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Ugeoji
In Korean cuisine, ''ugeoji'' () is outer leaves or stems of cabbage, radish, and other greens, which are removed while trimming the vegetables. ''Ugeoji'' is often used in soups and stews, including ''haejang-guk'' (hangover soup). Gallery File:Ugeoji 1.jpg, Seasoned boiled ''ugeoji'' File:Ugeojiguk (outer leaves soup).jpg, ''Ugeoji-guk'' (''ugeoji'' soup) File:Ugeoji-ureong-doenjang-guk.jpg, ''Ugeoji- ureong-doenjang-guk'' (soybean paste soup with ''ugeoji'' and river snails) See also * ''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'' i ...'' – dried radish greens References Food ingredients Korean cuisine {{vegetable-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang-guk
''Doenjang-guk'' () or soybean paste soup is a ''guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew). It is similar to the Japanese miso soup. It is sometimes mild, sometimes strong, and accompanied with rice most of the time. Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. This soup is perhaps the cheapest meal in Korea. History On the Joseon period, the royals had five meals (called sura), and in three of those they had doenjang-guk as a side dish (banchan 반찬), specifically in a small table on the right side of the main table, together with other various Korean traditional foods such as vegetables (chaeso 채소), meat (kogi 고기), egg, and sesame-seed oil (''chamgireum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guk (food)
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ''guk''. It is one of the most basic components in a Korean meal, along with ''bap'' (밥, rice), and ''banchan'' (반찬, side dishes). In Korean table setting, ''guk'' is served on the right side of ''bap'' (rice), and left side of ''sujeo'' (수저, a spoon and chopsticks). ''Guk'' is a native Korean word, while ''tang'' is a Sino-Korean word that originally meant "boiling water" or "soup". ''Tang'' has been used as an honorific term in place of ''guk'', when it denotes the same meaning as ''guk'' as in '' yeonpo-tang'' (연포탕, octopus soup), '' daegu-tang'' (대구탕, codfish soup), or ''jogae-tang'' (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker sou ... [...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] |
Haejang-guk
''Haejang-guk'' * (, 解酲-) or hangover soup refers to every kind of ''guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood (similar to black pudding) and another type, sundaeguk, includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients. History In the ''Nogeoldae'', a manual for learning spoken Chinese published in the late Goryeo dynasty (918-1392), the term ''seongjutang'' () appears. It means "soup to get sober" and is assumed to be the origin of ''haejangguk''. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of '' ''cheoncho'''' () in a broth. The composition is same as the basic recipe of a present-day ''haejangguk''. Although ''haejangguk'' is not ... [...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] |
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] |
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 Asian cuisine#East Asia, 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 vocabulary, Sino-Korean reading, , of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as ... [...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] |
Korean-English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic, French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language Dictionary ''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The .. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
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The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...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] |
10 Magazine (South Korean Magazine)
Founded in October 2008, ''10 Magazine'' is an English language, "events-led" monthly magazine published in Seoul, South Korea. The content focuses on the month's events (concerts, exhibitions, festivals, etc.) around the country and entertaining activities to experience while visiting or residing in Korea. Contents The first half of each issue is dedicated to a variety of entertainment opportunities in South Korea. Articles include Expat Expertise, In the Kitchen (chef profiles), 10 Questions (interviews), Korean Destinations, Asian Destinations (travel to nearby Asian countries), Korean History, Blog of the Month, Family & Community. Each month there are also in-depth cover stories, often focused on top 10 lists. Some topics have included the 10 most exclusive places in Korea, the 10 best burgers, wings and pizza, traditional Korean markets, expatriate owner-chefs, the best hiking locations, dating in Korea and more. The second half of each issue is devoted to their nationwid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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