baeksuk
Sign in to saveBaeksuk () is a Korean culinary term referring to dishes made by boiling or steaming meat or fish to be cooked thoroughly without seasonings. Baeksuk is made with chicken or pheasant with plenty of water for several hours. However, the term generally indicates dakbaeksuk (닭백숙, chicken baeksuk), or chicken stew, whose recipe and ingredients are similar to samgyetang. While samgyetang is made with ginseng, various herbs, chestnuts, and jujubes, dakbaeksuk consists of simpler ingredients, such as chicken, water, and garlic. The chicken can be stuffed with glutinous rice.
In the Vinony graph
Within Vinony's link graph, baeksuk is referenced by 192 other articles, and connects out to fish, Korean and meat.
It sits within the topics Culinary terminology, Korean chicken dishes and Korean soups and stews.
Its subject is documented across 7 Wikipedia language editions.
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- Baeksuk
- Revised Romanization
- baeksuk
- McCune–Reischauer romanization
- paeksuk
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Baeksuk () is a Korean culinary term referring to dishes made by boiling or steaming meat or fish to be cooked thoroughly without seasonings. Baeksuk is made with chicken or pheasant with plenty of water for several hours. However, the term generally indicates dakbaeksuk (닭백숙, chicken baeksuk), or chicken stew, whose recipe and ingredients are similar to samgyetang. While samgyetang is made with ginseng, various herbs, chestnuts, and jujubes, dakbaeksuk consists of simpler ingredients, such as chicken, water, and garlic. The chicken can be stuffed with glutinous rice.
When the cooking is finished, salt and sliced Welsh onions (daepa, 대파) are added to the diner's bowl according to taste. If the baesuk is not stuffed with glutinous rice, it is usually eaten with cooked rice. It is often seen as a simpler and cheaper variant of samgyetang. Sometimes it is mistakenly used as another word for samgyetang.
Excerpted from Wikipedia’s “baeksuk” article, available under the CC BY-SA 4.0 licence.