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Kongnamul
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. History It is assumed that soybean sprouts have been eaten since the Three Kingdoms of Korea. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in Goryeo. The book states that in 935, during the foundation of Goryeo, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in ''Farm Management'', a Joseon farming and living book. Another Joseon document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the Joseon era, soybean sprout was o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haejangguk
''Haejang-guk'' * (, 解酲-) or hangover soup refers to every kind of ''guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding) and another type, sundaeguk, includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients. History In the ''Nogeoldae'', a manual for learning spoken Chinese published in the late Goryeo dynasty (918-1392), the term ''seongjutang'' () appears. It means "soup to get sober" and is assumed to be the origin of ''haejangguk''. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of '' ''cheoncho'''' () in a broth. The composition is same as the basic recipe of a present-day ''haejangguk''. Although ''haejangguk'' is not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kongnamul-bulgogi
''Kongnamul-bulgogi'' ( ko, 콩나물불고기, literally "soybean sprout bulgogi"), sometimes abbreviated as ''kongbul'' ( ko, 콩불; kong for kongnamul and bul for bulgogi), is a modern Korean dish. It is a combination of ''bulgogi'', bean sprouts, rice cake, vegetables, noodles, sausages, and spicy sauce. The ingredients are roasted in a large pan. The dish has become increasingly popular in South Korea, especially among teenagers, due to its low price and appealing flavour. History ''Kongnamul-bulgogi'' restaurants thrived in Jeonju during the 1980s. The dish enjoyed a resurgence with the success of the Kongbul restaurant franchise, which opened in 2008. Preparation Pork, bean sprouts, onions, red peppers, scallions, and perilla leaves are needed as the main ingredients. Additionally, in order to make the sauce, gochujang (고추장, red pepper paste), Korean plum extract from Prunus mume (매실액), oyster sauce, and crushed garlic (다진마늘) are commonly used. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kongnamul-bulgogi
''Kongnamul-bulgogi'' ( ko, 콩나물불고기, literally "soybean sprout bulgogi"), sometimes abbreviated as ''kongbul'' ( ko, 콩불; kong for kongnamul and bul for bulgogi), is a modern Korean dish. It is a combination of ''bulgogi'', bean sprouts, rice cake, vegetables, noodles, sausages, and spicy sauce. The ingredients are roasted in a large pan. The dish has become increasingly popular in South Korea, especially among teenagers, due to its low price and appealing flavour. History ''Kongnamul-bulgogi'' restaurants thrived in Jeonju during the 1980s. The dish enjoyed a resurgence with the success of the Kongbul restaurant franchise, which opened in 2008. Preparation Pork, bean sprouts, onions, red peppers, scallions, and perilla leaves are needed as the main ingredients. Additionally, in order to make the sauce, gochujang (고추장, red pepper paste), Korean plum extract from Prunus mume (매실액), oyster sauce, and crushed garlic (다진마늘) are commonly used. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gukbap
''Gukbap'' (), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap means food putting rice into a soup. But these days, soup and rice are sometimes served separately in Korean restarurants for several reasons. As inns appear, Gukbap became popular at the end of the Joseon Dynasty. It was a food that the common people eat often. At first, ainn's ownermay have made Gukbap with vegetables that are available. After the market economy was revitalized, Gukbap with beef and pork may have appeared in inns. Later it also got popular among people in the market and even in the city. Etymology ''Gukbap'' is a compound of ''guk'' (soup) and ''bap'' (cooked rice). Varieties * ''Dwaeji-gukbap'' () – pork and rice soup. It is a Gukbap that brews pig bone in meat broth, and people eat it together witboiled pork sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muchim
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agwi-jjim
''Agwi-jjim'' * () or ''agu-jjim'' () is a Korean '' jjim'' dish made with blackmouth angler, the fish known as ''agwi'' in Korean. The name of the dish is usually translated as "braised spicy angler". The dish is seasoned with hot chili pepper powder, doenjang, ''ganjang'' ( soy sauce), minced garlic, and chopped scallions to make it spicy and hot. However, other ingredients such as ''kongnamul'' (soybean sprouts), ''mideodeok'' (미더덕, ''Styela clava''), and ''minari'' (미나리, ''Oenanthe javanica'') also play an important role in giving ''agujjim'' a refreshing and fragrant flavor. The fish is an excellent source of protein and a has rich taste as well as a palatable chewy texture. History Its origins are known to be a fish market in the city of Masan, South Gyeongsang Province where local fishermen would ask cooks from the market eateries to create a tasty dish from the ugly fish. Until the 1940s, the fish was not eaten and was frequently discarded due to its ug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjim
''Jjim'' (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a ''siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.''Jjim'' at Nate Encyclopedia are popular for maki ... [...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] |
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