Gejang (original) (raw)
El gejang o gejeot es un tipo de jeotgal o marisco salado fermentado coreano, que se hace marinando cangrejo crudo fresco en ganjang (salsa de soja coreana) o en una salsa a base de guindilla en polvo. El nombre consta de dos palabras: ge, ‘cangrejo’ y jang, ‘condimento’. Aunque gejang aludía originalmente solo a cangrejos marinados en salsa de soja, comenzó a ser llamado ganjang gejang para diferenciarlo del yangnyeom gejang (양념게장), un plato relativamente nuevo que surgió con el auge de los restaurantes en Corea del Sur. Yangnyeom significa literalmente ‘condimentado’ en coreano, pero alude a la salsa picante hecha con guindilla en polvo. Gyeongsang, Jeolla y Jeju son famosas por sus variedades características de gejang.
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| dbo:abstract | El gejang o gejeot es un tipo de jeotgal o marisco salado fermentado coreano, que se hace marinando cangrejo crudo fresco en ganjang (salsa de soja coreana) o en una salsa a base de guindilla en polvo. El nombre consta de dos palabras: ge, ‘cangrejo’ y jang, ‘condimento’. Aunque gejang aludía originalmente solo a cangrejos marinados en salsa de soja, comenzó a ser llamado ganjang gejang para diferenciarlo del yangnyeom gejang (양념게장), un plato relativamente nuevo que surgió con el auge de los restaurantes en Corea del Sur. Yangnyeom significa literalmente ‘condimentado’ en coreano, pero alude a la salsa picante hecha con guindilla en polvo. Gyeongsang, Jeolla y Jeju son famosas por sus variedades características de gejang. (es) Gejang (게장) or gejeot (게젓) 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. Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang"(간장게장) these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea. "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. It is a representative speciality of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish. According to a poll of tourists to Korea, gejang is difficult to eat because the dish is too hot and salty. (en) Gejang(게장) atau gejeot(게젓) adalah sebuah ragam dari jeotgal, makanan laut yang difermentasi garam dalam hidangan Korea, yang terbuat dari kepiting mentah segar yang dimarinasi dalam ganjang atau dalam saus yang berbahan dasar bubuk lada. Istilah tersebut berasal dari dua kata ge yang artinya "kepiting" dan jang yang artinya "bumbu" dalam bahasa Korea.게장 (dalam bahasa Korean). . Diarsipkan dari versi asli tanggal 2008-09-22. (in) 게장(-醬)은 한국의 게 요리이다. 게를 간장물에 담가 숙성해 만든 젓갈의 하나로, 보통 쌀밥과 먹는다. 게젓, 장해(醬蟹), 해서(蟹胥), 해해(蟹醢)라고도 한다. 게장이라는 음식의 기원 자체가 간장으로 절인 것이지만, 고춧가루를 이용한 양념게장과의 구분을 위해서 오늘날에는 간장게장(-醬-醬)이라는 용어가 사용된다. 양념게장은 한국전쟁이 끝난 후 등장하기 시작했다. 게장은 경기도, 경상도, 전라도, 제주도 등 각각 지역별로 독특한 형태로 나타난다. (ko) ケジャン（게장/蟹醤/Gejang）は朝鮮料理の一つで、生のワタリガニを塩、漬け込みダレに漬けて熟成させた料理。 (ja) Gejang lub Gejeot (hangul: 게장, 게젓) – odmiana jeotgal; solone, fermentowane owoce morza występujące w kuchni koreańskiej, najczęściej przyrządzane poprzez marynowanie świeżych, surowych krabów w ganjang (sos sojowy), lub w innym sosie bazującym na papryce chilli. Termin pochodzi od dwóch słów, ge oznaczającym kraba, oraz jang oznaczającym przyprawę. (pl) Gue-jang (게장) ou Gue-jeot (게젓) é uma espécie de jeot-gal, que na gastronomia coreana são frutos do mar salgados e depois fermentados. Para preparar o gue-jang, se condimentam caranguejos crus usando ou gan-jang (molho de soja, ou shoyu) ou um molho com base a pimenta em pó. O termo consiste em duas palavras: gue, que significa "caranguejo", y jang, que significa "molho espesso" em coreano. No passado, gue-jang só se referia a caranguejo condimentado com molho de soja, mas hoje em dia esse tipo é chamado de "gan-jang gue-jang" para diferecia-lo de "yang-nyeom gue-jang" (양념게장). O segundo é uma variedade relativamente nova que só surgiu com a evolução da indústria de restaurantes na Coreia do Sul. Yang-nyeom significa "condimento" ou "condimentado" em coreano, mas se refere ao molho picante que se faz usando pimenta em pó. As provincias de Gyeong-sang, Jeolla, e a Ilha de Jéju são famosas por suas variedades especiais de gue-jang. É uma especialidade representativa da cidade de Yeo-su na provincia de Jeolla do Sul, e é um prato tradicional na culinária de Jeolla. Segundo uma pesquisa de turistas que visitam a Coreia, muitos dizem que gue-jang é difícil demais para comer porque é muito apimento e salgado. (pt) |
