Search results
Results From The WOW.Com Content Network
Gyeongju bread is made from a mixture of eggs and wheat flour, with the red bean filling being almost 70% of the pastry. A chrysanthemum would be traditionally imprinted on the top. [3] Gyeongju bread has been designated as an "outstanding regional specialty" (지역명품) by the Korean government. [4] [5]
Gyochon Traditional Village (Korean: 교촌마을) is a Korean folk village in Gyeongju, South Korea. [1] The village hosts various events, including traditional Korean music performances. [2] The village contains the historic Choe Jun House , the home of a major aristocratic family. [3]
Porridge. Buckwheat, [37] millet, oat and wheat kashas are widely popular in Russia. [38] [5] Gorokhovaya kasha: Pease porridge, similar to British pease pudding. Guriev porridge: A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [39] Kutia
There are lots of places to eat in Hawaii that won't drain your wallet, such as the many Asian food stalls in Maunakea Marketplace in Honolulu's Chinatown or a plate lunch at the family-owned ...
Seongdong market (Korean: 성동시장) is the largest traditional market in Gyeongju, North Gyeongsang province, South Korea.Located on the opposite side of Gyeongju station with an entrance on Wonhwa-ro (street), it provides crops, vegetables, fruits, and seafood produced in Gyeongju and nearby areas. [1]
Tourism in Gyeongju is a major industry and defining feature of Gyeongju, South Korea. Gyeongju is a major cultural site and tourist destination for South Koreans and foreigners with about 8 to 9 million visitors annually. [ 1 ]
The resort covers the districts of Bomun-dong, Sinpyeong-dong, Amgok-dong and Cheongun-dong. It is situated under the ruins of the former mountain fortress Myeonghwalseong, 6.5 km east of the central Gyeongju and faces Toham mountain. It provides lodging, eatery, recreation and sports facilities in the city.
The variety was first made by Choe Gukjun, a Joseon official who worked at Saongwon, the government office in charge of royal kitchen. [7] He was chambong, a hands-on manager in charge of surasang (royal table). After retirement, he returned to his home in Gyeongju and brewed beopju. The recipe was handed down in the Gyerim Choe clan, currently ...