Bap (밥): Rice.
Bibimbap (비빔밥): (mixed rice) This Chonju specialty is a bowl of vegetables, rice, and chili paste, topped with a soft-fried egg.
Bulgogi (불고기): Thin strips of beef, marinated in sesame oil, soy sauce, sugar, and garlic, then grilled at your table.
Bin-de-ddok (빈대떡): Vegetables, pork and spices cooked in batter (pancake).
Bokkumbap (볶음밥): Korean fried rice.
Boricha (barley water) (보리차): In lieu of tea, cups of this tepid drink are sometimes brought to the table as soon as you are seated in a Korean restaurant.
Bul Kalbi (불갈비): Roasted short ribs that are marinated similar to Bulgogi.
Cha (차): Tea.
Chaksol Cha (Solluk Cha) (작설차): Varieties of Nock-cha, Korean green tea.
Chapchae or Japchae (잡채): Clear noodles, generally mixed with vegetables and soy-based dressing. May be served hot or cold.
Changae (Sesame) (참깨): Kae is Korean sesame. The leaves are added to soup, the seeds to vegetables and meat marinades, and the oil for flavoring in cooking.
Cider (사이다): A local bottled soft drink, similar to 7-Up. Chilsung Cider is a popular brand, served in a green glass bottle.
Daeji Galbi (0돼지갈비): Pork short ribs marinated and cooked over hot charcoal.
Dakgalbi (닭갈비): Broiled spicy chicken and vegetables.
Ddok (떡): Rice cake.
Ddokguk (떡국): Rice cake soup traditionally served on the Lunar New Year.
Dooboo (두부): Bean curd (Japanese: tofu; Chinese: dofu by the Chinese); it is the compressed white liquid squeezed from cooked soybeans.
Dolsot bibimbap (돌솥비빔밥): Steamed rice, mixed vegetables, and egg (and sometimes beef) with chili paste in a hot stone pot.
Ghim or Kim (김): Paper-thin sheets of salted laver seaweed.
Ghimbap (or Kimbap) (김밥): This popular food consists of sticky rice rolled with assorted vegetables, egg, and meats into a sheet of seaweed, and sliced into bite-sized pieces. It’s known as Korean Fast Food or the Korean MRE. It differs from Japanese sushi in that the rice is seasoned with sesame oil rather than rice vinegar.
Goon Mandu (군만두): Fried dumplings. A perfect hors d’oeuvre when served with soy sauce. Yaki Mandu is the Japanese term.
In Sam (인삼): Ginseng. A root long prized for its medicinal properties, it is also used in cooking. 백삼 Paeksam is white ginseng; 홍삼 Hongsam is red ginseng.
In Sam Cha (인삼차): Ginseng tea.
Kalbi or Galbi (갈비): Pork or beef short ribs. Kalbi Jhip: A Kalbi restaurant.
Kalbi Tang (갈비탕): Kalbi soup, the least expensive way to eat Kalbi.
Kimchi (김치): Cabbage, radishes or other vegetables pickled with garlic, chili pepper, and ginger, then fermented in huge jars buried in the ground. No Korean meal is complete without it!
Kimchi jjigae (김치찌개): Kimchi stew Ku-jol-pan (“Nine treasures”) (구절판): Strips of egg and vegetables are served in a compartmented dish with thin crepes in which you wrap the other eight treasures.
Jjin Mandu (찐만두): The Korean equivalent of Chinese wonton, these are dumplings made of minced pork or beef and vegetables wrapped in thin pastry crescents, steamed and served with soy sauce.
Makkolli (막걸리): Rice wine, the drink traditional to farmers.
Maek-ju (맥주): Beer.
Moo (무우): The large white Japanese daikon radish used in summer kimchi.
Mul (물): Water.
Myon (면): Noodles, sometimes thin and white if made from flour. Other myon are made with
buckwheat, potatoes, or mung beans.
Nang Myon (냉면): Cold noodles that are 70% buckwheat and served in a dish of cold water to which you may add a dollop of chili paste. This is considered a perfect complement at the end of a bulgogi meal
Sake (사케): Called chonjongg in Korea, this is traditional Japanese rice wine served in tiny cups.
Sam Gyeop Sal (삼겹살): Thick slices of pork belly meat (similar to uncured bacon) grilled and often dipped into a spicy pepper paste.
Sam-kyetang (삼계탕): Ginseng chicken soup. A summer specialty, the chicken is boiled with a piece of the medicinal root and jujubes, and stuffed with glutinous rice.
Seolleongtang (설렁탕): Beef soup served with rice.
Shinselo (신선로): A casserole once served only to royalty. Fried eggs, fish, meat, and vegetables are cut into strips and simmered in broth in a distinctive charcoal brazier.
Soju (소주): Distilled beverage native to Korea and traditionally made from rice.
Songpyon (송편): Chusok half-moon shaped rice cakes.
Ganjan (Soy Sauce) (간장): Ganjan is made by fermenting the liquid of boiled soybeans and is one of the most popular condiments in a Korean kitchen.
