1.
Bap (food)
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Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. There are many bap dishes such as bibimbap, bokkeum-bap and gimbap, the word can also be used to refer to a meal. The honorific forms of bap include jinji for an elderly, sura for the monarch, traditionally, bap was made using gamasot for a large family, however in modern times an electronic rice cooker is usually used to cook rice. Regular heavy-bottomed pot or dolsot can also be used, nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered as delicacies. More nurungji is produced when making gamasot-bap and dolsot-bap, to make bap, rice is scrubbed in water and rinsed several times. It is then soaked for thirty minutes before boiling, which helps the grains cook evenly, with unpolished brown rice and bigger grains such as Jobs tears, it is necessary to soak the grains for several hours to overnight to avoid under-cooking. In a regular heavy bottomed pot, rice can be cooked over high heat with the lid on for about ten minutes, stirred. The scorched rice in the bottom of the pot or cauldron, nurungji, the most basic bap made of rice is called ssalbap, or often just bap. As rice itself occurs in other than white, the bap made of all white rice is called huinssal-bap or ssalbap. When black rice is mixed, it is called heungmi-bap, when cooked with all brown rice or white rice mixed with brown rice, it is called hyeonmi-bap, while bap cooked with all glutinous rice or white rice mixed with glutinous rice is called chapssal-bap. Unpolished glutinous rice can also be used to cook bap, in case it is called hyeonmi-chapssal-bap. Bap made of regular non-glutinous white rice can be referred to as baekmi-bap when compared to hyeonmibap, bap made of rice mixed with various other grains is called japgok-bap. When rice is mixed with one grain, the bap is named after the mixed ingredient. The examples are, Some grains can be cooked without rice, bap made of barley without rice is called kkong-bori-bap, while bap made of both rice and barley is called bori-bap. Byeolmi-bap or byeolbap can be made by mixing in special ingredients such as vegetables, seafood, for example, namul-bap is made of rice mixed with namul vegetables. Some popular byeolmibap varieties include, bibimbap – rice topped with seasoned vegetables, meat, mushrooms, eggs, seasonings, yakbap – steamed glutinous rice mixed with honey, jujubes, soy sauce, sesame oil, chestnuts, pine nuts, etc. List of rice dishes Steamed rice
2.
Korea
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Korea is a historical state in East Asia, since 1945 divided into two distinct sovereign states, North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by China to the northwest and it is separated from Japan to the east by the Korea Strait and the Sea of Japan. Korea emerged as a political entity after centuries of conflict among the Three Kingdoms of Korea. Later Silla divided into three states during the Later Three Kingdoms period. Goryeo, which had succeeded Goguryeo, defeated the two states and united the Korean Peninsula. Around the same time, Balhae collapsed and its last crown prince fled south to Goryeo, Goryeo, whose name developed into the modern exonym Korea, was a highly cultured state that created the worlds first metal movable type in 1234. However, multiple invasions by the Mongol Yuan Dynasty during the 13th century greatly weakened the nation, following the Yuan Dynastys collapse, severe political strife followed, and Goryeo eventually fell to a coup led by General Yi Seong-gye, who established Joseon in 1388. The first 200 years of Joseon were marked by peace and saw the creation of the Korean alphabet by Sejong the Great in the 14th century. During the later part of the dynasty, however, Koreas isolationist policy earned it the Western nickname of the Hermit Kingdom, by the late 19th century, the country became the object of imperial design by the Empire of Japan. Despite attempts at modernization by the Korean Empire, in 1910 Korea was annexed by Japan and these circumstances soon became the basis for the division of Korea by the two superpowers, exacerbated by their incapability to agree on the terms of Korean independence. To date, both continue to compete with each other as the sole legitimate government of all of Korea. Korea is the spelling of Corea, a name attested in English as early as 1614. It is a derived from Cauli, Marco Polos transcription of the Chinese 高麗. This was the Hanja for the Korean kingdom of Goryeo or Koryŏ, Goryeos name was a continuation of the earlier Goguryeo or Koguryŏ, the northernmost of the Samguk, which was officially known by the shortened form Goryeo after the 5th-century reign of King Jangsu. The original name was a combination of the go with the name of a local Yemaek tribe. The name Korea is now used in English contexts by both North and South Korea. In South Korea, Korea as a whole is referred to as Hanguk, the name references the Samhan—Ma, Jin, and Byeon—who preceded the Three Kingdoms in the southern and central end of the peninsula during the 1st centuries BC and AD. It has been linked with the title khan used by the nomads of Manchuria
3.
