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Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...
For other uses, see Bread (disambiguation). ...
Percentages are relative to US recommendations for adults. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ...
For other uses, see Sauce (disambiguation). ...
For other uses, see Soup (disambiguation). ...
Not to be confused with Desert. ...
Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ...
For other uses, see Spice (disambiguation). ...
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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Other cuisines... | | Preparation techniques and cooking items | Techniques - Utensils
Weights and measures | | See also: | Kitchens - Meals
Wikibooks: Cookbook | Korean cuisine is based on the traditional foods and preparation techniques of Korea. From the complex Korean royal court cuisine to regional specialties and modern fusion cuisine, their ingredients and preparation are richly varied. Many dishes are becoming internationally popular. The foods described in this article are very different from Korean royal court cuisine, which is, to this day, widely enjoyed by the Korean masses. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ...
See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish...
Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ...
South Asian cuisine includes the cuisines of the South Asia. ...
Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ...
The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...
North American cuisine is a term used for foods native to or popular in countries of North America. ...
Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...
Cooking is the act of preparing food. ...
This is a list of food preparation utensils, also known as kitchenware. ...
In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ...
A kitchen is a room used for food preparation and sometimes entertainment. ...
For the coarsely ground flour, see flour. ...
This article is about the Korean peninsula and civilization. ...
Korean royal court cuisine or Surasang is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ...
Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ...
Korean royal court cuisine or Surasang is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ...
Korean cuisine is largely based on rice, noodles, vegetables and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan. RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ...
For other uses, see Noodle (disambiguation). ...
A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...
This article is about the food. ...
Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ...
For other uses, see Soup (disambiguation). ...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ...
Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korea is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece). Chinese Sesame Oil White sesame seeds Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ...
Doenjang is a traditional Korean fermented soybean paste. ...
Binomial name (L.) Merr. ...
Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...
Edible salt is mostly sodium chloride (NaCl). ...
Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
For other uses, see Ginger (disambiguation). ...
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ...
Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
Korean cuisine varies seasonally. During winter, traditional food usually relies on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in outdoor courtyards. Preparation of Korean food is generally very labor-intensive.
Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, takes hours to days to prepare. It must harmonize contrasting characteristics such as warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware or bangjjaa. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients. Territory of Joseon after Jurchen conquest of King Sejong Capital Hanseong Language(s) Korean Religion Neo-Confucianism Government Monarchy Wang - 1392 - 1398 Taejo (first) - 1863 - 1897 Gojong (last)1 Yeong-uijeong - 1431 - 1449 Hwang Hui - 1466 - 1472 Han Myeonghoe - 1592 - 1598 Ryu Seongryong - 1894 Kim Hongjip History - Coup of 1388...
Bangjja(방짜 or ìœ ê¸°) is a hand-forged bronzeware of Korean. ...
Some of these traditional royal cuisines, which can cost as much as ₩240,000 (~US$265) per person excluding drinks, include service by exclusive waiters. Restaurants that serve traditional royal cuisine can be found in select locations within the city of Seoul. Imperial cuisine has received a recent boost in popularity due to Dae Jang Geum, a widespread, popular Korean television drama about a humble girl becoming the royal head chef during the Joseon period. There is also a Korean tea ceremony. ISO 4217 Code KRW User(s) Republic of Korea Inflation 2. ...
Short name Statistics Location map Map of location of Seoul. ...
Dae Jang Geum, sometimes known as The Great Jang Geum, or Jewel In The Palace, is a 2003 TV series produced by South Korean TV channel MBC. Based loosely on the historical figure depicted in the Annals of Joseon Dynasty, the show focuses on Jang-geum (played by Lee Young...
Territory of Joseon after Jurchen conquest of King Sejong Capital Hanseong Language(s) Korean Religion Neo-Confucianism Government Monarchy Wang - 1392 - 1398 Taejo (first) - 1863 - 1897 Gojong (last)1 Yeong-uijeong - 1431 - 1449 Hwang Hui - 1466 - 1472 Han Myeonghoe - 1592 - 1598 Ryu Seongryong - 1894 Kim Hongjip History - Coup of 1388...
