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Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡 ...
Most research into the benefits of beets on physical performance has been conducted on elite athletes. In a study of nationally ranked male and female kayakers, beetroot juice seemed to slightly ...
Bibim naengmyeon - literally "mixed cold noodles." It is served with no broth but mixed with the spicy, tangy sauce called chogochujang, made from gochujang, vinegar, and sugar. Jjolmyeon (쫄면) - similar to bibim naengmyeon but the noodles are more chewy. It is a representative dish of Incheon
A weed, this plant is a ruderal species that often grows on disturbed land, [1] and in grasslands. [3] It has been described physically as: Softly hairy, half woody, strongly aromatic shrub, 1-4 meters (m) high. Simple, alternate, broadly elongated leaves, 7-20 cm long, with toothed margin and appendaged or divided base.
Yes, goji berries have health benefits. In fact, there are probably eight benefits of goji berries you don’t know about . “Goji berries are especially high in vitamin C,” says Rasmussen.
Mak-guksu [1] (Korean: 막국수) or buckwheat noodles [1] is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. [2]
Cooked rice, stews such as kimchi-jjigae and doenjang-jjigae, as well as naengmyeon (cold noodles), can be served as meals. [1] Sometimes, leftover meat is mixed with rice, gim-garu (seaweed flakes), and seasonings to make bokkeum-bap (fried rice) at the end. Samgyeopsal is often accompanied by, or accompanying (as anju) shots of soju.
Mugwort, referred to as ssuk (쑥) in Korean, [7] is widely used in Korean cuisine as well as in traditional medicine (hanyak).In spring, which is the harvesting season, the young leaves of mugwort are used to prepare savory dishes such as jeon (Korean-style pancakes), ssuk kimchi, (쑥김치), ssukguk (쑥국, soup made with ssuk).