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 well as a staple national dish of Indonesia. 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.
Samgyeopsal,samgyeopsal-gui,or grilled pork belly is a type of gui in Korean cuisine.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty,which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup,with most dishes served in bangjja (bronzeware).
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
Guizhou cuisine,or Qian cuisine,consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine,especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste,as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying,"Without eating a sour dish for three days,people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste,which is a common trait found in most northern Chinese cuisines. In addition,the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains,and not from using vinegar products.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are often 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 served in small portions,meant to be finished at each meal and replenished during the meal if not enough. Usually,the more formal the meals are,the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
Namul refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul,and spring vegetables are called bom-namul. On the day of Daeboreum,the first full moon of the year,Koreans eat boreum-namul with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Haejang-guk or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (술국). It usually consists of dried napa cabbage,vegetables and meat in a hearty beef broth. One type of haejangguk,seonjiguk,includes sliced congealed ox blood and another type,sundaeguk,includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
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. 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.
Pyeonyuk is a traditional Korean dish,which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish.
Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi,jangajji is non-fermented vegetables,usually pickled in soy sauce,soybean paste,or chili paste. Jangajji dishes are usually preserved for a long period of time,and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long,harsh winters on the Korean peninsula.
Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea,it is an anju typically made with red,spicy sauce and served with boiled somyeon. Like other anju,it is sold in pojangmacha.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Gegeolmu,or gegeol radish,is a variety of white radish. It is a round,pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as kimchi.
Siraegi (Korean: 시래기) is a Korean ingredient prepared by drying the leaves and stems of a radish or,less commonly,of a napa cabbage. Siraegi refers to radish stems and leaves or the outer leaves of cabbage dried in the sun and wind.
Doenjang-guk (Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang and other ingredients,such as vegetables,meat,and seafood. It is thinner,lighter,and milder than doenjang-jjigae. It is similar to the Japanese miso soup. It is sometimes mild,sometimes strong,and accompanied with rice most of the time.
