Daechu-gom
In this article, we will explore the relevance of Daechu-gom in various contexts and its impact on today's society. Daechu-gom has captured the attention of many people in recent years, generating debates and reflections around its meaning and implications. Throughout history, Daechu-gom has played a crucial role in the evolution of societies and the formation of individual and collective identities. From its emergence to the present, Daechu-gom has been the object of study, admiration, controversy and reinterpretation in fields as diverse as science, technology, art, politics and popular culture. In this article, we will examine how Daechu-gom has shaped our world and will continue to do so in the future.
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Jujube |
| Ingredients generally used | Glutinous rice flour, walnuts, pine nuts |
| Korean name | |
| Hangul | 대추곰 |
| RR | daechugom |
| MR | taech'ugom |
| IPA | tɛ.tɕʰu.ɡom |
Daechu-gom (대추곰) is a Korean porridge (juk) that features jujubes.
Preparation
Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds.[1] Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering.[1] The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.[1]
References
- ^ a b c Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration (2008). Hangugui jeontong hyangto eumsik 4: Chungcheongbuk-do 한국의 전통향토음식 4: 충청북도 [Korea Traditional Local Food 4: Chungcheongbuk-do]. Seoul: Kyomunsa. pp. 252, 265. ISBN 978-89-363-0918-3 – via Korea Traditional Knowledge Portal.
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