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Bekseju - Baekseju (sold under the brand name Bek Se Ju; literally "one-hundred-years wine") is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs. According to some, the name comes from the legend that the healthful herbs in baekseju will help you live to be 100 years old.
Tteokbokki is a Korean dish made by frying or boiling rice cakes and ingredients in seasoning. [7] Rice cake, the main ingredient, is made of rice or wheat. It is one of Korea's representative national snacks and representative street food. It ranked 10th on the Korean food list and is the most popular Korean snack. [8] Injeolmi. Injeolmi
The word takju usually refers to makgeolli (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced seishu used on the labels of sake. The native Korean word for "clear wine", malgeun-sul (맑은술), is also used to refer to cheongju. [2]
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
Makgeolli is an alcoholic drink native to Korea that is prepared from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. [1] Raksi being distilled in Nepal. Rice wine is an alcoholic drink made from rice. Apo (drink) Ara (drink) Beopju; Brem; Cheongju (wine) Chhaang; Choujiu; Chuak; Cơm rượu; Gamju ...
Sikhye (Korean: 식혜, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. [1]
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
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