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Albap (Korean: 알밥; lit. roe rice) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). [1] [2] [3]
"agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). [ 1 ] [ 2 ] [ 3 ] In Korean cuisine , various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot .
Bibimbap has gone by a number of names over time.. Its earliest names appear in Korean hanja texts. Its first name was hondon-ban (混沌飯).This name appeared in the Yeokjogumun (역조구문; 歷朝舊聞) portion of the book Historical Notes of Gijae (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590.
Yukhoe bibimbap (육회비빔밥) is another variant of bibimbap, comprising raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang. Hoedeopbap (회덮밥): Another variation of bibimbap using a variety of cubed raw fish; Boribap (보리밥): Barley cooked rice
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 ]
Korean pottery developed a distinct style of its own, with its own shapes, such as the moon jar or Buncheong sagi which is a new form between earthenware and porcelain, white clay inlay celadon of Goryeo, and later styles like minimalism that represents Korean Joseon philosophers' idea.
Earthenware vessels in the Philippines were formed by two main techniques: paddle and anvil, and coiling and scraping. [2] Although a level of highly skilled craftsmanship is present in the Philippines, no evidence of kilns are found, primarily because the type of clay to be found in the archipelago can only withstand relatively low temperatures of firing.
Hoe-deopbap [1] (회덮밥) or raw fish bibimbap [1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).