Glass Scalloped

Welcome to our website Art Deco Glass. You will discover here the honest product assessment you have been looking for about Glass Scalloped. Also please show your appreciation below by clicking one of the social media buttons below for this website.

%%title%%
Decorative 12 Clear Glass Scalloped Service or Fruit Bowl with Silver Inlay
$15.99
quality
%%title%%
vtg chic GWTW Tole PINK PEBBLED GLASS Scalloped Edge PARLOR TABLE 3 way Lamp FS
$149.50
quality
%%title%%
DEPRESSION MIRIGOLD SCALLOPED RUFFLE PRISTINE LOTUS FLOWER BOWL
$5.55
quality
%%title%%
Vintage HEAVY Pressed Glass 4oz SUNDAE SHERBERT FRUIT Dish SCALLOPED
$3.79
quality
%%title%%
VINTAGE RUBY RED OIL LAMP WITH AMBERINA SWIRLED SCALLOPED TOP CHIMNEY
$24.95
quality
%%title%%
Set of 8 beautiful scalloped edge crystal dessert salad luncheon or tea plates
$35.00
quality
%%title%%
9 1 2 TELEFLORA GIFTS ORANGE GLASS SCALLOPED EDGE ON CLEAR GLASS FOOT BOWL
$19.99
quality
%%title%%
Heisey Starburst Scalloped Edge Salad Fruit Bowl Nut Candy Jam Mint Dish EAPG
$24.99
quality
%%title%%
Vintage scalloped cut edge glass relish dish
$0.99
quality
%%title%%
SET OF 3 VINTAGE OVAL OBLONG GLASS SCALLOPED RELISH DISHES
$13.99
quality
%%title%%
Vintage White Milk Glass Fruit Bowl Compote Pedestal Diamond And Cross Scalloped
$9.99
quality
%%title%%
LE Smith Glass Blue Hobnail Pattern Scalloped Top Sugar and Creamer Set
$19.99
quality
%%title%%
Vintage 7 Scalloped Milk Glass Tear Drop Pattern Vase
$9.99
quality
%%title%%
Vintage Milk Glass Pedestal Candy Dish Compote With Lid Diamond
$9.99
quality
%%title%%
BEAUTIFUL CARNIVAL GLASS LIGHT AMBER SCALLOPED EDGED BOWL WITH DELICATE ETCHING
$8.99
quality
%%title%%
Clear Glass Oval Footed Candy Nut Dish With Scalloped Edge
$6.99
quality
%%title%%
Beautiful Amber Pressed Glass Bowl Scalloped Edge
$5.99
quality
%%title%%
VINTAGE CLEAR GLASS BOWL ROSE EMBOSSED W HANDLES SCALLOPED EDGES
$4.49
quality
%%title%%
Footed Clear Glass Scalloped Edge Bowl with Delicate Hand Painted Flowers
$3.99
quality
%%title%%
Vintage Scalloped Edge Green Glass Bowl
$3.99
quality
%%title%%
Vintage White Milk Glass Cut Glass Pattern Scalloped Edge Candy Dish
$14.00
quality
%%title%%
Vintage Clear Pressed Glass Footed Candy Dish Bowl Scalloped Edge
$10.00
quality
%%title%%
VINTAGE WHITE MILK GLASS VASE 7 SCALLOPED EDGE
$4.50
quality
%%title%%
Vintage Press Glass Scalloped 12 1 4 Cake Cookie Plate
$3.99
quality
%%title%%
Early Victorian Lemon Glass Necklace Featuring a STERLING Scallop Box Clasp
$150.00
quality
%%title%%
5 1 2 LEAD CRYSTAL HURRICANE STYLE CANDLEHOLDERWIDE SCALLOPED RIMFOOTEDFANS
$19.99
quality
%%title%%
Vintage Fire King Jade ite glassware scalloped footed bulb or swag bowl 5 1 4
$20.95
quality
%%title%%
FENTON Smokey Blue Scalloped Starburst Bowl
$11.50
quality
%%title%%
Vintage Amber Colored Lamp Shade Scalloped Slag Glass
$8.00
quality
%%title%%
Vintage Italian Murano Vase Scalloped Rim Multi Colored Spatter Glass 75
$24.99
quality
%%title%%
Edward Hald ORREFORS ART GLASS Vase w Scalloped Base Signed Numbered NICE