A typical setting for a Korean tea ceremony disregarding a contemporary tiled rather than paper covered floor The Korean tea ceremony is a unique form of tea ceremony practiced in Korea for more than a thousand years. ...
Korean table settings Koreans traditionally ate (and many still do eat) seated on cushions at low tables with their legs crossed in a modified lotus position. Some traditional restaurants provide floorchairs with backs. Kodo Sawaki in lotus position practices meditation in Zen The first pictorial representation of the lotus position is seen in the ancient Indian depiction of Shiva as Pashupati, Lord of Beasts, in Harappa The lotus position (Sanskrit: Padmasanam -- lotus posture) is a cross-legged sitting posture which originated in representations...
Meals are eaten with a set of silver or stainless steel chopsticks called jeotgarak and a long-handled shallow spoon called sutgarak (similar to the Western spoon, unlike the Chinese soup spoon); the two are together known as sujeo (a contraction of sutgarak and jeotgarak), although sujeo can also mean a sutgarak. Unlike other chopstick cultures, Koreans have used spoons since at least the 5th century. Sujeo is the Korean word for the set of eating utensils commonly used in eating Korean cuisine or food. ...
Chopsticks is also the name of a simple piece of music for piano. ...
Unlike the Chinese and Japanese, Koreans consider picking up rice or soup bowls to be bad manners. All bowls and dishes should be left on the table and rice and soups should be eaten with the spoon. However, some leeway may be allowed in casual dining situations. Banchan are eaten with chopsticks. Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ...
A typical table setting consists of:
- rice for each person in a small silver or stainless steel bowl that is taller than its diameter with a cover placed directly in front of the diner
- hot soup for each person in a larger bowl that is wider than its height or sometimes jjigae or other liquid foods shared from a large pot in the center of the table.
- a set of silver (traditional) or stainless steel spoon for rice and soup, and chopsticks for banchan
- various small bowls of shared banchan side dishes
- Depending on the household, drinks may or may not be served while eating though usually water, tea (usually a grain tea such as barley tea, rather than fragrant tea because its taste doesn't match well with rice and the savory banchan) is served with the meal. Alcohol is the other main drink that typically accompanies a traditional Korean meal. After the meal, a sweet refresher like soojunggwa or shikye might be taken. Different drinks might be served depending on the time of year.
For other uses, see Spoon (disambiguation). ...
For other uses, see Chopsticks (disambiguation). ...
Traditional Korean table etiquette Although there is no prescribed order for eating the many banchan (side dishes), rice, soup, or any miscellaneous foods on the table, it is customary to dip into one's individual rice or soup bowl, while the others taste the banchan (side dishes). Essentially, the elders, superiors, and/or guests must be treated with respect and have the privilege of eating first. It is also common that the best dishes are reserved for the elders, superiors, and guests. Image File history File links Broom_icon. ...
Koreans do not pick up their rice or soup bowls from the table. Etiquette requires that the bowls stay on the table and that the sutgarak(spoon) and jeotggarak(chopsticks) are used to bring food to the mouth. Although picking up the bowls with one's hands is seen as uncouth, it may be socially acceptable in casual settings. Traditionally, the yangban class had the privilege of eating from lacquered tables as opposed to peasants who were relegated to meals in the field. The Yangban were a well educated scholarly class of male Confucian scholars who were part of the ruling elite within Korea prior to 1945 and the republics period of Korean history. ...
