Korean Vocabulary I
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The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
Cuisines of Asia
WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat. -
Solferino Soup Cucumber Soup Chicken Noodle Soup Barley Soup Tomato Noodle Soup Celery Cream Soup Corn Cream Soup Chickpeas Crea
Art'Impression Catering Sp.z o.o. 02-871 Warszawa ul. Karczunkowska 170 NIP: 951-212-18-98, Regon: 015822495 Tel: 603 817 107, e-mail: [email protected] www.ai-cateringwarszawa.pl/tbs MENU Monday 07.03.2016 Tuesday 08.03.2016 Wednesday 07.03.2016 Thursday 08.03.2016 Friday 09.03.2016 Solferino soup Cucumber soup Chicken noodle soup Barley soup Tomato noodle soup Soup Celery cream soup Corn cream soup Chickpeas cream soup with cumin Green beans cream soup Broccoli-cauliflower cream soup Grilled chicken fillet with cream-herbs Chicken kebab, tza-tziki dip, baked potato Pork roast with gravy, potato puree Chicken and vegetables shashlik, rice Mintaj fillet with vegetables, potato sauce, potato puree with herbs Meat Set I Boiled vegetables/baked beetroot salad Carrot salad with leek/red cabbage salad Green beans/ Cabbage salad with tomato Mix beans/ white cabbage salad Cauliflower/ iceberg lettuce with carrot with coriander with cranberry and sprouts Beef and poultry meatballs, tomato sauce, Chicken and vegetables risotto Meat dumplings, fried onion Pork goulash, barley Chicken strogonoff, buckwheat groats spaghetti Meat Set II Sliced beetroot in honey glaze/ Cabbage Green peas/ White cabbage salad with Broccoli/ Mix vegetables salad Corn/ red cabbage salad with apple Green peas/ carrot salad with orange salad with cucumber dill and olive Pasta with green vegetables in cream Italian focaccia with vegetables and Rice casserole with vegetables, cheese Vegetarian Lentil cutlet, remoulade sauce, barley Polenta with vegetables rattatouille -
KIM's KOREAN BBQ A-1. Japchae
KIM’S KOREAN BBQ Haemool 김스 코리언 바베큐 Pa Jeon Pan Seared Mandu 김스 코리언 바베큐 KIM’S APPETIZERSKOREAN BBQ 전식 A-1. Japchae 잡채 Small 7.99 Vermicelli noodles stir fried with Large 10.99 beef & vegetables 만두 A-2. Mandu 6.99 Japchae Ddeobokki Korean style beef & vegetable dumplings (Pan Seared or Fried) A-3. Haemool Pa Jeon 해물 파전 12.99 Korean seafood pancake filled with various seafood & green onions (CONTAINS SHELLFISH) A-4. Ojingeo Twigim 오징어 튀김 14.99 BINGSU 빙수 Korean style fried squid (calamari) Shaved ice dessert with sweet topping. (CONTAINS EGGS) A-5. Ddeobokki 떡볶기 7.99 xx Spicy rice cakes and boiled egg with fish cakes stir-fried in a spicy red pepper sauce Mango Bingsu Patbingsu A-6. Kimchi Jeon 김치 전 12.99 Kimchi pancake made with kimchi, onions, & green onions x Mild Spicy xx Medium Spicy xxx Extra Spicy Strawberry Bingsu Blue-Berry Bingsu ENTREES 정식 김스 코리언 바베큐 KIM’S KOREAN Dak Bulgogi GRILLBBQ 구이 1. Galbisal 갈비살 25.99 Marinated BBQ beef boneless short rib with onions This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) Add Romaine lettuce 1.99 2. Sam Gyeob Sal Gui 삼겹살 구이 19.99 Thick sliced barbeque-style pork belly This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) 3. Bulgogi 불고기 16.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) KOREAN BBQ This menu item is available as an optional entrée. -
Healthy Food. Russian Cuisine. Audio Exchange Project
ПРОЕКТНЫЕ ТЕХНОЛОГИИ HEALTHY FOOD. RUSSIAN CUISINE. AUDIO EXCHANGE PROJECT. LEVEL UPPER INTERMEDIATE Оборина Т. П., ГБОУ СОШ № 123, г. Москва Урок-видеопроект дискуссии “Audio-exchange I decided to record the students and send the tape project” по теме “Healthy food. Russian Cuisine” составлен to students in a non-Russian speaking country. для проведения в 10–11 классах. Planning Проведению урока предшествует большая подгото- At that point in the syllabus the topic was “Healthy вительная работа. Готовясь к уроку, учащиеся обсужда- Food”. I decided to encourage them to make a radio ют пройденную тему, готовят дополнительный матери- programme about traditions, Russian Cuisine. We ал. Такой урок расширяет и углубляет, систематизирует would send the cassette to another school and hope- знания учащихся, помогает развить речевые умения fully they would send recordings to us, too. The stu- с целью подготовки к государственному экзамену. dents would work together in pairs to answer ques- Класс делится на две группы. Одной группе учащих- tions about various special dishes and then we would ся предлагается выступить в роли