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Bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Varieties There are dry ''bokkeum'' varieties and wet (or moist) ''bokkeum'' varieties. Dry * ''bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken gizzards * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''japchae'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried anchovies * ''ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid Wet * ''dak-galbi'' () – stir-fried chicken * ''jeyuk-bokkeum'' () – stir-fried pork * ''nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried matsutake * ''tteok-bokki'' () – stir-fried rice cakes * ''kimchi-bokkeum'' () – stir-fried Kimchi *soseji yachae bokk-eum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bokkeum-bap
''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in ''kimchi-bokkeum-bap'' (kimchi fried rice). Varieties As an add-on In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ( literally "Please fry rice.") after eating main dishes cooked on a tabletop stove, such as ''dak-galbi'' (spicy stir-fried chicken) or ''nakji-bokkeum'' (stir-fried octopus), then cooked rice along with '' gimgaru'' (seaweed flakes) and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched. File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg, Scorching fried rice with the remains of stir-fried hagfish By ingredients The name of the most prominent ingredient other than cooked rice often appears at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ojingeo-chae-bokkeum
''Ojingeo-chae-bokkeum'' () is a ''bokkeum'' (stir-fried dish) made with dried shredded squid—called ''ojingeo-chae'' in Korean— and gochujang-based sauce. Like other dry ''banchan'' (side dish), it can be stored for a long time and retain its taste. Preparation Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling ''gochujang'' (chili paste), sugar, rice cooking wine, and water. Sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ... and toasted sesame seeds are sprinkled on top when served. Photos Sil-ojingeo-chae-bokkeum.jpg, White (non-spicy) version Ojingeo-chae-bokkeum.jpg, Red (spicy) version References Banchan Squid dishes {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir-fry
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nakji-bokkeum
''Nakji-bokkeum'' * () or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. History While nakji bokkeum is a more modern dish only originating in the 1960s, it is a fairly simple and unassuming dish that feels like it is timeless and far older. The roots of its origins date back to the 19th century wherein octopus was mostly consumed either raw, dried, or pan-fried. Dishes such as nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus) were served during the early 20th century. During this time, octopus began to be consumed more frequently due to traditionally perceived health benefits, some of which have been confirmed with modern nutritional science due to octopus being a lower calorie protein and micronutrient source. Other dishes with octopus were also developed from this trend such as yeonpotang (pellucid octopus soup) and nakji-bibimbap (mixed rice w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok-bokki
(), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteokbokki'' in dishes. It can be seasoned with either spicy ''gochujang'' (chili paste) or non-spicy ''ganjang'' (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called ''gungjung-tteokbokki'' (royal court ''tteokbokki''). Today, variations also include curry-''tteokbokki'', cream sauce-''tteokbokki'', ''jajang-tteokbokki'', seafood-''tteokbokki'', rose-tteokbokki, ''galbi-tteokbokki'' and so on. ''Tteokbokki'' is commonly purchased and eaten at ''bunsikjip'' (snack bars) as well as ''pojangmacha'' (street stalls). There are also dedicated restaurants for ''tteokbokki'', where it is referred to as ''jeukseok tteokbokki'' (impromptu ''tteokbokki''). It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dak-galbi
''Dak-galbi'' (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a ''gochujang''-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, ''tteok'' (rice cake), and other ingredients. * In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib. Many ''dak-galbi'' restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ''ssam'' (wrap) vegetables. History and etymology Although ''dak'' and ''galbi'' translate into "chicken" and "rib" respectively, the term ''dak-galbi'' does not refer to chicken ribs. This dish was developed in the 1960s as grilled chicken-pieces, an inexpensive '' anju'' accompaniment to alcoholic drinks in small taverns on the outskirts of Chuncheon. It replaced the comparatively expensive ''gui'' dishes which were grilled over charcoal. ''Dak-galbi'' spread to Chuncheon's main districts, where the livestock industry was thrivin ... [...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] |
Octopus Minor
''Octopus minor'', otherwise known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the benthic coastal waters surrounding Eastern China, Japan, and the Korean Peninsula. It lives at depths ranging from . ''O. minor'' is commonly found in the mudflats of sub-tidal zones leaving it exposed to significant environmental variations. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the Asian countries in which it is found. It is important commercially to the fishing communities in Korea, it contributes to the $35 million octopus industry. It is recognised as a Korean culinary seafood option, commonly referred to as ''nakji'' (낙지). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiological makeup of the ''O. minor''. It has been shown to host a dangerous pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matsutake
, ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in East Asia, Europe, and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odor. Etymology The common name and specific epitaph, ''matsutake'', in use since the late 19th century, derives from Japanese ''matsu'' (pine tree) and ''take'' (mushroom). Habitat and distribution Matsutake mushrooms grow in East Asia, Southeast Asia (Bhutan and Laos), parts of Europe such as Estonia, Finland, Norway, Poland, Sweden, and along the Pacific coasts of Canada and the United States. Matsutake mushrooms grow under trees and are usually concealed under litter on the forest floor, forming a symbiotic relationship with roots of various tree species. In Korea and Japan, matsutake mushrooms are most commonly associated with ''Pinus densiflora''. Similar species In Japan, several closely related species have been found, including ''Tricholoma bakamatsutake'' (''baka-matsu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") ... [...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] |
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