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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.
Korean cuisine: 2010 Scott Tan Korean fried chicken restaurant Bo's Coffee: Coffee chain: 1996 Botejyu Japanese cuisine: 2016 Viva International Food and Restaurants: Buddy's Casual Dining: 1985 n/a Filipino restaurant specializing in Pancit Lucban [3] Burger King: Fast food: 1997 [4] Jollibee Foods Corporation: American-based multinational ...
[1] [2] [3] Eumcheongnyu can be divided into the categories of cha (차 tea), tang (탕 boiled water), jang (장 fermented grain juice with sour taste), suksu (숙수), galsu (갈수 thirst water), hwachae (화채 fruit punch), sikhye (식혜 sweet rice drink), sujeonggwa (수정과 persimmon drink), milsu or kkulmul (밀수, 꿀물 honeyed ...
Magna Kainan, Denver's newest Filipino restaurant, serves traditional culinary offerings from the Philippines with a twist. / Credit: Instagram via @magnakainandenver
Here’s three recipes. Su Scott’s new book ‘Rice Table’ is a love letter to her daughter, spanning identity, immigration and how we build a story of our heritage through food. But mainly ...
Korean street food is legendary, and this bread is one of the most iconic dishes of that genre. Typically made on cast iron molds and baked in outdoor ovens, my version shapes the bread more like ...
Sikhye (Korean: 식혜, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. [1]
Jeho-tang, made with various traditional medicine was considered the best summer drink at Korean royal court. The cold drink is made with honey, water and the powders of dried and roasted Prunus mume fruits, Amomi Semen, Sandalwood Red, and Amomum tsao-ko. Misam-cha, made with Ginseng radicle; Mogwa-cha, made with Chinese Quince