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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] |
Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean ''nasi goreng'' and Thai '' khao phat'' are popular dishes. In the West, most restaurants catering to vegetarians have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi-bokkeum-bap
Kimchi fried rice * or ''kimchi-bokkeum-bap'' () is a variety of ''bokkeum-bap'' ("fried rice"), a popular dish in South Korea. ''Kimchi fried rice'' is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like Spam. Ingredients Leftover chilled rice and over-ripened kimchi are usually preferred in preparing kimchi fried rice Over-ripened kimchi can also be used for cooking ''kimchi jjigae''. as they can produce a richer flavor and texture as opposed to freshly-made kimchi and rice. In preliminary preparation, surplus ''"kimchiso"'' (), kimchi filling, mostly shredded radish, green onions and jeotgal (fermented and salted seafood), are taken out from the kimchi. The kimchi is then squeezed to discard its brine. Without completing the process, the resultant dish can be mushy in texture. Along with kimchi and rice, kimchi fried rice can contain many kinds of ingredients. Pork or spam are the most common; however, beef, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' () 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'' (가마솥, 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-bot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Korean Peninsula
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically divided at or near the 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Amnok (Yalu) and Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, and Silla. In 668 AD, Silla conquered Baekje and Goguryeo with the aid of the Tang dy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maeil Business Newspaper
The Maeil Business Newspaper (), also simply known as Maekyung (derived from the pronunciation of the Korean name) or MK, is a comprehensive daily newspaper published in South Korea, first issued on March 24, 1966. The president of the publishing company is Chang Dae-whan. Initially, it started as a weekly economic newspaper and was published under the name "Maeil Economic Week". After that, in 1970, it was converted to the Daily Economic Newspaper and changed its name to "Maeil Business Newspaper". Description Maeil Business Newspaper operates several YouTube channels, including WallGa Wallbu (243,000 subscribers), GiAntTV (207,000 subscribers), Maeburi TV (236,000 subscribers), and World Knowledge Forum (94,800 subscribers). As of March 2024, it boasts approximately 800,000 subscribers across these platforms. Since its inception in October 2000, the World Knowledge Forum has hosted 5,832 global speakers and 62,821 participants from 82 countries. Notable attendees include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jajang
Jajang (590–658) was a monk born Kim Seonjong, into the royal Kim family, in the kingdom of Silla. He is credited with founding the temple of Tongdosa in 646 CE, near in what is now Busan, South Korea, and played a significant role in the adoption of Buddhism as the national religion of Silla. His biography is told in the anthology of Korean Buddhism: "Jogye Culture Web", Vol 10. Gyeyul ( and Yul jong 律宗, or Vinaya in Sanskrit) monastic order, founded by Gyeyul, Gyeomik for the study and implementation of śīla (yuljang 律藏) the ''"moral discipline"'' or ''""Budhhist ethics"''), was lost after the decline of Baekje. After him, Jajang revived the Gyeyul order and built the Woljeongsa temple in 643 of Jogye Order of Korean Buddhism on the eastern slopes of Odaesan in today Pyeongchang County. Jajang was born in Silla as a bone-rank system, true bone (jin'gol) aristocrat. In 641 CE, Jajang and his disciple Seungsil traveled to Tang dynasty China where he received bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jajangmyeon
''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean Chinese noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. It is a variation of the Chinese dish '' zhajiangmian''; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats. Name ''Jajang'' or ''jjajang'' is borrowed from the Chinese word ''zhájiàng'' (), which means "fried sauce", while ''myeon'' (; 麵) means "noodles", itself a Sino-Korean loanword in place of the native ''guksu'' (). The Chinese characters are pronounced ''jakjang'' () in Korean, but the noodle dish is called ''jajangmyeon'', not ''*jakjangmyeon'', because its origin is not the Sino-Korean word, but a transliteration of the Chinese pronunciation. As the Chinese pronunciation of ''zhá'' sounded like ''jja'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
