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Buldak
''Buldak'' () or fire chicken is a heavily spiced, barbecued chicken dish. The literal meaning of the name is "fire chicken", where ''bul'' means "fire" and ''dak'' translates to "chicken." History ''Buldak'' became popular in South Korea during 2004, primarily for its extreme pungency, as the country's long-term recession and economic downturn caused the local population to seek out spicy food to relieve stress. The rise in popularity of ''buldak'' set the trend for extremely hot dishes in South Korea, which led to the rise of ''buldak'' franchise restaurants. However, the name ''buldak'' was registered at a patent office in April 2001 by Buwon Food, who claimed copyright to the name. This led to strong opposition from Hongcho Buldak and other leading ''buldak'' restaurants, who claimed that the term had been used as a common noun. On 30 April 2008, the Patent Court of Korea agreed that term was generalized and ''buldak'' became free for public use. Although the popularity of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Chicken Flavor Ramen
Hot n Flavor Ramen or ''buldak-bokkeum-myeon'' ( ko, 불닭볶음면, '' fire chicken stir-fried noodles'') is a South Korean brand of instant noodle, produced by Samyang Foods since April 2012. The large cup ''ramyeon'' debuted in June 2012, and a smaller cup was released in November 2013. It is considered one of the spiciest instant noodles available in the Korean market, with the original packet having 4,404 Scoville units. It is a type of 'stir-fried' dry noodle: after boiling, the noodles are drained, and mixed with a spicy sauce and a topping. ''Buldak-bokkeum-myeon'' became famous due to the Fire Noodle Challenge, a viral social media challenge where people film themselves attempting to complete a packet or bowl of these noodles. Buldak-bokkeum-myeon is Samyang's best-selling product. 100 million cumulative sales were reached in March 2014, and the brand attained monthly sales of 6 to 7 billion won the following year (5.1 to 5.9 million United States dollars). From the sec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Korea
South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korean Peninsula and sharing a land border with North Korea. Its western border is formed by the Yellow Sea, while its eastern border is defined by the Sea of Japan. South Korea claims to be the sole legitimate government of the entire peninsula and adjacent islands. It has a population of 51.75 million, of which roughly half live in the Seoul Capital Area, the fourth most populous metropolitan area in the world. Other major cities include Incheon, Busan, and Daegu. The Korean Peninsula was inhabited as early as the Lower Paleolithic period. Its first kingdom was noted in Chinese records in the early 7th century BCE. Following the unification of the Three Kingdoms of Korea into Silla and Balhae in the late 7th century, Korea was ruled by the Goryeo dynasty (918–1392) and the Joseon dynasty (1392–1897). The succeeding Korean Empire (1897–1910) was an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongyang Chili Pepper
The Cheongyang chili pepper ( ko, 청양고추) is a medium-sized chili cultivar of the species ''Capsicum annuum'', with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier. The chilli is a local speciality of Cheongyang County in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed .... However, it was named after Cheongsong and Yeongyang Counties when developed by Yoo Il-Woong, by hybridizing local Jejudo chilli with Thai chilli. The fruits can be light purple or green when unripe, and darken to a deep red as they ripen. The peppers retain their dark red color when dried. References {{Capsicum Cultivars Chili peppers Capsicum cultivars Korean vegetables ... [...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] |
Tongdak
''Tongdak'' (, "whole chicken") is a variety of chicken, prepared by deep-frying a whole chicken. It was a popular food in 1970s, being the only kind of fried chicken sold in Korea at that time. It is considered as the proto-Korean fried chicken. As more varieties of "whole chicken" dishes are also enjoyed in Korea nowadays and the generic term ''tongdak'' can refer to any "whole chicken" (e.g. rotisserie chicken is called ''jeongi-gui-tongdak'' (, "electric-grilled whole chicken") in Korea), the 70s-style whole chicken is now called ''yennal-tongdak'' (, "old-time whole chicken"). It is now sold as retro food in many traditional markets as well as streets in provincial cities. Suwon in Gyeonggi Province is famous for its ''tongdak golmok'' (, "''tongdak'' alley") with dozens of ''tongdak'' restaurants that are over 40 years old. Preparation Whole chicken seasoned with salt and black pepper is coated with a thin layer of weak flour (wheat flour with a low W), and deep-fried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padak
''Padak'' () is a South Korean chicken dish made from fried chicken and scallions. See also * 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 ... References South Korean chicken dishes Fried chicken {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjimdak
Andong-jjimdak () is a variety of ''jjim'' (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ''ganjang'' (Korean soy sauce) based sauce. The name literally means "steamed chicken of Andong." Origin There are many speculations on the origin of the dish. One is that it is a specialty food of the inner rich village of Andong during the Joseon period, prepared and eaten for special occasions. Another assumption is that during the 1980s in the ''Dak golmok'' (닭골목, literally "chicken alley") of the "Andong Gu Market," restaurant owners there made a dish including ingredients that regulars demanded, which became the current ''Andong-jjimdak''. The most plausible speculation among existing assumptions is that merchants of the ''Dak golmok'' at the market created the dish to keep their position against the rapid expansion of Western fried chicken shops. Preparations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' (), sometimes known as ''mi guoba'' (, ) is a Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeran-jjim
''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of '' jjim'', Korean steamed dish. * It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with ''saeu-jeot'' (salted shrimp) or ''myeongnan-jeot'' (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal ''gyeran-jjim'' is light and fluffy. Preparation and types There are several ways to cook ''gyeran-jjim''. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with ''saeu-jeot'' (salted shrimp), ''myeongnan-jeot'' (salted pollo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garae-tteok
''Garae-tteok'' () is a long, cylindrical ''tteok'' (rice cake) made with non-glutinous rice flour. Grilled ''garae-tteok'' is sometimes sold as street food. Thinly (and usually diagonally) sliced ''garae-tteok'' is used for making ''tteokguk'' (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. The world record of the longest ''garaetteok'' was achieved in Dangjin, South Korea in 2018, with . Preparation It is traditionally made by steaming non-glutinous rice flour in ''siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok S ...'' (steamer), pounding it and rolling it between the palms and the table or rolling it between the palms. The method forms a thick, cylindrical rice cake, around in diameter. Hand-rolled ''garae-tteok'' is not uniform i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform, called '' jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. '' Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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