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| Type | Dried meat or fish |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Similar dishes | Jerky |
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| Korean name | |
| Hangul | 포 |
|---|---|
| Hanja | 脯 |
| Revised Romanization | po |
| McCune–Reischauer | p'o |
| IPA | [pʰo] |
Po (Korean: 포) is thin strips or sheets of dried meat and fish used in Korean cuisine.[1] Po, which is made from meats including beef, pork, venison and poultry; and seafoods including whitefish, eel, squid, octopus, shrimp and crab; is eaten as snack food, banchan (food accompanying bap) or anju (food accompanying sul).[1][2] Po is prepared for traditional occasions such as pyebaek (formal greetings from the newlyweds after the wedding ceremony) and jesa (ancestral rite).[3][4]
- ^ a b Korean Food Guide 800. Seoul: The Korea Foundation. 2014. ISBN 978-89-89782-10-0. Retrieved 28 September 2018.
- ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 61. ISBN 978-1-86189-348-2. Retrieved 28 September 2018.
- ^ Park, Ji-Hyoung; Lee, Kyung-Hee (2005). "Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin". Korean Journal of Food and Cookery Science. 21 (4): 528–535. Retrieved 28 September 2018.
- ^ Lee, Chang Hyeon; Kim, Young (2018). "Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories". Journal of Ethnic Foods. 5 (1): 40–53. doi:10.1016/j.jef.2018.02.006.