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The chili is a local speciality of Cheongyang County in South Korea. [2] However, it was named after Cheongsong and Yeongyang Counties when developed by Yoo Il-Woong, by hybridizing local Jejudo chili with Thai chili. [3] The fruits can be light purple or green when unripe, and darken to a deep red as they ripen.
A single supplier (Korea Ethanol Supplies Company) sells ethanol to all soju producers in South Korea. Until the late 1980s, saccharin was the most popular sweetener used by the industry, but it has since been replaced by stevioside. [20] The use of other grains and starches led different sojus to have different aroma and flavour. [4]
Yangnyeom chicken (Korean: 양념치킨) is a variety of Korean fried chicken seasoned with a sweet and spicy sauce of gochujang, garlic, sugar, and other spices. [1] [2] [3] It is often eaten as anju, food consumed while drinking, in South Korea.
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Fruit soju (Korean: 과일소주, romanized: gwail-soju) is a flavored form of soju, an alcoholic drink originally from Korea. In 2015, Sunhari, the first fruit-flavored soju brand was released by beverage manufacturer Lotte Chilsung. [citation needed]
President Joe Biden is pushing U.S. national security agencies ahead of Donald Trump's inauguration to devise new strategies to tackle the risky, deepening ties among Russia, Iran, North Korea and ...
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
The janggu may have evolved from the yogo (요고; 腰鼓; lit. waist drum), another similar but smaller Korean drum that is still in use today. [2] The yogo is thought to have originated from the idakka, an Indian instrument introduced to Korea from India during Silla (57 BC–935 AD) period.