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Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae. [3] Native to Europe and Asia, several species have been widely introduced worldwide. [ 4 ] Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal , led to the invention of the hook and loop fastener .
Greater burdock root is known as niúbàng (牛蒡) in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (우엉), and is widely eaten in Japan, Korea and Taiwan. It was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy and Portugal, where it is known as bardana or "garduna".
Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. [1] It is made by deep frying dried vegetables or seaweed coated with chapssal-pul (찹쌀풀; glutinous rice paste) and then drying them again. [2]
It is sometimes called Chinese potato or by its Korean name ma. [3] [2] It is also called huaishan in Mandarin and wàaih sāan in Cantonese. It is a perennial climbing vine, native to East Asia. [3] [4] The edible tubers are cultivated largely in East Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers ...
A September 2012 survey of non-Korean Sakhalin Russians in their 30s found that 63% reported to consuming Sakhalin Korean cuisine often, 33% occasionally, and 4% never. 74% felt that Korean cuisine was the most popularly consumed East Asian cuisine on the island, compared to 19% for Japanese and 7% for Chinese.
Arctium tomentosum, commonly known as the woolly burdock [2] or downy burdock, is a species of burdock belonging to the family Asteraceae. [3] The species was described by Philip Miller in 1768. [ 4 ]
Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim.p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. [1] The origins of gimbap are debated.
Jeonggwa (Korean: 정과; Hanja: 正果) is a crispy, chewy hangwa (traditional Korean confection) with vivid colors and a translucent look. [1] [2] It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms.
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