Search results
Results from the WOW.Com Content Network
Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. [3] As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. [4]
This is the pronunciation key for IPA transcriptions of Korean on Wikipedia. It provides a set of symbols to represent the pronunciation of Korean in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Jjigae (Korean: 찌개, Korean pronunciation:) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). [1] Jjigae is often served as a communal dish.
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [ 2 ] [ 3 ] [ 4 ] The small, black to brown earthenware vessel is a cookware / serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine .
Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.
It uses the Korean alphabet, created in December 1443 CE by the Joseon-era king Sejong the Great. [1] Unlike the North Korean standard language (문화어, Munhwaŏ), the South Korean standard language includes many Sino-Korean words (i.e., loan-words from Chinese or Japanese), as well as some from English and other European languages. [2]
Sundubu-jjigae [1] (Korean: 순두부찌개) is a jjigae in Korean cuisine.The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.
Jeonju Bibimbap (전주비빔밥), literally "mixed rice of Jeonju"; Kongnamul Gukbap (콩나물국밥), soup made with kongnamul (soybean sprouts), rice; Pimuneojuk (피문어죽)