Food Safety in any Cuisine is very much important like breathing..: Food Safety: The ultimate responsibility for food safety at the retail level lies with retail and food service operators and their ability to develop an...
Please bring awareness in regards to food safety Food reserve is the most critical cause in cooking. It doesn’t have a difference how tasty or difficult your recipe is: if the food creates people ill since of crude in progress or handling, all your efforts will be wasted. You can’t discuss it if a food is protected to eat by how it looks or tastes. Proper storage, in progress and doing have been the customarily ways to safeguard protected food.
Tuesday, August 23, 2011
Food Safety in any Cuisine is very much important like breathing..: THE FOCUS OF RISK-BASED INSPECTIONS in Regards to ...
Food Safety in any Cuisine is very much important like breathing..: THE FOCUS OF RISK-BASED INSPECTIONS in Regards to ...: As you know Food Audits and inspections plays very important Role in the food Business Conducting a risk-based inspection requires you to f...
Food Safety in any Cuisine is very much important like breathing..: SETTING THE EXAMPLE FOR THE FOOD HANDLERS SO THEY ...
Food Safety in any Cuisine is very much important like breathing..: SETTING THE EXAMPLE FOR THE FOOD HANDLERS SO THEY ...: Trainer should train the core team by giving some sort of live examples so at least they coulsd able to understand In focusing your inspect...
Food Safety in any Cuisine is very much important like breathing..: Conducting a Quick Walk-through During inspection
Food Safety in any Cuisine is very much important like breathing..: Conducting a Quick Walk-through During inspection: As you discuss the menu or food list with the person in charge, it is suggested that you conduct a quick walk-through of the facility to ob...
Food Safety in any Cuisine is very much important like breathing..: EVALUATING EXISTING FOOD SAFETY MANAGEMENT SYSTEMS...
Food Safety in any Cuisine is very much important like breathing..: EVALUATING EXISTING FOOD SAFETY MANAGEMENT SYSTEMS...: Although some establishments have formal HACCP plans in place. Many do not. Evenwithout a HACCP system, every establishment needs to have...
Food Safety in any Cuisine is very much important like breathing..: DETERMINING PROCESS FLOWS IN FOOD SAFETY ALSO PLAY...
Food Safety in any Cuisine is very much important like breathing..: DETERMINING PROCESS FLOWS IN FOOD SAFETY ALSO PLAY...: DETERMINING PROCESS FLOWS from receiving through service or sale to the consumer. Several activities or stages make up the flow of food and...
Food Safety in any Cuisine is very much important like breathing..: DETERMINING RISK FACTORS IN PROCESS FLOWS
Food Safety in any Cuisine is very much important like breathing..: DETERMINING RISK FACTORS IN PROCESS FLOWS: Determining Risk Factors In Process Flows (RTE READY TO EAT) Several of the most common risk factors associated with each food preparation ...
DETERMINING RISK FACTORS IN PROCESS FLOWS
Determining Risk Factors In Process Flows (RTE READY TO EAT)
Several of the most common risk factors associated with each food preparation process
are discussed below. Remember that while you should generally focus your inspection
on these risk factors, there may be other risk factors unique to an operation or process
that are not listed here. You should evaluate each operation and food preparation
process independently.
Facility-wide Considerations
In order to have active managerial control over personal hygiene and crosscontamination,
an operator must implement control measures in all phases of the
operation. The following control measures should be evaluated during your inspection
regardless of the food preparation process used –
•
an approved, alternative procedure)
prevent the transfer of viruses, bacteria, or
parasites from hands
No bare hand contact with RTE foods (or use ofto help•
of viruses, bacteria, or parasites from hands to food
Proper handwashing to help prevent the transfer•
prevent the transfer of viruses, bacteria, or
parasites from hands to food
Restriction or exclusion of ill employees to help•
or clean and sanitized food contact surfaces with
soiled cutting boards, utensils, aprons, etc. or raw
animal foods
Prevention of cross-contamination of RTE foodFood Preparation Process 1 – Food Preparation with No Cook Step
Example Flow: RECEIVE – STORE – PREPARE – HOLD – SERVE
Several food flows are represented by this particular process.
Many of these food flows are common to both retail food
stores and food service facilities, while others only apply to
retail operations. Raw, ready-to-eat food, such as sashimi,
raw oysters, and salads, are grouped in this category.