Bad manners include:
- blowing or picking one's nose at the table,
- not finishing all of one's food is very disrespectful
- declining when food or drink is offered by an elder
- picking up chopsticks or a spoon and eating before the oldest person at the table does,
- sticking the chopsticks or spoon straight up in the bowl, as it's reminiscent of incense burned during a funeral,
- stabbing foods with chopsticks and picking up food with hands (there are some finger foods, but picking up any prepared food from a shared banchan dish at a table is usually not a finger food),
- using a spoon and chopsticks at the same time (you will have both of them in one hand),
- using chopsticks or a spoon with a left hand (most elder citizens frown at left-handedness),
- making unnecessarily noisy sounds when chewing foods or clanking a bowl with a spoon or chopsticks,
- stirring rice or soup with a spoon or chopsticks,
- stirring shared side dishes to select what you want to eat,
- removing certain spices or ingredients from shared side dishes,
- being careless by coughing and sneezing at the same table,
- finishing eating much faster or slower than the others at the same table (forcing them to hurry or wait),
- using toothpicks with the mouth open and leaving them on the table,
- drinking while looking straight at an elder (This is very very rude. To avoid this, you must turn away a little to your side and tilt your head)
- accepting a drink from an elder or superior with both hands on the cup (Instead, the left hand is usually placed on the elbow of the right hand which holds the cup).
In informal situations, these rules are not important. During family dinners, however, they are usually enforced for the benefit of the children, so that they learn proper table manners and etiquette. The rules are enforced less frequently as children become older and have fully learned table manners relevant to Korea.
Speaking with food in one's mouth is acceptable, as long as one's mouth remains closed. Because one of the Korean equivalents of "Yeah" is "Mm", it is acceptable to answer someone's query with a closed mouth in a variety of ways. However, it is considered rude to reply with one's mouth open or with food showing. Chewing with one's mouth open in an overtly disgusting manner is also considered bad manners. It is considered perfectly acceptable to slurp one's soup. This is because the soups that Koreans serve are often served at boiling temperatures, and thus you must slurp in order to prevent yourself from being scalded. Koreans will comment that a guest is very quiet during dinner if he or she does not speak, and one will not keep pace in eating with the Koreans if one stops eating to speak.
Another rule to remember is that older people and higher ranked people (by profession or social status) often do not have to follow the rules, and that other people at the table do have to follow the rules; the point of these rules is to show due respect to those who are above you.
Though diners do not need to finish all the shared food that was provided, it is customary to finish one's individual portion of rice. Eating too quickly will imply that insufficient food was given. Therefore, it is rude to eat too quickly and finish long before the others at the table. It is also rude to leave excessive amounts of leftover food because it is seen as wasteful. This is especially important at someone else's home or when eating with elders, who may comment about the past, rice was too expensive to be eaten commonly. At restaurants, Koreans tend to have one person pay for the entire meal. Unlike in Western countries where people pay "Dutch" by dividing up the bill, one person offers to pay and others repay the person by paying for a meal in the future. Banchan dishes are intended to be finished at each meal, so they are presented in small portions and replenished as they are emptied. It is acceptable to ask for refills of any of the side dishes. Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ...
Korean foods and dishes Much of Korean cuisine consists of simple dishes. It is known for its strong and pungent flavors. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Image File history File linksMetadata Download high-resolution version (2016x1512, 1298 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Kimchi User:Wikipeditor User:Appleby/Images User:Skulligan User talk:Kirill Lokshin/Archive 2 Template talk...
Image File history File linksMetadata Download high-resolution version (2016x1512, 1298 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Kimchi User:Wikipeditor User:Appleby/Images User:Skulligan User talk:Kirill Lokshin/Archive 2 Template talk...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ...
Certain regions are especially associated with some dishes (for example, the city of Jeonju with Bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.e. "Suwon galbi"). Jeonju (Jeonju-si) is a city in and the capital of North Jeolla Province, South Korea. ...
Suwon (Suwon-si) is the provincial capital of Gyeonggi-do, South Korea. ...
Romanization of Korean words may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably. Korean romanization means using letters of the Latin alphabet to write Korean language, which in Korea is written using Hangul, and sometimes Hanja. ...
