|
Aekjeot
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby or solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''banchan'' (side dishes). Liquid ''jeotgal'', called ''aekjeot'' () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ('' guk'', ''jijimi'', ''jjigae''). As a condiment, jeotgal with smaller bits of solid ingredients such as ''saeu-jeot'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes (''bossam'', ''jokbal'', ''samgyeopsal''), ''sundae'' (Korean sausage), '' hoe'' (raw fish), and a number of soups and stews. History Fermented foods were widely available in Three Kingdoms of Korea, as ''Sānguózhì'', a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and 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. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', 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 process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alaska Pollock As Food
Alaska pollock (''Gadus chalcogrammus''), a species of cod (''Gadus'') found in the North Pacific Ocean, is used as food globally. Compared with common pollock, Alaska pollock is milder in taste, whiter in color, and lower in oil content. Alaska pollock fillets are commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi (fish paste). Alaska pollock is widely regarded as one of the best proteins for the manufacture of high quality surimi because of the high gel strength of its flesh. History Pollock has been consumed in Korea since the Joseon era (1392–1897). One of its earliest mentions is in the 1652 '' Diary of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jin Dynasty (265–420)
Jin may refer to: States Jìn 晉 * Jin (Chinese state) (晉國), major state of the Zhou dynasty, existing from the 11th century BC to 376 BC * Jin dynasty (266–420) (晉朝), also known as Liang Jin and Sima Jin * Jin (Later Tang precursor) (晉國; 907–923), Five Dynasties and Ten Kingdoms period * Later Jin (Five Dynasties) (後晉; 936–947), Five Dynasties and Ten Kingdoms period Jīn 金 * Jin dynasty (1115–1234) (金朝), also known as the Jurchen Jin * Later Jin (1616–1636) (後金; 1616–1636), precursor of the Qing dynasty Others * Jin (Korean state) (辰國), precursor of the Jinhan Confederation * Balhae (698–713), originally known as Jin (震) Places * Jin Prefecture (Shanxi) (晉州), a former Chinese prefecture centered on present-day Linfen, Shanxi * Jin Prefecture (Shaanxi) (金州), a former Chinese efecture centered on present-day Ankang, Shaanxi * Jin Prefecture (Hunan) (锦州), a former Chinese prefecture centered on Luyang in present ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sānguózhì
The ''Records of the Three Kingdoms'' is a Chinese official history written by Chen Shou in the late 3rd century CE, covering the end of the Han dynasty (220 CE) and the subsequent Three Kingdoms period (220–280 CE). It is regarded as to be the authoritative source text for these periods. Compiled following the reunification of China under the Jin dynasty (266–420), the work chronicles the political, social, and military events within rival states Cao Wei, Shu Han and Eastern Wu into a single text organized by individual biography. The ''Records'' are the primary source of information for the 14th-century historical novel ''Romance of the Three Kingdoms'', considered to be one of the four classic novels emblematic of written vernacular Chinese. While large subsections of the work have been selected and translated into English, the entire corpus has yet to receive an unabridged English translation. Origin and structure The ''Book of Han'' and ''Records of the Thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Three Kingdoms Of Korea
The Three Kingdoms of Korea or Samhan (Goguryeo, Baekje and Silla) competed for hegemony over the Korea, Korean Peninsula during the ancient period of History of Korea, Korean history. During the Three Kingdoms period (), many states and statelets consolidated until, after Buyeo was annexed in 494 and Gaya confederacy, Gaya was annexed in 562, only three remained on the Korean Peninsula: Goguryeo, Baekje and Silla. The "Korean Three Kingdoms" contributed to what would become Korea; and the Goguryeo, Baekje and Silla peoples became the Korean people. The three kingdoms occupied the entire peninsula and roughly half of Manchuria (modern-day Northeast China and small parts of the Russian Far East). Goguryeo controlled the northern half of the peninsula, as well as Liaodong Peninsula and Manchuria. Baekje and Silla occupied the southern half of the peninsula. The island kingdoms of Tamna and Usan were subordinated to Baekje and Silla, respectively. All three kingdoms shared a simila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''Hoe'' (; ) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. 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 blanching (cooking), blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as Oenanthe javanica, water dropworts and silpa, scallions. ''Khe'' There is a variant of the dish in Sakhalin Korean cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundae (Korean Food)
''Sundae'' (, sometimes anglicized as ''soondae'') is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients. History The ''sundae'' sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish. Recipes for ''sundae'' are found in nineteenth century cookbooks including '' Gyuhap chongseo'' and '' Siuijeonseo''. Traditional ''sundae'', cow or pig intestines stuffed with '' seonji'' (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings. After the Korean War, when meat was scarce during the period of post-war poverty, '' dangmyeon'' replaced meat fillings in South Korea. ''Sundae'' became an inexpensive street snack sold in '' bunsikjip'' (snack bars), '' pojangmacha'' (street stalls), and t ... [...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 '' The Dong-A Ilbo'' article published on Novemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jokbal
''Jokbal'' () is a Korean dish consisting of pig's trotters cooked with soy sauce and spices.Jokbal at It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. Additional ingredients used can include onion, leeks, garlic, cinnamon, and black pepper. History ''Jokbal'' is presumed to have originated from braised pork, a local food of , where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong in the 1960s and is known to have been dev ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bossam
''Bossam'' () is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ''ssamjang'' (wrap sauce), ''saeu-jeot'' (salted shrimp), kimchi, and ''ssam'' (wrap) vegetables such as lettuce, '' kkaennip'' (perilla leaves), and inner leaves of a napa cabbage. ''Bossam'' is a popular dish in South Korea, often served as '' anju'' (i.e. food accompanying alcoholic drinks). To eat, the meat and side dishes are wrapped together in ''ssam'' vegetables, hence the literal meaning of ''bossam'': "wrapped" or "packaged". History ''Bossam'' is traditionally linked with the process of '' gimjang'', during which large quantities of kimchi are prepared for winters. To ensure the commitment of the workers during this labor-intensive process, ''yangban'' (scholar-gentry of the Joseon era) would deliver a pig for a feast. The workers would enjoy boiled pork wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saeu-jeot
''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with '' myeolchi-jeot'' (, salted anchovy ''jeot'') in South Korea. The name consists of the two Korean words ''saeu'' (, shrimp) and '' jeot''. ''Saeu-jeot'' is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making ''saeu-jeot'' are called ''jeot-saeu'' () and are smaller and have thinner shells than ordinary shrimp. The quality of ''saeu-jeot'' largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation. Types The types of ''saeu-jeot'' depend on the kind of shrimp used and when they are harvested. In spring ''Putjeot'' () is made with shrimp harvested from the end of the 1st month through the 4th month of the Korean calendar (lunisolar). It is called ''deddeugi jeot'' () or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
