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Tteok-kkochi
''Tteok-kkochi'' (, "rice cakes skewer") is a popular South Korean street food consisting of skewered and fried tteok (rice cakes) brushed with spicy gochujang-based sauce. Etymology ''Tteok'' () means rice cakes, and ''kkochi ''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean. Varieties See also * ''Jeok ''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of ...'' () means food on skewers or skewers themselves used for culinary purposes. References {{Street food Skewered foods Street food in South Korea South Korean cuisine Tteok Bunsik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkochi
''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean. Varieties See also * ''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 mu ...'' References Skewered foods Street food in South Korea {{Korea-cuisine-stub ... [...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] |
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] |
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] |
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] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in ''jangdok'' (earthenware) on an elevated stone platform, called ''jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. ''Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paste (magazine)
''Paste'' is a monthly music and entertainment digital magazine, headquartered in Atlanta, Georgia, with studios in Atlanta and Manhattan, and owned by Paste Media Group. The magazine began as a website in 1998. It ran as a print publication from 2002 to 2010 before converting to online-only. History The magazine was founded as a quarterly in July 2002 and was owned by Josh Jackson, Nick Purdy, and Tim Regan-Porter. In October 2007, the magazine tried the " Radiohead" experiment, offering new and current subscribers the ability to pay what they wanted for a one-year subscription to ''Paste''. The subscriber base increased by 28,000, but ''Paste'' president Tim Regan-Porter noted the model was not sustainable; he hoped the new subscribers would renew the following year at the current rates and the increase in web traffic would attract additional subscribers and advertisers. Amidst an economic downturn, ''Paste'' began to suffer from lagging ad revenue, as did other magazine pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean–English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic, French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language Dictionary ''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
{{SouthKorea-org-stub ...
The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skewered Foods
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food In South Korea
Street food in South Korea has traditionally been seen as a part of popular culture in Korea. Historically, street food mainly included foods such as ''Eomuk'', ''Bungeo-ppang'' and ''Tteok-bokki''. Street food has been sold through many types of retail outlet, with new ones being developed over time. Recently, street food has seen a popular resurgence in South Korea, such as at the Night Market at Hangang Park, which is called "Bamdokkaebi Night Market"(밤도깨비야시장). “Usually run by an ahjusshi (아저씨) or ahjumma (아줌마), or older men and women, these popular stalls have become an integral part of Korea’s infamous food culture…” (Deborah 2018).Deborah, C. (2018, February 9). History of Korean Street Food. Retrieved December 10, 2018, from https://blog.inspiremekorea.com/lifestyle/food/history-of-korean-street-food/ History There are many kinds of traditional street food in South Korea. For example, glutinous rice cake (called ''Chapssal-tteok'') with buckw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Korean Cuisine
South Korea is a country in East Asia constituting the southern part of the Korean Peninsula. It is bordered to the north by North Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas. Historically, Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, it has gone through a complex interaction of the natural environment and different cultural trends. Rice dishes and kimchi are staple Korean foods. In a traditional meal, they accompany both side dishes (''Banchan'') and main courses like '' juk'', ''Bulgogi'' or noodles. ''Soju'' liquor is the best-known traditional Korean spirit. Because of historical American influence, ''Budae-jjigae'' or Korean army stew became one of its popular dishes. Beverages Alcoholic beverages Alcoholic beverages are consumed in South Korea, and drinking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
