Wolgwachae
| Wolgwachae | |
 A plate of wolgwachae | |
| Korean name | |
|---|---|
| Hangul | 월과채 |
| Hanja | 越果菜 |
| Revised Romanization | wolgwachae |
| McCune–Reischauer | wolkwach'ae |
Wolgwachae is a variety of japchae, or mixed vegetable dish, that was part of the Korean royal court cuisine. It is made with zucchini, beef, pyogo (shiitake), chapssal bukkumi (찹쌀부꾸미, a pan-fried variety of tteok made of glutinous rice flour), and other vegetables.[1] The bukkumi can be either shredded or ball-shaped.
"Wolgwa" (월과) refers to the Oriental pickling melon (Cucumis melo var. conomon)photos in the Korean language.[2][3] Nowadays zucchini has largely replaced wolgwa for making the dish due to the latter vegetable's rarity.photo
Wolgwachae is seasoned with soy sauce, vinegar, and sesame oil.
References
- ↑ "Bukkumi 부꾸미" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-16.
- ↑ "채과 菜果 Cucumis melo var. conomon" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-16.
- ↑ "Wolgwachae 월과채" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-16.
See also
External links
- (Korean) Wolgwachae recipe at KBS
This article is issued from Wikipedia - version of the Friday, March 08, 2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.