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Sōmen Salad
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. East Asian cuisines Japan Sōmen are usually served cold with a light flavored dipping sauce [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, but it probably comes from the Dutch or Portuguese language, which originally borrowed it from Malay or Kannada. In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering. Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow within a 24-hour period, at a rate of almost an hour (equivalent to 1 mm every 90 seco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golbaengi-muchim
''Golbaengi-muchim'' () or moon snail salad is a type of ''muchim'' (salad) made by mixing moon snails with vegetables. * In South Korea, it is an '' anju'' (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled '' somyeon'' (wheat noodles). Like other ''anju'', it is sold in ''pojangmacha'' (street stalls). Preparation Moon snails are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), soaked and shredded '' hwangtae-po'' (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled '' somyeon'' (wheat noodles) to be mixed with the spicy salad is served together. Gallery Golbaengi-muchim preparation.jpg, Preparing ''golbaengi-muchim'' Golbaengi-muchim.jpg, ''Golbaeng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibim-guksu
Bibim-guksu * () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Name Bibim guksu is also called ''guksu bibim'' or ''goldong myeon'' which literally mean "stirred noodles" or "mixed noodles".Bibimguksu at Encyclopedia of Korean Culture Flavor There are many kinds of cold noodle dishes in , including one made with cold beef ; however, spicy cold noodles have historically b ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' (깨국수, sesame noodle soup) in ''Siui jeonseo'', a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. See also * Korean cuisine * Naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ... * Kalguksu References External links Kongguksu recipeSoy Milk Noodle Soup (Kongguksu) 콩국수* ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janchi-guksu
''Janchi-guksu'' (Korean: 잔치국수) or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also '' dasima'' (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ''ganjang'' and small amounts of chili pepper powder and scallions. Thinly sliced '' jidan'' (지단, fried egg), '' gim'' (laver) and zucchini are added on top of the dish as garnishes. Janchi-guksu have various garnishes with noodles. The word "Janchi" means "feast" in Korean, in reference to the festive occasions on which the dish would be prepared, such as a wedding or a sixtieth birthday celebration. History The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or '' hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golbaengi-muchim
''Golbaengi-muchim'' () or moon snail salad is a type of ''muchim'' (salad) made by mixing moon snails with vegetables. * In South Korea, it is an '' anju'' (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled '' somyeon'' (wheat noodles). Like other ''anju'', it is sold in ''pojangmacha'' (street stalls). Preparation Moon snails are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), soaked and shredded '' hwangtae-po'' (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled '' somyeon'' (wheat noodles) to be mixed with the spicy salad is served together. Gallery Golbaengi-muchim preparation.jpg, Preparing ''golbaengi-muchim'' Golbaengi-muchim.jpg, ''Golbaeng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibim-guksu
Bibim-guksu * () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Name Bibim guksu is also called ''guksu bibim'' or ''goldong myeon'' which literally mean "stirred noodles" or "mixed noodles".Bibimguksu at Encyclopedia of Korean Culture Flavor There are many kinds of cold noodle dishes in , including one made with cold beef ; however, spicy cold noodles have historically b ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' (깨국수, sesame noodle soup) in ''Siui jeonseo'', a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. See also * Korean cuisine * Naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ... * Kalguksu References External links Kongguksu recipeSoy Milk Noodle Soup (Kongguksu) 콩국수* ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janchi-guksu
''Janchi-guksu'' (Korean: 잔치국수) or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also '' dasima'' (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ''ganjang'' and small amounts of chili pepper powder and scallions. Thinly sliced '' jidan'' (지단, fried egg), '' gim'' (laver) and zucchini are added on top of the dish as garnishes. Janchi-guksu have various garnishes with noodles. The word "Janchi" means "feast" in Korean, in reference to the festive occasions on which the dish would be prepared, such as a wedding or a sixtieth birthday celebration. History The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or '' hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means ... [...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] |
