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Galbi
''Galbi'' * (), ''kalbi'', ''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. In Japan, this and many other dishes in Korean barbecue influenced yakiniku, a fusion cuisine that often makes use of galbi (glossed as ''karubi''). Preparation Cuts Traditionally, ''galbi'' is cut to expose one smooth bone along the short edge with the meat uniformly filleted in flat layers. LA ''galbi'' ''Galbi'' can be made using a flanken cut, which features cut bones peeking out along the long edge. Thi ... [...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 meat fr ... [...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] |
Korean Barbecue
Korean barbecue () 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, though some restaurants 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. It gained its global popularity through Hallyu, more commonly known as the "Korean Wave", a term that describes the rise in popularity of Korean culture during the 1990s and 2000s. History '' Maekjeok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
''Gui'' () refers to grilling, grilled dishes in Korean cuisine. ''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'' (wikt:굽다, 굽다), 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, 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'', originally named ''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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This 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 () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gui (food)
''Gui'' () refers to grilling, grilled dishes in Korean cuisine. ''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'' (wikt:굽다, 굽다), 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, 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'', originally named ''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, ... [...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 short portion of each long beef rib. Using American butchers’ 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 car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakiniku
, meaning "grilling, grilled meat", is a Japanese language, Japanese term that, in its broadest sense, refers to grilled meat cuisine. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on Gridiron (cooking), gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (''sumibi'', 炭火) or a gas or electric grill. It is one of the most popular Dish (food), dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean 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 i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
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 Division of Korea, divided at or near the 38th parallel north, 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 Yalu River, Amnok (Yalu) and Tumen River, 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 of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doopedia
''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doonga in 2003, the former paid multi billion won to the ... [...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. It was originally published as physical books from 1991 to 2001. There is now an online version of the encyclopedia that continues to be updated. Overview On September 25, 1979, a presidential order (No. 9628; ) was issued to begin work on compiling a national encyclopedia. Work began on compiling the encyclopedia on March 18, 1980. It began publishing books in 1991. The encyclopedia's first version was completed, with 28 volumes, in 1995. It continued to be revised beginning in 1996. In 2001, the digital edition EncyKorea was published on CD-ROM A CD-ROM (, compact disc read-only memory) is a type of read-only memory consisting of a pre-pressed optical compact disc that contains computer data storage, data computers can read, but not write or erase. Some CDs, called enhanced CDs, hold b ... and DVD. It launched an online version in 20 ... [...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 Founda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
