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Sundae (Korean Food)
''Sundae'' ( ko, 순대 , sometimes anglicized as ''soondae'') is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients. History The ''sundae'' sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish. Recipes for ''sundae'' are found in nineteenth century cookbooks including ''Gyuhap chongseo'' and ''Siuijeonseo''. Traditional ''sundae'', cow or pig intestines stuffed with ''seonji'' (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings. After the Korean War, when meat was scarce during the period of post-war poverty, ''dangmyeon'' replaced meat fillings in South Korea. ''Sundae'' became an inexpensive street snack sold in ''bunsikjip'' (snack bars), ''pojangmacha'' (street stalls), ... [...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] |
Goryeo
Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unification" by Korean historians as it not only unified the Later Three Kingdoms but also incorporated much of the ruling class of the northern kingdom of Balhae, who had origins in Goguryeo of the earlier Three Kingdoms of Korea. The name "Korea" is derived from the name of Goryeo, also spelled Koryŏ, which was first used in the early 5th century by Goguryeo. According to Korean historians, it was during the Goryeo period that the individual identities of Goguryeo, Baekje, and Silla were successfully merged into a single entity that became the basis of modern-day 'Korean' identity. Throughout its existence, Goryeo, alongside Unified Silla, was known to be the "Golden Age of Buddhism" in Korea. As the state religion, Buddhism achieved its highes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bunsik
''Bunsik'' () is a generic term used to refer to inexpensive Korean dishes available at ''bunsikjeom'' (분식점) or ''bunsikjip'' (분식집) snack restaurants. Since the term ''bunsik'' literally means "food made from flour," foods such as ''ramyeon'' (Korean: 라면) (noodle soup) and bread can be considered ''bunsik''. However, the modern definition of the term also includes other dishes served at bunsik restaurants that can be had in large portions at low prices, such as ''gimbap'', ''tteokbokki'', ''ramyeon'', ''rabokki'' (''tteokbokki'' with ''ramyeon''), ''sundae'', ''eomuk'', ''twigim'', and others. There is a representative Korean ''bunsikjip'' called "Gimbap-Cheonguk" (English: Gimbap Heaven) In Korea, there are many general snack bars selling everything from simple food to a full meal menu. History During the 1960s, rice was scarce in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dangmyeon
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean War
, date = {{Ubl, 25 June 1950 – 27 July 1953 (''de facto'')({{Age in years, months, weeks and days, month1=6, day1=25, year1=1950, month2=7, day2=27, year2=1953), 25 June 1950 – present (''de jure'')({{Age in years, months, weeks and days, month1=6, day1=25, year1=1950) , place = Korean Peninsula, Yellow Sea, Sea of Japan, Korea Strait, China–North Korea border , territory = Korean Demilitarized Zone established * North Korea gains the city of Kaesong, but loses a net total of {{Convert, 1506, sqmi, km2, abbr=on, order=flip, including the city of Sokcho, to South Korea. , result = Inconclusive , combatant1 = {{Flag, First Republic of Korea, name=South Korea, 1949, size=23px , combatant1a = {{Plainlist , * {{Flagicon, United Nations, size=23px United Nations Command, United Nations{{Refn , name = nbUNforces , group = lower-alpha , On 9 July 1951 troop constituents were: US: 70.4%, ROK: 23.3% other UNC: 6.3%{{Cite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as ''adana kebabı'' and ''ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (''menchi-katsu'', Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and ''böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seonji
Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food. Blood is the most important byproduct of slaughtering. It consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Methods of preparation Sausage Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academy Of Korean Studies
Academy of Korean Studies (한국학중앙연구원, AKS) is a South Korean research and educational institute with the purpose of establishing profound research on Korean culture. It was established on June 22, 1978, by Ministry of Education & Science Technology of South Korea (교육과학기술부). The Academy has dedicated to interpreting and analyzing Korean culture in general, defining the academic identity of Korean studies, and educating scholars. Korean Studies Journal published by the Academy of Korean Studies *'' Korea Journal'' *''Review of Korean Studies'' *''Korean Studies Quarterly'' Journals not published by the Academy of Korean Studies *''Korean Studies'', Hawaii *''The Journal of Korean Studies'', Seattle *''Encyclopedia of Korean Culture'' *''Acta Koreana'' See also *List of national universities in South Korea *List of universities and colleges in South Korea *Education in Korea Historically, Korea was differently ruled and named. The official records o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Culture
The ''Encyclopedia of Korean Culture'' is a Korean language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors — mainly associated with the Academy of Korean Studies. ''Munhwa Ilbo'' called it the most extensive encyclopedia of Korean studies. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. See also *'' Doosan Encyclopedia'' * List of digital library projects *Lists of encyclopedias *List of encyclopedias by branch of knowledge *List of encyclopedias by language *List of historical encyclopedias This is a list of encyclopedias, arranged by time period. For other arrangements, see Lists of encyclopedias. Encyclopedias before 1700 * ''Nine Books of Disciplines'' by Marcus Terentius Varro (116 BC-27 BC) * ''Naturalis Historia'' by Pliny the ... * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siuijeonseo
''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin was appointed as the governor of Sangju, he was acquainted with a yangban family there. After borrowing a cookbook from the family, Sim transcribed its entire contents and then gave the newly bound book to his wife's daughter, Hong Jeong, who has kept the book since that time. ''Siuijeonseo'' encompasses Korean cuisine in general and categorizes various foods by cooking method. The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine. The book also contains the first known mention in print of the term ''bibimbap''. See also *''Domundaejak'' (도문대작): Korean cuisine critic book authored by Heo Gyu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
