Download - Korean Food Guide 800 (English)
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■ Korean Food Guide 800 – English / Spanish
Korean Food Guide 800 provides easy-to-understand information on 800 traditional and popular Korean foods,
including homemade meals, side dishes, and soups, in English and Spanish! It also provides basic recipes and
helpful information about popular Korean foods. Learn for yourself why Korean cuisine is the latest trend
among people who value food that is flavorful as well as healthy and nutritious.
√ Overview of ‘Korean Food Guide 800’
- Information on 800 Korean foods, categorized by ingredients and cooking methods!
- English as well as Spanish texts for foreign users!
- Search function to quickly find desired information!
- For the pronunciation of Korean names, click the Audio button!
- Find a dish that catches your eye? You can easily scrap and share text/image on Twitter and Facebook!
- Enjoy the beauty of Korean cuisine through vivid images! (Additional images available with updates and
links)
* The Korea Foundation
“Connecting People, Bridging the World” ■ Apple App Store
https://itunes.apple.com/us/app/korean-food-guide-800/id896936657?mt=8 ■ Google Play
https://play.google.com/store/apps/details?id=com.kf.KoreaFoodGuide
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Preface
With international travellers today being eager to grab an opportunity to sample local cuisine, Korea
offers a rich variety of culinary delights. Yet finding reliable information on Korean food is no easy
task for foreigners. It is a rare Korean individual who is capable of describing various Korean dishes
in a manner intelligible to foreign visitors. Restaurants serving Korean food are seldom equipped with
menus printed in English or other foreign languages. And even when foreign language menus are
available, restaurants tend to use different expressions for the same dish, thus creating urnnecessary
confusion.
This guide, consisting of over 800 terms for traditional and modern Korean foods in English and
French, has been compiled primarily to help Koreans who would like to dine on Korean food at
restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful
that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more stand-
ardized and appealing manner.
There is another purpose to this guide: to help foreigners understand Korea's food culture and feel
more confident about ordering food in Korean restaurants. Each dish is presented with a brief de-
scription of its cultural background and how it is prepared, so that its flavors can be fully appreciated
and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain
more detailed information about any particular dish.
This book has been three years in the making. Since the Korea Foundation actively engages in a wide
variety of international exchange projects to promote Korea's image abroad, we have long recognized
the need for a book about Korean food such as this. The task of translating Korea's unique cuisine
into English and French has been difficult and challenging. As such, linguistic factors and cultural
issues as well, not to mention informational science, have been taken into account. This has required
consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude
to all those who have contributed their expertise, time, and patience to this effort. With the continuing
interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making
it even more informative.
The Korea Foundation
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일러두기
1. 총 807개의 음식명을 한국어의 가나다순으로 수록하였으며, 각 음식별로 국문 표제어/로마자표기/영문
명칭/불문 명칭/영문해설 순으로 배열하였습니다.
2. 자주 사용하지 않는 음식 용어나 지방색이 드러나는 음식명은 가급적 수록하지 않았으나 필요한 경우,
상용하는 음식명이나 표준 음식명 중심으로 찾기 참조 표시를 넣었습니다. 또한, 유사한 음식명이나 참고로
비교할 만한 음식명인 경우 상호 참조 표시를 넣었습니다.
표준어 찾기 표시: 옥수수밥 ⇒ 강냉이밥 32
상호 참조 표시: 동태 ⇔ 명태 315, 북어 397, 황태구이 801
3. 재료와 조리법에 따라 국문 음식 표현은 약간씩 다르나 영문으로는 같은 표현으로 사용하여도 의미 전달에
무리가 없는 경우, 영문 음식명은 동일하게 표기하되 각각의 영문 음식명에 아라비아 숫자를 붙여 이를
구별하였습니다.
▷ 산적 (sanjeok): Beef and Vegetable Brochette (1)
▷ 잡산적 (japsanjeok): Beef and Vegetable Brochette (2)
▷ 화양적 (hwayangjeok): Beef and Vegetable Brochette (3)
4. 우리의 토속 음식으로 적절한 영어 명칭이 없는 경우 (더덕,두릅 등)나 이미 잘 알려진 음식 (김치,비빔밥 등)은
로마자로만 표기하였습니다.
5. 이용자의 편의를 위해 음식명의 각 의미어 (keyword)에 따라, 가나다순과 영문 알파벳순으로 색인하고 표제어
번호를 달았습니다. 단, 국문 음식명 앞부분의 의미어는 본문 표제어 순과 동일하여 반복을 피하기 위해 특별히
키워드화하지 않고 다음 의미어부터 색인하였습니다. 영문은 음식명에 의미가 있는 각 단어별로 기능한한 모두
색인되도록 하였습니다.
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6. 이 책에 사용된 로마자 표기는 2000년 7월 고시한 <국어의 로마자 표기법>을 따랐습니다. 음식 이름은 전체를
붙여 쓰는 것을 원칙으로 하였으며, 다만 로마자 표기에서는 읽기 편의를 위하여 자립성이 있는 단어 사이에
붙임표 (-)를 넣었습니다. 따라서 이 책에서 사용한 붙임표의 용법은 <국어의 로마자 표기법>에 규정된 것과는
쓰임이 다릅니다. 표기 세칙은 아래와 같습니다.
1) 자립성 있는 '명사+명사'로 구성된 경우는 그 사이에 붙임표를 넣습니다. 붙임표 앞뒤에서 일어나는 음운
변화는 반영하지 않습니다.
▷ 가자미구이 gajami-gui
▷ 두릅나물 dureup-namul
2) 자립성 있는 명사들이 결합한 경우라도 1음절어들끼리 결합한 경우에는 붙임표를 넣지 않습니다.
▷ 게장 gejang
▷ 국밥 gukbap
3) 활용형과 결합한 경우에는 붙임표를 넣습니다.
▷ 갖은양념 gaieun-yangnyeom
▷ 섞어찌개 seokkeo-jjigae
▷ 씬만두 jjin -mandu
4) '김치'는 gimchi로 쓰는 것이 원칙이나, 관용적인 쓰임을 인정하여 kimchi로 적습니다.
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5) 지명이 들어간 음식명을 로마자로 표기할 경우에는 지명의 첫 글자를 대문자로 표기합니다.
▷ 전주비빔밥 Jeonju-bibimbap
▷ 함흥냉면 Hamheung naengmyeon
6) '떡, 찜, 선, 전, 편, 회, 밥, 포, 차, 장, 적, 젓, 죽, 초, 북, 쌈, 채, 술' 등 조리 방식을 나타내는 1음절어는 자립성이
있더라도 앞 말에 붙여 적습니다.
▷ 고추전 gochujeon
▷ 광어회 gwangeohoe
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How to use the Korean Food Guide
1. The 807 names of Korean foods / dishes in this Guide are listed in the order of the Korean alphabet.
2. Each entry consists of the name of the food in Korean, Romanized Korean, English and French.
The descriptions of the entries are in English.
3. To help readers better understand Korean foods, some entries provide the cultural and historical
background of the food.
4. For some raw ingredients that are of Korean origin (e.g. Deodeok, Dureup, etc.) and for already
well-established Korean dishes (e.g. Kimchi, Bibimbap, etc.), only Romanized Korean names are
given, without English translations.
5. The standard Korean names for food have been used. In certain entries, names in various Korean
dialects are also included. In these cases, the name in dialect is cited first and followed with a single-
sided arrow (⇒), indicating that the reader should look for this food under the name after the arrow.
e.g.) oksusubap ⇒ gangnaengibap 32, Rice with Corn. For cross-referencing purposes, a double-
sided arrow (⇔) is used, indicating that the reader should look under the following terms for similar
or related dishes. e.g.) dongtae, Frozen Pollack ⇔ myeongtae 315, bugeo 397, hwangtae-gui 801
6. In the cases of some Korean dishes that are very similar to each other and still have different names,
the same English name was used for each of the similar dishes. They can be distinguished from one
another by the numbers in parenthesis.
e.g.)
▷ sanjeok: Beef and Vegetable Brochette (1)
▷ japsanjeok: Beef and Vegetable Brochette (2)
▷ hwayangjeok: Beef and Vegetable Brochette (3)
7. To help users, two indexes are provided: an English name and keyword index, and a Korean key-
word index. Materials, cooking methods, ingredients, food categories, etc. can be directly accessed
through keywords.
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e.g.) Seasoned and Simmered Chicken (dakjjim)
Seasoned and Simmered Chicken 184
Spicy Grilled Chicken 174
Stir-fried Chicken 181
Seasoned and Simmered Chicken 184
Seasoned Ark Shells 122
Seasoned Bushy Seaweed 735
Seasoned and Simmered Chicken 184
Simmered Abalone 615
Simmered Beef Shank 418
8. Herein, the romanization of Korean words is based on the Korean Romanization System adopted
by the Ministry of Culture and Tourism on July 7, 2000.
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Korean Food and Its Delicate Tastes
How do we start talking about Korean food? With compliments, of course! While in English one
might say good food is tasty, delicious, or perhaps unique, Korean language has its own set of com-
pliments. When eating a hot or spicy soup, most Koreans will say siwonhada, which literally trans-
lates as "cool" or "refreshing" and is also used to describe the feeling after visiting a sauna or spa.
The highest compliment you can give a Korean cook is to say the food has a gamchilmat. This de-
scribes food that wraps around the palate, enveloping the whole mouth with flavor. There is no equiv-
alent term in English, and here we begin to see the delicate subtleties of Korean food.
What is Korean Food?
Korean foods offer a wide array of tastes that are distinct from the cuisine of its close neighbors.
While Chinese food can be characterized by a strong and colorful taste, and Japanese flavors tend to
be clean and light, Korean foods are based on natural tastes, both strong and light, fresh and spicy. To
understand Korean food is to enjoy it more, so it is worthwhile to look at some of the traits of Korean
cuisine.
An art of spices
One of the main ingredients in Korean cooking is various seasonings or spices, including garlic, green
onions, red chili pepper powder, soy sauce, sesame oil, black pepper, vinegar, ginger and sesame
seeds. The actual ingredients, method of mixing, and proportions differ from region to region and
from cook to cook, but all over the country these are the building blocks for creating the diverse tastes
of Korean dishes. In many Korean dishes, the spices used are more important than the main ingredi-
ent, whether it be fish, meat or vegetable. For any kind of muchim (seasoned or spiced dishes), jjim
(steamed or braised dishes), bokkeum (stir-fries) and jjigae (stews), the mix of spices is what defines
the dish. Garlic and chili peppers are the most popular spices used by Korean cooks and Koreans
generally enjoy foods that bring out the strong flavor of garlic and the spicy hot taste of chili peppers.
A classic example of spicy Korean food which heavily uses these ingredients is the definitive Korean
dish, kimchi.
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A feast of vegetables
Koreans love vegetables. Kimchi is served at every meal, and vegetables are incorporated into all
dishes. Almost all the oils, spices and sauces used in Korean cuisine are also made from vegetables.
As this book shows, vegetable dishes are by far the most common variety, and vegetables are also
added to most of the meat or fish dishes.
Korean cuisine employs an impressive range of cooking methods for vegetables. They are eaten fresh,
dried, parboiled, steamed, sauteed, stir-fried, pan fried, deep-fried, simmered, braised, and pickled.
The most popular way to enjoy vegetables in Korea is to prepare them as a namul by blanching them
and then sauteeing them with seasonings and spices. To keep vegetables from spoiling during Korea's
long winter, Koreans have long dried them and pickled them as kimchi.
The wisdom of fermentation
The heart of Korean cuisine is pickled or fermented foods: kimchi, the national dish, soy sauce and
soybean paste (doenjang), which add flavor to many Korean dishes, and the pickled fish sauces that
often accompany a bowl of rice. These pickled and fermented foods are the basic elements of Korean
cuisine and are what give it its unique tastes and aromas. Fermentation adds a rich flavor to foods.
Fermented foods also boost the body's enzymes and promote good digestion. Scientists have recently
discovered that kimchi may help fight cancer. Some people may take a little while to get used to these
unique tastes, but they are the key to authentic Korean food. And once you appreciate them, you'll
never want to put your chopsticks down.
Korean food is healthy
Koreans often say that food is like medicine and that the body and the earth are one. In other words,
good food offers more than just flavor, and the ingredients that come from the earth are best for one's
health. Koreans often use ingredients that are known to be beneficial to health, such as ginseng, wild
plants from the mountains, teas, and medicinal herbs. When asking about a certain dish, you are likely
to hear about the health benefits of the ingredients. And if you have an upset stomach or a cold, the
first remedy a Korean person will recommend comes out of the kitchen. Korean cooks also firmly
believe that each ingredient should be used and enjoyed in season to guarantee full flavor and a
healthy meal. By eating delicious Korean food, you can also become healthier!
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Soups: here, there and everywhere
Koreans insist on having soup at every meal: breakfast, lunch, and dinner. The flavors of the soup
complement the other dishes at the table so that a variety of flavors fuse together with a clean after-
taste. Soup is often served in a big bowl in the middle of the table, so everyone can eat together by
dipping their spoons in the soup. Koreans believe that the perfect meal matches a solid food with a
liquid food, so rice is always served with soup at a meal, and rice cake is always served with a drink
like persimmon punch for dessert. This is the fundamental harmony of yin and yang.
Serving at the right temperature
Koreans serve rice, soups and stews that are cooked just before being served. In many cases, grilled
dishes and hot pots are cooked on the table itself. This is because the right temperature is key to
delivering the right taste, and these dishes need to be served extremely hot. On the other hand, some
dishes are meant to be ice-cold, such as naengmyeon (chilled buckwheat noodle soup), kongguksu
(noodles in chilled white bean soup), and dongchimi (radish kimchi in water). While it may seem
strange, Koreans tend to like very hot soups in the summer and chilled noodle soups and half-frozen
water kimchi in the winter. It is quite common to see people sitting outside and perspiring over their
steaming hot soup in the humid summer and dipping their spoons into icy soup while they sit on their
heated floors at home in the winter. This is the philosophy of fighting heat with heat and cold with
cold. As you can see, Korean food comes with the full range of flavors, cooking methods, and tem-
peratures too.
The Philosophy of Korean Cuisine
Koreans talk about their mouths watering over delicious food. This is something everyone can under-
stand. Korean food is not just tasty, however, it is rooted in a certain philosophy. Understanding this
philosophy will clarify Korean culinary practices, enriching the experience of eating Korean food.
There are three basic concepts in the cooking of mouthwatering Korean foods.
The 'fingertip taste'
Korean food is an art of spicing. For most Koreans, the best seasoning is 'Tender Loving Care,' which
comes from mixing spices by hand. When someone makes food with their own hands, a special taste
is added. This is called the fingertip taste. Therefore, the taste of a dish is often already decided even
before taking the first bite, based purely on whose hands and fingers created the dish.
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In Korean cookbooks, you'll often encounter somewhat vague measurements for seasonings or spices,
such as appropriate amounts or a little. This clearly demonstrates the Korean attitude that it is an
individual's experience and instinct that decides the taste of food, not a mindless following of instruc-
tions. The cook's instinct is the decisive element.
The philosophy of mixing and sharing
In both cooking and eating, Korean culinary culture is all about harmony. This is expressed in the
philosophy of mixing and sharing that you can see in both the preparation and enjoyment of the meal.
Definitive Korean dishes like kimchi, bulgogi, japchae, and bibimbap all consist of ingredients and
seasonings that are mixed together just before eating to create a harmony of tastes. The secret to good
cooking lies in this successful balance of flavors. Bibimbap is a good example of this approach, mix-
ing together many vegetables with rice and red chili pepper paste or soy sauce in a big bowl to create
a symphony of tastes in every bite.
Another instance of mixing in Korean food culture is the mixing of foods in the mouth. Unlike West-
ern meals, which are divided into courses, Korean meals are served with all the dishes put on the table
at once. Rice is eaten simultaneously with soup and various side dishes, so that one mouthful can
contain five or six different foods!
Finally, Koreans believe that sharing food with others is a way to experience love and togetherness.
The only thing served individually at a Korean table is the bowl of rice. Everything else is shared,
from the numerous side dishes to the big bowl of stew in the middle of the table. Sharing the dining
experience with others is also an important facet of Korean food culture. When Koreans want to get
to know someone, the first thing they say is, "Let's have lunch or dinner!"
Living in harmony with nature
Lee O-young, a renowned Korean literary critic, has noted that the act of going out to the fields in the
spring to gather herbs and plants for namul dishes is actually a ritual of creating harmony with nature
and establishing empathy with universal life forces. Thus, the seemingly simple act of preparing food
is an important cultural characteristic. Koreans enjoy vegetables and believe that fruits and vegetables
are at their best when they are in season. This rule also applies to foods that are meant to be preserved
over a long period. For example, there are many variations of kimchi, all depending on the ingredients
that are in season. The climate in Korea varies with distinct seasons, and Koreans enjoy special tra-
ditional meals to celebrate each season. Five grain rice and a variety of vegetable namul dishes are
traditionally served on the first full moon of the lunar calendar. Red bean porridge celebrates the
winter solstice. Even in today's fast-paced world of technology, this respect and appreciation for nat-
ural cycles can still be found in the Korean philosophy of food.
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How to Enjoy Korean Tastes and Styles to Their Fullest
With the background provided above, you are now ready to enjoy Korean food, with its unique tastes
and styles. Here are some tips for our international friends in Korea and beyond, who are in search of
the ultimate Korean taste.
1. For those in Korea, look for local, home-style Korean food, preferably dishes native to the region
you happen to be visiting. This will guarantee the freshest ingredients and flavors.
Seoul: Ox Bone Soup, Grilled Sliced Beef, Royal Hot Pot, Soy Sauce Kimchi, Abalone in Soy Sauce
Gyeonggi-do: Wrapped Kimchi, Pan-fried Sweet Rice Cake Coated with Honey, Millet Pancake
Gangwon-do: Potato Cake, Buckwheat Noodles with Vegetables, Spicy Grilled Chicken
Chungcheong-do: Candied Ginseng, Pickled Oyster, Grilled Deodeok Set Menu, Gugija Tea,
Cheonggukjang Stew, Pumpkin and Mixed Grain Porridge
Jeolla-do: Marina ted Crab, Jeonju-style Bibimbap, Steamed Skate, Loach Soup, Spicy Sliced Beef
Stew
Gyeongsang-do: Minari Bundles with Meat, Cooked Mideodeok, Small Clam Soup
Jeju-do: Raw Damselfish in Chilled Broth, Grilled Tilefish
Pyeongan-do: Boiled Meat Platter, Pyeongyang-style Chilled Buckwheat Noodle Soup, Pureed Soy-
bean Stew
Hwanghae-do: Pan-fried Green Onion and Fiddlehead, Rice Cooked with Kimchi
Hamgyeong-do: Spicy Fermented Sole, Hamheungstyle Spicy Chilled Noodles
2. Wherever you are in the world, look for small, simple Korean restaurants. These are the closest
you will come to a Korean mother's kitchen, and will give you the authentic fingertip taste of home
cooking.
3. Once you find yourself in a Korean restaurant, don't be afraid to mix and share. When eating Korean
food, do as Koreans do. Try mixing everything together in your bowl of bibimbap, dip your spoon
into the bowl of stew in the middle of the table, and share side dishes with everyone at the table.
Through this culinary adventure you will enjoy the full blend of flavors, but you'll be also able to
fully experience the community of every Korean meal. Bonding, Korean style!
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4. Get healthy! Korean food brings together great taste and good health. Korean cuisine is naturally
low in fat and high in fiber. Many special dishes incorporate herbal and medicinal ingredients like
ginseng that are beneficial to your health.
5. Koreans use spoons and chopsticks for eating meals. The spoon is used for rice, soup, stews and
any other juice or liquid in the dishes, while chopsticks are used for all sorts of side dishes and most
solid foods. Chopsticks are used in many Asian countries but the shapes and materials differ from
one country to another. The Chinese mostly use long chopsticks made of bamboo while the Japanese
use shorter and thinner wooden chopsticks. Koreans, on the other hand, use metal or silver chopsticks
of medium length. Also, Koreans use spoons much more than the Japanese or Chinese, who only use
spoons for eating soups.
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Preparation and Cooking Methods
The names of most Korean dishes are based on the cooking methods used, such as bap (cooked rice),
guk or tang (soup), jjigae (stew), jeongol (hot pot), gui (grilled), jeon (pan-fried), bokkeum (stir-fried),
jorim(braised and glazed), jjim(steamed or braised), muchim (seasoned or spiced), namul (seasoned
vegetables), po (dried food), jeotgal(pickled seafood), kimchi, tteok (rice cake), etc. These terms are
found at the end of the dish name, like a suffix. If you look up a specific ingredient, such as sea bream,
you will find several dishes: grilled sea bream, braised sea bream, stuffed and steamed sea bream,
raw sea bream, sea bream and rice porridge.
Once you become familiar with these basic cooking methods, it will become much easier for you to
understand what the dish is simply by reading its name.
|Cooked Rice (bap)|
Rice is the foundation of a Korean meal. In Korean, the expression eating rice means to have a meal.
Bap refers to cooked rice; there is a separate word for uncooked rice. Koreans enjoy several varieties
of cooked rice, such as barley, beans, red beans, millet and other grains.
|Soups (guk or tang)|
Soups incorporate a wide variety of ingredients, such as vegetables, fish, seafood and meats. Soup
served with rice is the basis of the Korean meal. The soup and rice are usually separate, but some
thick meat soups are served with the rice in them. In Korean, soups are called guk or tang. The names
of Korean soups vary according to the main ingredients used (meat, vegetable, fish, etc.) and the
seasoning for the broth (soy sauce, red chili pepper paste, soybean paste, etc.).
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Soups can be categorized into three main groups: clear broth soups seasoned with salt or soy sauce;
thick soups with a soybean paste (doenjang) or red chili pepper paste base; and soups made with beef
or pork stock. There are also a number of seasonal soups. Mugwort soup, naengi (shepherd's purse)
soup, and soybean paste (doenjang) soup are enjoyed in the spring, while cold soups such as cucum-
ber soup, seaweed soup and sesame soup are served as the summer. Autumn is the season for taro
soup, pine mushroom soup and Chinese cabbage soup, and in the winter Koreans enjoy various soups
made from milky meat or bone broths, such as sliced rice pasta soup, dumpling soup, and thick beef
soup.
|Stews (jjigae)|
Korean stews resemble thick soups with meat, vegetables, or seafood and are seasoned with soy
sauce, soybean paste (doenjang), red chili pepper paste, or pickled shrimp sauce. A bowl of stew or
soup, accompanied by a bowl of rice, is the basis for every Korean meal. Unlike soups, a wide variety
of ingredients are usually added to a stew. While a few have only one major ingredient, such as fish
or dubu (soybean curd / tofu) stews, most include fish, meat, vegetables and dubu in a variety of
combinations. The most common stews are kimchi stew, soybean paste (doenjang) stew and spicy
soft dubu stew.
|Hot Pot (jeongol)|
Hot pots are usually cooked and served at the table. The ingredients, such as beef, pork, and tripe, are
cut into small pieces and arranged with a variety of vegetables in a wide, shallow pot and covered
with broth. Traditionally, these dishes were cooked on a stove set next to the table. When prepared in
the kitchen and served after being cooked, they were referred to as "bokkeum," and when partially
cooked with a little broth in advance, they were called "jochi or jjigae." There is a wide variety of hot
pots, including clam hot pot, spicy beef tripel hot pot, pine mushroom hot pot, baby octopus hot pot,
stuffed dubu hot pot, dumpling hot pot and meat hot pot.
|Grill (gut)|
Many fish, seafood, poultry, pork and beef dishes are grilled. There are two main methods: 1. mari-
nating the meat in a mixture of soy sauce or red chili pepper paste, sesame oil, green onions and garlic
and then grilling; 2. grilling the meat with just some salt. The names of grill dishes are based on the
main ingredient. Some popular grilled dishes include marinated and grilled beef short ribs, grilled
deodeok, grilled spareribs, and grilled croaker.
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|Pan-fried Delicacies (jeon)|
These dishes include thinly sliced meats, fish, and vegetables that are coated in flour, dipped in egg
and pan-fried, or mixed in batter and fried like pancakes. They are served on diverse occasions, from
ordinary meals to special feasts or celebrations, and also as side dishes to accompany drinks. Some
common pan-fried dishes include pan-fried potato, pan-fried king prawns, panfried beef liver, pan-
fried fish fillets, pan-fried oyster, pan-fried summer squash, pan-fried stuffed green chili peppers,
green onion pancake, kimchi pancake, and others.
|Stir-fries (bokkeum)|
Stir-fries are dishes with seasoned, chopped ingredients cooked quickly in hot oil. The wide variety
of seasonings used include sesame oil, green onion, soy sauce, garlic, black pepper, sesame seeds,
salt, ginger, liquor, and pickled fish sauce. Traditionally, these dishes were cooked in the kitchen then
served on the table in a dish with a lid to keep them warm. The most common stir-fry dishes include
stir-fried pork, stir-fried mushroom, and stir-fried baby octopus.
|Braised and Glazed Dishes (jorim)|
Many ingredients such as fish, seafood, meats, dubu (soybean curd / tofu) and vegetables are seasoned
and braised in broth or simmered with a sweetened soy sauce until glazed. Common braised dishes
include beef chunks braised in soy sauce, braised green chili peppers, braised hairtail, and braised
mackerel.
|Steamed or Braised Dishes (jjim)|
jjim dishes consist of seasoned meat, fish or vegetables braised in a broth or sauce until the ingredients
are fully cooked and the liquid is reduced. A variety of ingredients are used, such as beef ribs, oxtail,
brisket, chicken, sea bream, carp, yellow corvina, sea cucumber, abalone, clams, crabs, bamboo
shoots, eggplant, and summer squash. Meat dishes are cooked in the pot, then simmered in water or
broth. The meat is then braised over low heat in a mixture of soy sauce, sesame oil, sugar, pepper,
and green onions until the liquid is reduced and the flavor is fully absorbed by the meat.
Most braised meat dishes are cooked on the bone to bring out a richer flavor from the marrow. Fish
is coated in a flour and egg batter, then pan-fried lightly before placed in the broth. This keeps the
flesh on the bone while it is cooking. The dish is then seasoned with soy sauce and garnished. The
18
names of steamed or braised dishes are based on main ingredient. Some popular braised dishes in-
clude braised short ribs, simmered dried pollack, stuffed eggplant with beef, steamed stuffed king
prawns, steamed stuffed clams, and steamed blue crab meat.
|Seasoned or Spiced Dishes (muchim)|
These dishes consist of vegetable, root, and occasionally seafood ingredients tossed in a spicy dress-
ing and served as a side dish. These dishes are the same as namul dishes and the two terms are often
used interchangeably.
|Seasoned Vegetables (namul)|
Namul include all edible herbs, leaves, roots and vegetables, but also refers to side dishes consisting
of roots and greens that have been blanched and seasoned. The cooking method and seasonings vary
according to the ingredients. Summer squash, cucumbers and bellflower root (doraji) are salted in
advance and then stir-fried with seasonings. Mung bean sprouts, spinach, crown daisy, chili pepper
leaves, wild sesame leaves and other green leaves are blanched and then fried or seasoned by hand.
Soybean sprouts are blanched in salt water and seasoned. White radishes are julienned and seasoned
first, then cooked in boiling water. The main seasonings used are soy sauce, garlic, sesame seeds,
sesame oil and green onions, but some namul dishes are also flavored with red chili pepper powder,
black pepper, red chili pepper paste and pickled shrimp sauce. Popular namul dishes include bell-
flower root namul, soybean sprout namul, and naengi namul.
|Dried Food (po)|
A popular snack, po are thin strips or sheets of dried meat or fish, similar to jerky. The dried beef is
called yukpo and the dried fish is called eopo.
|Pickled Seafood (jeotgal)|
Jeotgal is a sauce made of various kinds of fish or seafood, such as clams, or shrimp, that have been
pickled in salt for a long period. This sauce can be served as a side dish or used as a seasoning for
kimchi and other dishes.
19
|Kimchi|
This dish is unique to Korean cuisine and is Korea's most representative dish. It is made with white
Chinese cabbage, white radish, and cucumbers that are salted and preserved in a spicy seasoning of
red chili pepper powder, garlic, ginger, green onions and pickled fish sauce. An indispensable part of
any Korean meal, kimchi not only preserves vegetables over the winter but also is a vital part of a
healthy Korean diet, thanks to the enzymes and beneficial bacteria created in the fermentation pro-
cess. It is an excellent source of vitamins and minerals, keeps the digestive system healthy, and stim-
ulates the appetite.
Kimchi comes in two main categories: common kimchi and the annual winter kimchi, called gimjang
kimchi. The common types of kimchi are easily prepared and do not have to be preserved for an
extensive period of time. These types are prepared in spring, summer and autumn, and include radish
water kimchi, a spring Chinese cabbage kimchi made in the spring; stuffed cucumber kimchi and
young summer radish kimchi, made in the summer; and diced radish kimchi and whole radish kimchi
in the autumn. Winter kimchi is made in larger quantities and are kept for longer periods as a source
of vegetables during the winter. These kimchis include whole Chinese cabbage kimchi, wrapped kim-
chi, and radish kimchi in water. The Japanese also have their own version of kimchi called gimuchi.
This dish is modeled after the Korean kimchi but it has a lighter flavor and fewer seasonings.
|Rice Cake (tteok)|
The main ingredient of tteok (traditional rice cake) is flour, which is cooked through various methods
such as steaming, patterning or pan-frying. Traditional rice cakes have been enjoyed as a dessert or
for special occasions since the agricultural era. Layered rice cake, sweet rice cake, half-moon rice
cake, sweet rice balls, sweet rice with nuts and jujubes, pan-fried sweet rice cake coated with honey
and pan-fried sweet rice cake coated with flower petals are usually served as desserts while white rice
cake (cylindrical rice pasta) are served as a main dish.
Rice cake vary widely according to the preparation method, kind of flour and ingredients. The flour
can be made from rice, sweet rice, millet, or potatoes. Classified by the kind of the ingredients mixed
in, there are mugwort rice cake, acorn cake, potato cake, pumpkin rice cake, and sweet rice cake with
beans. In addition, rice cake can be differentiated by their powder coating; there are red bean rice
cake, barnyard red bean rice cake and mung bean rice cake. Finally, according to the cooking method,
there are sweet rice cake, patterned rice cake, half-moon puffed rice cake and sweet rice balls, includ-
ing sweet rice balls with mugwort and sweet rice balls with red beans.
20
21
1 가락국수 garak-guksu
Thick Noodles in Clear Broth / Soupe aux nouilles épaisses
Noodles in a clear broth, topped with vegetables such as mushrooms and green onions.
2 가래떡 garaetteok
Cylindrical Rice Pasta / Bâtonnets de pâte de riz
Cylindrical rice pasta sliced diagonally into ovals. Cooked in a beef broth to make a traditional soup
for New Year's Day.
3 가오리찜 gaorijjim
Steamed Stingray / Raie assaisonnée à la vapeur
Marinated stingray steamed and served with thinly sliced mushrooms, vegetables, and julienned egg
garnish.
4 가자미 gajami
Sole / Limande
22
5 가자미구이 gajami-gui
Grilled Sole / Grilled Sole
Sole seasoned with salt then grilled, often topped with a spicy soy sauce.
6 가자미식해 gajami-sikhae
Spicy Fermented Sole / Limande fermentée aux épices, aux navets et au millet
A spicy dish of sole mixed with cooked millet and white radish, and seasoned with red chili pepper
powder and garlic. Famous in the Hamgyeong-do region of North Korea.
7 가자미조림 gajami-jorim
Braised Sole / Limande mijotée a la sauce de soja
Sole seasoned with soy sauce, sugar, green onions, garlic and red chili pepper powder, then slowly
simmered over low heat to reduce the liquid.
8 가지 gaji
Eggplant / Aubergine
23
9 가지나물 gaji-namul
Eggplant Namul / Aubergines assaisonnées à la coréenne
Eggplant steamed then marinated in soy sauce, green onions, garlic, red chili pepper powder, sesame
oil and vinegar.
10 가지선 gajiseon
Stuffed Eggplant / Aubergines farcies mijotées au bouillon
Eggplants cut lengthwise, filled with seasonings, and simmered in broth.
11 가지전 gajijeon
Pan-fried Eggplant / Aubergines panées
Eggplant slices coated with flour, dipped in egg, and pan-fried.
12 가지찜 gajijjim
Stuffed Eggplant with Beef / Aubergines farcies au bœuf
Eggplant cut lengthwise, filled with seasoned minced beef, and cooked in boiling water.
24
13 간볶음 gan-bokkeum
Sauteed Beef Liver / Foie de bœuf sauté à l'ail et au gingembre
Beef or calf liver sauteed with vegetables such as green onions, garlic, ginger and carrots, then sea-
soned with soy sauce, sugar and pepper.
14 간장 ganjang
Soy Sauce / Sauce de soja (condiment de base de la cuisine coréenne)
15 간장게장 ganjang-gejang
⇔ 게장 gejang 41, 양념게장 yangnyeom-gejang 529
Soy Sauce Marinated Crab / Crabe mariné a la sauce de soja, a l'ail et au gingembre
A marinated crab dish. The crab is marinated for three days in soy sauce, then the soy sauce is poured
out, boiled, and poured back over the crab. It is left to sit for another three days before serving.
25
16 간전 ganjeon
Pan-fried Beef Liver / Foie de bœuf pané
Thinly sliced beef liver seasoned with salt and pepper, then coated in flour, dipped in egg, and pan-
fried.
17 간회 ganhoe
Chopped Raw Beef Liver / Emincé de foie de bœuf cru assaisonné
Fresh raw beef liver and tripe chopped thinly and seasoned with sesame oil, black pepper, salt and a
pinch of ground pine nuts over the top.
18 갈비구이 galbi-gui
⇔ 숯불갈비 sutbul-galbi 490
Marinated and Grilled Beef Short Ribs / Côtes de bœuf marinées et grillées
Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and
sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs
which are not marinated are called saenggalbi. Galbi-gui is also known as bulgalbi. This is one of
the most popular dishes in Korea.
26
19 갈비찜 galbi-jjim
Braised Short Ribs / Côtes de bœuf braisées aux légumes
Beef short ribs cut into chunks, seasoned with soy sauce, garlic, sugar and other spices, then simmered
over a long period with pieces of Korean radish, carrots, chestnuts, jujubes, and ginkgo nuts. The dish
is topped with julienned egg garnish and ground pine nuts.
20 갈비탕 / 갈빗국 galbi-tang / galbi-guk
Short Rib Soup / Soupe au plat de côtes
A soup made of beef ribs simmered for a few hours with Korean radish and garlic.
21 갈치구이 galchi-gui
Grilled Hairtail / Sabre grillé
Hairtail (a long, flat silver fish) cut into 10 centimeter lengths and grilled with salt.
27
22 갈치조림 galchi-jorim
Braised Cutlassfish / Sabre mijoté à la sauce de soja
Hairtail (a long, fiat silver fish) cut into l0 centimeter lengths and braised with white radish or other
vegetables in soy sauce until reduced.
23 감 gam
Persimmon / Kaki
24 감자 gamja
Potato / Pomme de terre
25 감자떡 gamjatteok
Potato Cake / Gâteau de pommes de terre
Small cakes made of potato starch mixed with a little salt and sugar.
26 감자볶음 gamja-bokkeum
Sauteed Potato / Pommes de terre sautées
Julienned potatoes sauteed in oil and served as a side dish.
27 감자송편 gamja-songpyeon
Half-moon Potato Cake / Gâteaux de pommes de terre en demi-lune
Cakes made of potato starch with a sweet filling, folded into a half-moon shape and steamed.
