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Tteok-bokki
(), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteokbokki'' in dishes. It can be seasoned with either spicy ''gochujang'' (chili paste) or non-spicy ''ganjang'' (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called ''gungjung-tteokbokki'' (royal court ''tteokbokki''). Today, variations also include curry-''tteokbokki'', cream sauce-''tteokbokki'', ''jajang-tteokbokki'', seafood-''tteokbokki'', rose-tteokbokki, ''galbi-tteokbokki'' and so on. ''Tteokbokki'' is commonly purchased and eaten at ''bunsikjip'' (snack bars) as well as ''pojangmacha'' (street stalls). There are also dedicated restaurants for ''tteokbokki'', where it is referred to as ''jeukseok tteokbokki'' (impromptu ''tteokbokki''). It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Varieties There are dry ''bokkeum'' varieties and wet (or moist) ''bokkeum'' varieties. Dry * ''bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken gizzards * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''japchae'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried anchovies * ''ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid Wet * ''dak-galbi'' () – stir-fried chicken * ''jeyuk-bokkeum'' () – stir-fried pork * ''nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried matsutake * ''tteok-bokki'' () – stir-fried rice cakes * ''kimchi-bokkeum'' () – stir-fried Kimchi *soseji yachae bokk-eum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Bean Sauce
Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and ''jajangmyeon'' are two popular dishes that feature the sauce. Etymology The Chinese word ''tiánmiànjiàng'' () consists of characters meaning "sweet" (), "flour" (), and "sauce" (). It is also called ''tiánjiàng'' (), which means "sweet sauce". The origin of the Korean word ''chunjang'' () is unknown. One theory is that it derived from the word ''cheomjang'' (), which is the Korean reading of the Chinese characters . Preparation Although terms such as "sweet bean sauce" and "sweet bean paste" are used to describe the sauce, it is primarily made from fermented wheat flour. A mixture of approximately 19 portions of wheat flour to one portion of soybean is used. Th ... [...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] |
Bunsik
''Bunsik'' () is a generic term used to refer to inexpensive Korean dishes available at ''bunsikjeom'' (분식점) or ''bunsikjip'' (분식집) snack restaurants. Since the term ''bunsik'' literally means "food made from flour," foods such as ''ramyeon'' (Korean: 라면) (noodle soup) and bread can be considered ''bunsik''. However, the modern definition of the term also includes other dishes served at bunsik restaurants that can be had in large portions at low prices, such as ''gimbap'', ''tteokbokki'', ''ramyeon'', ''rabokki'' (''tteokbokki'' with ''ramyeon''), ''sundae'', ''eomuk'', ''twigim'', and others. There is a representative Korean ''bunsikjip'' called "Gimbap-Cheonguk" (English: Gimbap Heaven) In Korea, there are many general snack bars selling everything from simple food to a full meal menu. History During the 1960s, rice was scarce in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Food Foundation
The Korean Food Promotion Institution ( ko, 한식진흥원) or previously Korean Food Foundation (한식재단) is a nonprofit organization established in March 2010 to enhance the overall well-being of Korean people and the economic status of South Korea by promoting Korean cuisine globally. It aspires to improve competitiveness within the Korean food industries locally and overseas. The organization was established as a public domain with the support of the Ministry of Agriculture, Food and Rural Affairs. The organization has put in efforts to draw publicity and globalize its brand; it has partnerships with several countries to promote Korean cuisine. History In 2009 the Korean Food Foundation Establishment Preparation Committee and Korean Food Globalization Task Force were established. The Korean Food Foundation was established in 2010, with Jeong Wun-cheon selected as its first president. In 2011 Yang Il-sun became the next president and a website with the aim of marketin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoon (Korean Surname)
Yun (윤) is a common family name in Korea, which means "governor". The name is sometimes also transliterated as Yoon, Yune, Yiun, or Youn. According to the 2000 census, 948,600 people had the surname in South Korea. It derives from the Chinese character 尹 also used for the Chinese surname Yǐn and Doãn in Vietnam. Clans and history Papyeong clan The Papyeong (파평, 坡平) Yun clan, which has its seat in Papyeong-myeon, Paju City, is the most well-known and largest Yun clan. The 2000 South Korean census found 221,433 households claiming membership in the Papyeong clan, with a total population of 713,947. The clan's founding ancestor is General Yun Sin-dal, who assisted Wang Geon (later King Taejo) in founding the Goryeo Dynasty. Yoon Gwan was a renowned general in the Goryeo Dynasty. He helped form the Byeolmuban forces to fight and defeat the Jurchen tribes in 1107. In 2002, a mummified woman with an unborn fetus was discovered in the tomb of Yun Jeong-jeong, a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible, but are too small to be of notable value as a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, followed b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umbilicaria Esculenta
''Umbilicaria esculenta'' is a lichen of the genus ''Umbilicaria'' that grows on rocks, also known as rock tripe. It can be found in East Asia including in China, Japan, and Korea. It is edible when properly prepared and has been used as a food source and medicine. It is called ''iwatake'' (kanji: 岩茸 or 石茸) in Japanese and ''seogi'' (hangul: 석이; hanja: 石耳; literally "stone ear" or "rock ear") or ''seogi beoseot'' (hangul: 석이버섯; literally "stone ear mushroom") in Korean. The species name is based on the earlier basionym '' Gyrophora esculenta''. ''In vitro'' antiviral activity Polysaccharides from the lichen have been shown to inhibit replication of the HIV virus in laboratory tests. Gallery File:Hiroshige II - Kishu kumano iwatake tori - Shokoku meisho hyakkei.jpg, ''Iwatake'' gathering at Kumano in Kishū, by Hiroshige II File:Korean pan fried mushrooms.jpg, Korean pan-fried Pan frying or pan-frying is a form of frying food characterized by the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Soy Sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than other Korean ''Soy sauce, ganjang'' varieties, soup soy sauce is used mainly in ''guk'' (soup) and ''namul'' (a seasoned vegetable dish) in modern Korean cuisine. Names Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as "soup soy sauce", which is a direct translation of ''guk-ganjang'' (). The name "soup soy sauce" is used because it is used mainly for soup (''guk'') in modern Korean cuisine. Also, it is the name used by many popular soy sauce brands such as Sempio, Daesang's Chung Jung One, and CJ CheilJedang, CJ Cheil Jedang's Beksul. Other names for the sauce include: * ''Hansik ganjang'' () – "Korean-style soy sauce" is a name used by the South Korea, Korean Ministry of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirloin Steak
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. Etymology The word ''sirloin'' derives from the Middle English ''surloine'', itself derived ... [...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 |
Japchae
''Japchae'' () is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially '' dol'', the first birthday, and '' hwangap'', the sixtieth), and holidays. It is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: ''japchae'' can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after. ''Japchae'' is commonly served as a ''banchan'' (side dish), though it may also be eaten as a main dish. It is sometimes served o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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