$79.99
quality
%%title%%
Tiara Indiana Glass Constellation Handled Pickle Celery Tray Dish EUC scalloped
$17.99
quality
%%title%%
3 1 2 Cranberry Glass pitcher hand blown rippled scalloped rim applied handle
$15.95
quality
%%title%%
Amber Colored Cut Glass Bowl with Scalloped Edge Vintage
$6.99
quality
%%title%%
BEAUTIFUL VINTAGE LATTICE RIM GLASS BOWL SCALLOPED EDGE
$32.00
quality
%%title%%
VINTAGE CENTER PIECE BOWL FROSTED GLASS ETCHED FLOWERS SCALLOPED EDGE
$35.00
quality
%%title%%
PINK HOBNAIL ART GLASS CASED WHITE INTERIOR FLUTED SCALLOP FLOWER VASE
$18.00
quality
%%title%%
HAND BLOWN ART GLASS AMETHYST STRETCH GOURD COIN DOT FLUTED SCALLOP FLOWER VASE
$14.00
quality
%%title%%
CRYSTAL SCALLOPED PAPERWEIGHT TRINKET DISPLAY DISH BLUE CLEAR
$17.00
quality
%%title%%
CLEAR DEPRESSION GLASS SMALL SCALLOPED ONE HANDLE DISH
$9.99
quality
%%title%%
Vintage Oblong Clear Glass Relish Candy Dish With Scalloped Edge
$2.50
quality
%%title%%
VTG Green Glass Console Bowl Candy Dish EO BRODY CO USA M2000 Scalloped Edge
$19.99
quality
%%title%%
Lovely candy dish gold trimmed at scalloped top pedestal 4in diam 3 in tall
$8.99
quality
%%title%%
Arcopal France Champetre floral scalloped salad plates lot of 4 free ship
$19.99
quality
%%title%%
VINTAGE DOLLHOUSE MINIATURE GLASS SCALLOPED FRUIT BOWL WITH FRUIT BEAUTIFUL
$4.99
quality
%%title%%
Anchor Hocking Clear Glass Bud Vase with Hearts Pebble Glass Scalloped Edge
$4.77
quality
%%title%%
Vintage Schoolhouse milkglass shade scalloped fluted glass globe Excellent cond
$40.00
quality
%%title%%
VTG Green depression vaseline uranium glass set of 5 scalloped sherbet dessert
$26.99
quality
%%title%%
VINTAGE ART DECO STYLE CREAMY VANILLA SCALLOPED GLASS LAMP SHADE
$19.99
quality
%%title%%
Vintage Westmoreland Paneled Grape Milk Glass Punch Bowl Stand Scalloped Base
$49.99
quality
%%title%%
Vintage Indiana Glass Clear Willow Footed Scalloped 10 Center Bowl
$25.99
quality
%%title%%
Rock crystal Wheel cut small compote flowers swags vintage scalloped help
$16.99
quality
%%title%%
Vtg Lobed THICK Glass Bottle Vase 1960s 1970s Amber Gold 9 Scallop Top
$15.99
quality
%%title%%
Vtg Lobed THICK Glass Bottle Vase 1960s 1970s Orange Yellow Verigated 9 Scallop
$19.99
quality
%%title%%
Fire King Oval Scalloped Platter Red Sunrise Ivory
$11.75
quality
%%title%%
MILK GLASS SCALLOPED RIM ASHTRAY OR CANDY DISH
$2.99
quality
%%title%%
BLOWN GLASS bird bath ON SCALLOPED MIRROR BASE JINBEIDA
$2.99
quality
%%title%%
Clear Glass Divided Relish Crudites Dish Scallop Edges Frosted Fish Olive
$19.95
quality
%%title%%
VINTAGE AMBER SCALLOPED RIM GLASS CANDY DISH
$8.00
quality
%%title%%
Vintage Pink pressed glass diamond point ice bucket scalloped ruffle edge lg
$22.99
quality
%%title%%
Vintage Fostoria Frosted Coin Pattern Glass Ruby Red Round Scalloped Bowl
$49.99
quality
%%title%%
Vintage Mid Century Red Dunbar Kanawha Scalloped Rim Glass Bowl
$18.00
quality
%%title%%
Vintage Scalloped edged Butterscotch Frosted Fruit Bowl
$14.99
quality
%%title%%
