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Baeksuk
''Baeksuk'' (literally "white cooking") 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''.
==''Dak hanmari''==
The ''dak hanmari'' (닭한마리) is a popular South Korean dish to have developed from ''baeksuk'', which is said to originate in Dongdaemun area, Seoul since the 1960s. The dish literally means "a whole chicken" in Korean because diners can have several types of food altogether from a chicken; chicken flesh, its rich soup, ''kalguksu'', potatoes, and ''garaetteok'' (cylinder-shaped rice cake). It can be eaten with a clear broth just like ''baeksuk'', or seasoned with ''gochujang'' (chili pepper paste) based sauce.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Baeksuk」の詳細全文を読む
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