Korean cuisine
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Korean cuisine has evolved through centuries of social and political change. Korean cuisine is based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of dishes that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal, commonly used ingredients include sesame oil, doenjang, soy sauce, salt, garlic, ginger, pepper flakes, gochujang and cabbage. Ingredients and dishes vary by province, many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette, 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. During the pre-modern era, grains such as barley and millet were the staples and were supplemented by wheat, sorghum. Rice is not a 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, rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for tax is a 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 mixed with other grains to stretch the rice. White rice, which is rice with the bran removed, has been the form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in a pot called a sot or musoe sot. This method of rice cookery dates back to at least the Goryeo 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 bowl of plain white rice
4.
Food energy
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Food energy is chemical energy that animals derive from food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of energy to sustain their metabolism. Foods are composed chiefly of carbohydrates, fats, proteins, alcohol, water, vitamins, carbohydrates, fats, proteins, alcohol, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Organisms derive food energy from carbohydrates, fats and proteins as well as organic acids, polyols. Some diet components that provide little or no energy, such as water, minerals, vitamins, cholesterol. Water, minerals, vitamins, and cholesterol are not broken down, fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract energy from the respiration of cellulose because of bacteria in their rumens. Using the International System of Units, researchers measure energy in joules or in its multiples, the kilojoule is most often used for food-related quantities. An older metric system unit of energy, still used in food-related contexts, is the calorie, more precisely. Within the European Union, both the kilocalorie and kilojoule appear on nutrition labels, in many countries, only one of the units is displayed, in the US and Canada labels spell out the unit as calorie or as Calorie. Fats and ethanol have the greatest amount of energy per gram,37 and 29 kJ/g. Proteins and most carbohydrates have about 17 kJ/g, carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols and organic acids contribute 10 kJ/g and 13 kJ/g respectively, the amount of water, fat, and fiber in foods determines those foods energy density. Theoretically, one could measure food energy in different ways, using the Gibbs free energy of combustion, however, the convention is to use the heat of the oxidation reaction, with the water substance produced being in the liquid phase. The American chemist Wilbur Atwater worked these corrections out in the late 19th century, based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. The system was improved by Annabel Merrill and Bernice Watt of the USDA. Many governments require food manufacturers to label the energy content of their products, in the European Union, manufacturers of packaged food must label the nutritional energy of their products in both kilocalories and kilojoules, when required. In Australia and New Zealand, the energy must be stated in kilojoules
5.
Kilojoule
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The joule, symbol J, is a derived unit of energy in the International System of Units. It is equal to the transferred to an object when a force of one newton acts on that object in the direction of its motion through a distance of one metre. It is also the energy dissipated as heat when a current of one ampere passes through a resistance of one ohm for one second. It is named after the English physicist James Prescott Joule, one joule can also be defined as, The work required to move an electric charge of one coulomb through an electrical potential difference of one volt, or one coulomb volt. This relationship can be used to define the volt, the work required to produce one watt of power for one second, or one watt second. This relationship can be used to define the watt and this SI unit is named after James Prescott Joule. As with every International System of Units unit named for a person, note that degree Celsius conforms to this rule because the d is lowercase. — Based on The International System of Units, section 5.2. The CGPM has given the unit of energy the name Joule, the use of newton metres for torque and joules for energy is helpful to avoid misunderstandings and miscommunications. The distinction may be also in the fact that energy is a scalar – the dot product of a vector force. By contrast, torque is a vector – the cross product of a distance vector, torque and energy are related to one another by the equation E = τ θ, where E is energy, τ is torque, and θ is the angle swept. Since radians are dimensionless, it follows that torque and energy have the same dimensions, one joule in everyday life represents approximately, The energy required to lift a medium-size tomato 1 m vertically from the surface of the Earth. The energy released when that same tomato falls back down to the ground, the energy required to accelerate a 1 kg mass at 1 m·s−2 through a 1 m distance in space. The heat required to raise the temperature of 1 g of water by 0.24 °C, the typical energy released as heat by a person at rest every 1/60 s. The kinetic energy of a 50 kg human moving very slowly, the kinetic energy of a 56 g tennis ball moving at 6 m/s. The kinetic energy of an object with mass 1 kg moving at √2 ≈1.4 m/s, the amount of electricity required to light a 1 W LED for 1 s. Since the joule is also a watt-second and the unit for electricity sales to homes is the kW·h. For additional examples, see, Orders of magnitude The zeptojoule is equal to one sextillionth of one joule,160 zeptojoules is equivalent to one electronvolt. The nanojoule is equal to one billionth of one joule, one nanojoule is about 1/160 of the kinetic energy of a flying mosquito
6.
