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Korean Barbeque
Korean barbecue () is a 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, though some restaurants provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order. 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. Korean barbecue is popular in its home country. It gained its global popularity through Hallyu, more commonly known as the "Korean Wave", a term that describes the rise in popularity of Korean culture during the 1990s and 2000s. History '' Maekjeok' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi
''Galbi'' * (), ''kalbi'', ''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. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as ''karubi''). Preparation Cuts Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. LA ''galbi'' ''Galbi'' can be made using a flanken cut, which features cut bones peeking out along the long edge. Thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeok
''Jeok'' () is a Korean meat dish served with skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...s. ''Jeok'' is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays ( hwangap) and wedding ceremonies. ''Jeok'' comes in multiple varieties, including '' sanjeok'' and '' nureum-jeok''. Origin ''Jeok'' is from ''maekjeok'' (). It is discussed in the book '' In Search of the Supernatural'' (搜神記) written during the Jin dynasty of China. In a letter, ''maek'' (貊) refers to the Yemaek people, the tribe believed to be the ancestors of modern Koreans. The book says " Qiang simmered dish and Yemaek roast are barbarian's foods. Since the beginning of China, they are prized by nobles and rich peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infraspinatus
In human anatomy, the infraspinatus muscle is a thick triangular muscle, which occupies the chief part of the infraspinatous fossa.''Gray's Anatomy'', see infobox. As one of the four muscles of the rotator cuff, the main function of the infraspinatus is to externally rotate the humerus and stabilize the shoulder joint. Structure It attaches medially to the infraspinous fossa of the scapula and laterally to the middle facet of the greater tubercle of the humerus. The muscle arises by fleshy fibers from the medial two-thirds of the infraspinatous fossa, and by tendinous fibers from the ridges on its surface; it also arises from the infraspinatous fascia which covers it, and separates it from the teres major and teres minor. The fibers converge to a tendon, which glides over the lateral border of the spine of the scapula and passing across the posterior part of the capsule of the shoulder-joint, is inserted into the middle impression on the greater tubercle of the humerus. The t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strip Loin
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the sirloin In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ... (sometimes as the ''striploin'' in South Afri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intercostal Muscle
The intercostal muscles comprise many different groups of muscle Muscle is a soft tissue, one of the four basic types of animal tissue. There are three types of muscle tissue in vertebrates: skeletal muscle, cardiac muscle, and smooth muscle. Muscle tissue gives skeletal muscles the ability to muscle contra ...s that run between the ribs, and help form and move the chest wall. The intercostal muscles are mainly involved in the mechanical aspect of breathing by helping expand and shrink the size of the chest cavity. Structure There are three principal layers: # External intercostal muscles also known as intercostalis externus aid in quiet and forced inhalation. They originate on ribs 1–11 and have their insertion on ribs 2–12. The external intercostals are responsible for the elevation of the ribs and bending them more open, thus expanding the transverse dimensions of the thoracic cavity. The muscle fibers are directed downwards, forwards and medially in the anteri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tenderloin
A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. Processing and preparation Whole tende ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Eye Steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. The ribeye is the state steak of Oklahoma. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the '' entrecôte'' corresponds to the rib eye steak, while rib st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the Pectoralis major, superficial and Pectoralis minor, deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the ''Random House Dictionary of the English Language'', Second Edition, the term derives from the Middle English ''brusket'' which comes from the earlier Old Norse language, Old Norse ''wikt:brjósk, brjósk'', meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages. Method of cooking Briskets can be cooked in many ways, including baking, boiling and roasting. Basting (cooking), Basting of the meat is often done dur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Manufacture Manufacturing process Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened. Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest-de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgogi
Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Etymology came from the Korean word ''bulgogi'' (), consisting of ''bul'' ("fire") and ''gogi'' ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan. It was listed in the 1947 edition of the ''Dictionary of the Korean Language'' as meat grilled directly over a charcoal fire. In the '' Standard Korean Language Dictionary'' published by the National Insti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakiniku
, meaning "grilling, grilled meat", is a Japanese language, Japanese term that, in its broadest sense, refers to grilled meat cuisine. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on Gridiron (cooking), gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (''sumibi'', 炭火) or a gas or electric grill. It is one of the most popular Dish (food), dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ''Seiyo Ryoritsu'' (i.e. "western food handbook") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine (Korean barbecue) during the early Shōwa period. Due to the Korean War, the terms associated with Korea in Japan were divided i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea Under Japanese Rule
From 1910 to 1945, Korea was ruled by the Empire of Japan under the name Chōsen (), the Japanese reading of "Joseon". Japan first took Korea into its sphere of influence during the late 1800s. Both Korea (Joseon) and Japan had been under policies of isolationism, with Joseon being a Tributary system of China, tributary state of Qing China. However, in 1854, Perry Expedition, Japan was forcibly opened by the United States. It then rapidly modernized under the Meiji Restoration, while Joseon continued to resist foreign attempts to open it up. Japan eventually succeeded in opening Joseon with the unequal Japan–Korea Treaty of 1876. Afterwards, Japan embarked on a decades-long process of defeating its local rivals, securing alliances with Western powers, and asserting its influence in Korea. Japan Assassination of Empress Myeongseong, assassinated the defiant Korean queen and intervened in the Donghak Peasant Revolution.Donald Keene, ''Emperor of Japan: Meiji and his World, 1852� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
