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Gimbap
''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean cuisine, Korean dish made from Bap (rice dish), ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''gim (food), gim''—dried sheets of seaweed—and served in bite-sized slices. * Some sources say it originates from Japanese norimaki, introduced during Korea under Japanese rule, Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with ''danmuji'' (yellow pickled radish) and kimchi. It is a popular takeaway food in South Korea and abroad. Etymology ''Gim (food), Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''bap (food), Bap'' () broadly refers to cooked rice. The compound term ''gimbap'' is a neologism; it was not a part of the Korean language until the 20th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gimbap 5
''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean dish made from ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices. * Some sources say it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with '' danmuji'' (yellow pickled radish) and kimchi. It is a popular takeaway food in South Korea and abroad. Etymology '' Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''Bap'' () broadly refers to cooked rice. The compound term ''gimbap'' is a neologism; it was not a part of the Korean language until the 20th century. The term ''gimbap'' was used in a 1935 Korean newspaper article but at the time, the loan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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 ''Pyropia tenera, P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with ''miyeok'' and Saccharina japonica, sweet kelp, 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 dish 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''. Gim is largely similar to the Japanese ''nori'', which also covers the genus ''Pyropia''. Gim, however, is different from nori in that it is seasoned with sesame oil and sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Chungmu-gimbap
''Chungmu gimbap'' () is a ''gimbap'' (Korean-style fishless sushi roll) made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. ''Chungmu gimbap'' is traditionally served with side dishes of ''kolddugi muchim'' (), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi (). It originated a long time ago when a wife prepared a gimbap for her husband, a fisherman who went out to sea from Chungmu Port. To prevent the food from spoiling, she packed the rolls and side dishes separately. Other fishermen followed this practice, and over time, it has become a local specialty of Tongyeong. But Chungmu gimbap is regarded as the unhealthiest Korean food that causes increase blood sugar level sometimes. This is the highest level on the list that includes many foods, such as Tteokbokki, or kind of rice cakes, and Japchae ''Japchae'' () is a savory and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
Bap (rice Dish)
''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] [Amazon] |
Dosirak
''Dosirak'' () refers to a packed meal, often for lunch. It usually consists of '' bap'' () and several ''banchan'' (side dishes). The lunch boxes, also called ''dosirak'' or ''dosirak-tong'' (dosirak case), are typically plastic or thermo-steel containers with or without compartments or tiers. Dosirak is often home-made, but is also sold in train stations, convenience stores, and some restaurants. Dosirak is derived from the Early Modern Korean word . Records dating to the 18th century attest to this as well as other variations such as , and . The practice of packing food as done with ''dosirak'' is not a unique practice to Korean cuisine, and the modern ''dosirak'' can be seen as the Korean form of lunch boxes. History Unlike the more formal ''chanhap'' () enjoyed by the nobility, Joseon era peasants and soldiers would carry lunch in a simple woven bamboo or wood ''tumak'' () box when expected to be outside the home during meal time. As Korea became more industrialized and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
