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Po (food)

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Po
Hanu-yukpo (dried Korean beef)
TypeDried meat or fish
Place of originKorea
Associated cuisineKorean cuisine
Similar dishesJerky
Korean name
Hangul
포
Hanja
脯
Revised Romanizationpo
McCune–Reischauerp'o
IPA[pʰo]

Po (Korean: 포) is thin strips or sheets of dried meat and fish used in Korean cuisine.[1] Po, which is made from meats including beef, pork, venison and poultry; and seafoods including whitefish, eel, squid, octopus, shrimp and crab; is eaten as snack food, banchan (food accompanying bap) or anju (food accompanying sul).[1][2] Po is prepared for traditional occasions such as pyebaek (formal greetings from the newlyweds after the wedding ceremony) and jesa (ancestral rite).[3][4]

Name

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The Sino-Korean word po (포) can be written with the hanja 脯, which in other East Asian languages and cuisines can also mean preserved fruit.[5]

History

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History of po is thought to date back to pre-historic hunter-gatherer societies.[3]

According to Samguk sagi (History of the Three Kingdoms), an 1145 book written by Kim Bu-sik, in February 683 the King Sinmun of Silla sent 135 carts of rice, wine, oil, honey, jang (soy sauce, soybean paste), vinegar, and po to Kim Heum-un's house for his daughter's wedding.[6]

Northern Song Chinese scholar Wu Ji (?–1142) described Goryeo Koreans seasoning nokpo (녹포; 鹿脯, dried venison) with cinnamon.[7]

In Joseon Korea, po made in governmental offices was called gwanpo (관포; 官脯, "governmental po").[8] Among them, large pyeonpo that was made in Bongsangsi (Office of Sacrificial Rites) for jehang (governmental jesa) was called jopo (조포; 造脯).[9] Geonpo used for jehyang was called jungpo (중포; 中脯).[10] At Korean New Year, it was common for provincial officials to send pochok (포촉; 脯燭, "po and candles") to their relatives and officials in the central government.[11] Extravagant banquets were referred to as yuk-san-po-rim (육산포림; 肉山脯林), literally meaning "po mountains, meat forests".[12] Beef po was also often used to make upo-dasik (우포다식; 牛脯茶食), a kind of dasik (tea food).[13] The 18th-century book Sasojeol (Elementary Matters of Etiquette for Scholar Families), which was written by the Joseon scholar Yi Deok-mu (1741–1793), states; "Do not frequently smell fish or seafood po".[14] Cheolli-po (천리포; 千里脯, "thousand-ri po"), made from meats marinated for a day in wine, vinegar, and salt, was prepared for long journeys.[15] (1 ri is around 393 m (1,289 ft), and 1,000 ri is 393 km (244 mi).)

Varieties

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Meat or fish that is thinly sliced and dried is usually called geonpo (건포; 乾脯), while meat that is pounded flat and dried is called pyeonpo (편포; 片脯). Dried meat in general can be referred to as poyuk (포육; 脯肉), with yuk (육; 肉) meaning "meat", while the differently ordered compound yukpo (육포; 肉脯) refers to dried beef slices.[1][2] Dried fish is called eopo (어포; 魚脯) with eo (어; 魚) meaning "fish".[1]

When the meat is seasoned with salt and pepper, it is called yeompo (염포; 鹽脯), while the dried meats seasoned or marinated with soy sauce-based seasonings are called jangpo (장포; 醬脯), pyeonpo (편포; 片脯), sanpo (산포; 散脯), or yakpo (약포; 藥脯), according to the methods.[16]

Meat

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Further information: Yukpo § Varieties
  • Nokpo (녹포; 鹿脯) – venison
  • Jangpo (장포; 獐脯) – Siberian roe deer venison
  • Jeyuk-po (제육포) – pork, salted and dried, parboiled in diluted wine, and dried again
  • Yukpo (육포; 肉脯) – beef
By method
  • Baepo (배포; 焙脯) – thinly sliced beef or pork, seasoned and dried on baerong (배롱; 焙籠) on fire
  • Jangpo (장포; 醬脯) – seasoned with aged soy sauce, massaged, and dried
  • Jangpo (장포; 醬脯) – thick slices of lean meat is repeatedly grilled to sear skin, beaten with bats, and seasoned with aged soy sauce, until thoroughly cooked
  • Pyeonpo (편포; 片脯) – meat is pounded flat with knife, and dried
  • Sanpo (산포; 散脯) – meat sliced into pieces and sun-dried
  • Yakpo (약포; 藥脯) – meat is thinly sliced, seasoned with soy sauce, oil, sugar, and pepper, massaged, and dried on sokuri

