日本語 豚足（とんそく）とは、食用とされる豚肉の部位で、通常は足関節より下の部分を指す。中国、朝鮮半島、東南アジアなどではポピュラーな食材であり、日本では沖縄県でよく食べられている。 

スンドゥブ（순두부）は韓国の豆腐の一種で、日本の汲み出し豆腐（おぼろ豆腐）に相当する柔かい豆腐である。チゲのメイン食材として使われることが多いので日常の会話では、豆腐そのものよりもスンドゥブ・チゲ（순두부찌개）の略称として使われることが多い。スンドゥブ・チゲは食堂や家庭で一般的かつ安価に親しまれている鍋料理のひとつである。 

Shabu-shabu (しゃぶしゃぶ, , also spelled syabu-syabu^?) is a Japanese variant of hot pot. The name Shabu Shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces, but it is considered to be more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.

History

Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro" in Osaka. Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes (nabemono) such as sukiyaki. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia

 Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos" or "Japantowns") in countries such as the United States and Canada.

Preparation

The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as wagyū, may also be used for its enhanced flavor and texture. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.

The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish-swish". Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating, and served with a bowl of steamed white rice. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last. 

 ===================================================================

Gejang or gejeot is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean.^[1] Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang" these days to differentiate it from yangnyeom gejang (양념게장). The latter is relatively a new dish that emerged since the restaurant business began to thrive in South Korea.^[2] "Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder. Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic gejang.

Historical records

Historical records on gejang can be found in books such as Sallim gyeongje (lit. "Farm Management"), Gyuhap chongseo (lit. "Women's Encyclopedia"), Jubangmun (주방문, 酒方文, lit. "Book of Making Alcoholic beverage"), Siui jeonseo (lit. "Complete Collection of Corrections and Discussions") and others written during the Joseon Dynasty of Korea (1392 - 1910). According to Sallim gyeongje written around the end of the 17th century, making gejang is referred to as "johaebeop" (조해법, 糟蟹法), which means "a way of marinating crabs in sediments of liquor". With the method, crabs are marinated in a mixture of jaegang (재강, sediments of liquor), salt, and an alcoholic beverage. In general, gejang spoils if preserved for a long time; however, the gejang made by the johaebeop can be even eaten until the next spring. In addition, the book records various ways of making gejang such as juhaebeop (酒蟹法, made with alcoholic beverage), chojang haebeop (醋醬蟹法, made with soy sauce and vinegar), yeomtang haebeop (鹽湯蟹法, made with boiled salted water) as well as methods of rearing crabs are called Yukseon chibeop (肉膳治法). Therefore, the record verifies that the consumption of gejang in Korean diet appeared at least as early as the 17th century.

Crabs and harvest

Live crab bundles at a market in Daejeon.

According to Korean traditional medicine, crab has a cold nature that could cool one's body temperature, so gejang is believed to be good for driving away the spring fever. Although gejang was originally made with freshwater crabs in general, such crabs are becoming scarce, so the gejang made with kkotge (horse crab) caught in the Yellow Sea, the west side of Korean peninsula, has become prevalent. Among gejang made with freshwater crabs, chamgejang of North Gyeongsang Province, which can be preserved and eaten after one year passes and beotteok gejang, which can be eaten immediately after preparation, are the most famous.

Preparation

To prepare ganjang gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture. The crabs are put in a hangari (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ganjang is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the hangari and placed in a suitable bowl, the hot sauce is poured onto the crabs. An hour later, the ganjang is removed from the bowl and reheated until boiling. It is again poured over the crabs, and the procedure is repeated for a third and fourth time. The dish can be eaten once the sauce is chilled. If using boiled ganjang after it has been chilled, the gejang can be eaten two weeks after preparation, and it can be preserved for longer. A variation involves adding minced beef while the sauce is poured over the crabs, endowing the gejang with a more umami taste. In recent days, some people add lemon, chili pepper, or traditional medicine when making gejang in order to remove the fishy smell and to increase its rich flavor.

