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Bindaeddeok
''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Etymology and history ''Bindae-tteok'' first appears under the name ''binja'' () in the '' Guidebook of Homemade Food and Drinks'', a 1670 cookbook written by Jang Gye-hyang. The word appears to be derived from ''bingjya'' (), the Middle Korean transcription of the hanja word , whose first character is pronounced ''bǐng'' and means "round and flat pancake-like food". The pronunciation and the meaning of the second letter are unknown. ''Tteok'' () means a steamed, boiled, or pan-fried cake; usually a rice cake but in this case a pancake. During the Joseon era (1392–1897), richer households would dispense ''bindae-tteok'' to poorer people gathered outside the South Great Gate of Seoul during times of hardship. Bindaetteok was often eat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gwangjang Market
Gwangjang Market, previously Dongdaemun Market, is a traditional street market in Jongno District, Jongno-gu, Seoul, South Korea. The market is one of the oldest and largest traditional markets in South Korea, with more than 5000 shops and 20,000 employees in an area of . Approximately 65,000 people visit the market each day. History The Gabo Reforms, which were introduced during the Joseon dynasty, eliminated the merchant monopolies that existed in Joseon at the time by allowing anyone to engage in commercial activities. The licensed merchants and shop owners in Seoul lost much of their business to competition as a result of these reforms, so Gojong of the Korean Empire, King Gojong created a warehouse market called Changnaejang, which eventually developed into Namdaemun Market. After the signing of the Eulsa Treaty in 1905, when Korea was under Korea under Japanese rule, Japanese colonial occupation, the Japanese people, Japanese took control of Namdaemun Market. In reaction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean 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 ... References 1999 non-fiction books Korean language Korean dictionaries Online dictionaries {{Dictionary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Foods
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesarattu
Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram (''moong dal'') batter, but, unlike a typical dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh. It is typically served with ginger chutney or tamarind chutney. Green chilies, ginger and onions are used in variants. Upma Pesarattu A pesarattu stuffed with upma is known as upma pesarattu. It is popular in Andhra Pradesh cities. Upma pesarattu is a favourite in the Coastal Andhra, region especially the West Godavari District, East Godavari District, Krishna district, Guntur District especially in Planadu regions of Guntur District, Guntur and Vijayawada cities and Visakhapatnam District. Variations Similar variations are found in North Indian cuisine are moong daal ka cheela or besan ka cheela. In Rajasthan they are commonly known as cheeldo. Prepara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean Sprout
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects. Cultivation A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light reaches the seeds, and also ensuring they receive enough humidity while avoiding waterl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daepa
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two ( tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baechu-kimchi
''Baechu-kimchi'' (), translated as cabbage kimchi or simply kimchi is a quintessential ''banchan'' (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. * Preparation ''Baechu-kimchi'' is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ''jeotgal'' (salted seafood), '' gochugaru'' (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Cabbages Korean brining salt, has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. Per water, around of salt is used. Half of the salt is dissolved in water before putting the cabbages in, and the other half is sprinkled in between the layers of napa cabbages that were washed, trimmed, and halved or quartered lengthwise. The cabbages are salted in the brine for severa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pteridium Aquilinum
''Pteridium aquilinum'' (bracken, brake or common bracken), also known as eagle fern, is a species of fern occurring in temperate and subtropical regions in both hemispheres. Originally native to Eurasia and North America, the extreme lightness of its spores has led to it achieving a cosmopolitan distribution. Etymology Common bracken was first described as ''Pteris aquilina'' by Carl Linnaeus, in Volume 2 of his ''Species Plantarum'' in 1753. The origin of the specific epithet derived from the Latin ''aquila'' "eagle". In the reprint of the ''Flora Suecica'' in 1755, Linnaeus explains that the name refers to the image of an eagle seen in the transverse section of the root. In spite of this, the opinion has been forwarded that the name pertains to the shape of the mature fronds appearing akin to an eagle's wing. However, medieval scholars, including Erasmus, thought the pattern of the fibres seen in a transverse section of the stipe resembled a double-headed eagle or oak tree. Ta ... [...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 record ... [...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 ''Munhwa Ilbo'' is a daily newspaper in South Korea. It was established in August 1990, and printed its first issue on 1 November 1991. History ''Munhwa Ilbo'' was formerly owned by the Hyundai; however, Hyundai relinquished their control of ...'' 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 * Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namdaemun
Namdaemun (, ), officially known as the Sungnyemun (, ), is one of the Eight Gates in the Fortress Wall of Seoul, South Korea, which surrounded the city in the Joseon dynasty. It is located in Jung-gu between Seoul Station and Seoul Plaza, with the historic 24-hour Namdaemun Market next to the gate. The gate, dating back to the 14th century, is a historic pagoda-style gateway, and is designated as the first National Treasure of South Korea. It was once one of the three major gateways through Seoul's city walls which had a stone circuit of and stood up to high. It was first built in the last year of King Taejo of Joseon's reign in 1398, and rebuilt in 1447. In 2008, the wooden pagoda atop the gate was severely damaged by arson. Restoration work on the gateway started in February 2010 and was completed on 29 April 2013. The gate was reopened on 4 May 2013. Name The South Korean government, as written in hanja on the wooden structure, officially calls the landmark ''Sung ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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