Английская Википедия:Bap (rice dish)

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Шаблон:Short description Шаблон:About Шаблон:Infobox food Шаблон:Infobox Korean name

Bap (Шаблон:Lang-ko)[1][2] 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.[3][4] Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap.[5] In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice.[6]

In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets.[7]

In Korean, the honorific terms for bap (meal) include jinji (Шаблон:Lang) for an elderly person, sura (Шаблон:Lang) for a monarch, and me (Шаблон:Lang) for the deceased (in the ancestral rites).

Preparation

Traditionally, bap was made using gamasot (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottomed pot or dolsot (stone pot) can also be used. Nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered delicacies. More nurungji (scorched rice) is produced when making gamasot-bap (cast iron cauldron rice) and dolsot-bap (stone pot rice).Шаблон:Cn

To make bap, rice is scrubbed in water and rinsed several times. This process produces tteumul (water from the last washing of rice).[8]Шаблон:Better source It is then soaked for thirty minutes before boiling, which helps the grains cook evenly. With unpolished brown rice and bigger grains such as yulmu (Coix lacryma-jobi var. ma-yuen), it is necessary to soak the grains for several hours to overnight to avoid undercooking. The grains are then cooked. In a regular heavy-bottomed pot, rice can be cooked over medium high heat with the lid on for about ten minutes, stirred, and then left to simmer on low heat for additional five to ten minutes.Шаблон:Cn

The scorched rice in the bottom of the pot or cauldron, nurungji, can be eaten as snacks or used to make sungnyung (an infusion made from boiling scorched rice).Шаблон:Cn

Types

Ingredients

Rice

Bap refers to the Korean cooked rice. The Bap is a popular staple dish in Korea and also signifies the Culinary Corpus of Koreans (Chung et al. 2017). The Bap meal offers significant nutrition and energy and is widely considered as medicinal by many Koreans. It has high stickiness and sheen, hence easy to digest due to possession of adequate moisture (Chung et al. 2017). As a result, the Bap meal signifies the Korean cultural concern for medicinal aid from natural products rather than artificial ones. The dish remains one of the most popular in the Korean Cuisine due to its uniqueness from normal cooked rice and added nutritional values.[9] The most basic bap made of rice is called ssalbap (Шаблон:Lang, "rice bap"), or often just bap. As rice itself occurs in colours other than white, the bap made of all white rice is called huinssal-bap (Шаблон:Lang, "white rice bap") or ssalbap. When black rice is mixed, it is called heungmi-bap (Шаблон:Lang, "black rice bap").Шаблон:Cn

When cooked with all brown rice (unpolished rice) or white rice mixed with brown rice, it is called hyeonmi-bap (Шаблон:Lang, "brown rice bap"), while bap cooked with all glutinous rice or white rice mixed with glutinous rice is called chapssal-bap (Шаблон:Lang, "glutinous rice bap"). Unpolished glutinous rice can also be used to cook bap, in which case it is called hyeonmi-chapssal-bap (Шаблон:Lang, "brown glutinous rice bap").Шаблон:Cn

Bap made of regular non-glutinous white rice (polished rice) can be referred to as baekmi-bap (Шаблон:Lang, "white rice bap") when compared to hyeonmibap, and as mepssal-bap (Шаблон:Lang, "non-glutinous rice bap") when compared to chalbap/chapssalbap.Шаблон:Cn

[9]

Rice or other grains

Bap made of rice mixed with various other grains is called japgok-bap (Шаблон:Lang, "multi-grain rice"). On the day of Daeboreum, the first full moon of the year, Koreans eat ogok-bap (Шаблон:Lang, "five-grain rice") made of glutinous rice, proso millet, sorghum, black beans, and red bean, or chalbap (Шаблон:Lang, "sticky rice") made of glutinous rice, red bean, chestnut, jujube, and black beans.Шаблон:Cn

When rice is mixed with one other grain, the bap is named after the mixed ingredient. The examples are:

Шаблон:Columns-list

Some grains can be cooked without rice. Bap made of barley without rice is called kkong-bori-bap (Шаблон:Lang), while bap made of both rice and barley is called bori-bap (Шаблон:Lang).Шаблон:Cn

Special ingredients

Byeolmi-bap (Шаблон:Lang, "special delicacy rice") or byeolbap (Шаблон:Lang, "special rice") can be made by mixing in special ingredients such as vegetables, seafood, and meat.[10] For example, namul-bap (Шаблон:Lang, "namul rice") is made of rice mixed with namul vegetables.[11] Some popular byeolmibap varieties include:

Шаблон:Columns-list

Dishes

There are many bap dishes such as bibimbap (Шаблон:Lang, "mixed rice"), bokkeum-bap (Шаблон:Lang, "fried rice") and gimbap (Шаблон:Lang, "seaweed rice").

See also

References

Шаблон:Reflist

Шаблон:Rice dishes

Партнерские ресурсы
Криптовалюты
Магазины
Хостинг
Разное

  1. ↑ Шаблон:Cite web
  2. ↑ Шаблон:Cite news
  3. ↑ Шаблон:Cite webШаблон:Dead link
  4. ↑ Шаблон:Cite book
  5. ↑ Шаблон:Cite web
  6. ↑ Шаблон:Cite web
  7. ↑ Шаблон:Cite journal
  8. ↑ Шаблон:Cite web
  9. ↑ 9,0 9,1 Шаблон:Cite journal
  10. ↑ Шаблон:Cite web
  11. ↑ Шаблон:Cite web
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