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Gukbap
''Gukbap'' (), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap means food putting rice into a soup. But these days, soup and rice are sometimes served separately in Korean restarurants for several reasons. As inns appear, Gukbap became popular at the end of the Joseon Dynasty. It was a food that the common people eat often. At first, ainn's ownermay have made Gukbap with vegetables that are available. After the market economy was revitalized, Gukbap with beef and pork may have appeared in inns. Later it also got popular among people in the market and even in the city. Etymology ''Gukbap'' is a compound of ''guk'' (soup) and ''bap'' (cooked rice). Varieties * ''Dwaeji-gukbap'' () – pork and rice soup. It is a Gukbap that brews pig bone in meat broth, and people eat it together witboiled pork sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dwaeji-gukbap
''Dwaeji gukbap'' () is a South Korean soup especially popular in Busan made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth. The name literally translates to "pork, soup, rice". It is served with various side dishes like rice, salted shrimp, onion, noodle, kimchi, garlic, and green peppers, which all can be added to the soup. It originated during the Korean War in the 1950s as poverty food. It eventually grew in popularity. The dish spread from Busan to the rest of the Gyeongsang province and eventually the rest of the country. However, the dish is not well-recognized outside of Korea. Busan has a street named after the dish, where there are dozens of restaurants that serve dwaeji gukbap. These days it is often eaten while drinking liquor. It is also thought to be beneficial for women recovering from childbirth. The soup is enjoyed all year round (but particularly in winter) and at any time of the day. Many establishments that serve the dish are open from m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gul-gukbap
''Gul-gukbap'' () or oyster and rice soup is a type of '' gukbap'' (rice soup) made with oysters. Preparation Shucked oysters along with garlic and tofu are added to anchovy stock that has been boiling with radish and salted shrimps. Scallions and enoki mushrooms are then added, followed by ''bap'' (cooked rice) and garlic chives. See also * ''Haejangguk ''Haejang-guk'' * (, 解酲-) or hangover soup refers to every kind of '' guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, ...'' * Oyster stew References Korean soups and stews Oyster dishes {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kongnamul
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. History It is assumed that soybean sprouts have been eaten since the Three Kingdoms of Korea. Records of ''kongnamul'' cultivation are found in an early 13th century medical book, '' Emergency Folk Medicine Remedies'', published in Goryeo. The book states that in 935, during the foundation of Goryeo, a Taebong general, Bae Hyeon-gyeong, offered soybean sprouts to starving soldiers. Cooking methods of soybean sprout dishes are listed in ''Farm Management'', a Joseon farming and living book. Another Joseon document, '' Literary Miscellany of Seongho'', states that the poor used soybean sprouts to make ''juk'' (rice porridge). According to '' Complete Works of Cheongjanggwan'', an essay collection from the Joseon era, soybean sprout was o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ttukbaegi
A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or other boiled dishes in Korean cuisine. As a ''ttukbaegi'' retains heat and does not cool off as soon as removed from the stove, stews and soups in ''ttukbaegi'' usually arrive at the table at a bubbling boil. History The Ttukbaegi dates from the Goryeo Dynasty and has been widely used from the Joseon Dynasty up to the present day. In the Goryeo-period poem of Lee Dal Chung (), the phrase "White-makgeolli is brought to the Ttukbaegi" indicates the existence and common use of Ttukbaegi. Considering that Lee Dal Chung was a figure of the Goryeo Dynasty, it can be confirmed that Ttukbaegi was already made and used during the Goryeo Dynasty. Ttukbaegi of Jeju Island Ttukbaegi was not commercialized in Jeju Island, Jeju's food culture for long. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yonhap
Yonhap News Agency is a major South Korean news agency. It is based in Seoul, South Korea. Yonhap provides news articles, pictures and other information to newspapers, TV networks and other media in South Korea. History Yonhap (, , translit. ''Yeonhap''; meaning "united" in Korean) was established on 19 December 1980, through the merger of Hapdong News Agency and Orient Press. The Hapdong News Agency itself emerged in late 1945 out of the short-lived Kukje News, which had operated for two months out of the office of the Domei, the former Japanese news agency that had functioned in Korea during the Japanese colonial era. In 1999 Yonhap took over the Naewoe News Agency. Naewoe was a South Korea government-affiliated organization, created in the mid 1970s, and tasked with publishing information and analysis on North Korea from a South Korean perspective through books and journals. Naewoe was known to have close links with South Korea's intelligence agency, and according to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Words And Phrases
