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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.
KGC (originally Korea Ginseng Corporation, Korea Ginseng Corp. Korean : 한국인삼공사, Hanguk Insam Gongsa) is a ginseng company in South Korea.KGC's representative ginseng brand 'Cheong Kwan Jang's (정관장 正官庄) share in korean ginseng market is known to be dominant around over 80% and also accounted for to be 35% of Korea's total health products market in 2011.
Sok-mieum (속미음; 粟米飮) is a mieum made with jujube, chestnut, and ginseng. [5] Thinly sliced ginseng is simmered for an hour, and the water is used to make sok-mieum. [5] Glutinous rice or glutinous foxtail millet, jujube, and chestnut is prepared in the same way: boiling until mushy and double-sieving. [5]
Yakgwa (약과; 藥菓), consisting of two syllables, yak (약; 藥; "medicine") and gwa (과; 菓; "confection"), means "medicinal confection". [7] This name comes from the large amount of honey that is used to prepare it, [4] [8] because pre-modern Koreans considered honey to be medicinal and so named many honey-based foods yak ("medicine").
Seolleongtang (설렁탕): A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containing dangmyeon (당면, cellophane noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. [1] Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
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]
Ten cups of glutinous rice flour is mixed with one-half cup cheongju (rice wine) and one-half cup honey, then steamed in a siru (steamer) lined with a wet bojagi (cloth). [2] The steamed dough is kneaded, rolled into 1 centimetre (0.39 in) thick sheets, cut into rectangles 3–4 centimetres (1.2–1.6 in) long and 1.5–2 centimetres (0.59–0. ...
The root is most often available in dried form, either whole or sliced. In Korean cuisine, ginseng is used in various banchan (side dishes) and guk (soups), as well as tea and alcoholic beverages. [25] Ginseng-infused tea and liquor, known as insam-cha (lit. ' ginseng tea ') and insam-ju ('ginseng liquor') is consumed. [25]