Main meat dishes At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thin slice of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasonings. Image File history File linksMetadata Download high-resolution version (2272x1704, 2271 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Galbi Metadata This file contains additional information, probably added from the digital camera or scanner used...
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Galbi or kalbi is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ...
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Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (2048 × 1536 pixel, file size: 640 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Bulgogi...
Bulgogi with Banchan Bulgogi is one of Koreas most popular beef dishes. ...
- Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat". Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi).
- Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ", and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).
- Jokbal (족발): pig's feet served with a red salted shrimp sauce.
- Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
- Hoe(Pronounced 'hweh') hö (회): raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.
- Sannakji (산낙지) or live octopus. Sannakji is served live and still moving on the plate.
- Makchang (막창): grilled pork large intestines prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.
- Gobchang (곱창): similar to makchang except prepared from the small intestines of pork (or ox).
Bulgogi with Banchan Bulgogi is one of Koreas most popular beef dishes. ...
For other uses, see Beef (disambiguation). ...
Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...
Chinese Sesame Oil White sesame seeds Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ...
Galbi or kalbi is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ...
A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ...
Jokbal is a Korean dish consisting of pigs feet cooked with soy sauce and spices. ...
Samgyeopsal is a popular Korean dish. ...
Galbi or kalbi is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ...
Hoae, also spelled Hwe (IPA: or ), is a Korean dish consisting of thinly sliced raw fish, and other raw seafood. ...
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ...
Binomial name Matsum. ...
Sannakji is the name of a South Korean dish which consists of live nakji — Octopus (Octopus) minor minor, a small octopus — that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. ...
Makchang is the name of a Korean dish that consists of grilled pork intestines, similar to chitterlings, but often grilled over coals. ...
Short name Statistics Location map Map of South Korea highlighting the city. ...
Gyeongsang (Gyeongsang-do) was one of the eight provinces of Korea during the Joseon Dynasty. ...
This article does not cite its references or sources. ...
Royal dishes -
- Gujeolpan (구절판): literally "nine-sectioned plate", this very elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served only at special occasions such as weddings, and is associated with royalty.
- Sinseollo (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. It is served in a large silver vessel with a hole in the center, where hot embers are placed to keep the dish hot throughout the meal.
Korean royal court cuisine or Surasang is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ...
It is a dish rather than the food, it is the nine divided sections in the dish which separates the different meats, and vegetables by color. ...
Sinseollo or yeolguja tang is an elaborate dish consisting of meatballs, jeonyueo (ì „ìœ ì–´), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. ...
Soups and stews - Doenjang jjigae (된장찌개): or soybean paste soup, is typically served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp and/or large anchovies. Usually, anchovies are used for preparing base stock, and are put out before adding main materials.
- Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste
- Gamjatang (감자탕, "potato stew"): a spicy soup with pork spine, vegetables (especially potatoes, 감자) and hot peppers. The vertebrae is usually separated. This is often a late night snack but is also served for a lunch or dinner.
- Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Legend has it that soon after World War II, the restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4 a.m.
- Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
- Jeongol (전골) : a traditional spicy Korean stew, consisting of various types of seafood and vegetables. It is generally served on a burner.
- Kimchi jjigae (김치찌개): A soup made with mainly Kimchi, pork, and tofu. It is a common lunch meal or compliment to a meat course. It is normally served in a stone pot, still boiling when it arrives at the table.
- Maeuntang (매운탕): a refreshing, hot & spicy fish soup.
- Samgyetang (삼계탕): a soup made with Cornish Game Hens that are stuffed with ginseng, a hedysarum, sweet rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
- Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Sliced Green onion and black pepper are condiments.
- Sundubu jjigae (순두부 찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it's still boiling.
- Budae jjigae (부대찌개, "army squad stew"): Soon after the Korean War, meat was scarce in Seoul. Some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy soup. This budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen noodles.
