po

is thin strips or sheets of dried meat and fish used in Korean cuisine. 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). Po is prepared for traditional occasions such as pyebaek (formal greetings from the newlyweds after the wedding ceremony) and jesa (ancestral rite). 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 Kim 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 Kim Heum-un's house for his daughter's wedding.