Gomul
Gomul ( Hangul: 고물 ) nuduhake sawetara lapisan bubuk, topping, fillings, utawa dips ing masakan Korea .
Guna
besutGomul digunakake kanggo nambah tampilan lan rasa tteok (kue beras), kalebu injeolmi, danja, lan gyeongdan, uga isi antarane lapisan kanggo siru-tteok (kue beras kukus). [1] [2] [3] Iku mbantu malah masak kue beras kukus, dadi lapisan sing kurang kandhel (dibandhingake karo lapisan glepung beras, sing cenderung dadi lengket nalika nguap) sing luwih gampang liwat uap. [4]
Gomul uga digunakake kanggo topping bingsu (es serut). Kadhangkala, gomul kedhele disuguhake karo samgyeopsal panggang (perut babi), karo daging sing dicelup ing bubuk kedhele nalika dipangan.
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Gyeongdan dilapisi karo macem-macem gomul -
Danja dilapisi bam-daechu-gomul (helai kastanye lan jujube) -
Injeolmi dilapisi kong-gomul (bubuk kedelai) -
Gyeongdan dilapisi gomul -
Siru-tteok isi pat-gomul (bubuk kacang abang) -
Injeolmi dilapisi heugimja-gomul (wêdakakêna wijen ireng) -
Gyeongdan dilapisi karo macem-macem gomul -
Bingsu ditambahi kong-gomul (bubuk kedelai) -
Yeot dilapisi kong-gomul (wêdakakêna kedelai)
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Referensi
besut- ↑ Chun, Hui-jung (2014). Yoon, Ho-mi (èd.). Korean Food Guide 800. Seoul: The Korea Foundation. kc. 36–37. ISBN 89-89782-10-4 – lumantar issuu.
- ↑ Shurtleff, William; Aoyagi, Akiko (2012). History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012). Soyinfo Center. kc. 5. ISBN 978-1-928914-52-5.
- ↑ "gomul" 고물. Doopedia (ing basa Korea). Doosan Corporation.
- ↑ 신, 미경. "gomul" 고물. Encyclopedia of Korean Culture (ing basa Korea). Academy of Korean Studies. Diarsip saka sing asli ing 30 July 2017. Dibukak ing 21 May 2017.