Image File history File links Size of this preview: 398 × 599 pixel Image in higher resolution (2000 × 3008 pixel, file size: 3. ...
Image File history File links Size of this preview: 398 × 599 pixel Image in higher resolution (2000 × 3008 pixel, file size: 3. ...
This page meets Wikipedias criteria for speedy deletion. ...
Doenjang is a traditional Korean fermented soybean paste. ...
Cheonggukjang is a fermented soybean paste used in Korean cuisine. ...
Gamjatang or pork bone soup is a spicy soup with pork spine, vegetables (especially potatoes), green onions, hot peppers and ground wild sesame seeds. ...
Haejangguk is one of the favorite soups for hangover cure in Korea. ...
Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ...
Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000...
Image File history File links No higher resolution available. ...
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This article needs to be wikified. ...
Kimchi jjigae is a spicy stew-like dish served boiling hot in the clay pot in which it is cooked and is widely available in Korea. ...
Mae-un Tang is a hot spicy fish soup boiled with gochujang (Korean chili pepper paste), kochukaru (chili powder) and various vegetables. ...
This article needs to be wikified. ...
Not to be confused with ginger. ...
Binomial name (L.) H. Karst. ...
Seollongtang (hangul: 설ë 탕; hanja: 雪濃湯) is a Korean soup made from ox or beef bones and meat, salt, and other seasonings. ...
This page meets Wikipedias criteria for speedy deletion. ...
Budae jjigae is ajjigae, a thick Korean soup similar to a Western stew. ...
Combatants United Nations: Republic of Korea, Australia, Belgium, Luxembourg, Canada, Colombia, Ethiopia, France, Greece, Luxembourg, Netherlands, New Zealand, Philippines, South Africa, Thailand, Turkey, United Kingdom, United States Medical staff: Denmark, Australia, Italy, Norway, Sweden Communist states: Democratic People’s Republic of Korea, Peoples Republic of China, Soviet Union Commanders...
The Army is the branch of the United States armed forces which has primary responsibility for land-based military operations. ...
This article contains a trivia section. ...
This article is about the canned meat product. ...
This article is about the traditional Japanese noodle soup. ...
Mixed rice - Bibimbap (비빔밥, "mixed rice"): rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Yukhoe (육회) is a popular version, comprising raw beef strips with raw egg and a dash of soy sauce mixed with Asian pear and gochujang. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon.
- Hoedeopbap hweh-dup-bahp (회덮밥): rice topped with cubed raw fish, fresh vegetables and chogochujang.
Bibimbap (비빔밥) is a popular Korean dish. ...
Hoedeopbap is a traditional Korean dish consisting of raw fish cubes mixed with vegetables and noodles. ...
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ...
Banchan (side dishes) - Kimchi (김치): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods"[1][2][3][4]. Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Interestingly research has also found kimchi to be a preventive factor to stomach cancer.[5][6][7]
- Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ...
Percentages are relative to US recommendations for adults. ...
This article is about the vegetable. ...
This article is about the fruit. ...
For other uses, see Fermentation. ...
For other uses, see Ginger (disambiguation). ...
Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
For other uses, see Onion (disambiguation). ...
The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ...
Kongnamul, in the Korean language, literally means soybean sprouts, but often refers to the seasoned banchan (sidedish) made from the sprouts. ...
Noodles - Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn), "cold noodles"): this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
- Japchae (잡채): Boiled sweet potato starch noodles (dangmyeon), steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar.
- Jajangmyeon (자장면): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
- Kalguksu (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
- Ramyeon (라면): spicy variation of Japanese Ramen, usually cooked with vegetables and meats.
Image File history File linksMetadata Mul_Naengmyeon_with_Mandu. ...
Image File history File linksMetadata Mul_Naengmyeon_with_Mandu. ...