28
28 감자전 gamja-jeon
Potato Pancakes / Pommes de terre panées
Thin slices of potato dipped in a flour batter and pan-fried.
29 감자조림 gamja-jorim
Soy Sauce Braised Potatoes / Pommes de terre mijotées a la sauce de soja
Cubed potatoes braised with fish or dried anchovies, soy sauce and oil. Served as a side dish.
30 감잣국 gamjatguk
Potato Soup / Soupe aux pommes de terre
Soup made of potato and green onions in a beef broth.
31 갓김치 gat-kimchi
Mustard Leaf Kimchi / Kimchi de moutardelle
A kimchi made of gat, a kind of mustard leaf. The stems and leaves are seasoned with pickled anchovy
sauce. The strong flavor of the mustard leaf and the anchovy is what makes this kimchi popular.
29
32 강냉이밥 gangnaengibap
Rice with Corn / Riz au maïs
Rice cooked with mixed grains, corn, and kidney beans; served as an alternative to white rice.
33 강냉이범벅 gangnaengi-beombeok
Corn and Grain Porridge / Bouillie de riz gluant au maïs
Porridge made of mashed corn with cooked red beans or other types of beans, thickened with gluti-
nous rice flour.
34 강정 gangjeong
Sweet Rice Puffs / Gâteau de riz croustillant au miel
Traditional treats made of sweet rice flour and liquor. They are cut into various shapes, dried in the
shade, deep-fried in oil, and coated in honey and other sweet seasonings such as black bean, sesame
seed, cinnamon, pine nut, and black sesame. They are usually hollow inside, and slightly sweet.
Deep-fried Sweet Rice Puffs (gangjeong)
These traditional cookies are made from a dough of glutinous rice flour, liquor and water. The dough
is formed into decorative shapes then dried and deepfried. The fried cookies are then dipped in sweet
syrup and rolled in white or black sesame seeds. Another version is to mix beans, pine nuts and
sesame seeds together in a heavy syrup then cut them into squares. The most common kinds of cook-
ies are pine nut cookies, sesame seed cookies and bean cookies.
30
35 갖은양념 gajeun-yangnyeom
Basic Seasonings / Condiments de base (sauce de soja, poireau, ail, piment, huile de sésame,
graines de sésame)
The main basic seasonings used to flavor most Korean dishes: soy sauce, green onions, garlic, black
pepper, red chili pepper powder, sesame oil, and sesame seeds.
36 개피떡 gaepitteok
Half-moon Puffed Rice Cake / Gâteaux de riz en demi-lune fourrés à la pâte de haricot rouge
Rice cake made with white rice flour, filled with red bean and folded into a half-moon shape. Also
called baramtteok (wind rice cake) because it is puffed inside.
37 건어포 geoneopo
Dried Fish Slices / Poisson salé et séché
Whole fish cleaned, salted, and dried in the open air.
38 겉절이 geot-jeori
Fresh Kimchi / Salade de chou à la sauce de soja
The leaves of Chinese cabbage or other leafy vegetables dressed in soy sauce and spices and served
fresh as a side dish.
31
39 게 ge
⇔ 꽃게 kkotge 128
Crab / Crabe
Koreans enjoy eating many types of crab including blue crab, tanner crab, freshwater crab, hairy crab
and small crab. Crab is prepared in soups, casseroles or seasoned in soy sauce or red chili sauce.
40 게살전 gesaljeon
Crab Patties / Miettes de crabe panées
Patties made of cooked crab meat seasoned with soy sauce, coated with flour and egg, then pan-fried.
41 게장 gejang
⇔ 간장게장 ganjang-gejang 15, 양념게장 yangnyeom-gejang 529
Marinated Crab / Crabe mariné à la sauce de soja
Crabs are marinated in soy sauce for several days, then the soy sauce is removed, boiled, and poured
back over the crabs several times. This dish may also be seasoned with spices and red chili sauce.
32
42 겨자채 gyeojachae
Assorted Cold Plate with Mustard Sauce / Salade de légumes et de viande à la moutarde
Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce.
43 겨자초장 gyeoja-chojang
Mustard and Vinegar Sauce / Sauce à la moutarde et au vinaigre
Tangy sauce of mustard, vinegar and sugar. This generally accompanies cold dishes such as raw fish
or naengchae, a dish consisting of thinly sliced vegetables and meat or seafood.
44 결명자차 gyeolmyeongjacha
Gyeolmyeongja Tea / The des 'yeux brillants' (thé à base de graines d'une plante de la famille
'cassia nomame')
A tea made with the dried seeds of the sicklepod plant, which can be served hot or cold. This tea is
known for its clarifying effects on the liver and eyes.
33
45 경단 gyeongdan
Sweet Rice Balls / Boules de riz gluant enrobées de garniture sucrée
Rice cake made with glutinous rice flour, rolled into balls and cooked in boiling water. The cooked
rice balls are then rolled in ground soybeans or red beans.
Sweet Rice Balls (gyeongdan)
Traditional round rice cakes made of glutinous rice, millet and other grains. The grain is ground into
a flour, mixed with hot water to form a dough, then rolled into, small balls and cooked in boiling
water. The cooked cakes are drained and rolled in powdered coatings, such as millet flour, ground
beans, cinnamon, sesame seeds, ground pine nuts, crushed chestnut, herbs, ground red beans, and
tricolor powder (mushroom, jujubes, and chestnut mixed together and used as a coating). The millet-
coated rice balls are indispensable at party tables celebrating a baby's first 100 days or the first birth-
day; they symbolize protection against bad luck
계란 gyeran ⇒ 달걀 dalgyal 168
34
46 계란탕 gyerantang
Egg Soup / Bouillon aux œufs
Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth.
47 계피차 gyepicha
Cinnamon Tea / Théa la cannelle
Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually
garnished with minced jujubes (Korean dates).
48 고구마 goguma
Sweet Potato / Patate douce
49 고구마순나물 gogumasun-namul
Cooked Sweet Potato Stems / Tiges de patate douce sautées
Side dish made with the stems of the sweet potato. The stems are blanched and seasoned, then lightly
fried with oil.
50 고구마전 gogumajeon
Pan-fried Sweet Potato / Patates douces panées
Slices of sweet potato dipped in flour and egg, then pan-fried.
35
51 고구마튀김 goguma-twigim
Deep-fried Sweet Potato / Beignets de patates douces
Sweet potato cut into thin oval slices or strips and deep-fried.
52 고들빼기김치 godeulppaegi-kimchi
Godeulppaegi Kimchi / Kimchi de 'godeulppaegi'
A strongly flavored kimchi made with a wild flowering plant (godeulppaegi) which has been soaked
in water for up to ten days to remove its bitter taste.
53 고등어(소금)구이 godeungeo-gui / godeungeo-sogeumgui
Grilled Mackerel / Maquereau grillé
Mackerel sprinkled with salt and grilled.
36
54 고등어조림 godeungeo-jorim
Braised Mackerel / Maquereau mijoté à la sauce de soja
Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised
over low heat until reduced.
55 고명 gomyeong
Garnish / Garnitures variées
Popular Korean garnishes include thinly red chili pepper threads, julienned egg yolk and whites (the
yolks and whites are separated, beaten, and pan-fried like crepes), minced jujubes (Korean dates),
chestnuts, walnuts, ground pine nuts, cooked gingko nuts, sesame salt, minari (Korean parsley), car-
rots, green onions, and mushrooms.
56 고물 gomul
Powder Coating for Rice Cake / Garniture sucrée pour gâteau de riz
Rice cakes are cooked then rolled or coated in a powder to add flavor and color and to prevent them
37
from sticking together. The most popular are ground or whole red beans, beans of other colors,
steamed and crushed chestnuts, or pan-fried bean flour.
57 고사리 gosari
Fiddlehead(s) / Fougères séchées
Young fern shoots are picked, blanched, drained, and then dried in the open air. The dried fiddleheads
are used in soups or soaked in water and then panfried to make a side dish (fiddlehead namul).
58 고사리나물 gosari-namul
Fiddlehead Namul / Fougères sautées avec assaisonnement
Side dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned.
38
59 고추 gochu
Chili Pepper(s) / Piment
The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses
both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili
powder which can be stored for long periods and is one of the most common seasonings in Korean
cuisine. The leaves are also cooked to make a vegetable side dish. Young green peppers are eaten
fresh as a side dish.
60 고추볶음 gochu-bokkeum
Sauteed Green Chili Peppers / Piments verts sautés
Side dish made of young green chili peppers sliced lengthwise and stir-fried with other green vegeta-
bles such as bell pepper and celery.
39
61 고추장 gochu-jang
Red Chili Paste / Pâte de piment
One of the main components of Korean cuisine. This spicy red paste is made of red chili pepper
powder, fermented soybeans, white rice flour and salt. It can be used as a cooking ingredient or put
on the table as a separate dipping or mixing sauce.
62 고추장아찌 gochu-jangajji
Pickled Green Chili Peppers / Piments verts marinés
Young green chili peppers are pickled in salt and water for a week, then mixed with a salty, spicy
sauce.
63 고추전 gochujeon
Pan-fried Stuffed Green Chili Peppers / Piments verts farcis et panés
Green chili peppers cut lengthwise and stuffed with ground beef. The stuffed peppers are then coated
in flour, dipped in egg, and pan-fried.
64 고추조림 gochu-jorim
Braised Green Chili Peppers / Piments verts mijotés à la sauce de soja
Side dish made of young green chili peppers braised in soy sauce with beef, clams, dried squid, or
dried anchovies until reduced.
65 고추찜 gochujjim
Steamed Green Chili Peppers / Piments verts panés à la vapeur
Green chili peppers coated in flour, steamed, and seasoned with soy sauce and spices.
40
66 고춧가루 gochutgaru
Red Chili Pepper Powder / Poudre de piment
A powder made of ground Korean red chili pepper. This is a major ingredient used to spice many
dishes in Korean cuisine.
67 고춧잎나물 gochunnip-namul
Chili Pepper Leaf Namul / Feuilles de piment assaisonnées
Side dish made of chili pepper leaves that are blanched and seasoned.
골동반 goldongban
⇒ 비빔밥 bibimbap 412
68 골뱅이무침 golbaengi-muchim
Spicy Sea Snails Salad / Bulots assaisonnés aux légumes
Cooked freshwater snail tossed with chopped fresh vegetables and a spicy sauce.
69 곰국수 gom-guksu
Noodles in Thick Beef Soup / Soupe de bœuf aux nouilles
Noodles in a meat broth that has been simmered for a long time. Served in a large bowl.
41
70 곰탕 / 곰국 gomtang / gomguk
Beef Bone Soup / Soupe de bœuf
Soup made from a stock of beef bones simmered for eight to twelve hours. The broth has a milky
appearance and the meat is very tender. Gomtang is not seasoned during the cooking process and is
served with salt and chopped green onions on the side so it can be seasoned to taste at the table. This
soup is generally served with kkakdugi (a kimchi made of radishes).
71 곱창 gopchang
Beef Tripe / Tripes de bœuf
72 곱창구이 gopchang-gui
Grilled Beef Tripe / Grilled Pork Tripe / Tripes de bœuf grillées
Beef tripe seasoned with spices or salt and grilled.
73 곱창전골 gopchang-jeongol
Beef Tripe Hot Pot / Marmite de tripes de bœuf aux légumes
A spicy, flavorful hot pot of vegetables and seasoned beef tripe cooked in a beef broth.
42
74 곶감 gotgam
Dried Persimmon / Kaki séché
Persimmons that are peeled and fully dried in the open air. This very sweet, flavorful dried fruit is
eaten on its own as a dessert or a snack and is also used in rice cakes or dessert drinks like persimmon
punch.
75 과편 gwapyeon
Traditional Candied Fruit / Gâteau traditionnel aux fruits confits
Candied fruit that has been cooked in boiling water and strained, then left to harden in attractive
shapes.
Traditional Candied Fruit (gwapyeon)
A jellied dessert made from tart fruits such as small cherries or apricots. The fruit juice is boiled with
sugar, then some starch is added to make the juice into jelly. The mixture is poured out and cooled,
then later cut into small pieces.
76 광어회 gwangeo-hoe
Sliced Raw Flatfish / Flétan cru
Fresh halibut (preferably alive just before preparation) that is filleted, sliced thinly, and served raw.
77 구기자차 gugijacha
Gugija Tea / Thé au 'gugija'
Tea made from the dried fruit of the Chinese matrimony vine. Usually served as a medicinal tea.
43
78 구절판 gujeol-pan
Platter of Nine Delicacies / Assiette de neuf délices
One of the most popular appetizers in Korean cuisine, this dish is served in a special platter that is
divided into nine sections. The middle section holds small crepes made of flour and water, and in
each of the eight surrounding sections is a different finely chopped ingredient, such as vegetables,
beef, and abalone, resulting in a colorful and beautiful presentation. Once served, people place small
amounts of each type of ingredient onto a crepe, roll it up, then dip it in a mix of soy sauce and vinegar
before eating.
79 국 guk
Soup / Soupe
Soup, along with rice, is one of two essential elements of a Korean meal and is considered a main
dish. Soups are made of vegetables, seafood, or meat and are seasoned with either salt, soy sauce or
soybean paste (doenjang).
44
80 국밥 gukbap
Soup with Rice / Soupe de bœuf au riz
This main dish is a combination of the traditionally separate bowls of rice and soup with the steamed
rice served in the bowl of soup.
81 국수 guksu
Noodle(s) / Nouilles
Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a
broth or spicy sauce.
82 국수장국 guksu-jangguk
Noodles in Clear Broth / Soupe aux nouilles avec garniture de viande et de légumes
Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various top-
pings.
45
83 국수전골 guksu-jeongol
Noodle Hot Pot / Marmite de légumes, viande et nouilles
Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly
cooked.
84 국화주 gukhwaju
Chrysanthemum Rice Wine / Liqueur de chrysanthème
Rice wine flavored by adding dried chrysanthemum petals to the wine during maturation.
85 굴 gul
Oyster / Huître
86 (생)굴밥 gulbap / saenggulbap
Oyster Rice / Riz aux huîtres
Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or
chicken broth.
46
87 굴비 gulbi
Dried Yellow Croaker / Ombrine séchée
Yellow croaker, salted and dried.
88 굴전 guljeon
Pan-fried Oyster / Huîtres panées
Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon.
89 굴젓 guljeot
Spicy Pickled Oyster / Huîtres saumurées
Oysters pickled in salt with red chili pepper powder.
90 굴탕 / 굴국 gultang / gulguk
Oyster Soup / Soupe aux huîtres
Soup made with fresh oysters, white radish, dubu (soybean curd / tofu) and green onions. The soup
is seasoned with pickled shrimp sauce.
47
91 굴튀김 gul-twigim
Deep-fried Oyster / Beignets d'huîtres
Fresh oysters dipped in a flour batter and deep-fried.
궁중전골 gungjung-jeongol ⇒ 신선로 sinseollo 500
92 귤 gyul
Mandarin Orange / Clémentine
93 김 gim
Laver / Algues séchées
This seaweed has sheet-like fronds and grows along the western and southern coasts of Korea. It is
dried in sheets, then lightly oiled, salted, and roasted. Gim is usually eaten wrapped around a spoonful
of rice.
48
94 김구이 gim-gui
Toasted Laver / Feuilles d'algues grillées a l'huile de sésame
Dried laver sheets lightly coated with sesame oil, sprinkled with salt, then toasted on a hot pan or
over a low flame.
95 김무침 gim-muchim
Seasoned Laver / Feuilles d'algues séchées assaisonnées
Dried laver toasted, broken into small pieces, then seasoned.
96 김밥 gimbap
Gimbap / Rouleaux de riz farcis entourés de feuilles d'algues
To make this colorful roll, rice is spread on a dried laver sheet with beef, fried egg, pickled radish,
and various steamed vegetables, then rolled and cut into slices.
49
97 김부각 gim-bugak
Deep-fried / Laver Friture de feuilles d' a algues enrobées de farine de riz gluant
Dried laver coated in a batter of glutinous rice starch, dried, and deep-fried.
98 김치 kimchi
Kimchi / Kimchi (chou fermenté)
Kimchi is Korea's definitive dish. Basic kimchi is made by soaking Chinese cabbage and white radish
in salt water, then mixing it with red chili pepper powder, green onions, garlic, ginger and fish sauce.
The kimchi acquires its strong flavor during the fermentation process. There are hundreds of types of
kimchi, depending on the main vegetable ingredient, the type of fish sauce or other spices, and prep-
aration method.
99 김치냉면 kimchi-naengmyeon
Chilled Noodle Soup with Kimchi / Soupe froide aux nouilles de sarrasin et au kimchi
Buckwheat noodles served in a chilled broth, topped with kimchi.
100 김치누름적 kimchi-nureumjeok
Pan-fried Kimchi Brochette / Brochettes de kimchi au bœuf et aux poireaux
Brochettes of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour
and egg, and pan-fried.
101 김치만두 kimchi-mandu
Kimchi Dumplings / Raviolis au kimchi
Dumplings made with a filling that includes kimchi.
50
102 김치말이 kimchi-mari
Rice or Noodles in Chilled Kimchi Water / Riz ou nouilles au jus de kimchi
Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a
specialty of the Pyeongan-do region in North Korea.
103 김치밥 kimchibap
Rice Cooked with Kimchi / Riz au kimchi
Rice cooked with thin slices of kimchi and sometimes meat and soybean sprouts.
104 김치볶음 kimchi-bokkeum
Sauteed Kimchi / Kimchi sauté
Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kim-
chi.
105 김치볶음밥 kimchi-bokkeum-bap
Kimchi Fried Rice / Riz sauté au kimchi
Rice fried with chopped kimchi. Chopped beef and other ingredients can also be added.
51
106 김치전 kimchi-jeon
Kimchi Pancake / Crêpe au kimchi
Fried pancakes made with finely chopped kimchi in a flour and egg batter.
107 김치찌개 kimchi-jjigae
Kimchi Stew / Ragoût de kimchi au porc
A thick stew made from kimchi simmered with various kinds of meat.
108 김칫국 kimchitguk
Kimchi Soup / Soupe au kimchi
A soup of chopped kimchi that is not as thick as kimchi stew and usually has fewer ingredients.
109 깍두기 kkakdugi
Diced Radish Kimchi / Kimchi pimenté de navets coupés en dés
Kimchi made of diced white radish. The radish pieces are first salted and then mixed with the tradi-
tional kimchi sauce of red chili pepper powder, fish sauce, garlic, and green onions.
52
110 깨 kkae
⇔ 깻잎 kkaennip 116, 들깨 deulkkae 268, 참깨 chamkkae 692
Sesame (Seeds) (1) / Sésame
Sesame seeds include basic sesame seeds and perilla, or wild sesame seeds. ln both cases, the seeds
are fried before the oil is extracted, which is used to provide flavor in Korean cuisine.
111 깨(엿)강정 kkae-gangjeong / kkaeyeot-gangjeong
Sesame Toffee / Gâteau de sésame au sirop de malt
A toffee made of roasted sesame seeds mixed in a malt toffee. The toffee hardens slightly as it cools
and then it is cut into squares or rolled and sliced into flat round pieces.
112 깨국수 / 깻국국수 kkae-guksu / kkaetguk-guksu
Noodles in Sesame Soup / Soupe de sésame aux nouilles
Noodles in a sesame soup with beef meatballs, minari (Korean parsley), stirfried shiitake mushrooms,
and julienned cucumbers
113 깨소금 kkaesogeum
Sesame Salt / Graines de sésame grillées, moulues et salées
Sesame seeds roasted in a pan and ground with salt. One of the main seasonings in Korean cooking,
this gives food a slightly buttery flavor.
53
114 깨죽 kkaejuk
Sesame Porridge / Bouillie de riz aux graines de sésame
A porridge made of sesame seeds that are fried and ground, then mixed with rice flour and simmered
until thick.
115 깻국 kkaetguk
Sesame Soup / Potage de poulet aux graines de sésame grillées
Soup of roasted and ground sesame seeds cooked in a chicken broth.
116 깻잎 kkaennip
⇔ 깨 kkae 110
Wild Sesame Leave / Feuilles de sésame
54
117 깻잎나물 kkaennip-namul
Wild Sesame Leaf Namul / Feuilles de sésame assaisonnées
A side dish made of wild sesame leaves that are blanched and seasoned.
118 깻잎부각 kkaennip-bugak
Deep-fried Wild Sesame Leaves / Friture de feuilles de sésame à la farine de riz gluant
Wild sesame leaves coated on one side with a batter of glutinous rice starch and deep-fried. The leaves
are sometimes sprinkled with sugar.
119 깻잎장아찌 kkaennip-jangajji
Pickled Wild Sesame Leaves / Feuilles de sésame marinées à la sauce de soja
A pickled side dish made of wild sesame leaves marinated in soy sauce. Other versions include sesame
leaves pickled in soybean paste or fish sauce.
120 깻잎전 kkaennipjeon
Pan-fried Wild Sesame Leaves with Fillings / Feuilles de sésame farcies et panées
Wild sesame leaves folded in half with a filling of seasoned minced beef. The stuffed leaves are coated
in flour, dipped in egg, and pan-fried.
121 꼬리곰탕 kkori-gomtang
Oxtail Soup / Soupe de queue de bœuf
A soup made by simmering oxtail in water for three to four hours.
55
122 꼬막무침 kkomak-muchim
Seasoned Ark Shells / Coques à la sauce de soja
Cooked ark shells seasoned with soy sauce and served on the half-shell.
123 꼬치구이 kkochi-gui
Meat and Vegetable Brochette / Brochettes de bœuf aux légumes
Brochettes of meat and vegetables, seasoned and grilled.
124 꼴뚜기젓 kkolttugijeot
Pickled Small Octopus / Calmar mariné
A variety of small octopus that has been cleaned and pickled in salt.
56
125 꽁치 kkongchi
Mackerel Pike / Orphie
126 꽁치구이 kkongchi-gui
Grilled Mackerel Pike / Orphie grillée
Mackerel pike (similar to mackerel but smaller and thinner) salted or spread with soybean paste
(doenjang) and grilled.
127 꽁치조림 kkongchi-jorim
Braised Mackerel Pike / Orphie mijotée à la sauce de soja
Mackerel pike seasoned with green onions, garlic and a mixture of other ingredients (such as red chili
pepper paste or soy sauce) and simmered over low heat.
57
128 꽃게 kkotge
⇔ 게 ge 39
Blue Crab / Crabe
129 꽃게찜 kkotgejjim
Steamed Blue Crab Meat / Crabe à la vapeur
Crab meat mixed with seasonings in a fluffy egg batter, then placed back in the shell, steamed, and
garnished.
130 꽃게탕 kkotge-tang
Spicy Blue Crab Stew / Soupe au crabe
A soup of blue crab cooked with zucchini, green chili peppers and soybean paste (doenjang).
131 꾸미 kkumi
Meat Garnish / Morceaux de viande de bœuf pour soupe
Minced cooked meat used to garnish soups and stews.
132 꿩(고기) kkwong / kkwonggogi
Pheasant / Faisan
58
133 꿩(고기)구이 kkwong-gui / kkwonggogi-gui
Grilled Pheasant / Faisan grillé
Thinly sliced pheasant thigh meat seasoned with soy sauce, sesame seeds, black pepper, green onions,
ginger and garlic, and then grilled.
134 꿩김치 / 생치김치 kkwong-kimchi / saengchi-kimchi
Pheasant Kimchi / Kimchi à l'eau, au faisan et aux navets
A special kimchi of cooked pheasant meat mixed with whole white radish marinated in salt water.
Some versions use pickled cucumbers instead of white radish.
59
135 꿩만두 kkwong-mandu
Pheasant Dumplings / Raviolis au faisan
A dumpling stuffed with pheasant and vegetables, cooked in a clear broth, and served as a winter
delicacy.
136 꿩칼국수 kkwong-kalguksu
Home-style Noodles in Pheasant Soup / Soupe au faisan et aux nouilles maison
Home-style noodles made of flour, bean powder and egg, cooked in a pheasant broth.
137 나물 namul
Seasoned Vegetables / Légumes assaisonnés
Side dishes of vegetables or wild leafy greens. There are two main methods of preparation: stir-frying
the vegetables with spices, and blanching the vegetables and then seasoning them. The most common
seasonings are soy sauce, garlic, sesame seeds, sesame oil, and chopped green onions.
60
138 나박김치 nabak-kimchi
Water Kimchi / Kimchi aux morceaux de navet et de chou
A slightly pink kimchi made with Chinese cabbage, thinly sliced white radish, a large amount of
water, and minari (a leafy vegetable resembling parsley) to give this kimchi a distinctive a flavor.
139 낙지 nakji
Baby Octopus / Poulpe
140 낙지볶음 nakji-bokkeum
Stir-fried Octopus / Poulpe sauté et assaisonné
Baby octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions,
chili peppers and green onions.
61
141 낙지전골 nakji-jeongol
Baby Octopus Hot Pot / Marmite de poulpe assaisonné aux légumes
Seasoned baby octopus cooked in a hot pot with green onions, crown daisy, and other vegetables.
142 낙지회 nakjihoe
Raw Baby Octopus / Poulpe cru
Live or poached baby octopus served with a dipping sauce of red chili pepper paste with vinegar and
sugar.
143 내장탕 naejangtang
Beef Tripe and Intestine Soup / Soupe aux tripes de bœuf
Soup of beef, tripe and intestines cooked over a long period.
144 냉국 naengguk
Chilled Soup / Soupe froide
Chilled soups made with eggplant, cucumber, or seaweed. Served in the summer with rice.
62
145 냉국수 naengguksu
Chilled Noodle Soup / Nouilles dans le jus de kimchi aux feuilles de radis
A soup of noodles in chilled yeolmu-kimchi (a water kimchi made of radishes and their leaves) and
topped with julienned egg garnish and slices of beef.
146 냉면 naengmyeon
Chilled Buckwheat Noodle Soup / Nouilles de sarrasin au bouillon froid
Buckwheat noodles served in a chilled beef broth with slices of beef, radish kimchi, sliced Korean
pear, a boiled egg, and seasoned cucumber on top. Vinegar and mustard are added to according to
individual taste. This is a favorite summer dish.
147 냉이 naengi
Naengi / Capselle
Shepherd's purse, a white-flowered plant in the cabbage family, which grows in fields and is picked
and eaten in spring.
63
148 냉이나물(무침) naengi-namul / naengi-namul-muchim
Naengi Namul / Capselles à la sauce de soja
A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy
sauce.
149 냉잇국 naengitguk
Naengi Soup / Soupe aux capselles
A soup of naengi (shepherd's purse) in a soybean paste (doenjang) broth, usually with clams.
150 너비아니 neobiani
Marinated Grilled Beef Slices / Grillade d'émincé de bœuf mariné
Thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame
oil), and then grilled.
64
151 노각생채 nogak-saengchae
Seasoned Overripe Cucumbers / Concombre mûr saumuré et épicé
Overripe cucumbers that have turned yellowish are peeled and soaked in salt water. The salted cu-
cumbers are squeezed to eliminate excess water, then chopped and spiced with red chili pepper paste,
vinegar, green onions, garlic, black pepper, and sugar.
152 녹두 nokdu
Mung Bean / Lentilles vertes
Mung beans are ground to make mung bean jelly, mung bean and vegetable pancakes, rice cake coat-
ing, and mung bean porridge, similar to a Chinese congee. Mung bean sprouts are also eaten as a
vegetable side dish.
153 녹두묵 nokdumuk
Mung Bean Jelly / Gelée de lentilles vertes
A firm jelly made with mung bean starch. Also called cheongpomuk.
65
154 녹두빈대떡 nokdu-bindaetteok
Mung Bean Pancake / Galettes de lentilles vertes et de riz aux légumes
A fried pancake made of mung bean flour and a little glutinous rice flour cooked with pork, sliced
kimchi, green bean sprouts, green onions and garlic.
155 녹두죽 nokdujuk
Mung Bean Porridge / Bouillie de riz aux lentilles vertes
A porridge of mung beans and rice, similar to Chinese congee.
66
156 녹차 nokcha
Green Tea / Thé vert coréen
A tea made from tea leaves picked when tender and green, then dried carefully to preserve the green
color.
157 녹차밥 nokchabap
Green Tea Rice / Riz au thé vert
Rice cooked in green tea instead of plain water.
158 농어 nongeo
Sea Bass / Bar
Sea bass is finely sliced and eaten raw, grilled, braised, or cooked in soups.
67
159 누룽지 nurungji
Scorched Rice / Gratin de riz ('nurungji')
Crusty, browned rice made from the scorched part of steamed rice that is usually stuck to the bottom
of the rice pot. lt is eaten in hot water as a browned rice tea after a meal or fried as a crispy snack.
Also called nurunbap.
160 누름적 nureumjeok
Pan-fried Green Onion and Fiddlehead / Ciboulette et pousses de fougère panée
Thin green onions and fiddleheads cut into similar lengths, then mixed in a flour and egg batter and
pan-fried.
161 다슬깃국 daseulgitguk
Small Freshwater Snail Soup / Soupe aux petits clams
A soup made of soybean paste (doenjang) broth, red chili pepper paste, vegetables, and small fresh-
water snails. Also called olgaengitguk.
68
162 다시마 dasima
Kelp / Laminaires
Boiled and served cold with red chili pepper paste to make a vegetable for ssam, cooked to make a
soup broth, or deep-fried as a side dish or snack.
163 다시마쌈 dasimassam / naldasimassam
Kelp Wraps / Riz enveloppé dans une feuille de laminaire
Slices of fresh kelp used as a wrap for rice and other foods, dipped in pickled anchovy sauce before
eating.
164 다시마조림 dasima-jorim
Simmered Kelp / Laminaires séchées mijotées à la sauce de soja
Kelp and strips of dried pollack mixed in soy sauce and simmered.
69
165 다시마튀각 dasima-twigak
Deep-fried Dried Kelp / Friture de laminaires séchées
Deep-fried pieces of dried kelp.
166 다식 dasik
Tea Confectionery / Gaufres aux céréales
Traditional pressed sweets made with rice, bean, or pine pollen flour mixed with honey or sweet syrup
and set in a patterned wood mold (dasik-pan) to give each treat a decorative design.
Traditional Pressed Sweets (dasik)
Traditional pressed sweets are made of ingredients such as chestnuts, pine pollen, beans, sesame seeds
and white rice are fried, then coated with a decorative powder and dipped in honey. The mixture is
pressed into a patterned wood mold to give the treats attractive shapes and designs. Popular dasik
include chestnut sweets, and pine pollen sweets.
단술 dansul ⇔ 식혜 sikhye 499
70
167 단자 danja
Coated Sweet Rice Cake / Petits gâteaux de riz gluant enrobés
Rice ball cakes made from a mixture of glutinous rice flour, ground dried mushrooms, minced dried
jujubes (Korean dates), and chopped gingko nuts. The cakes are coated with minced dried mush-
rooms, jujubes, or chestnuts.
168 달걀 dalgyal
Egg(s) / Œuf
169 달걀부침 dalgyal-buchim
Pan-fried Eggs / Galettes aux œufs
Beaten eggs mixed with finely chopped carrots, green onions, and other ingredients and pan-fried.
This is a Korean style omelet.
71
170 달걀장조림 dalgyal-jangjorim
Braised Hard-boiled Eggs / Œufs durs mijotés dans la sauce de soja
Hard-boiled eggs, either whole or cut into three or four pieces, simmered in soy sauce.
171 달걀찜 dalgyaljjim
Steamed Eggs / Œufs battus à la vapeur
A side dish made of beaten eggs with a little water, steamed in a bowl. Pickled shrimp sauce, chopped
green onion, and other ingredients may be added.
72
172 달래 dallae
Wild Scallion / Ail sauvage
A long, thin spring herb with a flavor similar to green onions. lt is eaten mixed with various spices as
a side dish, in soybean paste (doenjang) stew, or as a seasoning for sauces.
173 달래무침 dallae-muchim
Wild Scallion Salad / Ail sauvage à la sauce de soja et au vinaigre
A salad of wild scallions and thinly sliced radishes dressed with soy sauce, vinegar and other spices.
174 닭갈비구이 dak-galbi-gui
Spicy Grilled Chicken / Morceaux de poulet grillés à la sauce piquante
Boneless chicken pieces mixed in a spicy chili sauce or soy sauce and grilled.
175 닭강정 dak-gangjeong
Glazed Fried Chicken / Morceaux de poulet frits et caramélisés
Deep-fried chicken pieces coated in a sweet, spicy glaze.
73
176 닭고기 dakgogi
Chicken / Poulet
177 닭곰탕 dak-gomtang
Chicken Soup / Soupe épicée au poulet
A soup of chicken simmered for a long period, then seasoned with salt, black pepper, garlic and green
onions.
178 닭(고기)구이 dak-gui / dakgogi-gui
Grilled Chicken / Poulet grillé aux épices
Chicken meat marinated in a spicy chili sauce or soy sauce and grilled.
179 닭똥집(볶음) dakttongjip / dakttongjip-bokkeum
Chicken Gizzards / Intestin de poulet (sauté)
Chicken gizzards that are cleaned and sliced, then lightly pan-fried in oil. Served with a dipping sauce
of salt, pepper, and sesame oil.
74
180 닭백숙 dak-baeksuk
Whole Chicken Soup / Coquelet farci au riz gluant, ginseng et ail cuit dans un bouillon
A whole young chicken stuffed with rice, jujubes (Korean dates), ginseng, and garlic and simmered
in broth until cooked.
181 닭볶음 dak-bokkeum
Stir-fried Chicken / Poulet sauté au piment vert
A stir-fry dish of chicken with chopped green chili peppers, green onions, and seasonings.
182 닭조림 dak-jorim
Braised Chicken / Morceaux de poulet mijotés à la sauce de soja
Chicken pieces simmered with vegetables such as potatoes, onions and whole chili peppers, and then
braised in a seasoned soy sauce.
183 닭죽 dakjuk
Chicken and Rice Porridge / Bouillie de riz au blanc de poulet
A porridge made of chicken and rice. Once fully cooked, the meat is taken off the bones and put back
in the broth. Rice is added and simmered until thick.
75
184 닭찜 dakjjim
Seasoned and Simmered Chicken / Poulet braisé à la sauce de soja et aux légumes
Pieces of chicken marinated in soy sauce and simmered over low heat with chestnuts, mushrooms,
onions, carrots and kelp. Also called jjimdak.
185 닭칼국수 dak-kalguksu
Home-style Noodle Soup with Chicken / Soupe de poulet aux nouilles maison
Home-style noodles in chicken broth garnished with seasoned, chopped chicken meat.
186 닭튀김 dak-twigim
Deep-fried Chicken / Beignets de poulet
Chicken pieces coated with flour or dipped in a flour batter and deep-fried.
담북장찌개 dambukjang-jjigae ⇒ 청국장찌개 cheonggukjang-jjigae 702
담채죽 damchaejuk ⇒ 홍합죽 honghapjuk 796
187 당귀차 danggwicha
Angelica Tea / Thé à l'angélique
A tea made from the root of the angelica plant.
188 대게찜 daegejjim
Steamed King Crab / Tourteau à la vapeur
Whole king crab cooked in a steamer.
189 대구 daegu
Cod / Cabillaud
190 대구섞박지 daegu-seokbakji
Kimchi with Cod / Kimchi au cabillaud émincé
Sliced cod fillet in a Chinese cabbage and white radish kimchi.
76
191 대구탕 daegu-tang
Codfish Soup / Ragoût pimenté de cabillaud
A thick, spicy soup made of cod, beef, and vegetables such as white radish, thin green onions, and
minari (Korean parsley) in a broth with some red chili pepper paste and soybean paste (doenjang).
Clear cod soup which is cooked without red chili pepper powder is called jiri.
