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Bamcham
Yasik () is a term referring to South Korea's midnight snack culture. The dictionary meaning of Yasik is 'the food eaten in the middle of the night after dinner.' Korea's top yasik favourites include: ramyeon (라면), typically eaten with kimchi, chicken and beer (chimaek, 치킨, 맥주), jokbal and bossam(족발, 보쌈), tteokbokki and sundae (떡볶이, 순대), gungoguma (roasted sweet potatoes) and hoppang (군고구마, 호빵). Kimbap and jokbal is also popular. Past favorites, now less popular, include memilmuk (buckwheat jelly) and chapssaltteok(rice cakes filled with sweet beans). Fried chicken, first introduced in Korea in the 1980s, and pizza also top the list of night-time favorites. Fried chicken, in particular, has become a wide market, with chicken restaurant chains continually developing new sauces and wooing various Hallyu stars to promote their respective brands. Of course, no late-night chicken order would be complete without a cool pitcher of draft beer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramyeon
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the ''tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. History Etymology The word ''ramen'' is a Japanese borrowing of the Mandarin Chinese '' lāmiàn'' (, "pulled noodles"). However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish "ramen". One theory suggests that the Japanese mistook the Chinese particles "le" (了) or "la" (啦, a contraction of 了啊) for a "ra" sound when Chinese cooks would announce "hăo le" (好了) to communicate that a dish was complete. The Japanese t ... [...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] |
Chimaek
''Chimaek'' (; ) is a pairing of fried chicken (either plain '' huraideu'' or spicy '' yangnyeom'') and beer, served as '' anju'' ( en, food with alcohol) in the evening in many South Korean restaurants, including a number of specialized chains. Origin and popularization There is a historic record that indicates a similar recipe has existed in Korea since at least 600 years ago, but which was long forgotten until the late 2010s. Modern ''chimaek'' is believed to have been invented in late 20th century, but it is hard to pinpoint the exact time and place. From the roasted chicken that appeared in the early 1960s to the spicy chicken that was adapted to meet Korean tastes, South Korea has imported and developed a growing variety of chicken dishes. While chicken was gaining popularity, a new draft beer which appeared in the 1970s was also becoming very popular, and it became common for the two to be combined as a single menu item. Moreover, the 2002 Korea–Japan World Cup she ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jokbal
''Jokbal''(족발) is a Korean dish consisting of pig's trotters cooked with soy sauce and spices.Jokbal at It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. Additional ingredients used can include onion, leeks, garlic, cinnamon and black pepper. History Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do, where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong in the 1960s, and is known to have been developed by grandmothers from Pyeongan-do and Hwanghae-do for a living. In the 1960s and 1970s, it began to be widely known through visitors to ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bossam (food)
''Bossam'' (, 褓-) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ''ssamjang'' (wrap sauce), ''saeu-jeot'' (salted shrimp), kimchi, and ''ssam'' (wrap) vegetables such as lettuce, ''kkaennip'' (perilla leaves), and inner leaves of a napa cabbage. ''Bossam'' is a popular dish in South Korea, often served as '' anju'' (i.e. food accompanying alcoholic drinks). To eat, the meat and side dishes are wrapped together in ''ssam'' vegetables, hence the literal meaning of ''bossam'': "wrapped" or "packaged". History ''Bossam'' is traditionally linked with the process of '' gimjang'', during which large quantities of kimchi are prepared for winters. To ensure the commitment of the workers during this labor-intensive process, ''yangban'' (scholar-gentry of the Joseon era) would deliver a pig for a feast. The workers would enjoy boiled pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteokbokki
(), 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] |
Sundae (sausage)
''Sundae'' ( ko, 순대 , sometimes anglicized as ''soondae'') is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients. History The ''sundae'' sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish. Recipes for ''sundae'' are found in nineteenth century cookbooks including ''Gyuhap chongseo'' and ''Siuijeonseo''. Traditional ''sundae'', cow or pig intestines stuffed with ''seonji'' (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings. After the Korean War, when meat was scarce during the period of post-war poverty, ''dangmyeon'' replaced meat fillings in South Korea. ''Sundae'' became an inexpensive street snack sold in ''bunsikjip'' (snack bars), ''pojangmacha'' (street stalls), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gungoguma
