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Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgogi
''Bulgogi'' (불고기; ; from Korean language, Korean ''bul-gogi'' ), literally "fire meat", is a ''Gui (food), gui'' (구이; Korean-style grilled or roasted dish) made of thin, marination, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin steak, Sirloin, rib eye steak, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Etymology Bulgogi came from the Korean word ''bul-gogi'' (), consisting of ''bul'' ("fire") and ''gogi'' ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. After the National Liberation Day of Korea, liberation of the Korean Peninsula from Korea under Japa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squid As Food
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body ( mantle) can be stuffed whole, cut into flat pieces or sliced into rings. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanu
The Hanwoo ( ko, 한우), also Hanu or Korean Native, is a breed of small cattle native to Korea. It was formerly used as a draught animal, but this use has almost disappeared. It is now raised mainly for meat. It is one of four indigenous Korean breeds, the others being the Chikso, the Heugu and the Jeju Black. History The Hanwoo was traditionally a working animal breed. Until the expansion of the South Korean economy in the 1960s, it was little used for beef production. A herd book was established in 1968. Hanwoo beef has since become a premium product. The Hanwoo was listed by the FAO as "not at risk" in 2007. In 2003, the total population was reported to be about ; in 2014, it was reported as . In 2001, the Hanwoo was suggested to be a hybrid between taurine and indicine cattle. A mitochondrial DNA study in 2010 found it to be closely related to two taurine breeds, the Holstein and the Japanese Black, and distinctly different from the indicine Nellore and . In 2014, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgogi
''Bulgogi'' (불고기; ; from Korean language, Korean ''bul-gogi'' ), literally "fire meat", is a ''Gui (food), gui'' (구이; Korean-style grilled or roasted dish) made of thin, marination, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin steak, Sirloin, rib eye steak, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Etymology Bulgogi came from the Korean word ''bul-gogi'' (), consisting of ''bul'' ("fire") and ''gogi'' ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. After the National Liberation Day of Korea, liberation of the Korean Peninsula from Korea under Japa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeonggwa
''Jeonggwa'' () is a crispy, chewy ''hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, ''mullyeot'' (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly. Types Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons. If water is boiled first with honey (and often with spices such as cinnamon and ginger) and dried fruit is added later, it is called '' sujeonggwa'' (; "water ''jeonggwa''") and served cold as a beverage. Miljeonggwa * ''Aengdu-jeonggwa'' () – candied Korean cherry * ''Boksunga-jeonggwa'' () – candied peach * ''Cheongmae-jeonggwa'' () – candied green Korean plum * ''Cheonmundong-j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dasik
Dasik ( ko, 다식; lit. "tea food") is a bite-size hangwa that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ''dasikpan'' (). A dasik plate usually consists of an assortment of dasik of different colours, including green, yellow, pink, black, and white. Typical ingredients include: rice flour, pine pollen, black sesame, chestnut, and soybean. Varieties *''bam dasik'' () – made of steamed and mashed chestnut, or chestnut powder from finely sliced and sun-dried chestnuts *''geomeunkkae dasik'' () – made of toasted black sesame seed powder *''kkae dasik'' () – made of toasted sesame seed powder *''kong dasik'' () – made of steamed and pounded yellow soybean *''pureunkong dasik'' () – made of steamed and pounded green soybean *''songhwa dasik'' () – made of pine pollen *''ssal dasik'' () – made of steamed, dried, toasted, and then pounded glutinous ric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bugak
''Bugak'' () is a variety of vegetarian ''twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''banchan'' (accompaniment to cooked rice) or '' anju'' (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, '' gim'' (laver), and '' dasima'' (kelp). Vegetable oils such as perilla oil or soybean oil are typically used for frying. ''Bugak'' is a relatively rare culinary technique in Korean cuisine, along with ''dasima twigak'' (; deep fried vegetables without coating). It is often associated with Korean temple cuisine. Varieties * ''dangeun-bugak'' () – made with carrots * ''dasima-bugak'' () – made with kelp * ''deulkkae-songi-bugak'' () – made with perilla inflorescence * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongju (beverage)
''Cheongju'' (; literally "clear wine"), sometimes romanized as ''Chungju'', is a clear, refined rice wine of Korean origin. Names The word ''cheongju'' () consists of two characters: ''cheong'' () meaning "clear" and ''ju'' () meaning "alcoholic drink". It contrasts with ''takju'' (), as "tak" () means "turbid". The word ''takju'' usually refers to ''makgeolli'' (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced ''seishu'' used on the labels of sake. The native Korean word for "clear wine", ''malgeun-sul'' (), is also used to refer to ''cheongju''. Another name for ''cheongju'' is ''yakju'' (), which literally translates into "medicinal wine". History According to '' Things on Korea''—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (孫穆)—the Goryeo people used non-glutinous rice to brew rice wine. Another 12th-century Chinese book, '' Illustrated Account of Goryeo'', reports that Korean rice wine t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Twigim
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in South Africa. Asia South Asia Fritt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Fried Chicken
Korean fried chicken, usually called ''chikin'' (, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic ''huraideu-chicken'' (, from the English "fried chicken") and spicy ''yangnyeom chicken'' (, "seasoned chicken"). In South Korea, fried chicken is consumed as a meal, an appetizer, ''anju'' (food that is served and eaten with drinks), or as an after-meal snack. Korean fried chicken was described by Julia Moskin of ''The New York Times'' as a "thin, crackly and almost transparent crust". The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Pickled radishes and beer (or carbonated drink) are often served with K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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