Glossary B
Bingsu refers to one of Korea's summer snack. Bingsu means "Shaved Ice with Toppings". It is made of shaved ice topped with fruits, sweet red beans, fruit syrups, cereal flakes and sweetened condensed milk and ususally topped with ice cream or frozen yogurt. It is much like the Philippines' Halo-Halo.
However, in Korea Bingsu is called in various names depending on the main topping of the shaved ice:
1. Pat-Bingsu when the topping is sweet red beans
2. Gwail-Bingsu when the topping is fruit
3. Nokcha -Bingsu - a green tea shaved ice, and many more
Bingsu is also known as Bingsoo.
Bori is Korean word for Barley. Wholegrain barley or split barley called Halmaek in Korean cooking. Bori can be mixed with rice to make barley rice, as in Boribap (rice and barley with vegetables ) and Jakobap (mixed grain rice)
Bunshik also spelled as Bun Shik or Bunsik is a Korean word which literally tranlated to: "bun" which means "flour" and shik means "food" "flour food", that included Ddeok, Ddeok boggi, Ddeok guk, Ra-myeon, Guk-su, Twigim . It refers to cheap Korean snacks.
Bunshik is now synonymous with to Korean Fast Food vendor selling varieties of snacks, such as battered meat and vegetables (Twigim) and others which are great for evening or midnight snacks. The fried foods snacks include: ??? (Goguma) – sweet potato; ?? (Gyeran) – hardboiled egg; ?? (Gochu ) – pepper; ?? (Yachae) – vegetables; ??? (Ojingeo) – squid; ?? (Mandu ) – dumplings; ??? (Gimmari) – gimbap rolls; ?? (Saeu) – shrimp
Bae is Asian Pear in Korean language. Bae is a fruit that looks like a very large apple with the yellow-orange-brown color of an over-ripe Bartlett pear, although the skin is thicker and rougher than a Bartlett pear. The meat of Bae is as crisp as a juicy apple with the gritty texture of a pear and the flavour is somewhere in between apple and pear. These Asian pears are typically prepared by removing the skin to prevent the transfer of whatever residue of pestiside left with the skin, if there is.
Bae is a seasonal fruit in Korea, hence if they are not in season but are still available in fruit markets, they are rather expensive.
Beoseot is the Korean word for "Mushroom". There are so many varieties of mushrooms available in Korea, however, the most commonly used mushrooms in Korean cuisine are the the following:
1. Mogi (wood ear mushrooms)
(very dark and thin, used mostly in Chinese and Korean cuisine)
Neutari, laskagomba
oyster mushrooms
Paengi, enoki gomba
enoki mushrooms
Songi, matsutake gomba
fragrant pine mushrooms
Ssari, ssaribeoseot, korall gomba
coral mushroom, clavaire
The caps are said to taste like chicken and the stems like abalone
Yangsongi, csiperke gomba
Button Mushroom, Champignon de Paris