Components of these foods are received raw and will not be
cooked prior to consumption. Foods cooked at the
processing level but that undergo no further cooking at the
retail level before being consumed are also represented in
this category. Examples of these kinds of foods are deli
meats, cheeses, and other pasteurized products. In addition,
foods that are received and sold raw but are to be cooked by
the consumer after purchase, i.e. hamburger meat, chicken,
and steaks, are also included in this category.
All the foods in this category lack a kill (cook) step
establishment
for the purpose of destroying pathogens. During your inspection, you can ensure that
the food received in the facility is as safe as possible by checking that the food is
received in good condition and from approved sources. Without a kill step to destroy
pathogens, the primary responsibility of the operator will be to prevent further
contamination by ensuring that employees follow good hygienic practices. In addition,
cross contamination must be prevented by properly storing your products away from
raw animal foods and soiled equipment and utensils. Foodborne illness may result from
ready-to-eat food being held at unsafe temperatures for long periods of time due to the
outgrowth of bacteria.
In addition to the facility-wide considerations, an inspection involving this food
preparation process should focus on ensuring that the facility has active managerial
control over the following:
while at the retail or food service. In other words, there is no complete trip made through the danger zone•
growth and toxin production
Cold holding or using time alone to inhibit bacterial•
with viruses, natural toxins, and
marine finfish intended for raw consumption due to
concerns with ciguatera toxin) (See Annex 3)
Food source (especially for shellfish due to concernsVibrio and for certain•
of marine finfish due to concerns with scombrotoxin)
Receiving temperatures (especially certain species•
hours to control the growth of
Date marking of RTE PHF held for more than 24Listeria monocytogenes•
consumption due to parasite concerns (See Annex 3)
Freezing certain species of fish intended for raw•
outgrowth of spore-forming or toxin-forming bacteria
Cooling from ambient temperature prevent theFood Preparation Process 2 – Preparation for Same Day Service
Example Flow: RECEIVE – STORE – PREPARE – COOK – HOLD – SERVE
In this food preparation process, food passes through the danger zone only once in the
retail or food service facility before it is served or sold to the consumer. Food is usually
cooked and held hot until served, i.e. fried chicken, but can also be cooked and served
immediately. In addition to the facility-wide considerations, an inspection involving this
food preparation process should focus on ensuring that the facility has active
managerial control over the following:
•
cooking to destroy bacteria and parasites; and•
spore-forming bacteria.
Food source and receiving temperatures/cold holding prior to cooking
are also important if dealing with certain marine finfish due to
concerns with ciguatera toxin and scombrotoxin. Consult Annex 3 for other special
considerations related to seafood.
hot holding or using time alone to prevent the outgrowth ofFood Preparation Process 3 – Complex Food Preparation
Example Flow: RECEIVE – STORE – PREPARE – COOK – COOL – REHEAT – HOT
HOLD – SERVE
Foods prepared in large volumes or in advance for next day service usually follow an
extended process flow. These foods will pass through the temperature danger zone
more than one time; thus, the potential for the growth of spore-forming or toxigenic
bacteria is greater in this process. Failure to adequately control food product
temperatures is one of the most frequently encountered risk factors contributing to
foodborne illness. In addition, foods in this category have the potential to be
recontaminated with
storage. The key to managing the operational steps within this food preparation process
is to minimize the time foods are at unsafe temperatures.
In addition to the facility-wide considerations, an inspection involving this food
preparation process should focus on ensuring that the facility has active managerial
control over the following:
Listeria monocytogenes, which could grow during refrigerated•
parasites;
cooking to destroy bacteria and•
spore-forming or toxin-forming bacteria;
cooling to prevent the outgrowth of•
alone
formation
hot and cold holding or using timeto inhibit bacterial growth and toxin•
than 24 hours to control the growth of
date marking of RTE PHF held for moreListeria monocytogenes
•
Food source and receiving temperatures/cold holding prior to cooking are also important
if dealing with certain marine finfish due to concerns with ciguatera toxin and
scombrotoxin. Consult Annex 3 for other special considerations related to seafood.reheating for hot holding, if applicable.DETERMINING PROCESS FLOWS IN FOOD SAFETY ALSO PLAYS A VERY IMPORTANT ROLE
DETERMINING PROCESS FLOWS
from receiving through service or sale to the consumer. Several activities or stages
make up the flow of food and are called operational steps. Examples of operational
steps include receiving, storing, preparing, cooking, cooling, reheating, holding,
assembling, packaging, and serving. Keep in mind that the terminology used for
operational steps may differ between food service and retail food store operations.
