enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Gochujang - Wikipedia

   en.wikipedia.org/wiki/Gochujang

   Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. According to [ 19 ] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.

3. Viburnum carlesii - Wikipedia

   en.wikipedia.org/wiki/Viburnum_carlesii

   Viburnum carlesii, the arrowwood [1] or Korean spice viburnum, [2] [3] is a species of flowering plant in the family Adoxaceae (formerly Caprifoliaceae), native to Korea and Japan (Tsushima Island) and naturalised in Ohio, USA. [4] Growing to 2 m (7 ft) tall and broad, it is a bushy deciduous shrub with oval leaves which are copper-coloured ...

4. Sancho (spice) - Wikipedia

   en.wikipedia.org/wiki/Sancho_(spice)

   The Korean spice sancho (산초, 山椒) is made from Zanthoxylum schinifolium, which is less bitter than chopi made from Zanthoxylum piperitum. [1] [better source needed] In Korean cuisine, sancho is often used to accompany fish soups such as chueo-tang. [2] [better source needed]

5. Korean chili pepper - Wikipedia

   en.wikipedia.org/wiki/Korean_chili_pepper

   Korean chili peppers or Korean hot peppers, also known as Korean red, [1] Korean dark green, [2] or Korean long green [3] peppers according to color (ripening stages), are medium-sized chili peppers of the species Capsicum annuum. The chili pepper is long, slender and mild in flavor and spice.

6. Korean cuisine - Wikipedia

   en.wikipedia.org/wiki/Korean_cuisine

   Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend

7. Cheong (food) - Wikipedia

   en.wikipedia.org/wiki/Cheong_(food)

   Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. [1] [2] [3]