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Bokkeum
''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Varieties There are dry ''bokkeum'' varieties and wet (or moist) ''bokkeum'' varieties. Dry * '' bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken gizzards * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''japchae'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried anchovies * '' ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid Wet * '' dak-galbi'' () – stir-fried chicken * ''jeyuk-bokkeum'' () – stir-fried pork * '' nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried matsutake * ''tteok-bokki'' () – stir-fried rice cakes * ''kimchi-bokkeum'' () – stir-fried kimchi * ''odolppyeo-bokke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bokkeum-bap
''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in '' kimchi-bokkeum-bap'' (kimchi fried rice). Varieties As an add-on In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ( literally "Please fry rice.") after eating main dishes cooked on a tabletop stove, such as ''dak-galbi'' (spicy stir-fried chicken) or '' nakji-bokkeum'' (stir-fried octopus), then cooked rice along with '' gimgaru'' (seaweed flakes) and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched. File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg, Scorching fried rice with the remains of stir-fried hagfish By ingredients The name of the most prominent ingredient other than cooked rice often appears at th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ojingeo-chae-bokkeum
''Ojingeo-chae-bokkeum'' () is a ''bokkeum'' (stir-fried dish) made with dried shredded squid—called ''ojingeo-chae'' in Korean— and gochujang-based sauce. Like other dry ''banchan'' (side dish), it can be stored for a long time and retain its taste. Preparation Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling ''gochujang'' (chili paste), sugar, rice cooking wine, and water. Sesame oil and toasted sesame seeds are sprinkled on top when served. In Hawaii A similar side dish is known as , the Korean term for "codfish". While commercial is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more familiar. However, the seafood is usually not stir-fried but marinated. Photos Sil-ojingeo-chae-bokkeum.jpg, White (non-spicy) version Ojingeo-chae-bokkeum.jpg, Red (spicy) version Poketaegu.jpg, Spicy taegu with Hawaiian poke References Banchan Squid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir-fry
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nakji-bokkeum
''Nakji-bokkeum'' * () or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. History While nakji bokkeum is a more modern dish only originating in the 1960s, it is a fairly simple and unassuming dish that feels like it is timeless and far older. The roots of its origins date back to the 19th century wherein octopus was mostly consumed either raw, dried, or pan-fried. Dishes such as nakjisukhoe (leached octopus) and nakjibaeksuk (boiled octopus) were served during the early 20th century. During this time, octopus began to be consumed more frequently due to traditionally perceived health benefits, some of which have been confirmed with modern nutritional science due to octopus being a lower calorie protein and micronutrient source. Other dishes with octopus were also developed from this trend such as yeonpotang (pellucid octopus soup) and nakji-bibimbap (mixed rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok-bokki
() or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). * ''Eomuk'' (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteokbokki'' in dishes. It can be seasoned with either spicy ''gochujang'' (chili paste) or non-spicy '' ganjang'' (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called ''gungjung-tteokbokki'' (royal court ''tteokbokki''). Today, variations also include curry-''tteokbokki'', cream sauce-''tteokbokki'', ''jajang-tteokbokki'', seafood-''tteokbokki'', rose-tteokbokki, '' galbi-tteokbokki'' and so on. ''Tteokbokki'' is commonly purchased and eaten at '' bunsikjip'' (snack bars) as well as '' pojangmacha'' (street stalls). There are also dedicated restaurants for ''tteokbokki'', referred to as ''jeukseok tteokbokki'' (impromptu ''tteokbokki''). It is also a popular home dish, as the ''gar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dak-galbi
''Dak-galbi'' (), or spicy stir-fried chicken, is a popular South 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, and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, and the dish gained this nickname during the post-War era when chicken was used as a substitute for pork ribs. 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 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 dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squid As Food
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common Mediterranean cuisine, in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chips, fish and chip shops and in steakhouses. In Britain, it can be found in Mediterranean "calamari" or Asian "salt and pepper fried squid" forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea and Japan, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body (Mantle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus Minor
''Octopus minor'' (more strictly ''Callistoctopus minor''), also known as the long arm octopus or the Korean common octopus, is a small-bodied octopus species distributed along the Benthic zone, benthic coastal waters bordering China, Japan, and the Korea, Korean Peninsula. It lives at depths ranging from the sea surface to . ''O. minor'' is commonly found in the mudflats of Neritic zone, sub-tidal zones where it is exposed to significant environmental variation. It is grouped within the class Cephalopoda along with squids and cuttlefish. ''O. minor'' carries cultural and economic value in the countries in which it is found. It is important commercially to the fishing communities in Korea, where it is known as ''nakji'', and contributes to the $35 million octopus industry. It is a Korean seafood, commonly referred to as ''nakji'' (). The octopus is served both cooked and raw, and is often a snack during sporting events. There have been multiple findings concerning the physiologica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matsutake
, ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct odor. Etymology The common name and specific epithet, ''matsutake'', in use since the late 19th century, derives from Japanese ''matsu'' (pine tree) and ''take'' (mushroom). Description The cap, stem, and gills are initially white then discolor brownish. Similarly dark fibrils appear on the cap and stalk. The cap can reach up to across while the stem is up to long and 5 cm thick. A ring is usually present. The flesh is white and firm, with a cinnamon-like aroma. The spore print is white. Similar species In Japan, several closely related species have been found, including ''Tricholoma bakamatsutake'' (''baka-matsutake'' – 'stupid matsutake' in Japanese), Tricholoma fulvocastaneum, ''T. fulvocastaneum'' (''nise-matsutake'' – 'fake matsutake'), and ''Tricholoma robustum, T. robustum'' ... [...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] |
Tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from Bap (food), cooked grains. ''Tteok'' is eaten not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are Adzuki bean, red bean, soybean, mung bean, Artemisia princeps, mugwort, Cucurbita moschata, pumpkin, Castanea crenata, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually shared. ''Tteok'' offered to spirits is called ''boktteok'' ("Fu (character), good fortune rice cake") and shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Zucchini
Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commonly used in Korean cuisine, an has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. Cultivars of Korean zucchini include 'Seoulmadi', 'Bulam-sacheol', and 'Miso'. Culinary use In Korean cuisine, the squash is used either fresh or dried. Fresh aehobak can be pan-fried, either julienned in batter into or sliced and egg-washed as . It is often made into - (seasoned vegetable side dish), usually seasoned with salted shrimps and stir-fried. Sometimes, aehobak features as the main ingredient in stew dishes such as and . Dried aehobak, called , can be prepared by slicing the squash thinly and sun-drying the slices. It is soaked before cooking, then usually stir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