7 Vnt Anch Hoc Scalloped Edge Glass Oblong Pickle Relish Ice Cream Sundae Dishes
$19.99
quality
%%title%%
Scalloped Pillar Holder with 5 by 11 Glass Chimney Rustic Brown
$12.95
quality
%%title%%
Pink Depression Glass Old Colony Open Lace Scalloped Loop Bowl
$18.14
quality
%%title%%
Vintage Fostoria Frosted Coin Pattern Glass Ruby Red Oval Scalloped Bowl
$49.99
quality
%%title%%
Fenton Green Ruffled and Crimped Lip Scalloped Foot Pedestal Compote Candy Dish
$8.99
quality
%%title%%
Mikasa crystal Vase w Scalloped edges
$5.00
quality
%%title%%
Pyrex 229 Deep Dish Fluted Pie Baking Dish Clear Plate Scalloped 95
$16.99
quality
%%title%%
Vintage Glass Scalloped Edge Bowl Makes a Gorgeous Centerpiece
$18.95
quality
%%title%%
Vintage Translucent White Milk Glass Vase Scalloped Rim Tapered Panel Sides
$5.25
quality
%%title%%
2 Etched Leaf Pattern Scalloped Rim Clear Glass Serving Bowls
$9.99
quality
%%title%%
VINTAGE MARIGOLD CARNIVAL GLASS ROUND BOWL SCALLOPED EDGESSTARBURST
$69.00
quality
%%title%%
Vintage White milk glass scalloped large punch bowl 8 punch cups unique vintage
$19.99
quality
%%title%%
VINTAGE BLUE FROSTED CANDY FRUIT DISH BOWL SCALLOPED TOP TEARDROP PEDASTAL
$6.50
quality
%%title%%
Vintage New Martinsville Etched Scalloped Glass Pedestal Cake Plate Stand
$29.99
quality
%%title%%
SERVING SALAD BOWL ROSA PINK ROSALINE PATTERN ARCOROC FRANCE SCALLOP EX COND
$39.99
quality
%%title%%
Vintage Graded Pink White Round Glass Vase with Pinched or Scalloped Top
$14.99
quality
%%title%%
EAPG Paneled Thistle Footed Bowl Scalloped Edge 10 Diameter
$29.99
quality
%%title%%
Vintage MilkGlass White English Hobnail Diamond Ruffle Scalloped 6 Square Bowls
$8.99
quality
%%title%%
Vintage Fenton Blue Opalescent Glass Scalloped Top Hobnail Fan Vase 6 Tall
$42.50
quality
%%title%%
Vintage Clear Glass Deviled Egg Server Tray Plate Platter Scalloped Edges
$15.00
quality
%%title%%
LARGE VINTAGE MILK WHITE INDIANA GLASS OVAL SCALLOPED FOOTED PANEL BOWL
$17.75
quality
%%title%%
Traditional Clear Cut Glass Patterned Vintage Vase 6 1 4 Tall Scalloped Edges
$8.50
quality
%%title%%
Milk Glass 15 Vintage Ribbed Scalloped Script Vase
$9.00
quality
%%title%%
Clear Serving Centerpiece Cut Glass Bowl Dish Fruit Vintage Scalloped Edges
$24.00
quality
%%title%%
White Milk Glass w Red Flower Green Leaves Blue Trim Scalloped Tea Cup
$11.95
quality
%%title%%
1950s Jeannette Glass Harp Pattern Footed Pedestal Cake Plate Scalloped Rim
$22.00
quality
%%title%%
Vintage Blue Glass Footed Open Candy Dish Scalloped Rim
$19.99
quality
%%title%%
Vintage Cut Glass Pedestal Candy Nut Dish w Scalloped Like Edging
$4.99
quality
%%title%%
Vintage Scalloped Glass Bowl Tinted Yellow Red
$22.95
quality
%%title%%
VINTAGE PRESSED CLEAR GLASS PLATE WITH SCALLOPED ROUNED POINTS EDGE
$17.00
quality
%%title%%
ANTIQUE GLASS BUTTER CHEESE BOWL WITH LID GOLDEN COLOR SCALLOPED EDGING
$14.50
quality
%%title%%
Turquoise Blue Depression Glass Scallop 8 inch Bowl
$25.00
quality
%%title%%
Scalloped Glass Candy Dish With Lid
$24.99
quality

