|
Tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and 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 eaten 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 shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") and shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteokguk
Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). Eating ''tteokguk'' on New Year's Day is traditionally believed to grant good luck for the year and confer one ''East Asian age reckoning#Korea, sal'' (a year of age). It is usually garnished with thin julienned cooked Egg (food), eggs, marinated meat, ''gim (Korean food), gim'' (),''Tteokguk'' at Doosan Encyclopedia and sesame oil (). History The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs ''Dongguksesigi'' () as being made with beef or pheasant used as the main ingredient for the broth, and pepper added as seasoning.[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Songpyeon
''Songpyeon'' () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of ''tteok'', small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period. Description Songpyeons are half-moon shaped rice cakes that typically contain sweet or semi-sweet fillings, such as soybeans, cowpeas, chestnuts, jujubes, dates, red beans, sesame seeds, or honey. They are steamed over a layer of pine needles, which gives them a distinctive taste and the fragrant smell of fresh pine trees. The colors typically include white (흰 송편, ''hwinsongpyeon''), green (숙 송� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean New Year
() is a Korean traditional festival and national holiday commemorating the first day of the Korean calendar, Korean lunisolar calendar. It is one of the most important traditional holidays for Koreans, ethnic Koreans, being celebrated in both North Korea and South Korea as well as Korean diaspora all around the world. Seol, written as "" in Middle Korean in Hangul, means "year of age" since it is also the date when Koreans grow a year older, though in South Korea this has changed as of 2023. The modern Korean word for "age" – sal is derived from the same origin as seol. Nal () means day in Korean, derived from Old Korean . The Hanja term won-il () is used, when referring to the date of the lunar new year of the Korean calendar itself. The Korean lunisolar calendar, like most other East Asian calendars such as those of Japanese calendar, Japan, Mongolian calendar, Mongolia, Vietnamese calendar, Vietnam, among others, are all derived from historical variants of Chinese calend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeolgu
''Jeolgu'' () and ''gongi'' () are a type of traditional Korean mortar and pestle set, used for pounding grains or '' tteok'' (rice cake). They can be made with timber, stone, or iron. ''Jeolgu'' is a bowl-shaped vessel in which grains or ''tteok'' can be pounded, and ''gongi'' refers to either a pestle for a mortar or a stamper for a stamp mill. Gallery 600ricesmash.jpg, Pounding '' tteok'' (rice cake) in ''jeolgu'' (mortar) with '' tteokme'' (mallet) 절구 (Jeolgu) 01.jpg See also * '' Usu'', Japanese equivalent of ''jeolgu'' * Tteok * '' Maetdol'' References Korean words and phrases Food grinding tools Korean food preparation utensils {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Korean Words And Phrases
{{see, wikt:Korean language Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... Words and phrases by language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (UK ; US or ), sometimes jujuba, scientific name ''Ziziphus jujuba'', and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. It is often confused with the closely related Indian jujube, '' Z.mauritiana''. The Chinese jujube enjoys a diverse range of climates from temperate to tropical, whereas the Indian jujube is restricted to warmer subtropical and tropical climates. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winnowing Basket
A winnowing basket or fan is a tool for winnowing grain from chaff while removing dirt and dust too. They have been used traditionally in a number of civilizations for centuries, and are still in use today in some countries. Use Unprocessed grain, mixed with impurities like dirt or inedible husks, is placed on the basket. The basket is then lifted and shaken, which separates out lighter particles (usually inedible husks) from heavier particles (the grain). The process can benefit from mild wind, which can carry away lighter particles. By region Ancient Greece The () appears in the ''Iliad'' (5.4999). India These have been used in India from centuries and still see widespread contemporary use. They are known as ''soup'' in Hindi and ''dala'' in Bangla. In West Bengal, Odisha, Assam, and Bihar the tool is also used to welcome the groom during marriage ceremonies. Japan They are known as or . Korea These are known as () in Korea, and were used throughout the region f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siru (rice Cake Steamer)
''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes), most notably ''siru-tteok''. The ''siru'' is an earthenware steaming vessel that dates back to the late bronze age of the Korean northern peninsula and the use of the utensil spread to the entire peninsula by the time of the Three Kingdoms in which the popularity of ''siru-tteok'' grew. The ''siru'' is also used during shamanic rituals and is even offered on the tables for ''daegamsin'' (대감신; 大監神, state official God). The ''siru'' is not an everyday utensil but is one for preparing and serving the sacrificial dishes during rituals. A ''siru'' consists of a handle, a body, and a bottom with holes, so that when placed above a fire, steam can easily reach the contents inside. The size of the bottom and the diameter of the ''siru'' is generally the same, and the size of the ''siru'' each have significance: large ''siru'' are for worshipping ''seongju'' (), the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
