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Hwajeon
''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of ''Samjinnal'' and Buddha's Birthday. Etymology The word ''hwajeon'' (; ) is a compound noun made of the hanja character ''hwa'' (; ), meaning "flower", and the character '' jeon'' (; ), meaning "a pan-fry". The synonyms ''kkot-bukkumi'' () and ''kkot-jijimi'' () are also compounds of the native Korean word ''kkot'' (), meaning "flower", and ''bukkumi'' (), meaning a "pan-fried rice cake"; or ''kkot'' () and ''jijimi'' (), meaning "pancake". Varieties and preparation ''Hwajeon'' is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce in Korea, alternatives lik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Double Third Festival
The Key Holiday () is a keyholiday originated from China, and is celebrated in multiple East Asian countries, including China and Korea. China The Double Third Festival () or Shangsi Festival () is a Chinese festival celebrated on the third day of the third month of the Chinese calendar. It is said that the origin of this festival comes from the Dinner Party at the Qushui River during the Zhou Dynasty (about 1100-221 BC). Others say its origins come from the ceremonial custom of getting rid of evils by bathing in the river. On this day, people would hold a sacrificing ceremony on a riverside to honor their ancestors, and then take a bath in the river with herbs to cleanse their bodies of filth. Following that, young men and women would then go for a spring outing in which many of these scenes were described in Shi Jing (The Book of Songs). The Shangsi Festival activities have changed with through the different dynasties. The entertainment feast and praying for descendants a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeon (food)
''Jeon'' ( ko, 전, 煎) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. ''Jeon'' can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a ''banchan'' (side dish), or an '' anju'' (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called ''hwajeon'' (literally "flower ''jeon''"). Names Although ''jeon'' can be considered a type of ''buchimgae'' in a wider sense, ''buchimgae'' and ''jeons'' are different dishes. ''Jeons'' are smaller and made with fewer ingredients than ''buchimgae''. ''Jeon'' can also be called ''jeonya'' (), especially in Korean royal court cuisine context. ''Jeonya'' is sometimes called ''jeonyueo'' () or ''jeonyuhwa'' (). The variety of jeon made for jesa (ancestral rite) are called ''gannap'' (). ''Gannap'' are usually made of ... [...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] |
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] |
Edible Flower
Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.Lauderdale, C. and E. EvansEdible Flowers. Horticulture Information Leaflet 8513. North Carolina State University. 1999. Uses With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world; they are added to foods to provide flavor, aroma, and decoration. They can be eaten as part of a main dish or be incorporated into salads. Flowers can be added to beverages as flavorings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.Newman, S. E. and A. S. O'ConnorEdible Flowers.Colorado State University Extension. 2013. Flowers are also con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukkumi
''Bukkumi'' () is a pan-fried ''tteok'' (rice cake) made with glutinous rice flour or sorghum flour. It is a flat half-moon shaped cake filled with white adzuki bean paste or mixture of toasted and ground sesame seeds, Cinnamomum cassia, cinnamon powder, and sugar or honey. The color varies from white to yellow, pink, or dark green. ''Bukkumi'' is often coated with honey or syrup, and garnished with shredded Castanea crenata, chestnuts, jujube, or Umbilicaria esculenta, rock tripe. There is also a variety of bukkumi which is flat and round and does not have any filling. See also * ''Hwajeon'' References Korean pancakes Tteok {{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] |
Edible Flower
Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.Lauderdale, C. and E. EvansEdible Flowers. Horticulture Information Leaflet 8513. North Carolina State University. 1999. Uses With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world; they are added to foods to provide flavor, aroma, and decoration. They can be eaten as part of a main dish or be incorporated into salads. Flowers can be added to beverages as flavorings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.Newman, S. E. and A. S. O'ConnorEdible Flowers.Colorado State University Extension. 2013. Flowers are also con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viola Mandshurica
''Viola mandshurica'' is a perennial species of violet known by the common names ( :zh:东北堇菜) meaning 'northeastern violet' in China, ( :ko:제비꽃) meaning 'sparrow flower' in Korea, and ( :ja:菫, :ja:スミレ) meaning 'violet' in Japan. In Japan, ''V. mandshurica'' is considered to be the basic species and other violet species have additional descriptors such as '' himesumire'' or '' nojisumire''. Its specific name is derived from Manchuria, an area of its native habitat which has at different times in history included parts of modern China, Korea, Mongolia and the Russian Far East. Distribution It is native to eastern Asia, being found as far west as eastern Siberia, throughout China, Taiwan and Korea, north into Russian North Asia (particularly in and around the Ussuri River Basin), and in much of Japan, including Okinawa. Across its range, this species occurs in a variety of habitats, from undisturbed woodlands to urban areas, and from low-lying plains t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhododendron Mucronulatum
''Rhododendron mucronulatum'', the Korean rhododendron or Korean rosebay (; RR: Jindalrae), is a rhododendron species native to Korea, Mongolia, Russia, and parts of northern China. It is a deciduous shrub that grows to in height, with elliptic or elliptic-lanceolate leaves, long by wide. The reddish-purple flowers appear in late winter or early spring, often on the bare branches before the foliage unfurls. It inhabits forested regions at . The Latin specific epithet ''mucronulatum'' means "sharply pointed", referring to the leaf shape. Cultivation The cultivar 'Cornell Pink' has light pink flowers, and has gained the Royal Horticultural Society's Award of Garden Merit. It is hardy down to but like most rhododendron species requires a sheltered position in dappled shade with acid soil that has been enriched with leaf mould. Culinary use In Korea, the flowers are used in pan-fried flower cakes called ''hwajeon'', which are traditional for Samjinnal, a spring festival. It i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forsythia Koreana
''Forsythia koreana'', commonly called gaenari (Hangul:개나리) or Korean goldenbell tree, is a species in the olive family, Oleaceae Oleaceae, also known as the olive family, is a taxonomic family of flowering shrubs, trees, and a few lianas in the order Lamiales, It presently comprises 28 genera, one of which is recently extinct.Peter S. Green. 2004. "Oleaceae". pages 2 .... It grows to about . The leaves are oval in shape, have teeth, and are long. The front of the leaf is dark green and the back is dark blue, but both sides are hairless. References Endemic flora of Korea Flora of Korea Forsythieae {{Oleaceae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Folk Museum Of Korea
National Folk Museum of Korea is a national museum of South Korea, located within the grounds of the Gyeongbokgung Palace in Jongno-gu, Seoul. It uses replicas of historical objects to illustrate the history of traditional life of the Korean people. History The museum was established on 8 November 1945 by the U.S. Government and opened on 25 April 1946 at the City Administration Memorial Hall. When the museum was merged with National Museum of Korea, its collection of 4,555 artifacts was moved to the latter's Mt Namsan site. In 1975, when the National Museum moved onto the grounds of Gyeongbokgung Palace, it moved along with it into the Modern Art Museum Building. In 1993 it opened in its present site, which was the former site of the National Museum of Korea. The building's design is based on various historical buildings around South Korea. Collection The museum has over 98,000 artifacts and three main exhibition halls: "History of Korean People" features materials of everyda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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