Glossary E
Deutsch: Entrecôte / Español: Entrecot / Português: Entrecôte / Français: Entrecôte / Italiano: Entrecote
The Entrecôte is a premium cut of beef renowned for its tenderness and rich flavor, originating from the rib section of cattle. This term, deeply rooted in French culinary tradition, refers to a specific portion of the ribeye steak, often prepared with minimal seasoning to highlight its natural qualities. Its preparation and cultural significance vary globally, making it a staple in fine dining and grilling traditions.
Eomandu (Fish fillet dumplings). It is a Korean food made of
thinly sliced white fish fillet (filleted croaker, sea bream, pollack, flatfish or gray mullet) that is stuffed/filled with beef and vegetables, coated with starch, then steamed. The thinly sliced white fish fillet used as dumpling skin is unique, light and sweet in taste.
Eomandu was originally a summer dish, but now people, Koreans enjoy it not only on special occasions, but also all year-round.
Eori-gul-jeot refers to a Korean traditional fermented dish made with salted oysters and hot pepper powder. The name of the dish is presumed to come from the Korean verb "eol-eol-ha-da" (to be spicy), which was modified into the prefix "eori-". Eori-gul-jeot earned nationwide fame after priest Muhak, charmed by the flavorful, piquant taste of the salted oysters, offered them to King Taejo. Since then, the dish has been considered a local specialty of Seosan City, South Chungcheong Province.
Muhak is a great Buddhis priest who was the adviser to King Taejo, founder of the Joseon Dynasty (1392~1910)