192 대나무(통)밥 daenamubap / daenamutongbap
Rice Steamed in Bamboo / Riz cuit dans une canne de bambou
Rice steamed in a hollow length of bamboo. The rice grains are soaked in water in advance.
193 대추 daechu
Jujube(s) / Jujubes
Jujubes are also known as Korean dates. They can be eaten fresh and green off the tree but more often
are dried and used in desserts as a garnish, or steeped in traditional herb teas to counter the bitter taste
of the medicine.
77
194 대추단자 daechu-danja
Jujube Sweet Rice Balls / Perles de riz gluant aux jujubes et pignons en poudre
Small rice ball cakes made of glutinous rice flour and minced jujube (Korean dates), and coated with
ground pine nuts.
195 대추생강차 daechu-saenggangcha
Jujube and Ginger Tea / Thé aux jujubes et au gingembre
A tea made of simmering ginger and jujubes (Korean dates) and then adding honey. This tea is taken
as a cold remedy.
196 대추죽 daechujuk
Jujube and Rice Porridge / Bouillie de riz aux jujubes
A porridge made of rice and jujubes (Korean dates). The jujubes are cooked in water for a long time
and then mashed. Rice is added to the water with the mashed jujube and simmered until thick.
197 대추차 daechucha
Jujube Tea / Thé aux jujubes
A traditional tea made of jujubes (Korean dates), sweetened with honey and garnished with pine nuts.
78
198 대추초 daechucho
⇔ 칠보편포 chilbo-pyeonpo 711, 편포 pyeonpo 756
Chestnut-filled Jujube / Jujubes au sirop fourrées de marrons
Jujubes (Korean dates) stuffed with chestnuts, simmered sugar or honey water until glazed, and sprin-
kled with cinnamon and ground pine nuts.
199 대하 daeha
⇔ 새우 saeu 431
King Prawns / Gambas
200 대하구이 daeha-gui
Grilled King Prawns / Gambas grillées
King prawns grilled with salt.
201 대하전 daeha-jeon
Pan-fried King Prawn / Gambas panées
Peeled king prawns coated in flour, dipped in egg, and pan-fried.
202 대하찜 daeha-jjim
Steamed Stuffed King Prawns / Gambas braisées farcies au bœuf et aux légumes
King prawns stuffed with seasoned minced beef, steamed, and topped with mushrooms, julienned egg
garnish, and red chili pepper threads.
79
203 대합 daehap
⇔ 조개 jogae 655
Clam(l) / Clam
204 대합구이 daehap-gui
Grilled Clams / Clams grillés parfois farcis
Big clams grilled in the shell. The clams can also be chopped and mixed with minced beef, dubu
(soybean curd / tofu) and seasonings, put back in the shell and then grilled.
205 대합국 / 대합별탕 daehapguk / daehap-byeltang
Clam Soup(1) / Soupe aux clams
A clear soup with clams. Sometimes the clams are taken from their shells, mixed with beef and sea-
sonings, and put back in their shells before being cooked and put in the soup.
206 대합전골 daehap-jeongol
Clam Hot Pot / Ragoût de clams aux légumes et à la viande
A hot pot of clams, beef, and vegetables in broth.
207 대합죽 daehapjuk
Clam and Rice Porridge / Bouillie de riz aux clams
A porridge made of rice and clams.
80
208 대합찜 daehapjjim
Steamed Stuffed Clams / Clams farcis à la vapeur
Clam shells stuffed with chopped clams, minced beef, shiitake mushrooms, and egg, and then
steamed.
209 더덕 deodeok
Deodeok / 'Deodeok' (racine)
A perennial vine, the deodeok (bonnet bellflower) root has a distinctive smell. It is grilled or steamed
as a side dish and is also used as medicine.
210 더덕구이 deodeok-gui
Grilled Deodeok / Racines de 'deodeok' grillées
Deodeok root marinated in soy sauce and red chili pepper paste and then grilled.
81
211 더덕김치 deodeok-kimchi
Deodeok Kimchi / Kimchi aux racines de 'deodeok'
A kimchi made of deodeok root, white radish and Chinese cabbage.
212 더덕무침 deodeok-muchim
Spicy Deodeok / Racines de 'deodeok' à la pâte de piment
Deodeok root shredded into small pieces by hand and seasoned with a red chili pepper paste sauce.
213 더덕생채 deodeok-saengchae
Deodeok Salad / Salade pimentée aux racines de 'deodeok'
Deodeok root mixed with red chili pepper powder and other seasonings.
214 더덕장아찌 deodeok-jangajji
Deodeok Pickles / Racines de 'deodeok' à la pâte de piment
A side dish of deodeok roots pickled in red chili pepper paste.
82
215 도가니탕 dogani-tang
Ox Knee Soup / Soupe au jarret de bœuf
A soup made of beef and ox knee simmered for a long time. It is served with salt and chopped green
onions on the side so it can be seasoned to taste at the table.
216 도라지 doraji
Bellflower Roots / Racines de campanule
The roots of the Bellflower are either grilled or seasoned and served raw.
217 도라지나물 doraji-namul
Bellflower Root Namul / Racines de campanules cuites à l'ail
A side dish of bellflower roots cooked in water, drained, then sauteed with chopped green onions,
garlic, and sesame salt.
83
218 도라지생채 doraji-saengchae
Bellflower Root Salad / Salade pimentée aux racines de campanules
Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vine-
gar, salt, and sugar.
219 도라지정과 doraji-jeonggwa
Candied Bellflower Roots / Racines de campanules glacées
Whole bellflower roots (doraji) peeled and simmered in a mixture of water, honey, and sugar until
candied.
220 도미 domi
Sea Bream / Dorade
221 도미구이 domi-gui
Grilled Sea Bream / Dorade grillée
Sea bream seasoned with salt then grilled slowly over a low flame and basted frequently with sesame
oil.
222 도미조림 domi-jorim
Braised Sea Bream / Dorade mijotée à la sauce de soja
Sea bream seasoned in a spicy soy sauce and braised.
84
223 도미죽 domijuk
Sea Bream and Rice Porridge / Bouillie de riz à la dorade
A rice porridge with sea bream. The fish is cooked first and then deboned. The rice and fish meat is
put into the fish broth and simmered until thick.
224 도미찜 domijjim
Stuffed and Steamed Sea Bream / Dorade farcie aux légumes à la vapeur
Whole sea bream stuffed with clams, dubu (soybean curd / tofu), and vegetables and then steamed.
The steamed fish is garnished with colorful vegetables and sliced chestnuts.
225 도미회 domihoe
Raw Sea Bream / Dorade crue
Fresh sea bream thinly sliced and served raw.
226 도토리 dotori
Acorn / Gland
85
227 도토리냉면 dotori-naengmyeon
Chilled Acorn Noodle Soup / Nouilles de farine de gland froides
Noodles made of acorn starch served in a chilled broth and garnished with seasoned vegetables.
228 도토리떡 dotoritteok
Acorn Cake / Gâteaux de farine de gland
A steamed cake made of acorn starch, millet flour, and a coating of ground beans and red beans.
229 도토리묵 dotori-muk
Acorn Jelly Salad / Gelée de farine de glands
A firm jelly made of acorn starch, often served with a seasoned soy sauce.
230 돌나물 dollamul
Dollnamul / Orpin
Sedum, a fleshy-leafed perennial that is found in the mountains. The tender young plants are often
added to kimchi made in the spring or are made into a spring salad as a side dish.
86
231 돌솥밥 dolsotbap
Stone Pot Rice / Cassolette de riz aux marrons, champignons et jujubes
Rice cooked in a stone pot with chestnuts, mushrooms, and jujubes (Korean dates).
232 돌솥비빔밥 dolsot-bibimbap
Hot Stone Pot Bibimbap / Cassolette de riz aux légumes et à la viande hachée
Rice cooked in a hot stone pot and topped with vegetables, seasoned and cooked ground beef, a fried
egg and other ingredients. Before eating, red pepper paste or soy sauce and sesame oil are added to
taste and everything is stirred with the rice.
233 동동주 dongdongju
⇔ 막걸리 makgeolli 289
Thick Rice Beer / Alcool de riz ('dongdongju')
A beer made by fermenting rice with yeast. In Korean, the term dongdongju suggests something
floating, referring to the rice grains that are often floating on top.
87
234 동치미 dongchimi
Radish Water Kimchi / Kimchi de navet à l'eau
A kimchi made of whole white radishes, green onions, garlic, ginger and salt water. The radishes are
rolled in salt and put in a big jar with the other ingredients and salt water. After being cured, this
kimchi has plenty of flavorful water which is chilled and served throughout the winter.
235 동치미냉면 dongchimi-naengmyeon
Buckwheat Noodles in Radish Kimchi Water / Nouilles froides au jus de kimchi de navet
Buckwheat noodles served in chilled dongchimi water (a non-spicy kimchi made with white radish
and lots of water) topped with sliced kimchi, a boiled egg and some meat.
236 동태 dongtae
⇔ 명태 myeongtae 315, 북어 bugeo 397, 황태구이 hwangtae-gui 801
Frozen Pollack / Merlan
Frozen pollack does not have a strong smell and is therefore used in a lot of dishes.
88
237 동태매운탕 dongtae-maeuntang
Spicy Frozen Pollack Stew / Soupe pimentée de merlan
A spicy stew of pollack with white radish, dubu (soybean curd / tofu), chili peppers, and other spices.
238 동태섞박지 dongtae-seokbakji
Kimchi with Frozen Pollack / Kimchi au merlan séché
A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made
with dried pollack soaked in water.
239 동태찌개 dongtae-jjigae
Pollack Stew / Ragoût pimenté de merlan
A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white
radish, red chili pepper powder or red chili pepper paste, garlic and green onions are added and cooked
until thick.
89
240 돼지갈비강정 dwaeji-galbi-gangjeong
Glazed Spareribs / Travers de porc caramélisés
Pork ribs first coated in a flour batter and deep-fried, then glazed in a sweet and spicy soy sauce
mixture.
241 돼지갈비구이 dwaeji-galbi-gui
Grilled Spareribs / Travers de porc grillés
Pork spareribs marinated in a soy sauce or red chili pepper paste mixture and grilled.
242 돼지갈비찜 dwaeji-galbi-jjim
Braised Spareribs / Travers de porc braisés aux légumes
Pork spareribs seasoned and braised in a little broth with chili peppers, chestnuts, carrots and jujubes
(Korean dates).
90
243 돼지고기 dwaeji-gogi
⇔ 삼겹살구이 samgyeopsal-gui 424, 제육 jeyuk 654
Pork / Porc
The main pork cuts used in Korean cuisine are the shoulder, sirloin, sides, ribs, hocks, and the rump.
The different parts are prepared in different ways to take advantage of their distinct flavors and tex-
tures. Pig's head is boiled and pressed or made into a soup. Shoulder, sirloin, and rump cuts are grilled
or braised. Rib cuts are braised or pressed. Hocks are pressed or used in soup.
244 돼지고기구이 dwaeji-gogi-gui
Marinated Grilled Pork / Barbecue de porc
Thin slices of pork marinated in soy sauce and red chili pepper paste and grilled. Also called dwaeji-
bulgogi.
245 돼지고기김치볶음 dwaeji-gogi-kimchi-bokkeum
Pork and Kimchi Stir-fry / Porc sauté au kimchi
Chopped pork stir-fried with thinly sliced kimchi.
246 돼지고기볶음 dwaeji-gogi-bokkeum
Stir-fried Pork / Porc sauté aux légumes
A spicy stir-fry of pork with chopped vegetables. Also called jeyuk-bokkeum.
91
247 돼지고기편육 dwaeji-gogi-pyeonyuk
Pressed Pork / Tranches de porc bouilli et pressé
Big pieces of pork cooked in water with ginger, green onions and soybean paste (doenjang) and
pressed to give a smooth texture. Often served with pickled shrimp sauce.
248 돼지머리편육 dwaeji-meori-pyeonyuk
Pressed Pork Head / Tranches de tête de porc bouillie
Pork head meat cooked in water with ginger, onions, garlic and black pepper, then pressed into a
block and sliced. Usually served on special occasions.
돼지불고기 dwaeji-bulgogi ⇒ 돼지고기구이 dwaejigogi-gui 244
249 되비지찌개 doebiji-jjigae
Pureed Soybean Stew / Ragoût de porc et purée de graines de soja
A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy
sauce on the side.
250 된장 doenjang
Soybean Paste / Pâte de soja fermentée(condiment de base de la cuisine coréenne)
A fermented soybean paste that is the base for many common Korean dishes.
92
251 된장국 doenjang-guk
Soybean Paste Soup / Soupe à la pâte de soja fermentée
A soup made of soybean paste (doenjang) and vegetables.
252 된장찌개 doenjang-jjigae
Soybean Paste Stew / Ragoût à la pâte de soja fermentée
A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup
(doenjangguk) but much thicker.
두견주 dugyeonju ⇒ 진달래술 jindallaesul 682
두견화전 dugyeonhwajeon ⇒ 진달래화전 jindallaehwajeon 683
93
253 두루치기 duruchigi
Spicy Sliced Beef Stew / Sauté de bœuf, foie et tripes en julienne
A stew made of beef, liver and tripe thinly sliced, seasoned, and cooked in broth with vegetables. A
specialty of the southwestern regions of Korea.
254 두릅 dureup
Dureup / 'Dureup'
Shoots or young leaves of the fatsia (Japanese angelica) tree.
255 두릅나물 dureup-namul
Dureup Namul / Dureup' blanchi et assaisonné (légumes)
Blanched dureup shoots mixed with green onions, crushed garlic, soysauce, red chili pepper paste,
vinegar and sesame oil.
256 두릅(산)적 dureupjeok / dureup-sanjeok
Dureup and Beef Brochette / Brochettes de 'dureup' au bœuf
Blanched dureup shoots and beef slices mixed in a seasoned soy sauce and put on skewers. The bro-
chettes are coated in flour, dipped in egg, and pan-fried.
94
257 두릅전 dureupjeon
Pan-fried Dureup / 'Dureup' panés
Blanched dureup shoots coated in flour, dipped in egg, and pan-fried.
258 두릅회 dureuphoe
Parboiled Dureup / 'Dureup' blanchis servis avec une sauce au piment
Dureup shoots coated in potato starch and parboiled. Before serving, the cooked shoots are dipped in
vinegared red chili pepper paste.
259 두부 dubu
Soybean Curd / Tofu / Pâté de soja (tofu)
260 두부부침 / 두부전 dubu-buchim / dubujeon
Pan-fried Tofu / Tofu poêlé
Dubu (soybean curd / tofu) sliced into flat pieces and pan-fried.
95
261 두부선 dubuseon
Fancy Steamed Tofu / Tofu à la vapeur à la viande et aux champignons
Mashed dubu (soybean curd / tofu) mixed with seasoned meat and topped with shiitake and other
mushrooms, julienned egg garnish, red chili threads and sliced green onions. This thickened dubu is
steamed.
262 두부전골 dubu-jeongol
Tofu Hot Pot / Marmite de tofu farci aux légumes
Two slices of pan-fried dubu (soybean curd / tofu) stuffed with seasoned minced beef and tied with
minari (Korean parsley) stems or green onions and cooked in a hot pot with vegetables, meatballs,
marinated beef, and broth.
263 두부젓국찌개 dubujeotguk-jjigae
Tofu Stew with Pickled Shrimp / Ragoût de tofu aux crevettes saumurées
A stew made of simmered dubu (soybean curd / tofu) and fresh oysters seasoned with pickled shrimp
sauce. Also called dubu-saeujeot-jjigae (dubu and pickled shrimp stew).
96
264 두부조림 dubu-jorim
Braised Tofu / Tofu mijoté à la sauce de soja
A dish of pan-fried slices of dubu (soybean curd / tofu) covered with soy sauce and braised until the
sauce is absorbed by the dubu.
두부지짐 dubu-jijim ⇒ 두부부침 dubu-buchim 260
265 두부찌개 dubu-jjigae
Tofu Stew / Ragoût au tofu
A stew with dubu (soybean curd / tofu) as the main ingredient.
266 두텁떡 duteoptteok
Sweet Rice Cake with Fillings / Gâteaux de riz gluant aux haricots rouges à la vapeur
Sticky rice cake filled with citron and pine nuts and then flattened into layers. Each layer is generously
topped with a red bean mixture and steamed.
97
267 들기름 deulgireum
Wild Sesame Oil / Huile de sésame sauvage
Oil extracted from wild sesame seeds.
268 들깨 deulkkae
⇔ 깨 kkae 110
Wild Sesame / Sésame sauvage
269 들깨엿강정 deulkkaeyeot-gangjeong
Wild Sesame Toffee / Gâteau de sésame sauvage au sirop de malt
Malt candy made with roasted wild sesame seeds.
270 들깨죽 deulkkaejuk
Wild Sesame and Rice Porridge / Bouillie de riz au sésame sauvage
A rice porridge with ground wild sesame seeds.
271 등심구이 deungsim-gui
Grilled Sirloin / Faux-filet grillé
A medium-thick sirloin steak that is usually grilled at the table.
98
272 따로국밥 ttarogukbap
Beef Soup and Rice / Soupe de bœuf accompagnée de riz
A popular dish in Korean restaurants consisting of beef and clotted blood soup served with rice. Ttaro-
gukbap literally means soup and rice separately and originates in a rice soup once sold by street ven-
dors. Following customer demand, however, the rice started to be served separately.
273 딸기 ttalgi
Strawberry / Fraise
274 땅콩 ttangkong
Peanut / Cacahouète
275 떡 tteok
Rice Cake / Gâteau de riz
Rice cakes made with flour from white rice, glutinous rice, beans, and peas. They are either steamed
then boiled, or steamed, then kneaded or pan-fried. Tteok is served at important feasts and celebra-
tions and is also enjoyed as a dessert or snack.
99
276 떡갈비 tteok-galbi
Grilled Short Rib Patties / Côtes de bœuf hachées et grillées
Square patties made of ground beef rib meat mixed with a seasoning of soy sauce, sugar, green onions,
garlic, sesame seeds, and sesame oil, and then grilled.
277 떡국 tteokguk
Sliced Rice Cake Soup / Soupe aux rondelles de pâte de riz
A soup of sliced ovals of rice pasta in a clear beef broth topped with slices of beef and julienned egg
garnish. Served as a New Year's dish.
278 떡꼬치구이 tteok-kkochi-gui
⇔ 떡산적 tteok-sanjeok 281
Brochette of Rice Pasta with Vegetables / Bâtonnets de pâte de riz en brochette
A grilled brochette of rice pasta and vegetables.
100
279 떡만둣국 tteok-mandu-guk
Sliced Rice Cake and Dumpling Soup / Soupe aux rondelles de pâte de riz et raviolis
A soup of sliced ovals of rice pasta in a clear beef broth with dumplings.
280 떡볶이 tteok-bokki
Stir-fried Rice Cake / Bâtonnets de pâte de riz au bœuf et aux légumes sautés à la sauce piquante
A stir-fry dish made with rice pasta, seasoned beef and assorted vegetables. Recently, a spicy version
with red chili pepper paste has become very popular.
101
281 떡산적 tteok-sanjeok
⇔ 떡꼬치구이 tteok-kkochi-gui 278
Beef and Rice Cake Brochette / Brochettes de bœuf et de bâtonnets de pâte de riz
Brochette of beef and rice cake seasoned and then grilled.
282 라면 ramyeon
Ramyeon (Instant Noodles) / Nouilles instantanées ('ramyeon')
Very popular instant noodle soup that can be cooked in just four or five minutes.
102
283 마늘 maneul
Garlic / Ail
One of the most important ingredients in Korean cuisine.
284 마늘장아찌 maneul-jangajji
Pickled Garlic / Ail mariné à la sauce de soja, au vinaigre et au sucre
Whole garlic bulbs soaked in salt water for about ten days, then pickled in a mixture of soy sauce,
sugar, and vinegar until the flavor has been completely absorbed by the garlic. This pickled garlic can
be preserved for a long period and is served as a side dish.
285 마늘종 maneuljong
Garlic Stems / Tiges d'ail
The young, green stem of the garlic plant is steamed or braised and served as a side dish or pickled
and enjoyed over longer periods.
103
286 마늘종볶음 maneuljong-bokkeum
Sauteed Garlic Stems / Tiges d'ail sautées et assaisonnées
Side dish of garlic stems that are cut and sauteed with various seasonings.
287 마늘종장아찌 maneuljong-jangajji
Pickled Garlic Stems / Tiges d'ail marinées à la pâte de piment ou à la sauce de soja au vinaigre
Garlic stems pickled in red chili pepper paste or soy sauce and vinegar.
288 마른안주 mareun-anju
Dry Snacks / Amuse-bouche (assortiment de poisson et viande séchés)
Dry snacks, such as dried fish, dried beef or other meats, and dried peas and beans. Served with
traditional liquors and other alcohol.
104
289 막걸리 makgeolli
⇔ 동동주 dongdongju 233
Makgeolli (Thick Rice Beer) / Alcool de riz ('makgeolli')
A thick, milky rice beer made by adding yeast and water to steamed white rice, glutinous rice, barley
and wheat flour and leaving it to ferment at a set temperature. lt is also called farmers' beer because
it was traditionally drunk by farmers in the fields as a refreshment. When the grains and sediment are
removed, the result is a clear rice liquor called cheongju. The thick, creamy version with grains of
cooked rice floating in it is called dongdongju. This beer is the oldest form of alcohol in Korea and
has an alcohol content of 6-7%.
290 막국수 mak-guksu
Buckwheat Noodles / Nouilles de sarrasin froides aux légumes
Buckwheat noodles in either a chilled clear broth or mixed with chopped vegetables and a spicy.
291 막김치 mak-kimchi
Mixed Kimchi / Kimchi de chou et de navet
A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green
onions, garlic and pickled shrimp sauce.
292 막장 makjang
Soybean Paste Mixed with Barley / Pâte de soja fermentée à l'orge
A sauce made of cooked barley, glutinous rice porridge, fermented soybeans, and salt.
105
293 만두 mandu
Dumplings / Raviolis
Dumplings consisting of thin, flat pieces of dough filled with vegetables, meat, and spices. These
dumplings are either cooked in boiling water, steamed, or fried in oil.
294 만두전골 mandu-jeongol
Dumpling Hot Pot / Marmite de raviolis aux légumes
A hot pot of dumplings, meat, and vegetables in a meat broth.
295 만둣국 mandu-guk
Dumpling Soup / Soupe aux raviolis
A soup of dumplings in a clear meat broth topped with slices of beef and julienned egg garnish.
106
296 맑은장국 malgeun-jangguk
⇔ 쇠고기맑은장국 soegogi-malgeunjangguk 465
Clear Beef Soup (1) / Consommé de bœuf aux navets
A clear broth made of beef and Korean radish. This is the soup base for many noodle dishes but can
also refer to a simple soup of beef and radish.
297 매실 maesil
Japanese Plums / Prunelle
Japanese plums are smaller and harder than regular plums. These green plums are very fragrant and
are often used to make a sweet wine but can also be pickled in salt and sugar. Recently, they have
been added to soybean paste (doenjang) and red chili pepper paste.
298 매실주 maesilju
Japanese Plum Liquor / Liqueur de prunelles
A liquor made by adding Japanese plums and sugar to soju.
299 매운탕 maeun-tang
Spicy Fish Stew / Soupe pimentée de poisson
A thick spicy stew of fish or clams with vegetables and red chili pepper powder and / or red chili
pepper paste.
107
300 매작과 maejakgwa
Fried Ribbon Cookies / Gâteaux torsadés frits au miel et couverts de pignons en poudre
Cookies made of flour dough cut into ribbons, deep-fried, dipped in syrup, then coated with ground
pine nuts.
301 머위나물 meowi-namul
Butterbur Stem Namul / Tussilages sautés et assaisonnés
Blanched stems of the butterbur (sweet colt's foot) sauteed and seasoned.
302 먹장어구이 / 곰장어구이 meokjangeo-gui / gomjangeo-gui
Grilled Eel / Anguille de mer grillée
Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to
taste.
303 먹장어회 / 곰장어회 meokjangeohoe / gomjangeohoe
Raw Eel / Anguille de mer crue
Skinned fresh sea eel thinly sliced and served raw with vinegared red chili pepper paste, sliced green
chili peppers, and sliced garlic on the side.
108
304 멍게 meongge
Sea Squirt / Oursin
Sea squirt has red leathery skin but the inside flesh is yellow and soft. The yellow flesh is a delicacy
and is served raw with a spicy dipping sauce of vinegared red chili pepper paste.
305 메기매운탕 megi-maeuntang
Spicy Catfish Stew / Soupe pimentée de poisson-chat et légumes
A thick, spicy stew of freshwater catfish and vegetables.
306 메밀 memil
Buckwheat / Sarrasin
Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat
jelly.
109
307 메밀국수 memil-guksu
Buckwheat Noodles / Nouilles de sarrasin froides
Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed.
308 메밀묵(무침) memilmuk / memilmuk-muchim
Buckwheat Jelly / Gelée de sarrasin (assaisonnée)
A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver,
and mixed with chopped kimchi.
110
309 메주 meju
Fermented Soybean Bricks / Graines de soja fermentées
Fermented soybeans that are dried into bricks. This is the main ingredient for soy sauce and soybean
paste (doenjang).
310 멸치 myeolchi
Dried Anchovies / Anchois séchés
Anchovies are sun-dried and prepared differently according to their size. The large anchovies are used
to make broth; the mid-sized ones are braised in soy sauce, and the smallest ones are pan-fried. Fresh
anchovies are also pickled in salt.
111
311 멸치볶음 myeolchi-bokkeum
Sauteed Dried Anchovies / Anchois séchés sautés à la sauce de soja sucrée
A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with
sugar or maltose syrup.
312 명란 myeongnan
Pollack Roe / Œufs de merlan
313 명란젓 myeongnanjeot
Pickled Pollack Roe / Œufs de merlan saumurés
Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice.
명란찌개 myeongnan-jjigae ⇒ 알탕 altang 521
314 명란찜 myeongnanjjim
Steamed Spicy Pollack Roe / Œufs de merlan assaisonnés à la vapeur
Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground ses-
ame seeds.
315 명태 myeongtae
⇒ 동태 dongtae 236, 북어 bugeo 397, 황태구이 hwangtae-gui 801
Pollack / Merlan
Pollack caught and frozen in the winter is called dongtae; completely dried pollack is called bugeo;
pollack which is frozen and then dried is called hwangtae; and half-dried pollack is called kodari.
112
316 모과 mogwa
Chinese Quince / Coing
This fruit has a beautiful fragrance but is very hard and cannot be eaten fresh. Chinese quince are
usually diced and mixed in honey or sugar. This mixture can be added to hot water to make a sweet
fruit tea and is also used in fruit punch drinks.
317 모과차 mogwacha
Chinese Quince Tea / Thé au coing
A sweet tea made of thin slices of Chinese quince that have been preserved in honey.
113
318 모둠전 modum-jeon
Assorted Pan-fried Delicacies / Assortiment de poisson et légumes panés
A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices
that have been coated in flour and egg, and pan-fried.
319 모둠회 modum-hoe
Assorted Sliced Raw Fish / Assiette de poisson cru
Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste
for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish.
320 무 mu
White Radish / Navet
An important ingredient in kimchi, white radish is also braised and used in soups.
321 무나물 mu-namul
White Radish Namul / Julienne de navets blanchie et assaisonnée
Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit.
114
322 무말랭이무침 mumallaengi-muchim
Seasoned Dried Radish / Julienne de navets séchés et assaisonnés
A side dish of julienned white radish that has been dried in the open air (a process that preserves
vegetables over the winter) then briefly soaked in water and seasoned.
323 무말랭이장아찌 mumallaengi-jangajji
Dried Radish Pickles / Julienne de navets séchés et marinés à la sauce de soja
Dried white radish slices pickled in soy sauce and mixed with other seasonings. Dried chili pepper
leaves that have been soaked in water are often added as well.
324 무생채 mu-saengchae
Julienne Korean Radish Salad / Julienne de navets à la sauce vinaigrée et pimentée
A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and
sugar. Also called muchae-muchim.
325 무지개떡 mujigaetteok
Rainbow Rice Cake / Gâteau de riz aux couleurs de l'arc-en-ciel
Rice cake with different colored layers made of rice flour, salt, sugar, and coloring.
115
무채무침 muchae-muchim ⇒ 무생채 mu-saengchae 324
326 무청김치 mucheong-kimchi
Radish Stem Kimchi / Kimchi de feuilles de radis
A kimchi made of the green part of radish stems and leaves.
327 묵 muk
Jelly / Flan de fécules diverses
A firm jelly made of acorn, mung bean, or buckwheat starch boiled in water and cooled until it sets.
328 문배주 munbaeju
Munbaeju / 'Munbaeju' (alcool traditionnel à base de millet et de sorgho)
A traditional liquor made of malted wheat, rice, and millet which originates in the Pyeongyang region
of North Korea. lt is famous for its fragrance which is said to resemble the munbae rose, hence its
name. The alcohol content is around 40%.
329 문어 muneo
Octopus / Poulpe
116
330 문어숙회 muneo-sukhoe
Parboiled Octopus / Poulpes pochés servis avec de la sauce au piment et au vinaigre
Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste.
331 물김치 mul-kimchi
Water Kimchi / Kimchi à l'eau
A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. This
kind of kimchi includes sliced radish and cabbage kimchi (nabak-kimchi), kimchi made with whole
baby white radishes and their stalks (yeolmu-kimchi), deodeok root kimchi (deodeok-mul-kimchi ),
and ginseng, radish and cabbage kimchi (ginseng-nabak-kimchi).
332 물냉면 mul-naengmyeon
Cold Buckwheat Noodles / Nouilles dans un bouillon froid
A soup with buckwheat noodles and various toppings served in a chilled broth. The version with a
spicy sauce instead of the soup is called bibimnaengmyeon.
117
333 물만두 mul-mandu
Boiled Dumplings / Raviolis cuits à l'eau
Dumplings cooked in water or broth and served with soup.
334 물엿 mullyeot
Maltose Syrup / Sirop d'orgeat
A syrup made of malt and rice or other cereals. This thick, sweet syrup is used in many dishes.
335 뭇국 / 무맑은탕 mutguk / mu-malgeuntang
Radish and Beef Soup / Soupe de bœuf aux navets
A soup made of white radish and seasoned beef.
336 미나리 minari
Minari / 'Minari' (sorte de cresson)
A leafy green resembling parsley and a member of the dropwort family.
118
337 미나리강회 minari-ganghoe
Minari Bundles with Meat / 'Minari', bœuf et piment rouge préparés en petites bottes à tremper
dans la sauce de piment au vinaigre
Blanched minari (Korean parsley) wrapped around cooked meat, julienned egg garnish, and red chili
pepper and served with a dipping sauce of vinegared red chili pepper paste.
338 미나리무침 minari-muchim
Blanched and Seasoned Minari / 'Minari' blanchi et assaisonné
Blanched minari (Korean parsley) mixed with a spicy sauce.
339 미더덕찜 mideodeokjjim
Cooked Mideodeok / Ragoût de jujubes de mer aux germes de soja et au 'minari'
Mideodeok (a small oval sea animal with wrinkly skin and soft orange flesh similar ta a sea squirt)
mixed with bean sprouts and minari (Korean parsley) and braised in a small amount of broth with
rice flour and red chili pepper powder.
340 미삼무침 misam-muchim
Seasoned Young Ginseng / Petites racines de ginseng assaisonnées
Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste.
119
341 미숫가루 misutgaru
Grain Powder Drink Mix / Farine de riz gluant grillé
A powder made from steamed rice that has been dried, toasted, and ground. lt is mixed with cold
water and sugar or honey to make a popular summer drink.
342 미역 miyeok
Seaweed / Algue
120
343 미역국 miyeok-guk
Seaweed Soup / Soupe aux algues ('miyeok')
A soup made of seaweed that is soaked, drained, then cooked in a broth of beef or dried anchovies.
This soup is traditionally given to mothers after childbirth.
344 미역냉국 miyeok-naengguk
Chilled Seaweed Soup / Soupe froide aux algues
A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned
cucumbers are added to the chilled soup.
345 미역무침 miyeok-muchim
Spicy Seaweed / Algues blanchies à la sauce de piment et au vinaigre
Blanched fresh seaweed seasoned with soy sauce and vinegar or vinegared red chili pepper paste.
346 미역쌈 miyeokssam
Seaweed Wraps / Riz enveloppé dans des algues blanchies
Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods.
347 (생)미역초회 miyeok-chohoe / saengmiyeok-chohoe
Seaweed and Cucumber Salad / Algues au concombre à la sauce vinaigrée
Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing.
121
348 미음 mieum
Rice Gruel / Bouillie de riz légère
A thin, clear gruel made of one part rice and ten parts water. This is mostly given to patients because
it is easy to drink.
349 민어 mineo
Croaker / Sciène
350 민어구이 mineo-gui
Grilled Croaker / Sciène grillée
Salted and grilled croaker.
351 민어매운탕 mineo-maeuntang
Spicy Croaker Stew / Soupe pimentée à la sciène
A spicy red stew with croaker, beef, summer squash, minari (Korean parsley), other vegetables, and
garlic.
122
352 민어포 mineopo
Dried Croaker Fillets / Filet de sciène séché et assaisonné
Fully dried croaker fillets seasoned with soy sauce, salt and sugar, then thinly sliced before eating.
밀감 milgam ⇒ 귤 gyul 92
353 밀쌈 milssam
Mini Crepes / Rouleau de légumes et de viande enveloppés dans une crêpe
A dish consisting of small crepes and thinly sliced vegetables and meat. The crepes are made of a
flour and egg batter that is pan-fried over low heat. The crepes are then rolled with the sliced vegeta-
bles and meat inside.
354 밑반찬 mitbanchan
Assorted Side Dishes / Petits plats d'accompagnement
Side dishes such as cucumber pickles, beans or beef braised in soy sauce are made in large batches
and served over a period of time. Most Korean households have an assortment of these dishes at any
given time to provide a tasty accompaniment to rice.
바람떡 baramtteok ⇒ 개피떡 gaepitteok 36
355 박오가리나물 bagogari-namul
Gourd Peel Namul / Courges séchées mijotées avec assaisonnement
A side dish made of dried gourd skins that are soaked, seasoned, and cooked over low heat until the
flavor is fully absorbed.
123
356 반찬 banchan
Side Dishes / Plats d'accompagnement
A range of dishes eaten with rice to add flavor. The basic Korean meal consists of a bowl of rice, a
soup or stew and some side dishes. Also called chan.
357 밤 bam
⇒ 생률 saengnyul
Chestnut(s) / Marron (châtaigne)
The chestnut is used in diverse ways in Korean cuisine. Chestnuts are peeled and eaten raw as a
companion for alcoholic drinks and put into cold dishes and even kimchi. They are also added to rice
and braised beef rib dishes, are an important ingredient in many types of rice cake, and are served
roasted, steamed, marinated in honey or made into cookies as a snack or dessert.
358 밤단자 bam-danja
Sweet Rice Balls Coated with Chestnuts / Perles de riz gluant aux marrons et au miel
Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground
chestnut.
124
359 밤초 bamcho
Candied Chestnuts / Marrons glacés
Peeled chestnuts simmered in water with sugar or honey until candied.
360 밥 bap
Rice / Bol de riz nature
Rice that has been washed, brought to a boil and simmered until cooked. ln Korean, the expression
'eating rice' means to have a meal. Rice is unquestionably the essence of a Korean meal. There are
several varieties of cooked rice: white (non-glutinous) rice, sweet (glutinous) rice, and rice mixed
with other grains.
125
361 배 bae
Korean Pear / Poire
One of the most popular fruits in Korea, the Korean pear is bigger and rounder than its Western
counterpart. lt is also has a very crunchy texture and more juice. Sliced pear is added to many Korean
dishes.
