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Sanjeok
''Sanjeok'' () is a type of ''jeok'' (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them. All the ingredients are sliced into long pieces. Unlike other ''jeok'' dishes, ''sanjeok'' is not dredged with flour or egg-washed before being grilled. ''Sanjeok'' may be used in ''jesa'' (ancestral rites) or eaten as ''banchan'' (a side dish). Preparation Gogi-sanjeok is baked by cutting the tender meat into 1cm thick and 5~6cm long, seasoned with various spices, and stitched on a skewer on the back of the liver. When making Songi-sanjeok, peel pine mushrooms and wash them thoroughly and cut them into appropriate sizes. Cut the beef into the same size as the pine mushroom and measure it in the sauce. These two are skewered and baked in a grill. Use a marinade without garlic, and bake it lightly to the extent that it will only cook the outside because the scent disappears if you bake it for a long time. Tt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aralia Cordata
''Aralia cordata'' is an upright herbaceous perennial plant growing up to in height, native to Japan, Korea and eastern China. Its common names include spikenard, herbal aralia, ''udo'' (from ja, ウド), Japanese spikenard, and mountain asparagus. It is commonly found on the slopes of wooded embankments. ''Aralia cordata'' is a species of ''Aralia'' in the family Araliaceae. The plant yields new shoots every spring, which are blanched and then eaten as a vegetable. In Korea, the dried root of the plant has been traditionally used as medicine. The young shoots have a strong yet pleasant distinct aromatic flavor. In addition to food and medicinal use, the plant is cultivated as an ornamental. Description ''Aralia cordata'' is classified as a dicot and a eudicot. The leaves are alternate, large, and double to triple pinnate with leaflets long, and broad. The flowers are produced in large umbels of diameter in late summer, each flower small and white. The fruit is a small bla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeok
''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays ( hwangap) and wedding ceremonies. Jeok comes in multiple varieties, including ''sanjeok'' and '' nureum-jeok''. Origin Jeok is from Maekjeok (맥적; 貊炙). It is discussed in the book ''In Search of the Supernatural'' (搜神記) written during the Jin dynasty of China. In a letter Maek (貊) refers to the Yemaek people, the tribe believed to be the ancestors of modern Koreans. The book says " Qiang simmered dish and Yemaek roast are barbarian's foods. Since the beginning of China, they are prized by nobles and rich people" (羌煮,貊炙,翟之食也。自太始以來,中國尚之。貴人,富室,必留其器) where Yemaek roast is Maekjeok. According to another record ''Shiming'' (釋名), "Maekjeok is a whole pig that is barbecued, from which pieces of meat are sliced off by eac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeok
''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays ( hwangap) and wedding ceremonies. Jeok comes in multiple varieties, including ''sanjeok'' and '' nureum-jeok''. Origin Jeok is from Maekjeok (맥적; 貊炙). It is discussed in the book ''In Search of the Supernatural'' (搜神記) written during the Jin dynasty of China. In a letter Maek (貊) refers to the Yemaek people, the tribe believed to be the ancestors of modern Koreans. The book says " Qiang simmered dish and Yemaek roast are barbarian's foods. Since the beginning of China, they are prized by nobles and rich people" (羌煮,貊炙,翟之食也。自太始以來,中國尚之。貴人,富室,必留其器) where Yemaek roast is Maekjeok. According to another record ''Shiming'' (釋名), "Maekjeok is a whole pig that is barbecued, from which pieces of meat are sliced off by eac ... [...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] |
Jeon (food)
''Jeon'' ( ko, 전, 煎) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. ''Jeon'' can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a ''banchan'' (side dish), or an '' anju'' (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called ''hwajeon'' (literally "flower ''jeon''"). Names Although ''jeon'' can be considered a type of ''buchimgae'' in a wider sense, ''buchimgae'' and ''jeons'' are different dishes. ''Jeons'' are smaller and made with fewer ingredients than ''buchimgae''. ''Jeon'' can also be called ''jeonya'' (), especially in Korean royal court cuisine context. ''Jeonya'' is sometimes called ''jeonyueo'' () or ''jeonyuhwa'' (). The variety of jeon made for jesa (ancestral rite) are called ''gannap'' (). ''Gannap'' are usually made of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