Sushi (스시): Slices of raw fish dabbed with wasabi and curled over a clump of sticky rice. This is of
Japanese origin, and differs from Gimbap/kimbap in that the rice is seasoned with rice vinegar rather than sesame oil.
Uja Cha (유자차): Citron tea, usually served in winter.
Yakchu (약주): A respectable word for liquor.
Plain or cooked with other grains, rice (bap) is the main dish at most Korean meals, accompanied by a variety of side dishes including bean paste soup, roasted beef and fish, as well as steamed and seasoned vegetables. Soy sauce, soybean paste, red pepper paste, ginger root, sesame oil, and sesame seeds are other seasonings essential to Korean cuisine. Food is usually eaten with a pair of chopsticks and a large spoon. The traditional Korean homemaker believes that much of her family’s happiness depends on her culinary expertise. She often begins her day by preparing a substantial breakfast of hearty soup, meat or fish, steamed rice, and kimchi. A light lunch follows which is similar to the breakfast fare. A generous evening meal is favored, and can include up to 15 or 20 dishes for special occasions. Holiday celebrations are an important part of family life in Korea. All celebrations, no matter how large, center on the home. Women can spend hours preparing the traditional dishes; sometimes a family’s reputation depends on the amount and quality of the food. At an elegant Korean dinner, the first course might be Ku-jol-p’an (nine compartments dish). It is somewhat similar to a French hors d’oeuvre tray. The cooked meat and vegetables are arranged on a large platter with a mound of pancakes in the center. Today’s homemakers in Korea, like many others in advanced nations, usually have little time to prepare these traditional foods and are well acquainted with frozen fare, microwave lunches, and other high tech cooking conveniences. Fast food restaurants, takeout/delivery (speedily brought on the back of a motor scooter with a heated box strapped to the back), and food stalls for the passerby are very popular for the busy Korean. Native food is offered in small restaurants, in the large hotels, and in gourmet sections of the large department stores, such as Lotte or Shinsegae. Korean supermarkets usually have sample stations scattered throughout, where they will encourage everyone to try their wares. The following is an alphabetical list of traditional foods and beverages:
(Resourses: Seoul Survivor 2017~2018 from 8th Army in Korea)
#askajumma #Wonderful #K-Foods
Our service, Foreigners Asked Questions ("FAQ") can answer any questions simply by chatting. You can just chat us through KaKaoTalk or Facebook Messenger. Have a great trip in Korea.
www.faqfriend.com
www.facebook.com/kimchingoo
Bibimbap (비빔밥): (mixed rice) This Chonju specialty is a bowl of vegetables, rice, and chili paste, topped with a soft-fried egg.
Bulgogi (불고기): Thin strips of beef, marinated in sesame oil, soy sauce, sugar, and garlic, then grilled at your table.
Bin-de-ddok (빈대떡): Vegetables, pork and spices cooked in batter (pancake).
Bokkumbap (볶음밥): Korean fried rice.
Boricha (barley water) (보리차): In lieu of tea, cups of this tepid drink are sometimes brought to the table as soon as you are seated in a Korean restaurant.
Bul Kalbi (불갈비): Roasted short ribs that are marinated similar to Bulgogi.
Cha (차): Tea.
Chaksol Cha (Solluk Cha) (작설차): Varieties of Nock-cha, Korean green tea.
Chapchae or Japchae (잡채): Clear noodles, generally mixed with vegetables and soy-based dressing. May be served hot or cold.
Changae (Sesame) (참깨): Kae is Korean sesame. The leaves are added to soup, the seeds to vegetables and meat marinades, and the oil for flavoring in cooking.
Cider (사이다): A local bottled soft drink, similar to 7-Up. Chilsung Cider is a popular brand, served in a green glass bottle.
Daeji Galbi (0돼지갈비): Pork short ribs marinated and cooked over hot charcoal.
Dakgalbi (닭갈비): Broiled spicy chicken and vegetables.
Ddok (떡): Rice cake.
Ddokguk (떡국): Rice cake soup traditionally served on the Lunar New Year.
Dooboo (두부): Bean curd (Japanese: tofu; Chinese: dofu by the Chinese); it is the compressed white liquid squeezed from cooked soybeans.
Dolsot bibimbap (돌솥비빔밥): Steamed rice, mixed vegetables, and egg (and sometimes beef) with chili paste in a hot stone pot.
Ghim or Kim (김): Paper-thin sheets of salted laver seaweed.
Ghimbap (or Kimbap) (김밥): This popular food consists of sticky rice rolled with assorted vegetables, egg, and meats into a sheet of seaweed, and sliced into bite-sized pieces. It’s known as Korean Fast Food or the Korean MRE. It differs from Japanese sushi in that the rice is seasoned with sesame oil rather than rice vinegar.
Goon Mandu (군만두): Fried dumplings. A perfect hors d’oeuvre when served with soy sauce. Yaki Mandu is the Japanese term.
