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Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from cooked grains. ''Tteok'' is enjoyed 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 red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' (" good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various fe ... [...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 the broth/soup ('' guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk'' on New Year's Day because it is believed to grant the people good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat, '' gim'' (김),''Tteokguk'' at and sesame oil (참기름). History The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs '' |
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 and are particularly prevalent in Asia. 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, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...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 and are particularly prevalent in Asia. 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, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean New Year
Seollal () is a festival and national holiday commemorating the first day of the Chinese lunisolar calendar. It is one of the most important traditional holidays in both North and South Korea. The celebration usually lasts three days: the day before New Year, New Year itself, and the day after New Year. During this time, many Koreans visit family, perform ancestral rites, wear the (한복, 韓服), eat Korean food, including Korean cuisine, and play folk games. Additionally, children often receive money called ''Sebaetdon'' (New Year’s money) as a Seollal gift in a form of ''Bokjumeoni'' (복주머니, lucky bags) from their elders after performing a formal bow. Seollal generally occurs in January or February on the second new moon after the winter solstice, unless there is an intercalary eleventh or twelfth month in the lead-up to the New Year. In such a case, the New Year falls on the third new moon after the solstice. Names generally refers to (, also known as ( ... [...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 ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok' ...'' (rice cake) in ''jeolgu'' (mortar) with '' tteokme'' (mallet) See also * '' Usu'', Japanese equivalent of ''jeolgu'' References Korean words and phrases Food grinding tools Korean food preparation utensils {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artemisia Princeps
''Artemisia princeps'', also called Yomogi, Japanese mugwort, Korean wormwood, Korean mugwort or first wormwood in English, is an Asian plant species in the sunflower family, native to China, Japan and Korea. It is a perennial, very vigorous plant that grows to 1.2 meters. This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff-colored flowers from July to November which are hermaphroditic, and pollinated by wind. The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside. Distribution and habitat ''Artemisia princeps'' is native to China, Japan and Korea. It has been introduced into Belgium and the Netherlands. It grows in a variety of habitats including roadsides, slopes, valleys, and riverbanks. Uses Culinary Leaves and young seedlings can be eaten raw or cooked. They can also be used in salads and soups after removal of the bitterness. Japan In Japan the herb is used to flavor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuseok
''Chuseok'' (; , literally "autumn evening"), also known as ''Hangawi'' (Hangul: ; ; from archaic Korean for "the great middle (of autumn)"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunar calendar on the full moon. In North Korea, they only celebrate for the day of chuseok. Like many other harvest festivals around the world, it is held around the autumn equinox, i.e. at the very end of summer or in early autumn. It is the biggest traditional holiday in South Korea. As a celebration of the good harvest, Koreans visit their ancestral hometowns and share a feast of Korean traditional food such as '' songpyeon'' (), '' yakgwa'', fruits like Asian pear and '' hallabong'', and rice wines such as ''sindoju'' (). and ''dongdongju'' (). There are two major traditions related to Chuseok: '' Charye'' (, ancestor memorial services at home, also known as Jesa), and ''Seongmyo'' (, family visit to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East Asia, East, Southeast Asia, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an Annual plant, annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with Vigna mungo, black gram (''Vigna mungo'') for their similar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siru
''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...'' References Korean cuisine Korean food preparation utensils Cooking appliances Cooking vessels {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and dis ... [...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] |
Songpyeon
''Songpyeon'' (, 松䭏) is a traditional Korean food made of rice powder. It is a type of ''tteok'', small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. 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 name songpyeon comes from the use of pine needles—"song" means pine tree, thus, songpyeon translates to “pine cakes.” Culture Songpyeon is quintessential to Korean families' Chuseok celebrations. Traditionally, songpyeon was made by Korean families using freshly harvested rice and then offered to their ancestors on the morning of Chuseok as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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