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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] |
Soybean Sprout
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 w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimpinella Brachycarpa
''Spuriopimpinella brachycarpa'' (Nakai) Kitag. (known formerly as ''Pimpinella brachycarpa)'' (common names chamnamul and short-fruit pimpinella) is a species in the genus '' Spuriopimpinella'' (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Culinary use Like many other species belonging to the parsley family, chamnamul has aromatic leaves and is used as a culinary herb. Korea In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or balanced as a spring ''namul'' (seasoned herbal vegetable dish). In North Korea, ''chamnamul-kimchi'' is a popular dish, known as one of Kim Il-sung's favourite. Recently in South Korea, chamnamul is one of the ingredients that frequently feature in Korean-style western food recipes, such as chamnamul pasta or chamnamul pesto. File:Chamnamul pasta (Pimpinella brachycarpa).jpg, Chamnamul pasta File:Chamnamul m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamnamul
''Spuriopimpinella brachycarpa'' (Nakai) Kitag. (known formerly as ''Pimpinella brachycarpa)'' (common names chamnamul and short-fruit pimpinella) is a species in the genus '' Spuriopimpinella'' (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves. Culinary use Like many other species belonging to the parsley family, chamnamul has aromatic leaves and is used as a culinary herb. Korea In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or balanced as a spring ''namul'' (seasoned herbal vegetable dish). In North Korea, ''chamnamul-kimchi'' is a popular dish, known as one of Kim Il-sung's favourite. Recently in South Korea, chamnamul is one of the ingredients that frequently feature in Korean-style western food recipes, such as chamnamul pasta or chamnamul pesto. File:Chamnamul pasta (Pimpinella brachycarpa).jpg, Chamnamul pasta File:Chamnamul mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Radish
''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] |
Doellingeria Scabra
''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is actively cultivated in temperate regions of Korea for varying uses. Habitat and ecology ''Doellingeria scabra'' is found in woods and thickets, especially on hills and low mountains. Forest clearings and warm temperate areas suit it well. Moist soil and sunny conditions are ideal for this plant. It can be cultivated in lightly sandy, loamy, or clay soils with adequate drainage and cannot grow in the shade.''Aster scaber - Thunb'', PFAF Plant Database, Accessed May 5, 2014, http://www.pfaf.org/user/Plant.aspx?LatinName=Aster+scaber Description ''Doellingeria scabra'' grows up to 1.2 meters (4 ft) tall. Its stems stand erect. Its hermaphroditic flowers bloom between August and October. Its seeds ripen between September and November. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chwinamul
''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is actively cultivated in temperate regions of Korea for varying uses. Habitat and ecology ''Doellingeria scabra'' is found in woods and thickets, especially on hills and low mountains. Forest clearings and warm temperate areas suit it well. Moist soil and sunny conditions are ideal for this plant. It can be cultivated in lightly sandy, loamy, or clay soils with adequate drainage and cannot grow in the shade.''Aster scaber - Thunb'', PFAF Plant Database, Accessed May 5, 2014, http://www.pfaf.org/user/Plant.aspx?LatinName=Aster+scaber Description ''Doellingeria scabra'' grows up to 1.2 meters (4 ft) tall. Its stems stand erect. Its hermaphroditic flowers bloom between August and October. Its seeds ripen between September and November. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peucedanum Japonicum
''Peucedanum japonicum'', also known as coastal hog fennel, is a species of ''Peucedanum'', a genus rich in medicinal species belonging to the parsley family, ''Apiaceae''. Publication of binomial ''Peucedanum japonicum'' was described by Thunberg in 1784. Description ''Peucedanum japonicum'' has a stout umbellifer of 30–100 cm and is essentially glabrous. The stem is frequently flexuous. The leaf blade is broadly ovate-triangular. It size is 35 x 25 cm. It is thinly coriaceous, bearing 1-2 ternate(s). leaflets are ovate-orbicular, 3-parted, 7–9 cm broad and glaucous. Its central segments are obovate-cuneate, its lateral segments are oblique-ovate. Umbels are 4–10 cm across; bracts are either 2-3 or absent, ovate-lanceolate, 5-10 x circa 2mm, pubescent. It sports 15-30 rays of 1–5 cm, unequal and puberulous. It has 8-10 bracteoles, linear-lanceolate, equalling or longer than flowers. It hascirca 20-flowered umbellules. It has calyx teeth are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of ''bap'' (밥, cooked rice), ''guk'' or ''tang'' (soup), ''gochujang'' or ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calabash
Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil, container, or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh. Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds. The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers. The bottle gourd may have been carried from Asia to Africa, Europe, and the Americas in the course of human migration, or by seeds floating across the oceans inside the gourd. It has been proven to have been globally domesticated (an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zanthoxylum Piperitum
''Zanthoxylum piperitum'', also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō () in Japan and chopi () in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinese Szechuan peppers, which come from plants of the same genus. Names "Japanese pepper" ''Z. piperitum'' is called in Japan, but the corresponding cognate term in Korean, ''sancho'' () refers to a different species, or '' Z. schinifolium'' known as ''inuzanshō'' or "dog sansho" in Japan. In Korea, ''Z. piperitum'' is called ''chopi'' (), with the English common name given as "Korean pepper" by Korean sources. However, in several regional dialects, notably Gyeongsang dialect, it is also called ''sancho'' or ''jepi'' (). "Japanese prickly-ash" has been used as the standard American common name. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Tuberosum
''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Description ''Allium tuberosum'' is a rhizomatous, clump-forming perennial plant growing from a small, elongated bulb (about , across) that is tough and fibrous. Unlike either onion or garlic, it has strap-shaped leaves with triangular bases, about wide. It produces many white flowers in a round cluster (umbel) on stalks tall. It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas (USDA zone 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring. The flavor is more like garlic than chives. Taxonomy Originally described by Johan Peter Rottler, the species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bomdong
Bomdong () also known as spring cabbage is a hardy cabbage with tough, sweet leaves. The leaves of bomdong, unlike those of regular napa cabbages, fall to the sides, giving the plant a flat shape. This cabbage is primarily used in the making of Kimchi and salads. 70% of the bomdong grown in Korea comes from South Jeolla province, near Haenam and Jindo. Growth Bomdong is picked between January and March. During growth, they spread out like a flower. Culinary use In Korea, bomdong is made into ''geotjeori'' (fresh kimchi). File:Bomdong-geotjeori.jpg, ''Bomdong-geotjeori ''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), sprin ...'' (fresh bomdong kimchi) File:Mujeon and bomdong-jeon.jpg, ''Bomdong- jeon'' (pan-fried bomdong) and '' Mujeon'' (pan-fried radish) References Asian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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