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A mukbang (UK: / ˈmʌkbæŋ / MUK-bang, US: / ˈmʌkbɑːŋ / MUK-bahng; Korean: 먹방; RR: meokbang; pronounced [mʌk̚p͈aŋ] ⓘ; lit. 'eating broadcast') is an online audiovisual broadcast in which a host consumes various quantities of food while interacting with the audience. The genre became popular in South Korea in the early 2010s ...
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. [3] Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice.
The Korean Wave or Hallyu (Korean: 한류; Hanja: 韓流; RR: Hallyu; lit. Flow/Wave of Korea; listen ⓘ) is a cultural phenomenon in which the global popularity of South Korean popular culture has dramatically risen since the 1990s. Worldwide interest in Korean culture has been led primarily by the spread of K-pop, K-dramas and films, with ...
Budae-jjigae (Korean: 부대찌개; lit. army base stew) is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, spam, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju ...
Competitive eating. Sonya Thomas and Tim Janus at the 2005 Midway Slots Crabcake Eating Competition. Competitive eating, or speed eating, is a sport in which participants compete against each other to eat large quantities of food, usually in a short time period. Contests are typically eight to ten minutes long, although some competitions can ...
Muk (food) Muk is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled gim, and chili pepper powder, and mixed with various vegetables. [1]
Tanghulu is called tangdun'er (simplified Chinese: 糖墩儿) in Tianjin, tangqiu (simplified Chinese: 糖球) in Fengyang, Anhui, and tangzhan'er (simplified Chinese: 糖蘸儿) in Shandong. Tanghulu is often mistaken for regular candied fruits; however, it is coated in a hardened sugar syrup. Tanghulu has been made since the Song dynasty and ...
Mak-guksu. Mak-guksu[1] (막국수) or buckwheat noodles[1] is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. [2] It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon. [3] Jaengban-guksu is a type of makguksu in which buckwheat noodles ...