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Galbijjim
Galbi-jjim * () or braised short ribs is a variety of ''jjim'' or Korean steamed dish made with ''galbi'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called ''dweji galbijjim'' (돼지갈비찜). Galbijjim at History In traditional cuisine, ''galbijjim'' was traditionally eaten at '''' along with '''', '' |
Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. Types of short ribs Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a portion of each long beef rib. Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle. The '' serratus ventralis'' muscle defines the area in the beef carcass from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempfero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or Korean stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jorim
''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujang (고추장, chili paste) or ''gochutgaru'' (고춧가루, chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ''jorim'' is called ''jorini'' (). Etymology ''Jorim'' is a verbal noun derived from the Korean verb ''jorida'' (; "to boil down"). Although it was a commonly used culinary technique, the term did not appear until the 18th century, due to the slow development of culinary terminology. Instead, ''jorim'' dishes were classified as ''jochi'', a category that encompasses ''jjim'' and ''jjigae'' as well as ''jorim''. The first mention of the verbal noun ''jorim'' as a food category appeared in ''Siuijeonseo'', a 19th-century cookbook, in ... [...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] |
Gyeonggi-do
Gyeonggi-do (, ) is the most populous province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the surrounding areas of Seoul". Seoul, the nation's largest city and capital, is in the heart of the area but has been separately administered as a provincial-level ''special city'' since 1946. Incheon, the nation's third-largest city, is on the coast of the province and has been similarly administered as a provincial-level ''metropolitan city'' since 1981. The three jurisdictions are collectively referred to as '' Sudogwon'' and cover , with a combined population of 25.5 million—amounting to over half of the entire population of South Korea. History Gyeonggi-do has been a politically important area since 18 BCE, when Korea was divided into three nations during the Three Kingdoms period. Ever since King Onjo, the founder of Baekje (one of the three kingdoms), founded the governm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makgeolli
''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms. Names The name ''makgeolli'' () is a compound, consisting of ''mak'' (; "roughly, recklessly, carelessly") and a deverbal noun derived from the verb stem ''georeu-'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daegu
Daegu (, , literally 'large hill', 대구광역시), formerly spelled Taegu and officially known as the Daegu Metropolitan City, is a city in South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; it is the third-largest official metropolitan area in the nation with over 2.5 million residents; and the second-largest city after Busan in the Yeongnam region in southeastern Korean Peninsula. It was overtaken by Incheon in the 2000s, but still it is said to be the third city, according to the "Act on the Establishment of Daegu City and Incheon City" (Act No. 3424 and April 13, 1981). Daegu and surrounding North Gyeongsang Province are often referred to as Daegu-Gyeongbuk, with a total population over 5 million. Daegu is located in south-eastern Korea about from the seacoast, near the Geumho River and its mainstream, Nakdong River in Gyeongsang-do. The Daegu basin is the central plain of the Yeongnam List of regions of Korea, regio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jung-gu, Daegu
Jung District (Jung-gu) is a ''gu'', or district, covering the downtown area of Daegu, South Korea. It borders most of the other districts of Daegu, including Nam-gu to the south, Seo-gu to the west, Buk-gu to the north, and Dong-gu and Suseong-gu to the east. The northern border is formed by the Gyeongbu Line railroad, and the eastern border by the Sincheon stream. Jung-gu is at the nexus of Daegu Subway Line 1 and Daegu Subway Line 2. Daegu Subway Line 3 will also pass through the district when it is completed. History Much of Jung-gu once lay within the old confines of Daegu Castle, which at one time comprised the entire town of Daegu. A small part of the castle wall is preserved in Dalseong Park. Many historical incidents in the history of Daegu took place in the district, including the recent Daegu subway fire and the February 28th movement calling for the end of the autocratic Rhee regime in 1960. The district was formally established in 1963, with the introdu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umbilicaria Esculenta
''Umbilicaria esculenta'' is a lichen of the genus ''Umbilicaria'' that grows on rocks, also known as rock tripe. It can be found in East Asia including in China, Japan, and Korea. It is edible when properly prepared and has been used as a food source and medicine. It is called ''iwatake'' (kanji: 岩茸 or 石茸) in Japanese and ''seogi'' (hangul: 석이; hanja: 石耳; literally "stone ear" or "rock ear") or ''seogi beoseot'' (hangul: 석이버섯; literally "stone ear mushroom") in Korean. The species name is based on the earlier basionym '' Gyrophora esculenta''. ''In vitro'' antiviral activity Polysaccharides from the lichen have been shown to inhibit replication of the HIV virus in laboratory tests. Gallery File:Hiroshige II - Kishu kumano iwatake tori - Shokoku meisho hyakkei.jpg, ''Iwatake'' gathering at Kumano in Kishū, by Hiroshige II File:Korean pan fried mushrooms.jpg, Korean pan-fried Pan frying or pan-frying is a form of frying food characterized by the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
