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- Q39553 subject Q7166513.
- Q39553 subject Q8576008.
- Q39553 abstract "Sujeonggwa is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger and is often garnished with pine nuts. The punch is made by brewing first the cinnamon and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance.Sujeonggwa is served cold and commonly as a dessert, much like sikhye, due to its sweet taste. It is also widely available in canned form.photo".
- Q39553 thumbnail Korean_fruit_punch-Sujeonggwa-02.jpg?width=300.
- Q39553 wikiPageExternalLink article.do?_method=view&art_id=3154&lang=en&m=0004001001014&p=01.
- Q39553 wikiPageExternalLink read?articleId=9641&bbsId=MC001&prevArticle=&TOKEN=&pageIndex=15.
- Q39553 wikiPageExternalLink 191268193_c4edb36377_m.jpg.
- Q39553 wikiPageWikiLink Q10987.
- Q39553 wikiPageWikiLink Q11190742.
- Q39553 wikiPageWikiLink Q1121224.
- Q39553 wikiPageWikiLink Q11836419.
- Q39553 wikiPageWikiLink Q18097.
- Q39553 wikiPageWikiLink Q182940.
- Q39553 wikiPageWikiLink Q212933.
- Q39553 wikiPageWikiLink Q28165.
- Q39553 wikiPageWikiLink Q28208.
- Q39553 wikiPageWikiLink Q29526.
- Q39553 wikiPageWikiLink Q35625.
- Q39553 wikiPageWikiLink Q6018286.
- Q39553 wikiPageWikiLink Q647500.
- Q39553 wikiPageWikiLink Q701054.
- Q39553 wikiPageWikiLink Q7166513.
- Q39553 wikiPageWikiLink Q848779.
- Q39553 wikiPageWikiLink Q8576008.
- Q39553 type Food.
- Q39553 type FunctionalSubstance.
- Q39553 type Thing.
- Q39553 type Q2095.
- Q39553 comment "Sujeonggwa is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger and is often garnished with pine nuts. The punch is made by brewing first the cinnamon and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled.".
- Q39553 label "Sujeonggwa".
- Q39553 depiction Korean_fruit_punch-Sujeonggwa-02.jpg.
- Q39553 homepage article.do?_method=view&art_id=3154&lang=en&m=0004001001014&p=01.