Naengmyeon (냉면, Naeng-myeon, Naengmyun, Naeng-myun), literally cold noodles, is a Korean dish. ...
Mandu are dumplings in Korean cuisine. ...
Naengmyeon (냉면, Naeng-myeon, Naengmyun, Naeng-myun), literally cold noodles, is a Korean dish. ...
Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ...
For other uses, see Noodle (disambiguation). ...
Also known as jabchae. ...
Also known as bean thread noodles. ...
Jajangmyeon (also spelled jjajangmyeon) is a popular Korean dish consisting of wheat noodles topped with a thick sauce made of black bean paste, diced seafood and vegetables, and sometimes also meat. ...
Kalguksu is a Korean dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. ...
For other uses, see Noodle (disambiguation). ...
{{Taxobox classis = Actinopterygii | ordo = Clupeiformes | familia = Engraulidae | subdivision_ranks = Genera | subdivision = Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa }} The anchovies are a family large but uncommon schooling saltwater plankton-feeding fish. ...
This article is about the fruit. ...
A typical packet of instant ramen This article discusses Japanese food. ...
This article is about the traditional Japanese noodle soup. ...
Korean snacks Snacks play an important social role in Korean culture. In Korea, snack food may be purchased from street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, many streets are filled with small tents that sell inexpensive foods, drinks, and alcoholic beverages. Most Korean people consider the food sold there as snacks rather than a complete meal. Seasonal snacks include Patbingsu a refreshing iced treat eaten in the summer, and warm soup, gimbap, hotteok, and Bungeoppang, which are enjoyed in the fall and winter. This article or section is in need of attention from an expert on the subject. ...
Pat bing soo, which can be considered the Asian snow cone, is a very popular snack/dessert in Korea, especially during the sweltering and humid summer season. ...
Wikimedia Commons has media related to: Kimbap Gimbap or kimbap is a popular Korean fast food made from rice (bap) and sheets of dried Korean nori (gim), and various other ingredients. ...
It has been suggested that this article or section be merged with Taiyaki. ...
This article is about the temperate season. ...
Winter is one of the four seasons of temperate zones. ...
Gimbap Gimbap (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, to which small amounts of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of dried laver. The seasoned rice is spread on the laver, and then fried egg, julienned carrots, julienned ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed closely together on the rice, and is rolled in the manner similar to that of the Japanese sushi. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more. Image File history File linksMetadata JJ_075. ...
Image File history File linksMetadata JJ_075. ...
Wikimedia Commons has media related to: Kimbap Gimbap or kimbap is a popular Korean fast food made from rice (bap) and sheets of dried Korean nori (gim), and various other ingredients. ...
Wikimedia Commons has media related to: Kimbap Gimbap or kimbap is a popular Korean fast food made from rice (bap) and sheets of dried Korean nori (gim), and various other ingredients. ...
Chinese Sesame Oil White sesame seeds Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ...
Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ...
For other uses, see Nori (disambiguation). ...
This article is about Japanese cuisine. ...
An appetizer that is closely related to gimbap is the California roll. This appetizer differs from gimbap because it is often made with imitation crab meat and Tobiko (caviar) is rolled onto the outside of the rice. Also, the cooked eggs are often left out. The California roll is very popular and can be easily purchased in the United States. California roll served in Shanghai, China. ...
Tobiko in varying colors. ...
Buchimgae/Jeon Fermented kimchi (kimchijeon) or seafood (haemul pajeon) is mixed into a flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder. Image File history File linksMetadata No higher resolution available. ...
Image File history File linksMetadata No higher resolution available. ...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables, such as the pickled Chinese cabbage. ...
Kimchijeon is a Korean dish served as an appetizer, snack, or banchan sidedish. ...
Spaghetti with seafood (Spaghetti allo scoglio). ...
Pajeon is a pancake-like Korean dish made mostly of eggs and flour, with green onion similar to Chinese Green onion pancake. ...
