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2020.04.05
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Finally i made it ~~ I can make a kimchi ~~ Who want my kimchi ?? XD

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profile_image Juneaty Rachmat 2018.01.05
Finally i made it ~~

I can make a kimchi ~~

Who want my kimchi ?? XD

2018.01.05
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Grains See also: List of Korean dishes § Grain dishes Cooked rice sprinkled w...

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profile_image Shabnam(이슬) 2017.07.14
Grains See also: List of Korean dishes § Grain dishes Cooked rice sprinkled with four pieces of dried grape and cooked three chestnut in a black stone pot Dolsotbap, cooked rice in a stone pot (dolsot) Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming. During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production. As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries. Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.

2017.07.14
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KOREAN DISHES

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profile_image Juneaty Rachmat 2016.04.15

Imagine having various kinds of delicious Korean dishes all at once! From traditional to modern, a wide range of Korean cuisines is prepared at Korean buffet restaurants.
Come and dive into the world of local flavors ~~

 

make me hungry ~~ how about you ? >.<

2016.04.15
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From my last visit to Korean restaurant 한국 사랑

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profile_image 우딥 잔군 2016.01.18
<p>yummm yummm</p>

2016.01.18
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Amazing app, thanks

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profile_image Frandin6789 2015.12.25 smartphone
메리크리스마스

2015.12.25
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