Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Ojingeochae_bokkeum> ?p ?o }
Showing triples 1 to 48 of
48
with 100 triples per page.
- Ojingeochae_bokkeum abstract "Ojingeochae bokkeum (lit. \"stir-fried dried shredded squid\") is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang (Korean chili pepper paste) and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means \"stir-fried\". It is eaten as banchan (small side dishes) when having a meal with a bowl of cooked rice".
- Ojingeochae_bokkeum thumbnail Korean_cuisine-Ojingeochae_bokkeum-01.jpg?width=300.
- Ojingeochae_bokkeum wikiPageID "22949257".
- Ojingeochae_bokkeum wikiPageLength "1710".
- Ojingeochae_bokkeum wikiPageOutDegree "18".
- Ojingeochae_bokkeum wikiPageRevisionID "702002519".
- Ojingeochae_bokkeum wikiPageWikiLink Banchan.
- Ojingeochae_bokkeum wikiPageWikiLink Category:Korean_cuisine.
- Ojingeochae_bokkeum wikiPageWikiLink Category:Squid_dishes.
- Ojingeochae_bokkeum wikiPageWikiLink Corn_syrup.
- Ojingeochae_bokkeum wikiPageWikiLink Dried_shredded_squid.
- Ojingeochae_bokkeum wikiPageWikiLink Garnish_(food).
- Ojingeochae_bokkeum wikiPageWikiLink Gochujang.
- Ojingeochae_bokkeum wikiPageWikiLink Jorim.
- Ojingeochae_bokkeum wikiPageWikiLink Korean_cuisine.
- Ojingeochae_bokkeum wikiPageWikiLink Sauce.
- Ojingeochae_bokkeum wikiPageWikiLink Sesame.
- Ojingeochae_bokkeum wikiPageWikiLink Sesame_oil.
- Ojingeochae_bokkeum wikiPageWikiLink Stir_frying.
- Ojingeochae_bokkeum wikiPageWikiLink Sugar.
- Ojingeochae_bokkeum wikiPageWikiLink Category:Banchan.
- Ojingeochae_bokkeum wikiPageWikiLinkText "Ojingeochae bokkeum".
- Ojingeochae_bokkeum wikiPageWikiLinkText "ojingeochae bokkeum".
- Ojingeochae_bokkeum caption "Ojingeochae bokkeum".
- Ojingeochae_bokkeum hangul "오징어채볶음".
- Ojingeochae_bokkeum hanja "none".
- Ojingeochae_bokkeum img "Korean cuisine-Ojingeochae bokkeum-01.jpg".
- Ojingeochae_bokkeum mr "ochingoch'ae pokkŭm".
- Ojingeochae_bokkeum rr "ojingeochae bokkeum".
- Ojingeochae_bokkeum wikiPageUsesTemplate Template:Commons.
- Ojingeochae_bokkeum wikiPageUsesTemplate Template:Infobox_Korean_name.
- Ojingeochae_bokkeum wikiPageUsesTemplate Template:Korea-cuisine-stub.
- Ojingeochae_bokkeum wikiPageUsesTemplate Template:Reflist.
- Ojingeochae_bokkeum subject Category:Korean_cuisine.
- Ojingeochae_bokkeum subject Category:Squid_dishes.
- Ojingeochae_bokkeum subject Category:Banchan.
- Ojingeochae_bokkeum hypernym Dish.
- Ojingeochae_bokkeum type Food.
- Ojingeochae_bokkeum comment "Ojingeochae bokkeum (lit. \"stir-fried dried shredded squid\") is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang (Korean chili pepper paste) and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means \"stir-fried\". It is eaten as banchan (small side dishes) when having a meal with a bowl of cooked rice".
- Ojingeochae_bokkeum label "Ojingeochae bokkeum".
- Ojingeochae_bokkeum sameAs Q5369104.
- Ojingeochae_bokkeum sameAs Ojingeochae_bokkeum.
- Ojingeochae_bokkeum sameAs 오징어채_볶음.
- Ojingeochae_bokkeum sameAs m.063_r4f.
- Ojingeochae_bokkeum sameAs Q5369104.
- Ojingeochae_bokkeum wasDerivedFrom Ojingeochae_bokkeum?oldid=702002519.
- Ojingeochae_bokkeum depiction Korean_cuisine-Ojingeochae_bokkeum-01.jpg.
- Ojingeochae_bokkeum isPrimaryTopicOf Ojingeochae_bokkeum.