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A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [ 2 ] [ 3 ] [ 4 ] The small, black to brown earthenware vessel is a cookware / serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine .
Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived. [1] Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern and northeastern Chinese dishes mostly from Shandong, where the majority ...
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.
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면 [2]) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [3] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon.
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).
Songpyeon (Korean: 송편) is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts.
Siraegi-jijimi – a type of jijimi that is made by first cutting soaked siraegi into bite-size pieces, then seasoning it with doenjang (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock (myeongtae) head, kelp, and anchovy in tteumul water (the water left from washing rice).
Tteokguk [2] (Korean: 떡국) or sliced rice cake soup [2] is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup with thinly sliced rice cakes . Eating tteokguk on New Year's Day is traditionally believed to grant good luck for the year and confer one sal (a year of age).