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Grilled
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling - Mangal
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
In Korean cuisine gui or guee () is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb ''gupda'' (), which literally means "grill". At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, '' ssamjang'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''galbi'', whose name was originally ''galbi gui''. Types Meat Meat-based grilled dishes are collectively called ''gogi gui'' (). * Bulgogi (): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gopchang
''Gopchang'' (Hangul: ) can refer to the small intestines of cattle (or large intestines of pig) or to a ''gui'' (grilled dish) made of the small intestines. The latter is also called ''gopchang-gui'' (; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers. In Korean cuisine, it is stewed in a hot pot ('' gopchang-jeongol,'' 곱창전골), grilled over a barbecue (''gopchang-gui''), boiled in soup with other intestines ('' naejang-tang''), or made into a sausage (''sundae''). In the past, ''gopchang'' was a popular, nutritious, and cheap dish for the general public. Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, ''gopchang'' is also regarded as a delicacy and is more expensive than the regular meat of the same weight. It is a popular '' anju'' (food served and eaten with soju), as it helps break down alcohol. Preparation The intestines are cleane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samgyeopsal
''Samgyeopsal'' (; ), ''samgyeopsal-gui'' ( ), or grilled pork belly is a type of ''gui'' (grilled dish) in Korean cuisine. Etymology Directly translated from Korean, ''samgyeop-sal'' () means "three layer flesh," referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb. In Korea, the word ''samgyeop-sal,'' meaning "pork belly", often refers to ''samgyeop-sal-gui'' (grilled pork belly), in the same way that the word ''galbi,'' meaning "ribs", often refers to ''galbi-gui'' (grilled beef ribs). ''Gui'' refers to roasted, baked, or grilled dishes. One can also find ''ogyeopsal'' (), with an ''o'' meaning "five" and "gyeop" meaning a layer. ''Ogyeop-sal'' includes the skin part of the pork belly, unlike ''samgyeop-sal'' where the skin is removed. History The first mention of the meat dish was in a ''Donga-ilbo'' article published on November 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Barbecue
Korean barbecue ( ko, 고기구이, ''gogi-gui,'' 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order. The most representative form of ''gogi-gui'' is ''bulgogi,'' usually made from thinly sliced marinated beef sirloin or tenderloin. Another popular form is ''galbi,'' made from marinated beef short ribs. However, ''gogi-gui'' also includes many other kinds of marinated and unmarinated meat dishes, and can be divided into several categories. Korean barbecue is popular in its home country, but has also gained popularity worldwide. History Korean BBQ was founded between 37 B.C. to 668 A.D. It was initially called “ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makchang
''Makchang'' (; "last viscus") or ''so-makchang'' (; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the ''gui'' (grilled dish) made of beef abomasum. The latter is also called ''makchang-gui'' (; "grilled last viscus") or ''so-makchang-gui'' (; "grilled beef last viscus"). ''Dwaeji-makchang'' (; "pork last viscus") means either the rectum of pig or the ''gui'' made of pork rectum, and the grilled dish is also referred to as ''dwaeji-makchang-gui'' (; "grilled pork last viscus"). They are often served with a light ''doenjang'' sauce and chopped scallions. High calcium content and high catabolism for alcohol makes it a favorite '' anju'' (side dish for drinking). ''Makchang gui'' is said to have originated in Daegu and the surrounding Gyeongsang region. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heterocyclic Amine
Heterocyclic amines, also sometimes referred to as HCAs, are chemical compounds containing at least one heterocyclic ring, which by definition has atoms of at least two different elements, as well as at least one amine (nitrogen-containing) group. Typically it is a nitrogen atom of an amine group that also makes the ring heterocyclic (e.g., pyridine), though compounds exist in which this is not the case (e.g., the drug Zileuton). The biological functions of heterocyclic amines vary, including vitamins and carcinogens. Carcinogenic heterocyclic amines are created by high temperature cooking of meat and smoking of plant matter like tobacco. Some well known heterocyclic amines are niacin (vitamin B3), nicotine (psychoactive alkaloid and recreational drug), and the nucleobases that encode genetic information in DNA. Five-membered heterocyclic amines The compound pyrrolidine is composed of molecules that contain a saturated ring of five atoms. This cyclic structure is composed of on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok-galbi
''Tteok-galbi'' () or grilled short rib patties is a Korean beef dish made with minced beef short ribs. * Originally a royal dish, ''tteok-galbi'' is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula. Etymology ''Tteok-galbi'' (), literally translated to "cake ribs" as ''tteok'' () means "rice (or other grain) cake" and ''galbi'' () means "rib". The name comes from the food's similarity in appearance to ''tteok''. The process of kneading and shaping the meat is similar to the process of making a rice cake. The final dish is also soft and tender, much like a rice cake in texture. The word ''tteok-galbi'' has a relatively short history that starts in the late 1960s to early 1970s. Before that, the dish was called ''hyo-galbi'' (), meaning "filial piety ribs", or ''no-galbi'' (), meaning "elder ribs", as it was often a dish for older people whose teeth were too weak to bite off meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dak-galbi
''Dak-galbi'' (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a ''gochujang''-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, ''tteok'' (rice cake), and other ingredients. * In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib. Many ''dak-galbi'' restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ''ssam'' (wrap) vegetables. History and etymology Although ''dak'' and ''galbi'' translate into "chicken" and "rib" respectively, the term ''dak-galbi'' does not refer to chicken ribs. This dish was developed in the 1960s as grilled chicken-pieces, an inexpensive '' anju'' accompaniment to alcoholic drinks in small taverns on the outskirts of Chuncheon. It replaced the comparatively expensive ''gui'' dishes which were grilled over charcoal. ''Dak-galbi'' spread to Chuncheon's main districts, where the livestock industry was thrivi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori
is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for ''kushiyaki'' (grilled and skewered foods) in general. Preparation As they are designed for convenience and portability, yakitori are typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal. At home, appliances known as or are used. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konro Bakar 2
Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, ''keluwak'' (''Pangium edule''); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and ''salam'' (Indonesian bayleaf). Variants Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the ''konro bakar'' (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup. See also * List of Indonesian soups * Coto Makassar * Sop saudara A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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