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Jeok
''Jeok'' () is a Korean meat dish served with skewers. 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 (맥적; 貊炙). 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 people" (羌煮,貊炙,翟之食也。自太始以來,中國尚之。貴人,富室,必留其器) where Yemaek roast is Maekjeok. According to another record ''Shiming'' (釋名), "Maekjeok is a whole pig that is barbecued, from which pieces of meat are sliced off by ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanjeok
''Sanjeok'' () is a type of '' jeok'' (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them. All the ingredients are sliced into long pieces. Unlike other ''jeok'' dishes, ''sanjeok'' is not dredged with flour or egg-washed before being grilled. ''Sanjeok'' may be used in ''jesa'' (ancestral rites) or eaten as ''banchan'' (a side dish). Preparation Gogi-sanjeok is baked by cutting the tender meat into 1cm thick and 5~6cm long, seasoned with various spices, and stitched on a skewer on the back of the liver. When making Songi-sanjeok, peel pine mushrooms and wash them thoroughly and cut them into appropriate sizes. Cut the beef into the same size as the pine mushroom and measure it in the sauce. These two are skewered and baked in a grill. Use a marinade without garlic, and bake it lightly to the extent that it will only cook the outside because the scent disappears if you bake it for a long time. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgogi
''Bulgogi'' (불고기; ; from Korean ''bul-gogi'' ), literally "fire meat", is a ''gui'' (구이; 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, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but 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 Bulgogi came from the Korean word ''bul-gogi'' (), 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. After the liberation of the Korean Peninsula from Japanese forced occupation in 1945, the dish became popular in Seoul and other parts of South Korea, introduced by re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgogi
''Bulgogi'' (불고기; ; from Korean ''bul-gogi'' ), literally "fire meat", is a ''gui'' (구이; 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, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but 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 Bulgogi came from the Korean word ''bul-gogi'' (), 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. After the liberation of the Korean Peninsula from Japanese forced occupation in 1945, the dish became popular in Seoul and other parts of South Korea, introduced by re ... [...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 variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid burnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Wash
An egg wash is beaten eggs, sometimes mixed with another liquid such as water or milk, which is sometimes brushed onto the surface of a pastry before baking. Egg washes are also used as a step in the process of breading foods, providing a substrate for the breading to stick to. Egg washes can also be used on calzones or on fish. Use in pastries An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash. The part of the egg used and liquid added determines the finished look of the crust. Vegan varieties Vegan substitutes for egg wash include vegetable oil, non-dairy milk and butter substitutes, and light corn syrup Corn syrup is a food syrup which is m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiming
The ''Shiming'' (), also known as the ''Yìyǎ'' (逸雅; ''I-ya''; ''Lost Erya''), is a Chinese dictionary that employed phonological glosses, and "is believed to date from ''c''. 200 E. This dictionary is linguistically invaluable because it records the pronunciation of an Eastern Han Chinese dialect. Sinologists have used their data to approximate the dates of phonological changes, such as the loss of consonant clusters which took place between Old Chinese and Middle Chinese. Format The 1,502 definitions attempt to establish semantic connections based upon puns between the word being defined and the word defining it, which is often followed with an explanation. For instance (chapter 12: 愛哀也愛乃思念之也), "Love (''ài'' 愛 "love; like; be fond of") is sorrow (''āi'' "哀 sorrow; grief; lament"). If you love, then you remember fondly." The Chinese call these paronomastic glosses '' yīnxùn'' (音訓; ''yin-hsün''; "sound teaching"), meaning "to use the pronunc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Dishes
Ancient history is a time period from the beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian cuneiform script. Ancient history covers all continents inhabited by humans in the period 3000 BCAD 500. The three-age system periodizes ancient history into the Stone Age, the Bronze Age, and the Iron Age, with recorded history generally considered to begin with the Bronze Age. The start and end of the three ages varies between world regions. In many regions the Bronze Age is generally considered to begin a few centuries prior to 3000 BC, while the end of the Iron Age varies from the early first millennium BC in some regions to the late first millennium AD in others. During the time period of ancient history, the world population was already exponentially increasing due to the Neolithic Revolution, which was in full progress. While in 10,000 BC, the world population ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkochi
''Kkochi'' () is a category of Korean food cooked on skewers. The word ''kkochi'' means "skewer" in Korean. Varieties See also * ''Jeok ''Jeok'' () is a Korean meat dish served with skewers. 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 mul ...'' References Skewered foods Street food in South Korea {{Korea-cuisine-stub ... [...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 Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jin Dynasty (265–420)
Jin is a toneless pinyin romanization of various Chinese names and words. These have also been romanized as Kin and Chin (Wade–Giles). "Jin" also occurs in Japanese and Korean. It may refer to: States Jìn 晉 * Jin (Chinese state) (晉國), major state of the Zhou dynasty, existing from the 11th century BC to 376 BC * Jin dynasty (266–420) (晉朝), also known as Liang Jin and Sima Jin * Jin (Later Tang precursor) (晉國; 907–923), Five Dynasties and Ten Kingdoms period * Later Jin (Five Dynasties) (後晉; 936–947), Five Dynasties and Ten Kingdoms period Jīn 金 * Jin dynasty (1115–1234) (金朝), also known as the Jurchen Jin * Later Jin (1616–1636) (後金; 1616–1636), precursor of the Qing dynasty Others * Jin (Korean state) (辰國), precursor of the Jinhan Confederation * Balhae (698–713), originally known as Jin (震) Places * Jin Prefecture (Shanxi) (晉州), a former Chinese prefecture centered on present-day Linfen, Shanxi * Jin Prefecture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qiang (historical People)
Qiang () was a name given to various groups of people at different periods in ancient China. The Qiang people are generally thought to have been of Tibeto-Burman origin, though there are other theories. The Tangut people of the Tang, Sung and Yuan dynasties may be of Qiang descent. The modern Qiang people as well as Tibetans may also have been descended in part from the ancient Qiangs. Etymology According to the Han dynasty dictionary '' Shuowen Jiezi'', the Qiang were shepherds, and the Chinese character for Qiang () was thus formed from the characters for "sheep" (羊) and "man" (人), and pronounced like "sheep".Shouwen Original text: 羌：西戎牧羊人也。从人从羊，羊亦聲。 '''' also m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
