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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] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samgyeopsal
''Samgyeopsal'' (; ), ''samgyeopsal-gui'' ( ), or grilled pork belly is a type of ''gui'' (grilled dish) in Korean cuisine. Etymology Directly translated from Korean, ''samgyeop-sal'' () means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb. In Korea, the word ''samgyeop-sal,'' meaning "pork belly", often refers to ''samgyeop-sal-gui'' (grilled pork belly), in the same way that the word ''galbi,'' meaning "ribs", often refers to ''galbi-gui'' (grilled beef ribs). ''Gui'' refers to roasted, baked, or grilled dishes. One can also find ''ogyeopsal'' (), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. History The first mention of the meat dish was in a ''Donga-ilbo'' article published on November 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallop
Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sciaenidae
Sciaenidae are a family of fish in the order Acanthuriformes. They are commonly called drums or croakers in reference to the repetitive throbbing or drumming sounds they make. The family consists of about 286 to 298 species in about 66 to 70 genera. Characteristics A sciaenid has a long dorsal fin reaching nearly to the tail, and a notch between the rays and spines of the dorsal, although the two parts are actually separate. Drums are somberly coloured, usually in shades of brown, with a lateral line on each side that extends to the tip of the caudal fin. The anal fin usually has two spines, while the dorsal fins are deeply notched or separate. Most species have a rounded or pointed caudal fin. The mouth is set low and is usually inferior. Their croaking mechanism involves the beating of abdominal muscles against the swim bladder. Sciaenids are found worldwide, in both fresh and salt water, and are typically benthic carnivores, feeding on invertebrates and smaller fish. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have deeply forked tails and vertical 'tiger-like' stripes on their backs with an Iridescence, iridescent green-blue quality. Many are restricted in their distribution ranges and live in separate populations or Fish stocks, fish stocks based on geography. Some stocks Fish migration, migrate in large Shoaling and schooling, schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans. Smaller mackerel are forage fish for lar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pike Eel
The Muraenesocidae, or pike congers, are a small family of marine eels found worldwide in tropical and subtropical seas. Some species are known to enter brackish water. Pike congers have cylindrical bodies, scaleless skin, narrow heads with large eyes, and strong teeth. Their dorsal fins start above the well-developed pectoral fins. These rather aggressive fish range from in length. Genera About 15 known species are recognized in 6 genera: * Genus ''Congresox'' * Genus ''Cynoponticus'' * Genus ''Gavialiceps'' * Genus ''Muraenesox'' * Genus ''Oxyconger ''Oxyconger leptognathus'', the Shorttail pike conger, is an eel in the family Muraenesocidae. It is the only member of its genus. It is found in the western Pacific Ocean The Pacific Ocean is the largest and deepest of Earth's fiv ...'' * Genus '' Sauromuraenesox'' References *A Dictionary of Zoology 1999, originally published by Oxford University Press 1999. Marine fish families Eels Ray-finned fish f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganjang
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chitterlings
Chitterlings (), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage.''Oxford English Dictionary'', 1st edition, updated March 2021''s.v.''/ref> Intestine from other animals, such as beef, lamb, and goat is also used for making chitterling. Etymology and early usage ''Chitterling'' is first documented in Middle English in the form , . Various other spellings and dialect forms were used. The primary form and derivation are uncertain. A 1743 English cookery book ''The Lady's Companion: or, An Infallible Guide to the Fair Sex'' contained a recipe for "Calf's Chitterlings" which was essentially a bacon and offal sausage in a calf's intestine casing. The recipe explained the use of calves', rather than the more usual pigs', intestines with the comment that " hesesort of... puddings must be made in summer, when hogs are seldom killed". This recipe w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gopchang Gui
''Gopchang'' (Hangul: ) can refer to the small intestines of cattle (or large intestines of pig) or to a ''gui'' (grilled dish) made of the small intestines. The latter is also called ''gopchang-gui'' (; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers. In Korean cuisine, it is stewed in a hot pot ('' gopchang-jeongol,'' 곱창전골), grilled over a barbecue (''gopchang-gui''), boiled in soup with other intestines ('' naejang-tang''), or made into a sausage ('' sundae''). In the past, ''gopchang'' was a popular, nutritious, and cheap dish for the general public. Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, ''gopchang'' is also regarded as a delicacy and is more expensive than the regular meat of the same weight. It is a popular '' anju'' (food served and eaten with soju), as it helps break down alcohol. Preparation The intestines are clean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongsang
Gyeongsang ( ko, 경상도, ''Gyeongsang-do''; ) was one of the eight provinces of Korea during the Joseon dynasty. Gyeongsang was located in the southeast of Korea. The provincial capital was Daegu. The region was the birthplace of the Kingdom of Silla. The region also has a significant role in modern Korean history, since seven previous South Korean presidents (Park Chung-hee, Roh Tae-woo, Chun Doo-hwan, Kim Young-sam, Roh Moo-hyun, Park Geun-hye, and Moon Jae-in) were born in the Gyeongsang region. Today, the region is divided into 5 administrative divisions: the three independent cities of Busan, Daegu and Ulsan, and the two provinces of Gyeongsangbuk-do and Gyeongsangnam-do. The largest city in the region is Busan, followed by Daegu. Sub-regionally, the region is also divided into Gyeongbuk and Gyeongnam. Gyeongbuk consists of Daegu and Gyeongsangbuk-do, while Gyeongnam consists of Busan, Ulsan and Gyeongsangnam-do. History The predecessor to Gyeongsang Province was form ... [...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] |
Scallions
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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