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Jumeok-bap (주먹밥; lit. "fist rice"), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. [1] [2] Rice balls are a common item in dosirak (a packed meal) and often eaten as a light meal, between-meal snack, street food, or an accompaniment to spicy food.
Gyeongdan (Korean: 경단) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. [1] When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan ( 수수경단 , " sorghum ball cake"). [ 2 ]
Get the Sweet Corn Shrimp & Rice Skillet recipe. PHOTO: LUCY SCHAEFFER; FOOD STYLING: LAURA REGE ... This soup has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes ...
A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. Locrio: Dominican Republic: Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar. Lokri: Saint Martin: Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio). Loobia polo: Central Iran
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 trend
Bap (Korean: 밥) [2] [3] is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. [4] [5] Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. [6]
Japgok-bap (mixed-grain rice) is a bap including short-grain white and brown rice, green peas, adzuki beans, black soybeans, yulmu (Coix lacryma-jobi var. ma-yuen), black glutinous rice, barley and sorghum. The dried mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the ...
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