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Dongaseu
Dongaseu is a Korean dish which consists of a breaded, deep-fried pork cutlet. History The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity. became popular in the 1960s, with the spread of —light western food—restaurants. The dish, although called by the Japanese-derived name , followed Western pork cutlet recipes such as those of the Austrian —thinned by pounding before being breaded and deep-fried. It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. developed into two distinct varieties. In 1977, -style with thin meat became a popular menu in —drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment. As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongaseu 4
Dongaseu is a Korean dish which consists of a breaded, deep-fried pork cutlet. History The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity. became popular in the 1960s, with the spread of —light western food—restaurants. The dish, although called by the Japanese-derived name , followed Western pork cutlet recipes such as those of the Austrian —thinned by pounding before being breaded and deep-fried. It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. developed into two distinct varieties. In 1977, -style with thin meat became a popular menu in —drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment. As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongaseu 3
Dongaseu is a Korean dish which consists of a breaded, deep-fried pork cutlet. History The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity. became popular in the 1960s, with the spread of —light western food—restaurants. The dish, although called by the Japanese-derived name , followed Western pork cutlet recipes such as those of the Austrian —thinned by pounding before being breaded and deep-fried. It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. developed into two distinct varieties. In 1977, -style with thin meat became a popular menu in —drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment. As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet is a dish made from coating a cutlet of meat with breadcrumbs, breading or batter (cooking), batter and either frying or baking it. Breaded cutlet is known as schnitzel in German language, German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, tonkatsu, katsu in Japan and Korea, kotlet schabowy, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in Post-Soviet states, post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartar Sauce
Tartar sauce (French: ''sauce tartare''; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. Composition Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, bitartrate, oil) or aioli (olive oil, garlic), with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. See also * List of common dips * Remoulade * Steak tartare * Tarator * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Foods
Deep or The Deep may refer to: Places United States * Deep Creek (Appomattox River tributary), Virginia * Deep Creek (Great Salt Lake), Idaho and Utah * Deep Creek (Mahantango Creek tributary), Pennsylvania * Deep Creek (Mojave River tributary), California * Deep Creek (Pine Creek tributary), Pennsylvania * Deep Creek (Soque River tributary), Georgia * Deep Creek (Texas), a tributary of the Colorado River * Deep Creek (Washington), a tributary of the Spokane River * Deep River (Indiana), a tributary of the Little Calumet River * Deep River (Iowa), a minor tributary of the English River * Deep River (North Carolina) * Deep River (Washington), a minor tributary of the Columbia River * Deep Voll Brook, New Jersey, also known as Deep Brook Elsewhere * Deep Creek (Bahamas) * Deep Creek (Melbourne, Victoria), Australia, a tributary of the Maribyrnong River * Deep River (Western Australia) People * Deep (given name) * Deep (rapper), Punjabi rapper from Houston, Texas * Ravi Deep (b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pork Dishes
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. Fresh pork may contain trichinosis, a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm ''Trichinella spiralis'', commonly called the trichina worm. In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkakdugi
''Kkakdugi'' (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called ''mu'', 무 in Korean) is used, but other vegetables or fruits can also be used. ''Kkakduk-kkakduk'' is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called ''kkakdugi''. ''Kkakdugi'' is a popular banchan (side dish) enjoyed by Koreans and others. Origin and history The origin of ''kkakdugi'' is mentioned in a cookbook named ''Joseon yorihak'' (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo (홍선표) in 1940. According to the book, ''kkakdugi'' was created by Princess Sukseon (숙선옹주 淑善翁主), a daughter of King Jeongjo (r. 1776–1800) and the wife of Hong Hyeon-ju (홍현주 洪 顯周), a high-ranking government officer titled as ''Yeongmyeongwi'' (영명위 永明慰). When a matter for congratulation happened to the royal court, members of the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baechu-kimchi
''Baechu-kimchi'' (), translated as cabbage kimchi or simply kimchi is a quintessential ''banchan'' (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. * Preparation ''Baechu-kimchi'' is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, ''jeotgal'' (salted seafood), ''gochugaru'' (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Cabbages Korean brining salt, has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. Per water, around of salt is used. Half of the salt is dissolved in water before putting the cabbages in, and the other half is sprinkled in between the layers of napa cabbages that were washed, trimmed, and halved or quartered lengthwise. The cabbages are salted in the brine for several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ssamjang
''Ssamjang'' ( ko, 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (''doenjang''), red chili paste (''gochujang''), sesame oil, onion, garlic, scallion, green onions, and optionally brown sugar. Use ''Ssamjang'' is usually eaten with a ''ssam'' of grilled meat. One typically puts a leaf of lettuce or perilla on an open hand, places the main components of the meal (grilled meat such as ''galbi'' or ''samgyeopsal'', kimchi and other ''banchan'', rice if desired) in bite-size pieces in the center, tops it off with ''ssamjang'', wraps the leaf around the entire contents, and then eats the wrapped ''ssam''. It is also served as a dip with peppers. Etymology ''Ssam'' means "wrapped" and ''jang'' means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce". Variations Besides the standard way of making ''ssamjang'', other ingredients can be added to make special versions. There are also c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang
''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. The '' Records of the Three Kingdoms'', a Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named ''Dongyi'' (Eastern foreigners), in the '' Book of Wei''. Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo. In ''Samguk Sagi'', a historical record of the Three Kingdoms era, it is written that ''doenjang'' and ''ganjang'' along with ''meju'' and ''jeotgal'' were prepared for the wedding ceremony of the King Sinmun in February 683. ''Sikhwaji'', a section from '' Goryeosa'' (History of G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danmuji
''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takuan'' is often served uncooked alongside other types of ''tsukemono'' ('pickled things'). It is also enjoyed at the end of meals to aid digestion. History In Japan, famous Buddhist monk Takuan Sōhō (1573–1645) is popularly credited with creating this yellow pickle, which now bears his name.Nagamura, Kit"All at sea in Shinagawa" ''The Japan Times Online''. October 5, 2007. Accessed July 11, 2011. Usage Usually, ''takuan'' is washed with water to remove excess brine and then sliced thinly before serving. It is eaten as a side dish during meals, and eaten as a snack at teatime. Strip-cut ''takuan'' is often used for Japanese bento. Traditional ''takuan''—using daikon radish that has been sun-dried and then pickled in a rice bran bed—i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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