Korean food  

                        Glossary of Korean Foods and Terms

                   Mini-Glossary to Some Basic Korean Dishes and Terms

 

         An-ju : Appetizers or drinking snacks or nibbles a tapas-like array of dishes or

                      bowls of nibbles spread out on the tabletop to dip into usually savoury,

                      pungent and strong-flavoured foods that help promote a healthy thirst,

                      to be quenched with copious amounts of soju, makkolli, or beer.

        Chon-gol : Korean one-pot stew, usually a combination of meat, fish, beancurd,

                          and or vegetables, often cooked at the table over a burner. Similar

                          to Japanese sukiyaki.

         G-ui : Barbequed or grilled food, often cooked at the table over a burner or charcoal.

                    Pulgogi or bulgogi, Korean style marinated barbequed beef, is the most

                    famous and most delicious such dish.

         Guk or Tang : Boiled soup or stew.

         Jon : Batter-fried vegetables, meat, or fish. Pajon green onion pancake

                   is the best known of many varieties.

         Kal-bi : Short ribs, either barbequed or braised in soy sauce.

         Kim-chi : Virtually the national dish of pickled vegetables, usually first salted,

                          then seasoned. There are countless varieties, though the most

                          common consists of salted Korean cabbage, layered with garlic,

                          ginger, chilli pepper, and salted or fermented fish, shrimps, or

                          oysters. Some say kimchi is an acquired taste: we say it is one well

                          worth acquiring.

         Ko-chu-jang : Hot chilli and bean curd paste which is one of the staples of the

                                Korean kitchen.

         Ku-jol-pan : Nine-sectioned lacquerware dish filled with mixtures of meat, seasoned

                              vegetables, fish, and pancakes: another example of elegant refined

                              palace food.

         Mae-un-tang : Korean "bouillabaisse" an outstandingly delicious hot and spicy

                                  fish soup that contains great chunks of any variety of fresh fish,

                                  stewed with chillies and kochujang.

         Man-du : Korean dumplings, filled with ground pork, kimchi, spring onions, and

                          bean curd, usually poached in a richly flavoured beef broth.

         Na-mul : The generic term for seasoned vegetables, sometimes served raw,

                         stir-fried, lightly steamed, or boiled. Namuls are served at every

                         Korean meal, and are made with any number of vegetables,

                         as well as with wild roots, sprouts, stems, and leaves.

         Naeng-myon : Cold buckwheat noodles.

         Pab : Rice, the everyday staple of Korea.

         Pi-bim-bap : One of the classics of the Korean kitchen, a one-dish meal consisting

                              of a mixture of rice and  any assortment of cooked cultivated and wild

                              vegetables, perhsps some meat, a fried egg, and topped with a

                              generous dollop of kochujang.

         Pin-dae-ttok : This mung bean pancake is another favourite street food or drinking

                                 nibble, cooked  and served piping hot off the griddle and usually

                                 filled with ground meat, bean sprouts, chillies and fresh coriander.

         Saeng-son-hoe : Raw fish.

         Pok-kum :Stir-fried or braised dish: nakchibokkum, stir-fried baby octopus is

                          a popular drinking food.

         Shin-sol-lo : Splendid medley of meat, fish, vegetables, gingko nuts prepared in

                              a special Shinsollo pot kept warm with charcoal in its chimney.

                              A dish formerly eaten only by royalty.

         Twoen-jang-tchi-gae : A mouthful of a name for a pungent and unforgettable

                                              soy bean paste soup that is virtually the soul of Korean

                                              cuisine deeply flavoured and scented, this simple soup

                                               is an everyday staple, as essential as rice and kimchi.

         Tubu Tofu or beancurd.

        Yuk-hoe : Korea steak tartare raw ground or finely chopped beef marinaded

                         with soy sauce, garlic, ginger,  and sesame seed and served on bed

                         of shredded Korean pear.

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