Poultry

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  • Geowi-po (거위포) – goose
  • Gireogi-po (기러기포) – wild goose
  • Chiyuk-po (치육포; 雉肉脯) – pheasant

Seafood

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Bugeo-po (dried Alaska pollock)
  • Chupo (추포; 秋脯) – squid
  • Eopo (어포; 魚脯) – thinly sliced fish
  • Gepo (게포) – fiddler crab meat
  • Saengseon-po (생선포; 生鮮脯) – fish
  • Saeu-po (새우포) – shrimp, halved, marinated, dried and grilled
Pressed

Others

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  • Sapo (사포; 蛇脯) – snake meat, eaten as folk remedy in the past

Uses

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Po made from various meats, fish, and seafood are eaten as snack food, banchan (food accompanying bap) or anju (food accompanying sul).[1][2] Salted and dried meat po are eaten as po-jaban (포자반), a salty banchan.[17] Crab and other seafood po are beaten, puffed, seasoned with soy sauce and oil, and eaten as muchim.[18] Fish po are seasoned with soy sauce or gochujang and are grilled as gui.[19]

Po are one of the foods prepared for traditional occasions such as pyebaek (formal greetings from the newlyweds after the wedding ceremony) and jesa (ancestral rite).[3][4] Po and sikhye (rice punch) used for jesa is called pohye (포혜; 脯醯).[20] Often, po is put on the left side of the jesasang (table for ancestral rites) and sikhye is put on the right; this is referred to as jwa-po-u-hye (좌포우혜; 左脯右醯), literally meaning "left po, right sikhye".[21] Another related term is ju-gwa-po-hye (주과포혜; 酒果脯醯), literally meaning "wine, fruit, po, sikhye", which refers to simple offerings for jesa.[22]

See also

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References

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  1. ^ a b c d e Korean Food Guide 800. Seoul: The Korea Foundation. 2014. ISBN 978-89-89782-10-0. Retrieved 28 September 2018.
  2. ^ a b c Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 61. ISBN 978-1-86189-348-2. Retrieved 28 September 2018.
  3. ^ a b c 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. Retrieved 28 September 2018.
  4. ^ a b 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.
  5. ^ Pan, Junlin (2012). "6. Chinese Unconventional Characters: Characteristics, Controversial Arguments, and Pedagogical Implications". In Goodman, Ken; Wang, Shaomei; Iventosch, Mieko Shimizu; Goodman, Yetta (eds.). Reading in Asian languages: Making sense of written texts in Chinese, Japanese, and Korean. New York, NY: Routledge. ISBN 978-0-415-89476-0. Retrieved 15 October 2018.
  6. ^ Ann, Yong-Geun; Woo, Nariyah (2012). "A Study on the Classified Jang(Fermented Soybean) in Goryeo and Chosun Dynasty Period". The Korean Journal of Food and Nutrition. 25 (3): 460–482. doi:10.9799/ksfan.2012.25.3.460. Retrieved 28 September 2018.
  7. ^ Cho, Wookyoun (2011). "Spicy Taste of Korean Traditional Food". Journal of the Korean Society of Food Culture. 26 (4): 374–382. Retrieved 28 September 2018.
  8. ^ "Gwanpo" 관포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  9. ^ "Jopo" 조포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  10. ^ "Jungpo" 중포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  11. ^ "Pochok" 포촉. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  12. ^ "Yuk-san-po-rim" 육산포림. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  13. ^ Oh, Soon-Duk (2012). "A Literature Review of Dasik in the Joseon Dynasty Royal Palace". Journal of the Korean Society of Food Culture. 27 (3): 316–323. doi:10.7318/KJFC/2012.27.3.316. Retrieved 28 September 2018.
  14. ^ Ju, Young Ae; Won, Miyeon (2016). "Consideration of the Courtesy Education at the Dining Table in the Books of Social Norms of Joseon Dynasty Era". Family and Environment Research. 54 (4): 415–426. doi:10.6115/fer.2016.032. Retrieved 28 September 2018.
  15. ^ "Cheolli-po" 천리포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  16. ^ "특별음식". 조선의 오늘 (in Korean). 평양모란봉편집사. 2 December 2014. Retrieved 28 September 2018.
  17. ^ "Po-jaban" 포자반. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  18. ^ "Gepo-muchim" 게포무침. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 2018-09-28. Retrieved 28 September 2018.
  19. ^ "Baengeo-po-gui" 뱅어포구이. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  20. ^ "Pohye" 포혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  21. ^ "Jwa-po-u-hye" 좌포우혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
  22. ^ "Ju-gwa-po-hye" 주과포혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
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