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Gomul
''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including ''injeolmi'', '' danja'', and ''gyeongdan'', as well as between-layer fillings for ''siru-tteok'' (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily. ''Gomul'' is also used for topping ''bingsu'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled ''samgyeopsal'' (pork belly), with meat dipped in the soybean powder when eaten. Varieties and preparation Red bean or mung bean ''gomul'' is used in winter, while soybean or sesame ''gomul,'' which don't spoil as fast, are preferred in summer. Common varieties and their preparation are: * ''Bam-gomul'' (; "chestnut strands/flakes or powder") – chestnuts are she ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injeolmi
''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded ''tteok'', and has varieties depending on the type of ''gomul'' (고물, something to coating rice cake) used. ''Gomul'' can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' (팥인절미), and ''kkaeinjeolmi'' (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ''ssuk injeolmi'' (쑥인절미) and ''surichwi injeolmi'' (수리취인절미) are ''artemisia'' and ''Synurus deltoides'' (AIT.) NAKAI) added. ''Injeolmi'' is not only a popular snack but also is considered a high qualit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injeolmi
''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded ''tteok'', and has varieties depending on the type of ''gomul'' (고물, something to coating rice cake) used. ''Gomul'' can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' (팥인절미), and ''kkaeinjeolmi'' (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ''ssuk injeolmi'' (쑥인절미) and ''surichwi injeolmi'' (수리취인절미) are ''artemisia'' and ''Synurus deltoides'' (AIT.) NAKAI) added. ''Injeolmi'' is not only a popular snack but also is considered a high qualit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongdan
''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "sorghum ball cake"). The name ''chapssalgyeongdan'' (, "glutinous rice ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted. ''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung beans, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of ''gomul'' (고물; Powdered sesame or beans, used for coating tteok, rice cake, in order to improve its appearance and taste.), making them look pretty, but they are not inflexible even after a long period of time because of gomul. The white bean paste, which is on the table for a child's birthday, is decorated with red bean paste ... [...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] |
Gyeongdan
''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "sorghum ball cake"). The name ''chapssalgyeongdan'' (, "glutinous rice ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted. ''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed red beans or mung beans, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of ''gomul'' (고물; Powdered sesame or beans, used for coating tteok, rice cake, in order to improve its appearance and taste.), making them look pretty, but they are not inflexible even after a long period of time because of gomul. The white bean paste, which is on the table for a child's birthday, is decorated with red bean paste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Adzuki Bean
A variety of adzuki beans (''Vigna angularis'') that are black. In Korean, they are called ''geomeunpat'' (; "black adzuki beans"), ''geomjeongpat'' (; "black adzuki beans"), ''heukdu'' (; "black beans"), or ''heuksodu'' (; "black small beans"). '' Gugeupbang eonhae'', a 1466 medical book, mentions it using the name ''geomeunpɑt'' (). The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name ''geopipat'' (; "dehulled adzuki beans"). White adzuki bean powder (''geopipat-gomul'') and white adzuki bean paste (''geopipat-so'') made from husked black adzuki beans are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan ''kuroazuki'' (; "black adzuki beans") are not adzuki beans, but black cowpea The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus ''Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bingsu
''Bingsu'' (), sometimes written as ''bingsoo'', is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is ''pat-bingsu'' (), the red bean shaved ice. The main ingredient of ice was natural ice in the past, but later artificial ice was produced and high-quality sweeteners were developed, and now it has been improved into boiled red bean shaved ice or fruit shaved ice mixed with various fruits. At first, the ice-cutting machine was a simple tool in the shape of a plane, but now the electric power is widely used after a manual rotation by hand. History The earliest forms of ''bingsu'' existed during the Joseon dynasty (1392–1897). The government records show that the officials shared the crushed ices topped with various fruits, which were distributed from the ancient Korean ice storage called ''seokbinggo'' ( ko, 석빙고). The early forms of ''patbingsu'' consisted of shaved ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated horse chestnuts (genus ''Aesculus'') are not true chestnuts, but are named for producing nuts of similar appearance that are mildly poisonous to humans. True chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family Cyperaceae. Other species commonly mistaken for chestnut trees are the chestnut oak ('' Quercus prinus'') and the American beech (''Fagus grandifolia''),Chestnut Tree in chestnuttree.net. both of which are also in the Fagaceae family. |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cowpea
The cowpea (''Vigna unguiculata'') is an annual herbaceous legume from the genus ''Vigna''. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name. Four subspecies of cowpeas are recognised, of which three are cultivated. A high level of morphological diversity is found within the species with large variations in the size, shape, and structure of the plant. Cowpeas can be erect, semierect ( trailing), or climbing. The crop is mainly grown for its seeds, which are high in protein, although the leaves and immature seed pods can also be consumed. Cowpeas were domesticated in Africa and are one of the oldest c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortar And Pestle
Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, and rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since prehistory; today they are typically associated with the profession of pharmacy due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making grog; in masonry and in other typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millstone
Millstones or mill stones are stones used in gristmills, for grinding wheat or other grains. They are sometimes referred to as grindstones or grinding stones. Millstones come in pairs: a convex stationary base known as the ''bedstone'' and a concave ''runner stone'' that rotates. The movement of the runner on top of the bedstone creates a "scissoring" action that grinds grain trapped between the stones. Millstones are constructed so that their shape and configuration help to channel ground flour to the outer edges of the mechanism for collection. The runner stone is supported by a cross-shaped metal piece (millrind or rynd) fixed to a "mace head" topping the main shaft or spindle leading to the driving mechanism of the mill (wind, water (including tide) or other means). History The earliest evidence for stones used to grind food is found in northern Australia, at the Madjedbebe rock shelter in Arnhem Land, dating back around 60,000 years. Grinding stones or grindston ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
