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Surasang
Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in ''bangjja'' ( bronzeware). History Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems. Reflecting the regionalism of the kingdoms ... [...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] |
Bangjja
''Bangjja'' (), also called ''yugi'' (), is a Korean type of hand-forged bronzeware. A complete set of ''bangjja'' includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or ''bangjja'' from other bronzeware is the alloy ratio between copper and tin. The ''bangjja'' contains much more tin than other bronzewares (Cu:Sn = 78:22 as volume) while the normal ratio of tin to copper is 1/9. Due to this compositional difference, ''bangjja'' (unlike other kinds of bronzeware) can be sterilized. For this reason, it has historically been used as tableware for the royal families of Korea. ''Bangjja'' is used for the traditional presentation of Korean royal court cuisine (''surasang''). In 1983, the government of South Korea officially designated ''bangjjaa'' as an Important Intangible Cultural Property. History ''Bangjja'' brassware reflects its deep historical value as well as traditional fashion of Korea. The history of ''bangjja'' originates from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjigae
''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ''saeujeot'' (salted seafood).Jjigae at ''Jjigae'' is usually served in a communal dish, boiling hot. A Korean meal almost always includes either a ''jjigae'' or a ''''. During the dynasty, it was known as ''jochi'', and two v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
朝鮮
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and replaced by the Korean Empire in October 1897. The kingdom was founded following the aftermath of the overthrow of Goryeo in what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul. The kingdom's northernmost borders were expanded to the natural boundaries at the rivers of Amrok and Tuman through the subjugation of the Jurchens. During its 500-year duration, Joseon encouraged the entrenchment of Confucian ideals and doctrines in Korean society. Neo-Confucianism was installed as the new state's ideology. Buddhism was accordingly discouraged, and occasionally the practitioners faced persecutions. Joseon consolidated its effective rule over the territory of current Korea and saw the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Han Bok-ryeo
Han Bok-ryeo (韓福麗; born May 13, 1947) is a researcher of Korean royal court cuisine. She was born in 1947, the oldest daughter of Hwang Hye-seong, also a researcher of Korean royal court cuisine. She studied for her master's of Horticulture at The University of Seoul and Food Engineering at Korea University, and she got her doctorate in Food and Nutrition at Myongji University. She follows after her mother who made an effort to systematize Korean royal court cuisine, so she contributes to its reproduction and modernization. For her success in these efforts, she won the official commendation of the Minister of Culture. She was engaged in developing menus and providing support at the Inter-Korean summit in 2000; she also was the consultant for the dishes served in Korean soap opera ''Dae Jang Geum''. She is now the director of the Institute of Korean Royal Cuisine and is running two Korean restaurants named 'Jihwaja' (지화자), and 'Gungyeon' (궁연). She was registered a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intangible Cultural Property (South Korea)
The Intangible Cultural Heritage (, ''Muhyeong Munhwajae'') are aspects of intangible culture that the government of South Korea has officially designated for preservation in accordance with the 1962 Cultural Property Protection Law. They are proclaimed and maintained by South Korea's Cultural Heritage Administration. Practices of particular importance can be designated as Important Intangible Cultural Properties (, ''Jungyo Muhyeong Munhwajae''). The first practice so designated was '' Jongmyo jeryeak'', the ancient music and dance performed at the Jongmyo Royal Ancestral Shrine in Seoul; it was proclaimed on December 7, 1964. The most recent, announced on November 16, 2006, was Important Intangible Cultural Property 119, '' geumbakjang'' ( gold leaf decoration), practiced in Seongnam, Gyeonggi-do. A similarly named yet distinct designation, "Intangible Cultural Properties," also exists, with 33 items having been proclaimed. These are proclaimed by provinces or cities rathe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sura Sanggung
was an official title of the senior 5th rank (; ), the highest attainable for ''gungnyeo'', a lady-in-waiting during the Joseon Dynasty of Korea. Female officers with the title were assigned to govern the inner affairs of the palace. When a regular ''nain'' served for more than 15 years, she would be awarded with an ornamental hairpin for a . Therefore, a newly appointed was usually 35–45 years old. A court lady at the rank of was treated well enough to live in her own house with servants. The title first appears in Goryeosa ('History of Goryeo'), a compiled book about the Goryeo period. In the chapter of the book titled (), regarding all official titles, there were posts named (, managing the palace), (, managing bedding), ( managing food), and another (, managing sewing) during the reign of King Hyeonjong. The book also has another record that Lady Han was appointed as in March 1031, the 22nd year of the king's reign. These records prove that the system had existe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Condiments
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950–1953 war between North Korea and South Korea *Names of Korea, various country names used in international contexts *History of Korea The Lower Paleolithic era in the Korean Peninsula and Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earlies ..., the history of Kor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeongol
''Jeongol'' (전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''jjigae'', with the main difference being that ''jjigae'' are generally made with only a single main ingredient, and named after that ingredient (such as ''kimchi jjigae'' or ''sundubu jjigae''), while ''jeongol'' usually contain a variety of main ingredients.Jeongol at Encyclopedia of Korean Culture An additional difference is that ''jeongol'' (like '''') was originally a dish for upper-class Koreans and members of the |
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] |