Most food items produced in a retail or food service establishment can be categorized
into one of three preparation processes based on the number of times the food passes
through the temperature danger zone between 41 ºF to 135 ºF:
13
The flow of food in a retail or food service establishment is the path that food follows•
Example flow: Receive - Store - Prepare – Hold – Serve
Process 1: Food Preparation with No Cook Step(other food flows are included in this process, but there is no cook step to destroy
pathogens while in the retail or food service facility)
•
Example flow: Receive - Store - Prepare - Cook – Hold – Serve
Process 2: Preparation for Same Day Service(other food flows are included in this process, but there is only one trip through
the temperature danger zone)
•
Example flow: Receive - Store - Prepare - Cook - Cool - Reheat - Hot Hold -
Serve
Process 3: Complex Food Preparation(other food flows are included in this process, but there are always two or more
complete trips through the temperature danger zone)
A summary of the three food preparation processes in terms of number of times through
the temperature danger zone can be depicted in a Danger Zone diagram. Note that
while foods produced using process 1 may
cooked to destroy pathogens, nor are they hot held. Foods which go through the
danger zone only once are classified as Same Day Service, while foods that go through
more than once are Complex.
enter the danger zone, they are neitherEVALUATING EXISTING FOOD SAFETY MANAGEMENT SYSTEMS
Although some establishments have formal HACCP plans in place.
Many do not. Evenwithout a HACCP system, every establishment needs to have active managerial control
of risk factors. This may be achieved through several means, such as training
programs, manager oversight, or standard operating procedures. For example, some
12
establishments incorporate control measures into individual recipes, production
schedules, or employee job descriptions to achieve active managerial control.
While a person in charge may require the maintenance of in-house written records by
employees to ensure that monitoring is being performed using the correct method and
at the proper frequency, risk factors may be managed without the use of formal record
keeping. Monitoring, whether through direct observations or by taking appropriate
measurements, is by far the most important step to ensuring food safety. If an operator
is effectively monitoring all critical activities in the establishment and taking corrective
actions when needed, safe food will result. With a few exceptions, maintaining formal
records at retail is not required; therefore, records may not be in place for use during
your inspection. As a result, it will be necessary to use direct observations and
interviewing to determine whether an establishment is adequately monitoring risk
factors in their existing food safety management system.
Every establishment has some type of set pattern of procedures even if it is simply
described as “the way we do things.” A small, independent operation may not have
written procedures, yet it may have adequate procedures that are routinely followed.
Good communication is required to discover these types of informal management
systems.
Many retail and food service establishments have implemented effective food safety
management systems by establishing controls for the food preparation methods and
processes common to their operation. Control of food preparation processes rather
than individual food items is often called the “process approach” to HACCP. The
process approach using the principles of HACCP can best be described as dividing the
many food items in an operation into three food preparation processes then analyzing
the risk factors associated with each process. By placing managerial controls on
specific operational steps in the flow of food, foodborne illness can be prevented.Conducting a Quick Walk-through During inspection
As you discuss the menu or food list with the person in charge, it is suggested that you
conduct a quick walk-through of the facility to observe what is going on at that time.
11
Conducting a quick walk-through is especially important to observe several activities
that might otherwise go unnoticed until later in the inspection:
•
Receiving•
Food preparation and handling•
Cooking•
Cooling•
Noting that receiving or food preparation is occurring at the beginning of the inspection
allows you to take advantage of “real-life” production processes and will help you to
obtain a clear picture of the establishment's true practices. Receiving and food
preparation only occur during limited times, so you may want to stop and observe these
operational steps while they are happening.
For example, during the initial walk-through with the
person in charge, you may see that salad is being
prepared. In response, you might want to take some
time to observe the preparation practices. This also
offers you an excellent opportunity to interact with the
food employees to observe if the food is being properly
handled using utensils and to find out how the
ingredients were received and stored prior to
preparation. Speaking directly to the food service
employees preparing the food is also an excellent way
to assess the effectiveness of the establishment’s food
safety training and Standard Operating Procedures
(SOPs) for critical processes such as cooling.
Early in the inspection, it is also ideal to check the temperatures of potentially
hazardous foods in the cooling process from the morning preparation if the inspection is
in the afternoon or last night’s meal service if the inspection is occurring in the morning.
