|
Ojingeo-chae-bokkeum
''Ojingeo-chae-bokkeum'' () is a ''bokkeum'' (stir-fried dish) made with dried shredded squid—called ''ojingeo-chae'' in Korean— and gochujang-based sauce. Like other dry ''banchan'' (side dish), it can be stored for a long time and retain its taste. Preparation Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling ''gochujang'' (chili paste), sugar, rice cooking wine, and water. Sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ... and toasted sesame seeds are sprinkled on top when served. Photos Sil-ojingeo-chae-bokkeum.jpg, White (non-spicy) version Ojingeo-chae-bokkeum.jpg, Red (spicy) version References Banchan Squid dishes {{Korea-cuisine-stub ... [...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] |
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] |
Bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Varieties There are dry ''bokkeum'' varieties and wet (or moist) ''bokkeum'' varieties. Dry * ''bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken gizzards * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''japchae'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried anchovies * ''ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid Wet * ''dak-galbi'' () – stir-fried chicken * ''jeyuk-bokkeum'' () – stir-fried pork * ''nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried matsutake * ''tteok-bokki'' () – stir-fried rice cakes * ''kimchi-bokkeum'' () – stir-fried Kimchi *soseji yachae bokk-eum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shredded Squid
Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish. History and origins Historically, squid is common in Pacific coastal regions of East Asia and Southeast Asia. After the packaged form began shipping to English-speaking regions, the Japanese word ''surume'' and ''yóu yú sī'' in Chinese for this form of seafood was translated as "dried shredded squid" and imprinted on packages. The snack was popularized, sold, and consumed regularly in Hong Kong during the 1970s. Shredded squid began being sold in Macau as an addition to their almond biscuit. In China, it is usually considered to be a light snack, sold in bags in many department stores in major cities. In Japan, dried shredded squid is popularly served as an '' otsumami'' (snack consumed while drinking alcohol). In Korean cuisine, dried shredded squid is eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Varieties There are dry ''bokkeum'' varieties and wet (or moist) ''bokkeum'' varieties. Dry * ''bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken gizzards * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''japchae'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried anchovies * ''ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid Wet * ''dak-galbi'' () – stir-fried chicken * ''jeyuk-bokkeum'' () – stir-fried pork * ''nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried matsutake * ''tteok-bokki'' () – stir-fried rice cakes * ''kimchi-bokkeum'' () – stir-fried Kimchi *soseji yachae bokk-eum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Shredded Squid
Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish. History and origins Historically, squid is common in Pacific coastal regions of East Asia and Southeast Asia. After the packaged form began shipping to English-speaking regions, the Japanese word ''surume'' and ''yóu yú sī'' in Chinese for this form of seafood was translated as "dried shredded squid" and imprinted on packages. The snack was popularized, sold, and consumed regularly in Hong Kong during the 1970s. Shredded squid began being sold in Macau as an addition to their almond biscuit. In China, it is usually considered to be a light snack, sold in bags in many department stores in major cities. In Japan, dried shredded squid is popularly served as an '' otsumami'' (snack consumed while drinking alcohol). In Korean cuisine, dried shredded squid is eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in ''jangdok'' (earthenware) on an elevated stone platform, called ''jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. ''Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (동아출판사). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Corporation
Doosan Corporation is a corporate holding company headquartered in Euljiro 6-ga, Jung-gu, Seoul, South Korea. History * 1896 Park Seung-jik opened Korea's first modern dry goods store, selling cloth. * 1925 Changed the name of Park Seung-Jik Store Limited to Doosan Store * 1953 Established the Oriental Brewery and began producing OB beer. * 1960 Established Dongsan Construction and Engineering (currently Doosan Engineering & Construction)/Acquired Hapdong News Agency (currently Yonhap News) * 1966 Founded Hanyang Food * 1967 Founded Yoonhan Machinery (currently Doosan Mecatec) * 1969 Founded Hankook Bottle and Glass * 1979 Established Doosan CCK Can Manufacturing * 1980 Founded OB Seagram * 1982 Formed OB Bears (currently Doosan Bears) * 1996 Celebrated 100th anniversary. Announced Doosan Group's new Certificate of Incorporation. * 1998 Incorporated nine affiliates and re-launched the company as Doosan Corporation in September. * 2008 Acquired the Chung-Ang University Foundation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
