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Dak-kkochi
''Dak-kkochi'' (, "chicken skewer") is a popular South Korean street food consisting of small pieces of chicken and scallions grilled on a skewer. ''Dak'' (chicken) is the most popular type of ''kkochi'' (skewered food). Others include sausages, fish cakes, and short rib patties called ''tteok-galbi''. The menu is basically charcoal-grilled Dak-kkochis and spicy seasoned Dak-kkochis. Etymology ''Dak'' () means chicken, and ''kkochi'' () means food on skewers or skewers themselves used for culinary purposes. See also * '' Jūjeh kabāb'' * '' Shish taouk'' * ''Yakitori'' * List of chicken dishes This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wi ... References Grilled skewers Korean chicken dishes Street food in South Korea {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkochi
''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean. Varieties See also * ''Jeok ''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays ( hwangap) and wedding ceremonies. Jeok comes in mu ...'' References Skewered foods Street food in South Korea {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori
is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for ''kushiyaki'' (grilled and skewered foods) in general. Preparation As they are designed for convenience and portability, yakitori are typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal. At home, appliances known as or are used. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea Tourism Organization
The Korea Tourism Organization (KTO) is an organization of the Republic of Korea (South Korea) under the Ministry of Culture and Tourism. It is commissioned to promote the country's tourism industry. The KTO was established in 1962 as a government-invested corporation responsible for the South Korean tourism industry according to the International Tourism Corporation Act. The organization promotes Korea as a tourist destination to attract foreign tourists. Starting in the 1980s, domestic tourism promotion also became a function of the KTO. Inbound visitors totaled over 6 million in 2006 and the tourism industry is said to be one of the factors that has some influence on the Korean economy. History *1961: The Tourism Promotion Law is enacted. *1962: The International Tourism Corporation (ITC) is established to promote South Korea’s tourism industry through the management of major hotels, taxis and the Korea Travel Bureau, as well as by training human resources to support t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilled Skewers
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chicken Dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and several different numbers and kinds of chicken such as c, aprons, pullets , and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Chicken dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shish Taouk
Shish taouk or shish tawook (; ; ) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in the Middle East and Caucasus. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world. Etymology ''Shish'' in Syrian-Arabic dialects or ''şiş'' in Turkish means skewer. Some scholars assert that it is itself a Persian loanword from ''sikh'', others say that it comes from the root "sı" in old Turkish meaning "to cut". It has been adopted in Egyptian Arabic, Lebanese-Arabic and Syrian-Arabic dialects. ''Tavuk'' () comes from old Turkic ''takagu'' and means chicken. Preparation The dish consists of cubes of chicken that are marinated, then skewered and grilled. Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations. Methods of serving The dish is eaten either as a sandwich or on a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jūjeh Kabāb
Jujeh kabab ( fa, جوجه کباب, literally "grilled chick") is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. It is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and saffron. It is sometimes spelled as ''Joojay kebob'' or ''Joojeh kabab''. Often served on '' chelo'' rice or wrapped in lavash bread, both of which are staples in the Iranian cuisine. The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes, peppers (grilled or raw), fresh lemons or other vegetables. See also * Shish kebab * Shish taouk Shish taouk or shish tawook (; ; ) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
{{SouthKorea-org-stub ...
The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean–English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic, French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language Dictionary ''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calgary Herald
The ''Calgary Herald'' is a daily newspaper published in Calgary, Alberta, Canada. Publication began in 1883 as ''The Calgary Herald, Mining and Ranche Advocate, and General Advertiser''. It is owned by the Postmedia Network. History ''The Calgary Herald, Mining and Ranche Advocate and General Advertiser'' started publication on 31 August 1883 in a tent at the junction of the Bow and Elbow by Thomas Braden, a school teacher, and his friend, Andrew Armour, a printer, and financed by "a five-hundred- dollar interest-free loan from a Toronto milliner, Miss Frances Ann Chandler." It started as a weekly paper with 150 copies of only four pages created on a handpress that arrived 11 days earlier on the first train to Calgary. A year's subscription cost $3. When Hugh St. Quentin Cayley became editor 26 November 1884 the Herald moved out of the tent and into a shack. Cayley quickly became partner and editor. Eventually, the publisher's name was changed to Herald Publishing Comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
In Korean cuisine gui or guee () is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', whose name was originally ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