In Sam (인삼): Ginseng. A root long prized for its medicinal properties, it is also used in cooking. 백삼 Paeksam is white ginseng; 홍삼 Hongsam is red ginseng.
In Sam Cha (인삼차): Ginseng tea.
Kalbi or Galbi (갈비): Pork or beef short ribs. Kalbi Jhip: A Kalbi restaurant.
Kalbi Tang (갈비탕): Kalbi soup, the least expensive way to eat Kalbi.
Kimchi (김치): Cabbage, radishes or other vegetables pickled with garlic, chili pepper, and ginger, then fermented in huge jars buried in the ground. No Korean meal is complete without it!
Kimchi jjigae (김치찌개): Kimchi stew Ku-jol-pan (“Nine treasures”) (구절판): Strips of egg and vegetables are served in a compartmented dish with thin crepes in which you wrap the other eight treasures.
Jjin Mandu (찐만두): The Korean equivalent of Chinese wonton, these are dumplings made of minced pork or beef and vegetables wrapped in thin pastry crescents, steamed and served with soy sauce.
Makkolli (막걸리): Rice wine, the drink traditional to farmers.
Maek-ju (맥주): Beer.
Moo (무우): The large white Japanese daikon radish used in summer kimchi.
Mul (물): Water.
Myon (면): Noodles, sometimes thin and white if made from flour. Other myon are made with
buckwheat, potatoes, or mung beans.
Nang Myon (냉면): Cold noodles that are 70% buckwheat and served in a dish of cold water to which you may add a dollop of chili paste. This is considered a perfect complement at the end of a bulgogi meal
Sake (사케): Called chonjongg in Korea, this is traditional Japanese rice wine served in tiny cups.
Sam Gyeop Sal (삼겹살): Thick slices of pork belly meat (similar to uncured bacon) grilled and often dipped into a spicy pepper paste.
Sam-kyetang (삼계탕): Ginseng chicken soup. A summer specialty, the chicken is boiled with a piece of the medicinal root and jujubes, and stuffed with glutinous rice.
Seolleongtang (설렁탕): Beef soup served with rice.
Shinselo (신선로): A casserole once served only to royalty. Fried eggs, fish, meat, and vegetables are cut into strips and simmered in broth in a distinctive charcoal brazier.
Soju (소주): Distilled beverage native to Korea and traditionally made from rice.
Songpyon (송편): Chusok half-moon shaped rice cakes.
Ganjan (Soy Sauce) (간장): Ganjan is made by fermenting the liquid of boiled soybeans and is one of the most popular condiments in a Korean kitchen.
Sushi (스시): Slices of raw fish dabbed with wasabi and curled over a clump of sticky rice. This is of
Japanese origin, and differs from Gimbap/kimbap in that the rice is seasoned with rice vinegar rather than sesame oil.
Uja Cha (유자차): Citron tea, usually served in winter.
Yakchu (약주): A respectable word for liquor.
Plain or cooked with other grains, rice (bap) is the main dish at most Korean meals, accompanied by a variety of side dishes including bean paste soup, roasted beef and fish, as well as steamed and seasoned vegetables. Soy sauce, soybean paste, red pepper paste, ginger root, sesame oil, and sesame seeds are other seasonings essential to Korean cuisine. Food is usually eaten with a pair of chopsticks and a large spoon. The traditional Korean homemaker believes that much of her family’s happiness depends on her culinary expertise. She often begins her day by preparing a substantial breakfast of hearty soup, meat or fish, steamed rice, and kimchi. A light lunch follows which is similar to the breakfast fare. A generous evening meal is favored, and can include up to 15 or 20 dishes for special occasions. Holiday celebrations are an important part of family life in Korea. All celebrations, no matter how large, center on the home. Women can spend hours preparing the traditional dishes; sometimes a family’s reputation depends on the amount and quality of the food. At an elegant Korean dinner, the first course might be Ku-jol-p’an (nine compartments dish). It is somewhat similar to a French hors d’oeuvre tray. The cooked meat and vegetables are arranged on a large platter with a mound of pancakes in the center. Today’s homemakers in Korea, like many others in advanced nations, usually have little time to prepare these traditional foods and are well acquainted with frozen fare, microwave lunches, and other high tech cooking conveniences. Fast food restaurants, takeout/delivery (speedily brought on the back of a motor scooter with a heated box strapped to the back), and food stalls for the passerby are very popular for the busy Korean. Native food is offered in small restaurants, in the large hotels, and in gourmet sections of the large department stores, such as Lotte or Shinsegae. Korean supermarkets usually have sample stations scattered throughout, where they will encourage everyone to try their wares. The following is an alphabetical list of traditional foods and beverages:
(Resourses: Seoul Survivor 2017~2018 from 8th Army in Korea)
#askajumma #Wonderful #K-Foods
Our service, Foreigners Asked Questions ("FAQ") can answer any questions simply by chatting. You can just chat us through KaKaoTalk or Facebook Messenger. Have a great trip in Korea.
www.faqfriend.com
www.facebook.com/kimchingoo
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