|
Bibimbap
Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped with ''namul'' (sautéed or blanched seasoned vegetables) and ''gochujang'' (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. In South Korea, some cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap. In 2017 the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Etymologies ''Bibimbap'' has gone by a number of names over time. Its earliest names appear in Korean hanja texts. Its first name was ' (). This name appeared in the ''Yeokjogumun'' () portion of the book ''Historical Notes of Gijae'' (), which was written by Bak Dongnyang () around 1590. In the ''Cheongdae ilgi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap Made By Mrs
Bibimbap * ( ; ), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''bap'' is cooked rice. It is served as a bowl of warm white rice topped with ''namul'' (sautéed or blanched seasoned vegetables) and ''gochujang'' (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. In South Korea, some cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap. In 2017 the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Etymologies ''Bibimbap'' has gone by a number of names over time. Its earliest names appear in Korean hanja texts. Its first name was ' (). This name appeared in the ''Yeokjogumun'' () portion of the book ''Historical Notes of Gijae'' (), which was written by Bak Dongnyang () around 1590. In the '' Diary of Cheongdae'' by another Joseon scholar Gwon S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolsot
A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of ''bap (food), bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or ''gulbap'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. On the bottom of a ''dolsot'', there is a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap or made into ''sungnyung'' (숭늉, infusion) in the case of unseasoned rice dishes. In the former case, ''dolsot'' can be brushed with sesame oil beforehand to facilitate scraping. To make ''sungnyung'', the unscorched part of rice is scooped and transferred into another serving bowl right after being served, and hot water or tea (usually mild-grain teas such as bori-cha, barley tea or oksusu-cha, co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, 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 () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeonju
Jeonju (, , ) is the capital and List of cities in South Korea, largest city of North Jeolla Province, South Korea. It is both urban and rural due to the closeness of Wanju County which almost entirely surrounds Jeonju (Wanju County has many residents who work in Jeonju). It is an important tourist center famous for Korean food, historic buildings, sports activities, and innovative festivals. In May 2012, Jeonju was chosen as a Creative City for Gastronomy as part of UNESCO's Creative Cities Network. This honour recognizes the city's traditional home cooking handed down over thousands of years, its active public and private food research, a system of nurturing talented chefs, and its hosting of distinctive food festivals. Jeonju is a city with over 1,300 years of history and culture. The city has produced many scholars and has a developed publishing industry. Cityscape File:Sunset In Jeonju South Korea Travel Photography (253309367).jpeg, Jeonju Hanok Village File:Jeonju Gyeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jinju
Jinju (; ) is a city in South Gyeongsang Province, South Korea. It was the location of the first (1592) and second (1593) Sieges of Jinju by Japanese forces during the Imjin War. The Republic of Korea Air Force Education and Training Command is located in the eastern part of the city. There are cultural-historical tourist attractions in Jinju such as Jinju Fortress, the Jinju National Museum, and the Nam-gang Prehistoric Site Museum. History Jinju was an ancient city of Goryeonggaya in the Gaya Era. This city was called 'Geoyeolseong' of Baekje during the Three Kingdom Era, and was called 'Geoyeolju', 'Cheongju', and 'Gangju' during the Unified Silla Era. Name of this city was changed into 'Jinju' for the first time in 940, the 23rd year of King Taejo of the Goryeo Dynasty. It became 'Jinju-mok', one of 12 moks (local administrative units in Goryeo and Joseon Dynasty) in the 2nd year of King Seongjong (983). The second siege of Jinju during the Japanese invasion of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform called '' jangdokdae'' in the backyard. History ''Shiyi xinjian'' (), a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper paste is found in the 1433 Korean book '' Collected Prescriptions of Native Korean Medicines''. Pepper paste is again mentioned in a 1445 medical encyclopedia named '' Compendia of Medical Prescriptions''. However, all these sources are from the time before the actual chilli peppers w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' () is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (가마솥, a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' () with five-grain rice. It is believed that ''boreum namuls'' eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For ''namul'' as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into ''namuls''. Although in most cases the vegetables (and non-vegetable ''namul'' ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. ''Namul'' can be se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooked Rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Oryza sativa, Asian rice (both Indica rice, indica and Japonica rice, japonica varieties), Oryza glaberrima, African rice or wild rice, glutinous rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be brown rice, whole-grain or white rice, milled. Cooked rice is used as a base for various list of fried rice dishes, fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, rice and curry, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk (food), juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jesa
''Jesa'' (, ) is a ceremony commonly practiced in Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in South Korea, Catholics, Korean Buddhism, Buddhists and Irreligion in South Korea, nonbelievers practice ancestral rites, although National Council of Churches in Korea, Protestants do not. Since their origins, Jesa has taken on a certain formality as human civilization has developed, which is sometimes called rituals in Confucianism. The Catholic ban on ancestral rituals was lifted in 1939, when Pope Pius XII formally recognized ancestral rites as a civil practice (see also Chinese Rites controversy). Many Korean Protestants no longer practice this rite and avoid it both locally and Korean diaspora, overseas. Jesa Rituals: A Continuation from the Dangun Era in Korean Culture The ancestral rituals known as Jesa in Korean, have been pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