Also, you might want to ask whether any food is currently being cooked or reheated.
The observations you make, along with the feedback you get from questioning the
person in charge or the food service employees, will help you evaluate whether foods
appear to have been properly processed.ReheatingSETTING THE EXAMPLE FOR THE FOOD HANDLERS SO THEY WILL TAKE IT SERIOUSLY
Trainer should train the core team by giving some sort of live examples so at least they coulsd able to understand
In focusing your inspection, it is important for you to realize that your nonverbal
communication is just as important as your verbal communication in relaying important
food safety messages to retail and food service operators. You set the example for
them to follow during all phases of your inspection. The following are ways that you set
the example:
•
preparation area at the beginning of the inspection and
after engaging in any activities that might contaminate
your hands
Washing your hands when entering the food•
such as diarrhea, fever, vomiting, or jaundice or if you
are diagnosed with a disease transmittable by food
Not working when you are suffering from symptoms•
your bare hands
Being careful not to touch ready-to-eat (RTE) food with•
the start of the inspection and between taking
temperatures of foods
Washing and sanitizing your thermocouple probe at•
personal hygiene
Using a proper hair restraint and practicing good•
unclean hands or your inspection equipment
As an experienced food safety professional, you already demonstrate these personal
practices in each of your inspections. You will need the additional support of your
program management, however, in providing you with state-of-the-art equipment
needed to perform a risk-based inspection. Utilizing the proper equipment
demonstrates competency and preparedness to the operator and may convince the
operator to also use the appropriate equipment. For instance, when you check the
temperature of thin hamburgers using a needle probe thermocouple, you demonstrate
to the operator the proper method for taking temperatures of thin products. At a
minimum, you should have the following equipment to conduct a risk-based inspection:
Being careful not to contaminate clean and sanitized food contact surfaces with•
Thermocouple with the appropriate probes for the foods being tested•
Alcohol swabs or other suitable equipment for sanitizing probe thermometers•
Sanitization test kits•
Heat sensitive tape or maximum registering thermometer• FlashlightTHE FOCUS OF RISK-BASED INSPECTIONS in Regards to Food Safty
As you know Food Audits and inspections plays very important Role in the food Business
Conducting a risk-based inspection requires you to focus on
evaluating the degree of active managerial control that an operator
has over risk factors. In order for you to properly assess active
managerial control, you will need to spend the majority of your time
observing the practices and procedures that are likely to lead to outof-
control risk factors and asking food workers questions to assess
the operation.
Retail and food service operators implement “control measures” to ensure food safety.
Control measures are actions or activities that are used to prevent, eliminate, or reduce
food safety hazards. You will need to determine the control measures that should be
implemented to prevent the occurrence of risk factors in each food preparation process.
In order to determine the risk factors common to each operation, it is important for you
to understand that the food preparation processes and all the associated control
measures initiated by a retail or food service operator represent a food safety
management system. It will be necessary for you to ask questions in order to gain
information about the system already in place. Once you have done this, you will be
able to determine the degree of active managerial control present in the facility and will
be able to assist the operator in strengthening the system.
Food Safety
The ultimate responsibility for food safety at the retail level lies with retail and food
service operators and their ability to develop and maintain effective food safety
management systems. The goal of this Manual is to provide you with a practical,
HACCP-based approach to evaluate industry’s active managerial control of foodborne
illness risk factors. It is essential that regulatory program managers design an
inspection program based on HACCP principles that guides and supports their field staff
in assisting operators with incorporating these principles into their routine activities.
Since food safety management systems are designed by retail and food service
operators to best meet their own needs, you will need to use a risk-based methodology
during your inspections to uncover the systems being used and to evaluate their
effectiveness.
Regardless of the resource limitations you may have, you can still use the principles of
HACCP to guide your inspections. Many of you already have the technical food safety
knowledge needed to effectively use a HACCP approach.
For the purposes of this discussion, “hazards” are defined as the specific biological,
chemical, or physical properties or agents that, if uncontrolled, may lead to illness or
injury. Risk factors are the poor conditions, procedures, or practices that result in outof-
control food safety hazards. As stated in Chapter 1, risk factors include –
•
Food from Unsafe Sources•
Inadequate Cooking•
Improper Holding Temperature•
Contaminated Equipment• Poor Personal HygieneSaturday, August 13, 2011
Korean Cuisine: Korean Condiments and seasonings plays a very impo...
