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Hoedeopbap
''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-Mix ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (dish)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. '' Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albap
''Albap'' (; "roe rice") is a type of bibimbap made with one or more kinds of roe, most commonly Cheilopogon agoo, flying fish roe 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 in ..., 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'' References External linksdoosan pedia entry of albap(in korean) Rice dishes Roe dishes Korean cuisine {{Korea-cuisine-stub ... [...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 Pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gangneung
Gangneung () is a municipal city in the province of Gangwon-do, on the east coast of South Korea. It has a population of 213,658 (as of 2017).Gangneung City (2003)Population & Households. Retrieved January 14, 2006. Gangneung is the economic centre of the Yeongdong region of Gangwon-do. Gangneung has many tourist attractions, such as Jeongdongjin, a very popular area for watching the sun rise, and Gyeongpo Beach. There is an ROKAF airbase south of downtown Gangneung that formerly doubled as a civil airport. The city hosted all the ice events for the 2018 Winter Olympics. History Gangneung was the home of the Yemaek people in ancient times and became the land of Wiman Joseon in 129 BC. In 128 BC, Nam Ryeo, the army officer of Yaekam, punished Wujang of Wiman Korea and became the territory of the Han dynasty. In the 14th year of Goguryeo Muchheon (313), it entered Goguryeo territory. In 639, Silla occupied this place and ruled it as a 'Sogyeong' (). In 658, King Moo-yeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole '' Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin ''solea''. In other languages, it is named for the tongue, e.g. el, γλώσσα, german: Seezunge, nl, zeetong or ', hu, nyelvhal, es, lenguado, zh, 龍脷 ("dragon tongue"), ar, لسان الثور lisan Ath-thawr (for the common sole) meaning 'the tongue of ox' in Qosbawi accent. A partial list of common names for species referred to as sole include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Encyclopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Group, Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (동아출판사). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend (linguistics), blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean Web portal, portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freshwater Whitefish
The freshwater whitefish are fishes of the subfamily Coregoninae, which contains whitefishes (both freshwater and anadromous) and ciscoes, and is one of three subfamilies in the salmon family Salmonidae. Apart from the subfamily Coregoninae, the family Salmonidae includes the salmon, trout, and char species of the subfamily Salmoninae, and grayling species of the subfamily Thymallinae. Freshwater whitefish are distributed mainly in relatively cool waters throughout the northern parts of the Northern Hemisphere. The Coregoninae subfamily consists of three nominal genera: *''Coregonus'' Linnaeus, 1758 – whitefishes and ciscoes, which according to some authors number more than 60 species. There are differing opinions on the classification of some species within the genus and the overall number of species. Some species in Arctic regions of Asia and North America forage in marine waters. *'' Prosopium'' Jordan, 1878 – round whitefishes, which includes six species, three of whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Oncorhynchus'') basin. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen. Salmon are typically anadromous: they hatch in the gravel beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sebastes
''Sebastes'' is a genus of marine ray-finned fish belonging to the subfamily Sebastinae part of the family Scorpaenidae, most of which have the common name of rockfish. A few are called ocean perch, sea perch or redfish instead. They are found in the Atlantic and Pacific Oceans. Taxonomy ''Sebastes'' was first described as a genus in 1829 by the French zoologist Georges Cuvier, the Dutch ichthyologist Pieter Bleeker designated ''Perca norvegica'', which may have been originally described by the Norwegian zoologist Peter Ascanius in 1772, as the type species in 1876. The genus is the type genus of both the tribe Sebastini and the subfamily Sebastinae, although some authorities treat these as the subfamily Sebastinae and the family Sebastidae, separating the Sebastidae as a distinct family from the Scorpaenidae. but other authorities place it in the Perciformes in the suborder Scorpaenoidei. Some authorities subdivide this large genus into subgenera as follows: * ''Sebastes' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