- Pajeon (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked on frying pans.
- Bindaetteok (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked on frying pans.
Pajeon is a pancake-like Korean dish made mostly of eggs and flour, with green onion similar to Chinese Green onion pancake. ...
Bindaetteok is a pancake of Korea. ...
Bungeo-ppang/Gukwa-Ppang/Gyeran-ppang Bungeoppang (붕어빵; "goldfish-bread") is a fish-shaped pastry that is usually filled with sweet red bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukwa-ppang (국화빵) is almost the same as bungeo-ppang, but it is shaped like a flower. Gyeran-ppang (계란빵) tastes similar to bungeo-ppang, but it has a shape of rounded rectangle. They are often sold by street vendors. (See also taiyaki.) It has been suggested that this article or section be merged with Taiyaki. ...
Japanese name Kanji: Korean name Hangul: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. ...
Taiyaki Taiyaki ), literally baked sea bream, is a Japanese fish-shaped waffle. ...
Other snacks - Ddeokbokki (떡볶이): a broiled dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang
- Soondae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing.
- Ho-tteok (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts and cinnamon are common fillings. Vegetables are sometimes added to the batter. Hotteok is usually eaten during the winter months to "warm up" the body with the sweet and warm syrup in the pancake.
Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors. ...
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ...
Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ...
Ho-tteok is a popular street food of South Korea and is similar to pancakes. ...
Two pancakes with maple syrup. ...
Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1280 × 960 pixel, file size: 616 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Metadata...
Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1280 × 960 pixel, file size: 616 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Metadata...
Anju (side dishes accompanying alcoholic beverages) - Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean soju). It is commonly served at bars, Noraebang (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, gimbap (small or large), samgagimbap (triangle-shaped gimbap like the Japanese onigiri), sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus, as eaten on screen in the movie Oldboy). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju are considered different from the banchan side dishes served with a regular Korean meal.
Anju is a general term for a Korean side dish consumed with alcohol (often with Korean soju). ...
Soju is an alcoholic beverage native to Korea. ...
Karaoke Box is a variant of karaoke that is popular in East Asia. ...
Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ...
Dubu kimchi is a popular form of sauteed kimchi made with tofu. ...
Oden (ãŠã§ã‚“) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. ...
Wikimedia Commons has media related to: Kimbap Gimbap or kimbap is a popular Korean fast food made from rice (bap) and sheets of dried Korean nori (gim), and various other ingredients. ...
Onigiri Onigiri (ãŠæ¡ã‚Š) also known as Omusubi (ãŠã‚€ã™ã³) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ...
This article is about the Korean film. ...
Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ...
Desserts - Tteok (떡): a chewy cake made from either pounded short-grained rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding (약식, yaksik). Is is served either cold (filled or covered with sweetened mung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans, sweet pumpkin, beans, dates, pinenuts and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
- Songpyeon (송편): chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival) decorated with pine needle. Honey or another soft sweet material, or red bean is found inside.
- Yakshik (약식) is a dessert made with sweet rice, chestnut, pine nut, jujube and raw sugar.
- Chapssaltteok (찹쌀떡): a variety of tteok filled with sweetened bean paste. Similar to Japanese Mochi
- Hahngwa (한과): general term referring to Korean traditional confectionery. The ingredients of hahngwa mainly consists of grain flour, honey, yeot, and sugar, or of fruit and edible root.
Image File history File links Metadata Size of this preview: 800 × 476 pixelsFull resolution (1275 × 758 pixels, file size: 255 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Image File history File links Metadata Size of this preview: 800 × 476 pixelsFull resolution (1275 × 758 pixels, file size: 255 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Tteok (IPA: ) or Ddeog is a Korean sweet cake made with glutinous rice flour, also known as sweet rice or chapssal, by steaming. ...
Image File history File links Metadata No higher resolution available. ...
Image File history File links Metadata No higher resolution available. ...