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language ** Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War , date = {{Ubl, 25 June 1950 – 27 July 1953 (''de facto'')({{Age in years, months, weeks and days, month1=6, day1=25, year1=1950, month2=7, day2=27, year2=1953), 25 June 1950 – present (''de jure'')({{Age in years, months, weeks a ..., 1950–1953 war between North Korea and South Korea * Names of Korea, various country names used in international contexts * History of Korea, the history ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ochazuke
''Chazuke'' (茶漬け, ちゃづけ) or ''ochazuke'' ( お 茶 漬 け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Seductions of Rice – Jeffrey Alford, Naomi Duguid p. 213. , or hot water over cooked . ''Chazuke'' provides a good way to use leftover rice as a quick snack because this dish is easy to make. In |
Paofan
Paofan () is a dish in Teochew cuisine popular in Singapore. Other versions of Paofan can be found in Taiwan, Korea and Japan, where rice and seafood are the main staples for the farmers during the harvest. Once the domain of restaurants, Paofan has recently been offered in low-cost establishments. It consists of rice soaked in broth brewed from pork, fish bones and prawn, typically served with seafood, fried egg floss and crispy rice. The popularity of paofan has risen in Singapore in 2021,"Mad about pao fan" https://www.straitstimes.com/life/food/mad-about-pao-fan with the emergence of a premium lobster version. See also * Gukbap, a similar Korean dish * Ochazuke, a Japanese dish made from tea and cooked rice * Lei cha Lei cha (; pronounced ) or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine. In English, the dish is sometimes called thunder tea since "thunder" () is homonymous with "pounded" (). ..., a Hakka t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicago Reader
The ''Chicago Reader'', or ''Reader'' (stylized as ЯEADER), is an American alternative weekly newspaper in Chicago, Illinois, noted for its literary style of journalism and coverage of the arts, particularly film and theater. It was founded by a group of friends from Carleton College. The ''Reader'' is recognized as a pioneer among alternative weeklies for both its creative nonfiction and its commercial scheme. Richard Karpel, then-executive director of the Association of Alternative Newsweeklies, wrote: e most significant historical event in the creation of the modern alt-weekly occurred in Chicago in 1971, when the ''Chicago Reader'' pioneered the practice of free circulation, a cornerstone of today's alternative papers. The ''Reader'' also developed a new kind of journalism, ignoring the news and focusing on everyday life and ordinary people. After being owned by same four founders since 1971, by the early 2000s profits and readership of the ''Reader'' were dropping, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stars And Stripes (newspaper)
''Stars and Stripes'' is a daily American military newspaper reporting on matters concerning the members of the United States Armed Forces and their communities, with an emphasis on those serving outside the United States. It operates from inside the Department of Defense, but is editorially separate from it, and its First Amendment protection is safeguarded by the United States Congress to whom an independent ombudsman, who serves the readers' interests, regularly reports. As well as a website, ''Stars and Stripes'' publishes four daily print editions for U.S. military service members serving overseas; these European, Middle Eastern, Japanese, and South Korean editions are also available as free downloads in electronic format, and there are also seven digital editions. The newspaper has its headquarters in Washington, D.C. History Creation On November 9, 1861, during the Civil War, soldiers of the 11th, 18th, and 29th Illinois Regiments set up camp in the Missouri city of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siraegi
''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. ''Siraegi'' dishes * ''Siraegi-jijimi'' – a type of ''jijimi'' that is made by first cutting soaked ''siraegi'' into bite-size pieces, then seasoning it with ''doenjang'' (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock head, kelp, and anchovy in ''tteumul'' water (the water left from washing rice). * ''Siraegij-doenjang-jigae'' – a type of ''doenjang-jjigae'' (soybean paste stew) made by cutting soaked ''siraegi'' into bite-size pieces, massaging it with the mixture of ''doenjang'' (soybean paste), chili powder and minced garlic, and boiling it with scallions, red chili, shiitake mushrooms, and cubed tofu in anchovy broth. * ''Siraegi-namul'' – a type of ''namul'', made by boiling ''siraegi'', slicing it in bite-size pieces, seasoning it with soup soy sauce, sesam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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