As for yangnyeom gejang, the dish is made with raw crabs and a spicy and sweet sauce of chili pepper powder, and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the gejang can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of eakjeok (액젓, filtered jeotgal) and soy sauce before mixing the spicy sauce, the yangnyeom gejang can be well marinated with the latter sauce, and can be preserved longer.

Types

Served ready to eat the tomalley and roe of Gejang

Types are divided by crab species, region, and cooking method. Among varieties, beoltteok gejang (벌떡게장) is a local specialty of Jeolla Province and is made with live Charybdis japonica, which are called either beoltteokge (벌떡게) or minkkotge (민꽃게) in Korean.^[8] The crab has a hard carapace with a reddish-brown color and is found in the seawater of Korea according to Jasaneobo (자산어보 "Fishes of the Huksan Island"),^[9] the first Korean fisheries science book written by the scholar Jeong Yak-jeon (정약전) in 1814. To make the gejang, the crabs are cut into several pieces or used whole if they are not large. One or two days after the beoltteokge have been marinated in a ganjang-based sauce, one can enjoy the gejang which has a fresh and sweet taste. However, beoltteok gejang can not be preserved for a long time, so it is said that the name reflects the fact; beotteok means "quickly" or "immediately" in Korean.

 Kkotgejang (꽃게장) is made with kkotge (horse crab), which is the most consumed crab in South Korea. It is also a local specialty of Jeolla Province, and the dish is known for the umani taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of ganjang, sliced scallions, garlic, ginger, chili pepper powder, sesame seeds, salted is poured over them. It can be eaten one day after preparation.

Another local speciality of Jeolla Province is konggejeot (콩게젓) which is indegenous to Gangjin County. The gejeng is made by grinding crabs as small as a bean (kong in Korean) with millstones. The thick ground paste is mixed with salt and chili pepper paste. In Jeju Island, gejang is called gingijeot (깅이젓) made on every fifteenth of March in the lunar calendar at low tide. It is traditionally said that gingijeot is good to cure every illness in the region. 

Yangnyeom gejang

Chamgejang (참게장) is a local specialty of Gyeonggi Province and is made with chamge (Chinese mitten crab) which generally live in the rivers of Korea which flow to the Yellow Sea. Chamge harvested in the Imjin River near the Paju region is especially famous for its unique taste and having a less earthy smell, so for many centuries the crabs were presented to the King of Korea as a delicacy. As demonstrated by the fact that records on chamge can be found in several historical documents regarding fisheries and cuisine such as Jasaneobo, Gyuhap chongseo (Women's Encyclopedia^[5]), and the chapter Jeoneoji (전어지) of Imwon gyeongjeji (임원경제지), the dish has been eaten by Koreans for a long time. However, these days pollution in the rivers has decreased the crab's habitat, so chamge is barely found except in Imjin River. Chamgejang is commonly nicknamed "bapdoduk' (밥도둑, literally "a meal thief" or "a rice thief") because it is considered a good dish for arousing one's appetite. The dish is intended to preserve for long periods, so the gejang is saltier than other varieties.

Chamgejang is also widely eaten in Gyeongsang Province, and is prepared at every house during autumn to make a banchan (small side dish) for the next summer. The crabs are also caught in rice fields during the harvest season, and female crabs are considered the best because they contain a lot of roe and fatty tomalley.

Serving

Yeosu is famous for gejang as well as gat kimchi (갓김치). A meal emphasizing ganjang gejang is called gejang baekgan (게장백반) that consists of a plate ganjang gejang, various plates of banchan (side dishes), and a bowl of cooked rice.

===================================================================

Galbijjim or kalbijjim (Korean pronunciation: [kalbitɕ͈im]) is a variety of jjim or Korean steamed dish made with galbi (갈비, short rib). Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).

History

In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Preparation and serving

Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shitake mushrooms, and seogi mushrooms are added near the end of the dish. Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(합, bowl with cover).

Galbijjim by region

There is a galbijjim street in the district of Dongin-dong, Daegu, in South Korea. It is known as the original home of hot and spicy galbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicy galbijjim as anju for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.

Jong-galbijjim (종갈비찜) is a variety of pork galbijjim from the Gyeonggi-do region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.