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Doenjang-guk
''Doenjang-guk'' () or soybean paste soup is a ''guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew). It is similar to the Japanese miso soup. It is sometimes mild, sometimes strong, and accompanied with rice most of the time. Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. This soup is perhaps the cheapest meal in Korea. History On the Joseon period, the royals had five meals (called sura), and in three of those they had doenjang-guk as a side dish (banchan 반찬), specifically in a small table on the right side of the main table, together with other various Korean traditional foods such as vegetables (chaeso 채소), meat (kogi 고기), egg, and sesame-seed oil (''chamgireum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang-jjigae
Doenjang-jjigae (Korean: 된장찌개; Korean: wen.dʑaŋ.t͈ɕi.ɡɛ, referred to in English as soybean paste stew, is a Korean traditional ''jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and additional optional ingredients vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. ''Doenjang-jjigae'' was initially made with home-made ''doenjang''; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made ''doenjang'' instead as their ingredient. From traditional to modern Korean cuisine, ''doenjang'' has become one of the most frequently used ''jang'' (sauce/paste). It is claimed as a national dish. ''Doenjang-jjigae'' is often mistaken for '' doenjag-guk'' (soybean paste soup). The main difference between Korean-style stew and soup is in the method of co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, ''Miso'' soup is a representative of soup dishes served with rice. Miso soup is also called . Along with '' suimono'' (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine. Miso paste The type of ''miso'' paste chosen for the soup defines a great deal of its character and flavor. ''Miso'' pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as ' (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (''akamiso''), white (''shiromiso''), or mixed ... [...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] |
Miso Soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, ''Miso'' soup is a representative of soup dishes served with rice. Miso soup is also called . Along with '' suimono'' (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine. Miso paste The type of ''miso'' paste chosen for the soup defines a great deal of its character and flavor. ''Miso'' pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as ' (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (''akamiso''), white (''shiromiso''), or mixed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Taxonomy and naming The fungus was first described scientifically as ''Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus ''Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *''Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *''Lentinus edodes'' (Berk.) Singer (1941) *''Collybia shiitake'' J.Schröt. (1886) *''Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *''Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinu ... [...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] |
Capsella Bursa-pastoris
''Capsella bursa-pastoris'', known as shepherd's purse because of its triangular flat fruits, which are purse-like, is a small annual and ruderal flowering plant in the mustard family (Brassicaceae). It is native to eastern Europe and Asia minor, but is naturalized and considered a common weed in many parts of the world, especially in colder climates, including British Isles, where it is regarded as an archaeophyte,Preston CD, Pearman DA & Dines TD (2002) New Atlas of the British Flora. Oxford University Press North America and China, but also in the Mediterranean and North Africa. ''C. bursa-pastoris'' is the second-most prolific wild plant in the world, and is common on cultivated ground and waysides and meadows. Scientists have referred to this species as a 'protocarnivore', since it has been found that its seeds attract and kill nematodes as a means to locally enrich the soil. History Pictured and published in 1486. Description ''Capsella bursa-pastoris'' plants grow from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinacia Oleracea
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accounting f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean ''Soy sauce, ganjang'' varieties, soup soy sauce is used mainly in ''guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of ''guk-ganjang'' (). The name "soup soy sauce" is used because it is used mainly for soup (''guk'') in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ CheilJedang, CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the South Korea, Korean Ministry of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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