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Gomul

Saka Wikipédia Jawa, bauwarna mardika basa Jawa

Gomul ( Hangul고물 ) nuduhake sawetara lapisan bubuk, topping, fillings, utawa dips ing masakan Korea .

Guna[besut | besut sumber]

Gomul 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.

Referensi[besut | besut sumber]

  1. 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.
  2. 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.
  3. "gomul" 고물. Doopedia (ing basa Korea). Doosan Corporation.
  4. 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.