Bunsik (Korean : 분식) is a generic term used to refer to inexpensive Korean dishes available at bunsikjeom (분식점) or bunsikjip (분식집) snack restaurants. [1] Since the term bunsik literally means "food made from flour," foods such as ramyeon (라면;noodle soup) and bread can be considered bunsik. However,the modern definition of the term also includes other dishes served at bunsik restaurants that can be had in large portions at low prices,such as gimbap , tteokbokki , ramyeon ,rabokki (tteokbokki with ramyeon), sundae , eomuk , twigim ,and others. One bunsikjip chain is called "Gimbap Cheonguk". [2]
During the 1960s,rice was scarce in South Korea,and the government was prompted to promote bunsik as an alternative. [3] Committees were set up in each region to encourage public organizations,schools,and government offices to lead the movement. Restaurants were guided to use more barley and wheat flour while sales of rice-based foods were banned on certain days of the week. Government run restaurants in official buildings were banned from selling rice dishes altogether. This effort lasted until 1976. [3]
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 agricultural and nomadic traditions in Korea and southern Manchuria,Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Thai cuisine is the national cuisine of Thailand.
Ramen is a Japanese noodle dish. It includes Chinese-style wheat noodles served in a broth. Common flavors are soy sauce and miso,with typical toppings including sliced pork,nori,menma,and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen,such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Gimbap,also romanized as kimbap,is a Korean dish made from cooked rice,vegetables,fish,and meat 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. 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 and kimchi. It is a popular takeaway food in South Korea and abroad and is known as a convenient food because of its portability.
Tianmian sauce,also known as sweet bean sauce,sweet flour sauce or sweet wheat paste,is a thick,smooth,dark brown or black paste with either a mild,savory or sweet flavor. It is commonly used in Northern Chinese cuisine,Northeastern Chinese cuisine,as well as Korean-Chinese cuisine. Peking duck and jajangmyeon are two popular dishes that feature the sauce.
Korean Chinese cuisine,also known as Sino–Korean cuisine,is a hybrid cuisine developed by the ethnic Chinese in Korea.
Tteokbokki (Korean: 떡볶이),or simmered rice cake,is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk,boiled eggs,and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang or non-spicy ganjang -based sauce;the former is the most common form,while the latter is less common and sometimes called gungjung-tteokbokki.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch,which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Hangwa is a general term for traditional Korean confections. With tteok,hangwa forms the sweet food category in Korean cuisine. Common ingredients of hangwa include grain flour,fruits and roots,sweet ingredients such as honey and yeot,and spices such as cinnamon and ginger.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea,generally made by steaming cow or pig's intestines stuffed with various ingredients.
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice,African rice or wild rice,glutinous or non-glutinous,long-,medium-,or short-grain,of any colour,can be used. Rice for cooking can be whole grain or milled.
Pojangmacha,also abbreviated as pocha (포차),is a South Korean term for outdoor carts that sell street foods such as hotteok,gimbap,tteokbokki,sundae,dak-kkochi,fish cake,mandu,and anju. In the evening,many of these establishments serve alcoholic beverages such as soju.
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.
Chungmu gimbap is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu,the rolls are thinner and the surface is usually left unseasoned. Chungmu gimbap is traditionally served with side dishes of kolddugi muchim,sliced baby octopus marinated and fermented in a spicy red pepper sauce,and radish kimchi (무김치).
Rabokki (라볶이) is a type of tteokbokki,with added ramyeon noodles. It is a street food commonly sold in bunsikjip. As with other tteokbokki dishes,eomuk and boiled eggs are a common addition. Cream sauce or western-style chili sauce may be used instead of gochujang.
Dosirak (Korean: 도시락) refers to a packed meal,often for lunch. It usually consists of bap and several banchan. The lunch boxes,also called dosirak or dosirak-tong,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,convenience stores,and some restaurants.
Yasik is a term referring to South Korea's midnight snack culture.
Street food in South Korea has traditionally been seen as a part of popular culture in Korea. Historically,street food mainly included foods such as eomuk,bungeo-ppang and tteok-bokki. Street food has been sold through many types of retail outlets,with new ones being developed over time.
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