollock, and ''ran'' (), also pronounced ''nan'', means "egg (roe)". As ''jeot'' () is a category of salted seafood, the compound ''myeongnan-jeot'' () refers to salted pollock roe. The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' (), borrowed from its Korean cognate ''myeongtae'' meaning Alaska pollock, and ''ko'' (), a J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaska Pollock As Food
Alaska pollock (''Gadus chalcogrammus''), a species of cod (''Gadus'') found in the North Pacific ocean, is used as food globally. Compared with common pollock, Alaska pollock is milder in taste, whiter in color, and lower in oil content. Alaska pollock fillets are commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi. Alaska pollock is widely regarded as one of the best proteins for the manufacture of high quality surimi because of the high gel strength of Alaska pollock flesh. History Pollock has been consumed in Korea since the Joseon era (1392–1897). One of its earliest mentions is in the 1652 '' Diary of the Roy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaska Pollock
The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus ''Gadus'' and family Gadidae. It is a semi-pelagic Shoaling and schooling, schooling fish widely distributed in the North Pacific Ocean, North Pacific, with largest concentrations found in the eastern Bering Sea. Name and differentiation Alaska pollock was long put in its own genus, ''Theragra'', and classified as ''Theragra chalcogramma'', but research in 2008 has shown it is rather closely related to the Atlantic cod and should therefore be moved back to ''Gadus'', where it was originally placed. In 2014, the U.S. Food and Drug Administration announced that the official scientific name for the fish was changed from ''Theragra chalcogramma'' back to its original taxon ''Gadus chalcogrammus'', highlighting its close genetic relationship to the other species of the cod genus ''Gadus''. Since 2014, registries of scientific names for fish species (e.g. the United Nations’ ASF ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Fisheries Science
The National Institute of Fisheries Science (previous called National Fisheries Research and Development Institute or NFRDI), is a scientific body operated by the South Korean government, under the authority of the Ministry for Food, Agriculture, Forestry and Fisheries. It was first established in 1921. Subsidiary institutes operate in each of the major Korean fisheries. The NFRDI is headquartered in Gijang-eup, Gijang-gun, northern Busan. See also *Fishing industry of South Korea *Fisheries management The goal of fisheries management is to produce sustainable biological, environmental and socioeconomic benefits from renewable aquatic resources. Wild fisheries are classified as renewable when the organisms of interest (e.g., fish, shellfish, am ... External linksOfficial site, in Korean and English Organizations based in Busan Government agencies of South Korea Fisheries and aquaculture research institutes Fishing in South Korea {{korea-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus ''Lyngbya'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gim (food)
Gim (), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera ''Pyropia'' and ''Porphyra'', including '' P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with ''miyeok'' and '' dasima'', ''gim'' is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a fancier adaptation, in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as bugak. History The earliest mention of edible seaweed in Korea is recorded in the ''Memorabilia of the Three Kingdoms'' ( 1280s); this text, created during the Goryeo era, documents the history of the Three Kingdoms Period ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seaweed Farming
Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form, it consists of the management of naturally found batches. In its most advanced form, it consists of fully controlling the life cycle of the algae. The top seven most cultivated seaweed taxa are ''Eucheuma'' spp., ''Kappaphycus alvarezii'', ''Gracilaria'' spp., ''Saccharina japonica'', '' Undaria pinnatifida'', ''Pyropia'' spp., and '' Sargassum fusiforme''. ''Eucheuma'' and ''K. alvarezii'' are farmed for carrageenan (a gelling agent); ''Gracilaria'' is farmed for agar; while the rest are farmed for food. The largest seaweed-producing countries are China, Indonesia, and the Philippines. Other notable producers include South Korea, North Korea, Japan, Malaysia, and Zanzibar (Tanzania). Seaweed farming has frequently been developed as an alternative to improve economic conditions and to reduce fishing pressure and overexploited fisheries. Global production of farmed aquati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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