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Kimbap
''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] |
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] |
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 ... [...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, 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 dish ... [...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 Per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neologism
A neologism Greek νέο- ''néo''(="new") and λόγος /''lógos'' meaning "speech, utterance"] is a relatively recent or isolated term, word, or phrase that may be in the process of entering common use, but that has not been fully accepted into mainstream language. Neologisms are often driven by changes in culture and technology. In the process of language formation, neologisms are more mature than '' protologisms''. A word whose development stage is between that of the protologism (freshly coined) and neologism (new word) is a ''prelogism''. Popular examples of neologisms can be found in science, fiction (notably science fiction), films and television, branding, literature, jargon, cant, linguistics, the visual arts, and popular culture. Former examples include ''laser'' (1960) from Light Amplification by Stimulated Emission of Radiation; ''robot'' (1941) from Czech writer Karel Čapek's play '' R.U.R. (Rossum's Universal Robots)''; and '' agitprop'' (1930) (a portmantea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongsang Province
Gyeongsang ( ko, 경상도, ''Gyeongsang-do''; ) was one of the eight provinces of Korea during the Joseon dynasty. Gyeongsang was located in the southeast of Korea. The provincial capital was Daegu. The region was the birthplace of the Kingdom of Silla. The region also has a significant role in modern Korean history, since seven previous South Korean presidents (Park Chung-hee, Roh Tae-woo, Chun Doo-hwan, Kim Young-sam, Roh Moo-hyun, Park Geun-hye, and Moon Jae-in) were born in the Gyeongsang region. Today, the region is divided into 5 administrative divisions: the three independent cities of Busan, Daegu and Ulsan, and the two provinces of Gyeongsangbuk-do and Gyeongsangnam-do. The largest city in the region is Busan, followed by Daegu. Sub-regionally, the region is also divided into Gyeongbuk and Gyeongnam. Gyeongbuk consists of Daegu and Gyeongsangbuk-do, while Gyeongnam consists of Busan, Ulsan and Gyeongsangnam-do. History The predecessor to Gyeongsang P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called ''bansang'' (반상) usually consists of '' bap'' (밥, cooked rice), '' guk'' or '' tang'' (soup), '' gochujang'' or ''ganjang'', '' jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (삼첩), ''5 cheop'' (오첩), ''7 cheop'' (칠첩), ''9 cheop'' (구첩), ''12 cheop'' (십이첩) ''bansang'', with the ''12 cheop'' used in Korean royal cuisine. ''Banchan'' are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as '' galbi'' or '' bulgogi'', and a shared pot of '' jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academy Of Korean Studies
Academy of Korean Studies (한국학중앙연구원, AKS) is a South Korean research and educational institute with the purpose of establishing profound research on Korean culture. It was established on June 22, 1978, by Ministry of Education & Science Technology of South Korea (교육과학기술부). The Academy has dedicated to interpreting and analyzing Korean culture in general, defining the academic identity of Korean studies, and educating scholars. Korean Studies Journal published by the Academy of Korean Studies *'' Korea Journal'' *''Review of Korean Studies'' *''Korean Studies Quarterly'' Journals not published by the Academy of Korean Studies *''Korean Studies'', Hawaii *''The Journal of Korean Studies'', Seattle *''Encyclopedia of Korean Culture'' *'' Acta Koreana'' See also * List of national universities in South Korea *List of universities and colleges in South Korea This is a list of institutions of higher education in South Korea. Quick index __NOTOC__ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Culture
The ''Encyclopedia of Korean Culture'' is a Korean language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. The articles in the encyclopedia are aimed at readers who want to learn about Korean culture and history, and were written by over 3,800 scholars and expert contributors — mainly associated with the Academy of Korean Studies. '' Munhwa Ilbo'' called it the most extensive encyclopedia of Korean studies. In 2001, the digital edition EncyKorea was published on CD-ROM and DVD. See also *''Doosan Encyclopedia'' *List of digital library projects *Lists of encyclopedias * List of encyclopedias by branch of knowledge *List of encyclopedias by language * List of historical encyclopedias *List of online encyclopedias This is a list of well-known online encyclopedias—i.e., encyclopedias accessible or formerly accessible on the Internet. The largest online encyclopedias are general reference works, though there are also many specialized ones. ... [...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. ''Bento'' ar ... [...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 in ... [...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 i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