362 배숙 baesuk
Boiled Sweet Pear with Ginger / Poires cuites au sirop de gingembre
Peeled and sliced Korean pears cooked in water with black peppercorns, ginger and sugar, then gar-
nished with ground pine nuts.
363 배추 baechu
Chinese Cabbage / Chou chinois
As the main ingredient in kimchi, white cabbage is halved and its layers of leaves are filled with a
spicy mixture. Similar cabbages can be found in Japan and China.
126
364 배추겉절이 baechu-geotjeori
Spicy Chinese Cabbage Salad Kimchi / Feuilles de chou chinois saumurées et assaisonnées
A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red
chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar.
365 배추김치 baechu-kimchi
Kimchi / Kimchi de chou chinois
The most basic type of kimchi, made of whole Chinese cabbages. The cabbages are cut in half and
then salted or soaked in salt water. Alter the leaves have lost some of their water, a mixture of ju-
lienned white radish, garlic, red chili pepper powder, green onions, fish sauce and ginger is spread
over the layers of leaves. The cabbages are put in jars and left to season until the flavor is fully
absorbed.
366 배추꼬릿국 baechukkoritguk
Chinese Cabbage Root Soup / Soupe de pâte de soja fermentée aux racines de chou chinois
A soup made of Chinese cabbage roots in a soybean paste (doenjang) broth with either beef or dried
anchovies.
127
367 배추속댓국 baechusokdaetguk
Chinese Cabbage Heart Soup / Soupe de bœuf aux cœurs de chou chinois
A soup made of the Chinese cabbage hearts in soybean paste (doenjang) broth with sliced beef and
red chili pepper paste.
368 배춧국 baechutguk
Chinese Cabbage Soup (1) / Soupe au chou chinois
A soup made of soybean paste (doenjang) and Chinese cabbage leaves.
369 백김치 back-kimchi
White Kimchi / Kimchi blanc non pimenté
A version of cabbage kimchi with very small amounts of red chili pepper powder used only for sea-
soning the julienned radishes in the sauce.
128
370 백반 baekban
Set Menu with Rice and Side Dishes (Restaurant Menu) / Riz blanc accompagné de soupe et de
mets variés
Baekban can mean simply steamed white rice or a full menu of rice, soup and side dishes. The names
of baekban dishes vary according to the main dish or soup that accompanies the rice, for example,
doenjang stew baekban or bulgogi baekban.
371 백설기 baekseolgi
Snow White Rice Cake / Gâteau blanc de farine de riz
A white rice cake is cooked in a large steamer. This cake has a relatively coarse texture and is chewy
and sweet. lt is traditionally shared with friends and neighbors at the feast celebrating the hundredth
day after a baby's birth.
372 밴댕이젓 baendaengijeot
Pickled Large-eyed Herring / Harenguets saumurés
Sauce made of large-eyed herring that have been heavily salted and pickled to make a thick, dark fish
sauce that will keep for a long time. Can be served as a side dish.
373 뱅어포 baengeopo
Dried Whitebait / Blanchaille séchée
Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled.
129
374 버섯 beoseot
Mushroom / Champignons
The most commonly used mushrooms in Korean cuisine are the fragrant pine (songi) mushrooms,
oyster (neutari) mushrooms, wood ear (mogi) mushrooms (very dark and thin, used mostly in Chinese
and Korean cuisine), enoki (paengi) mushrooms, coral (ssari) mushrooms, shiitake (pyogo) and com-
mon button mushrooms.
375 버섯국 beoseotguk
Mushroom Soup / Soupe aux champignons
A clear soup made of mushrooms, beef and dubu (soybean curd / tofu) in broth.
376 버섯볶음 beoseot-bokkeum
Stir-fried Mushroom / Champignons sautés à la sauce de soja
A stir-fry of mushrooms, onions and beef with seasoned soy sauce.
130
377 버섯전골 beoseot-jeongol
Mushroom Hot Pot / Marmite de champignons
A hot pot of mushrooms including shiitake, coral, and oyster mushrooms, sliced and laid together
with seasoned meat and minari (Korean parsley).
378 (경주)법주 beopju / Gyeongju-beopju
Rice Wine (Gyeongju Style) / Alcool de riz de qualité de Gyeongju
First created by a Gyeongju family, this high quality rice wine is made from bath white and glutinous
rice. The alcohol content is approximately 15%.
379 보리밥 bori-bap
Barley Rice / Riz à l'orge
Rice cooked with barley.
380 보리수단 bori-sudan
Barley Balls in Omija Punch / Boisson sucrée à l''omija' et aux boules d'orge
A drink made of honey water and omija (fruit of the Chinese magnolia vine) with cooked barley balls
coated in starch.
381 보리차 boricha
Barley Tea / Thé à l'orge
Roasted barley cooked in water. Served bath hot and cold, this is one of the most common beverages
found in Korean homes and restaurants and is often served instead of water.
131
383 보쌈 bossam
Napa Wraps with Pork / Feuille de chou pour envelopper du porc bouilli
Pork and kimchi wrapped in steamed cabbage leaves. Also called jeyuk-bossam or kimchi-bossam.
384 보쌈김치 bossam-kimchi
Wrapped Kimchi / Kimchi farci aux épices variées
A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves
and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to
season together. When served, the individual bundles are put on dishes, unwrapped and eaten. This is
a specialty of the Gaeseong region.
385 복(어) bok / bogeo
Puffer Fish (Swellfish / Globefish) / Poisson-globe
132
386 복(어)매운탕 bok-maeun-tang / bogeo-maeun-tang
Spicy Puffer Fish Stew / Soupe de poisson-globe pimentée
A stew made of puffer fish, dubu (soybean curd tofu), soybean sprouts, minari (Korean parsley) and
other vegetables, and spiced with red chili pepper paste and red chili pepper powder.
387 복숭아 boksunga
Peach / Pêche
388 복어회 bogeohoe
Raw Puffer Fish / Poisson-globe cru
Thin slices of raw puffer fish prepared after removing the poisonous liver and roe. Raw puffer fish is
served with a dipping sauce of vinegared red chili pepper paste.
389 복(어)지리 bok-jiri / bogeo-jiri
Puffer Fish Soup / Soupe de poisson-globe à la sauce de soja
Soup of puffer fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in
a clear broth.
390 복(어)찜 bokjjim / bogeojjim
Braised Puffer Fish / Poisson-globe braisé à la sauce de soja
Puffer fish braised in soy sauce, garnished, and salted with pickled shrimp sauce.
133
391 볶음밥 bokkeumbap
Fried Rice / Riz sauté aux légumes et à la viande
Cooked rice pan-fried with chopped meat and vegetables.
392 부각 bugak
Vegetable and Seaweed Chips / Friture d'algues ou de légumes enrobés de farine de riz gluant
Seaweed or vegetables coated with glutinous rice starch, dried, and deep-fried.
393 부대찌개 budae-jjigae
Sausage Stew / Ragoût 'de l'armée' aux saucisses et aux légumes
A spicy stew of wieners, luncheon meat, macaroni and vegetables. This dish originated from ingredi-
ents that could be scavenged from the U.S. military camps in Korea during the Korean War.
134
394 부추 buchu
Chive / Ciboulette alliacée
There are two kinds of chives: Korean and Chinese. Chinese chives are wider and mostly used in
Chinese dishes. The chives used in Korea are flatter than Western chives and have a stronger flavor.
395 부추김치 buchu-kimchi
Chive Kimchi / Kimchi de ciboulette alliacée
A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some
glutinous rice starch.
135
396 부추전 buchujeon
Chive Pancake / Crêpe à la ciboulette alliacée
Pan-fried fiat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled
clams.
397 북어 bugeo
⇒ 동태 dongtae 236, 명태 myeongtae 315, 황태구이 hwangtae-gui 801
Dried Pollack / Merlan jaune séché
Dried pollack is used as an ingredient in a variety of soups and side dishes. There are many grades
but fish caught and dried in the winter is considered the best.
398 북어구이 bugeo-gui
Grilled Dried Pollack / Merlan jaune séché, grillé et assaisonné
Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled.
북어껍질국 bugeokkeopjilguk ⇒ 어글탕 eogeultang 533
136
399 북어무침 bugeo-muchim
Seasoned Dried Pollack / Petits morceaux de merlan jaune séché assaisonnés
Dried pollack shredded into thin strips and seasoned.
400 북어보푸라기 bugeo-bopuragi
Seasoned Dried Pollack Flakes / Merlan séché broyé et assaisonné
Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes
red chili pepper powder for color.
401 북어조림 bugeo-jorim
Braised Dried Pollack / Merlan jaune séché mijoté à la sauce de soja
Dried pollack braised in soy sauce, green anions and garlic until the flavor is fully absorbed by the
fish. Served as a side dish.
402 북어찜 bugeojjim
Simmered Dried Pollack / Merlan jaune séché braisé
Seasoned dried pollack simmered over low heat in a small amount of water.
403 북엇국 bugeo-guk
Dried Pollack Soup / Soupe de merlan jaune séché
A soup made of dried pollack shredded by hand in a clear broth with garlic, green onions and a beaten
egg added just before serving.
불갈비 bulgalbi ⇒ 갈비구이 galbi-gui 18
137
404 불고기 bulgogi
Bulgogi / Barbecue coréen (grillade de bœuf mariné)
Thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper,
sesame seeds, and sesame oil and grilled at the table. Bulgogi is one of Korea's most popular beef
dishes.
405 불고기뚝배기 bulgogi-ttukbaegi
Bulgogi in Stone Pot / Barbecue coréen en cassolette
Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A
variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi
for one.
406 불낙전골 bullak-jeongol
Bulgogi and Baby Octopus Hot Pot / Marmite de bœuf et de poulpe
A hot pot of marinated beef and spiced baby octopus cooked with vegetables in a broth.
138
407 불백정식 bulbaek-jeongsik
Bulgogi Set Menu / Barbecue coréen servi avec un bol de riz et des petits plats d'accompagnement
A set menu of grilled marinated beef, rice, and some side dishes.
408 붕어찜 bungeojjim
Braised Crusian Carp / Carassin braisé à la pâte de soja fermentée
Carp braised in a soybean paste (doenjang) broth.
409 (무)비늘김치 bineul-kimchi / mubineul-kimchi
Stuffed White Radish Kimchi / Kimchi de navets farcis
A kimchi made of whole white radishes with diagonal slits that are stuffed with sliced radish and
seasonings.
410 비빔국수 bibim-guksu
Spicy Noodles / Nouilles à la sauce piquante, aux légumes et aux émincés de viande
Cooked noodles mixed with vegetables, meat and a spicy sauce.
411 비빔냉면 bibim-naengmyeon
Spicy Buckwheat Noodles / Nouilles de sarrasin froides aux épices
Chilled buckwheat noodles mixed in a spicy sauce and topped with sliced cold meat, sliced Korean
pear, cucumbers, and other vegetables.
139
412 비빔밥 bibimbap
Bibimbap (Rice Mixed with Vegetables and Beef) / Riz aux légumes et à la viande assaisonné
d'huile de sésame et de pâte de piment ('bibimbap')
One of the most popular Korean dishes, bibimbap consists of a bowl of rice topped with fresh and
cooked vegetables and red chili pepper paste. Everything is mixed together before eating. Seasoned
raw beef, grilled beef, or a fried egg can also be added. There are many styles and regional variations
of this dish. The cities of Jeonju and Jinju are famous for their distinctive bibimbap and there are
other variations such as hot stone pot (dolsot) bibimbap, soybean sprout bibimbap, and vegetable
bibimbap. Goldongban is the royal court term for bibimbap.
413 비지찌개 biji-jjigae
Soybean Puree Stew / Ragoût de purée de graines de soja
A stew made of the soybean puree that is left after making dubu (soybean curd / tofu). Sliced pork
and / or vegetables are added to the stew while cooking.
빈대떡 bindae-tteok ⇒ 녹두빈대떡 nokdu-bindaetteok 154
140
414 빙수 bingsu
Shaved Ice with Toppings / Glace pilée avec haricots rouges et morceaux de fruits
A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened
condensed milk. ln accordance with the main topping, different variations are called pat-bingsu
(sweet red bean), gwail-bingsu (fruit), and so on.
415 사골 sagol
Mixed Ox Bones / Os de crosse de bœuf
Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impu-
rities and remaining blood, then are simmered in water for a long time to produce a milky broth.
416 사과 sagwa
Apple / Pomme
417 사슬(어산)적 saseuljeok / saseul-eosanjeok
Pan-fried Beef and Fish Brochette / Brochettes de bœuf et de poisson
Pan-fried skewers of marinated beef and fish.
141
418 사태찜 sataejjim
Simmered Beef Shank / Gîte de bœuf braisé aux légumes
Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and
soy sauce in a meat broth.
419 산자 sanja
Deep-fried Sweet Rice Cookies / Gâteaux de riz croustillant au miel
Rice cookies made of a glutinous rice flour dough cut into squares, deep-fried, and coated with puffed
rice.
420 산적 sanjeok
Beef and Vegetable Brochette (1) / Brochettes de bœuf aux légumes
Grilled skewers of beef and vegetables. The brochettes can also be dipped in flour and egg, then pan-
fried.
421 산채비빔밥 sanchae-bibimbap
Wild Vegetable Bibimbap / Riz aux légumes de montagne
A type of bibimbap made with seasoned wild leafy greens and root vegetables gathered in the moun-
tains. The vegetables are seasoned, put on top of the rice, and then everything is mixed together with
a spicy red pepper sauce before eating.
422 살구 salgu
Apricot / Abricot
142
423 살구편 salgupyeon
Jellied Apricots / Abricots confits
Apricots that have been cooked in water, strained, and simmered in sugar or honey. Starch is added
to make a jelly.
424 삼겹살구이 samgyeopsal-gui
⇔ 돼지고기 dwaejigogi 243, 제육 jeyuk 654
Grilled Pork Belly / Poitrine de porc grillée
Strips of pork belly (the same cut as bacon but not smoked) mixed with a spicy red chili pepper paste
sauce and grilled, or grilled plain and dipped in a mixture of sesame oil and salt before eating.
143
425 삼계탕 samgye-tang
Ginseng Chicken Soup / Casserole de coquelet farci au riz gluant, au ginseng, à l'ail et aux jujubes
A soup made of a whole young chicken stuffed with ginseng, sticky rice, garlic, jujubes (Korean
dates), and chestnuts, then cooked in a clear broth. With meat, vegetables, rice and hot soup all in one
dish, this soup is popular for its wholesome flavor and health benefits.
426 삼치 samchi
Japanese Spanish Mackerel / Maquereau espagnol
427 삼합장과 samhap-janggwa
Three Braised Delicacies / Ormeaux, moules et bœuf mijotés à la sauce de soja
Seasoned beef, abalone, and mussels braised with carrots, onions and spices.
144
428 상추 sangchu
Lettuce / Laitue
429 상추겉절이 sangchu-geotjeori
Lettuce Salad / Laitue assaisonnée de sauce de soja
A salad of lettuce leaves tossed in a seasoned soy sauce.
430 상추쌈 sangchussam
Rice Wrapped in Lettuce / Riz à envelopper dans des feuilles de laitue
Spoonfuls of rice wrapped in lettuce leaves, often with other vegetables such as green onions and
crown daisy and pieces of fish or meat, with a mixed sauce of soybean paste (doenjang) and red chili
pepper paste.
431 새우 saeu
⇔ 대하 daeha 199
Shrimp / Crevette
145
432 새우젓 saeu-jeot
Salted Shrimp / Crevettes saumurées
A salty fish sauce made of baby shrimp pickled in salt. This sauce is used to make kimchi and to
season soups and other dishes with a salty flavor.
433 새우튀김 saeu-twigim
Deep-fried Shrimp / Beignets de crevettes
Shrimp coated in a flour and egg batter, then deep-fried.
434 생갈비구이 saenggalbi-gui
Grilled Fresh Short Ribs / Côtes de bœuf grillées
Beef short ribs grilled without being marinated first. Some restaurants use this name to refer to grilled
ribs that were not frozen.
146
435 생강 saenggang
Ginger / Gingembre
Ginger is not only used to flavor food but also to make tea and traditional liquor.
436 생강정과 / 생강전과 saenggang-jeonggwa / saenggang-jeongwa
Candied Ginger / Gingembre confit
Thin slices of ginger simmered in sugar and sweet syrup until candied.
437 생강차 saenggangcha
Ginger Tea / Thé au gingembre
A tea made of fresh ginger slices cooked in boiling water. Powdered instant versions are now widely
available.
438 생률 saengnyul
⇔ 밤 bam 357
Peeled Fresh Chestnuts / Marrons crus épluchés
Chestnuts peeled and served fresh.
439 생선전 saengseon-jeon
Pan-fried Fish Fillet / Assortiment de poisson pané
Fish fillet coated in flour, dipped in egg, and pan-fried. Commonly used fish for this dish include
halibut, cod, pollack and shrimp. Also called jeonyueo.
147
440 생선초밥 saengseon-chobap
Raw Fish on Rice / Sushi
Similar to Japanese sushi, thin slices of raw fish and a small amount of wasabi are placed on top of
bite-sized lumps of white rice that has been cooked with a little vinegar and sugar.
441 생선회 saengseon-hoe
Sliced Raw Fish / Poisson cru
Thin slices of fresh fish served with mustard soy sauce or vinegared red chili pepper paste and eaten
raw.
442 생채 saengchae
Fresh Vegetable Salad / Crudités assaisonnées
Side dishes made of fresh salad vegetables tossed in a seasoned dressing.
생치만두 saengchi-mandu ⇒ 꿩만두 kkwong-mandu 135
석화전 seokhwajeon ⇒ 굴전 guljeon 88
443 섞박지 seokbakji
Chinese Cabbage and Radish Kimchi / Kimchi de chou et de navet coupé
A kimchi made of pre-salted Chinese cabbages and white radishes cut into pieces then mixed in kim-
chi spices or fish sauce.
148
444 섞어찌개 seokkeo-jjigae
Mixed Stew / Ragoût de poisson, de crustacés et de viande
A stew made with a wide range of ingredients, usually with a spicy stew base. This dish originates
from home-made stews using whatever ingredients were available at the time.
445 선지해장국 / 선짓국 seonji-haejangguk / seonjitguk
Hangover Soup with Ox Blood / Soupe aux caillots de sang de bœuf et aux légumes
A soup made of bean sprouts, fiddleheads, other vegetables, and ox blood in an ox bone broth with
soybean paste (doenjang) and red chili pepper paste. This soup is popular as a remedy for hangovers.
446 설렁탕 seolleongtang
Ox Bone Soup / Soupe aux os de bœuf
A milky soup made by simmering the bones, head, and other parts of the cow for a long period.
447 섭산적 seopsanjeok
Pan-fried Beef Patties (1) / Steak haché grillé
Thin square patties of minced beef mixed with seasonings and grilled.
149
448 성게 seongge
Sea Urchin / Oursin
449 성게젓 seonggejeot
Pickled Sea Urchin Roe / Oursin saumuré
Yellow sea urchin roe pickled in salt.
450 성게국 seonggeguk
Sea Urchin Soup / Soupe d'oursins aux algues
A soup made with sea urchin and usually seaweed. A regional specialty of Jeju-do.
451 소라 sora
Conch / Bulot
452 소라무침 sora-muchim
Spicy Conch / Bulots à la sauce piquante et au vinaigre
Parboiled conch removed from the shell, sliced, and dressed with a spicy vinegar sauce.
453 소라회 sorahoe
Parboiled Conch / Morceaux de bulots pochés servis avec de la sauce de piment
Slices of parboiled conch served as a hoe (raw fish) dish with vinegar and soy sauce or vinegared red
chili pepper paste.
454 소면 somyeon
Thin Noodles / Soupe au vermicelle
Thin white noodles (similar to Japanese somyeon) cooked in water and added to a clear broth.
150
455 소박이김치 sobagi-kimchi
Stuffed Kimchi / Sobagi' kimchi
A kimchi made of vegetables such as cucumber, white radish, eggplant, or chili pepper that are slit
lengthwise and stuffed with spicy filling.
456 소주 soju
Soju / Soju' (eau-de-vie coréenne)
A clear, distilled liquor made of rice, sweet potatoes and other ingredients similar to vodka. Along
with makgeolli, this is the most popular alcoholic beverage in Korea and is also the base liquor for
many other drinks. The alcohol content is 20-25%.
457 송이 songi
Pine Mushroom / Champignon de pin
Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall.
151
458 송이밥 songibap
Pine Mushroom Rice / Riz aux champignons de pin
Rice cooked with pine mushrooms.
459 송이볶음 songi-bokkeum
Sauteed Pine Mushroom / Champignons de pin sautés au bœuf et aux oignons
Thinly sliced pine mushrooms lightly seasoned and sauteed with beef, onions and the white stems of
green onions.
460 송이산적 songi-sanjeok
Pine Mushroom Skewers / Brochettes de champignons de pin
Grilled brochettes of seasoned pine mushrooms and beef.
461 송이전골 songi-jeongol
Pine Mushroom Hot Pot / Marmite de bœuf et de champignons de pin
A hot pot of pine mushrooms, seasoned beef, minari (Korean parsley), and other vegetables cooked
in broth.
462 송이찜 songijjim
Simmered Pine Mushroom with Beef Stuffing / Champignons de pin farcis au bœuf et braisés
Pine mushrooms with stems cut lengthwise and stuffed with a beef filling. The stuffed mushrooms
are simmered with other ingredients such as white radish, chestnuts, and gingko nuts.
152
463 송편 songpyeon
Half-moon Rice Cake / Gâteaux de pâte de riz en demi-lune
Half-moon shaped rice cakes made of rice flour dough stuffed with various fillings. A traditional
festival dish served on Chuseok, the Korean harvest festival.
464 쇠고기 soegogi
⇔ 우설 useol 593, 육회 yukhoe 605, 족탕 joktang 668, 족편 jokpyeon 669, 천엽회 cheonyeophoe
700
Beef / Bœuf
Korean cuisine incorporates almost all parts of the cow, including sirloin, loin, shank, brisket, rump,
short ribs, blood, bones, knees, hoof, tail, head, small intestines, tripe, and tongue. Lean meats such
as short ribs, sirloin and loin are grilled. Shank, brisket and ribs are braised and used for soups. Neck,
shoulder and rump are used for bulgogi. Shoulder and shank are served seasoned and raw. Rump and
round are used for brochettes and are dried to make jerky. Rump, shoulder and round are simmered
in soy sauce.
465 쇠고기맑은장국 soegogi-malgeun-jangguk
⇔ 맑은장국 malgeun-jangguk 296
Clear Beef Soup (2) / Consommé de bœuf
A clear soup made of slices of beef stir-fried with some salt, pepper, garlic and other seasonings then
cooked in water to make a broth. Often used as the base for noodle or dumpling soups.
466 쇠고기산적 soegogi-sanjeok
Beef Brochette / Brochettes de bœuf à la ciboulette et aux champignons
Grilled brochettes of marinated slices of beef, green onions and mushrooms.
153
467 쇠고기소금구이 soegogi-sogeumgui
Grilled Beef / Bœuf grillé au sel
Pieces of beef lightly seasoned with salt and grilled.
468 쇠고기전골 soegogi-jeongol
Beef Hot Pot / Casserole de bœuf aux légumes variés
A hot pot of beef with vegetables cooked together in a little broth. This dish is usually cooked and
served at the table.
469 쇠고기튀김 soegogi-twigim
Deep-fried Beef / Beignets de bœuf
Slices of beef dipped in a flour batter and deep-fried.
470 쇠꼬리찜 soekkorijjim
Braised Oxtail / Queue de bœuf assaisonnée et braisée
Pieces of oxtail mixed with spices and seasonings and braised in broth over low heat for a long time.
471 쇠머리떡 soemeoritteok
Rice Cake with Beans and Chestnuts / Gâteaux de riz gluant aux marrons, jujubes et graines de
soja
Steamed rice cake made of glutinous rice flour, sugar, chestnuts, jujubes (Korean dates), and beans.
Served in thin slices.
154
472 쇠머리편육 soemeori-pyeonyuk
Pressed Ox Head / Pâté de tête de bœuf
Ox head meat that has been boiled, taken off the bone, and pressed to remove excess liquid. Served
in slices.
473 수란 suran
Poached Eggs / Œufs pochés
Eggs cooked lightly in boiling water.
474 수박 subak
Watermelon / Pastèque
475 수삼정과 susam-jeonggwa
Candied Fresh Ginseng / Friandise de ginseng au miel
Pieces of ginseng simmered in sugar water then candied with sweet syrup or honey.
476 수수 susu
Millet/ / Sorgho
477 수수경단 susu-gyeongdan
Millet Balls / Boulettes de sorgho aux haricots rouges
Millet flour cakes formed into balls, cooked in water, then rolled in ground red beans or beans. Also
called susu-pattteok.
155
478 수수부꾸미 / 수수전병 susu-bukkumi / susu-jeonbyeong
Millet Pancake / Gâteaux de sorgho fourrés de haricots rouges et frits
Pan-fried, half-moon shaped millet cakes with red bean filling. Also called chalsusu-jijim.
수수팥떡 susu-pattteok ⇒ 수수경단 susu-gyeongdan 477
479 수육 suyuk
Boiled Beef Slices / Emincé de bœuf poché
Pieces of beef cooked in boiling water, then cut into thin slices and served hot.
480 수정과 sujeonggwa
Cinnamon Punch / Boisson sucrée au kaki séché
A sweet punch is made of ginger, cinnamon sticks and sugar simmered together in water. Dried per-
simmons are added after cooling and the punch is served with a few pine nuts floating on top. One of
Korea's most popular dessert drinks.
481 수제비 sujebi
Hand-pulled Dough Soup / Soupe à la pâte de blé
A soup with summer squash, other vegetables, and small dumplings. The dumplings are made of flour
dough that is hand broken into little pieces and dropped into the hot soup right before serving.
482 숙실과 suksilgwa
Glazed Fruits and Nuts / Fruits confits
Fruits and nuts, especially chestnuts, jujubes (Korean dates), and ginger, that have been simmered in
honey, sweet syrup and sugar until glazed.
156
483 숙주나물 sukju-namul
Mung Bean Sprout Namul / Germes de soja blanchis assaisonnés
A side dish of mung bean sprouts blanched in salt water and seasoned.
484 순대 sundae
Korean Sausage / Boudin coréen
A sausage of pork blood, vegetables, and rice or noodles.
485 순댓국 sundaetguk
Korean Sausage Soup / Soupe de boudin coréen
A soup made of cabbage and sliced blood sausage in an ox bone broth.
486 순두부 sundubu
Soft Dubu / Flan de tofu ('sundubu')
Soft dubu (soybean curd / tofu) before thickeners are added to harden the curd to its usual texture.
157
487 순두부찌개 sundubu-jjigae
Soft Tofu Stew / Ragoût de flan de tofu épicé
A spicy red stew with soft dubu (soybean curd / tofu), soybean paste (doenjang), fish sauce, clams,
summer squash, and some meat.
488 순무김치 sunmu-kimchi
Turnip Kimchi / Kimchi de navet à la mode de Ganghwa
A kimchi made of turnips (smaller than the usual white radish used in Korea). This is a specialty of
the Ganghwado region.
술떡 sultteok ⇒ 증편 jeungpyeon 680
489 숭늉 sungnyung
Browned Rice Tea / Boisson chaude au gratin de riz
A tea made of the browned rice from the bottom of the rice pot. Water is poured into the pot and
boiled until the slightly burnt rice on the bottom softens and mixes with the water. This popular drink
is served hot after meals.
490 숯불갈비 sutbul-galbi
⇔ 갈비구이 galbi-gui 18
Charcoal Barbecued Beef Short Ribs / Barbecue de côtes de bœuf
Beef short ribs grilled at the table over charcoal. The meat can be served in two ways: Marinated ribs
are called yangnyeom (seasoned) galbi and plain ribs without seasoning are called saenggalbi.
158
491 시금치 sigeumchi
Spinach / Epinards
492 시금칫국 sigeumchitguk
Spinach Soup / Soupe de viande ou de coquillages aux épinards
A soup made with spinach in beef or clam broth.
493 시래기 siraegi
Dried Radish Leaves / Feuilles de chou et de radis séchées
Leaves of white radish or Chinese cabbage that have been dried to preserve them through the winter
and used later in soups, stews or seasoned side dishes.
494 시래기나물 siraegi-namul
Cooked Dried Radish Leaf Namul / 'Namul' de feuilles de chou et de radis séchées
Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly
in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish.
495 시래기찌개 siraegi-jjigae
Dried Radish Leaf Stew / Ragoût de feuilles de chou et de radis séchées
A stew of dried radish or Chinese cabbage leaves that have been boiled in water and added to a
soybean paste (doenjang) broth.
496 시래깃국 siraegitguk
Dried Radish Leaf Soup / Soupe aux feuilles de chou et de radis séchées
A soup of dried radish leaves or Chinese cabbage leaves that have been cooked in water and added to
a thick soybean paste broth.
497 시루떡 / 시루편 sirutteok / sirupyeon
Layered Rice Cake / Gâteaux de pâte de riz aux haricots rouges
A rice cake made with white rice flour, layered with red bean filling and steamed.
159
498 식초 sikcho
Vinegar / Vinaigre
499 식혜 sikhye
Sweet Rice Punch / Boisson sucrée fermentée à base de riz
A traditional sweet dessert drink made of malt and rice. When served, there are often rice grains
floating on top. Also called dansul.
500 신선로 sinseollo
Royal Hot Pot / Pot-au-feu royal
A hot pot of seafood, fine meats and vegetables in broth cooked at the table in a brass pot that is kept
warm by a small charcoal fire underneath. Traditionally served at the royal court.
501 싸리버섯 ssaribeoseot
Ssari Mushroom / Clavaire
Coral mushroom. The caps are said to taste like chicken and the stems like abalone.
160
502 쌈 ssam
Vegetable Leaf Wraps / Riz à envelopper dans des feuilles de légumes variés
A method of wrapping spoonfuls of cooked rice, grilled meat, or raw fish in various leafy vegetables,
such as lettuce, crown daisy, sesame leaves, kelp (seaweed), and cooked pumpkin leaves.
503 쌈밥 ssambap
Leaf Wraps and Rice / Riz enveloppé dans des feuilles de légumes variés
A dish with rice accompanied by various leafy vegetables, cooked or fresh, such as lettuce, crown
daisy, steamed pumpkin leaves, sesame leaves, and kale.
504 쌍화차 ssanghwacha
Ssangwhacha (Medicinal Tea) / Thé aux herbes médicinales
A health tea made with medicinal herbs and brewed for a long period. Such teas are generally taken
as a cold remedy.
161
505 쏘가리매운탕 ssogari-maeuntang
Spicy Mandarin Fish Stew / Soupe pimentée au poisson jaune ('ssogari')
A spicy stew made of mandarin fish, white radish, green chili peppers, crown daisy, green onions,
and garlic in a broth seasoned with red chili pepper powder or red chili pepper paste.
506 쑥 ssuk
Mugwort / Armoise
507 쑥갓 ssukgat
Crown Daisy / Estragon
A herbal leaf vegetable with a relatively strong scent which is used by itself, cooked and seasoned as
a side dish, or added to fish soups and other stews. lt is also often used for rice wraps.
508 쑥경단 ssuk-gyeongdan
Sweet Rice Balls with Mugwort / Boulettes de riz gluant et d'armoise enrobées de pâte des haricots
rouges
Small rice cake balls made of glutinous rice flour and mugwort, a green vegetable with a distinctive
aroma. These rice cakes are rolled in ground red beans.
509 쑥국 ssukguk
Mugwort Soup / Soupe à l'armoise
A soup made of mugwort in a beef or dried anchovy broth with soybean paste (doenjang). The mug-
wort is often tossed in some soybean flour to bring out its flavor before it is added to the soup.
510 쑥국수 ssuk-guksu
Mugwort Noodles / Nouilles à l'armoise
Noodles made of wheat flour and ground mugwort to give them a distinctive flavor and green color.
162
511 쑥떡 ssuktteok
Mugwort Rice Cake / Gâteaux de riz gluant à l'armoise
Dark green rice cakes made of rice flour and mugwort. Mugwort can also be added to buckwheat,
barley or sweet potato starch to make similar cakes.
512 씀바귀 sseumbagwi
Wild Lettuce / Laiteron
A wild leafy green with edible roots and long, thin leaves that are slightly bitter. This is most com-
monly harvested from the mountains in the spring.
513 씀바귀나물(생채) sseumbagwi-namul (saengchae)
Wild Lettuce Namul / Laiteron assaisonné
A side dish made of wild lettuce which has been first soaked in salt water to remove its bitterness,
then is seasoned with soy sauce, red chili pepper paste, roasted sesame seeds, green anions and garlic.
514 아귀 / 아구 agwi / agu
Monkfish / Lotte
515 아귀찜 / 아구찜 agwi-jjim / agu-jjim
Braised Spicy Monkfish / Lotte mijotée aux germes de soja et au cresson coréen
Angler fish simmered with soybean sprouts, minari (Korean parsley), and a seasoning of green onion,
chili peppers, soy sauce, garlic and sugar.
163
516 아귀탕 / 아구탕 agwi-tang / agu-tang
Monkfish Fish Stew / Soupe de lotte
A stew of angler fish in a soybean paste (doenjang) broth with dried anchovies.
517 아욱국 aukguk
Mallow Soup with Soybean Paste / Soupe aux mauves
A soup of mallow (a thick, dark leafy green that has to be cleaned thoroughly to soften it before
cooking) in a soybean paste (doenjang) broth. Sometimes the soup is thickened with red chili pepper
paste or flavored with dried shrimps.
518 안동소주 Andong-soju
Andong Soju / Eau-de-vie coréenne à la mode d'Andong
A rice liquor that is distilled several times in the distiller used to make soju. The unique method of
making this liquor originated in the city of Andong.
519 안동찜닭 Andong-jjimdak
Andong Braised Chicken / Poulet mijoté à la sauce piquante à la mode d'Andong
Originally from the Andong region, this dish consists of chicken, chili peppers, potatoes, clear noo-
dles, leeks and carrots braised in a spicy sauce of garlic, sweet syrup and soy sauce.
164
520 안주 anju
Dishes for Drinks / Amuse-bouches
ln Korea, ail alcoholic drinks are served with dry snacks or side dishes. The dry snacks include dried
fish or meat similar to beef jerky, nuts, and dried fruits. The most common side dishes are pancakes
(usually with green onions or seafood in them), other pan-fried delicacies, and different kinds of soup
dishes.
알타리김치 altari-kimchi ⇒ 총각김치 chonggak-kimchi 708
521 알탕 altang
Spicy Fish Roe Stew / Ragoût pimenté aux œufs de poisson
A stew with pollack, cod or sea bream roe, spiced with red chili pepper powder, garlic, ginger and
green onions. Altang can also refer to a pickled spicy pollack roe stew.
522 애저찜 aejeojjim
Stuffed Piglet / Porcelet à la vapeur farci de légumes variés
A two-month old piglet stuffed with sticky rice, chestnuts, jujubes (Korean dates), garlic, green on-
ions, ginger, and walnuts and simmered for a long time.
523 약과 yakgwa
Honey Cookie / Gâteaux frits au jus de gingembre et au miel
Deep-fried cookies made from a dough of wheat flour, sesame oil, soju, and honey. The cookies are
pressed in a wood mold into round or flower shapes, then deep-fried and dipped in honey.
165
524 약밥 / 약식 yakbap / yaksik
Sweet Rice with Nuts and Jujubes / Riz gluant coloré aux marrons, aux jujubes, aux pignons et
à la cannelle
Steamed sticky rice made with chestnuts, jujubes (Korean dates), honey, pine nuts and cinnamon.
