Wolgwachae

From Wikipedia, the free encyclopedia

Wolgwachae
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.

[edit] References

  1. ^ Bukkumi 부꾸미 (Korean). Doosan Encyclopedia. Retrieved on 2008-05-16.
  2. ^ 채과 菜果 Cucumis melo var. conomon (Korean). Doosan Encyclopedia. Retrieved on 2008-05-16.
  3. ^ Wolgwachae 월과채 (Korean). Doosan Encyclopedia. Retrieved on 2008-05-16.

[edit] See also

[edit] External links

This article on Korean cuisine is a stub. You can help by expanding it.