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Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
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.
Japchae (잡채) – A stand-alone dish in its own right, japchae can also be eaten as banchan. Japchae is glass noodles accompanied with a variety of vegetables and beef in a slightly sweet garlic sauce. Korean-style potato salad (감자 샐러드) with apples and carrots. Morkovcha - Korean carrot salad.
"labour" (勞動) – North Korea: rodong (로동), South Korea: nodong (노동) "history" (歷史) – North Korea: ryŏksa (력사), South Korea: yeoksa (역사) This rule also extends to ㄴ n in many native and all Sino-Korean words, which is also lost before initial /i/ and /j/ in South Korean; again, North Korean preserves the [n] phoneme ...
Jajangmyeon was brought to Incheon, Korea during the late nineteenth century by migrant workers from Shandong province, China. [10] At a time when both Qing and Japanese businesses were competing against each other, jajangmyeon was offered at the Chinese restaurant Gonghwachun in Incheon Chinatown, which was founded in 1905 and run by an immigrant from the Shandong region.
Like with japchae, cooked cellophane noodles (당면) form the base of the dish, [2] although unlike japchae, funchoza is consistently expected to be served at room temperature or cold. [1] [2] The recipe is relatively flexible otherwise; various other vegetables, seasonings, and optionally meats can be mixed in with the cooled noodles. Popular ...
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
Wolgwa-chae (Korean: 월과채; Hanja: 越瓜菜) is a variety of japchae (stir-fried vegetable dish) made with oriental pickling melon, called wolgwa in Korean. [1] This summer dish was a part of the Korean royal court cuisine. [2]