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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] |
Korean Barbecue
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 “ ... [...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] |
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] |
Yakiniku
''Yakiniku'' (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ''Seiyo Ryoritsu'' (i.e. "western food handbook") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine (Korean Barbecue) during the early Shōwa period. Due to the Korean War, the terms associated with Korea in Japan were divided into North Korea (Kita Chōsen) and South Korea (Kankoku); the reference to a "yakiniku restaurant" arose as a politically correct term for restaurants of either origin. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (''sumibi'', 炭火) or a gas/electric grill. It is one of the most popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok-galbi
''Tteok-galbi'' () or grilled short rib patties is a Korean beef dish made with minced beef short ribs. * Originally a royal dish, ''tteok-galbi'' is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula. Etymology ''Tteok-galbi'' (), literally translated to "cake ribs" as ''tteok'' () means "rice (or other grain) cake" and ''galbi'' () means "rib". The name comes from the food's similarity in appearance to ''tteok''. The process of kneading and shaping the meat is similar to the process of making a rice cake. The final dish is also soft and tender, much like a rice cake in texture. The word ''tteok-galbi'' has a relatively short history that starts in the late 1960s to early 1970s. Before that, the dish was called ''hyo-galbi'' (), meaning "filial piety ribs", or ''no-galbi'' (), meaning "elder ribs", as it was often a dish for older people whose teeth were too weak to bite off meat fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academic Press
Academic Press (AP) is an academic book publisher founded in 1941. It was acquired by Harcourt, Brace & World in 1969. Reed Elsevier bought Harcourt in 2000, and Academic Press is now an imprint of Elsevier. Academic Press publishes reference books, serials and online products in the subject areas of: * Communications engineering * Economics * Environmental science * Finance * Food science and nutrition * Geophysics * Life sciences * Mathematics and statistics * Neuroscience * Physical sciences * Psychology Well-known products include the ''Methods in Enzymology'' series and encyclopedias such as ''The International Encyclopedia of Public Health'' and the ''Encyclopedia of Neuroscience''. See also * Akademische Verlagsgesellschaft (AVG) — the German predecessor, founded in 1906 by Leo Jolowicz (1868–1940), the father of Walter Jolowicz Walter may refer to: People * Walter (name), both a surname and a given name * Little Walter, American blues harmonica player Marion Wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeju Black Pig
The Jeju Black () is a Korea, Korean list of pig breeds, breed of domestic pig. It is named for, and originates from, the large island of Jeju-do, which lies to the south of the country in the Korea Strait. It is a small pig with a black skin and smooth coat of hair. It has erect, unfolded ears and a narrow snout. Under a co-operative agreement between North and South Korea, about US$160,000 worth of equipment was shipped in 2008 from Jeju Island to North Korea to build a Jeju Black pig farm in Pyongyang; breeding stock was to follow when the farm was ready. As food Pork from the Jeju Black is said to have a unique taste, and forms the basis of some local dishes. It is Smoking (cooking), smoked over burning hay, which gives it an unusual flavour and a chewy consistency. Until the later twentieth century, these pigs were kept to dispose of human waste. They were housed in sites built below the pig toilet, outside latrines where their "food" was directly delivered. From the 1960s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maeil Business Newspaper
The ''Maeil Business Newspaper'' is South Korea's main daily business newspaper. , it had a circulation of roughly 900,000. The president of the publishing company is Chang Dae-hwan. The publishing company Maekyung Media Group also hosts the annual World Knowledge Forum. The first edition of the newspaper was published on March the 24th, 1966, and had 12 pages in its inaugural issue. Political position Maeil Business Newspapers are generally moderate media, but many say they are close to pro-business conservatism. In particular, when major South Korean media are divided into the dichotomy of conservative and progressive-liberal, they are classified as clear conservative media. Notes Further reading * See also *Maeil Broadcasting Network Maeil Broadcasting Network, Inc. (MBN) (주식회사 매일방송) is a South Korean cable TV network operated by the ''Maeil Business Newspaper''. History Initially founded on September 23, 1993, as Maeil Business TV, the station's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sport Chosun
''The Chosun Ilbo'' (, ) is a daily newspaper in South Korea and the oldest daily newspaper in the country. With a daily circulation of more than 1,800,000, the ''Chosun Ilbo'' has been audited annually since the Audit Bureau of Circulations was established in 1993. ''Chosun Ilbo'' and its subsidiary company, Digital Chosun, operates the ''Chosun.com'' news website, which also publishes web versions of the newspaper in English, Chinese, and Japanese. The paper is considered a newspaper of record for South Korea. History The ''Chosun Ilbo'' Establishment Union was created in September 1919 while the ''Chosun Ilbo'' company was founded on 5 March 1920 by Sin Sogu. The newspaper was critical of, and sometimes directly opposed to, the actions of the Japanese government during Japanese colonial rule (1910–1945). On 27 August 1920, the ''Chosun Ilbo'' was suspended after it published an editorial criticizing what it said was the use of excessive force by the Japanese police a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Eye Steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is called ''côte de bœuf'' (literally: "bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Culture
The ''Encyclopedia of Korean Culture'' is a Korean language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors — mainly associated with the Academy of Korean Studies. ''Munhwa Ilbo'' called it the most extensive encyclopedia of Korean studies. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. See also *'' Doosan Encyclopedia'' * List of digital library projects *Lists of encyclopedias *List of encyclopedias by branch of knowledge *List of encyclopedias by language *List of historical encyclopedias This is a list of encyclopedias, arranged by time period. For other arrangements, see Lists of encyclopedias. Encyclopedias before 1700 * ''Nine Books of Disciplines'' by Marcus Terentius Varro (116 BC-27 BC) * ''Naturalis Historia'' by Pliny the ... * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
