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Gimbap
''Gimbap'' (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish, and meats that are rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices. * The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. Regardless, it has since become a distinct dish. 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 take-out food in South Korea and abroad and is known as a convenient food because of its portability. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chungmu-gimbap
''Chungmu gimbap'' ( 충무김밥) is a gimbap 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'' (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish 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), ... (무김치). References {{reflist Korean rice dishes ... [...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-botto ... [...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-botto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosirak
''Dosirak'' ( Hangul: ; Hanja: ), also known as ''gwakpap'' ( Hangul: ; Hanja: ) refers to a packed meal, often for lunch. It usually consists of '' bap'' (, cooked rice) 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 and convenience stores. Dosirak in its current iteration was introduced to Korea during the Japanese occupation of Korea (1910–1945) by the Japanese who had called their variation of a packed meal as , itself from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". During this period, Korean cuisine adopted foreign cuisines as well as Japanese food items such as bento or sushi rolled in sheets of seaweed, popularized in Korea under the name of gimbap. Varieties Home-made ''dosirak'' is often packed in tiered lunch ... [...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] |
Porphyra
''Porphyra'' is a genus of coldwater seaweeds that grow in cold, shallow seawater. More specifically, it belongs to red algae phylum of laver species (from which comes laverbread), comprising approximately 70 species.Brodie, J.A. and Irvine, L.M. 2003. ''Seaweeds of the British Isles.'' Volume 1 Part 3b. The Natural History Museum, London. It grows in the intertidal zone, typically between the upper intertidal zone and the splash zone in cold waters of temperate oceans. In East Asia, it is used to produce the sea vegetable products '' nori'' (in Japan) and '' gim'' (in Korea). There are considered to be 60 to 70 species of ''Porphyra'' worldwide Kain, J.M. 1991. Cultivation of attached seaweeds. in Guiry, M.D. and Blunden, G. 1992. ''Seaweed Resources in Europe: Uses and Potential.'' John Wiley and Sons, Chichester and seven around Britain and Ireland where it has been traditionally used to produce edible sea vegetables on the Irish Sea coast.Hardy, F.G. and Guiry, M.D. 2006. ... [...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] |
Loanword
A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because they share an etymological origin, and calques, which involve translation. Loanwords from languages with different scripts are usually transliterated (between scripts), but they are not translated. Additionally, loanwords may be adapted to phonology, phonotactics, orthography, and morphology of the target language. When a loanword is fully adapted to the rules of the target language, it is distinguished from native words of the target language only by its origin. However, often the adaptation is incomplete, so loanwords may conserve specific features distinguishing them from native words of the target language: loaned phonemes and sound combinations, partial or total conserving of the original spelling, foreign plural or case forms or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linguistic Purism In Korean
Linguistic purism in the Korean language is the belief that words of native Korean origin should be used in place of foreign-derived " loanwords". This belief has been the focus of movements in both North and South Korea, where adherents have sought to deter the use of loanwords, regardless of whether they have been formally adopted into the Korean language. Of primary interest has been the replacement of Japanese-influenced loanwords (especially from the period of Japanese forced occupation) when the Korean language faced multiple hardships and was discouraged in favor of Japanese, although the specific policies differ between the North and South. North Korea North Korea is known for eliminating most loanwords, which comprise most of the language differences between North and South. Unlike South Korea, where hanja has been intermittently used in texts, North Korea abolished the usage of Chinese characters in 1949. Many loanwords with hanja, especially academic words that were i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, 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, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bento
A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, as rice is a common staple food in the region. The term ''bento'' is derived from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". A traditional ''bento'' may contain rice or noodles with fish or meat, often with pickled and cooked vegetables in a box."Bento: Changing New York's Lunch Culture," ''Chopsticks NY,'' vol. 27, July 2009, p. 10-11. Containers range from mass-produced disposables to hand-crafted lacquerware. Often various dividers are used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. A typical divider is green plastic grass, also known as the 'sushi grass'. This also works to slow the growth of bacteria. ''Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makizushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ..., often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, 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 white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
