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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] |
Samgyeopsal (pork Belly)
''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] |
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] |
Hoesik
( ko, 회식, Hanja: , ) is a popular type of gathering in the society of South Korea, and refers to a group of people getting together to eat and drink. In Korean society, Hoesik has been established as a subculture of an organization or enterprise. Origin The origin of the Hoesik was based on the word "Hoe-min" of the Joseon Dynasty. It is said that the word "Hoe-min" was used in order to make the kings and officials of Joseon become 'Let's be one'. It seems that the most likely theory has changed from the word "Hoe-min" to "Hoesik". In this way, Hoesik is not a place for the individual, as it can be interpreted as an interpretation that the king and his subjects should live together and eat together. History 1980s~1990s Under the influence of Korean traditional military cultures, those lower than the superior must drink. Binge drinking was mainly encouraged by the 'bomb shot' or 'poktanju,' including beer+spirits and soju+spirits. In the 1990s, however, the campaign for ... [...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] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...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] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...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] |
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] |
The Washington Post
''The Washington Post'' (also known as the ''Post'' and, informally, ''WaPo'') is an American daily newspaper published in Washington, D.C. It is the most widely circulated newspaper within the Washington metropolitan area and has a large national audience. Daily broadsheet editions are printed for D.C., Maryland, and Virginia. The ''Post'' was founded in 1877. In its early years, it went through several owners and struggled both financially and editorially. Financier Eugene Meyer purchased it out of bankruptcy in 1933 and revived its health and reputation, work continued by his successors Katharine and Phil Graham (Meyer's daughter and son-in-law), who bought out several rival publications. The ''Post'' 1971 printing of the Pentagon Papers helped spur opposition to the Vietnam War. Subsequently, in the best-known episode in the newspaper's history, reporters Bob Woodward and Carl Bernstein led the American press's investigation into what became known as the Watergate scandal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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