This dish is a sweet snack similar to rice cake.
525 약주 yakju
Clear Rice Wine (1) / Alcool de riz médicinal
A rice wine made from steamed rice that has gone through several fermentation stages. lngredients in
traditional medicine are also added, giving this liquor its literal name of "medicinal wine" (yak means
medicine).
526 양곰탕 yang-gomtang
Beef Tripe Soup / Soupe aux tripes de bœuf
A soup made of beef tripe simmered for a long period with ginger, garlic, green onions and other
ingredients. This soup is said to be an aphrodisiac.
527 양곱창구이 yang-gopchang-gui
Grilled Beef Tripe and Intestines / Tripes grillées
Beef tripe and intestines mixed in a spicy sauce and grilled. The black outside layer of the tripe is
discarded and only the white inside is used. Sometimes the tripe is grilled plain and served with a
sauce for dipping.
528 양념간장 yangnyeom-ganjang
Seasoned Soy Sauce / Sauce de soja pour assaisonnement
A variation of soy sauce for the table or cooking. This mixture is made by adding green onions, garlic,
sesame seeds, sesame oil, and black pepper or red chili pepper powder to soy sauce.
529 양념게장 yangnyeom-gejang
⇔ 간장게장 ganjang-gejang 15, 게장 gejang 41
Spicy Marinated Crab / Crabes crus pimentés et marinés à la sauce de soja
Crabs marinated in a spicy sauce with a large amount of red chili pepper powder.
166
530 양무침 yang-muchim
Beef Tripe with Spicy Sauce / Tripes à la sauce piquante
Cooked beef tripe mixed with a spicy mixture of soy sauce, red chili pepper powder, green onions,
garlic, sugar, sesame oil and sesame salt.
531 양송이 yangsongi
Button Mushroom / Champignon de Paris
532 양즙탕 yangjeuptang
Chopped Beef Tripe Soup / Bouillon de tripes hachées
A soup made from finely chopped beef tripe that is simmered for a long time to produce a milky
broth. This soup is very nutritious and is often prepared for the sick and elderly.
533 어글탕 eogeultang
Pollack and Beef Soup / Soupe au merlan pané farci de viande hachée et de tofu
A soup with patties made of minced beef, dubu (soybean curd / tofu), and mung bean sprouts that are
placed under a slice of dried pollack. The patties and pollack are dipped in batter, pan-fried together,
and added to a clear broth. Also called bugeokkeopjilguk.
534 어리굴젓 eoriguljeot
Pickled Oyster / Huîtres marinées
Fresh oysters pickled in salt, red chili pepper powder, and crushed garlic.
167
535 어만두 eomandu
Fish Fillet Dumplings / Boulettes de bœuf entourées d'un filet de poisson à la vapeur
Thin fish fillets folded like dumplings, stuffed with minced and seasoned beef, and steamed.
536 어복쟁반 eobok-jaengban
Boiled Meat Platter / Marmite de bœuf bouilli
Slices of cooked beef and some beef broth served in a shallow brass dish. Noodles can also be added.
This dish is a traditional specialty of the Pyeongan-do region in North Korea.
537 어선 eoseon
Steamed Fish Fillet, Beef and Vegetable Mix / Rouleau de filet de poisson aux légumes et bœuf
Thin fish fillets stuffed with beef, shiitake mushrooms, cucumbers and carrots, then coated in starch
and steamed.
538 연근 yeongeun
Lotus Roots / Racine de lotus
Lotus roots are pan-fried, made into porridge, and also dipped in honey to make sweets.
168
539 연근전 yeongeunjeon
Pan-fried Lotus Roots / Racines de lotus panées
Lotus roots sliced into flat, round pieces, coated in a flour and egg batter, and pan-fried.
540 연근정과 yeongeun-jeonggwa
Candied Lotus Roots / Racines de lotus confites
Round slices of lotus root, simmered in sugar water until candied.
541 연근조림 yeongeun-jorim
Glazed Lotus Roots / Racines de lotus mijotées à la sauce de soja
Round slices of lotus root simmered in soy sauce, sugar and rice wine until glazed. Garnished with
sesame seeds.
542 연어 yeoneo
Salmon / Saumon
543 열무 yeolmu
Young Summer Radish / Jeune radis
169
544 열무김치 yeolmu-kimchi
Young Summer Radish Kimchi / Kimchi de feuilles de jeunes radis
A kimchi made of young summer radish (smaller roots with larger leaves). This kimchi has a lot of
water and is lightly seasoned.
545 열무냉면 yeolmu-naengmyeon
Chilled Buckwheat Noodles with Radish Kimchi / Soupe froide aux nouilles et au kimchi de
feuilles de jeune radis
Buckwheat noodles served in a chilled broth with chopped radish kimchi.
546 염통구이 yeomtong-gui
Grilled Ox Heart / Cœur de bœuf grillé au sel
Thin slices of ox heart seasoned with salt and spices and grilled.
170
547 엿 yeot
Malt Candy / Sirop de malt
A sweet, sticky candy made of hardened maltose syrup and sweet glutinous rice. This candy has the
texture of toffee.
548 엿강정 yeot-gangjeong
Malt Toffee / Gâteau de céréales au sirop de malt
Traditional sweet treats made of nuts or cereals, such as peas, beans, pine nuts, peanuts and sesame
seeds, mixed with warm maltose syrup and left to harden.
549 영계백숙 yeonggye-baeksuk
Young Chicken and Ginseng Soup / Poule au pot au ginseng et au riz gluant
A soup made of a whole young chicken stuffed with ginseng, sweet rice, jujubes (Korean dates) and
other ingredients. The stuffed chicken is simmered until tender.
550 오곡밥 ogok-bap
Five Grain Rice / Riz aux cinq céréales
A mixed rice with corn, red beans, beans, white rice, glutinous rice, and glutinous millet. Tradition-
ally, this is the rice served on the first full moon of the lunar calendar.
171
551 오골계탕 ogolgyetang
Stuffed Ogol Chicken Soup / Marmite de poulet noir farci au riz gluant et au ginseng
A soup made of a whole ogol chicken (a chicken with dark meat and bones) stuffed with garlic,
glutinous rice, jujubes (Korean dates), chestnuts, and other ingredients and simmered until tender.
This soup is considered a delicacy due ta its health effects.
552 오리 ori
Duck / Canard
553 오리구이 ori-gui
Grilled Duck / Canard grillé
A duck stuffed with ginger and green onions and hung by its tail to be roasted.
554 오리탕 oritang
Duck Stew / Ragoût de canard
A stew of duck slowly simmered with onions, garlic, radishes, and other vegetables.
172
555 오미자 omija
Omija / 'Omija' (fruit de la famille 'maximowiczia sinensis')
The fruit of the Chinese magnolia vine, used in teas, wine, punches, and as a medicine. Omija literally
means "five tastes" and is said to be ail the flavors: sweet, salty, bitter, sour, and spicy.
556 오미자차 omijacha
Omija Tea / Thé à l''omija' (fruit de la famille 'maximowiczia sinensis')
A tea made of omija (the fruit of the Chinese magnolia vine). Served hot or cold with honey and
garnished with pine nuts.
557 오미자화채 omija-hwachae
Omija Punch / Boisson sucrée à l''omija' et autres fruits
A fruit punch made of omija (fruit of the Chinese magnolia vine), sugar and various fruits. Azalea
petals can also be added.
173
558 오분자기 obunjagi
Small Abalone / Petit ormeau
A shellfish similar to a small abalone. lt is often pickled in salt or put in stews and porridges.
559 오분자기젓 obunjagijeot
Pickled Small Abalone / Petits ormeaux saumurés
Small abalones pickled in salt. A regional specialty of Jeju-do.
560 오분자기찜 obunjagijjim
Braised Small Abalone / Petits ormeaux assaisonnés à la vapeur
Small abalones seasoned in spices and braised.
561 오이 oi
Cucumber(s) / Concombre
562 오이냉국 oi-naengguk
Chilled Cucumber Soup / Soupe froide au vinaigre et à la julienne de concombre assaisonnée
Julienned cucumbers, seasoned and salted, then added to a chilled vinegary soup.
563 오이무침 oi-muchim
Seasoned Cucumbers / Julienne de concombre assaisonnée et navet rapé
Sliced cucumbers lightly salted and mixed with julienned white radish, red chili pepper powder, green
onions, garlic and ginger. Also called oi-saengchae.
174
564 오이볶음 oi-bokkeum
Sauteed Cucumbers / Concombre sauté au porc
Sliced cucumbers lightly salted and squeezed by hand to remove excess liquid, then sauteed with
minced pork and seasonings.
오이생채 oi-saengchae ⇒ 오이무침 oi-muchim 563
565 오이선 oi-seon
Stuffed Cucumbers / Concombre farci à la sauce aigre-douce
Cucumbers cut into three or four sections, slit lengthwise and lightly salted. After lightly sauteeing
the cucumbers, each section is stuffed with beef, egg, sliced mushrooms and others ingredients. A
mixture of water, sugar and vinegar is poured over the stuffed cucumbers to give a sweet, vinegary
flavor.
566 오이소박이(김치) oi-so-bagi / oi-so-bagi-kimchi
Cucumber Kimchi / Kimchi de concombre farci
A kimchi made of cucumbers cut into three to four sections, slit lengthwise, and stuffed with a filling
of green onions, garlic, ginger and red chili pepper powder.
567 오이장아찌 oi-jangajji
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste / Concombre salé
Salted cucumbers pickled in a mixture of vinegar, soy sauce and sugar, or put into a jar of red chili
pepper paste or soybean paste (doenjang). Keeps for a long period and is served as a side dish.
175
568 오이지 oiji
Cucumbers Pickled in Salt Water / Concombre saumuré
Cucumbers pickled by pouring hot salt water over them and letting them sit for a long time.
569 오징어 ojingeo
Squid / Calmar
Squid are eaten fresh or dried in the open air.
570 오징어구이 ojingeo-gui
Grilled Squid / Calmars grillés
Fresh squid coated with red chili pepper paste and soybean paste (doenjang) and grilled. When
cooked with red chili pepper paste, this dish is called squid bulgogi.
571 오징어덮밥 ojingeo-deopbap
Spicy Stir-fried Squid with Rice / Calmar sauté à la sauce piquante sur lit de riz
Squid and vegetables stir-fried in a red chili pepper sauce and served on rice.
572 오징어무침 ojingeo-muchim
Seasoned Squid / Calmar blanchi à la sauce de piment
Blanched squid slices and vegetables mixed with a red chili pepper sauce.
오징어불고기 ojingeo-bulgogi ⇒ 오징어구이 ojingeo-gui 570
176
573 오징어숙회 / 오징어데침 ojingeo-sukhoe / ojingeo-dechim
Parboiled Squid / Tranches de calmar blanchi
Parboiled squid slices served with vinegared red chili pepper paste sauce.
574 오징어순대 ojingeo-sundae
Stuffed Squid / Calmar farci
A cleaned squid stuffed with a mixture of dubu (soybean curd / tofu), mung bean sprout and season-
ings, then cooked.
575 오징어젓 ojingeojeot
Pickled Squid / Encornets saumurés
Slices of fresh squid pickled in salt with red chili pepper powder.
576 오징어채무침 ojingeochae-muchim
Seasoned Dried Squid Strips / Calmars séchés assaisonnés
Thin strips of dried squid mixed in a spicy red chili pepper sauce or seasoned soy sauce.
177
577 오징어채볶음 ojingeochae-bokkeum
Sauteed Dried Squid Strips / Calmars séchés assaisonnés et sautés
Thin strips of dried squid sauteed with soy sauce or red chili pepper paste.
578 오징어회 ojingeohoe
Raw Squid / Tranches de calmar cru
Fresh squid sliced and served raw with a dipping sauce of vinegared red chili pepper paste.
579 옥돔 okdom
Tilefish / Dorade royale
Tilefish has a fresh and slightly sweet, buttery flavor.
580 옥돔구이 okdom-gui
Grilled Tilefish / Dorade royale grillée
Tilefish sprinkled with salt and grilled.
581 옥돔미역국 okdom-miyeokguk
Tilefish and Seaweed Soup / Soupe d'algues à la dorade royale
A soup made of tilefish fillets cooked with seaweed. A regional specialty of Jeju-do.
178
582 옥돔죽 okdomjuk
Rice Porridge with Tilefish / Bouillie de riz à la dorade royale
Rice porridge with tilefish. The fish is added to the rice and simmered until thick.
옥수수밥 oksusubap ⇒ 강냉이밥 gangnaengibap 32
583 온면 onmyeon
Buckwheat Noodle Soup / Nouilles dans un bouillon chaud
A warm buckwheat noodle soup in a beef broth served with kimchi. Also refers to all hot noodles.
올갱잇국 olgaengitguk ⇒ 다슬깃국 daseulgitguk 161
584 온반 / 원반 onban / wonban
Chicken Soup with Rice / Riz dans une soupe au poulet à la mode de Pyeongyang
Cooked rice in a chicken broth topped with seasoned chicken. A specialty of the Pyeongan-do region
in North Korea.
585 왁저지 wakjeoji
Braised Radish with Beef and Mushroom / Navets braisés aux champignons et au bœuf
Large radish pieces simmered over low heat with seasoned beef slices and mushrooms. Some varia-
tions use pork or fish instead of beef. This dish is popular during autumn when radishes are in season.
586 완자전 wanjajeon
Pan-fried Beef Patties (2) / Boulettes de bœuf panées
Patties of minced beef, dubu (soybean curd / tofu), and seasonings dipped in egg and pan-fried.
587 완자탕 wanjatang
Fish or Meatball Soup / Soupe aux boulettes de poisson et de viande
A soup of small beef, pork, or chicken meatballs and fish in a clear meat broth. The balls are dipped
in egg before they are put in the soup.
179
588 용봉탕 yongbongtang
Chicken and Crusian Carp Soup / Soupe au poulet et à la carpe
A soup of chicken and crusian carp with shiitake mushrooms, jujubes (Korean dates), and chestnuts.
This soup is said to be an aphrodisiac.
589 우거짓국 / 우거지탕 ugeoji-guk / ugeoji-tang
Napa Cabbage Soup (2) / Soupe aux feuilles de chou séchées
A soup made of the green leaves of the Chinese cabbage in a soybean paste (doenjang) broth.
590 우둔찜 udunjjim
Rump Stew with Vegetables / Cuisse de bœuf braisée à la sauce de soja
A stew of beef rump with shiitake mushrooms, white radish, chestnuts and gingko nuts mixed in a
seasoned soy sauce. The ingredients are simmered over a long period until the meat has absorbed the
full flavor of its sauce.
591 우렁된장찌개 ureong-doenjangjjigae
Freshwater Snail Soybean Paste Stew / Ragoût de pâte de soja fermentée aux paludines
A soybean paste (doenjang) stew with mud snails and vegetables.
592 우렁찜 ureongjjim
Braised Mud Snails / Potage aux paludines et aux germes de soja
Mud snails braised with bean sprouts and vegetables in a dried anchovy broth thickened with flour.
180
593 우설 useol
⇔ 쇠고기 soegogi 464
Boiled Beef Tongue / Langue de bœuf cuite
Beef tongue is a delicacy in Korea. lt is boiled, thinly sliced, and served with other meats and a
dipping sauce or added to special soups.
594 우엉 ueong
Burdock / Racine de bardane
A root vegetable often served as a side dish with soy sauce.
595 우엉조림 ueong-jorim
Glazed Burdock / Racine de bardane mijotée à la sauce de soja
Burdock simmered in soy sauce, sesame oil, and sugar until glazed and garnished with sesame seeds
and red chili pepper threads.
181
596 웃기 utgi
Toppings / Couronnement de plats
Toppings or garnishes, such as fruit or dried meats, used to decorate and add flavor to meal dishes or
rice cakes.
597 원소병 wonsobyeong
Honey Punch with Sweet Rice Balls / Boisson au miel et aux boulettes de riz gluant
A traditional drink made of water and honey with small rice cake balls filled with jujubes (Korean
dates) and citron peel.
598 원추리나물 wonchuri-namul
Day Lily Namul / Lis jaunes blanchis et assaisonnés
Blanched day lily stems seasoned with soybean paste (doenjang), red chili pepper paste, green onions,
garlic, sesame oil, and sesame salt. This is a spring dish.
599 유(밀)과 yugwa / yumilgwa
Deep-fried Grain Cookies / Gâteaux frits au miel
A variety of traditional cookies made with different kinds of flour and pan-fried or deep-fried. Each
variety of cookie has a different name according to its ingredients and how it is cooked. Also called
yumilgwa.
Deep-fried Grain Cookies (yugwa)
These are traditional Korean cookies that are deep-fried and dipped in honey. There are many kinds
of these cookies, including yokgwa, dasikgwa, taraegwa, and maejokgwa.
182
600 유자 yuja
Citron / 'Yuja' (agrume coréen)
601 유자정과 yuja-jeonggwa
Glazed Citron / Yuja' glacé
Citron peel cooked in water then simmered in sugar water until glazed. The citron fruit is added
during the glazing process.
602 유자차 yuja-cha
Citrus Tea / Thé au 'yuja' confit
A tea made by adding hot water to a mixture of citron peel and honey or sugar syrup resembling
marmalade.
183
603 육개장 yukgaejang
Spicy Beef Soup / Ragoût de bœuf épicé
A soup made with beef, green onions, fiddleheads, and other vegetables in a spicy red broth seasoned
with red chili pepper powder, garlic, and soy sauce.
604 육포 yukpo
Dried Beef Jerky / Emincés de bœuf assaisonné et séché
Thin slices of beef marinated in soy sauce, black pepper, sugar and other seasonings, then dried in
the shade. Often served as a dried snack with alcohol.
605 육회 yukhoe
⇔ 쇠고기 soegogi 464
Beef Tartare / Steak tartare à la coréenne
Thinly sliced raw beef seasoned with soy sauce, salt and sesame oil. Similar to steak tartare, this dish
is usually served with julienned Korean pear and garlic.
184
606 육회돌솥비빔밥 yukhoe-dolsot-bibimbap
Beef Tartare Stone Pot Bibimbap / Cassolette de riz aux légumes et au bœuf cru assaisonné
A bibimbap served in a hot stone pot with vegetables and seasoned beef tartare over rice. When
served, ail the ingredients are mixed together with a spicy red chili pepper sauce in the sizzling pot.
607 율란 yullan
Mashed Chestnut Sweets / Boulettes de purée de marrons aux pignons
Mashed cooked chestnuts mixed with cinnamon and sugar, molded into chestnut shapes, and rolled
in ground pine nuts or cinnamon.
608 율무차 yulmucha
YulmuTea / Thé aux grains de 'yulmu'
A hot drink made by adding roasted ground Job' s tears (this white powder has a nutty flavor) into hot
water with sugar or honey.
609 은어 euneo
Sweetfish / Poisson d'argent
610 은행 eunhaeng
Gingko / Noix de ginkgo
185
611 이강주 igangju
Igangju / Boisson alcoolisée au jus de poire et de gingembre
A liquor made by adding pear juice, ginger juice, honey and water to soju. This liquor is typically
produced in February according to the lunar calendar and is famous in Jeonju in Jeolla-do in south-
western Korea and Hwanghae-do in North Korea.
612 인삼 insam
Ginseng / Ginseng
A root famous for its medicinal properties that is also used for cooking. Fresh ginseng is called susam
and is served sliced as a special appetizer or dessert. lt can also be made into a juice. Dried ginseng
is most often used to make tea or is added to dishes such as soups.
613 인삼정과 insam-jeonggwa
Candied Ginseng / Ginseng au sirop
Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until
candied.
614 인삼주 insamju
Ginseng Wine / Liqueur de ginseng
Liquor fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has
already been made.
186
615 인삼차 insam-cha
Ginseng Tea / Thé au ginseng
A tea traditionally made by simmering ginseng, jujubes (Korean dates), and peeled chestnuts. Re-
cently, an instant powdered version has become widely available. Ginseng tea is served with pine
nuts on top.
616 인절미 injeolmi
Sweet Rice Cake / Gâteaux de riz gluant et garnitures variées
A rice cake made of steamed glutinous rice that is beaten to make a firm, sticky dough. The rice cake
is cut into squares and coated in ground beans or black sesame seeds to prevent them from sticking
together and give them flavor.
617 임자수탕 imjasutang
Chilled Chicken Soup / Soupe froide au poulet et aux graines de sésame moulues
A soup made of chopped chicken, minari (Korean parsley) stems, julienned egg garnish, and ground
sesame seeds in a chilled chicken broth.
618 잉어찜 ingeojjim
Braised Carp / Carpe à la vapeur
Seasoned carp braised or cooked in boiling water.
619 잉어회 ingeohoe
Raw Carp / Carpe crue
Freshly cleaned carp filleted, sliced thinly, and served raw.
187
620 자리돔구이 jaridom-gui
Grilled Damselfish / Demoiselle grillée au sel
Damselfish seasoned with salt or soy sauce and grilled.
621 자리돔물회 jaridom-mulhoe
Raw Damselfish in Chilled / Broth Emincé de demoiselle crue aux légumes dans un bouillon froid
assaisonné
Thinly sliced raw damselfish seasoned with sesame leaves, green chili peppers and chives and served
in a seasoned chilied broth. A specialty of Jeju-do.
622 자반 jaban
Salted Fish / Poisson saumuré
Various types of fish that have been cleaned, salted and preserved. Served as side dishes.
623 작설차 jakseolcha
Sparrow's Tongue Green Tea / Thé vert 'Jakseol'
A green tea made with the new leaves of that year. Jakseol literally means "sparrow's tongue" and
refers to the shape of the tea leaf.
188
624 잔치국수 janchi-guksu
Banquet Noodles / Soupe de nouilles à la viande et aux légumes
A simple noodle dish of thin wheat noodles in a clear broth and topped with julienned egg garnish,
sauteed beef, julienned summer squash and mushrooms. This dish was traditionally served at large
banquets and feasts.
625 잡누름적 japnureumjeok
Mixed Brochette / Brochettes de bœuf, fruits de mer et légumes
Colorful brochettes made of beef, abalone, sea cucumber, shiitake mushrooms, bellflower root
(doraji), and carrots. The ingredients are cut into strips of similar lengths, marinated and pan-fried
separately, and put together on skewers.
626 잡산적 japsanjeok
Beef and Vegetable Brochette (2) / Brochettes de bœuf, foie, tripes et champignons
Brochettes of beef, liver, tripe, green onions and mushrooms. The ingredients are cut into similar
lengths, pan-fried with seasonings, and put together on skewers.
189
627 잡채 japchae
Stir-fried Glass Noodles and Vegetables / Vermicelles sautés aux légumes et à la viande
Vegetables and beef pan-fried separately then mixed with clear noodles, soy sauce, and other season-
ings. One of the most popular party dishes, this dish is often seen at special banquets.
628 잣 jat
Pine Nut(s) / Pignons
629 잣강정 jat-gangjeong
Pine Nut Cookies / Gâteau de riz frit au miel et aux pignons
Cookies made with rice flour that are deep-fried, dipped in sweet syrup, and topped with pine nuts.
630 잣박산 jat-baksan
Pine Nut Candy / Friandise aux pignons
A sweet treat made of pine nuts mixed with maltose syrup, sugar and honey and left to harden.
190
631 잣죽 jatjuk
Pine Nut Porridge / Bouillie de riz aux pignons
A rice porridge cooked with pine nuts.
632 장국밥 janggukbap
Rice in Beef Soup / Riz nature dans un bouillon de bœuf
Cooked rice in a hot beef broth, often topped with beef brochettes and julienned egg garnish. This
dish originates in Seoul.
633 장김치 jang-kimchi
Soy Sauce Kimchi / Kimchi à la sauce de soja
A kimchi made with soy sauce. The young leaves in the heart of the cabbage are sliced and mixed
with julienned white radish, red chili threads, garlic, green onions, ginger, minari (Korean parsley),
and mushrooms. Ali the ingredients are then seasoned together with soy sauce.
191
634 장떡 jangtteok
Pan-fried Soybean Paste Patties / Galette de riz gluant à la pâte de soja fermentée et à la viande
Thin pan-fried patties made with glutinous rice flour, soybean paste (doenjang), minced meat, green
onions, garlic, black pepper and sesame seeds.
635 장산적 jang-sanjeok
Grilled and Braised Beef / Bœuf grillé et mijoté à la sauce de soja
Beef fillet tenderized with small incisions, seasoned and grilled, then braised in soy sauce and spices.
636 장아찌 jangajji
Pickled Vegetables / Légumes marinés à la pâte de soja fermentée
Vegetables pickled in soybean paste (doenjang) or red chili pepper paste and served as a side dish.
The most commonly used vegetables include white radish, cucumber, scallions, Korean melons
(small yellow melons with a smooth rind), soybean leaves, and green chili peppers.
192
637 장어구이 jangeo-gui
Grilled Eel / Anguille grillée à la pâte de soja pimentée
Eel marinated in a sauce of red chili pepper paste, soy sauce, sugar, green onions, garlic and sesame
oil and grilled. The eel can also be lightly steamed, coated with a mixture of soy sauce and sugar, and
then grilled.
638 장조림 jang-jorim
Soy Sauce Braised Beef / Bœuf mijoté à la sauce de soja
Pieces of beef braised in soy sauce and water until the meat turns dark and salty. The meat is then cut
into smaller pieces for serving. This is one of the most traditional and popular beef side dishes.
639 재첩국 jaecheopguk
Small Clam Soup / Soupe aux palourdes
Small clams, steamed and shelled, cooked in a clam broth and seasoned with salt. A specialty of
Gyeongsang-do in southeastern Korea.
193
640 적 jeok
Brochette / Brochettes de bœuf aux légumes
Meats and vegetables thinly sliced and put on skewers, dipped in flour and egg, and pan-fried.
641 전 jeon
Pan-fried Delicacies / Viande ou légumes panés
Small patties of minced meat or chopped vegetables dipped in flour and egg, then pan-fried.
642 전골 jeongol
Hot Pot / Cassolette
A dish of broth, meat, vegetables, and a variety of seasonings and spices cooked at the table in a wide,
shallow pot.
643 전복 jeonbok
Abalone / Ormeau
644 전복죽 jeonbok-juk
Abalone Rice Porridge / Bouillie de riz aux ormeaux
A savory rice porridge cooked with minced abalone.
645 전복찜 jeonbokjjim
Simmered Abalone / Ormeaux mijotés à la sauce de soja et au miel
Whole or chopped abalone with beef, sea cucumber, octopus, mussels, mushrooms and spices sim-
mered in seasoned soy sauce and honey.
646 전복초 jeonbokcho
Abalone in Soy Sauce / Ormeaux mijotés et assaisonnés
Abalone simmered over low heat in a mix of soy sauce, sugar and black pepper.
194
647 전복회 jeonbokhoe
Raw Abalone / Ormeaux crus
Fresh or blanched abalone thinly sliced and served raw with a dipping sauce of either soy sauce and
vinegar or vinegared red chili pepper paste.
전유어 jeonyueo ⇒ 생선전 saengseonjeon 439
648 전주비빔밥 Jeonju-bibimbap
Jeonju-style Bibimbap / 'Bibimbap' (riz au bœuf et aux légumes) à la mode de Jeonju
A mixed rice dish with a wide variety of blanched and seasoned vegetables, minced beef, and a fried
egg served on a bowl of rice, ail mixed together with red chili pepper paste before eating. A popular
dish originating in the city of Jeonju.
649 절편 jeolpyeon
Patterned Rice Cake / Rondelles de pâte de riz gaufrées
White rice cakes rolled fiat, pressed with patterned molds, and cut into small squares. The patterned
rice cakes are then brushed with oil.
650 젓갈 jeotgal
Salted Seafood / Poisson saumuré aux épices
Sauce made of various kinds of fish or seafood that have been pickled in salt and fermented. This
sauce can be served as a side dish or used as a seasoning for other dishes.
195
651 젓국찌개 jeotguk-jjigae
Pickled Shrimp Stew / Ragoût de crevettes saumurées au tofu et à la salaison d'œufs de merlan
A stew of pollack roe and dubu (soybean curd / tofu) seasoned with red chili pepper in a pickled
shrimp broth.
652 정과 jeonggwa
Candied Fruits or Roots / Gâteaux aux fruits ou racines cuits au miel
Traditional sweet treats made of fruits or roots candied in honey or syrup.
Candied Fruits or Roots (jeonggwa)
A sweet made from fruit candied in sugar water or honey. Some of the fruits used are apricot, cherry,
and quince, but roots and vegetables such as ginger, bamboo shoots, carrots, ginseng, and lotus roots
are also common. Candied jujubes (Korean dates) are called daechucho and candied chestnuts are
called bamcho. A similar sweet yullan, is made of chestnuts that are steamed, mashed and mixed with
honey, then rolled back into chestnut shapes. Similarly, minced jujubes (Korean dates) that are mixed
with honey and rolled back into date shapes are called joran.
653 정식 jeongsik
Set Menu / Table coréenne
The set menu of a restaurant; usually the specialty of the house.
654 제육 jeyuk
⇔ 돼지고기 dwaejigogi 243, 삼겹살구이 samgyeopsal-gui 424
Spicy Pork / Emincé de porc
Pork. Also refers to thinly sliced cooked pork.
제육보쌈 jeyuk-bossam ⇒ 보쌈 bossam 383
제육볶음 jeyuk-bokkeum ⇒ 돼지고기볶음 dwaejigogi-bokkeum 246
196
655 조개 jogae
⇔ 대합 daehap 203
Clam (2) / Coquillage
656 조개국수 jogae-guksu
Noodles in Clam Broth / Soupe de nouilles aux coquillages
Home-style noodles made of wheat or bean flour cooked in a clear clam broth.
657 조개젓 jogaejeot
Pickled Small Clams / Coquillages saumurés
Shelled clams pickled in salt. Served as a side dish.
658 (모시)조개탕 jogaetang / mosijogaetang
Clam Soup (2) / Ragoût de coquillages pimenté
Soup with clams in their shells and vegetables in a clam broth, seasoned with red chili pepper powder.
659 조기 jogi
Yellow Croaker (Yellow Corvina) / Ombrine
660 조기구이 jogi-gui
Grilled Yellow Croaker / Ombrine grillée au sel
Croaker salted and grilled.
197
661 조기매운탕 jogi-maeuntang
Spicy Yellow Croaker Stew / Soupe d'ombrine à la sauce piquante
A spicy red stew with croaker, beef and vegetables.
662 조기젓 jogijeot
Pickled Yellow Croaker / Ombrine saumurée
Croaker pickled in salt to make a thick fish sauce.
663 조기조림 jogi-jorim
Braised Yellow Croaker / Ombrine assaisonnée et mijotée
Croaker braised in seasoned soy sauce, green onions and garlic.
664 조란 joran
Mashed Jujube Sweets / Boulettes de purée de jujubes aux pignons
Steamed and mashed jujubes (Korean dates) mixed with sugar and molded back into their original
shape. The balls are rolled in ground pine nuts to hold their shape and prevent them from sticking to
each other.
665 조롱떡국 jorongtteokguk
Rice Ball Pasta Soup / Soupe de pâte de riz en forme de cocon
Beef broth soup with rice pasta. A specialty of the Gaeseong region.
198
666 조림 jorim
Soy Sauce Braised Dishes / Plats mijotés
These braised dishes are made by simmering meat or fish in soy sauce and other seasonings.
667 족발 jokbal
Pig's Feet / Pied de porc assaisonné et mijoté
Pig's feet cooked in soy sauce, sugar, ginger and garlic until glazed.
668 족탕 joktang
⇔ 쇠고기 soegogi 464
Ox Foot Soup / Soupe au pied et à la cuisse de bœuf
A soup of ox feet and beef shank simmered for a long time.
669 족편 jokpyeon
⇔ 쇠고기 soegogi 464
Pressed Ox Feet / Gelée de pied de bœuf
Ox feet simmered until the meat comes off the bones. The meat is pressed and served thinly sliced
with vinegar and soy sauce.
670 주꾸미 jukkumi
Baby Squid / Petit calmar
Smaller than baby octopus, baby squid is usually parboiled and served with a dipping sauce of vine-
gared red chili pepper paste.
671 주물럭구이 jumulleok-gui
Grilled Beef with Salt and Sesame Oil / Grillade de bœuf assaisonné
Strips of beef rubbed with salt and sesame oil and grilled.
199
672 주악 juak
Pan-fried Sweet Rice Cake Coated with Honey / Gâteaux de riz fourrés au miel
Rice cakes made of glutinous rice flour and natural colorings, stuffed with fillings such as mush-
rooms, jujubes (Korean dates) and chestnuts, and pan-fried. The fried cakes are dusted with sugar or
dipped in honey.
673 죽 juk
Porridge / Porridge de riz
Porridge made of rice or other grains simmered in water until thick. Served as a main dish or in
smaller portions as an appetizer.
674 죽순 juksun
Bamboo Shoots / Pousse de bambou
675 죽순볶음 juksun-bokkeum
Sauteed Bamboo Shoots / Pousses de bambou sautées au porc
Bamboo shoots sauteed with pork, green chili peppers, onions, and seasonings.
676 죽순찜 juksun-jjim
Stuffed Bamboo Shoots / Pousses de bambou braisées au bœuf et aux champignons
Bamboo shoots slit lengthwise, stuffed with seasoned beef and mushrooms, and simmered in broth.
200
677 죽순채 juksun-chae
Seasoned Bamboo Shoots / Julienne de pousses de bambou sautée aux légumes
Bamboo shoots cooked in water, thinly sliced, and mixed with vegetables, soy sauce and vinegar. The
ingredients may be stir-fried with minced pheasant meat and seasoned with salt instead of soy sauce.
678 죽순회 juksun-hoe
Parboiled Bamboo Shoots / Pousses de bambou blanchies à la sauce de pâte de piment et au vin-
aigre
Blanched young bamboo shoots cut into thin, wide slices and served with a dipping sauce of vinegared
red chili pepper paste.
679 죽염 jugyeom
Bamboo Salt / Sel de bambou
A flavored salt made by filling a hollow bamboo stem that has been cut into sections with plain salt.
The sections are then scorched in a hot oven and the salt is removed for use. This salt is said to have
a superior taste and medicinal benefits.
680 증편 jeungpyeon
Rice Wine Cake / Gâteaux de riz à l'alcool
Steamed rice cakes made with white rice flour and rice wine. The wine ferments the dough and gives
a tangy taste to the cakes. The tops of these white, fluffy cakes are colorfully garnished. Also called
sultteok (wine cake).
681 지단 jidan
Egg Garnish / Fines lanières d'omelette
Egg whites and yolk beaten together or separately, then pan-fried very thinly. The cooked egg is
julienned or cut into diamonds, and is used as a topping or garnish for many dishes.
682 진달래술 jindallaesul
Azalea Liquor / Liqueur d'azalée
A sweet liquor made by adding azalea petals and sugar to soju. Also called dugyeonju.
201
683 진달래화전 jindallae-hwajeon
Pan-fried Cake with Azaleas / Gâteaux de riz gluant aux pétales d'azalée
Small pan-fried fiat rice cakes decorated with azalea flowers. Also called dugyeonhwajeon.
684 진달래화채 jindallae-hwachae
Azalea Punch / Boisson sucrée aux azalées
Azalea petals coated in starch, blanched, then added to a sugared omija (fruit of the Chinese magnolia
vine) punch.
685 짠무 jjanmu
Pickled Radish / Navets saumurés
Autumn white radishes pickled whole in salt and kept until the following summer.
686 쪽파김치 jjokpa-kimchi
Spring Onion Kimchi / Kimchi de ciboulette
A kimchi made of lightly salted spring onions mixed with kimchi seasonings.