Korean Cuisine: Korean Condiments and seasonings plays a very impo...: "Condiments and seasoning Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang , doenjang , ..."
Korean Cuisine: Korean Condiments and seasonings plays a very impo...
Korean Cuisine: Korean Condiments and seasonings plays a very impo...: "Condiments and seasoning Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang , doenjang , ..."
Korean Cuisine: Vegetables and Dog Meat
Korean Cuisine: Vegetables and Dog Meat: "Vegetables List of Korean dishes, Vegetables . Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either i..."
Korean Cuisine: Korean Famous Dishes
Korean Cuisine: Korean Famous Dishes: "Dishes Korean foods can be largely categorized into groups of 'main staple foods' ( 주식 ), 'subsidiary dishes' ( 부식 ), and 'dessert' ..."
Korean Cuisine: KOREAN PEOPLE ARE CRAZY FOR SOJU
Korean Cuisine: KOREAN PEOPLE ARE CRAZY FOR SOJU: "Alcoholic beverages A bowl of makgeolli , a type of takju While soju is the best known liquor, there are well over 100 different alcoholic ..."
KOREAN PEOPLE ARE CRAZY FOR SOJU
Alcoholic beverages
A bowl of makgeolli, a type of takju
While soju is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea. The top-selling domestic beers (the Korean term for beer being maekju) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The South Korean beer market is dominated by the three major brands: Cass, Hite, and OB. Taedonggang is a North Korean beer produced at a brewery based in Pyongyang since 2002. Microbrewery beers and bars are growing in popularity after 2002.
Soju is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. Soju made from grain is considered superior (as is also the case with grain vs. potato vodka). Soju is around 22% ABV, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
Yakju is a refined pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made with grains, with the best known being makgeolli, a white, milky rice wine traditionally drunk by farmers.
In addition to the rice wine, various fruit wines and herbal wines exist in Korean cuisine. Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular. Majuang wine (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.
Korean Famous Dishes
Dishes
Korean foods can be 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").
Soups and stews
List of Korean dishes, Soups & stews.
Tteokguk, soup made with tteok, rice cake
Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews.
Some popular types of soups are:
· Malgeunguk (맑은국), are flavored with ganjang. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
· Tojangguk (토장국) are seasoned with doenjang. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added.
· Gomguk (곰국) or gomtang (곰탕), and they are made from boiling beef bones or cartilage. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
· Naengguk (냉국), which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.
Stews are referred to as jjigae, and are often a shared side dish. Jjigae is often both cooked and served in the glazed earthenware pot (ttukbaegi) in which it is cooked. The most common version of this stew is doenjang jjigae, which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of jjigae contain kimchi (kimchi jjigae) or tofu (sundubu jjigae).
Kimchi
Kimchi
Kimchi
Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as Jangdokdae although with the advent of refrigerators, special Kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is packed with vitamin A, thiamine B1, riboflavin B2, calcium, and iron. Its main benefit though is found in the bacteria lactobacilli, this is found in yogurt and fermented foods. This bacteria helps with digestion. South Koreans eat on average of 40 pounds of Kimchi each year.
Noodles
Mul naengmyeon with mandu
Korean noodles
Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so noodles did not become a daily food until 1945. Buckwheat (memil guksu) and wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are onmyeon or guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) and others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisket broth was eaten in court during summer.
· Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
· Ramyeon refers to Korean instant noodles similar to ramen.
Banchan
Banchan is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered banchan.
Bulgogi, a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.
Gui 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 vegetable 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, the name of which was originally galbi gui.
· Grilled dishes commonly found in Korean cuisine
Jjim and seon (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.
· steamed dishes commonly found in Korean cuisine
Hoe (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, or soy sauce with wasabi, and served with lettuce or perilla leaves.
· list of raw dishes commonly found in Korean cuisine
Bindaeddeok
Jeon (or buchimgae) are savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.
· List of jeon dishes commonly found in Korean cuisine
Namul
Namul may be used to refer to either saengchae (생채, literally "fresh vegetables") or 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) is blanched and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.
· List of namul dishes commonly found in Korean cuisine
Anju (side dishes accompanying alcoholic beverages)
Jokbal, a type of pig's feet Anju.
* Anju 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 is considered different from the banchan served with a regular Korean meal. Jokbal is pig's feet served with saeujeot (salted fermented shrimp sauce).
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