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Galbi
''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of '' gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. ''Galbi'' is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated ''galbi'' are often featured in Korean barbecue. This and many other dishes in Korean barbecue influenced Yakiniku as seen in the use of galbi (coined as karubi). Preparation Cuts and marination Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. An alternative cut, "LA ''galbi''", also known as a flanken cut, features cut bones peeking out along the long edge. The method was developed by ... [...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 me ... [...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] |
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] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were on ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. Types of short ribs Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a portion of each long beef rib. Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle. The '' serratus ventralis'' muscle defines the area in the beef carcass fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakiniku
''Yakiniku'' (焼き肉 or 焼肉), meaning " grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ''Seiyo Ryoritsu'' (i.e. "western food handbook") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine ( Korean Barbecue) during the early Shōwa period. Due to the Korean War, the terms associated with Korea in Japan were divided into North Korea (Kita Chōsen) and South Korea (Kankoku); the reference to a "yakiniku restaurant" arose as a politically correct term for restaurants of either origin. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (''sumibi'', 炭火) or a gas/electric grill. It is one of the most popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the " Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Corporation
Doosan Corporation is a corporate holding company headquartered in Euljiro 6-ga, Jung-gu, Seoul, South Korea. History * 1896 Park Seung-jik opened Korea's first modern dry goods store, selling cloth. * 1925 Changed the name of Park Seung-Jik Store Limited to Doosan Store * 1953 Established the Oriental Brewery and began producing OB beer. * 1960 Established Dongsan Construction and Engineering (currently Doosan Engineering & Construction)/Acquired Hapdong News Agency (currently Yonhap News) * 1966 Founded Hanyang Food * 1967 Founded Yoonhan Machinery (currently Doosan Mecatec) * 1969 Founded Hankook Bottle and Glass * 1979 Established Doosan CCK Can Manufacturing * 1980 Founded OB Seagram * 1982 Formed OB Bears (currently Doosan Bears) * 1996 Celebrated 100th anniversary. Announced Doosan Group's new Certificate of Incorporation. * 1998 Incorporated nine affiliates and re-launched the company as Doosan Corporation in September. * 2008 Acquired the Chung-Ang University Foundatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academic Press
Academic Press (AP) is an academic book publisher founded in 1941. It was acquired by Harcourt, Brace & World in 1969. Reed Elsevier bought Harcourt in 2000, and Academic Press is now an imprint of Elsevier. Academic Press publishes reference books, serials and online products in the subject areas of: * Communications engineering * Economics * Environmental science * Finance * Food science and nutrition * Geophysics * Life sciences * Mathematics and statistics * Neuroscience * Physical sciences * Psychology Psychology is the scientific study of mind and behavior. Psychology includes the study of conscious and unconscious phenomena, including feelings and thoughts. It is an academic discipline of immense scope, crossing the boundaries betwe ... Well-known products include the '' Methods in Enzymology'' series and encyclopedias such as ''The International Encyclopedia of Public Health'' and the ''Encyclopedia of Neuroscience''. See also * Akademische Ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marination
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderizing, tenderize tougher cuts of meat. The process may last seconds or d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
