Mini-Glossary to Some Basic Korean Dishes and
- An-ju :
Appetizers or drinking snacks or nibbles a tapas-like array of dishes
of nibbles spread out on the tabletop to dip into usually savoury,
and strong-flavoured foods that help promote a healthy
be quenched with copious amounts of soju, makkolli, or beer.
Chon-gol : Korean
one-pot stew, usually a combination of meat, fish,
or vegetables, often cooked at the table over a burner. Similar
Barbequed or grilled food, often cooked at the table over a burner or
or bulgogi, Korean style marinated barbequed beef, is the
and most delicious such dish.
Guk or Tang
: Boiled soup or stew.
Batter-fried vegetables, meat, or fish. Pajon green onion
the best known of many varieties.
Short ribs, either barbequed or braised in soy sauce.
Virtually the national dish of pickled vegetables, usually first
seasoned. There are countless varieties, though the most
consists of salted Korean cabbage, layered with garlic,
chilli pepper, and salted or fermented fish, shrimps, or
Some say kimchi is an acquired
taste: we say it is one well
: Hot chilli and bean curd paste which is one of the staples of
Nine-sectioned lacquerware dish filled with mixtures of meat,
fish, and pancakes: another example of elegant refined
: Korean "bouillabaisse" an outstandingly delicious hot and
soup that contains great chunks of any variety of fresh
with chillies and kochujang.
Korean dumplings, filled with ground pork, kimchi, spring onions,
curd, usually poached in a richly flavoured beef broth.
Na-mul : The
generic term for seasoned vegetables, sometimes served raw,
lightly steamed, or boiled. Namuls are served at every
meal, and are made with any number of vegetables,
well as with wild roots, sprouts, stems, and leaves.
Cold buckwheat noodles.
Pab : Rice,
the everyday staple of Korea.
One of the classics of the Korean kitchen, a one-dish meal
a mixture of rice and any assortment of cooked cultivated and
perhsps some meat, a fried egg, and topped with a
dollop of kochujang.
: This mung bean pancake is another favourite street food or
cooked and served piping hot off the griddle and
with ground meat, bean sprouts, chillies and fresh coriander.
: Raw fish.
:Stir-fried or braised dish: nakchibokkum, stir-fried baby octopus
popular drinking food.
: Splendid medley of meat, fish, vegetables, gingko nuts prepared
special Shinsollo pot kept warm with charcoal in its chimney.
dish formerly eaten only by royalty.
: A mouthful of a name for a pungent and unforgettable
bean paste soup that is virtually the soul of Korean
deeply flavoured and scented, this simple soup
an everyday staple, as essential as rice and kimchi.
Tubu Tofu or
Yuk-hoe : Korea
steak tartare raw ground or finely chopped beef marinaded
soy sauce, garlic, ginger, and sesame seed and served on
shredded Korean pear.
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