 | |
| Place of origin | Korea |
|---|---|
| Main ingredients | Meat (includingfish andpoultry meat) |
| Korean name | |
| Hangul | 백숙 |
| Hanja | 白熟 |
| RR | baeksuk |
| MR | paeksuk |
| IPA | pɛ̝k̚.s͈uk̚ |
Baeksuk (Korean: 백숙;Hanja: 白熟) is aKoreanculinary term referring to dishes made byboiling orsteaming meat or fish to be cooked thoroughly without seasonings.[1]Baeksuk is made withchicken orpheasant with plenty of water for several hours. However, the term generally indicatesdakbaeksuk (닭백숙, chickenbaeksuk), or chickenstew, whose recipe and ingredients are similar tosamgyetang. Whilesamgyetang is made withginseng, variousherbs,chestnuts, andjujubes,dakbaeksuk consists of simpler ingredients, such as chicken, water, andgarlic. The chicken can be stuffed withglutinous rice.
When the cooking is finished, salt and slicedWelsh onions (daepa, 대파) are added to the diner's bowl according to taste.[2] If thebaesuk is not stuffed with glutinous rice, it is usually eaten with cooked rice. It is often seen as a simpler and cheaper variant ofsamgyetang. Sometimes it is mistakenly used as another word forsamgyetang.
