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Pa-kimchi
Pa-kimchi (), also known as green onion kimchi or scallion kimchi, is one of types of Kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do. Pa Kimchi uses medium-thick green onions known as ''jjokpa'' ( ko, 쪽파), which are fermented to maturity in powdered red pepper ''gochutgaru'', garlic, ginger and seasoned with myeolchi jeot (salted anchovies). It is known for its hot spicy taste. Green onions with large, white sections is appropriate in making different kinds of kimchi due to their high sweetness. Among over 100 different types of Kimchi in Korea, Pa Kimchi is considered to be the easiest recipe to make. Also, it becomes flavorful when it is ripened. South Koreans also add either fermented anchovies or fermented brine shrimp ('' saeujeot''), depending on the region. This is similar to other parts of Asia such as the Chinese using fish sauce to enhance the taste of their food. Ingredients Scallions (thin and soft), red-h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''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. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium × Proliferum
The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking onions, or Egyptian onions. Genomic evidence has conclusively shown that they are a diploid hybrid of the shallot and the Welsh onion (''A. fistulosum''). However, some sources may still treat the tree onion as ''A. cepa'' var. ''proliferum'' or ''A. cepa'' Proliferum Group. Tree onion bulblets will sprout and grow while still on the original stalk. The bulblets are usually marble-sized, between 0.5 cm to 3 cm in diameter. They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion". It has been postulated that the name "Egyptian onion" derived from Romani people bringing tree onions to Europe from the Indian subcontinent. The phe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Onion Dishes
This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw. Onion dishes * – consists of one large onion which is cut to resemble a flower, which is then battered and deep-fried * * * * Creamed onion * * * * * * * * * * * * * * * * * * ** ** * * * * * File:Blooming onion.jpg, A blooming onion with dipping sauce File:Spring onion pancake 2013.JPG, Cong you bing File:Fried onion(iran)2.jpg, Fried onions in Iran File:Higado encebollado.jpg, Liver and onions File:Onion Fritters Peyaji.jpg, Onion fritters (Peyaji) are a Bengali dish made with onions File:Roasted onion gravy.jpg, Roasted onion gravy See also * List of foods * List of garlic dishes * List of mushroom dishes * List of vegetable dishes References {{Allium Onion An onion (''Allium ... [...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] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other na ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeolla-do
Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla Province, North Jeolla, South Jeolla Province, South Jeolla and Gwangju Metropolitan City as well as the Jeju Province. The provincial capital was Jeonju, the current capital of North Jeolla. The entire inland Regions of Korea, region was called Honam ("South of the Lake"), which is still commonly used today. History Samhan and Samguk During the Samhan era of Korean history, the area of Jeolla was controlled by the Mahan confederacy and the Tamna kingdom on Jeju. Fifteen of the 45 Korean tribes had their bases in this region. When Baekje overtook Mahan by the 5th century, the Three Kingdoms of Korea, Three Kingdoms era began and the region became part of southern Baekje. Jungbang was the center of the province during this period. Unified Silla When Silla conquered Baekje with the help ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochutgaru
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. Varieties Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myeolchi Jeot
''Myeolchi-jeot'' () or salted anchovies is a variety of ''jeotgal'' (salted seafood), made by salting and fermenting anchovies. * Along with ''saeu-jeot'' (salted shrimps), it is one of the most commonly consumed ''jeotgal'' in Korean cuisine. In mainland Korea, ''myeolchi-jeot'' is primarily used to make kimchi, while in Jeju Island, ''meljeot'' (; ''myeolchi-jeot'' in Jeju language) is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality ''myeolchi-jeot''. Names and etymology ''Myeolchi-jeot'' () is a compound of ''myeolchi'' (), the Korean word for anchovy (''Engraulis japonicus''), and ''jeot'' (), the word meaning salted fermented seafood. ''Meljeot'' () is also a compound, consisting of ''mel'' (), the Jeju name for anchovy, and ''jeot''. The Jeju word ''mel'' is cognate with the first syllable ''myeol'' of the Korean word ''myeolchi'', whose second syllable ''-chi'' is a suffix attached t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia
An encyclopedia (American English) or encyclopædia (British English) is a reference work or compendium providing summaries of knowledge either general or special to a particular field or discipline. Encyclopedias are divided into articles or entries that are arranged alphabetically by article name or by thematic categories, or else are hyperlinked and searchable. Encyclopedia entries are longer and more detailed than those in most dictionaries. Generally speaking, encyclopedia articles focus on '' factual information'' concerning the subject named in the article's title; this is unlike dictionary entries, which focus on linguistic information about words, such as their etymology, meaning, pronunciation, use, and grammatical forms.Béjoint, Henri (2000)''Modern Lexicography'', pp. 30–31. Oxford University Press. Encyclopedias have existed for around 2,000 years and have evolved considerably during that time as regards language (written in a major international or a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saeujeot
''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name consists of the two Korean words, ''saeu'' ( 새우 shrimp) and ''jeot''. ''Saeu-jeot'' is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making ''saeu-jeot'' are called ''jeot-saeu'' (젓새우) and are smaller and have thinner shells than ordinary shrimp. The quality of ''saeu-jeot'' largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation. Types The types of ''saeu-jeot'' depend on the kind of shrimp used and when they are harvested. In spring ''Putjeot'' (풋젓) is made with shrimp harvested from the end of January in lunar calendar through April. It is called ''deddeugi jeot'' (데뜨� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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