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Sungnyung
''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.Nurungji at Encyclopedia of Korean Culture History Records of ''sungnyung'' can be found in the late era documents of ''Imwon Gyeongjeji'' (임원경제지). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch ove ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolsot
A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of ''bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or '' gulbap'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. On the bottom of a ''dolsot'', there forms a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap, or made into ''sungnyung'' (숭늉, infusion) in the case of unseasoned rice dishes. In the former case ''dolsot'' can be brushed with sesame oil beforehand to facilitate scraping. To make ''sungnyung'', the unscorched part of rice is scooped and transferred into another serving bowl right after served, and hot water or tea (usually mild grain teas such as barley tea or corn tea) is poured into the ''dols ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolsot
A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of ''bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or '' gulbap'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. On the bottom of a ''dolsot'', there forms a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap, or made into ''sungnyung'' (숭늉, infusion) in the case of unseasoned rice dishes. In the former case ''dolsot'' can be brushed with sesame oil beforehand to facilitate scraping. To make ''sungnyung'', the unscorched part of rice is scooped and transferred into another serving bowl right after served, and hot water or tea (usually mild grain teas such as barley tea or corn tea) is poured into the ''dols ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' (), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Food
Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. Some traditional foods have geographical indications and traditional specialties in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialties guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. This article also includes information about traditional beverages. Difference between traditional and typical Although it is common for them ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bori-cha
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, Korea and Taiwan. It has a toasty, bitter flavor. In Korea, the tea is consumed either hot or cold, often taking the place of drinking water in many homes and restaurants. In Japan, it is usually served cold and is a popular summertime refreshment. The tea is also widely available in tea bags or bottled in Korea and Japan. Etymology In China, barley tea is called ''dàmài-chá'' (; ) or ''mài-chá'' (; ), in which ''dàmài'' (; ) or ''mài'' (; ) means "barley" and ''chá'' () means "tea". In Japan, barley tea is called ''mugi-cha'' (), which shares the same Chinese characters as Chinese ''mài-chá'' (; ), or ''mugi-yu'' (; ), in which ''yu'' (; ) also means "hot water". In Korea, barley tea is called ''bori-cha'' (), in which the native Korean ''bori'' () means "barley" and Sino-Korean ''cha'' (; ) shares the same Chinese character meani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikhye
''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese ''jiuniang'' and Japanese ''amazake''. It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. Preparations ''Sikhye'' is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles. One of the largest South Korean producers of ''sikhye'' is the Vilac company of Busan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Grain Beverage
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot water. The product is often marketed as a caffeine-free alternative to coffee and tea, or in other cases where those drinks are scarce or expensive. Several well-known cereal coffee brands are Nestlé Caro, Postum, and Inka. Other brands can be found at health food stores and at some grocery stores. Some common ingredients include toasted barley, malted barley, rye, chicory, molasses, and beet root. Use Asia Cereal coffee is popular in East Asian cuisines—Korea,Alex Jung"20 delicious Korean drinks" CNN.com, October 13, 2011. Japan, and China each having one or more versions (usually roasted grains simply steeped in hot water). * Barley tea (''bori-cha'', ''dàmài-chá'', ''mugi-cha'') * Rice tea ** Brown rice tea (''hyeonmi-cha'', ''n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oksusu-cha
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffeine-free infusion is a popular hot drink in winter. Along with ''bori-cha'' (barley tea), ''oksusu-cha'' is one of the free grain teas served in many restaurants in place of water. In Gangwon Province, the tea is called ''gangnaengi-cha'' ()—''gangnaengi'' is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households. Preparation Traditionally, corn kernels are dried and roasted to prepare ''oksusu-cha''. The roasted corn kernels are then boiled in water until the tea turns yellow. The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired. Roasted corn kernels are available at groceries, traditional ma ... [...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] |
Hyeonmi-cha
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparation This tea is prepared by infusing roasted brown rice in boiling water. Brown japonica rice is typically used in Korea. The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around of roasted brown rice is added to of boiling water and simmered for a short time, around five to ten minutes. Rice grains may be strained before serving. The beverage may range from pale yellow to light golden brown in color. Pre-roasted rice used to make ''hyenomi-cha'' is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas. File:Roasted brown rice.jpg, Roasted brown rice File:Hyeonmichaboiling.jpg, A pot of boiling brown rice tea Similar drinks and blends ''Hyeonmi-cha'' c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genmaicha
is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called (lit. genmaicha with adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
