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Korean Culture
The traditional culture of Korea is the shared cultural and historical heritage of Korea before the division of Korea in 1945. Since the mid-20th century, Korea has been split between the North Korean and South Korean sovereign state, states, resulting in a number of cultural differences that can be observed even today. Before the Joseon period, the practice of Korean shamanism was deeply rooted in Korean culture. Clothing The traditional dress known as ''hanbok'' (; alternatively ''joseonot;'' in North Korea) has been worn since ancient times. The ''hanbok'' consists of a shirt (''jeogori'') and a skirt (''chima''). According to social status, Koreans used to dress differently, making clothing an important mark of social rank. Costumes were worn by the ruling class and the royal family. These upper classes also used jewellery, jewelry to distance themselves from the ordinary people. A traditional item of jewellery for women was a pendant in the shape of certain elem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Architecture Roof Detail 2
Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia **North Korea **South Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950-present war between North Korea and South Korea; ceasefire since 1953 *Names of Korea, various country names used in international contexts *History of Korea, the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or '' edamame'' (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus '' Phaseolus'' was known in Europe. With the Columbian exchange of domestic plants between Europe and the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Scorodoprasum
The sand leek (''Allium scorodoprasum''), also known as rocambole and Korean pickled-peel garlic, is a Eurasian species of Allium, wild onion with a native range extending across much of Europe, Middle East, and Korea. The species should not be confused with rocambole garlic, which is ''Allium sativum, A. sativum'' var. ''ophioscorodon''. Description The sand leek is a perennial plant with an egg-shaped bulb. The plant produces two to five unstalked leaves, the bases of which are sheath-like. Each leaf blade is linear, wide, flat with a slight keel, an entire margin and parallel veins. The edges of the leaf and the central vein are rough to the touch. The flowering stem is cylindrical, growing to a height of and the upper half is leafless. The whole plant has an onion-like aroma. The inflorescence is a globular cluster surrounded by membranous bracts in bud which wither when the flowers open. Each individual flower is stalked and has a purple perianth long. There are six ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, 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 () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Temple Cuisine
Korean temple cuisine () refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), ''chalbap'' (찰밥, a bowl of cooked glutinous rice) '' yakgwa'' (약과, a fried dessert) and '' yumilgwa'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of '' hangwa'', Korean traditional confectionery. During the Goryeo period, '' sangchu ssam'' (wraps made with lettuce), '' yaksik'', and ''yakgwa'' were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples. On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids called '' sanggung'', who were assigned to ''Suragan'' (; the name of the royal kitchen), where ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin
Vitamins are Organic compound, organic molecules (or a set of closely related molecules called vitamer, vitamers) that are essential to an organism in small quantities for proper metabolism, metabolic function. Nutrient#Essential nutrients, Essential nutrients cannot be biosynthesis, synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the Diet (nutrition), diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. The term ''vitamin'' does not include the three other groups of essential nutrients: mineral (nutrient), minerals, essential fatty acids, and essential amino acids. Major health organizations list thirteen vitamins: * Vitamin A (all-' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing Enzyme, enzymes from working and micro-organisms from multiplying. Pickling can preserve Decomposition, perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
