Korean radishMu (Korean: 무) 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 (조선무, 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.
Soybean sproutVietnamese nameVietnamesegiá đậu nànhKorean nameHangul콩나물Literal meaningbeannamulJapanese nameKanji豆萌やしKanaまめもやしMalay nameMalaytauge kasarIndonesian nameIndonesiankecambah kacang kedelaiSoybean sprout is a culinary vegetable grown by sproutingsoybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries.
Allium fistulosumAllium fistulosum, the Welsh onion, also commonly called Japanese bunching onion, stone-leek, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. A. fistulosum forms perennial evergreen clumps of tubular leaves up to 0.6 metres (2 feet) tall, topped by white umbels. It is commonly used it Asian cuisine.
Mung bean sproutChinese name (Mandarin)Traditional Chinese綠豆芽Simplified Chinese绿豆芽Literal meaningGreen beansproutChinese name (Cantonese)Chinese芽菜Chinese name (Hokkien)Chinese豆菜Vietnamese nameVietnamesegiá đỗ,giá đỗ xanhThai nameThaiถั่วงอกRTGSthua ngokKorean nameHangul숙주나물Literal meaningSukjunamulJapanese nameKanji萌やしKanaもやしMalay nameMalaytauge,tauge halusIndonesian nameIndonesiankecambah, tauge, kecambah kacang hijau,taoge, togeFilipino nameTagalogtogeKhmer nameKhmerសណ្ដែកបណ្ដុះ sândêkbândŏhMung bean sprouts are a culinary vegetable grown by sprouting mung beans.Tendon as foodThe tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying.
Korean languageKorean is a Koreanic language native to Korea, which makes up the majority of the language's 81 million speakers. It is the official language of both North Korea and South Korea. In the south, the language is known as Hangugeo (South Korean: 한국어), and in the north, it is known as Chosŏnŏ (North Korean: 조선어). Since the turn of the 21st century, Korean popular culture has spread around the world through globalization and cultural exports.
DaeboreumDaeboreum (Korean: 대보름; lit.'Great Full Moon') is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar. This holiday is accompanied by many traditions. OriginsThe record about the origin of Daeboreum is recorded in the book Samguk yusa, where it says that a crow led the 21st King of Silla, Soji to shoot the geomungo (a Korean instrument) case, which was actually where a monk and the royal concubine were committing adultery.Korean calendarThroughout its many years of history, various calendar systems have been used in Korea. Many of them were adopted from the Chinese calendar system, with modifications occasionally made to accommodate Korea's geographic location and seasonal patterns. The solar Gregorian calendar was adopted in 1896, by Gojong of Korea.
Ogok-bapOgok-bap (Korean: 오곡밥) or five-grain rice is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of Daeboreum, the first full moon of the year in the Korean lunar calendar. In the past, the custom of eating ogokbap with boreum-namul (vegetables) and bureom (nuts) on this day helped people replenish nutrients that have been lost during the winter months, when food was scarce.
Doellingeria scabraDoellingeria scabra is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan.
Nokdu-mukNokdu-muk (Korean: 녹두묵; lit. 'mung bean jelly') is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (청포묵; 淸泡묵), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the nokdu-muk is called hwangpo-muk, which literally means "yellow froth jelly."*As an Amazon Associate I earn from qualifying purchases.