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Mandu-gwa
''Mandu-gwa'' () is a Korean sweet dumpling filled with sweetened ingredients and coated with ''jocheong'' (rice syrup). It is a type of '' yumil-gwa'', a deep-fried ''hangwa'' (Korean confection) made with wheat flour. Mandu means "dumplings" and ''gwa'' means "confection". ''Mandu-gwa'' is typically eaten as a dessert or '' bamcham'' (late-night snack). Preparation The dough is prepared by sifting wheat flour and kneading it with sesame oil, honey, ginger juice and clear, refined rice wine known as '' cheongju''. The filling is usually made by mixing steamed, deseeded and minced jujube, cinnamon powder and honey. Only a small amount of filling is put on a flattened piece of dough. The covering should be thick, to prevent the confectionery from bursting out after it is deep-fried. After frying the dough, the dumpling is marinated in ''jocheong ''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandu (food)
''Mandu'' (), or mandoo, are dumplings in Korean cuisine. * ''Mandu'' can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. ''Mandu'' were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as ''pojangmacha'' and ''bunsikjip'' throughout Korea. Names and etymology The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur ''manta'' (), Turkish ', Kazakh '' mänti'' (), Uzbek ', Afghan ' and Armenian '' mantʿi'' (). Chinese ''mántou'' (; ) is also considered a cognate, which used to mean meat-filled dumplings, but now refers to steamed buns without any filling. ''Mandu'' can be divided into ''gyoja'' () type and ''poja'' () type. In Chinese, the categories of dumplings are called ''jiǎozi'' (; ) and ''bāozi'' () respectively, which are cognates with the Korean words. In Japanese, the forme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yumil-gwa
''Yumil-gwa'' () is a variety of ''hangwa'', a traditional Korean confection. Different varieties of ''yumil-gwa'' can be made by combining a wheat flour dough with various ingredients such as: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and ''cheongju'' (rice wine). Etymology The word ''yumil-gwa'' consists of three syllables: ''yu'' () meaning "oil", ''mil'' () meaning "honey", and ''gwa'' () meaning "confection". History ''Yumil-gwa'' varieties have commonly been used and consumed for ''jesa'' (ancestral rites). During the Goryeo era (918–1392), ''yumil-gwa'' were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. In 1274, ''yumil-gwa'' varieties were used for ''pyebaek'' (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China. In 1296, ''yumil-gwa'' was brought to the wedding ceremony of the Cro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yumil-gwa
''Yumil-gwa'' () is a variety of ''hangwa'', a traditional Korean confection. Different varieties of ''yumil-gwa'' can be made by combining a wheat flour dough with various ingredients such as: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and ''cheongju'' (rice wine). Etymology The word ''yumil-gwa'' consists of three syllables: ''yu'' () meaning "oil", ''mil'' () meaning "honey", and ''gwa'' () meaning "confection". History ''Yumil-gwa'' varieties have commonly been used and consumed for ''jesa'' (ancestral rites). During the Goryeo era (918–1392), ''yumil-gwa'' were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. In 1274, ''yumil-gwa'' varieties were used for ''pyebaek'' (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China. In 1296, ''yumil-gwa'' was brought to the wedding ceremony of the Cro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Foods
Deep or The Deep may refer to: Places United States * Deep Creek (Appomattox River tributary), Virginia * Deep Creek (Great Salt Lake), Idaho and Utah * Deep Creek (Mahantango Creek tributary), Pennsylvania * Deep Creek (Mojave River tributary), California * Deep Creek (Pine Creek tributary), Pennsylvania * Deep Creek (Soque River tributary), Georgia * Deep Creek (Texas), a tributary of the Colorado River * Deep Creek (Washington), a tributary of the Spokane River * Deep River (Indiana), a tributary of the Little Calumet River * Deep River (Iowa), a minor tributary of the English River * Deep River (North Carolina) * Deep River (Washington), a minor tributary of the Columbia River * Deep Voll Brook, New Jersey, also known as Deep Brook Elsewhere * Deep Creek (Bahamas) * Deep Creek (Melbourne, Victoria), Australia, a tributary of the Maribyrnong River * Deep River (Western Australia) People * Deep (given name) * Deep (rapper), Punjabi rapper from Houston, Texas * Ravi Deep (b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qatayef
Qatayef or katayef or qata'if ( ar, قطايف, ), is an Arab cuisine, Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It can be described as a folded pancake, similar to a Scottish crumpet. Etymology The Arabic word ''qaṭaːyif'' ( ar, قطايف) is derived from the Arabic root ''q-ṭ-f'', meaning to pick up or to pluck. Origin Qatayef is believed to be of Fatimid origin. Some believe that qatayef are the creation of the Fatimid Dynasty, however, their history dates back to the Abbasid Caliphate, 750-1258 CE. Qatayef was mentioned in a tenth century Arabic cookbook dates back to the Abbasid Caliphate by Ibn Sayyar al-Warraq called ''Kitab al-Ṭabīḫ'' ( ar, كتاب الطبيخ, ''The Book of Dishes''). The book was later translated by Nawal Nasrallah under the name ''Annals of the Caliphs' Kitchens''. The traditional stuffing of Qatayef as evident in a number of Medieval Arabic cookbooks is crushed almond and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' is made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Corporation
Doosan Corporation is a corporate holding company headquartered in Euljiro 6-ga, Jung-gu, Seoul, South Korea. History * 1896 Park Seung-jik opened Korea's first modern dry goods store, selling cloth. * 1925 Changed the name of Park Seung-Jik Store Limited to Doosan Store * 1953 Established the Oriental Brewery and began producing OB beer. * 1960 Established Dongsan Construction and Engineering (currently Doosan Engineering & Construction)/Acquired Hapdong News Agency (currently Yonhap News) * 1966 Founded Hanyang Food * 1967 Founded Yoonhan Machinery (currently Doosan Mecatec) * 1969 Founded Hankook Bottle and Glass * 1979 Established Doosan CCK Can Manufacturing * 1980 Founded OB Seagram * 1982 Formed OB Bears (currently Doosan Bears) * 1996 Celebrated 100th anniversary. Announced Doosan Group's new Certificate of Incorporation. * 1998 Incorporated nine affiliates and re-launched the company as Doosan Corporation in September. * 2008 Acquired the Chung-Ang University Foundation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (동아출판사). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamcham
Yasik () is a term referring to South Korea's midnight snack culture. The dictionary meaning of Yasik is 'the food eaten in the middle of the night after dinner.' Korea's top yasik favourites include: ramyeon (라면), typically eaten with kimchi, chicken and beer (chimaek, 치킨, 맥주), jokbal and bossam(족발, 보쌈), tteokbokki and sundae (떡볶이, 순대), gungoguma (roasted sweet potatoes) and hoppang (군고구마, 호빵). Kimbap and jokbal is also popular. Past favorites, now less popular, include memilmuk (buckwheat jelly) and chapssaltteok(rice cakes filled with sweet beans). Fried chicken, first introduced in Korea in the 1980s, and pizza also top the list of night-time favorites. Fried chicken, in particular, has become a wide market, with chicken restaurant chains continually developing new sauces and wooing various Hallyu stars to promote their respective brands. Of course, no late-night chicken order would be complete without a cool pitcher of draft beer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
