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Korean Barbeque
Korean barbecue ( ko, 고기구이, ''gogi-gui,'' 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order. The most representative form of ''gogi-gui'' is ''bulgogi,'' usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is ''galbi,'' made from marinated beef short ribs. However, ''gogi-gui'' also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide. History Korean BBQ was founded between 37 B.C. to 668 A.D. It was initially called “m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi
''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. ''Galbi'' is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in Korean barbecue. This and many other dishes in Korean barbecue influenced Yakiniku as seen in the use of galbi (coined as karubi). Preparation Cuts and marination Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, "LA ''galbi''", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by Korean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dak Galbi
DAK is the Deutsches Afrika Korps, a German World War II unit. DAK, Dak, dak, or ''variation'', may also refer to: Places * Dak, Kerman, Kerman Province, Iran * Dak, Sistan and Baluchestan, Sistan and Baluchestan Province, Iran * Dakhla Oasis Airport (IATA airport code: DAK), Egypt People * Dakota North (speedway rider) (born 1991), nickname * nickname of Dak Prescott (born 1993), American football player * Kuzgbour Dak (fl. from 2012) South Sudanese footballer Business * Dak, a cargo vehicle by Tomos * DAK Industries, a US discount electronics retailer * Double Action Kellerman, a trigger-pull variant used by some SIG Sauer pistols * Douglas ''Dakota'', a WWII British RAF cargo plane, abbreviated as "Dak" Other uses * ''DAK'' (gene) (dihydroxyacetone kinase), a human gene * ISO 639:dak or Dakota language, a Native American language * Fung Dou Dak, one of the legendary Five Elders in Chinese folklore See also * * Daks (other) (other) * DAQ (disambiguatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samgyeopsal
''Samgyeopsal'' (; ), ''samgyeopsal-gui'' ( ), or grilled pork belly is a type of ''gui'' (grilled dish) in Korean cuisine. Etymology Directly translated from Korean, ''samgyeop-sal'' () means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb. In Korea, the word ''samgyeop-sal,'' meaning "pork belly", often refers to ''samgyeop-sal-gui'' (grilled pork belly), in the same way that the word ''galbi,'' meaning "ribs", often refers to ''galbi-gui'' (grilled beef ribs). ''Gui'' refers to roasted, baked, or grilled dishes. One can also find ''ogyeopsal'' (), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. History The first mention of the meat dish was in a ''Donga-ilbo'' article published on November 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Terminology French butchers call the cut ''bavette'', which means "bib". In Brazil, it is called ''fraldinha'' ("little diaper"). The cut is common in Colombia, where they call it ''sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Argentina, Uruguay, Spain, and Rio Grande do Sul call flank steak ''vacío'' ("empty"). Use Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in ''fajitas''. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infraspinatus
In human anatomy, the infraspinatus muscle is a thick triangular muscle, which occupies the chief part of the infraspinatous fossa.''Gray's Anatomy'', see infobox. As one of the four muscles of the rotator cuff, the main function of the infraspinatus is to externally rotate the humerus and stabilize the shoulder joint. Structure It attaches medially to the infraspinous fossa of the scapula and laterally to the middle facet of the greater tubercle of the humerus. The muscle arises by fleshy fibers from the medial two-thirds of the infraspinatous fossa, and by tendinous fibers from the ridges on its surface; it also arises from the infraspinatous fascia which covers it, and separates it from the teres major and teres minor. The fibers converge to a tendon, which glides over the lateral border of the spine of the scapula and passing across the posterior part of the capsule of the shoulder-joint, is inserted into the middle impression on the greater tubercle of the humerus. The trape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strip Loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the sirloin In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually di ... (sometimes as the ''striploin'' in South Africa) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intercostal Muscle
Intercostal muscles are many different groups of muscles that run between the ribs, and help form and move the chest wall. The intercostal muscles are mainly involved in the mechanical aspect of breathing by helping expand and shrink the size of the chest cavity. Structure There are three principal layers; # External intercostal muscles also known as intercostalis externus aid in quiet and forced inhalation. They originate on ribs 1–11 and have their insertion on ribs 2–12. The external intercostals are responsible for the elevation of the ribs and bending them more open, thus expanding the transverse dimensions of the thoracic cavity. The muscle fibers are directed downwards, forwards and medially in the anterior part. # Internal intercostal muscles also known as intercostalis internus aid in forced expiration (quiet expiration is a passive process). They originate on ribs 2–12 and have their insertions on ribs 1–11.Their fibers pass anterior and supe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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