| dbo:abstract
|
- El injeolmi es una variedad de tteok (pastel de arroz coreano) que se prepara cociendo al vapor y machacando harina de arroz glutinoso, a la que luego se da forma de trozos pequeños y se cubren normalmente con judías secas vaporizadas en polvo u otros ingredientes. Es un tipo representativo de tteok glutinoso machacado, y tiene variedades según el tipo de gomul (고물, cobertura) usado. El gomul puede hacerse con soja, judía azuki o sésamo seco en polvo, o con azofaifo seco cortado. Se añaden ingredientes secundarios al arroz cocido al vapor mientras se machaca en el anban (안반, tablero de madera para machacar). El patinjeolmi (팥인절미) y el kkaeinjeolmi (깨인절미) son ejemplos de las primeras, con polvo de judía azuki y sésamo respectivamente. Al ssuk injeolmi (쑥인절미) y surichwi injeolmi (수리취인절미) se añaden ssuk (Artemisia princeps) y surichwi. El injeolmi no es solo un aperitivo popular sino también un tteok de alta calidad usado para el janchi (잔치, fiesta o banquete) en Corea. Es fácil de digerir y nutritivo. El injeolmi puede guardarse en un frigorífico y sacarse cuando se necesita. Si se calienta levemente en el microondas, sabe casi también como recién hecho. (es)
- Injeolmi (인절미, pronounced [in.dʑʌl.mi]) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded tteok, and has varieties depending on the type of gomul (고물, something to coating rice cake) used. Gomul can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the anban (안반, wooden pounding board). Patinjeolmi (팥인절미), and kkaeinjeolmi (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ssuk injeolmi (쑥인절미) and surichwi injeolmi (수리취인절미) are artemisia and Synurus deltoides (AIT.) NAKAI) added. Injeolmi is not only a popular snack but also is considered a high quality tteok, used for janchi (Korean:잔치 ; party, feast, or banquet) in Korea. It is easily digested and nutritious. Injeolmi can be stored in a refrigerator and taken out when needed. If the tteok is heated slightly in the microwave, it may taste almost as good as the newly made one. Office workers sometimes eat injeolmi instead of rice or bread because they have no appetite in the morning and are easily digested when pressed for time. It is better to use soy beans gomul in summer because it is prone to damage. Red beans gomul(고물) is used a lot in spring, fall, and winter. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. Various foods using injeolmi are being released. A chef at Shilla Hotel's Chinese restaurant recently introduced 'Injeolmi Tenderloin Guobaorou'. In addition, the cafe also released beverages and desserts using injeolmi (ex. injeolmi patbingsu-adzuki-bean ice dessert, injeolmi croffle). (en)
- Injeolmi adalah jenis kue beras (tteok) yang terbuat dari adonan tepung beras ketan yang ditumbuk sampai kenyal. Setelah ditumbuk, dipotong kecil-kecil dan ditabur tepung kacang tanah dan kedelai. Untuk menghasilkan injeolmi dengan rasa dan kekenyalan yang tepat dibutuhkan tenaga ekstra untuk menumbuk adonan. Setelah ditumbuk dengan benar, dihasilkanlah injeolmi yang lembut, kenyal dan lengket di mulut. Injeolmi biasa disajikan pada acara khusus seperti hari ulang tahun pertama (doljanchi), namun kini dapat dibuat dan dimakan kapan saja. (in)
