rekordy: Gim (food)

Evidence: 100 • authority: 72

Gim (Korean: 김), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. Along with miyeok and dasima, gim is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a dish in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (ba…

Evidence: 43 • authority: 80

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

Evidence: 43 • authority: 80

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

Evidence: 37 • authority: 80

Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures

Evidence: 37 • authority: 88

Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil. Frying stability of two virgin (VSO) and refined (RSO) sesame oils was compared with that of a refined olive oil (ROO). The oils used to fry potato stripes at 180 °C and conjugated dienes (CDV), total carbonyls (CV), and thermo-oxidative and hydrolytic polar components monitored over time. The rate of change in CDV (mmol l–1 h–1) was significantly lower for ROO (0.72) than for VSO (1.00) and RSO (1.84). The change in CV for ROO (2.31 μmol g–1 h–1) was significantly much faster than those for RSO (1.89) and VSO (1.17). Based on the thermo-oxidative polar components, the calculated frying times for VSO, RSO,…

Evidence: — • authority: 72

Sushi (すし, 寿司, 鮨, 鮓; pronounced [sɯɕiꜜ] or [sɯꜜɕi] ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as shari (しゃり), or sumeshi (酢飯). The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed, vinegared rice. This innovation occurred…

Evidence: — • authority: 72

Ssam (Korean: 쌈; lit. 'wrapped') are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. It is often accompanied by the condiment ssamjang and can also be topped with raw or cooked garlic, onion, green pepper, or a banchan (small side dish) such as kimchi. Ssam is usually bite-sized to prevent spilling of the fillings.

Evidence: — • authority: 72

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. 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 steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commo…

Evidence: — • authority: 72

Gui (Korean: 구이; pronounced [kuː.i]) refers to 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 (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 gu…