Po (panganan): Béda antara owahan
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Digawé kanthi mertal kaca "Po (food)" |
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{{Infobox food|name=''Po''|served=|similar_dish=[[Jerky]]|glycemic_index=|carbohydrate=|fat=|protein=|calories=|serving_size=|variations=|minor_ingredient=|main_ingredient=|course=|image=Hanu-yukpo 3.jpg|type=[[Dried meat]] or [[dried fish|fish]]|maxtime=|mintime=|year=|creator=|national_cuisine=[[Korean cuisine]]|region=|country=[[Korea]]|alternate_name=|caption=''[[Hanu]]-[[yukpo]]'' (dried Korean beef)|other=}}{{Infobox Korean name|title=Korean name|hangul={{lang|ko|포}}|hanja={{lang|ko-Hant|脯}}|rr=po|mr=p'o}} |
{{Infobox food|name=''Po''|served=|similar_dish=[[Jerky]]|glycemic_index=|carbohydrate=|fat=|protein=|calories=|serving_size=|variations=|minor_ingredient=|main_ingredient=|course=|image=Hanu-yukpo 3.jpg|type=[[Dried meat]] or [[dried fish|fish]]|maxtime=|mintime=|year=|creator=|national_cuisine=[[Korean cuisine]]|region=|country=[[Korea]]|alternate_name=|caption=''[[Hanu]]-[[yukpo]]'' (dried Korean beef)|other=}}{{Infobox Korean name|title=Korean name|hangul={{lang|ko|포}}|hanja={{lang|ko-Hant|脯}}|rr=po|mr=p'o}} |
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'''{{Transl|ko|Po}}''' (basa {{Lang-ko|포}} ) yaiku rajangan lancip utawa lembar daging garing lan iwak sing digunakake ing masakan Korea . <ref name="KF 2014">{{cite book |title=Korean Food Guide 800 |year=2014 |publisher=[[The Korea Foundation]] |location=Seoul |isbn=978-89-89782-10-0 |url=https://books.google.com/books?id=sfJFBAAAQBAJ&pg=PT27 |accessdate=28 September 2018}}</ref> ''Po'', sing digawe saka daging kalebu [[Pérangan daging sapi|daging sapi]], [[daging babi]], daging rusa lan unggas ; lan panganan laut kalebu iwak putih, welut, cumi-cumi, gurita, urang lan kepiting ; dipangan minangka panganan nyamikan, ''[[banchan]]'' (panganan sing kalebu ''[[Bap (panganan)|bap]]'' ) utawa ''anju'' (panganan sing diiringi ''sul'' ). <ref name="Pettid 2008">{{cite book |last=Pettid |first=Michael J. |title=Korean Cuisine: An Illustrated History |year=2008 |publisher=[[Reaktion Books]] |location=London |isbn=978-1-86189-348-2 |page=61 |url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA61 |accessdate=28 September 2018}}</ref> ''Po'' disiapake kanggo acara tradisional kayata ''pyebaek'' (ucapan resmi saka penganten anyar sawise upacara manten) lan ''jesa'' (ritus leluhur). <ref name="Park 2005">{{cite journal |last1=Park |first1=Ji-Hyoung |last2=Lee |first2=Kyung-Hee |title=Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin |journal=Korean Journal of Food and Cookery Science |year=2005 |volume=21 |issue=4 |pages=528–535 |url=http://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=HJRGB8_2005_v21n4s88_528 |accessdate=28 September 2018}}</ref> <ref name="Lee 2018">{{cite journal |last1=Lee |first1=Chang Hyeon |last2=Kim |first2=Young |title=''Jongka'', the traditional Korean family: Exploring jongka food in the context of Korean food categories |journal=Journal of Ethnic Foods |year=2018 |volume=5 |issue=1 |pages=40–53 |doi=10.1016/j.jef.2018.02.006 |doi-access=free }}</ref> |
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== Rujukan == |
== Rujukan == |
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Révisi wekasan kala 8 Oktober 2020 13.45
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| Jinis | Dried meat or fish |
|---|---|
| Panggonan asal | Korea |
| Olah-olahan nasional gegayutan | Korean cuisine |
| Panganan sairib | Jerky |
 Buku masakan: Po  Médhia: Po | |
| Korean name | |
|---|---|
| Hangul | 포 |
| Hanja | 脯 |
| Alihaksara Koréa Kang Sinampurna | po |
| McCune–Reischauer | p'o |
Po (basa Koréa: 포 ) yaiku rajangan lancip utawa lembar daging garing lan iwak sing digunakake ing masakan Korea . [1] Po, sing digawe saka daging kalebu daging sapi, daging babi, daging rusa lan unggas ; lan panganan laut kalebu iwak putih, welut, cumi-cumi, gurita, urang lan kepiting ; dipangan minangka panganan nyamikan, banchan (panganan sing kalebu bap ) utawa anju (panganan sing diiringi sul ). [2] Po disiapake kanggo acara tradisional kayata pyebaek (ucapan resmi saka penganten anyar sawise upacara manten) lan jesa (ritus leluhur). [3] [4]
Rujukan[besut | besut sumber]
- ↑ Korean Food Guide 800. Seoul: The Korea Foundation. 2014. ISBN 978-89-89782-10-0. Dibukak ing 28 September 2018.
- ↑ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. kc. 61. ISBN 978-1-86189-348-2. Dibukak ing 28 September 2018.
- ↑ Park, Ji-Hyoung; Lee, Kyung-Hee (2005). "Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin". Korean Journal of Food and Cookery Science. 21 (4): 528–535. Dibukak ing 28 September 2018.
- ↑ Lee, Chang Hyeon; Kim, Young (2018). "Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories". Journal of Ethnic Foods. 5 (1): 40–53. doi:10.1016/j.jef.2018.02.006.