Glass Scalloped

Depression Glass Indiana Amber Scalloped Dishes

Korean royal court cuisine

History

In the Dae Jang Geum theme park, a model of a royal kitchen in which gungnyeo (court ladies) worked was displayed

Collectively known as kungjiung msik during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems.

Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed from each of these areas to function as a showcase. The royalty had the finest regional delicacies sent to the palace. Although there are records of banquets pre-dating the Joseon period, the majority of these records note a vast variety of foods without mentioning the specific foods present. The meals cooked for the royal family were not seasonal, like a commoner's meal. Instead, they varied significantly day to day. The eight provinces (of?) were represented each month in turn in the royal palace by ingredients presented by their governors. This gave the cooks a wide assortment of ingredients to utilize for royal meals.

Food held a very important place in Joseon period. Official positions were created within the Six Ministries (Yukjo, ) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (Ijo, ) contained positions specific for attaining rice for the royal family. The Board of Rites (Yejo) were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and tteok (rice cakes). The women were the cooks to the royal palace and were of commoner or low-status families. These women would be split into specific skill sets or "bureaus" such as the Bureau of special foods (Saenggwa-bang, ) or the Bureau of cooking foods (Soju-bang, ). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.

Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full-course meals, while the afternoon and after dinner meals would consist of lighter fare. The first meal, mieumsang (), was served at sunrise on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge (juk, ) made with ingredients such as abalone (jeonbokjuk), white rice (huinjuk), mushrooms (beoseotjuk), pine nuts (jatjuk), and sesame (kkaejuk). The side dishes could consist of kimchi, nabak kimchi, oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.

The sura () were the main meals of the day. Breakfast was served at ten in the morning and the evening meals were served between six and seven at night. The set of three tables (surasang, ), were usually set with two types of rice, two types of soup, two types of stew (jjigae), one dish of jjim (meat stew), one dish of jeongol (a casserole of meat and vegetables), three types of kimchi, three types of jang () and twelve side dishes, or called 12 cheop (12). The meals were set in the suragan (), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as sura sanggung (). These women would remove bowl covers and offer the foods to the king and queen after ensuring that the dishes were not poisoned.

Surang setting

The surang should be served with three tables and a hotpot. The largest round table at the right upper corner is the main table which contains main bowl, soups and stews, dishes, side dishes and fermented stored dishes. The small round table at the left upper corner contains red sura, gomtang or thick meat broth, dessert, tea, empty dishes and bowls. This table is also used to store the covers of bowls and dishes used in the main table. The rectangular table in the right lower corner contains eggs, sesame oil, various raw vegetables and several sauces. The hotpot at the left lower corner is heated with charcoal, and usually contains jeongol such as sinseollo.

Main dishes served in a bowl

Sura

Closeup of the ingredients in goldongban or bibimbap

Sura () is a bowl of boiled rice and grains. Two kinds of sura must always be served. This includes white sura.

White Sura (): boiled rice without any additional ingredients.

Red Sura (): boiled rice made with the boiled water of azuki beans.

Five Grain Sura (): made by boiling rice, sweet rice, glutinous millet, and azuki beans

Goldongban (): boiled rice mixed with steamed vegetables, roasted beef, and a fried egg. In the royal palace, bibimbap was known as goldongban.

Juk, mieum, and eungi

Juk () and mieum () or eung-i () are types of rice porridge usually served in the morning. Juk is thicker than mieum in texture, latter of which is similar to the Western gruel.

Omija eungi (): Firstly, omija berries are boiled and honey is then added to the boiled omija. The boiled omija berries are taken out. Mung bean starch is then added, the liquid is boiled again.

Sok mieum (): Sweet rice, red jujubes, ginseng root, and chestnuts are simmered.

Jatjuk : rice is soaked and pine nuts are ground before being boiled in water.

Hangin Juk (): Apricot kernels (also the flavoring agent of the popular Italian liqueur Amaretti di Saronno) are peeled and ground with rice. The rice and apricot seed mixture is boiled.

Heuikimjajuk (): Black sesame seeds are ground and boiled with rice.

Tarakjuk (): soaked rice is boiled with water, and then cow milk is added. It is then boiled some more.

Janggukjuk (): ground beef and chopped shiitake mushrooms are boiled together.

Other dishes include dalgyal samhap mieum, jo mieum, sok mieum, chajo mieum, yulmu eungi, nokmal eungi, omija eungi, etc.

Guksu

Domimyeon, stuffed sea bream casserole with vegetables and vermicelli

Guksu () are noodles that are prepared with buckwheat or wheat flour, with the former being preferred.

Myeon sinseollo (): Boiled sliced beef shank, paeju (), Japanese parsley, and sliced bamboo sprouts are boiled with beef stock. Boiled guksu is added to the ready beef stock mixture.

Onmyeon (): stock made from beef brisket is added to roast beef, sliced egg pancake, and guksu.

Nanmyeon (): Wheat flour is mixed with eggs to make noodles. They are then served with beef stock.

