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Mu-mallaengi
''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' () is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (, ''Joseon-mu''). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called ''mucheong'' () and are used as a vegetable in various dishes. Description Korean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about , being approximately long with their diameter around . The flesh of Korean radishes harvested timely is crisp, peppery and sweet. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnate leaves with enlarged terminal lobe and smaller later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raphanus
''Raphanus'' (Latin for "radish") is a genus within the flowering plant family Brassicaceae. Carl Linnaeus described three species within the genus: the cultivated radish (''Raphanus sativus''), the wild radish or jointed charlock (''Raphanus raphanistrum''), and the rat-tail radish (''Raphanus caudatus''). Various other species have been proposed (particularly related to the East Asian daikon varieties) and the rat-tail radish is sometimes considered a variety of ''R. sativus'', but no clear consensus has emerged. ''Raphanus'' species grow as annual or biennial plants, with a taproot which is much enlarged in the cultivated radish. Unlike many other genera in the family Brassicaceae, ''Raphanus'' has indehiscent fruit that do not split open at maturity to reveal the seeds. The genus is native to Asia, but its members can now be found worldwide. Growing wild, they are regarded as invasive species in many regions. ''Raphanus'' species are used as food plants by the larvae of so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Three Kingdoms Of Korea
Samhan or the Three Kingdoms of Korea () refers to the three kingdoms of Goguryeo (고구려, 高句麗), Baekje (백제, 百濟), and Silla (신라, 新羅). Goguryeo was later known as Goryeo (고려, 高麗), from which the modern name ''Korea'' is derived. The Three Kingdoms period is defined as being from 57 BC to 668 AD (but there existed Gaya confederacy in the southern region of the Korean Peninsula and relatively large states like Okjeo, Buyeo, and Dongye in its northern part and Manchuria of modern China). The "Korean Three Kingdoms" (Goguryeo, Baekje and Silla) contributed to what would become Korea; and the Goguryeo, Baekje and Silla peoples became what we know as the Korean people. The Book of Sui (Volume 81) recorded: "The customs, laws and clothes of Goguryeo, Baekje and Silla are generally identical." The three kingdoms occupied the entire peninsula of Korea and roughly half of Manchuria, located mostly in present-day China, along with smaller parts from prese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongchimi
''Dongchimi'' is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' (hangul: 동; hanja: 冬; literally "winter") and ''chimi'' (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season. Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the ''gimjang'' season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi. The clear and clean taste of the watery dongchimi is used as a soup for making ''dongchimi guksu'' (동치미국수 cold noodle soup made with ''dongchimi'') and ''naengmyeon'', or served with ''tteok'' or steamed sweet potatoes to balance out the rich flavors. Ingredients Radish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi
''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. ''Galbi'' is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in Korean barbecue. This and many other dishes in Korean barbecue influenced Yakiniku as seen in the use of galbi (coined as karubi). Preparation Cuts and marination Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, "LA ''galbi''", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samgyeopsal
''Samgyeopsal'' (; ), ''samgyeopsal-gui'' ( ), or grilled pork belly is a type of ''gui'' (grilled dish) in Korean cuisine. Etymology Directly translated from Korean, ''samgyeop-sal'' () means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb. In Korea, the word ''samgyeop-sal,'' meaning "pork belly", often refers to ''samgyeop-sal-gui'' (grilled pork belly), in the same way that the word ''galbi,'' meaning "ribs", often refers to ''galbi-gui'' (grilled beef ribs). ''Gui'' refers to roasted, baked, or grilled dishes. One can also find ''ogyeopsal'' (), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. History The first mention of the meat dish was in a ''Donga-ilbo'' article published on November 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ssam
' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.쌈 (Ssam) '''' It is often accompanied by a known as and can also be topped with raw or cooked , , [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napa Cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok". Names The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where ''nappa'' () refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is ''hakusai'' (), a Sino-Japanese reading of the Chinese name (), literally "white vegetable". The Korean name for napa cabbage, ''baechu'' (), is a nativized word from the Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ''dàbáicài'' (), literally "big white veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric |
Julienning
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siraegi
''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. ''Siraegi'' dishes * ''Siraegi-jijimi'' – a type of ''jijimi'' that is made by first cutting soaked ''siraegi'' into bite-size pieces, then seasoning it with ''doenjang'' (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock head, kelp, and anchovy in ''tteumul'' water (the water left from washing rice). * ''Siraegij-doenjang-jigae'' – a type of ''doenjang-jjigae'' (soybean paste stew) made by cutting soaked ''siraegi'' into bite-size pieces, massaging it with the mixture of ''doenjang'' (soybean paste), chili powder and minced garlic, and boiling it with scallions, red chili, shiitake mushrooms, and cubed tofu in anchovy broth. * ''Siraegi-namul'' – a type of ''namul'', made by boiling ''siraegi'', slicing it in bite-size pieces, seasoning it with soup soy sauce, sesam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea Foundation
The Korea Foundation (Korean: 한국국제교류재단, Hanja: 韓國國際交流財團) is a non-profit public diplomacy organization established in 1991 to promote a better understanding of Korea and strengthen friendships in the international community. The foundation carries out various projects for exchange between the South Korea and foreign countries to cultivate mutual understanding. History Amid the Republic of Korea's rapid economic growth from the late 1970s to the 1980s as well as the country's concomitant democratization and the upheaval in the international community after the Cold War, an overhaul of Korea's foreign policy strategy became inevitable. Having demonstrated its enhanced capabilities by successfully hosting the 10th Asian Games in 1986 and the 24th Summer Olympics in 1988 in Seoul had a lasting impact on how the world viewed Korea. Subsequently, the idea for an international exchange organization was born that would serve as a single point of cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Vegetable
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may be used to involve these crop leaves in a diet. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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