Po (food)
Name. The Sino-Korean word () can be written with the hanja , which in other East Asian languages and cuisines can also mean preserved fruit. History. History of "po" is thought to date back to pre-historic hunter-gatherer societies. According to "Samguk sagi" (History of the Three Kingdoms), an 1145 book written by Gim Bu-sik, in February 683 the King Sinmun of Silla sent 135 carts of rice, wine, oil, honey, "jang" (soy sauce, soybean paste), vinegar, and "po" to Gim Heum-un's house for his daughter's wedding. Northern Song Chinese scholar Wu Ji (?–1142 ) described Goryeo Koreans seasoning (, , dried venison) with cinnamon. In Joseon Korea, "po" made in governmental offices was called (, , "governmental "po""). Among them, large that was made in "Bongsangsi" (Office of Sacrificial Rites) for (governmental "jesa") was called (, ). "Geonpo" used for "jehyang" was called (, ). At Korean New Year, it was common for provincial officials to send (, "," ""po" and candles") to their relatives and officials in the central government. Extravagant banquets were referred to as (, ), literally meaning ""po" mountains, meat forests". Beef "po" was also often used to make (, ), a kind of "dasik" (tea food). The 18th-century book "Sasojeol" (Elementary Matters  of Etiquette for Scholar Families), which was written by the Joseon scholar Yi Deok-mu (1741–1793), states; "Do not frequently smell fish or seafood "po"". (, , "thousand-"ri po""), made from meats marinated for a day in wine, vinegar, and salt, was prepared for long journeys. (1 "ri" is around , and 1,000 "ri" is .) Varieties. Meat or fish that is thinly sliced and dried is usually called (, ), while meat that is pounded flat and dried is called (, ). Dried meat in general can be referred to as (, ), with the letter (, ) meaning "meat", while the differently ordered compound ) refers to dried beef slices. Dried  fish is called (, ) with the letter ) meaning "fish". When the meat is seasoned with salt and pepper, it is called (, ), while the dried meats seasoned or marinated with soy sauce-based seasonings are called (, ), (, ), (, ), or (, ), according to the methods. Uses. "Po" made from various meats, fish, and seafood are eaten as snack food, "banchan" (food accompanying "bap") or "anju" (food accompanying "sul"). Salted and dried meat "po" are eaten as (), a salty "banchan". Crab and other seafood "po" are beaten, fluffled, seasoned with soy sauce and oil, and eaten as "muchim". Fish po are seasoned with soy sauce or gochujang  and are grilled as "gui". "Po" are one of the foods prepared for traditional occasions such as "pyebaek" (formal greetings from the newlyweds after the wedding ceremony) and "jesa" (ancestral rite). "Po" and "sikhye" (rice punch) used for "jesa" is called (, ). Often, "po" is put on the left side of the "jesasang" (table for ancestral rites) and sikhye is put on the right; this is referred to as (, ), literally meaning "left "po", right "sikhye"". Another related term is (, ), literally meaning "wine, fruit, "po", "sikhye"", which refers to simple offerings for "jesa".