Roasted sweet potato is a popular winter street food in East Asia. China, Hong Kong, and Taiwan In China, yellow-fleshed sweet potatoes are roasted in a large iron drum and sold as street food during winter. They are called ''kǎo-báishǔ'' (; "roasted sweet potato") in northern China, ''haau faan syu'' () in Cantonese speaking regions, and ''kǎo-dìguā'' (; "roasted sweet potato") in Taiwan, as the name of sweet potatoes themselves vary across the sinophone world. File:Roasted sweet potato.jpg, roasted sweet potato from China File:Roasted sweet potatoes and chestnuts hawkers (Hong Kong).jpg, roasted sweet potatoes hawker in Hong Kong Korea Sweet potatoes roasted in drum cans, called ''gun-goguma'' (; "roasted sweet potato"), are also popular in both North and South Korea. The food is sold from late autumn to winter by the vendors wearing '' ushanka'', which is sometimes referred to as "roasted sweet potato vendor hat" or "roasted chestnut vendor hat". Although any ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoppang
''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste. History ''Hoppang'' is a product that makes it easy for the family to eat steamed bread, which was formerly sold at snack bars. It was created when food founder Chang-sung Heo visited Japan in 1969. Heo created Hoppang as a product that was sold on Japanese streets and sold in the winter, the low-peak season in the bakery industry, and then released it in 1971. ''Hoppang'' is now popularly eaten in Japan as "Anman". Etymology ''Hoppang'' was a brand name for the ready-to-eat ''jjinppang'' developed by Samlip in 1970, which combined the onomatopoeia ''ho, ho'' (the sound for blowing on hot steamed bun) and ''ppang,'' the Korean word for bread. Also it has meaning of 'The whole family eats together and smiles; Ho ho'. The brand name soon became the generic name for convenience ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimbap
''Gimbap'' (), also romanized as kimbap, is a Korean cuisine, Korean dish made from Bap (food), cooked rice and ingredients such as vegetables, fish, and meats that are rolled in ''gim (food), gim''—dried sheets of seaweed—and served in bite-sized slices. * The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Korea under Japanese rule, Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. Regardless, it has since become a distinct dish. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with ''danmuji'' (yellow pickled radish) and kimchi. It is a popular take-out food in South Korea and abroad and is known as a convenient food because of its portability. Etymology ''Gim (food), Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''bap (food), Bap'' () bro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memilmuk
''Memil-muk'' () or buckwheat jelly is a light gray-brown '' muk'' (jelly) made from buckwheat starch. It is commonly served as ''banchan'' (a side dish accompanying rice) as well as '' anju'' (food accompanying alcoholic drinks). In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with ''chapssal-tteok'' (glutinous rice cakes) was widely served as '' yasik'' (late-night snack) by street vendors. In modern times, it is popular as a diet food. Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County. Preparation Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in '' maetdol'' (millstone) and sieved. The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers. The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapssaltteok
''Chapssal-tteok'' (; ), also called ''chaltteok'' (, ), is a ''tteok'', or Korean rice cake, made of glutinous rice. Etymology ''Chapssal-tteok'' is a compound noun consisting of ''chapssal'' (), meaning "glutinous rice," and ''tteok'' (), meaning "rice cake." The word ''chapssal'' is derived from the Middle Korean ''chɑl'' (), meaning "glutinous," and ''psɑl'' (), meaning "rice." ''Chɑlpsɑl'' () appears in ''Gugeup ganibang'', a 1489 book on medicine. * The word became ''chɑppsɑl'' () with consonant cluster reduction and then became ''chɑpsɑl'' () with degemination. Due to the loss of the vowel ''ɑ'' () as well as syllable-initial consonant clusters, the word became ''chapssal'' with the syllable boundary between coda ''p'' and onset ''ss''. ''Tteok'' is derived from the Middle Korean ''sdeok'' (), which appears in ''Worin seokbo'', a 1459 biography and eulogy of the Buddha. * The word ''chaltteok'' is a compound consisting of the attributive adjective ''chal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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