- 인절미는 찹쌀 가루를 쪄서 절구에 찧은 뒤 찐 콩과 같은 것들을 잘게 만들거나 가루로 만들어서 고물로 묻혀 만드는 대한민국의 떡 중 한 종류이다. 대표적인 찹쌀떡의 형태로써 어떤 고물이 쓰이냐에 따라 종류가 다양해지며, 콩, 팥, 깨가루, 잘게 썬 대추 등이 고물로 만들어질 수 있다. 그 예로는 팥 인절미, 깨인절미, 쑥인절미, 수리취 인절미가 있다. 인절미는 좋은 먹을거리일 뿐만 아니라 잔치에서 쓰이는 고급 떡이기도 하다. 또한 소화하기 쉽고 영양분도 풍부하다. 찰떡이 무른 상태에서 냉동했다가 꺼내어 상온에 두면 원래의 말랑말랑한 질감이 살아나기 때문에 냉동고에 넣어 두고 조금씩 꺼내 먹는다. 직장인들은 입맛이 없고 시간에 쫓기는 아침에 소화가 잘되고 든든하다는 이유로 밥이나 빵 대신 떡을 먹기도 한다. (ko)
- Injeolmi (kor. 인절미, wym. indʑʌlmi) – tradycyjne danie koreańskie przyrządzane z mąki ryżu kleistego (słodkiej mąki ryżowej); rodzaj bitego ciasta tteok. (pl)
|
| dbo:country
| |
| dbo:ingredient
| |
| dbo:ingredientName
|
- glutinous riceflour, bean powders
|
| dbo:thumbnail
| |
| dbo:wikiPageExternalLink
| |
| dbo:wikiPageID
| |
| dbo:wikiPageLength
|
- 6203 (xsd:nonNegativeInteger)
|
| dbo:wikiPageRevisionID
| |
| dbo:wikiPageWikiLink
| |
| dbp:caption
|
- Injeolmi covered with roasted soybean powder (en)
|
| dbp:country
| |
| dbp:hangul
| |
| dbp:mainIngredient
|
- glutinous rice flour, bean powders (en)
|
| dbp:mr
| |
| dbp:name
| |
| dbp:region
|
- Korean-speaking areas (en)
|
| dbp:rr
| |
| dbp:wikiPageUsesTemplate
| |
| dct:subject
| |
| rdf:type
| |
| rdfs:comment
|
- Injeolmi adalah jenis kue beras (tteok) yang terbuat dari adonan tepung beras ketan yang ditumbuk sampai kenyal. Setelah ditumbuk, dipotong kecil-kecil dan ditabur tepung kacang tanah dan kedelai. Untuk menghasilkan injeolmi dengan rasa dan kekenyalan yang tepat dibutuhkan tenaga ekstra untuk menumbuk adonan. Setelah ditumbuk dengan benar, dihasilkanlah injeolmi yang lembut, kenyal dan lengket di mulut. Injeolmi biasa disajikan pada acara khusus seperti hari ulang tahun pertama (doljanchi), namun kini dapat dibuat dan dimakan kapan saja. (in)
- 인절미는 찹쌀 가루를 쪄서 절구에 찧은 뒤 찐 콩과 같은 것들을 잘게 만들거나 가루로 만들어서 고물로 묻혀 만드는 대한민국의 떡 중 한 종류이다. 대표적인 찹쌀떡의 형태로써 어떤 고물이 쓰이냐에 따라 종류가 다양해지며, 콩, 팥, 깨가루, 잘게 썬 대추 등이 고물로 만들어질 수 있다. 그 예로는 팥 인절미, 깨인절미, 쑥인절미, 수리취 인절미가 있다. 인절미는 좋은 먹을거리일 뿐만 아니라 잔치에서 쓰이는 고급 떡이기도 하다. 또한 소화하기 쉽고 영양분도 풍부하다. 찰떡이 무른 상태에서 냉동했다가 꺼내어 상온에 두면 원래의 말랑말랑한 질감이 살아나기 때문에 냉동고에 넣어 두고 조금씩 꺼내 먹는다. 직장인들은 입맛이 없고 시간에 쫓기는 아침에 소화가 잘되고 든든하다는 이유로 밥이나 빵 대신 떡을 먹기도 한다. (ko)
- Injeolmi (kor. 인절미, wym. indʑʌlmi) – tradycyjne danie koreańskie przyrządzane z mąki ryżu kleistego (słodkiej mąki ryżowej); rodzaj bitego ciasta tteok. (pl)
- Injeolmi (인절미, pronounced [in.dʑʌl.mi]) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is better to use soy beans gomul in summer because it is prone to damage. Red beans gomul(고물) is used a lot in spring, fall, and winter. (en)
- El injeolmi es una variedad de tteok (pastel de arroz coreano) que se prepara cociendo al vapor y machacando harina de arroz glutinoso, a la que luego se da forma de trozos pequeños y se cubren normalmente con judías secas vaporizadas en polvo u otros ingredientes. El injeolmi no es solo un aperitivo popular sino también un tteok de alta calidad usado para el janchi (잔치, fiesta o banquete) en Corea. Es fácil de digerir y nutritivo. El injeolmi puede guardarse en un frigorífico y sacarse cuando se necesita. Si se calienta levemente en el microondas, sabe casi también como recién hecho. (es)
|
| rdfs:label
|
- Incholmi (es)
- Injeolmi (en)
- Injeolmi (in)
- 인절미 (ko)
- Injeolmi (pl)
|
| owl:sameAs
| |
| prov:wasDerivedFrom
| |
| foaf:depiction
| |
| foaf:isPrimaryTopicOf
| |
| foaf:name
| |
| is dbo:wikiPageWikiLink
of | |
| is foaf:primaryTopic
of | |
_(rice_cake).jpg=3fwidth=3d300)
_(rice_cake).jpg){kind=link}