687 찌개 ~jjigae
Stew / Ragoût
Thicker and more strongly flavored than soups, stews can be categorized by the main seasoning (red
chili pepper paste stew, soybean paste (doenjang) stew, or pickled shrimp stew) or by their main
ingredient (fish stew, dubu stew, or meat stew).
202
688 찐만두 jjin-mandu
Steamed Dumplings / Raviolis à la vapeur
Dumplings cooked in a steamer.
689 찜 ~jjim
Braised, Simmered or Steamed Dishes / Plats à la vapeur
The main ingredients, either meat or fish, are seasoned and simmered until the liquid is reduced and
the ingredients take on the full flavor of the seasoning.
찜닭 jjimdak ⇒ 닭찜,삶기 dakjjim 184
찬 chan ⇒ 반찬 banchan 356
203
690 찰밥 chalbap
Cooked Sweet Rice / Riz gluant aux haricots rouges, marrons et jujubes
Cooked sweet rice with red beans, jujubes (Korean dates), and chestnuts. Sugar, soy sauce and sesame
oil are added to bring out the flavor.
찰수수지짐 chalsusu-jijim ⇒ 수수부꾸미 susu-bukkumi 478
691 참기름 chamgireum
Sesame Oil / Huile de sésame
Oil pressed from roasted sesame seeds. One of the main seasonings in Korean cooking.
692 참깨 chamkkae
⇔ 깨 kkae 110
Sesame (Seeds) (2) / Graines de sésame
Sesame seeds are an indispensable ingredient in Korean cooking. They are either roasted and used
directly or ground with a little salt.
693 참나물 chamnamul
Cham Namul / Feuilles de 'cham' assaisonnées
A wild leafy green with a strong scent, blanched or served fresh with various seasonings as a side
dish.
204
694 참외 chamoe
Korean Honey Melon / Melon jaune
A small, oval melon with a smooth, yellow rind and white ridges running lengthwise. Along with the
watermelon, this is one of the most common summer fruits.
695 찹쌀 chapssal
Sweet Rice / Riz gluant
Sweet rice is stickier than plain white rice and is often used to make rice cake.
696 찹쌀부꾸미 chapssal-bukkumi
Pan-fried Sweet Rice Cake with Fillings / Gâteaux de riz gluant fourrés de haricots rouges et frits
Round, fiat cakes made with glutinous rice flour that are pan-fried, folded in half, and stuffed with a
variety of fillings.
697 창란젓 changnanjeot
Pickled Pollack Innards / Boyaux de cabillaud saumurés
Pollack innards cleaned and preserved in a sauce of red chili pepper powder, garlic and ginger. After
fermentation, this dish becomes a salty side dish.
698 채소죽 chaeso-juk
Vegetable Rice Porridge / Bouillie de riz aux légumes
A rice porridge made with vegetables such as summer squash, green onions, bean sprouts, and pump-
kin.
205
699 채소튀김 chaeso-twigim
Deep-fried Vegetables / Assortiment de légumes frits
Vegetables dipped in a flour batter and deep-fried.
700 천엽회 cheonyeophoe
⇔ 쇠고기 soegogi 464
Beef Tripe Tartare / Tripes de bœuf crues
Beef tripe washed clean with salt then cut into thin strips and served raw. The pieces are dipped in a
mixture of salt, black pepper and sesame oil before eating.
701 청각 cheonggak
Sea Staghorn / Plante marine
A type of sea plant used as a topping for traditional water kimchi. lt can also be blanched, then sea-
soned and served as a side dish.
702 청국장찌개 cheongguk-jang-jjigae
Rich Soybean Paste Stew / Ragoût de pâte de soja légèrement fermentée au tofu
A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu
(soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell
than the regular soybean paste (doenjang). Also called dambukjang-jjigae.
703 청어구이 cheongeogui
Grilled Herring / Hareng grillé
Herring sprinkled with salt or marinated in a spiced soy sauce and grilled.
206
704 청주 cheongju
Clear Rice Wine (2) / Liqueur de riz (blanche)
A clear, refined rice wine made from a thicker rice wine that has been strained several times. This
type of rice wine is similar to Japanese sake.
청포묵 cheongpomuk ⇒ 녹두묵 nokdumuk 153
705 초간장 cho-ganjang
Vinegared Soy Sauce / Sauce de soja au vinaigre
A mixture of soy sauce and vinegar. This tangy dipping sauce is served with fish dishes or pan-fried
vegetables and meat patties.
706 초고추장 cho-gochujang
Red Chili Pepper Paste with Vinegar / Sauce de piment au vinaigre
Red chili pepper paste mixed with vinegar and sugar to make a more liquid dipping sauce with a
sweet and sour taste. This sauce is most commonly served with raw fish dishes.
707 초교탕 chogyotang
Battered Meat and Vegetable Soup / Soupe au poulet, au bœuf et aux champignons enrobés de
pâte
A soup with chicken, beef, shiitake mushrooms, bellflower root (doraji) and minari (Korean parsley)
which have been seasoned, dipped in a fleur batter, and cooked in broth.
207
708 총각김치 chonggak-kimchi
Whole Radish Kimchi / Kimchi de jeunes radis
A kimchi made of young white radishes used whole with the stems and leaves. The radishes are
seasoned with red chili pepper powder, green onions, garlic, ginger and fish sauce, then left to cure.
lt literally means bachelor kimchi, because the stems are reminiscent of the long ponytails of unmar-
ried men in traditional times. Also called altari kimchi.
709 추어탕 chueo-tang
Loach Soup / Ragoût de loche aux légumes
A thick, strongly flavored soup made of fresh loach simmered with vegetables, soybean paste (doen-
jang), and red chili pepper paste.
710 취나물 chwi-namul
Wild Aster Namul / 'Chwi' (légume vert) assaisonné
A side dish made with blanched wild aster (a vegetable found in the mountains) that has been seasoned
or stir-fried with other ingredients.
208
711 칠보편포 chilbo-pyeonpo
⇔ 대추초 daechucho 198, 편포 pyeonpo 756
Ground Beef Jerky with Pine Nuts / Hachis de bœuf séché aux sept pignons
Dried ground beef jerky garnished with pine nuts.
712 칡차 chikcha
Arrowroot Tea / Thé à la racine de maranta
A tea made with the juice pressed from wild arrowroot. Powdered arrowroot can also be used.
713 칼국수 kal-guksu
Noodle Soup / Soupe de nouilles maison
A soup made of wheat flour noodles flattened and cut by hand, served in a hot chicken or beef broth
and topped with clams, julienned summer squash, and a seasoning sauce.
714 코다리찜 kodarijjim
Simmered Half-dried Pollack / Merlan demi-séché assaisonné et mijoté
Half-dried pollack marinated in a sauce of red chili pepper paste, soy sauce, sugar, green onions,
ginger, sesame oil and black pepper, then simmered over low heat.
209
715 콩 kong
Bean (Soybean) / Soja
Soybeans are used to make soy sauce, dubu (soybean curd / tofu), and oil.
716 콩국 kongguk
Chilled White Bean Soup / Soupe froide à la purée de soja
A soup made with white soybeans that have been soaked for five to six hours, drained, boiled, and
then pureed. The puree is strained to make this creamy, chilled soup.
717 콩국수 kong-guksu
Noodles in Cold Soybean Soup / Soupe froide à la purée de soja aux nouilles
Chilled white bean soup made of pureed soybeans served with noodles and garnished. with julienned
cucumber and watermelon. Sometimes white sesame seeds are added to the puree. This dish is eaten
in the hot summer
718 콩나물 kong-namul
Bean Sprout Namul / Germes de soja
Sprouts about 5-7 centimeters long made from soybeans soaked in water. An inexpensive and popular
ingredient for many Korean dishes.
719 콩나물국 kong-namul-guk
Bean Sprout Soup / Soupe aux germes de soja
A clear soup with soybean sprouts.
720 콩나물무침 kong-namul-muchim
Seasoned Bean Sprouts / Germes de soja assaisonnés
Blanched bean sprouts seasoned with green onions, garlic, soy sauce and sesame oil. This is one of
the most common side dishes served in Korean homes.
210
721 콩나물밥 kong-namul-bap
Bean Sprouts with Rice / Riz aux germes de soja
White rice cooked with soybean sprouts.
722 콩나물잡채 kong-namul-japchae
Soybean Sprouts with Vegetable / Medley Germes de soja assaisonnés aux légumes variés
A vegetable medley made of soybean sprout stems, fresh bellflower root, fiddlehead, sliced Korean
pear, white radish and carrots tossed with a seasoning of green onions, garlic, vinegar, red chili pepper
powder, salt and ground pine nuts. A regional specialty of southwestern Korea.
723 콩(찰)떡 kongtteok / kongchaltteok
Sweet Rice Cake with Beans / Gâteaux de riz gluant au soja noir
Steamed rice cake made with glutinous rice flour and black beans. Sometimes made by adding white
rice flour to bean flour and water.
724 콩밥 kongbap
Cooked Rice with Beans / Riz aux haricots variés
Rice cooked with various beans, such as black beans, green peas, or kidney beans. Served as an
alternative to plain white rice.
콩비지찌개 kongbiji-jjigae ⇒ 되비지찌개 doebiji-jjigae 249
725 콩잎김치 kongnip-kimchi
Soybean Leaf Kimchi / Kimchi de feuilles de soja
A variation of kimchi made of salted soybean leaves mixed with sliced radish and fish sauce and laid
between the cabbage leaves.
211
726 콩자반 / 콩조림 kong-jaban / kong-jorim
Glazed Black Beans / Haricots mijotés à la sauce de soja sucrée
A side dish made of black beans simmered in soy sauce and sugar until glazed.
727 콩죽 kongjuk
Bean and Rice Porridge / Porridge de riz aux haricots blancs moulus
A rice porridge made with soybeans that have been soaked in water and pureed.
728 콩팥구이 kongpat-gui
Grilled Beef Kidney / Rognons de bœuf grillés
Beef kidney seasoned with salt and sesame oil, then grilled.
212
729 탕 ~tang
Soup / Soupe
The traditional word referring to soup. Dishes with names that end in ~tang are all soups that have
been simmered for a long time over low heat.
730 탕평채 tangpyeong-chae
Mung Bean Jelly Salad / Gelée de lentilles vertes en tranches assaisonnée aux légumes et à la
viande
Slices of mung bean jelly mixed with vegetables, dried laver, and seasoned ground beef. Served cold.
213
731 토란탕 toranguk / torantang
Taro Soup / Soupe aux colocases
Soup of taro (a root vegetable) lightly cooked in water before adding beef and kelp.
732 토란줄기찜 toranjulgijjim
Braised Taro Stems / Tiges de colocase braisées et assaisonnées
Dried taro stems that have been soaked in water, dipped in flour batter, and braised with green onions,
garlic and other spices.
733 토장국 tojangguk
Thick Soybean Paste Soup / Soupe de pâte de soja fermentée
A thick soup made of one part soybean paste (doenjang) and red chili pepper paste added to five parts
water. Vegetables added to this soup vary according to the region and the season.
214
734 토하젓 tohajeot
Pickled Freshwater Shrimps / Crevettes d'eau douce saumurées aux épices
A fish sauce made of freshwater shrimps pickled in salt, red chili pepper powder and sometimes green
chili peppers, garlic, green onions and sesame seeds.
735 톳나물 tot-namul
Seasoned Bushy Seaweed / Algues fusiformes assaisonnées
A fresh side dish made of a bushy brown seaweed that has been blanched and seasoned.
736 통닭구이 tongdak-gui
Grilled Whole Chicken / Poulet rôti
Grilled chicken served with either a spicy chili sauce or soy sauce.
737 통배추김치 tongbaechu-kimchi
Whole Chinese Cabbage Kimchi / Kimchi de chou chinois aux épices
The basic kimchi made in large quantities in early winter. Whole Chinese cabbages are first salted
and then a kimchi sauce made of julienned white radish, red chili pepper powder, garlic, green onions,
and fish sauce is spread between the layers of cabbage leaves. The seasoned cabbages are put in
earthenware jars and left to cure for some time before eating. Also called pogikimchi.
738 튀각 twigak
Deep-fried Seaweed or Vegetables / Friture de laminaires ou autres algues
Deep-fried seaweed or the leaves and stems of various vegetables, served as a crispy snack or a side
dish. Dried seaweed is the most popular ingredient for this dish.
215
739 튀밥 twibap
Puffed Rice / Pop-corn de riz
Crispy rice flakes puffed like popcorn.
740 파 pa
Green Onion (Spring Onion) / Poireau
Along with garlic, green onions are an integral part of Korean cooking and are chopped and used to
flavor most Korean dishes, including meats, fish and vegetables. Green onions are also cooked whole
in pajeon (green onion pancake) and pa-kimchi (a variation of kimchi made with green onions instead
of cabbage).
741 파강회 pa-ganghoe
Meat and Vegetable Bundles Tied with Green Onion / Petites bottes de ciboulette au bœuf et au
piment
Bundles of meat, chili peppers, and julienned egg garnish tied with blanched green onions and topped
with pine nuts. Served with a dipping sauce of vinegared red chili pepper paste.
742 파김치 pa-kimchi
Green Onion Kimchi / Kimchi de ciboulette
A kimchi made with lightly salted green onions seasoned with pickled anchovy sauce, garlic and red
chili pepper powder.
216
743 파래 parae
Grassy Seaweed / Algues
A dark green grass-like seaweed that grows in small bunches. lt is used fresh, seasoned and dried,
deep-fried, and put in soups.
744 파래무침 parae-muchim
Seasoned Grassy Seaweed / Salade aux algues assaisonnées
Blanched grassy seaweed seasoned with soy sauce, sugar and black pepper, or a mixture of pickled
anchovy sauce, garlic, green onions and red chili pepper powder.
745 파랫국 / 파래된장국 paraetguk / parae-doenjangguk
Grassy Seaweed Soup with Soybean Paste / Soupe de pâte de soja fermentée aux algues
A soup of grassy seaweed in a broth made of dried anchovies and soybean paste (doenjang). A re-
gional specialty of Jeju-do.
746 파전 pajeon
Green Onion Pancake / Crêpe à la ciboulette et aux fruits de mer
Pancakes made of an egg, wheat flour and rice flour batter pan-fried with green onions, chives, beef,
clams, mussels and other ingredients.
747 파채 pachae
Seasoned Green Onion / Julienne de poireau assaisonnée
Finely copped green onions mixed with red chili pepper powder, soy sauce, vinegar, sesame salt and
sesame oil. This dish is used to garnish or accompany grilled or pressed meats and is most common
in southeastern Korea.
217
748 팟국 patguk
Green Onion Soup / Soupe de bœuf aux poireaux
A soup of beef broth with chopped green onions. A beaten egg is added to the soup just before serving.
749 팥 pat
Red Bean(s) / Haricot rouge
750 팥(시루)떡 pattteok / patsirutteok
Red Bean Rice Cake / Gâteaux de riz aux haricots rouges broyés
A crumbly rice cake made of layers of rice flour and ground red bean steamed together and cut into
squares. This is the most common type of steamed rice cake.
218
751 팥밥 patbap
Rice with Red Beans / Riz aux haricots rouges
Rice cooked with red beans to give it flavor and color. The red beans are steamed in advance then
cooked again with the rice.
752 팥죽 patjuk
Red Bean Porridge / Porridge de riz et de haricots rouges
A rice porridge made with red beans. After boiling the beans, they are strained to produce a liquid
which is added to the cooked rice porridge. Sometimes small rice balls are added. This dish is made
specially to celebrate the winter solstice.
753 패주구이 paeju-gui
Grilled Scallops / Coquilles Saint-Jacques grillées (aux champignons et au bœuf)
Seasoned scallops often grilled with beef and mushrooms.
754 편수 pyeonsu
Summer Dumplings / Raviolis d'été à la viande et aux légumes
Square dumplings filled with seasoned ground beef and vegetables. Served in the summer.
755 편육 pyeonyuk
Pressed Meat / Pâté de bœuf ou de porc bouilli
Beef or pork cooked in boiling water and pressed. Served in thin slices with seasoned soy sauce.
219
756 편포 pyeonpo
⇔ 대추초 daechucho 198, 칠보편포 chilbo-pyeonpo 711
Ground Beef Jerky / Viande hachée assaisonnée et séchée
Minced beef that is seasoned, formed into flat patties, and dried.
757 평양냉면 Pyeongyang-naengmyeon
Pyeongyang-style Chilled Buckwheat Noodle Soup / Soupe froide aux nouilles de sarrasin à la
mode de Pyeongyang
A soup of buckwheat noodles served in a chilled beef and radish broth and topped with sliced Korean
pear, cold meats, white radish kimchi, and a hardboiled egg. Originates in Pyeongyang, the North
Korean capital.
758 포 po
Beef or Fish Jerky / Bœuf ou poisson assaisonné et séché
Dried meat or fish marinated in soy sauce, sugar, and black pepper.
포기김치 pogi-kimchi ⇒ 통배추김치 tongbaechu-kimchi 737
759 표고버섯 pyogobeoseot
Shiitake Mushroom / Champignon parfumé
220
760 표고전 pyogojeon
Pan-fried Shiitake Mushroom / Champignons parfumés panés
Shiitake mushrooms coated in flour, dipped in an egg batter, and pan-fried. The mushroom is often
filled with minced beef and other ingredients.
761 풋고추 putgochu
Young Green Chili Peppers / Piment vert
Young green chili peppers that are picked before they turn red. Eaten fresh, or chopped and added to
stews or stir-fries.
762 한과 hangwa
Traditional Sweets / Assortiment de gâteaux coréens
Many types of traditional Korean sweets and cookies. They vary according to ingredients and prepa-
ration method.
221
763 한정식 hanjeongsik
Korean Table d'Hote / Table coréenne (riz, potage, mets variés et dessert)
A traditional set menu of various dishes served with rice, soup, kimchi and side dishes.
764 한치(물)회 hanchihoe / hanchi-mulhoe
Raw Cuttlefish in Water / Calmars crus assaisonnés dans un bouillon froid
Fresh cuttlefish cleaned, thinly sliced, and served in chilled water.
765 한치회덮밥 hanchihoe-deopbap
Seasoned Raw Cuttle fish over Rice / Calmars crus assaisonnés sur lit de riz
Thin slices of fresh cuttlefish served over rice with vinegared red chili pepper paste and mixed before
eating.
766 함흥냉면 Hamheung-naengmyeon
Hamheung-style Spicy Chilled Noodles / Nouilles froides à la mode de Hamheung
Chewy noodles made from potato starch and served chilled with a spicy chili sauce. The most popular
version is topped with raw skate. This style of chilled noodles originates in the Hamheung region of
North Korea.
767 합자죽 hapjajuk
Rice Porridge with Clams and Mussels / Bouillie de riz aux moules et aux clams
Rice porridge served with shelled clams and mussels and seasoned with garlic juice.
222
768 해물겨자채 haemul-gyeojachae
Sliced Seafood with Mustard Sauce / Fruits de mer à la sauce moutarde
Julienned jellyfish, squid and cucumber dressed with a mustard sauce.
769 해물된장찌개 haemul-doenjangjjigae
Thick Soybean Paste Stew with Seafood / Ragoût de pâte de soja fermentée aux fruits de mer
A thick soybean paste (doenjang) stew made with clams, shrimp, crab and other seafood.
770 해물전 haemuljeon
Pan-fried Seafood / Fruits de mer panés
Scallops, clams, mussels, shrimp and oysters dipped in a flour and egg batter and pan-fried.
771 해물전골 haemul-jeongol
Seafood Hot Pot / Marmite de fruits de mer
Seafood such as fish, clams, shrimp, and squid cooked in a hot pot with vegetables and beef.
223
772 해물파전 haemul-pajeon
Seafood and Green Onion Pancake / Crêpe à la ciboulette et aux fruits de mer
Pancakes made of a flour and egg batter pan-fried with a layer of green onions and seafood.
773 해삼 haesam
Sea Cucumber / Concombre de mer (holothurie)
An Asian delicacy, in Korea the sea cucumber is usually served freshly sliced with a dipping sauce
of vinegared red chili pepper paste. lt is also dried for preservation, then soaked in water and added
to other seafood dishes.
774 해삼초회 haesam-chohoe
Raw Sea Cucumber Slices / Concombre de mer cru à la sauce de soja vinaigrée
Fresh sea cucumbers cleaned, sliced and served raw with vinegared soy sauce or a vinegared red chili
pepper paste.
224
775 해삼탕 haesamtang
Sea Cucumber Soup / Soupe aux concombres de mer
A soup made of dried sea cucumbers soaked in water, seasoned, and cooked with minced beef, onions
and cucumbers. Sometimes, the rehydrated sea cucumbers are cooked in a soup seasoned with soy
sauce and sesame oil.
776 해장국 haejang-guk
Hangover Soup / Soupe de sang caillé et de bœuf
A thick soup made from ox bone broth with soybean paste(doenjang), soybean sprouts, white radish,
green onions and sometimes ox blood. Also called early morning soup, it is a traditional home-style
soup eaten alter a night of heavy drinking.
777 해파리냉채 haepari-naengchae
Chilled Jellyfish Salad / Salade de méduse à la sauce moutarde
A cold plate of thinly sliced jellyfish, cucumber, Korean pear and cold cuts mixed in a mustard sauce
with garlic, soy sauce, vinegar and sugar.
778 헛제삿밥 heotjesatbap
Andong-style Bibimbap / 'Bibimbap' à la mode d'Andong
A variation of bibimbap topped with cooked beef, mackerel, dubu (soybean curd / tofu), egg, white
radish, spinach, soybean sprouts and other cooked vegetables and mixed together before eating. Tra-
ditionally served at the annual ancestor worship ceremonies in the village of Andong in southeastern
Korea.
225
779 호두 hodu
Walnut(s) / Noix
780 호두조림 hodu-jorim
Glazed Walnuts / Noix assaisonnées et mijotées
Seasoned beef sauteed on its own then simmered with walnuts until glazed. ln some cases, the beef
is left out and the walnuts are glazed on their own.
781 호박 hobak
Pumpkin (Squash) / Courgette
782 호박고지떡 hobakgojitteok
Pumpkin Rice Cake / Gâteaux de riz au potiron séché et aux haricots rouges
A rice cake made of dried pumpkin mixed with glutinous rice flour, layered with red bean, and
steamed. Popular in the southwestern region of Jeolla-do.
783 호박김치 hobak-kimchi
Pumpkin Kimchi / Kimchi au potiron
A variation of the basic cabbage kimchi with sliced pumpkin added between the layers of cabbage
leaves. This is a specialty of the Hwanghae-do region in North Korea and is popular as a base for
kimchi stew.
226
784 호박나물 hobak-namul
Squash Namul / Julienne de courgette sautée au piment vert
Summer squash julienned and sauteed with green chili peppers, garlic, sesame oil and soy sauce.
785 호박범벅 hobak-beombeok
Pumpkin and Mixed Grain Porridge / Bouillie de riz gluant au potiron et aux haricots
A thick porridge made of steamed and mashed pumpkin with glutinous rice flour, cooked red beans,
and soybeans.
786 호박볶음 hobak-bokkeum
Sauteed Squash / Courgettes sautées
Squash sliced into half moons and pan-fried with pickled shrimp sauce, wild sesame oil, green onions,
and garlic.
787 (애)호박선 / 애호박찜 (ae)hobakseon / aehobakjjim
Stuffed Summer Squash / Courgettes farcies à la vapeur
Squash lightly cooked, then slit lengthwise and stuffed with seasoned ground beef, sliced mushrooms,
and julienned egg garnish. The stuffed squash is coated in starch, steamed, and served with a mustard
sauce.
788 호박잎쌈 hobangnipssam
Pumpkin Leaf Wraps / Riz entouré de feuilles de courgette
Steamed pumpkin leaves used to wrap spoonfuls of rice and other food. Served with a red chili pepper
paste sauce.
227
789 호박전 hobakjeon
Pan-fried Summer Squash / Courgettes panées
Squash sliced into thin round pieces, coated in flour and egg batter, and pan-fried.
790 호박죽 hobak-juk
Pumpkin Porridge / Bouillie de riz au potiron
A porridge made of fully ripe pumpkins steamed and mashed, then mixed with wheat flour or gluti-
nous rice flour and simmered until thick. Sweetened with sugar or red beans.
791 홍어 hongeo
Skate / Raie
홍어어시욱 hongeo-eosiuk ⇒ 홍어찜 hongeojjim 792
792 홍어찜 hongeo-jjim
Steamed Skate / Raie assaisonnée à la vapeur
Skate steamed in soy sauce, garlic, red chili threads, green onions, sugar, black pepper and sesame
oil. ln Jeolla-do, the skate is usually fermented before cooking. Also called hongeo-eosiuk.
793 홍어회 hongeo-hoe
Spicy Skate in Vinegar / Raie crue au piment et au vinaigre
Slices of fresh skate dipped in vinegar, then mixed with red chili pepper powder and other spices.
This spicy skate is the main ingredient in Hamheung-style chilled noodles.
228
794 홍합 honghap
Mussels / Moule
795 홍합미역국 honghap-miyeokguk
Seaweed Soup with Mussels / Soupe d'algues aux moules
A soup made with seaweed and fresh mussels. Dried mussels are used when fresh ones are not avail-
able.
796 홍합죽 honghapjuk
Rice Porridge with Mussels / Bouillie de riz aux moules
A rice porridge with mussels and ground beef. A popular dish for the elderly and for babies starting
on solid foods. Also called damchaejuk.
797 홍합초 honghapcho
Braised Mussels / Moules assaisonnées et mijotées
Mussels braised in soy sauce, sugar, black pepper and sesame oil until reduced.
798 화양적 hwayangjeok
Beef and Vegetable Skewers / Brochettes de bœuf et légumes variés
Brochettes of beef, bellflower roots (doraji), carrots, shiitake mushrooms, cucumbers and other in-
gredients cut into strips, sauteed in soy sauce and sesame oil, then put onto skewers and pan-fried.
229
799 화전 hwajeon
Flower Rice Pancake / Crèpes de riz gluant aux pétales
Round, fiat rice cakes made of glutinous rice flour, decorated with minced jujubes (Korean dates) or
petals of colorful flowers such as azalea, rose, chrysanthemum, and pan-fried. The fried cakes are
sprinkled with sugar while still warm.
800 화채 hwachae
Korean Fruit Punch / Boisson sucrée aux fruits
A sweet drink made of various fruits in omija (fruit of the Chinese magnolia vine) punch sweetened
with sugar or honey. Azalea petals are sometimes added for color.
801 황태구이 hwangtae-gui
⇔ 동태 dongtae 236, 명태 myeongtae 315, 북어 bugeo 397
Grilled Dried Pollack / Merlan séché assaisonné et grillé
Freeze-dried pollack grilled with a seasoning of soy sauce, red chili pepper paste, green onions, garlic,
sesame oil, sugar and black pepper.
802 회 hoe
Raw Seafood / Poisson cru
The word raw fish (hoe) usually refers to raw fish dishes similar to Japanese sashimi. However, hoe
includes other raw or lightly cooked dishes including other seafoods and meats. Yukhoe refers to a
raw beef (see Korean beef steak tartare) and sukhoe are dishes that are only lightly cooked (see par-
boild squid).
230
803 회냉면 hoe-naengmyeon
Cold Buckwheat Noodles with Raw Fish / Nouilles froides au poisson cru assaisonné à la sauce
piquante
Hamheung-style buckwheat noodles mixed with a spicy sauce and topped with raw or fermented
skate. Served cold.
804 회덮밥 hoe-deopbap
Raw Fish Bibimbap / 'Bibimbap' au poisson cru
Slices of raw fish and fresh vegetables served in a bowl over rice with vinegared red chili pepper
paste. Mixed thoroughly before eating.
805 흑임자죽 heugimja-juk
Black Sesame Porridge / Bouillie de riz au sésame noir
A porridge made of white rice and ground black sesame seeds. Popular as a high energy food.
806 흰떡 huintteok
White Rice Cake / Gâteaux de riz
Rice cake made from white rice flour. The rice cakes are steamed then beaten or kneaded to give them
texture. The cakes can be made into cylindrical rice pasta, garaetteok or into square jeolpyeon.
807 흰죽 huinjuk
Rice Porridge / Bouillie de riz nature
A porridge made of white rice only. The rice is soaked in water, added to plenty of water (about 6-7
times of the amount of rice) then simmered over medium heat until thick.
231
* The English name and keyword index is alphabetized acording to the English alphabet. The
numbers refer to the entry number, not the page.
