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Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.
Korean food preparation utensils (11 P) Korean fruit (7 P) H. Hot pot (16 P) K. Korean barbecue (1 C, 5 P) Korean pancakes (11 P) Korean rice dishes (4 C, 24 P) M.
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
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
Tae, also spelled Tai or Thae, is a single-syllable masculine Korean given name, and an element used in many two-syllable Korean given names. The meaning of this given name may have a variety of meanings depending on the hanja used to write it.
Various South Korean dishes and foods. South Korea is a country in East Asia constituting the southern part of the Korean Peninsula. It is bordered to the north by North Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas.
Hoe (Korean: 회; pronounced) is a Korean seafood dish that is eaten by trimming raw meat or raw fish.In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish.
Bindae-tteok first appears under the name pincya (빈쟈) in the Guidebook of Homemade Food and Drinks, a 1670 cookbook written by Jang Gye-hyang. [5] The word appears to be derived from pingcya (빙쟈), the Middle Korean transcription of the hanja word 餠 𩜼, whose first character is pronounced bǐng and means "round and flat pancake-like food".