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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] |
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] |
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] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangul
The Korean alphabet is the modern writing system for the Korean language. In North Korea, the alphabet is known as (), and in South Korea, it is known as (). The letters for the five basic consonants reflect the shape of the speech organs used to pronounce them. They are systematically modified to indicate Phonetics, phonetic features. The vowel letters are systematically modified for related sounds, making Hangul a featural writing system. It has been described as a syllabic alphabet as it combines the features of Alphabet, alphabetic and Syllabary, syllabic writing systems. Hangul was created in 1443 by Sejong the Great, the fourth king of the Joseon dynasty. The alphabet was made as an attempt to increase literacy by serving as a complement to Hanja, which were Chinese characters used to write Literary Chinese in Korea by the 2nd century BCE, and had been adapted to write Korean by the 6th century CE. Modern Hangul orthography uses 24 basic letters: 14 consona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yi Ik (born 1681)
"Seongho" Yi Ik (1681–1763) was a Korean Neo-Confucian scholar, early Silhak philosopher and social critic. He was born to a yangban family of the Yeoju Yi clan. Like most people in his position, he studied for the ''gwageo'' in order to gain a position of rank; but failed in his first attempt in 1705. Shortly thereafter, his elder brother Yi Jam was beaten to death as part of the Lady Jang incident, and Yi lost interest in government service. Yi Ik followed in Yu Hyeong-won line of thought extending in this work Seongho Saseol, which covers subjects as government, economy, and the family, and makes detailed proposals for reordering each aspect of Joseon society. His most famous work was ''Record of Concern for the Underprivileged'' which lays down the cardinal principles of reform ideas. As Yi attracted many disciples, Silhak gradually emerged as Joseon dynasty's dominant school of thought. He was born in Ansan in 1681. In 1967 a monument to him, "Tomb of Yi Ik" was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