In Korean cuisine gui or guee () is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', whose name was originally ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbo Cornutus
''Turbo cornutus'', common name the horned turban, is a species of sea snail, marine gastropod mollusk in the family (biology), family Turbinidae. Description The scientific name ''Turbo cornutus'', literally means "horned turban," and it is characterized by a hard, ventricose, spiny, imperforate shell of which the length varies between and . It has a large, thick, green-gray shell with irregular incremental striae and spiral Lira (mollusc), lirae. The shell has about 5-6 Whorl (mollusc), whorls, which turn clockwise and have horny protuberances. The body whorl is ventricose, somewhat bicarinate, armed about the middle with two spiral series of erect tubular spines, and frequently a smaller accessory row above. The lower series of spines is sometimes absent. The thickness and shape of the shell and the horns vary greatly according to environmental conditions. The Suture (anatomy), sutures are deeply impressed. The oblique Aperture (mollusc), aperture is rounded and is about in d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tricholoma Matsutake
, ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in East Asia, Europe, and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odor. Etymology The common name and specific epitaph, ''matsutake'', in use since the late 19th century, derives from Japanese ''matsu'' (pine tree) and ''take'' (mushroom). Habitat and distribution Matsutake mushrooms grow in East Asia, Southeast Asia (Bhutan and Laos), parts of Europe such as Estonia, Finland, Norway, Poland, Sweden, and along the Pacific coasts of Canada and the United States. Matsutake mushrooms grow under trees and are usually concealed under litter on the forest floor, forming a symbiotic relationship with roots of various tree species. In Korea and Japan, matsutake mushrooms are most commonly associated with ''Pinus densiflora''. Similar species In Japan, several closely related species have been found, including ''Tricholoma bakamatsutake'' (''baka-matsu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mytilus Coruscus
''Mytilus unguiculatus'', common name the Korean mussel or the hard-shelled mussel, is a species of mussel, a marine bivalve mollusc in the family Mytilidae. This species is heavily exploited as a food item via mariculture in Korea and in China. It is also a typical macrofouling organism. Distribution and habitat This species occurs in the coasts of the subtropical western Pacific Ocean, inhabiting temperate areas along the coastal waters of China, Japan, Korea, and the Far East of Russia. It is found in the Yellow Sea and the Sea of Japan, as far north as the Peter the Great Gulf. This mussel generally inhabits the upper part of the sublittoral zone. ''M. unguiculatus'' has also been found on debris near Vancouver Island, suspected to be from the 2011 Tōhoku tsunami. A chromosome-level genome of the hard-shelled mussel has been sequenced, with 14 chromosomes making up a total genome length of 1.57 Gb. See also *''Perna canaliculus ''Perna canaliculus'', the New Zealand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aralia Elata
''Aralia elata'', the Japanese angelica tree, Chinese angelica-tree, or Korean angelica-tree, is a woody plant A woody plant is a plant that produces wood as its structural tissue and thus has a hard stem. In cold climates, woody plants further survive winter or dry season above ground, as opposite to herbaceous plants that die back to the ground until sp ... belonging to the family (biology), family Araliaceae. It is known as ''tara-no-ki'' (; ) in Japanese, and ''dureup-namu'' () in Korean. Description It is an upright deciduous small tree or shrub growing up to in height, native plant, native to eastern Russia, China, Korea, and Japan. The Bark (botany), bark is rough and gray with prickles. The leaf, leaves are alternate, large, 60–120 cm long, and double pinnate. The flowers are produced in large umbels in late summer, each flower small and white. The fruit is a small black drupe. ''Aralia elata'' is closely related to the American species ''Aralia spinosa'', wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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