Hangul
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The Korean alphabet, known as Hangul in South Korea and as Chosŏngŭl/Chosŏn Muntcha in North Korea is the alphabet that has been used to write the Korean language since the 15th century. It was created during the Joseon Dynasty in 1443 by King Sejong the Great, in South Korea, Hangul is used primarily to write the Korean language as using Hanja in typical Korean writing had fallen out of common usage during the late 1990s. In its classical and modern forms, the alphabet has 19 consonant and 21 vowel letters, however, instead of being written sequentially like the letters of the Latin alphabet, Hangul letters are grouped into blocks, such as 한 han, each of which transcribes a syllable. That is, although the syllable 한 han may look like a single character, each syllabic block consists of two to six letters, including at least one consonant and one vowel. These blocks are arranged horizontally from left to right or vertically from top to bottom. Each Korean word consists of one or more syllables, hence one or more blocks, of the 11,172 possible Hangul syllables, the most frequent 256 have a cumulative frequency of 88. 2%, with the top 512, it reaches 99. 9%. The modern name Hangul was coined by Ju Sigyeong in 1912, han meant great in archaic Korean, and geul is the native Korean word for script. Taken together, then, the meaning is great script, as the word han had also become one way of indicating Korea as a whole the name could also potentially be interpreted as Korean script. Korean 한글 is pronounced, and in English as /ˈhɑːn. ɡʊl/ or /ˈhɑːŋɡʊl/, when used as an English word, it is often rendered without the diacritics, hangul, and it is often capitalized as Hangul, as it appears in many English dictionaries. Hankul in the Yale romanization, a system recommended for technical linguistic studies, North Koreans call it Chosŏngŭl, after Chosŏn, the North Korean name for Korea. Because of objections to the names Hangeul, Chosŏngŭl, and urigeul by Koreans in China, until the early 20th century, Hangul was denigrated as vulgar by the literate elite, who preferred the traditional hanja writing system. They gave it such names as these, Achimgeul, in the original Hanja, it is rendered as 故智者不終朝而會，愚者可浹旬而學。 Gugmun Eonmun Amgeul. Am is a prefix that signifies a noun is feminine Ahaetgeul or Ahaegeul Hangul was promulgated by Sejong the Great, the Hall of Worthies, a group of scholars who worked with Sejong to develop and refine the new alphabet, is often credited for the work. The project was completed in late December 1443 or January 1444, the publication date of the Hunmin Jeong-eum, October 9, became Hangul Day in South Korea. Its North Korean equivalent, Chosongul Day, is on January 15, various speculations about the creation process were put to rest by the discovery in 1940 of the 1446 Hunmin Jeong-eum Haerye. This document explains the design of the consonant letters according to articulatory phonetics, to assuage this problem, King Sejong created the unique alphabet known as Hangul to promote literacy among the common people. However, it entered popular culture as Sejong had intended, being used especially by women, the late 16th century, however, saw a revival of Hangul, with gasa literature and later sijo flourishing. In the 17th century, Hangul novels became a major genre, by this point spelling had become quite irregular
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