232
Abalone 643
Abalone in Soy Sauce 646
Raw Abalone 647
Rice Porridge with Abalone 644
Simmered Abalone 645
Acorn 226
Acorn Cake 228
Acorn Starch jelly 229
Chilled Acorn Noodle Soup 227
Dried Anchovies 310
Sauteed Dried Anchovies 311
Andong Braised Chicken 519
Andong Soju 518
Andong-style Bibimbap 778
Angelica Tea 187
Angler Fish (Monkfish) 514
Angler Fish Stew 516
Spicy Angler Fish with Soybean Sprouts 515
Apple 416
Apricot 422
Jellied Apricots 423
Seasoned Ark Shells 122
Arrowroot Tea 712
233
Assorted Cold Plate with Mustard Sauce 42
Assorted Pan-fried Delicacies 318
Assorted Raw Fish 319
Assorted Side Dishes 354
Azalea Liquor 682
Azalea Punch 684
Pan-fried Cake with Azaleas 683
234
Baby Octopus 139
Baby Octopus Hot Pot 141
Bulgogi and Baby Octopus Hot Pot 406
Raw Baby Octopus 142
Stir-fried Baby Octopus 140
Baby Squid 670
Bamboo Salt 679
Rice Steamed in Bamboo 192
Bamboo Shoots 674
Julienned Bamboo Shoots 677
Parboiled Bamboo Shoots 678
Sauteed Bamboo Shoots 675
Stuffed Bamboo Shoots 676
Banquet Noodles 624
Bulgogi (Korean Barbecue) 404
Charcoal Barbecued Beef Short Ribs 490
Barley Balls in Omija Punch 380
Barley Rice 379
Barley Tea 381
Soybean Paste Mixed with Barley 292
Barley Balls in Omija punch 380
Basic Seasonings 35
Battered Meat and Vegetable Soup 707
Bean (Soybean) 715
Bean and Rice Porridge 727
235
Chilled White Bean Soup 716
Noodles in Chilled White Bean Soup 717
Cooked Rice with Beans 724
Glazed Black Beans 726
Rice Cake with Beans and Chestnuts 471
Sweet Rice Cake with Beans 723
Beef 464
Beef and Rice Cake Brochette 281
Beef and Vegetable Brochette(1) 420
Beef and Vegetable Brochette(2) 626
Beef and Vegetable Brochette(3) 798
Beef Brochette 466
Beef Chunks Braised in Soy Sauce 638
Beef Hot Pot 468
Beef or Fish jerky 758
Beef Soup and Rice 272
Bibimbap (Rice Mixed with Vegetables and Beef) 412
Boiled Beef Slices 479
Boiled Beef Tongue 593
Braised Radish with Beef and Mushroom 585
Charcoal Barbecued Beef Short Ribs 490
Chopped Raw Beef Liver 17
Clear Beef Soup (1) 296
Clear Beef Soup (2) 465
Deep-fried Beef 469
Dried Beef jerky 604
Dureup and Beef Brochette 256
Grilled and Braised Beef 635
Grilled Beef 467
Grilled Beef Kidney 728
Grilled Beef Tripe and lntestines 527
Grilled Beef with Salt and Sesame Oil 671
Grilled Sliced Beef 150
Ground Beef jerky 756
236
Ground Beef jerky with Pine Nuts 711
Marinated and Grilled Beef Short Ribs 18
Mung Bean Jelly Mixed with Vegetables and Beef 730
Noodles in Thick Beef Soup 69
Pan-fried Beef and Fish Brochette 417
Pan-fried Beef Liver 16
Pan-fried Beef Patties (1) 447
Pan-fried Beef Patties (2) 586
Pine Mushroom and Beef Brochette 460
Pollack and Beef Soup 533
Radish and Beef Soup 335
Rice in Beef Soup 632
Sauteed Beef Liver 13
Simmered Beef Shank 418
Simmered Pine Mushroom with Beef Stuffing 462
Spicy Beef and Leek Soup 603
Spicy Sliced Beef Stew 253
Steamed Fish Fillet, Beef and Vegetable Mix 537
Stuffed Eggplant with Beef 12
Thick Beef Soup 70
Beef Tripe and Intestine Soup 143
Grilled Beef Tripe and Intestines 527
Beef Tripe Tartare 700
Korean Beef Steak Tartare 605
Stone Pot Bibimbap with Beef Tartare 606
Beef Tripe 71
Beef Tripe and lntestineSoup 143
Beef Tripe Soup 526
Beef Tripe Tartare 700
Beef Tripe with Spicy Sauce 530
Chopped Beef Tripe Soup 532
Grilled Beef Tripe 72
237
Grilled Beef Tripe and Intestines 527
Spicy Beef Tripe Hot Pot 73
Makgeolli (Thick Rice Beer) 289
Thick Rice Beer 233
Bellflower Root(s) 216
Bellflower Root Namul 217
Bellflower Root Salad 218
Candied Bellflower Roots 219
Bibimbap (Rice Mixed with Vegetables and Beef) 412
Andong-style Bibimbap 778
Bibimbap with Wild Vegetables 421
Jeonju-style Bibimbap 648
Stone Pot Bibimbap 232
Stone Pot Bibimbap with Beef Tartare 606
Glazed Black Beans 726
Black Sesame and Rice Porridge 805
Blanched and Seasoned Minari 338
Blood Sausage Soup 485
Korean-style Blood Sausage 484
Blue Crab 128
Blue Crab Soup 130
Steamed Blue Crab Meat 129
Boiled Beef Slices 479
Boiled Beef Tongue 593
Boiled Dmnplings 333
238
Boiled Meat Platter 536
Boiled Sweet Pear with Ginger 362
Braised Hard-boiled Eggs 170
Andong Braised Chicken 519
Beef Chunks Braised in Soy Sauce 638
Braised Carp 618
Braised Chicken 182
Braised Crusian Carp 408
Braised Dried Pollack 401
Braised Green Chili Peppers 64
Braised Hairtail 22
Braised Hard-boiled Eggs 170
Braised Mackerel 54
Braised Mackerel Pike 127
Braised Mud Snails 592
Braised Mussels 797
Braised Oxtail 470
Braised Pan-fried Dubu 264
Braised Potato 29
Braised Pulfer Fish 390
Braised Radish with Beef and Mushroom 585
Braised Sea Bream 222
Braised Short Ribs 19
Braised, Simmered or Steamed Dishes 689
Braised Small Abalone 560
Braised Sole 7
Braised Spareribs 242
Braised Taro Stems 732
Braised Yellow Croaker 663
Grilled and Braised Beef 635
Soy Sauce Braised Dishes 666
Three Braised Delicacies 427
239
Brochette 640
Beef and Rice Cake Brochette 281
Beef and Vegetable Brochette (1) 420
Beef and Vegetable Brochette (2) 626
Beef and Vegetable Brochette (3) 798
Beef Brochette 466
Brochette of Rice Pasta with Vegetables 278
Dureup and Beef Brochette 256
Meat and Vegetable Brochette 123
Mixed Brochette 625
Pan-fried Beef and Fish Brochette 417
Pan-fried Kimchi Brochette 100
Pine Mushroom and Beef Brochette 460
Buckwheat Noodles in Chilled Broth 332
Noodles in Clam Broth 656
Noodles in Clear Broth 82
Raw Damselfish in Chilled Broth 621
Thick Noodles in Clear Broth 1
Browned Rice 159
Browned Rice Tea 489
Buckwheat 306
Buckwheat Jelly 308
Buckwheat Noodle Soup 583
Buckwheat Noodles 307
Buckwheat Noodles in Oilled Broth 332
Buckwheat Noodles in Radish Kimchi Water 235
Buckwheat Noodles with Vegetables 290
Oilled Buckwheat Noodle Soup 146
Chilled Buckwheat Noodles with Radish Kimchi 545
Mixed Buckwheat Noodles 411
Pyeongyang-style Chilled Buckwheat Noodle Soup 757
240
Bulgogi (Korean Barbecue) 404
Bulgogi and Baby Octopus Hot Pot 406
Bulgogi in Stone Pot 405
Bulgogi Set Menu 407
Meat and Vegetable Bundles Tied with Green Onion 741
Minari Bundles with Meat 337
Burdock 594
Glazed Burdock 595
Seasoned Bushy Seaweed 735
Butterbur Stem Namul 301
Button Mushroom 531
241
Acorn Cake 228
Beef and Rice Cake Brochette 281
Coated Sweet Rice Cake 167
Half-moon Potato Cake 27
Half-moon Puffed Rice Cake 36
Half-moon Rice Cake 463
Layered Rice Cake 497
Mugwort Rice Cake 511
Pan-fried Cake with Azaleas 683
Pan-fried Sweet Rice Cake Coated with Honey 672
Pan-fried Sweet Rice Cake with Fillings 696
Pan-fried Sweet Rice Cake with Flower Petals 799
Patterned Rice Cake 649
Potato Cake 25
Powder Coating for Rice Cake 56
Pumpkin Rice Cake 782
Rainbow Rice Cake 325
Red Bean Rice Cake 750
Rice Cake 275
Rice Cake with Beans and Chestnuts 471
Rice Wine Cake 680
Steamed White Rice Cake 371
Sweet Rice Cake 616
Sweet Rice Cake with Beans 723
Sweet Rice Cake with Fillings 266
White Rice Cake 806
Candied Bellflower Roots 219
Candied Chestnuts 359
Candied Fresh Ginseng 475
Candied Fruits or Roots 652
Candied Ginger 436
Candied Ginseng 613
Candied Lotus Roots 540
Traditional Candied Fruit 75
242
Malt Candy 547
Pine Nut Candy 630
Braised Carp 618
Raw Carp 619
Spicy Catfish Stew 305
Cham Namul 693
Charcoal Barbecued Beef Short Ribs 490
Cheonggukjang (Extra Strong Soybean Paste) Stew 702
Chestnut(s) 357
Chestnut-filled Jujube 198
Mashed Chestnut Sweets 607
Candied Chestnuts 359
Peeled Fresh Chestnuts 438
Rice Cake with Beans and Chestnuts 471
Sweet Rice Balls Coated with Chestnuts 358
Chicken 176
Andong Braised Chicken 519
Braised Chicken 182
Chicken and Crusian Carp Soup 588
Chicken and Rice Porridge 183
Chicken Ginseng Soup 425
Chicken Gizzards 179
Chicken Soup 177
Chicken Soup with Rice 584
Chilled Chicken Soup 617
Deep-fried Chicken 186
Glazed Fried Chicken 175
Grilled Chicken 178
243
Grilled Whole Chicken 736
Home-style Noodle Soup with Chicken 185
Seasoned and Simmered Chicken 184
Spicy Grilled Chicken 174
Stir-fried Chicken 181
Stuffed Ogol Chicken Soup 551
Whole Chicken Soup 180
Young Chicken and Ginseng Soup 549
Chili Pepper(s) 59
Red Chili Pepper Paste 61
Red Chili Pepper Paste with Vinegar 706
Red Chili Pepper Powder 66
Braised Green Chili Peppers 64
Pan-fried Stuffed Green Chili Peppers 63
Pickled Green Chili Peppers 62
Sauteed Green Chili Peppers 60
Steamed Green Chili Peppers 65
Young Green Chili Peppers 761
Chili Pepper Leaf Namul 67
Buckwheat Noodles in Chilled Broth 332
Chilled Acorn Noodle Soup 227
Chilled Buckwheat Noodle Soup 146
Chilled Buckwheat Noodles with Radish Kimchi 545
Chilled Chicken Soup 617
Chilled Cucumber Soup 562
Chilled Noodle Soup 145
Chilled Noodle Soup with Kimchi 99
Chilled Seaweed Soup 344
Chilled Soup 144
Chilled White Bean Soup 716
Hamheung-style Spicy Chilled Noodles 766
Noodles in Chilled White Bean Soup 717
244
Pyeongyang-style Chilled Buckwheat Noodle Soup 757
Raw Damsellish in Chilled Broth 621
Rice or Noodles in Chilled Kimchi Water 102
Spicy Chilled Noodles with Raw Skate 803
Chinese Cabbage 363
Chinese Cabbage and Radish Kimchi 443
Chinese Cabbage Heart Soup 367
Chinese Cabbage Kimchi 365
Chinese Cabbage Root Soup 366
Chinese Cabbage Soup (1) 368
Chinese Cabbage Soup (2) 589
Chinese Cabbage Wraps with Pork 383
Spicy Chinese Cabbage Salad Kimchi 364
White Chinese Cabbage Kimchi 369
Whole Chinese Cabbage Kimchi 737
Chinese Quince 316
Chinese Quince Tea 317
Chive 394
Chive Kimchi 395
Chive Pancake 396
Chopped Beef Tripe Soup 532
Chopped Raw Beef Liver 17
Chrysanthemum Rice Wine 84
Cinnamon Punch with Dried Persimmon 480
Cinnamon Tea 47
Citron 600
Citron Tea 602
Glazed Citron 601
245
Clam (l) 203
Clam (2) 655
Clam and Rice Porridge 207
Clam Hot Pot 206
Clam Soup (1) 205
Clam Soup (2) 658
Noodles in Clam Broth 656
Small Clam Soup 639
Grilled Clams 204
Pickled Small Clams 657
Rice Porridge with Clams and Mussels 767
Steamed Stuffed Clams 208
Clear Beef Soup (1) 296
Clear Beef Soup (2) 465
Clear Rice Wine (1) 525
Clear Rice Wine (2) 704
Coated Sweet Rice Cake 167
Deep-fried Vegetables Coated with Starch 392
Pan-fried Sweet Rice Cake Coated with Honey 672
Sweet Rice Balls Coated with Chestnuts 358
Powder Coating for Rice Cake 56
Cod 189
Cod Soup 191
Kimchi with Cod 190
Assorted Cold Plate with Mustard Sauce 42
Jellyfish Cold Plate 777
Conch 451
Parboiled Conch 453
Spicy Conch 452
246
Cooked Dried Radish Leaf Namul 494
Cooked Mideodeok 339
Cooked Pork 654
Cooked Rice 360
Cooked Rice with Beans 724
Cooked Sweet Potato Stems 49
Cooked Sweet Rice 690
Rice Cooked with Kimchi 103
Rice Cooked with Soybean Sprouts 721
Deep-fried Grain Cookies 599
Deep-fried Honey Cookies 523
Deep-fried Sweet Rice Cookies 419
Fried Ribbon Cookies 300
Pine Nut Cookies 629
Com and Grain Porridge 33
Rice with Corn 32
Crab 39
Crab Marinated in Soy Sauce 15
Crab Patties 40
Marinated Crab 41
Spicy Seasoned Crab 529
Steamed King Crab 188
Mini Crepes 353
Croaker 349
Dried Croaker Fillets 352
Grilled Croaker 350
Spicy Croaker Stew 351
Crown Daisy 507
247
Braised Crusian Carp 408
Chicken and Crusian Carp Soup 588
Cucumber(s) 561
Chilled Cucumber Soup 562
Seaweed and Cucumber Salad 347
Stuffed Cucumber Kimchi 566
Cucumbers Pickled in Salt Water 568
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Sauteed Cucumbers 564
Seasoned Cucumbers 563
Seasoned Overripe Cucumbers 151
Stuffed Cucumbers 565
Raw Cuttlefish in Water 764
Seasoned Raw Cuttlefish over Rice 765
Cylindrical Rice Pasta 2
248
Grilled Darnselfish 620
Raw Damselfish in Chilled Broth 621
Day Lily Namul 598
Deep-fried Beef 469
Deep-fried Chicken 186
Deep-fried Dried Kelp 165
Deep-fried Grain Cookies 599
Deep-fried Honey Cookies 523
Deep-fried Laver 97
Deep-fried Oyster 91
Deep fried Seaweed or Vegetables 738
Deep-fried Shrimp 433
Deep-fried Sweet Potato 51
Deep-fried Sweet Rice Cookies 419
Deep-fried Sweet Rice Puffs 34
Deep-fried Vegetables 699
Deep-fried Vegetables Coated with Starch 392
Deep-fried Wild Sesame Leaves 118
Assorted Pan-fried Delicacies 318
Pan-fried Delicacies 641
Platter of Nine Delicacies 78
Three Braised Delicacies 427
Deodeok 209
Deodeok Kimchi 211
Deodeok Pickles 214
Deodeok Salad 213
Grilled Deodeok 210
Spicy Deodeok 212
Diced Radish Kimchi 109
249
Braised, Simmered or Steamed Dishes 689
Dishes for Drinks 520
Soy Sauce Braised Dishes 666
Dolnamul 230
Cinnamon Punch with Dried Persimmon 480
Cooked Dried Radish Leaf Namul 494
Deep-fried Dried Kelp 165
Dried Anchovies 310
Dried Beef Jerky 604
Dried Croaker Fillets 352
Dried Fish Slices 37
Dried Laver 93
Dried Persimmon 74
Dried Whitebait 373
Dried Yellow Croaker 87
Sauteed Dried Anchovies 311
Sauteed Dried Squid Strips 577
Seasoned Dried Radish 322
Seasoned Dried Squid Strips 576
Dry Snacks 288
Dried Pollack 397
Braised Dried Pollack 401
Dried Pollack Soup 403
Grilled Dried Pollack 398
Seasoned and Grilled Dried Pollack 801
Seasoned Dried Pollack 399
Seasoned Dried Pollack Flakes 400
Simmered Dried Pollack 402
Simmered Half-dried Pollack 714
Dried Radish Pickles 323
Seasoned Dried Radish 322
250
Cooked Dried Radish Leaf Namul 494
Dried Radish Leaf Soup 496
Dried Radish Leaf Stew 495
Dried Radish Leaves 493
Grain Powder Drink Mix 341
Dubu (Soybean Curd / Tofu) 259
Braised Pan-fried Dubu 264
Dubu Stew 265
Dubu Stew with Pickled Shrimp 263
Fancy Steamed Dubu 261
Pan-fried Dubu 260
Soft Dubu 486
Spicy Soft Dubu Stew 487
Stuffed Dubu Hot Pot 262
Duck 552
Duck Stew 554
Roast Duck 553
Dumpling(s) 293
Dumpling Hot Pot 294
Dumpling Soup 295
Boiled Dumplings 333
Fish Fillet Dumplings 535
Kimchi Dumplings 101
Pheasant Dumplings 135
Sliced Rice Pasta Soup with Dumplings 279
Steamed Dumplings 688
Summer Dumplings 754
Dureup 254
Dureup and Beef Brochette 256
Dureup Namul 255
Pan-fried Dureup 257
Parboiled Dureup 258
251
Grilled Eel 302
Raw Eel 303
Egg(s) 168
Egg Garnish 681
Egg Soup 46
Braised Hard-boiled Eggs 170
Pan-fried Eggs 169
Poached Eggs 473
Steamed Eggs 171
Eggplant 8
Eggplant Namul 9
Pan-fried Eggplant 11
Stuffed Eggplant 10
Stuffed Eggplant with Beef 12
252
Fancy Steamed Dubu 261
Fermented Soybean Bricks 309
Spicy Fermented Sole 6
Fiddlehead(s) 57
Fiddlehead Namul 58
Pan-fried Green Onion and Fiddlehead 160
Chestnut-filled Jujube 198
Pan-fried Sweet Rice Cake with Fillings 696
Pan-fried Wild Sesame leaves with Fillings 120
Sweet Rice Cake with Fillings 266
Fish Fillet Dumplings 535
Steamed Fish Fillet, Beef and Vegetable Mix 537
Dried Croaker Fillets 352
Pan-fried Fish Fillets 439
Assorted Raw Fish 319
Beef or Fish Jerky 758
Dried Fish Slices 37
Fish Fillet Dumplings 535
Fish or Meatball Soup 587
Pan-fried Beef and Fish Brochette 417
Pan-fried Fish Fillets 439
Raw Fish 441
Raw Fish and Vegetables over Rice 804
Raw Fish on Rice 440
Salted Fish 622
Spicy Fish Roe Stew 521
Steamed Fish Fillet, Beef and Vegetable Mix 537
Five Grain Rice 550
253
Seasoned Dried Pollack Flakes 400
Fresh Kimchi 38
Fresh Vegetable Salad 442
Grilled Freshwater Eel 637
Pickled Freshwater Shrimps 734
Spicy Freshwater Snails 68
Fried Ribbon Cookies 300
Fried Rice 391
Fried Rice with Kimchi 105
Glazed Fried Chicken 175
Frozen Pollack 236
Frozen Pollack Stew 239
Kimchi with Frozen Pollack 238
Spicy Frozen Pollack Stew 237
Korean Fruit Punch 800
Traditional Candied Fruit 75
Candied Fruits or Roots 652
Glazed Fruits and Nuts 482
254
Garlic 283
Pickled Garlic 284
Garlic Stems 285
Pickled Garlic Stems 287
Sauteed Garlic Stems 286
Garnish 55
Egg Garnish 681
Meat Garnish 131
G.I.Stew 393
Ginger 435
Boiled Sweet Pear with Ginger 362
Candied Ginger 436
Ginger Tea 437
Jujube and Ginger Tea 195
Gingko 610
Ginseng 612
Candied Fresh Ginseng 475
Candied Ginseng 613
Chicken Ginseng Soup 425
Ginseng Tea 615
Ginseng Wine 614
Seasoned Young Ginseng 340
Young Chicken and Ginseng Soup 549
Glazed Black Beans 726
Glazed Burdock 595
Glazed Citron 601
Glazed Fried Chicken 175
Glazed Fruits and Nuts 482
255
Glazed Lotus Roots 541
Glazed Pig's Feet 667
Glazed Spare1ibs 240
Glazed Walnuts 780
Puffer Fish (Swellfish / Globefish) 385
Godeulppaegi Kimchi 52
Gourd Peel Namul 355
Corn and Grain Porridge 33
Deep-fried Grain Cookies 599
Five Grain Rice 550
Grain Powder Drink Mix 341
Pumpkin and Mixed Grain Porridge 785
Grassy Seaweed 743
Grassy Seaweed Soup with Soybean Paste 745
Seasoned Grassy Seaweed 744
Braised Green Chili Peppers 64
Pan-fried Stuffed Green Chili Peppers 63
Pickled Green Chili Peppers 62
Sauteed Green Chili Peppers 60
Steamed Green Chili Peppers 65
Young Green Chili Peppers 761
Green Onion (Spring Onion) 740
Green Onion Kimchi 742
Green Onion Pancake 746
Green Onion Soup 748
Meat and Vegetable Bundles Tied with Green Onion 741
Pan-fried Green Onion and Fiddlehead 160
Seafood Pancake with Green Onion 772
Seasoned Green Onion 747
256
Green Tea 156
Green Tea Rice 157
Sparrow's Tongue Green Tea 623
Grilled and Braised Beef 635
Grilled Beef 467
Grilled Beef Kidney 728
Grilled Beef Tripe 72
Grilled Beef Tripe and Intestines 527
Grilled Beef with Salt and Sesame Oil 671
Grilled Chicken 178
Grilled Clams 204
Grilled Croaker 350
Grilled Damselfish 620
Grilled Deodeok 210
Grilled Dried Pollack 398
Grilled Eel 302
Grilled Fresh Short Ribs 434
Grilled Freshwater Eel 637
Grilled Hairtail 21
Grilled Herring 703
Grilled King Prawns 200
Grilled Mackerel 53
Grilled Mackerel Pike 126
Grilled Ox Heart 546
Grilled Pheasant 133
Grilled Pork Belly 424
Grilled Scallops 753
Grilled Sea Bream 221
Grilled Short Rib Meat Patties 276
Grilled Sirloin 271
Grilled Sliced Beef 150
Grilled Sole 5
Grilled Spareribs 241
Grilled Squid 570
257
Grilled Tilefish 580
Grilled Whole Chicken 736
Grilled Yellow Croaker 660
Marinated and Grilled Beef Short Ribs 18
Marinated Grilled Pork 244
Seasoned and Grilled Dried Pollack 801
Spicy Grilled Chicken 174
Ground BeefJerky 756
Ground Beef Jerky with Pine Nuts 711
Gugija Tea 77
Gyeolmyeongja Tea 44
258
Braised Hairtail 22
Grilled Hairtail 21
Half-moon Potato Cake 27
Half-moon Puffed Rice Cake 36
Half-moon Rice Cake 463
Raw Halibut 76
Hamheung-style Spicy Chilled Noodles 766
Hangover Soup 776
Hangover Soup with Ox Blood 445
Grilled Herring 703
Home-style Noodles in Pheasant Soup 136
Home-style Noodle Soup with Chicken 185
Deep-fried Honey Cookies 523
Honey Punch with Sweet Rice Balls 597
Pan-fried Sweet Rice Cake Coated with Honey 672
Hot Pot 642
Baby Octopus Hot Pot 141
Beef Hot Pot 468
Bulgogi and Baby Octopus Hot Pot 406
Clam Hot Pot 206
Dumpling Hot Pot 294
Mixed Mushroom Hot Pot 377
Noodle Hot Pot 83
Pine Mushroom Hot Pot 461
Royal Hot Pot 500
259
Seafood Hot Pot 771
Spicy Beef Tripe Hot Pot 73
Stuffed Dubu Hot Pot 262
260
Shaved Ice with Toppings 414
Igangju 611
261
Japchae (Clear Noodles Stir-fried with Vegetables) 627
Japanese Plum 297
Japanese Plum Liquor 298
Japanese Spanish Mackerel 426
Jelly 327
Jellied Apricots 423
Acorn Starch Jelly 229
Buckwheat Jelly 308
Mung Bean Jelly 153
Mung Bean Jelly Mixed with Vegetables and Beef 730
Jellyfish Cold Plate 777
Jeonju-style Bibimbap 648
Beef or Fish Jerky 758
Dried Beef Jerky 604
Ground Beef Jerky 756
Ground Beef Jerky with Pine Nuts 711
Jujube(s) 193
Chestnut-filled Jujube 198
Jujube and Ginger Tea 195
Jujube and Rice Porridge 196
Jujube Sweet Rice Balls 194
Jujube Tea 197
Mashed Jujube Sweets 664
Sweet Rice with Nuts and Jujubes 524
Julienned Bamboo Shoots 677
Julienned Radish Salad 324
262
Kelp 162
Deep-fried Dried Kelp 165
Kelp Wraps 163
Simmered Kelp 164
Kimchi 98
Buckwheat Noodles in Radish Kimchi Water 235
Chilled Buckwheat Noodles with Radish Kimchi 545
Chilled Noodle Soup with Kimchi 99
Chinese Cabbage and Radish Kimchi 443
Chinese Cabbage Kimchi 365
Chive Kimchi 395
Deodeok Kimchi 211
Diced Radish Kimchi 109
Fresh Kimchi 38
Fried Rice with Kimchi 105
Godeulppaegi Kimchi 52
Green Onoin Kimchi 742
Kimchi Dumplings 101
Kimchi Pancake 106
Kimchi Soup 108
Kimchi Stew 107
Kimchi with Cod 190
Kimchi with Frozen Pollack 238
Mixed Kimchi 291
Mustard Leaf Kimchi 31
Pan-fried Kimchi Brochette 100
Pheasant Kimchi 134
Pork and Kimchi Stir-fry 245
Pumpkin Kimchi 783
Radish Kimchi in Water 234
Radish Stem Kimchi 326
Radish Water Kimchi 138
Rice Cooked with Kimchi 103
263
Rice or Noodles in Chilled Kimchi Water 102
Sauteed Kimchi 104
Soybean leaf Kimchi 725
Soy Sauce Kimchi 633
Spicy Chinese Cabbage Salad Kimchi 364
Spring Onion Kimchi 686
Stuffed Cucumber Kimchi 566
Stuffed Kimchi 455
Stuffed White Radish Kimchi 409
Turnip Kimchi 488
Water Kimchi 331
White Chinese Cabbage Kimchi 369
Whole Chinese Cabbage Kimchi 737
Whole Radish Kimchi 708
Wrapped Kimchi 384
Young Summer Radish Kimchi 544
Korean Beef Steak Tartare 605
Korean Fruit Punch 800
Korean Honey Melon 694
Korean Pear 361
Korean-style Blood Sausage 484
Korean Table d'Hote 763
264
Pickled Large-eyed Herring 372
Deep-fried Laver 97
Dried Laver 93
Rice Rolls in Laver 96
Seasoned Laver 95
Toasted Laver 94
Layered Rice Cake 497
Spicy Beef and Leek Soup 603
Lettuce 428
Lettuce Salad 429
Rice Wrapped in Lettuce 430
Azalea Liquor 682
Japanese Plum Liquor 298
Loach Soup 709
Lotus Roots 538
Candied Lotus Roots 540
Glazed Lotus Roots 541
Pan-fried Lotus Roots 539
265
Braised Mackerel 54
Grilled Mackerel 53
Mackerel Pike 125
Braised Mackerel Pike 127
Grilled Mackerel Pike 126
Makgeolli (Thick Rice Beer) 289
Mallow Soup with Soybean Paste 517
Malt Candy 547
Malt Toffee 548
Maltose Syrup 334
Spicy Mandarin Fish Stew 505
Mandarin Orange 92
Crab Marinated in Soy Sauce 15
Marinated and Grilled Beef Short Ribs 18
Marinated Crab 41
Marinated Grilled Pork 244
Mashed Chestnut Sweets 607
Mashed Jujube Sweets 664
Battered Meat and Vegetable Soup 707
Boiled Meat Platter 536
Grilled Short Rib Meat Patties 276
Meat and Vegetable Brochette 123
Meat and Vegetable Bundles Tied with Green Onion 741
Meat Garnish 131
Minari Bundles with Meat 337
Pressed Meat 755
266
Fish or Meatball Soup 587
Korean Honey Melon 694
Cooked Mideodeok 339
Millet 476
Millet Balls 477
Millet Pancake 478
Millet Balls 477
Minari 336
Blanched and Seasoned Minari 338
Minari Bundles with Meat 337
Mini Crepes 353
Grain Powder Drink Mix 341
Bibimbnp (Rice Mixed with Vegetables and Beef) 412
Mixed Brochette 625
Mixed Buckwheat Noodles 411
Mixed Kimchi 291
Mixed Mushroom Hot Pot 377
Mixed Noodles 410
Mixed Ox Bones 415
Mixed Stew 444
Mung Bean Jelly Mixed with Vegetables and Beef 730
Pumpkin and Mixed Grain Porridge 785
Soybean Paste Mixed with Barley 292
Angler Fish (Monkfish) 514
Mud Snail and Soybean Paste Stew 591
Braised Mud Snails 592
267
Mugwort 506
Mugwort Noodles 510
Mugwort Rice Cake 511
Mugwort Soup 509
Sweet Rice Balls with Mugwort 508
Munbaeju 328
Mung Bean 152
Mung Bean Jelly 153
Mung Bean Jelly Mixed with Vegetables and Beef 730
Mung Bean Pancake 154
Mung Bean Porridge 155
Mung Bean Sprout Namul 483
Mushroom 374
Braised Radish with Beef and Mushroom 585
Button Mushroom 531
Mixed Mushroom Hot Pot 377
Mushroom Soup 375
Pan-fried Shiitake Mushroom 760
Pine Mushroom 457
Pine Mushroom and Beef Brochette 460
Pine Mushroom Hot Pot 461
Pine Mushroom Rice 458
Sauteed Pine Mushroom 459
Shiitake Mushroom 759
Simmered Pine Mushroom with Beef Stuffing 462
Ssari Mushroom 501
Stir-fried Mushroom 376
268
Mussels 794
Braised Mussels 797
Rice Porridge with Clams and Mussels 767
Rice Porridge with Mussels 796
Seaweed Soup with Mussels 795
Mustard Leaf Kimchi 31
Assorted Cold Plate with Mustard Sauce 42
Mustard and Vinegar Sauce 43
Sliced Seafood with Mustard Sauce 768
269
Naengi 147
Naengi Namul 148
Naengi Soup 149
Bellflower Root Namul 217
Butterbur Stem Namul 301
Cham Namul 693
Chili Pepper Leaf Namul 67
Cooked Dried Radish Leaf Namul 494
Day Llly Namul 598
Dureup Namul 255
Eggplant Namul 9
Fiddlehead Namul 58
Gourd Peel Namul 355
Mung Bean Sprout Namul 483
Naengi Namul 148
Seasoned Soybean sprout Namul 720
Soybean Sprout Namul 718
Squash Namul 784
White Radish Namul 321
Wild Aster Namul 710
Wild Lettuce Namul 513
Wild Sesame Leaf Namul 117
Noodle(s) 81
Buckwheat Noodle Soup 583
Chilled Acorn Noodle Soup 227
Chilled Buckwheat Noodle Soup 146
Chilled Noodle Soup 145
Chilled Noodle Soup with Kimchi 99
Home-style Noodle Soup 713
Home-style Noodle Soup with Chicken 185
Noodle Hot Pot 83
Pyeongyang-style Chilled Buckwheat Noodle Soup 757
Banquet Noodles 624
270
Buckwheat Noodles 307
Buckwheat Noodles in Chilled Broth 332
Buckwheat Noodles in Radish Kimchi Water 235
Buckwheat Noodles with Vegetables 290
Chilled Buckwheat Noodles with Radish Kimchi 545
Hamheung-style Spicy chilled Noodles 766
Home-style Noodles in Pheasant Soup 136
Japchae (Clear Noodles Stir-fried with Vegetables) 627
Mixed Buckwheat Noodles 411
Mixed Noodles 410
Mugwort Noodles 510
Noodles in Chilled White Bean Soup 717
Noodles in Clam Broth 656
Noodles in Clear Broth 82
Noodles in Sesame Soup 112
Noodles in Thick Beef Soup 69
Ramyeon (Instant Noodles) 282
Rice or Noodles in Chilled Kimchi Water 102
Spicy Chilled Noodles with Raw Skate 803
Thick Noodles in Clear Broth 1
Thin Noodles 454
Glazed Fruits and Nuts 482
Sweet Rice with Nuts and Jujubes 524
271
Octopus 329
Parboiled Octopus 330
Stuffed Ogol Chicken Soup 551
Sesame Oil 691
Wild Sesame Oil 267
Omija 555
Barley Balls in Omija Punch 380
Omija Punch 557
Omija Tea 556
Hangover Soup with Ox Blood 445
Ox Bone Soup 446
Mixed Ox Bones 415
Ox Foot Soup 668
Pressed Ox Feet 669
Pressed Ox Head 472
Grilled Ox Heart 546
Ox Knee Soup 215
Braised Oxtail 470
Oxtail Soup 121
Oyster 85
Deep-fried Oyster 91
Oyster Rice 86
Oyster Soup 90
Pan-fried Oyster 88
Pickled Oyster 534
Spicy Pickled Oyster 89
272
Chive Pancake 396
Green Onion Pancake 746
Kimchi Pancake 106
Millet Pancake 478
Mung Bean Pancake 154
Seafood Pancake with Green Onion 772
Assorted Pan-fried Delicacies 318
Braised Pan-fried Dubu 264
Pan-fried Beef and Fish Brochette 417
Pan-fried Beef Liver 16
Pan-fried Beef Patties (1) 447
Pan-fried Beef Patties (2) 586
Pan-fried Cake with Azaleas 683
Pan-fried Delicacies 641
Pan-fried Dubu 260
Pan-fried Dureup 257
Pan-fried Eggplant 11
Pan-fried Eggs 169
Pan-fried Fish Fillets 439
Pan-fried Green Onion and Fiddlehead 160
Pan-fried Kimchi Brochette 100
Pan-fried King Prawns 201
Pan-fried Lotus Roots 539
Pan-fried Oyster 88
Pan-fried Potato 28
Pan-fried Seafood 770
Pan-fried Shiitake Mushroom 760
Pan-fried Soybean Paste Patties 634
Pan-fried Summer Squash 789
Pan-fried Stuffed Green Chili Peppers 63
Pan-fried Sweet Potato 50
Pan-fried Sweet Rice Cake Coated with Honey 672
Pan-fried Sweef Rice Cake with Fillings 696
Pan-fried Sweet Rice Cake with Flower Petals 799
Pan-fried Wild Sesame Leaves with Fillings 120
273
Parboiled Bamboo Shoots 678
Parboiled Conch 453
Parboiled Dureup 258
Parboiled Octopus 330
Parboiled Squid 573
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Red Chili Pepper Paste 61
Red Chili Pepper Paste with Vinegar 706
Soybean Paste 250
Soybean Paste Mixed with Barley 292
Patterned Rice Cake 649
Crab Patties 40
Grilled Short Rib Meat Patties 276
Pan-fried Beef Patties (1) 447
Pan-fried Beef Patties (2) 586
Pan-fried Soybean Paste Patties 634
Peach 387
Peanut 274
Boiled Sweet Pear with Ginger 362
Korean Pear 361
Peeled Fresh Chestnuts 438
Persimmon 23
Cinnamon Punch with Dried Persimmon 480
Dried Persimmon 74
Pheasant 132
Grilled Pheasant 133
274
Home-style Noodles in Pheasant Soup 136
Pheasant Dumplings 135
Pheasant Kimchi 134
Cucumbers Pickled in Salt Water 568
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Dubu Stew with Pickled Shrimp 263
