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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 .
Tteokrice cakes. Danja [15]. Daechu danja, made with jujube; Ssukgullae danja, made with Artemisia princeps var. orientalis; Bam danja, made with chestnut; Yuja danja, made with yuzu
Sujeo (Korean: 수저) is the Korean term for the set of eating utensils commonly used to eat Korean cuisine.The word is a portmanteau of the words sutgarak (숟가락, 'spoon') and jeotgarak (젓가락, 'chopsticks').
Name Local name Image Region Usage Description Beef: Beef is the most prized of all meats by Koreans. Beef is prepared in numerous ways today including roasting or grilling (gui), boiling in soups. [1] Chicken: Chicken has played an important role as a protein and all parts of the chicken are used in Korean cuisine, including the gizzards ...
Bangjja (Korean: 방짜), also called notgeureut (놋그릇), yugi (Korean: 유기; Hanja: 鍮器), is a Korean type of hand-forged bronzeware. A complete set of bangjja includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or bangjja from other
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.
Battledore and shuttlecock, or jeu de volant, is a sport related to the professional sport of badminton. The game is played by two or more people using small rackets (battledores), made of parchment or rows of gut stretched across wooden frames, and shuttlecocks , made of a base of some light material, such as cork, with trimmed feathers fixed ...