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San-nakji
''San-nakji'' () is a variety of '' hoe'' (raw dish) made with long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (''Enteroctopus dofleini''). The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate whilst served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Eating Because the suction cups on the arm pieces are still active when the dish is served, special care should be taken when eating sannakji. The active suction cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus Minor
''Octopus minor'', otherwise known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the benthic coastal waters surrounding Eastern China, Japan, and the Korean Peninsula. It lives at depths ranging from . ''O. minor'' is commonly found in the mudflats of sub-tidal zones leaving it exposed to significant environmental variations. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the Asian countries in which it is found. It is important commercially to the fishing communities in Korea, it contributes to the $35 million octopus industry. It is recognised as a Korean culinary seafood option, commonly referred to as ''nakji'' (낙지). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiological makeup of the ''O. minor''. It has been shown to host a dangerous pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sannakji - Writhe
''San-nakji'' () is a variety of ''Hoe (food), hoe'' (raw dish) made with Octopus minor, long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the Enteroctopus dofleini, giant octopus (''Enteroctopus dofleini''). The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate whilst served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Eating Because the suction cups on the arm pieces are still active when the dish is served, special care should be t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Korean Words And Phrases
{{see, wikt:Korean language Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words and phrases by language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gwangju
Gwangju () is South Korea's sixth-largest metropolis. It is a designated metropolitan city under the direct control of the central government's Home Minister. The city was also the capital of South Jeolla Province until the provincial office moved to the southern village of Namak in Muan County in 2005 because Gwangju was promoted to a metropolitan city and was independent of South Jeolla province. Its name is composed of the words ''Gwang'' () meaning "light" and ''Ju'' () meaning "province". Gwangju was historically recorded as ''Muju'' (), in which "Silla merged all of the land to establish the provinces of Gwangju, Ungju, Jeonju, Muju and various counties, plus the southern boundary of Goguryeo and the ancient territories of Silla" in the ''Samguk Sagi.'' In the heart of the agricultural Jeolla region, the city is also famous for its rich and diverse cuisine. History The city was established in 57 BC. It was one of the administrative centers of Baekje during the Three ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
McCune–Reischauer
McCune–Reischauer romanization () is one of the two most widely used Korean language romanization systems. A modified version of McCune–Reischauer was the official romanization system in South Korea until 2002, when it was replaced by the Revised Romanization of Korean system introduced two years earlier. A variant of McCune–Reischauer is still used as the official system in North Korea. The system was first published in 1939 by George M. McCune and Edwin O. Reischauer. With a few exceptions, it attempts not to transliterate Korean hangul, but it represents the phonetic pronunciation. Characteristics and criticism Under the McCune–Reischauer system, aspirated consonants like ''p'', ''k'', and ''t'' are distinguished by apostrophes from unaspirated ones, which may also be falsely understood as a separator between syllables (as in → ''twichagi'', which consists of the syllables ''twi'', ''chʼa'' and ''gi''). The apostrophe is also used to mark transcriptions of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Restaurant
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] |
Soju
(; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. Traditionally, most brands of are produced in the Andong region, but soju made from other regions or countries also exists. While was traditionally made from the grain of rice, wheat, or barley, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. ''Soju'' often appear similar to several other East Asian liquors while differing on alcohol contents. Etymology Soju () means "burned liquor", with the first syllable ''so'' (; 燒; "burn") referring to the heat of distillation, and the second syllable ''ju'' (; 酒) referring to "alcoholic drink". (Cf. Brandy.) In 2008, "soju" was included in the Merriam-Webster Dictionary. Merriam-Webster dated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choking
Choking, also known as foreign body airway obstruction (FBAO), is a phenomenon that occurs when breathing is impeded by a blockage inside of the respiratory tract. An obstruction that prevents oxygen from entering the lungs results in oxygen deprivation. Although oxygen stored in the blood and lungs can keep a person alive for several minutes after breathing stops, choking often leads to death. Over 4,000 choking-related deaths occur in the United States every year. Deaths from choking most often occur in the very young (children under 2 years old) and in the elderly (adults over 75 years). Foods that can adapt their shape to that of the pharynx (such as bananas, marshmallows, or gelatinous candies) are more dangerous. Various forms of First Aid are used to address resolve choking. Choking is the fourth leading cause of unintentional injury death in the United States. Many episodes go unreported because they are brief and resolve without needing medical attention. Of the report ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yonhap News
Yonhap News Agency is a major South Korean news agency. It is based in Seoul, South Korea. Yonhap provides news articles, pictures and other information to newspapers, TV networks and other media in South Korea. History Yonhap (, , translit. ''Yeonhap''; meaning "united" in Korean) was established on 19 December 1980, through the merger of Hapdong News Agency and Orient Press. The Hapdong News Agency itself emerged in late 1945 out of the short-lived Kukje News, which had operated for two months out of the office of the Domei, the former Japanese news agency that had functioned in Korea during the Japanese colonial era. In 1999 Yonhap took over the Naewoe News Agency. Naewoe was a South Korea government-affiliated organization, created in the mid 1970s, and tasked with publishing information and analysis on North Korea from a South Korean perspective through books and journals. Naewoe was known to have close links with South Korea's intelligence agency, and according to the B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Shrimp
Drunken shrimp (), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier. Different parts of China have different recipes for the dish. For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled. Another version is based on shrimp that are submerged in a bowl of rice wine. The rice wine forces the shrimp to expel their wastes. Once done, the shrimp are taken from the bowl, de-shelled and eaten alive. Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis. See also *''Odori ebi'', the Japanese equivalent Notes Sources * ''Chinese Home-Style Cooking'', Foreign Languages Press Foreign Languages Press is a publishing house located in China. Based in Beij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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