Rice-cake soup is one of the best-known Korean foods. It is the most typical food eaten on a new year`s day, but is eaten on ordinary days also. It doesn`t only look nice but good for health, too.
Ingredients:
sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant), sesame oil, black ground pepper.
Method :
Ⅱ. 커피 및 차(茶) 류
우리나라 산업규격에서는 홍차와 녹차에 대하여 품질 기준을 정하고 있다.
1. 홍차 Black tea (KS H, 2160, 1998)
(1) 적용 범위
이 규격은 동백나무과에 속하는 차나무[Camellia sinensis(Linnaeus)]의 잎 등 음용하기 에 적합한 부위를 원료로 초기 건조(withering), 발효, 비비기, 건조 등의
Rice and Claypool, 1981). Species of anaerobic bacteria (those that don’t use oxygen) then reduce carbon dioxide and produce methane through anaerobic respiration (Rice and Claypool, 1981). When a coal’s temperature underground reaches about 122 degrees Fahrenheit, and after a sufficient amount of time, most of the biogenic methane has been generated. Also at this time nearly two thirds of th
The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes.
................. Sikhye is a traditional Korean beverage made with barley malt powder (yeotkiereum: 엿기름), and rice. The taste is sweet and cold, with its own particular subtle flavor coming from barley malt.