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Banchan (/ ˈbɑːntʃɑːn / BAHN-chahn; [ 1 ] Korean : 반찬 ; Hanja : 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set ...
Mandu (Korean: 만두; Hanja: 饅頭), or mandoo, are dumplings in Korean cuisine. [1][2] Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. [3] Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as ...
Korean Chinese cuisine (Korean: 중화 요리; Hanja: 中華料理), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. [1] Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, making it a hybrid cuisine. [2] In South Korea, the food is usually delivered. [1 ...
Hangwa (Korean: 한과; Hanja: 韓菓) is a general term for traditional Korean confections. [1] With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine. [2] Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Chuseok (Korean: 추석; Hanja: 秋夕; [tɕʰu.sʌk̚], lit. 'autumn evening'), also known as Hangawi (한가위; [han.ɡa.ɥi]; from Old Korean, "the great middle [of autumn]"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunisolar calendar on the full moon. In North Korea, they only celebrate for the day of ...
Hongeo-hoe [1] (Korean: 홍어회; Hanja: 洪魚膾) is a type of fermented fish dish from Korea's Jeolla province. [2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". [3] Fermented skate is also enjoyed in Iceland under the name kæst skata.
Hwajeon (Korean: 화전; Hanja: 花煎), or flower cake is a small Korean pan-fried rice cake. [1][2] It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. [3] It is eaten during the festivals of Samjinnal and Buddha's Birthday. [4]
Hanja (Korean: 한자; Hanja: 漢字, Korean pronunciation: [ha (ː)ntɕ͈a]), alternatively known as Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period. Hanja-eo (한자어, 漢字 語) refers to ...