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Albap
''Albap'' (; "roe rice") is a type of bibimbap made with one or more kinds of roe, most commonly flying fish roe, and served in a sizzling hot ''ttukbaegi'' (earthenware) or ''dolsot'' (stone pot). Gallery Albap.jpg, ''Albap'' served in ''ttukbaegi'' (earthenware) Albap 2.jpg, ''Albap'' (closeup, before mixed) Albap 3.jpg, A spoonful of ''albap'' (closeup, mixed) See also * ''Hoe-deopbap ''Hoe-deopbap'' * () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed ''saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a ...'' References External linksdoosan pedia entry of albap(in korean) Ric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe-deopbap
''Hoe-deopbap'' * () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed ''saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a sauce made from vinegar, ''gochujang'', and sugar). The fish used for making ''hoedeopbap'' is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish. The manner of eating ''hoedeopbap'' is almost the same as that used to eat ''bibimbap'': using a spoon, all the ingredients are mixed by the diner at the table before eating. There are different varieties named according to their ingredients, such as ''gul hoedeopbap'' (굴회덮밥) made from raw oysters and ''gajami hoedeopbap'' (가자미 회덮밥) made from raw sole, a specialty dish from Gangneung and its neighboring regions. Gallery File:Korea-Tongyeong food-Hoedeopbap-01.jpg, Seaweed can be used as a topping to add saltiness File:Korean cuisine-Hoedeopbap-Mixed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roe Dishes
Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar. The roe of marine animals, such as the roe of lumpsucker, hake, mullet, salmon, Atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. Also, a significant amount of vitamin B12 is among the nutrients present in fish roes. Roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made. The term soft roe or white roe denotes fish milt, not fish eggs. Around the world Africa South Africa People in KwaZulu-Natal consume fish roe in the form of slightly sour curry or battered and deep fried. Americas Brazil In ... [...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'' (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 forms 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 served, and hot water or tea (usually mild grain teas such as barley tea or corn tea) is poured into the '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the " Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean 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 (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, 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 on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' ( ko, 밥) 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'' (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-bott ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gim (food)
Gim (), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera '' Pyropia'' and ''Porphyra'', including '' P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with '' miyeok'' and '' dasima'', ''gim'' is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a fancier adaptation, in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as bugak. History The earliest mention of edible seaweed in Korea is recorded in the '' Memorabilia of the Three Kingdoms'' ( 1280s); this text, created during the Goryeo era, documents the history of the Three Kingdoms Per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheilopogon Agoo
''Cheilopogon'' is a genus of flyingfishes. Species Currently, 29 species in this genus are recognized: * '' Cheilopogon abei'' Parin, 1996 (Abe's flyingfish) * '' Cheilopogon agoo'' (Temminck & Schlegel, 1846) (Japanese flyingfish) * '' Cheilopogon altipennis'' (Valenciennes, 1847) (smallhead flyingfish) * '' Cheilopogon arcticeps'' ( Günther, 1866) (white-finned flyingfish) * '' Cheilopogon atrisignis'' ( O. P. Jenkins, 1903) (glider flyingfish) * '' Cheilopogon cyanopterus'' (Valenciennes, 1847) (margined flyingfish) * '' Cheilopogon doederleinii'' (Steindachner, 1887) * ''Cheilopogon dorsomacula'' ( Fowler, 1944) (backspot flyingfish) * '' Cheilopogon exsiliens'' (Linnaeus, 1771) (bandwing flyingfish) * '' Cheilopogon furcatus'' ( Mitchill, 1815) (spotfin flyingfish) * '' Cheilopogon heterurus'' (Rafinesque, 1810) (Mediterranean flyingfish) * '' Cheilopogon hubbsi'' ( Parin, 1961) (blotchwing flyingfish) * '' Cheilopogon intermedius'' Parin, 1961 (intermediate flyingfish) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ttukbaegi
A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an '' onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various '' jjigae'' (stew), ''gukbap'' (soup with rice), or other boiled dishes in Korean cuisine. As a ''ttukbaegi'' retains heat and does not cool off as soon as removed from the stove, stews and soups in ''ttukbaegi'' usually arrive at the table at a bubbling boil. History The Ttukbaegi dates from the Goryeo Dynasty and has been widely used from the Joseon Dynasty up to the present day. In the Goryeo-period poem of Lee Dal Chung (), the phrase "White- makgeolli is brought to the Ttukbaegi" indicates the existence and common use of Ttukbaegi. Considering that Lee Dal Chung was a figure of the Goryeo Dynasty, it can be confirmed that Ttukbaegi was already made and used during the Goryeo Dynasty. Ttukbaegi of Jeju Island Ttukbaegi was not commercialized in Jeju's food culture for long. Althoug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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