Domimyeon (): noodle soup made with panfish, sliced egg pancakes, ginkgo seeds, walnuts, fried meatballs, and pine nuts.

Other guksu dishes include jangguk naengmyeon, kimchiguk naengmyung, bibim naengmyeon, etc. Simple naengmyeon is also popular.

Mandu and ddeokguk

Mandu () are boiled or steamed dumplings. Mandu dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. Tteokguk () is a soup made of tteok (glutinous rice cakes)

Jangguk mandu (): kimchi, pork, and tofu are used as filling.

Saengchi mandu (): ring neck pheasant, dropwort, cabbage, and shiitake mushrooms are used as filling. Buckwheat dough is used. The prepared saengchi mandu is then boiled in meat stock.

Donga mandu (): Mandu made with winter melon, chicken and starch. It is steamed and then boiled in meat stock.

Pyeonsu (): Mandu made with beef, cucumber, green bean sprouts, shiitake mushrooms, and rock tripe.

Tteokguk (): Tteok sliced round to resemble coins, and is boiled with meat stock. It is served with egg pancake slices and roasted ground meat.

Other varieties include gyuasang () and junchi mandu ().

Eo mandu (): Mandu made with a thinly sliced fish flesh as its wrap and stuffed with minced beef, vegetables, and several spices.

Dishes

Tang

Tang is a type of soup made with beef shank, intestines, a knuckle (bone) and beef brisket.

Malgeun guk ( ): a hot and clear soup, and includes daikon-guk (), clear beef soup, wakame soup, matsutake soup, dried pollock soup, etc.

Gomguk: a thick soup made so by simmering for a long time. Varieties include gomtang (), seolleongtang (), yukgaejang (), etc.

Tojangguk (): a soup flavored with doenjang (fermented soybean paste). This includes cabbage tonjangguk, spinach tojangguk, etc.

Naengguk : a soup served cold. This includes kkaeguktang, oinaengguk, and wakame cold soup.

Jochi and gamjeong

Jochi () and gamjeong () are stew-like dishes which is called jjigae in nowadays. If seasoned with gochujang, they are called gamjeong. Jochi is seasoned with salt or salted shrimp. Other varieties include:

Crab gamjeong

Cucumber gamjeong

Oyster jochi

Zucchini jochi

Fish jochi, etc.

Jjim and seon

Baechuseon, steamed and stuffed bachu (napa cabbage) roll

Jjim (): steamed or boiled beef, pork, and fish seasoned with vegetables. Seon () is steamed vegetables, tofu, and fish stuffed with fillings made with beef or chicken and onions.

Swellfish jjim

Bure jjim ()

Red sea bream jjim or Pagrus major jjim

Tteok

Ox tail jjim

Dubuseon (), steamed tofu with fillings

Gajiseon (), made with eggplant

Oiseon (), made with cucumber

Hobakseon (), made with zucchini

Museon (), made with daikon

Baechuseon (), made with napa cabbage

Jeongol and sinseollo

Sinseollo

Jeongol and sinseollo are similar to Western stew or Chinese hotpot. Sinseollo (which is a variety of jeongol) is boiled in meat stock with various vegetables and mushrooms in a specific cooking pot with holes. Jeongol and sinseollo are served with a burner.

Domi guksu jeongol, made with noodles and Red seabream

Nakji jeongol, made with small octopus

Dubu jeongol, made with tofu

Side dishes

Saengchae

Saengchae () is like a salad seasoned with salt, vinegar, soy sauce, or mustard sauce.

Mu saengchae, made of shredded daikon

Oi saengchae, made of cucumber

Deodeok saengchae, made of deodeok root (Codonopsis lanceolata, a species of bonnet bellflower).

Seomchorongkkot saengchae, made of Korean bellflower, etc.

Namul

Gujeolpan

Namul () are any variety of steamed vegetables seasoned with hot pepper, garlic, green onion, salt, and sesame or perilla oil. Typical vegetables include spinach, daikon, royal fern, bracken, zucchini, green bean sprouts, Korean bellflower, bamboo shoots, etc. In some cases, dangmyeon (potato starch noodles) and roasted beef can be used as well.

Gujeolpan

Japchae

Tangpyeonchae

Jorigae

Jorigae () hard-boiled foods with heavy seasonings. Meats, fish and vegetable are mainly used.

Beef jorigae ()

Sliced steamed beef jorigae ()

Sliced steamed pork jorigae ()

Larimichthys polyactis (sort of Yellowfin croaker) jorigae ()

Jeonyuhwa

Bindaetteok

Jeonyuhwa () or sometimes jeon: a dish resembling a pancake. The main ingredients can be lightly battered with egg and wheat flour. Eggs, flour, and other ingredients can be mixed to make pancakes.

