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Yukpo
( ko, 육포) is a type of ''Po (food), po'' or dried meat, made from beef. It is a traditional Korean food, commonly eaten as snack food, ''banchan'' (food accompanying ''bap (food), bap'') or ''anju (food), anju'' (food accompanying ''Korean alcoholic drinks, sul''). It is also one of the foods prepared for traditional occasions such as ''pyebaek'' (formal greetings from the newlyweds after the wedding ceremony) and ''jesa'' (ancestral rite). Name The Sino-Korean vocabulary, Sino-Korean word (, ) is a Compound (linguistics), compound of (, ), meaning "meat", and (, ), meaning "dried meat or fish". Because beef is the default meat in Korean cuisine, many beef dishes such as ''yukpo'' and bulgogi are referred using the words () or (, ), meaning "meat", rather than () or (, ), meaning "cow meat". History Varieties Dried thinly sliced beef is usually called (, ), while when the meat is pounded flat and dried it is called (, ). When the beef is seasoned with salt an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Po (food)
( ko, 포) is thin strips or sheets of dried meat and fish used in Korean cuisine. ''Po'', which is made from meats including beef, pork, venison and poultry; and seafoods including whitefish, eel, squid, octopus, shrimp and crab; is eaten as snack food, ''banchan'' (food accompanying ''bap'') or '' anju'' (food accompanying '' sul''). ''Po'' is prepared for traditional occasions such as ''pyebaek'' (formal greetings from the newlyweds after the wedding ceremony) and ''jesa'' (ancestral rite). Name The Sino-Korean word () can be written with the hanja , which in other East Asian languages and cuisines can also mean preserved fruit. History History of ''po'' is thought to date back to pre-historic hunter-gatherer societies. According to ''Samguk sagi'' (History of the Three Kingdoms), an 1145 book written by Gim Bu-sik, in February 683 the King Sinmun of Silla sent 135 carts of rice, wine, oil, honey, ''jang'' (soy sauce, soybean paste), vinegar, and ''po'' to Gim Heum-un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Po (food)
( ko, 포) is thin strips or sheets of dried meat and fish used in Korean cuisine. ''Po'', which is made from meats including beef, pork, venison and poultry; and seafoods including whitefish, eel, squid, octopus, shrimp and crab; is eaten as snack food, ''banchan'' (food accompanying ''bap'') or '' anju'' (food accompanying '' sul''). ''Po'' is prepared for traditional occasions such as ''pyebaek'' (formal greetings from the newlyweds after the wedding ceremony) and ''jesa'' (ancestral rite). Name The Sino-Korean word () can be written with the hanja , which in other East Asian languages and cuisines can also mean preserved fruit. History History of ''po'' is thought to date back to pre-historic hunter-gatherer societies. According to ''Samguk sagi'' (History of the Three Kingdoms), an 1145 book written by Gim Bu-sik, in February 683 the King Sinmun of Silla sent 135 carts of rice, wine, oil, honey, ''jang'' (soy sauce, soybean paste), vinegar, and ''po'' to Gim Heum-un ... [...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] |
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] |
Hanu
The Hanwoo ( ko, 한우), also Hanu or Korean Native, is a breed of small cattle native to Korea. It was formerly used as a draught animal, but this use has almost disappeared. It is now raised mainly for meat. It is one of four indigenous Korean breeds, the others being the Chikso, the Heugu and the Jeju Black. History The Hanwoo was traditionally a working animal breed. Until the expansion of the South Korean economy in the 1960s, it was little used for beef production. A herd book was established in 1968. Hanwoo beef has since become a premium product. The Hanwoo was listed by the FAO as "not at risk" in 2007. In 2003, the total population was reported to be about ; in 2014, it was reported as . In 2001, the Hanwoo was suggested to be a hybrid between taurine and indicine cattle. A mitochondrial DNA study in 2010 found it to be closely related to two taurine breeds, the Holstein and the Japanese Black, and distinctly different from the indicine Nellore and . In 2014, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyebaek
Pyebaek is a Korean wedding custom that is traditionally held a few days after the official ceremony, with only family members present. The ceremony begins with the older couple seated on cushions behind a table in front of a painted screen, with the newlyweds opposite them. The newlyweds perform a deep bow which begins standing and ends with the newlyweds pressing their foreheads to their hands while kneeling on the floor. The bride may present the groom's parents with jujubes (Chinese dates) and chestnuts, which symbolize children. A variation will have the newlyweds offering cups of wine, usually cheongju. The bride offers the cup to the father, and the groom offers the cup to the mother. Sometimes the parents will then also offer the newlyweds cups of cheongju or ''soju''. The older couple then shares some wisdom on marriage from their advanced experience. Finally they will throw the jujubes and chestnuts back at the bride, who has to try catching them with her wedding skirt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sokuri
''Sokuri'' ( ko, 소쿠리, ) is a round, rimmed woven basket made of finely-split bamboo. It is used for straining washed grains, drying vegetables, or draining fried food in Korea. It measures between 25 and 50 cm in diameter, and has a standing contour measuring some 4 cm. Gallery Persimmons and soybeans.jpg, Persimmons and soybeans on ''sokuri'' Dongtae-jeon.jpg, ''Dongtae- jeon'' on ''sokuri'' See also * Bamboo weaving * ''Wanchojang'' * ''Zaru A is generally a flat or shallow basket made from bamboo used in the preparation and presentation of Japanese cuisine. It also has variations made of plastic or metal similar to a strainer, sieve or colander. ''Zaru'' are air dried after use ...'' References Bamboo weaving Basket weaving Crafts Food storage containers Kitchenware Korean cuisine Korean food preparation utensils {{Kitchenware-stub ... [...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] |
Eothyris
''Eothyris'' is a genus of extinct synapsid in the family Eothyrididae from the early Permian. It was a carnivorous insectivorous animal, closely related to '' Oedaleops''. Only the skull of ''Eothyris'', first described in 1937, is known. It had a skull, and its total estimated length was . Eothyris is one of the most primitive synapsids known and is probably very similar to the common ancestor of all synapsids in many respects. The only known specimen of ''Eothyris'' was collected from the Artinskian-lower. Discovery and Historical Information ''Eothyris parkeyi'' was one of many new species of "pelycosaurs" discovered by Alfred Sherwood Romer as part of a series of paleontological expeditions for the Museum of Comparative Zoology (MCZ). The genoholotype (type specimen of a genus) and only known specimen of ''Eothyris'' is a complete skull and associated jaws, with the collection number MCZ 1161. This skull was collected about one mile west of the former Woodrum ranch-hou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
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The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary References 1999 non-fiction books Korean language Korean dictionaries Online dictionaries {{Dictionary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
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 p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
