Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Taekwondo, Tae Kwon Do or Taekwon-Do is a Korean martial arts involving punching and kicking techniques, with emphasis on head-height kicks, spinning jump kicks, and fast kicking techniques. The literal translation for tae kwon do is "kicking", "punching", and "the art or way of". They are a kind of martial arts in which one attacks or defends with hands and feet anytime or anywhere, with occasional use of weapons. The physical training undertaken in Taekwondo is purposeful and fosters strength of mind through mental armament.
Hapkido is a hybrid Korean martial art. It is a form of self-defense that employs joint locks, grappling, throwing techniques, kicks, punches, and other striking attacks. It also teaches the use of traditional weapons, including knife, sword, rope, nunchaku, cane, short stick, and middle-length staff, gun, and bō (Japanese), which vary in emphasis depending on the particular tradition examined.
Soju is a clear and colorless distilled alcoholic beverage popular in the Korean Peninsula. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.
Kimchi, is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Merriam-Webster, Inc., is an American company that publishes reference books and is especially known for its dictionaries. It is the oldest dictionary publisher in the United States.
Bulgogi, literally "fire meat") is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish.
Andong is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a market centre for the surrounding agricultural areas.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Yong Chin Pak is a 6th dan judo, 9th dan hapkido, and 8th dan taekwondo master and adjunct instructor in Exercise Sport Science and instructed students in the martial arts at Iowa State University from 1973 to 2013. He graduated from Yongin University with a Bachelor of Science in Physical Education and was President of the National Collegiate Taekwondo Association from 1986 to 2007.
In Korean cuisine gui or guee is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda, which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang, and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, whose name was originally galbi gui.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Hantaan orthohantavirus (HTNV) is an enveloped, single-stranded, negative-sense RNA virus species of Old World Orthohantavirus. It is the causative agent of Korean hemorrhagic fever in humans. It is named for the Hantan River in South Korea, and in turn lends the name to its genus Orthohantavirus and family Hantaviridae.
Youn's Kitchen is a South Korean television reality show that aired on tvN on Fridays nights from March 24, 2017 to March 23, 2018, for a total of twenty episodes.
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