Jogaejeon, made with shellfish

Saeu jeon, made with shrimp

Gochu jeon, made with hot pepper

Bindaetteok () made from ground mung beans and other ingredients

Yeongeun jeon, made with sliced lotus root

Pajeon, made with green onion

Gui

Deodeok gui

Gui is a generic Korean cuisine term for roasted and seasoned dishes. The main ingredients include laver, beef, the root of deodeok (Codonopsis lanceolata; ), fish, mushrooms, vegetables, Aralia elata sprouts (), etc.

Garibi gui () or gari gui (), old term for galbi, grilled short ribs seasoned with soy sauce

Garibi gui (), grilled scallops

Neobiani (), ancient form of bulgogi

Pogui (), grilled po (either dried meat jerky, or fish)

Dak sanjeok (), grilled chicken and vegetables on skewers

Hwayang seok (), various marinated ingredients grilled on skewers

Hoe

Yukhoe (, )

Hoe () is raw fish or raw seasoned beef

Yukhoe, raw seasoned beef

Gaksaek hoe ()

Gabhoe (), etc.

Jang ()

sauce

Cheongjang (): "bright" sauce (soy sauce with vinegar)

Gochujang: hot pepper soybean paste sauce

Chogochujang (): vinegar hot pepper soybean paste sauce

Gyeojajeub (): mustard sauce

Banchan ()

dishes

Changui (): cold roast of laver and Codonopsis lanceolata root, a bonnet bellflower species called deodeok () in Korean

Deoungui (): hot roast of meat, fish, etc.

Jeonyuhwa (): pancake of meat, fish, and vegetables

Pyeonyuk (): steamed meat

Sukchae (): steamed vegetables

Saengchae (): raw seasoned vegetables

Jorim: lightly boiled meat, fish and vegetables with seasoning

Janggwa (): fermented vegetables in soy sauce

Jeotgal: fermented salty fish

Mareulchan (): dried slices of meat seasoned with spices, fried kelp, and dried salty fish

Hoe (): raw fish or beef, or fermented raw fish

Chansuran (): cold soup with vegetables or boiled meat

Chasu (): tea made from grains

Dessert

Tteok (rice cake)

Mostly made of rice, it is eaten as a dessert or on Korean Thanksgiving day, which falls on August 15 of the lunar year. These rice cakes vary from containing sweet red bean rice to sesame seeds. Most of these rice cakes are mildy sweet and are enjoyed by everyone from young to old.

Tea and fruit punch

Sikhye:

A sweet rice punch. Being an iconic Korean traditional drink, several varieties of canned sikhye are now widely available.

Sujeonggwa:

A sweet drink flavored with ginger and cinnamon. Softened dried persimmons and pine nuts are added at serving time.

Fruit Hwachae: fruit punch made by mixing several fruits together, or only one fruit used. The ingredients are cherries, strawberries, peaches, or watermelons. There are also hwachae with floating azalea petals, boiled barley, pine pollen, or slices of pear in omija-flavored water, sweetened with honey or sugar.

See also

List of Korea-related topics

Dae Jang Geum

Notes

^ Pettid, 129

^ Pettid, 130.

^ Pettid, 132.

^ Pettid, 130-132.

^ Pettid, 133.

^ Pettid, 134-135.

^ (in Korean) Doosan Encyclopedia

References

Pettid, Michael J., Korean Cuisine: An Illustrated History, London: Reaktion Books Ltd., 2008.

Prof. Jo Mun-su () (in Korean). Korean royal court cuisine (). Jeju University. http://e-foodservice.co.kr/food/main01-03.html. 

External links

Institute of Korean Royal Cuisine

(Korean) summary of Korean royal cuisine Information about Korean royal court cuisine

(Korean) General information about Korean royal court cuisine from KOPIA

(Korean) General information about Korean royal court cuisine from Jeonbuk Food Culture Plaza

Categories: Korean royal court cuisine | Korean royalty | Important Intangible Cultural Properties of South KoreaHidden categories: Articles containing Korean language text
About the Author

I am a professional writer from China Crafts Suppliers, which contains a great deal of information about $keyword_li, welcome to visit!

If you are looking for a different item here are a list of related products on Art Deco Glass, please check out the following:

wordpress plugins and themes automotive,business,crime,health,life,politics,science,technology,travel