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Jangdokdae
In Korean culture, Jangdokdae (Hangul: 장독대) or Jangttokttae is an outside space, most frequently a terrace, used to store or ferment food. Foods such as Kimchi, soybeans, grains, and bean and red pepper paste, are placed in ''Jangdok'' (or ''Onggi'') earthenware jars which are then placed on the ''Jangdokdae''. ''Jangdok'' (Hangul: 장독) means "crock" (for condiments and soy sauce) and ''dae'' (Hangul: 대) means "place", "support"... so ''jangdokdae'' (Hangul: 장독대) means "place for jangdok(s)". The jars are called ''hangari'' (Hangul: 항아리) or ''onggi'' (Hangul: 옹기). This place is commonly found directly near traditional Korean houses, more precisely near the kitchen. Sunshine and ventilation are key aspects in the location choice, so that foods can be preserved and kept fresh. Well-preserved ingredients may stay for several years in the jars. The similar terraces of royal palaces were called ''yeomgo'' (염고) and were supervised by a court lady, call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onggi
''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C.The origin of onggi dates to around 4000 to 5000 BCE. The types of earthenware include patternless, ''mumun'', and a red and black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. Many records about onggi are found in ''Sejong Sillok Jiriji'' (, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Chogye-gun and Jinju-mok, Gyeongsang Province". H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teojusin
Teojushin (Hangul: 터주신, Hanja: 터主神) is the patron of the ground on which the house is built in the Gashin cult of Korea. She is also known as Jishin, or 'earth goddess'. In Honam, there is no entity that resembles Teojushin. However, there is a deity called Cheollyungshin, the patron of Jangdok, or sauce containers. Compared with the worship of other Gashin, such as Jowangshin or Seongjushin, Teojushin is less known; still, she remains an important deity in Korean mythology. Worship Teojushin was believed to embody a pot holding rice, peas, or red beans. The pot was then buried or just placed on the corners of the backyard or the jangdokdae, an open area holding jangdok. The pot was covered with a cone-shaped umbrella woven of rice stalks. The grains within the pot was replaced every year, and the family made tteok, or rice cakes, out of them. The rice cakes were never shared; this is because the tteoks represented luck, and because of the belief that Teojushin was ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangdok
''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C.The origin of onggi dates to around 4000 to 5000 BCE. The types of earthenware include patternless, ''mumun'', and a red and black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. Many records about onggi are found in ''Sejong Sillok Jiriji'' (, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Chogye-gun and Jinju-mok, Gyeongsang Province". H ... [...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 variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongbok Palace
Gyeongbokgung (), also known as Gyeongbokgung Palace or Gyeongbok Palace, was the main royal palace of the Joseon dynasty. Built in 1395, it is located in northern Seoul, South Korea. The largest of the '' Five Grand Palaces'' built by the Joseon dynasty, Gyeongbokgung served as the home of Kings of the Joseon dynasty, the Kings' households, as well as the government of Joseon. Gyeongbokgung continued to serve as the main palace of the Joseon dynasty until the premises were destroyed by fire during the Imjin War (1592–1598) and abandoned for two centuries. However, in the 19th century, all of the palace's 7,700 rooms were later restored under the leadership of Prince Regent Heungseon during the reign of King Gojong. Some 500 buildings were restored on a site of over 40 hectares. The architectural principles of ancient Korea were incorporated into the tradition and appearance of the Joseon royal court. In the early 20th century, much of the palace was systematically destroye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gungnyeo
Gungnyeo (literally "palace women")Han, Hee-sook, pp. 141–146 is a Korean term referring to women waiting on the king and other royalty in traditional Korean society. It is short for "gungjung yeogwan", which translates as "a lady officer of the royal court". ''Gungnyeo'' includes '' sanggung'' (palace matron) and ''nain'' (assistant court ladies), both of which hold rank as officers. The term is also used more broadly to encompass women in a lower class without a rank such as ''musuri'' (lowest maids in charge of odd chores), ''gaksimi'', ''sonnim'', '' uinyeo'' (female physicians) as well as ''nain'' and ''sanggung''. The term spans those from courtiers to domestic workers. Establishment Although the first record of ''gungnyeo'' appears in ''Goryeosa'', a compilation on the history of Goryeo, a provision was first made in 1392 by King Taejo per Jo Jun (趙浚) and other officers' suggestions after the establishment of the Joseon Dynasty. In 1428 Sejong the Great set up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods. While rice is common to most Asian cuisines, different varieties are popular in the various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos. Basmati rice is popular in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Pottery
Korean ceramic history begins with the oldest earthenware from around 8000 BC. Throughout the history, the Korean peninsula has been home to lively, innovative, and sophisticated art making. Long period of stability have allowed for the establishment of spiritual traditions, and artisan technologies specific to the region. Korean ceramics in Neolithic period have a unique geometric patterns of sunshine, or it's decorated with twists. In Southern part of Korea, Mumun pottery were popular. Mumun togi used specific minerals to make colors of red and black. Korean pottery developed a distinct style of its own, with its own shapes, such as the moon jar or Buncheong sagi which is a new form between earthenware and porcelain, white clay inlay celadon of Goryeo, and later styles like minimalism that represents Korean Joseon philosophers' idea. Many talented Korean potters were captured and brought to Japan during the invasions of Korea, where they heavily contributed to advancing Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware gradua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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