https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F26%2Fen 2026-09-26T13:51:32Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/26/en&diff=155542&oldid=prev 2025-06-18T03:54:12Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Legumes===<br /> [[File:Korean noodles-Kongguksu-01.jpg|thumb|alt=A wheat noodles with a cold white broth in a stainless bowl|&#039;&#039;[[Kongguksu]]&#039;&#039;, a cold noodle dish with a broth made from ground soy beans]]<br /> [[Legume]]s have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in [[archaeological site]]s in Korea. The excavation at Okbang site, [[Jinju]], [[South Gyeongsang Province]] indicates [[soybean]]s were cultivated as a food crop &#039;&#039;circa&#039;&#039; 1000–900 BCE. They are still made into dubu ([[tofu]]), while soybean sprouts are sauteed as a vegetable (&#039;&#039;[[kongnamul]]&#039;&#039;) and whole soybeans are seasoned and served as a side dish. They are also made into [[soy milk]], which is used as the base for the noodle dish called &#039;&#039;[[kongguksu]]&#039;&#039;. A byproduct of soy milk production is &#039;&#039;[[soy pulp|biji]]&#039;&#039; or &#039;&#039;kong-biji&#039;&#039;, which is used to thicken stews and porridges. Soybeans may also be one of the beans in &#039;&#039;[[kongbap]]&#039;&#039;, boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as &#039;&#039;jang&#039;&#039;, such as soybean pastes, &#039;&#039;[[doenjang]]&#039;&#039; and &#039;&#039;[[cheonggukjang]]&#039;&#039;, a soy sauce called &#039;&#039;[[Korean soy sauce|ganjang]]&#039;&#039;, chili pepper paste or &#039;&#039;[[gochujang]]&#039;&#039; and others.<br /> [[File:Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg|thumb|alt=A salad consisting of slices of half transparent jelly-like food and vegetables|&#039;&#039;[[Tangpyeongchae]]&#039;&#039;, a dish made with &#039;&#039;[[nokdumuk]]&#039;&#039; (a mung bean starch jelly) and vegetables]]<br /> [[Mung bean|Nokdu]] (Mung bean) is commonly used in Korean cuisine. &#039;&#039;[[sukju namul|Sukju]] namuls (Mung bean sprouts)&#039;&#039; are often served as a side dish, [[Blanching (cooking)|blanched]] and [[Sautéing|sautéed]] with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called &#039;&#039;nokdujuk&#039;&#039;, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, &#039;&#039;[[bindaetteok]]&#039;&#039; (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( [[cellophane noodles]]). The dangmyeons are the main ingredients for &#039;&#039;[[japchae]]&#039;&#039; (a salad-like dish) and &#039;&#039;[[sundae (Korean food)|sundae]]&#039;&#039; (a [[blood sausage]]), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as &#039;&#039;[[nokdumuk]]&#039;&#039; and &#039;&#039;[[hwangpomuk]]&#039;&#039;. The &#039;&#039;muk&#039;&#039; have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as &#039;&#039;[[tangpyeongchae]]&#039;&#039;.</div>

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