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| dbo:wikiPageExternalLink | http://www.hani.co.kr/section-009100002/2003/11/009100002200311051809088.html https://web.archive.org/web/20110713114715/http:/channel.patzzi.joins.com/channel/food/new_recipy/happy_cook.asp%3Fid=28 https://web.archive.org/web/20110713114927/http:/channel.patzzi.joins.com/article/article_dynamic.asp%3Fviewid=2007092510521918710270000270100270108 https://web.archive.org/web/20110716055012/http:/www.hankooki.com/lpage/special/200210/se200210301436317610.htm |
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| dbp:caption | Gejang (en) |
| dbp:hangul | 게장, 게젓 (en) |
| dbp:hanja | 게醬 (en) |
| dbp:img | Korean seafood-Ganjang gejang-01.jpg (en) |
| dbp:mr | gechang, gechot (en) |
| dbp:rr | gejang, gejeot (en) |
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| dct:subject | dbc:Jeotgal dbc:Animal-based_fermented_foods dbc:Korean_cuisine dbc:Crab_dishes |
| gold:hypernym | dbr:Variety |
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| rdfs:comment | El gejang o gejeot es un tipo de jeotgal o marisco salado fermentado coreano, que se hace marinando cangrejo crudo fresco en ganjang (salsa de soja coreana) o en una salsa a base de guindilla en polvo. El nombre consta de dos palabras: ge, ‘cangrejo’ y jang, ‘condimento’. Aunque gejang aludía originalmente solo a cangrejos marinados en salsa de soja, comenzó a ser llamado ganjang gejang para diferenciarlo del yangnyeom gejang (양념게장), un plato relativamente nuevo que surgió con el auge de los restaurantes en Corea del Sur. Yangnyeom significa literalmente ‘condimentado’ en coreano, pero alude a la salsa picante hecha con guindilla en polvo. Gyeongsang, Jeolla y Jeju son famosas por sus variedades características de gejang. (es) Gejang(게장) atau gejeot(게젓) adalah sebuah ragam dari jeotgal, makanan laut yang difermentasi garam dalam hidangan Korea, yang terbuat dari kepiting mentah segar yang dimarinasi dalam ganjang atau dalam saus yang berbahan dasar bubuk lada. Istilah tersebut berasal dari dua kata ge yang artinya "kepiting" dan jang yang artinya "bumbu" dalam bahasa Korea.게장 (dalam bahasa Korean). . Diarsipkan dari versi asli tanggal 2008-09-22. (in) 게장(-醬)은 한국의 게 요리이다. 게를 간장물에 담가 숙성해 만든 젓갈의 하나로, 보통 쌀밥과 먹는다. 게젓, 장해(醬蟹), 해서(蟹胥), 해해(蟹醢)라고도 한다. 게장이라는 음식의 기원 자체가 간장으로 절인 것이지만, 고춧가루를 이용한 양념게장과의 구분을 위해서 오늘날에는 간장게장(-醬-醬)이라는 용어가 사용된다. 양념게장은 한국전쟁이 끝난 후 등장하기 시작했다. 게장은 경기도, 경상도, 전라도, 제주도 등 각각 지역별로 독특한 형태로 나타난다. (ko) ケジャン（게장/蟹醤/Gejang）は朝鮮料理の一つで、生のワタリガニを塩、漬け込みダレに漬けて熟成させた料理。 (ja) Gejang lub Gejeot (hangul: 게장, 게젓) – odmiana jeotgal; solone, fermentowane owoce morza występujące w kuchni koreańskiej, najczęściej przyrządzane poprzez marynowanie świeżych, surowych krabów w ganjang (sos sojowy), lub w innym sosie bazującym na papryce chilli. Termin pochodzi od dwóch słów, ge oznaczającym kraba, oraz jang oznaczającym przyprawę. (pl) Gejang (게장) or gejeot (게젓) 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. Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang"(간장게장) these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea. "Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder. (en) Gue-jang (게장) ou Gue-jeot (게젓) é uma espécie de jeot-gal, que na gastronomia coreana são frutos do mar salgados e depois fermentados. Para preparar o gue-jang, se condimentam caranguejos crus usando ou gan-jang (molho de soja, ou shoyu) ou um molho com base a pimenta em pó. As provincias de Gyeong-sang, Jeolla, e a Ilha de Jéju são famosas por suas variedades especiais de gue-jang. É uma especialidade representativa da cidade de Yeo-su na provincia de Jeolla do Sul, e é um prato tradicional na culinária de Jeolla. (pt) |
| rdfs:label | Gejang (en) Gejang (es) Gejang (in) 게장 (ko) ケジャン (ja) Gejang (pl) Guejang (pt) |
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