Search results
Results from the WOW.Com Content Network
Among them is a typical manner of drinking culture called hyangeumjurye . It was an event that saw many classical and Confucian scholars gather and drink, learning drinking manners. It also meant that people had to respect benevolent persons and support old men. It was held every October. [12] Within hyanguemjurye, the most important thing ...
It is one of Korea's most popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content is six to seven percent. It is fermented naturally and not filtered, which gives it its milky-white color and leaves a chalky residue at the bottom. Thick and smooth, it tastes sweet and slightly tangy, with a cool aftertaste.
A more extensive list can be found in: Korean tea, See also: Korean tea ceremony. Boricha, made from barley; Green tea (녹차 [nokcha]), a staple of tea culture across East Asia; Oksusu cha, made from boiled roasted corn kernels; Sungnyung made from boiled toasted rice; Yulmu cha, made from the yulmu (Coix lacryma-jobi var. ma-yuen) grains
Anju (Korean: 안주; Hanja: 按酒; ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes . Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved.
They are typically consumed before drinking alcohol and are popular due to the prevalence of social drinking in Korea. [1] Alcohol consumption is prevalent and contributes to a critical part of entertainment culture in Korea. Despite efforts to decrease alcohol intake, an increasing trend has been observed worldwide for alcohol consumption.
The Encyclopedia of Korean Local Culture [1] (EKLC; Korean: 한국향토문화전자대전; Hanja: 韓國鄕土文化電子大典; abbreviated 향문) is an online encyclopedia operated by the Academy of Korean Studies (AKS) and the Ministry of Education, which are in turn supported by the South Korean government. [2]
Makgeolli (Korean: 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi]), sometimes anglicized to makkoli (/ ˈ m æ k ə l i /, [1] MAK-ə-lee), is a Korean alcoholic drink.It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent.
Gakjeochong, a Goguryeo tomb, shows a knight drinking tea with two ladies (5-6th century). According to the Record of Gaya, cited in the Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the State of "Ayuta" (theorized to be Ayodhya, India), brought the Camellia sinensis (var. assamica) tea plant from India to Korea and planted it on Baegwolsan, a mountain that ...