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Makgeolli ( Korean : 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi] ), sometimes anglicized to makkoli ( / ˈmækəli /, [1] MAK-ə-lee ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a ...
e. Sikhye ( Korean : 식혜, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet ...
Clear. Ingredients. Distilled ethanol, sweeteners, flavorings. Related products. baijiu, shōchū. Soju ( / ˈsoʊdʒuː /; Korean : 소주; Hanja : 燒酒) is a clear and colorless Korean distilled alcoholic beverage, [1] [2] [3] traditionally made from rice, but later from other grains. [4] It is usually consumed neat.
Milkis (Korean: 밀키스; RR: Milkiseu) is a Korean soft drink produced by Lotte Chilsung, a South Korean beverage company.. It combines many of the common elements of traditional carbonated beverages such as sugar, and carbonated water with milk to create a creamy taste; its label proclaims "New feeling of soda beverage".
Culture of Korea. Korea 's drinking culture interfaces deeply with its social structure, lifestyle, and traditions. Koreans drink so much because they work so hard. [1] The beverages themselves are also reflective of the country's varying geography, climate, and culture. Korean interest in creating alcohol came about during the Koryo Dynasty ...
Budae-jjigae ( Korean : 부대찌개; lit. army base stew) is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, Spam, baked beans, kimchi, instant noodles, gochujang and American cheese. The dish is now a popular anju ...
The word cheongju ( 청주; 淸酒) consists of two characters: cheong ( 청; 淸) meaning "clear" and ju ( 주; 酒) meaning "alcoholic drink". It contrasts with takju ( 탁주; 濁酒 ), as "tak" ( 탁; 濁) means "turbid". The word takju usually refers to makgeolli (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the ...
Sujeonggwa. Sujeonggwa ( Korean : 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with gotgam (dried persimmon) and garnished with pine nuts. [1] The punch is made by brewing first the cinnamon sticks and ginger at a slow boil.
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