студентов, расска- record the interviews. зывающих о традициях русской кухни, а вторая группа After the initial language input (topic-based vo- проводит интервью-расспрос у студентов, знающих рус- cabulary and appropriate structures) and practice, we скую кухню и её традиции. were able to complete the project within a week. Технологии: здоровьесбережения, коммуникатив- но-ориентированного дифференцированного обучения, PREPARATION педагогики сотрудничества, развития способностей уча- щихся, информационно-коммуникационные. Brainstorming Решаемые проблемы: систематизировать знания, I introduced the idea of the exchange project to the совершенствовать лексико-грамматические навыки students and told them about the radio programme. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Menu with Onion Crackers К К К К
ЗАВТРАКИ/BREAKFAST A LA CARTE ПН-ПТ/MO-FR 7:00-11:00; СБ-ВС/SA-SU 7:00-12:00 14:00 - 1:00 /APPETIZERS Ы/SOUPS Я/MEAT Ы/DESSERTS «К» К К «К ». ё К «ККК» Sliced frozen Salo with assorted sauces «» Sauerkraut “KimSchi” ё ёК Cococorn .....................................................................................350 р жж г .....................................................................................450 р “Kasha iz topora“. Green buckwheat porridge .....................................................................................350 р Тб г with porcini mushrooms and stewed beef cheeks К К- К КК .....................................................................................650 р К- «К» COCOCO CLASSICS Porcini mushroom cream-soup Creme brulee “Cameo” Pâtés with onion jam and hot rye bread жж courses must try menu with onion crackers КК КК .....................................................................................350 р .....................................................................................750 р .....................................................................................490 р 2900 р К “Kulebyaka”. Russian closed pie with rabbit and Sea buckthorn tart with carrot sorbet К К «К» pickled vegetables salad .....................................................................................350 р К ё К К .....................................................................................850 р 4- “Leningrad rassolnik” Beef tartare with -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
A Brief of the Korea History
A Brief of the Korea History Chronicle of Korea BC2333- BC.238- 918- 1392- 1910- BC57-668 668-918 1945- BC 108 BC1st 1392 1910 1945 Nangrang Dae GoGuRyeo BukBuYeo Unified GoRyeo JoSun Japan- Han DongBuYeo BaekJae Silla Invaded Min JolBonBuYe Silla BalHae Gug o GaRa (R.O.K DongOkJeo (GaYa) Yo Myng Korea) GoJoSun NamOkJeo Kum Chung (古朝鮮) BukOkJeo WiMan Won Han-5- CHINA Gun SamHan (Wae) (Wae) (IlBon) (IlBon) (IlBon) (Wae) (JAPAN) 1 한국역사 연대기 BC2333- BC.238- BC1세기- 918- 1392- 1910- 668-918 1945- BC 238 BC1세기 668 1392 1910 1945 낙 랑 국 북 부 여 고구려 신 라 고 려 조선 일제강 대한민 동 부 여 신 라 발 해 요 명 점기 국 졸본부여 백 제 금 청 동 옥 저 고조선 가 라 원 중국 남 옥 저 (古朝鮮) (가야) 북 옥 저 위 만 국 한 5 군 (왜) (왜) (일본) (일본) (일본) (일본) 삼 한 (왜) 국가계보 대강 (II) BC108 918 BC2333 BC194 BC57 668 1392 1910 1945 고구려 신 라 고조선(古朝鮮) 부여 옥저 대한 백 제 동예 고려 조선 민국 BC18 660 2 3 1 GoJoSun（2333BC-108BC) 2 Three Kingdom（57BC-AD668) 3 Unified Shilla（668-935) / Balhae 4 GoRyeo（918-1392) 5 JoSun（1392-1910) 6 Japan Colony（1910-1945) 7 The Division of Korea 8 Korea War（1950-1953) 9 Economic Boom In South Korea 1. GoJoSun [고조선] (2333BC-108BC) the origin of Korea n According to the Dangun creation mythological Origin n Dangun WangGeom establish the old JoSun in Manchuria. n The national idea of Korea is based on “Hong-ik-in-gan (弘益人間)”, Devotion the welfare of world-wide human being n DanGun JoSun : 48 DanGuns(Kings) + GiJa JoSun + WeeMan JoSun 4 “고조선의 강역을 밝힌다”의 고조선 강역 - 저자: 윤내현교수, 박선희교수, 하문식교수 5 Where is Manchuria 2. -
10 Best New Bay Area Restaurants for Date Night
