Gaebokchi Suyuk (Boiled Sunfish)
[Local Foods]
Main Information
Main Information of the Food
Food Class/Categories |
Side food type
> 순대, 편육, 족편, 수란류(E)
> Slices of boiled meat
> Slices of boiled meat
|
|
Method Class/Categories |
Heating
> Used the water
|
Ingredients |
Sunfish, Salt a little |
Recipe |
1. Sunfish is boiled until completely cooked. 2. Add salt, and pressed into a mold, and cut nicely.
3. It is served chilled and sliced with a vinegared gochujang. |
Resource |
A sunfish is well known big and rotten flesh, so when we boil this, the flesh is released, so we called a thick beef soup. Sharks, octopus with events this week, food is often used to taste. |
Area |
Gyeongsangbukdo
|
Analytical Information
Analytical Information of the Food
IPC |
A23L 17/00 |
Published Information of the Food
Book Title |
Korea Traditional Local Food; 8-Gyeongsangbuk-do |
ISBN |
9788936309220 9788936309145 |
Page |
309
~309
/ 455
|
Date |
2008 |
Publisher |
Kyomunsa |
DB Publishing Date |
2010. 2. 12 |
TKOI
It is persistent identifier of content provided by the Korean Traditional Knowledge Portal.
It is used as a permanent access route to each content.
- Syntax:
- http://tkoi.koreantk.com/[TKOI]
- Example:
- http://tkoi.koreantk.com/TKOI:KTKP-TSS-0000045749
|
TKOI:KTKP-FOO-0000212170 |
DOI |
https://doi.org/10.20928/KTKP.FOO.0000212170 |
※ This data is provided by the Rural Development Administration of Korea.