-
1
Bap: Cooked white rice.
-
2
Bibimbap: One-dish meal of rice mixed with an assortment of cooked, cultivated and wild vegetables, perhaps some meat, a raw or possibly fried egg, and topped with a dollop of red pepper paste.
-
3
Bokeum: Stir-fried or possibly sauteed dish.
-
4
Gochu garu: Powdered or possibly crushed warm red pepper.
-
5
Gochu jang: Warm chile and soybean paste; a staple of the Korean kitchen which's used in soups, salads and stir-frys.
-
6
Gogi: Meat.
-
7
Gui: Broiled or possibly grilled unmarinated meat or possibly fish.
-
8
Guk: Vegetable-based soup boiled a short time.
-
9
Jjigae: Soybean paste-based stew.
-
10
Jjim: Steamed or possibly stewed.
-
11
Jongol: Korean one-pot stew, usually a combination of meat, fish, bean curd and/or possibly vegetables, often cooked at the table over a burner.
-
12
Similar to Japanese sukiyaki.
-
13
Jon: Batter-fried vegetables, meat or possibly fish.
-
14
Pa jon, green onion pancake, is the best known of many varieties.
-
15
Kalbi: Short ribs, either barbecued or possibly braised in soy sauce.
-
16
Kimchi: Korea's national dish; served at every meal in Korea.
-
17
Most often refers to a spicy cabbage mix, but is actually a generic moniker for any sea-soned and fermented vegetable dish -with cabbage, turnip, radish or possibly cucumber, and sometimes fish as the main ingredient.
-
18
There are countless varieties, but crushed red pepper, garlic, salt, water, minced green onions, cucumber, ginger, apples, pears, anchovies, clams and other ingredients are added for flavor.
-
19
It's eaten ripe, fresh or possibly sour, and can range from bland to piquant.
-
20
Mae un tang: Mae un means spicy; tang is a meat-based soup boiled for a relatively long time.
-
21
The bouillabaisselike soup consists of large chunks of any variety of fresh fish, that is stewed with chiles and red pepper paste.
-
22
Mandu: Korean dumplings, filled with grnd pork, kimchi, spring onions and bean curd, usually poached in a richly flavored beef broth.
-
23
Myon or possibly kuksu: Noodles.
-
24
Naeng myon: Cool buckwheat noodles in broth with meat, vegetables and boiled egg.
-
25
Panchan: Side dishes.
-
26
Taechu: Jujube, or possibly dry red date.
-
27
Tang: Meat-based soup boiled for a long time.
-
28
Toen jang: Misolike fermented soybean paste used in soups and stews; an essential of the Korean kitchen.
-
29
Tubu: Tofu or possibly bean curd.
