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Korean Barbeque
Korean barbecue (고기구이, gogi-gui, "meat roast") refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes to order. Other establishments will grill the meat for you over coal such as the Korean BBQ Shack (KBQuk), a mobile korean bbq food van based in the UK. The most representative form of gogi-gui is bulgogi, usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is galbi, made from marinated beef short ribs. However, gogi-gui also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories [...More Info...] [...Related Items...] |
Galbi
Galbi (갈비), galbi-gui (갈비구이), 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 spareribs 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 [...More Info...] [...Related Items...] |
Side Dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars [...More Info...] [...Related Items...] |
Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium [...More Info...] [...Related Items...] |
Black Pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit which is usually dried and used as a spice and seasoning, known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter and dark red, and contains a single seed like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), and white pepper (ripe fruit seeds). Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013. Dried ground pepper has been used since antiquity both for its flavour and as a traditional medicine [...More Info...] [...Related Items...] |
Gridiron (cooking)
A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods [...More Info...] [...Related Items...] |
Brazier
A brazier /ˈbreɪʒər/ is a container for hot coals, generally taking the form of an upright standing or hanging metal bowl or box. Used for burning solid fuel, usually charcoal, braziers principally provide heat, but may also be used for cooking and cultural rituals [...More Info...] [...Related Items...] |
Pans
Cookware and bakeware are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware. The choice of material for cookware and bakeware items has a significant effect on the item's performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation. Both the cooking pot and lid handles can be made of the same material but will mean that, when picking up or touching either of these parts, oven gloves will need to be worn [...More Info...] [...Related Items...] |
Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of fire or heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Preparing food with heat or fire is an activity unique to humans [...More Info...] [...Related Items...] |
Dwaeji Bulgogi
Bulgogi (/bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi [pul.ɡo.ɡi]), literally "fire meat", is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish [...More Info...] [...Related Items...] |
Scallion
Scallions (also known as green onions, spring onions, or salad onions) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onion. 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. Allium species referred to as scallions have hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked [...More Info...] [...Related Items...] |
Dak Galbi
Dak-galbi (닭갈비), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. Many dak-galbi restaurants have round hot plates that are built into the tables [...More Info...] [...Related Items...] |
Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine [...More Info...] [...Related Items...] |
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