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Gochujang [a] or red chili paste [3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking.It is made from gochu-garu (red chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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The name gochugaru is derived from Korean gochutgaru 고춧가루, from gochu (고추) 'chili pepper' and garu (가루) 'powder'. [16] [5] [17] In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to ...
Sil-gochu (Korean: 실고추), often translated as chili threads, chilli threads, or chili pepper threads, is a traditional Korean food garnish made with chili peppers. [ 1 ] [ 2 ] [ 3 ] Gallery
Jjamppong (Korean: 짬뽕; Hanja: 攙烹) is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). [2] ...
Gochu-jeon (고추전) – made of deseeded green chili pepper, filled with ground meat and crumbled tofu. Gosari-jeon (고사리전), made with bracken. Gugyeop-jeon (국엽전) – made of leaves of chrysanths. Hobak-jeon (호박전), made of thinly sliced Korean zucchini; Mukjeon (묵전) – made of thinly sliced and dried muk of three ...
A recreation of a royal kitchen in which gungnyeo (court ladies) worked, displayed in the Dae Jang Geum Theme Park. Collectively known as gungjung eumsik during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula.
Yangnyeom chicken (Korean: 양념치킨) is a variety of Korean fried chicken seasoned with a sweet and spicy sauce of gochujang, garlic, sugar, and other spices. [1] [2] [3] It is often eaten as anju, food consumed while drinking, in South Korea.