2/18/2016 10 Best New Bay Area Restaurants for Date Night 10 Best New Bay Area Restaurants for Date Night By Jackie Burrell, Jennifer Graue, Daniel Jimenez and Mary Orlin Mercury News and the Bay Area News Group Posted: 02/04/2016 10:00:00 AM PST | Updated: 6 days ago Bartender Mike Smith prepares drinks from the bar at Gan restaurant in Pleasanton, Calif., on Thursday, Dec. 17, 2015. (Dan Honda/Bay Area News Group) (Dan Honda) We may scoff at Hallmark holidays, but deep down, we have a soft spot for roses and heart-shaped boxes of chocolate -- or any shaped boxes of chocolate. Thing is, Valentine's Day comes but once a year, and we unabashed romantics think date night should be celebrated all year long. So here to provide inspiration are the 10 best new restaurants we visited over the past year. Consider it a celebration of the East Bay and South Bay's most delicious experiences, from the casual, but fab Drake's Dealership -- perfect for a first date -- to the bright, sophisticated Cetrella. Bon appetit. 1 Roots + Rye http://www.mercurynews.com/eat-drink-play/ci_29466591/10-best-new-bay-area-restaurants-date-night 1/7 2/18/2016 10 Best New Bay Area Restaurants for Date Night The full bar at Roots and Rye in Santana Row in San Jose, Calif., on Wednesday, Jan. 13, 2016. (Nhat V. Meyer/Bay Area News Group) (Nhat V. Meyer) The vibe: Chic, sleek and trendy, Roots + Rye fits right into San Jose's tony Santana Row. -
Chudo Yebae in the Korean Protestantism
Chudo Yebae in the Korean Protestantism: A Model of Liturgical Inculturation Deok-Weon Ahn Drew University Table of Contents Introduction I. Ancestor Worship II. Celebration of All Saints III. Korean Protestant Ancestor Worship, Chudo Yebae A. A Brief History of Chudo Yebae in the Korean Methodist Church B. Chudo Yebae in the Korean Protestantism C. Pastoral Aspects and Theological Dimension D. Liturgical and Theological Encounter Conclusion: A Hidden Treasure of Inculturation Appendix: A Comparison of Ancestor Worship, Chudo Yebae, and Celebration of All Saints 1 Introduction When Christianity was introduced in Korea about two hundred years ago, the biggest conflict caused was from the rejection of ancestor worship by Christians.1 Missionaries considered the matter of Korean ancestor worship quite seriously and debated it for many years. The result was that ancestral worship was declared to be contrary to Christianity. Missionaries strongly emphasized “You shall have no other gods before me” as a principle of their mission work. They declared that ancestors are other gods and ancestor worship is a sin. However, rejection of the ancestor worship means avoiding the basic ethical principle of nationality. Korean culture was saturated with Confucianism, which centered on the principles of patriotic loyalty (Choong) and filial piety (Hyo). Filial piety was practiced through reverence toward parents and ancestors. Thus, ancestor worship has been regarded as “a ritualization of morals. significance of 1 The Roman Catholic Church came to Korea (1866) and had a bloody persecution in this land. The first victim was prior to the missionaries. Ji Chung Yun refused to make ancestral tablets and he was brought to trial in October, 1791. -
Korean Traditional Food: Status, Prospects and Vision for Globalization
KOREAN TRADITIONAL FOOD: STATUS, PROSPECTS AND VISION FOR GLOBALIZATION Dong-Hwa Shin Faculty of Biotechnology Chonbuk National University 664-14 Dukjin-Dong, Jeonju 561-756 Korea ABSTRACT This Bulletin describes the unique properties and diversity of Korean traditional food, as well as some prospects and directions for its future development as an industry. Traditional foods are prepared with the use of ingredients unique to a particular area and people. They are considered as historic food, and are transferred from generation to generation with some local variations. Korean traditional food can be classified based on the ingredients used: rice products as staple food, beverages, vegetables, fish, and fruits. Traditional foods using meat are very limited. Other classifications are based on production methods, such as steamed foods (almost all of the grain products), puffed foods, brined foods, and fermented foods. Traditional foods are used more as seasonal and banquet food or for religious ceremonies rather than as staple food, but it has become popular as a delicacy food in recent years. Korean traditional foods have not been given enough attention for a long time, but recent domestic consumption has gradually increased in view of people’s recognition and consciousness of such products as health foods. The food culture of Korea has also caught the interest of other countries through the export of traditional food. Traditional food has been developed on the basis of unique techniques from each country, and efforts to export them are now expanding. Hence, it is now considered a competitive product, what with its unique materials and production techniques.