Glossary G
Gwangeo is the Korean word for "Flatfish". Gwangeo is Korean's favorite fish for Sashimi. It is mainly used for raw fish dish or Sushi (Gwangeo-Chobap)
In Korea, best flatfishes are caught from September to February and especially in autumn, fishers gather in the village to catch the flatfish. Most delicious part of flatfish is its fin. With good fleshness and deep taste, it is low in fat. It digests well, high protein, low calories and perfect for nutritious meal.
Natural flatfish has white stomach but breed fish has black spots on it.
Among the Korean dishes using Gwangeo are: Gwangeo-Gui (grilled flatfish); Gwangeojjim (steamed flatfish), and many more.
Gopchang Jeongol refers to Korea's casserole or stew made of tripe. It is a seasoned entrails stew with vegetables. It is also defined as a hot pot dish that contains chopped and seasoned beef tripe and assorted vegetables cooked in a spicy beef broth. All ingredients are arranged in a large bowl and cooked in a spicy beef broth.
Gopchang Jeongol also known as Gopchang-Jeongol is a casserole dish which can be served as a main dish that is eaten with rice or as a side dish while drinking. It is made by boiling the beef entrails until tender and seasoned with red pepper powder and oil or fat. When eaten at a restaurant, they are cooked again in beef broth with vegetables in a wide, round pan right at the table. In the last minute of cooking, cooked noodles are added.
Gyeongdan is a Rice cake" used as snacks or dessert in Korea. Rice cakes are a popular food for Korean, with or wihout special occassions, different kinds of Gyeongdan are always available. Some are still making it at home (home-made), but are now also available in food shops.
Gyeongdan is also called as Gyungdan, Kyung dan, Gyung dan, Kyungdan