pumpkin recipe for dog treat

pumpkin recipe for dog treat

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Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to antiquity with much of the foundation of the cuisine told in myths and legends. Evolving from a cuisine which was highly influenced by Chinese culture with Buddhism and Confucianism, the cuisine eventually came into its own by differentiating itself in a number of ways.

Ingredients and dishes vary by province. There are many significant regional dishes found in these countries provinces that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals taken both by the royal family and Korean citizens have been regulated by etiquette unique to Korea.

The cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes ( banchan ) that accompany steam-cooked short-grain rice. Every meal is accompanied by numerous banchan . Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves heavy seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).

Korean foods are largely categorized into groups of "main staple foods" (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles).

Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap ) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.e. "Suwon galbi").

Romanization of Korean words may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably.

Main dishes

Noodles

• Bibim guksu (비빔국수) - spicy cold wheat flour noodles; extremely popular during the summer season.
• Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn ), "cold noodles") - this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang .
• Jajangmyeon (짜장면) - a variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce that is usually fried with ground pork or seafood and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
• Kalguksu (칼국수) - boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
• Ramyeon (라면) - a spicy variation of Japanese ramen, usually cooked with vegetables and meats.

Subsidiary dishes

Banchan (side dishes)

Banchan (반찬) is a term collectively to refer to side dishes in Korean cuisine. Soups and stews are not considered as banchan.

Gui (grilled dishes) are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. 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, with 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 , whose name is originally galbi gui .

Jjim (찜) and seon (선) (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in gochujang or ganjang while seon is made with vegetable stuffed with fillings.

Hoe (:  회) (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to saengseonhoe (생선회, raw fish dishes). It is dipped in gochujang , mustard sauce, or soy sauce with wasabi, and served with lettuce or perilla leaves (깻잎).

Jeon (or buchimgae ) are savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.

Namul may be used to refer to either saengchae (생채, literally "fresh vegetables") and sukchae (숙채, literally "heated vegetables"), although the term generally indicates the latter. Saengchae is mostly seasoned with vinegar, chili pepper powder, and salt to give a tangy and refreshing taste. On the other hand, sukchae (숙채) literally means "heated vegetables" and is parboiled and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.

Korean snacks

In South Korea, snack food may be purchased from street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, many streets are filled with small tents that sell inexpensive foods, drinks, and alcoholic beverages. Seasonal snacks include patbingsu , a refreshing iced treat eaten in the summer, and warm soup, gimbap , hotteok , and bungeoppang , which are enjoyed in the fall and winter.

• List of snacks commonly found in Korean cuisine

Anju (side dishes accompanying alcoholic beverages)

• Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with soju ). It is commonly served at bars, noraebang (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang , assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng / ohmuk , sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus). Soondae is also a kind of anju, as is samgyeopsal , or dwejigalbi . Most Korean foods may be served as anju , depending on availability and the diner's taste. However, anju are considered different from the banchan served with a regular Korean meal.
  • Jokbal (족발): pig's feet served with saeujeot (salted fermented shrimp sauce)

Desserts

• Tteok (떡) - chewy rice cakes made from either pounded rice (메떡, metteok ), pounded glutinous rice (찰떡, chaltteok ), or glutinous rice left whole, without pounding (약식, yaksik ). Is is served either cold (filled or covered with sweetened mung bean paste, azuki bean paste, raisins, a sweetened filling made with sesame seeds, mashed azuki beans, sweet pumpkin, beans, jujubes, pine nuts, and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc., and served as a light meal.
  • Songpyeon (송편) - chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival), and decorated with pine needles. Honey or another soft sweet material such as sweetened

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