Hahngwa is a general term referring to Korean traditional confectionery. ...
Tteok (IPA: ) or Ddeog is a Korean sweet cake made with glutinous rice flour, also known as sweet rice or chapssal, by steaming. ...
Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...
Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ...
Binomial name Vigna angularis (Willd. ...
Songpyeon are small rice cakes traditionally eaten during the Korean autumn festival, Chuseok. ...
Japanese name Kanji: Kana: Korean name Hangul: Hanja: Vietnamese name Quốc ngữ: Chữ nôm: Mid-Autumn Festival celebrations in Victoria Park, Hong Kong. ...
For other uses, see Pine (disambiguation). ...
For other uses, see Honey (disambiguation). ...
Red bean can mean: Azuki bean (Vigna angularis), most common in East Asia Rice bean (Vigna umbellata) Any of various red varieties of the common bean (Phaseolus vulgaris), including the kidney bean, Honduran red bean, and Salvadoran red bean This is a disambiguation page: a list of articles associated with...
Yakshik is a Korean dessert, made by steaming sticky rice, and mixing with roasted chestnuts, jujubes, sesame oil, pine nuts, soy sauce, and cinnamon, then covering with a paste of wheat flour and water. ...
Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ...
Hahngwa is a general term referring to Korean traditional confectionery. ...
It has been suggested that Candy be merged into this article or section. ...
The word grain has several meanings, most being descriptive of a small piece or particle. ...
For other uses, see Flour (disambiguation). ...
For other uses, see Honey (disambiguation). ...
Yeot is a Korean traditional candy in liquid or solid, a variety of hahngwa. ...
Root vegetables are plant roots used as vegetables. ...
Yugwa or yumilgwa is a variety of hahngwa, Korean traditional confectionery. ...
Maejakgwa or Tareagwa is one of the hahngwa, Korean traditional confection consisting of wheat flour, vegetable oil, cinnamon, ginger juice, jocheong and pine nuts. ...
An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ...
It has been suggested that this article or section be merged with cooking oil. ...
Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
For other uses, see Ginger (disambiguation). ...
Yeot is a Korean traditional candy in liquid or solid, a variety of hahngwa. ...
Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). ...
Yeot is a Korean traditional candy in liquid or solid, a variety of hahngwa. ...
For other uses, see Candy (disambiguation). ...
For other uses, see Liquid (disambiguation). ...
For other uses, see Solid (disambiguation). ...
RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ...
Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...
Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum. ...
Binomial name L. Corn (Zea mays L. ssp. ...
Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ...
In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...
Korean beverages
Non-alcoholic beverages -
Korean teas are made from diverse substances including fruits, roots, grains and alternative medicine. ...
Image File history File linksMetadata No higher resolution available. ...
Image File history File linksMetadata No higher resolution available. ...
Not to be confused with ginger. ...
For other uses, see Ginger (disambiguation). ...
Sujeonggwa is a Korean traditional fruit punch. ...
Species See text A Persimmon is any of a number of species of trees of the genus Diospyros, and the edible fruit borne by them. ...
Sikhye or shikhye is a traditional sweet Korean rice beverage, flavored with jujube and ginger, usually served as a dessert. ...
It is a kind of pomelo. ...
Mugicha Mugicha (麦茶) is the Japanese name for a type of tea which, unlike most other teas, is not made from tea leaves but from roasted barley. ...
For other uses, see Barley (disambiguation). ...
A package of oksusu cha Oksusu cha (hangul: 옥수수차) is a traditional Korean tea made from boiled roasted corn kernels. ...
This article is about the maize plant. ...
Hyeonmi cha (literally brown rice tea) is a tisane made from roasted brown rice. ...
Sungnyung (ìˆëŠ‰) is a traditional Korean tea made from boiled toasted rice. ...
Alcoholic beverages -
While soju (소주) is the best known liquor, there are well ov |