Pickled Freshwater Shrimps 734
Pickled Garlic 284
Pickled Garlic Stems 287
Pickled Green Chili Peppers 62
Pickled Large-eyed Herring 372
Pickled Oyster 534
Pickled Pollack Innards 697
Pickled Pollack Roe 313
Pickled Radish 685
Pickled Seafood 650
Pickled Sea Urchin Roe 449
Pickled Shrimp 432
Pickled Shrimp Stew 651
Pickled Small Abalone 559
Pickled Small Clams 657
Pickled Small Octopus 124
Pickled Squid 575
Pickled Vegetables 636
Pickled Wild Sesame Leaves 119
Pickled Yellow Croaker 662
Spicy Pickled Oyster 89
Deodeok Pickles 214
Dried Radish Pickles 323
Stuffed Piglet 522
Glazed Pig's Feet 667
275
Pine Mushroom 457
Pine Mushroom and Beef Brochette 460
Pine Mushroom Hot Pot 461
Pine Mushroom Rice 458
Sauteed Pine Mushroom 459
Simmered Pine Mushroom with Beef Stuffing 462
Pine Nut(s) 628
Pine Nut Candy 630
Pine Nut Cookies 629
Pine Nut Porridge 631
Ground Beef Jerky with Pine Nuts 711
Boiled Meat Platter 536
Platter of Nine Delicacies 78
Poached Eggs 473
Pollack 315
Braised Dried Pollack 401
Dried Pollack 397
Dried Pollack Soup 403
Frozen Pollack 236
Frozen Pollack Stew 239
Grilled Dried Pollack 398
Kimchi with Frozen Pollack 238
Pickled Pollack Innards 697
Pickled Pollack Roe 313
Pollack and Beef Soup 533
Pollack Roe 312
Seasoned and Grilled Dried Pollack 801
Seasoned Dried Pollack 399
Seasoned Dried Pollack Flakes 400
Simmered Dried Pollack 402
Simmered Half-dried Pollack 714
276
Spicy Frozen Pollack Stew 237
Steamed Spicy Pollack Roe 314
Pork 243
Chinese Cabbage Wraps with Pork 383
Cooked Pork 654
Marinated Grilled Pork 244
Pork and Kimchi Stir-fry 245
Pressed Pork 247
Stir-fried Pork 246
Grilled Pork Belly 424
Pressed Pork Head 248
Porridge 673
Bean and Rice Porridge 727
Black Sesame and Rice Porridge 805
Chicken and Rice Porridge 183
Clam and Rice Porridge 207
Corn and Grain Porridge 33
Jujube and Rice Porridge 196
Mung Bean Porridge 155
Pine Nut Porridge 631
Ptunpkin and Mixed Grain Porridge 785
Pumpkin Porridge 790
Rice and Red Bean Porridge 752
Rice Porridge 807
Rice Porridge with Abalone 644
Rice Porridge with Clams and Mussels 767
Rice Porridge with Mussels 796
Rice Porridge with Tilefish 582
Rice Porridge with Vegetables 698
Sea Bream and Rice Porridge 223
Sesame Porridge 114
277
Wild Sesame and Rice Porridge 270
Potato 24
Braised Potato 29
Half-moon Potato Cake 27
Pan-fried Potato 28
Potato Cake 25
Potato Soup 30
Sauteed Potato 26
Grain Powder Drink Mix 341
Powder Coating for Rice Cake 56
Red Chili Pepper Powder 66
Grilled King Prawns 200
King Prawns 199
Pan-fried King Prawns 201
Steamed Stuffed King Prawns 202
Pressed Meat 755
Pressed Ox Feet 669
Pressed Ox Head 472
Pressed Pork 247
Pressed Pork Head 248
Traditional Pressed Sweets 166
Half-moon Puffed Rice Cake 36
Puffed Rice 739
Deep-fried Sweet Rice Puffs 34
Puffer Fish (Swellfish / Globefish) 385
Braised Puffer Fish 390
Puffer Fish Soup 389
Raw Puffer Fish 388
Spicy Puffer Fish Stew 386
278
Pumpkin (Squash) 781
Pumpkin and Mixed Grain Porridge 785
Pumpkin Kimchi 783
Pumpkin Porridge 790
Pumpkin Rice Cake 782
Pumpkin Leaf Wraps 788
Azalea Punch 684
Barley Balls in Omija Punch 380
Cinnamon Punch with Dried Persimmon 480
Honey Punch with Sweet Rice Balls 597
Korean Fruit Punch 800
Omija Punch 557
Rice Punch 499
Soybean Puree Stew 413
Pureed Soybean Stew 249
Pyeongyang-style Chilled Buckwheat Noodle Soup 757
279
Braised Radish with Beef and Mushroom 585
Buckwheat Noodles in Radish Kimchi Water 235
Chilled Buckwheat Noodles with Radish Kimchi 545
Chinese Cabbage and Radish Kimchi 443
Diced Radish Kimchi 109
Dried Radish Pickles 323
Julienned Radish Salad 324
Pickled Radish 685
Radish and Beef Soup 335
Radish Kimchi in Water 234
Radish Water Kimchi 138
Seasoned Dried Radish 322
Stuffed White Radish Kimchi 409
White Radish 320
White Radish Namul 321
Whole Radish Kimchi 708
Young Summer Radish 543
Young Summer Radish Kimchi 544
Cooked Dried Radish Leaf Namul 494
Dried Radish Leaf Soup 496
Dried Radish Leaf Stew 495
Dried Radish Leaves 493
Radish Stem Kimchi 326
Rainbow Rice Cake 325
Ramyeon (Instant Noodles) 282
Assorted Raw Fish 319
Chopped Raw Beef Liver 17
Raw Abalone 647
Raw Baby Octopus 142
Raw Carp 619
280
Raw Cuttlefish in Water 764
Raw Damselfish in Chilled Broth 621
Raw Eel 303
Raw Fish 441
Raw Fish and Vegetables over Rice 804
Raw Fish on Rice 440
Raw Halibut 76
Raw Puffer Fish 388
Raw Sea Bream 225
Raw Sea Cucumber Slices 774
Raw Seafood 802
Raw Squid 578
Seasoned Raw Cuttlefish over Rice 765
Spicy Chilled Noodles with Raw Skate 803
Red Bean(s) 749
Red Bean Rice Cake 750
Rice and Red Bean Porridge 752
Rice with Red Beans 751
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Red Chili Pepper Paste 61
Red Chili Pepper Paste with Vinegar 706
Red Chili Pepper Powder 66
Red Chili Pepper Paste 61
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Red Chili Pepper Paste with Vinegar 706
Barley Rice 379
Beef Soup and Rice 272
Bibimbap (Rice Mixed with Vegetables and Beef) 412
Browned Rice 159
Browned Rice Tea 489
Chicken Soup with Rice 584
281
Cooked Rice 360
Cooked Rice with Beans 724
Five Grain Rice 550
Fried Rice 391
Fried Rice with Kimchi 105
Green Tea Rice 157
Oyster Rice 86
Pine Mushroom Rice 458
Puffed Rice 739
Raw Fish and Vegetables over Rice 804
Raw Fish on Rice 440
Rice Ball Pasta Soup 665
Rice Cooked with Kimchi 103
Rice Cooked with Soybean Sprouts 721
Rice in Beef Soup 632
Rice or Noodles in Chilled Kimchi Water 102
Rice Punch 499
Rice Rolls in Laver 96
Rice Steamed in Bamboo 192
Rice with Corn 32
Rice with Red Beans 751
Rice with Vegetable Leaf Wraps 503
Rice Wrapped in Lettuce 430
Seasoned Raw Cuttlefish over Rice 765
Set Menu with Rice and Side Dishes (Restaurant Menu) 370
Soup with Rice 80
Squid over Rice 571
Stone Pot Rice 231
Rice Ball Pasta Soup 665
Makgeolli (Thick Rice Beer) 289
Thick Rice Beer 233
282
Rice Cake 275
Beef and Rice Cake Brochette 281
Coated Sweet Rice Cake 167
Half-moon Puffed Rice Cake 36
Half-moon Rice Cake 463
Layered Rice Cake 497
Mugwort Rice Cake 511
Patterned Rice Cake 649
Powder Coating for Rice Cake 56
Pumpkin Rice Cake 782
Rainbow Rice Cake 325
Red Bean Rice Cake 750
Rice Cake with Beans and Chestnuts 471
Rice Wine Cake 680
Steamed White Rice Cake 371
White Rice Cake 806
Rice Gruel 348
Brochette of Rice Pasta with Vegetables 278
Cylindrical Rice Pasta 2
Rice Ball Pasta Soup 665
Sliced Rice Pasta Soup 277
Sliced Rice Pasta Soup with Dumplings 279
Stir-fried Rice Pasta with Vegetables 280
Rice Porridge 807
Bean and Rice Porridge 727
Black Sesame and Rice Porridge 805
Chicken and Rice Porridge 183
Clam and Rice Porridge 207
Jujube and Rice Porridge 196
Rice and Red Bean Porridge 752
Rice Porridge with Abalone 644
Rice Porridge with Clams and Mussels 767
283
Rice Porridge with Mussels 796
Rice Porridge with Tilefish 582
Rice Porridge with Vegetables 698
Sea Bream and Rice Porridge 223
Wild Sesame and Rice Porridge 270
Chrysanthemum Rice Wine 84
Clear Rice Wine (1) 525
Clear Rice Wine (2) 704
Rice Wine (Gyeongju Style) 378
Roast Duck 553
Pickled Pollack Roe 313
Pickled Sea Urchin Roe 449
Pollack Roe 312
Spicy Fish Roe Stew 521
Steamed Spicy Pollack Roe 314
Royal Hot Pot 500
Rump Stew with Vegetables 590
284
Bellflower Root Salad 218
Deodeok Salad 213
Fresh Vegetable Salad 442
Julienned Radish Salad 324
Lettuce Salad 429
Seaweed and Cucumber Salad 347
Spicy Chinese Cabbage Salad Kimchi 364
Wild Scallion Salad 173
Salmon 542
Bamboo Salt 679
Cucumbers Pickled in Salt Water 568
Sesame Salt 113
Salted Fish 622
Sauteed Bamboo Shoots 675
Sauteed Beef Liver 13
Sauteed Cucumbers 564
Sauteed Dried Anchovies 311
Sauteed Dried Squid Strips 577
Sauteed Garlic Sterns 286
Sauteed Green Chili Peppers 60
Sauteed Kimchi 104
Sauteed Pine Mushroom 459
Sauteed Potato 26
Sauteed Squash 786
Grilled Scallops 753
Sea Bass 158
Sea Bream 220
Braised Sea Bream 222
Grilled Sea Bream 221
Raw Sea Bream 225
Sea Bream and Rice Porridge 223
Stuffed and Streamed Sea Bream 224
285
Sea Cucumber 773
Raw Sea Cucumber Slices 774
Sea Cucumber Soup 775
Sea Squirt 304
Sea Staghorn 701
Sea Urchin 448
Pickled Sea Urchin Roe 449
Sea Urchin Soup 450
Pan-fried Seafood 770
Pickled Seafood 650
Raw Seafood 802
Seafood Hot Pot 771
Seafood Pancake with Green Onion 772
Sliced Seafood with Mustard Sauce 768
Spicy Seafood Stew 299
Thick Soybean Paste Stew with Seafood 769
Blanched and Seasoned Minari 338
Seasoned and Grilled Dried Pollack 801
Seasoned and Simmered Chicken 184
Seasoned Ark Shells 122
Seasoned Bushy Seaweed 735
Seasoned Cucumbers 563
Seasoned Dried Pollack 399
Seasoned Dried Pollack Flakes 400
Seasoned Dried Radish 322
Seasoned Dried Squid Strips 576
Seasoned Grassy Seaweed 744
Seasoned Green Onion 747
Seasoned Laver 95
Seasoned Overripe Cucumbers 151
286
Seasoned Raw Cuttlefish over Rice 765
Seasoned Soybean Sprout Namul 720
Seasoned Soy Sauce 528
Seasoned Squid 572
Seasoned Young Ginseng 340
Spicy Seasoned Crab 529
Seaweed 342
Chilled Seaweed Soup 344
Deep-fried Seaweed or Vegetables 738
Seaweed and Cucumber Salad 347
Seaweed Soup 343
Seaweed Soup with Mussels 795
Seaweed Wraps 346
Spicy Seaweed 345
Tilefish and Seaweed Soup 581
Sesame (Seeds) (1) 110
Sesame (Seeds) (2) 692
Black Sesame and Rice Porridge 805
Noodles in Sesame Soup 112
Sesame Oil 691
Sesame Porridge 114
Sesame Salt 113
Sesame Soup 115
Sesame Toffee 111
Set Menu 653
Bulgogi Set Menu 407
Set Menu with Rice and Side Dishes (Restaurant Menu) 370
Shaved Ice with Toppings 414
Shiitake Mushroom 759
Pan-fried Shiitake Mushroom 760
287
Short Rib Soup 20
Grilled Short Rib Meat Patties 276
Braised Short Ribs 19
Charcoal Barbecued Beef Short Ribs 490
Grilled Fresh Short Ribs 434
Marinated and Grilled Beef Short Ribs 18
Shrimp 431
Deep-fried Shrimp 433
Dubu Stew with Pickled Shrimp 263
Pickled Shrimp 432
Pickled Shrimp Stew 651
Side Dishes 356
Assorted Side Dishes 354
Set Menu with Rice and Side Dishes (Restaurant Menu) 370
Vegetable Side Dishes 137
Braised, Simmered or Steamed Dishes 689
Seasoned and Simmered Chicken 184
Simmered Abalone 645
Simmered Beef Shank 418
Simmered Dried Pollack 402
Simmered Half-dried Pollack 714
Simmered Kelp 164
Simmered Pine Mushroom with Beef Stuffing 462
Giilled Sirloin 271
Skate 791
Spicy Chilled Noodles with Raw Skate 803
Spicy Skate in Vinegar 793
Steamed Skate 792
Grilled Sliced Beef 150
Sliced Rice Pasta Soup 277
Sliced Rice Pasta Soup with Dumplings 279
288
Sliced Seafood with Mustard Sauce 768
Spicy Sliced Beef Stew 253
Boiled Beef Slices 479
Dried Fish Slices 37
Raw Sea Cucumber Slices 774
Small Abalone 558
Braised Small Abalon 560
Pickled Small Abalon 559
Small Clam Soup 639
Small Freshwater Snail Soup 161
Pickled Small Octopus 124
Dry Snacks 288
Soft Dubu 486
Soju 456
Andong Soju 518
Sole 4
Braised Sole 7
Grilled Sole 5
Spicy Fermented Sole 6
Soup 79
Soup (Tang) 729
Battered Meat and Vegetable Soup 707
Beef Soup and Rice 272
Beef Tripe and Intestine Soup 143
Beef Tripe Soup 526
Blood Sausage Soup 485
289
Blue Crab Soup 130
Chicken and Crusian Carp Soup 588
Chicken Ginseng Soup 425
Chicken Soup 177
Chicken Soup with Rice 584
Chilled Chicken Soup 617
Chilled Cucumber Soup 562
Chilled Seaweed Soup 344
Chilled Soup 144
Chilled White Bean Soup 716
Chinese Cabbage Heart Soup 367
Chinese Cabbage Root Soup 366
Chinese Cabbage Soup (1) 368
Chinese Cabbage Soup (2) 589
Chopped Beef Tripe Soup 532
Clam Soup (1) 205
Clam Soup (2) 658
Clear Beef Soup (1) 296
Clear Beef Soup (2) 465
Cod Soup 191
Dog Soup 382
Dried Pollack Soup 403
Dried Radish Leaf Soup 496
Dumpling Soup 295
Egg Soup 46
Fish or Meatball Soup 587
Grassy Seaweed Soup with Soybean Paste 745
Green Onion Soup 748
Hangover Soup 776
Hangover Soup with Ox Blood 445
Home-style Noodles in Pheasant Soup 136
Kimchi Soup 108
Loach Soup 709
Mallow Soup with Soybean Paste 517
Mugwort Soup 509
290
Mushroom Soup 375
Naengi Soup 149
Noodles in Chilled White Bean Soup 717
Noodles in Sesame Soup 112
Noodles in Thick Beef Soup 69
Ox Bone Soup 446
Ox Foot Soup 668
Ox Knee Soup 215
Oxtail Soup 121
Oyster Soup 90
Pollack and Beef Soup 533
Potato Soup 30
Puffer Fish Soup 389
Radish and Beef Soup 335
Rice Ball Pasta Soup 665
Rice in Beef Soup 632
Sea Cucumber Soup 775
Sea Urchin Soup 450
Seaweed Soup 343
Seaweed Soup with Mussels 795
Sesame Soup 115
Short Rib Soup 20
Sliced Rice Pasta Soup 277
Sliced Rice Pasta Soup with Dumplings 279
Small Clam Soup 639
Small Freshwater Snail Soup 161
Soup with Rice 80
Soybean Paste Soup 251
Soybean Sprout Soup 719
Spicy Beef and Leek Soup 603
Spinach Soup 492
Stuffed Ogol Chicken Soup 551
Sujebi Soup 481
Taro Soup 731
Thick Beef Soup 70
291
Thick Soybean Paste Soup 733
Tilefish and Seaweed Soup 581
Whole Chicken Soup 180
Young Chicken and Ginseng Soup 549
Soy Sauce 14
Abalone in Soy Sauce 646
Crab Marinated in Soy Sauce 15
Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567
Seasoned Soy Sauce 528
Soy Sauce Braised Dishes 666
Soy Sauce Kimchi 633
Vinegared Soy Sauce 705
Bean (Soybean) 715
Dubu (Soybean Curd / Tofu) 259
Fermented Soybean Bricks 309
Pureed Soybean Stew 249
Soybean Paste 250
Soybean Paste Mixed with Barley 292
Soybean Puree Stew 413
Dubu (Soybean Curd / Tofu) 259
Soybean Leaf Kimchi 725
Soybean Paste 250
Cheonggukjang (Extra Strong Soybean Paste) Stew 702
Grassy Seaweed Soup with Soybean Paste 745
Mallow Soup with Soybean Paste 517
Mud Snail and Soybean Paste Stew 591
Pan-fried Soybean Paste Patties 634
Soybean Paste Mixed with Barley 292
Soybean Paste Soup 251
Soybean Paste Stew 252
Thick Soybean Paste Soup 733
Thick Soybean Paste Stew with Seafood 769
292
Seasoned Soybean Sprout Namul 720
Soybean Sprout Namul 718
Soybean Sprout Soup 719
Rice Cooked with Soybean Sprouts 721
Soybean Sprouts with Vegetable Medley 722
Spicy Angler Fish with Soybean Sprouts 515
Braised Spareribs 242
Glazed Spareribs 240
Grilled Spareribs 241
Sparrow's Tongue Green Tea 623
Hamheung-style Spicy Chilled Noodles 766
Spicy Angler Fish with Soybean Sprouts 515
Spicy Beef Tripe Hot Pot 73
Spicy Chilled Noodles with Raw Skate 803
Spicy Chinese Cabbage Salad Kimchi 364
Spicy Conch 452
Spicy Deodeok 212
Spicy Fermented Sole 6
Spicy Freshwater Snails 68
Spicy Grilled Chicken 174
Spicy Pickled Oyster 89
Spicy Seasoned Crab 529
Spicy Seaweed 345
Spicy Skate in Vinegar 793
Spicy Sliced Beef Stew 253
Steamed Spicy Pollack Roe 314
Spicy Beef and Leek Soup 603
Spicy Catfish Stew 305
Spicy Croaker Stew 351
Spicy Fish Roe Stew 521
293
Spicy Frozen Pollack Stew 237
Spicy Mandarin Fish Stew 505
Spicy Puffer Fish Stew 386
Spicy Seafood Stew 299
Spicy Soft Dubu Stew 487
Spicy Yellow Croaker Stew 661
Spinach 491
Spinach Soup 492
Green Onion (Spring Onion) 740
Spring Onion Kimchi 686
Pumpkin (Squash) 781
Pan-fried Summer Squash 789
Sauteed Squash 786
Squash Namul 784
Stuffed Summer Squash 787
Squid 569
Grilled Squid 570
Parboiled Squid 573
Pickled Squid 575
Raw Squid 578
Sauteed Dried Squid Strips 577
Seasoned Dried Squid Strips 576
Seasoned Squid 572
Squid over Rice 571
Stuffed Squid 574
Ssangwhacha (Medicinal Tea) 504
Ssari Mushroom 501
294
Braised, Simmered or Steamed Dishes 689
Fancy Steamed Dubu 261
Rice Steamed in Bamboo 192
Steamed Blue Crab Meat 129
Steamed Dumplings 688
Steamed Eggs 171
Steamed Fish Fillet, Beef and Vegetable Mix 537
Steamed Green Chili Peppers 65
Steamed King Crab 188
Steamed Skate 792
Steamed Spicy Pollack Roe 314
Steamed Stingray 3
Steamed Stuffed Clams 208
Steamed Stuffed King Prawns 202
Steamed White Rice Cake 371
Stuffed and Steamed Sea Bream 224
Stew 687
Angler Fish Stew 516
Cheonggukjang (Extra Strong Soybean Paste) Stew 702
Dried Radish Leaf Stew 495
Dubu Stew 265
Dubu Stew with Pickled Shrimp 263
Duck Stew 554
Frozen Pollack Stew 239
G.I. Stew 393
Kimchi Stew 107
Mixed Stew 444
Mud Snail and Soybean Paste Stew 591
Pickled Shrimp Stew 651
Pureed Soybean Stew 249
Rump Stew with Vegetables 590
Soybean Paste Stew 252
Soybean Puree Stew 413
Spicy Catfish Stew 305
295
Spicy Croaker Stew 351
Spicy Fish Roe Stew 521
Spicy Frozen Pollack Stew 237
Spicy Mandarin Fish Stew 505
Spicy Puffer Fish Stew 386
Spicy Seafood Stew 299
Spicy Sliced Beef Stew 253
Spicy Soft Dubu Stew 487
Spicy Yellow Croaker Stew 661
Thick Soybean Paste Stew with Seafood 769
Steamed Stingray 3
Japchae (Clear Noodles Stir-fried with Vegetables) 627
Stir-fried Baby Octopus 140
Stir-fried Chicken 181
Stir-fried Mushroom 376
Stir-fried Pork 246
Stir-fried Rice Pasta with Vegetables 280
Pork and Kimchi Stir-fry 245
Bulgogi in Stone Pot 405
Stone Pot Bibimbap 232
Stone Pot Bibimbap with Beef Tartare 606
Stone Pot Rice 231
Strawberry 273
Sauteed Dried Squid Strips 577
Seasoned Dried Squid Strips 576
Pan-fried Stuffed Green Chili Peppers 63
Steamed Stuffed Clams 208
Steamed Stuffed King Prawns 202
Stuffed and Steamed Sea Bream 224
296
Stuffed Bamboo Shoots 676
Stuffed Cucumber Kimchi 566
Stuffed Cucumbers 565
Stuffed Dubu Hot Pot 262
Stuffed Eggplant 10
Stuffed Eggplant with Beef 12
Stuffed Kimchi 455
Stuffed Ogol Chicken Soup 551
Stuffed Piglet 522
Stuffed Summer Squash 787
Stuffed Squid 574
Stuffed White Radish Kimchi 409
Sujebi Soup 481
Summer Dumplings 754
Sweetfish 609
Sweet Potato 48
Deep-fried Sweet Potato 51
Pan-fried Sweet Potato 50
Cooked Sweet Potato Stems 49
Sweet Rice 695
Coated Sweet Rice Cake 167
Cooked Sweet Rice 690
Deep-fried Sweet Rice Cookies 419
Deep-fried Sweet Rice Puffs 34
Honey Punch with Sweet Rice Balls 597
Jujube Sweet Rice Balls 194
Pan-fried Sweet Rice Cake Coated with Honey 672
Pan-fried Sweet Rice Cake with Fillings 696
Pan-fried Sweet Rice Cake with Flower Petals 799
297
Sweet Rice Balls 45
Sweet Rice Balls Coated with Chestnuts 358
Sweet Rice Balls with Mugwort 508
Sweet Rice Cake 616
Sweet Rice Cake with Beans 723
Sweet Rice Cake with Fillings 266
Sweet Rice with Nuts and Jujubes 524
Sweet Rice Balls 45
Honey Punch with Sweet Rice Balls 597
Jujube Sweet Rice Balls 194
Sweet Rice Balls Coated with Chestnuts 358
Sweet Rice Balls with Mugwort 508
Sweet Rice Cake 616
Coated Sweet Rice Cake 167
Pan-fried Sweet Rice Cake Coated with Honey 672
Pan-fried Sweet Rice Cake with Fillings 696
Pan-fried Sweet Rice Cake with Flower Petals 799
Sweet Rice Cake with Beans 723
Sweet Rice Cake with Fillings 266
Mashed Chestnut Sweets 607
Mashed Jujube Sweets 664
Traditional Pressed Sweets 166
Traditional Sweets 762
Puffer Fish (Swellfish / Globefish) 385
Maltose Syrup 334
298
Korean Table d'Hote 763
Soup (Tang) 729
Taro Soup 731
Braised Taro Stems 732
Angelica Tea 187
Arrowroot Tea 712
Barley Tea 381
Browned Rice Tea 489
Chinese Quince Tea 317
Cinnamon Tea 47
Citron Tea 602
Ginger Tea 437
Ginseng Tea 615
Green Tea 156
Gugija Tea 77
Gyeolmyeongja Tea 44
Jujubeand Ginger Tea 195
Jujube Tea 197
Omija Tea 556
Sparrow's Tongue Green Tea 623
Ssangwhacha (Medicinal Tea) 504
Yulmu Tea 608
Thick Beef Soup 70
Thick Noodles in Clear Broth 1
Thick Rice Beer 233
Thick Soybean Paste Soup 733
299
Thick Soybean Paste Stew with Seafood 769
Thin Noodles 454
Three Braised Delicacies 427
Tilefish 579
Grilled Tilefish 580
Rice Porridge with Tilefish 582
Tilefish and Seaweed Soup 581
Toasted Laver 94
Malt Toffee 548
Sesame Toffee 111
Wild Sesame Toffee 269
Dubu (Soybean Curd / Tofu) 259
Toppings 596
Traditional Candied Fruit 75
Traditional Pressed Sweets 166
Traditional Sweets 762
Turnip Kimchi 488
300
Battered Meat and Vegetable Soup 707
Beef and Vegetable Brochette (1) 420
Beef and Vegetable Brochette (2) 626
Beef and Vegetable Brochette (3) 798
Fresh Vegetable Salad 442
Meat and Vegetable Brochette 123
Meat and Vegetable Bundles Tied with Green Onion 741
Rice with Vegetable Leaf Wraps 503
Soybean Sprouts with Vegetable Medley 721
Steamed Fish Fillet, Beef and Vegetable Mix 537
Vegetable Leaf Wraps 502
Vegetable Side Dishes 137
Bibimbap (Rice Mixed with Vegetables and Beef) 412
Bibimbap with Wild Vegetables 421
Brochette of Rice Pasta with Vegetables 278
Buckwheat Noodles with Vegetables 290
Deep-fried Seaweed or Vegetables 738
Deep-fried Vegetables 699
Deep-fried Vegetables Coated with Starch 392
Japchae (Clear Noodles Stir-fried with Vegetables) 627
Mung Bean Jelly Mixed with Vegetables and Beef 730
Pickled Vegetables 636
Raw Fish and Vegetables over Rice 804
Rice Porridge with Vegetables 698
Rump Stew with Vegetables 590
Stir-fried Rice Pasta with Vegetables 280
Vinegar 498
Mustard and Vinegar Sauce 43
Red Chili Pepper Paste with Vinegar 706
Spicy Skate in Vinegar 793
Vinegared Soy Sauce 705
301
Walnut(s) 779
Glazed Walnuts 780
Water Kimchi 331
Watermelon 474
Dried Whitebait 373
White Chinese Cabbage Kimchi 369
White Radish 320
White Radish Namul 321
White Rice Cake 806
Whole Chicken Soup 180
Whole Chinese Cabbage Kimchi 737
Whole Radish Kimchi 708
Wild Aster Namul 710
Wild Lettuce 512
Wild Lettuce Namul 513
Wild Scallion 172
Wild Scallion Salad 173
Wild Sesame 268
Wild Sesame and Rice Porridge 270
Wild Sesame Oil 267
Wild Sesame Toffee 269
302
Wild Sesame Leaf Namul 117
Deep-fried Wild Sesame Leaves 118
Pan-fried Wild Sesame Leaves with Fillings 120
Pickled Wild Sesame Leaves 119
Wild Sesame Leaves 116
Chrysanthemum Rice Wine 84
Clear Rice Wine (1) 525
Clear Rice Wine (2) 704
Ginseng Wine 614
Rice Wine (Gyeongju Style) 378
Rice Wrapped in Lettuce 430
Wrapped Kimchi 384
Chinese Cabbage Wraps with Pork 383
Kelp Wraps 163
Pumpkin Leaf Wraps 788
Rice with Vegetable Leaf Wraps 503
Seaweed Wraps 346
Vegetable Leaf Wraps 502
303
Yellow Croaker (Yellow Corvina) 659
Yellow Croaker (Yellow Corvina) 659
Braised Yellow Croaker 663
Dried Yellow Croaker 87
Grilled Yellow Croaker 660
Pickled Yellow Croaker 662
Spicy Yellow Croaker Stew 661
Young Chicken and Ginseng Soup 549
Young Green Chili Peppers 761
Young Summer Radish 543
Young Summer Radish Kimchi 544
Yulmu Tea 608
304
* 진하게 표시된 의미어의 가나다순으로 배열 되었으며, 번호는 페이지가 아닌 각 음식별 표제어 번호입니다.
305
양념간장 528
초간장 705
떡갈비 276
생갈비구이 434
숯불갈비 490
깨(엿)강정 111
닭강정 175
돼지갈비강정 240
들깨엿강정 269
엿강정 548
잣강정 629
미나리강회 337
파강회 741
배추겉절이 364
상추겉절이 429
간장게장 15
꽃게 128
꽃게집 129
꽃게탕 130
대게집 188
양념게장 529
306
해물겨자채 768
수수경단 477
쑥경단 508
풋고추 761
양곱창구이 527
가자미구이 5
갈비구이 18
갈치구이 21
고등어(소금)구이 53
곱창구이 72
김구이 94
꼬치구이 123
꽁치구이 126
뀔(고기)구이 133
닭갈비구이 174
닭(고기)구이 178
대하구이 200
대합구이 204
더덕구이 210
도미구이 221
돼지갈비구이 241
307
돼지고기구이 244
등심구이 271
떡꼬치구이 278
먹장어구이 / 곰장어구이 302
민어구이 350
북어구이 398
삼겹살구이 424
생갈비구이 434
쇠고기소금구이 467
양곱창구이 527
염통구이 546
오리구이 553
오징어구이 570
옥돔구이 580
자리돔구이 620
장어구이 637
조기구이 660
주물럭구이 671
청어구이 703
콩팥구이 728
통닭구이 736
패주구이 753
황태구이 801
308
국⇔탕
갈비탕 / 갈빗국 20
감잣국 30
곰탕 / 곰국 70
국수장국 82
굴탕 / 굴국 90
김칫국 108
깻국 115
냉국 144
냉잇국 149
다슬깃국 161
대합국 / 대합별탕 205
된장국 251
따로국밥 272
떡국 277
떡만둣국 279
만둣국 295
맑은장국 296
뭇국 / 무맑은탕 335
미역국 343
미역냉국 344
배추꼬릿국 366
배추속댓국 367
309
배춧국 368
버섯국 375
북엇국 403
선지해장국 / 선짓국 445
성겟국 450
쇠고기맑은장국 465
순댓국 485
시금칫국 492
시래깃국 496
쑥국 509
아욱국 517
오이냉국 562
옥돔미역국 581
우거짓국 / 우거지탕 589
장국밥 632
재첩국 639
조롱떡국 665
콩국 716
콩나물국 719
토란국 / 토란탕 731
토장국 733
파랫국 / 파래된장국 745
팟국 748
310
해장국 776
홍합미역국 795
가락국수 1
곰국수 69
깨국수 / 깻국국수 112
꿩칼국수 136
냉국수 145
닭칼국수 185
막국수 290
메밀국수 307
비빔국수 410
쑥국수 510
잔치국수 624
조개국수 656
칼국수 713
콩국수 717
어리굴젓 534
들기름 267
창기름 691
311
갓김치 31
고들빼기김치 52
꿩김치 / 생치김치 134
나박김치 138
더덕김치 211
돼지고기김치볶음 245
막김치 291
무청김치 326
물김치 331
배추김치 365
백김치 369
보쌈김치 384
부추김치 395
(무)비늘김치 409
소박이김치 455
순무김치 488
총각김치 708
열무김치 544
오이소박이(김치) 566
장김치 633
쪽파김치 686
콩잎김치 725
통배추김치 737
파김치 742
호박김치 783
312
가지나물 9
고구마순나물 49
고사리나물 58
고춧잎나물 67
깻잎나물 117
냉이나물(무첨) 148
도라지나물 217
돌나물 230
두릅나물 255
머위나물 301
무나물 321
박오가리나물 355
숙주나물 483
시래기나물 494
씀바뀌나물(생채) 513
원추리나물 598
침나물 693
취나물 710
톳나물 735
호박나물 784
미역냉국 344
오이냉국 562
313
김치냉면 99
도토리냉면 227
동치미냉면 235
물냉면 332
비빔냉면 411
열무냉면 545
평양냉면 757
함흥냉면 766
회냉면 803
해파리냉채 777
김치누름적 100
잡누름적 625
314
대추단자 194
밤단자 358
안동찜닭 519
통닭구이 736
오징어덮밥 571
한치회덮밥 765
회덮밥 804
우렁된장찌개 591
파랫국 / 파래된장국 745
해물된장찌개 769
가래떡 2
감자떡 25
개피떡 36
도토리떡 228
두텁떡 266
무지개떡 325
쇠머리떡 471
시루떡 / 시루편 497
쑥떡 511
장떡 634
조롱떡국 665
315
콩(찰)떡 723
필(시루)떡 750
호박고지떡 782
흰떡 806
316
김치만두 101
꿩만두 135
떡만둣국 279
물만두 333
어만두 535
찐만두 688
동태매운탕 237
메기매운탕 305
민어매운탕 351
복(어)매운탕 386
쏘가리매운탕 505
조기매운탕 661
냉면 146
라면 282
소면 454
온면 583
짠무 685
골뱅이무침 68
김무침 95
꼬막무침 122
냉이나물(무침) 148
달래무침 173
317
더덕무침 212
메밀묵(무침) 308
무말랭이무침 322
미나리무침 338
미삼무침 340
미역무침 345
북어무침 399
소라무침 452
앙무침 530
오이무침 563
오징어무침 572
오징어채무침 576
콩나물무침 720
파래무침 744
녹두묵 153
도토리묵 229
메밀묵(무침) 308
자리돔물회 621
한치(물)회 764
318
잣박산 630
밑반찬 354
강냉이밥 32
국밥 80
(생)굴밥 86
김밥 96
김치밥 103
김치볶음밥 105
녹차밥 157
대나무(통)밥 192
돌솥밥 231
돌솥비빔밥 232
따로국밥 272
보리밥 379
볶음밥 391
비빔밥 412
산채비빔밥 421
생선초밥 440
송이밥 458
쌈밥 503
오곡밥 550
오징어덮밥 571
319
육회돌솥비빔밥 606
장국밥 632
전주비빔밥 648
찰밥 690
콩나물밥 721
콩밥 724
팥밥 751
한치회덮밥 765
헛제삿밥 778
회덮밥 804
통배추김치 737
닭백숙 180
영계백숙 549
싸리버섯 501
표고버섯 759
강냉이범벅 33
호벅범벅 785
간볶음 13
감자볶음 26
고추볶음 60
320
김치볶음 104
낙지볶음 140
닭똥집(볶음) 179
닭볶음 181
돼지고기김치볶음 245
돼지고기볶음 246
마늘종볶음 286
멸치볶음 311
버섯볶음 376
송이볶음 459
오이볶음 564
오징어채볶음 577
죽순볶음 675
호박볶음 786
김부각 97
깻잎부각 118
수수부꾸미 / 수수전병 478
찹쌀부꾸미 696
달걀부침 169
두부부침 / 두부전 260
돌솥비빔밥 232
321
산채비빔밥 421
육회돌솥비빔밥 606
전주비빔밥 648
되비지찌개 249
녹두빈대떡 154
322
떡산적 281
사슬(어산)적 417
섭산적 447
송이산적 460
쇠고기산적 466
잡산적 626
장산적 635
미삼무침 340
수삼정과 475
인삼 612
인삼정과 613
인삼주 614
인삼차 615
대추생강차 195
노각생채 151
더덕생채 213
도라지생채 218
무생채 324
씀바귀나물(생채) 513
대구섞박지 190
323
동태섞박지 238
가지선 10
두부선 261
어선 537
오이선 565
(애)호박선 / 애호박찜 787
백설기 371
감자송편 27
보리수단 380
문어숙회 330
오징어숙회 / 오징어데침 573
오징어순대 574
진달래술 682
술⇔주
(날)다시마쌈 163
미역쌈 346
밀쌈 353
보쌈 383
보쌈김치 384
324
상추쌈 430
호박잎쌈 788
325
마른안주 288
갖은앙념 35
콩나물잡채 722
326
간장 14
겨자초장 43
고추장 61
된장 250
막장 292
양념간장 528
초간장 705
초고추장 706
고추장아찌 62
깻잎장아찌 119
더덕장아찌 214
마늘장아찌 284
마늘종장아찌 287
무말랭이장아찌 323
오이장아찌 567
김치누름적 100
누름적 160
두릅(산)적 256
떡산적 281
사슬(어산)적 417
산적 420
섭산적 447
327
송이산적 460
쇠고기산적 466
잡누름적 625
잡산적 626
장산적 635
화양적 798
가지전 11
간전 16
감자전 28
게살전 40
고구마전 50
고추전 63
굴전 88
김치전 106
깻잎전 120
대하전 201
두릅전 257
두부부침 / 두부전 260
모둠전 318
부추전 396
생선전 439
연근전 539
완자전 586
328
파전 746
표고전 760
해물전 770
해물파전 772
호박전 789
곱창전골 73
국수전골 83
낙지전골 141
대합전골 206
두부전골 262
만두전골 294
버섯전골 377
불낙전골 406
송이전골 461
쇠고기전골 468
해물전골 771
굴젓 89
꼴뚜기젓 124
명란젓 313
밴댕이젓 372
새우젓 432
성게젓 449
329
어리굴젓 534
오분자기젓 559
오징어젓 575
조개젓 657
조기젓 662
창란젓 697
토하젓 734
도라지정과 219
생강정과 / 생강전과 436
수삼정과 475
연근정과 540
유자정과 601
인삼정과 613
불백정식 407
한정식 763
가자미조림 7
갈치조림 22
감자조림 29
고등어조림 54
고추조림 64
꽁치조림 127
330
다시마조림 164
달걀장조림 170
닭조림 182
도미조림 222
두부조림 264
북어조림 401
연근조림 541
우엉조림 595
장조림 638
조기조림 663
콩자반 / 콩조림 726
호두조림 780
주(술)
국화주 84
동동주 233
매실주 298
문배주 328
(경주)법주 378
소주 456
안동소주 518
약주 525
이강주 611
인삼주 614
331
청주 704
깨죽 114
녹두죽 155
닭죽 183
대추죽 196
대합죽 207
도미죽 223
들깨죽 270
옥돔죽 582
잣죽 631
전복죽 644
채소죽 698
콩죽 727
팥죽 752
합자죽 767
호박죽 790
홍합죽 796
흑임자죽 805
흰죽 807
김치찌개 107
동태찌개 239
되비지찌개 249
332
된장찌개 252
두부젓국찌개 263
두부찌개 265
부대찌개 393
비지찌개 413
섞어찌개 444
순두부찌개 487
시래기찌개 495
우렁된장찌개 591
젓국찌개 651
청국장찌개 702
해물된장찌개 769
가오리찜 3
가지찜 12
갈비찜 19
고추찜 65
꽃게찜 129
달걀찜 171
닭찜 184
대게찜 188
대하찜 202
대합찜 208
도미찜 224
333
돼지갈비찜 242
명란찜 314
미더덕찜 339
복(어)찜 390
북어찜 402
붕어찜 408
사태찜 418
송이찜 462
쇠꼬리찜 470
아귀찜 / 아구찜 515
안동찜닭 519
애저찜 522
오분자기찜 560
우둔찜 590
우렁찜 592
잉어찜 618
전복찜 645
죽순찜 676
코다리찜 714
토란줄기찜 732
(애)호박선 / 애호박찜 787
홍어찜 792
334
결명자차 44
계피차 47
구기자차 77
녹차 156
당귀차 187
대추생강차 195
대추차 197
모과차 317
보리차 381
생강차 437
쌍화차 504
오미자차 556
유자차 602
율무차 608
인삼차 615
작설차 623
칡차 712
대추초 198
밤초 359
전복초 646
홍합초 797
(생)미역초회 347
해삼초회 774
335
꿩칼국수 136
닭칼국수 185
탕⇔국
갈비탕 / 갈빗국 20
계란탕 46
곰탕 / 곰국 70
굴탕 / 굴국 90
꼬리곰탕 121
꽃게탕 130
내장탕 143
닭곰탕 177
대구탕 191
대합국 / 대합별탕 205
도가니탕 215
동태매운탕 237
매운탕 299
메기매운탕 305
뭇국 / 무맑은탕 335
민어매운탕 351
복(어)매운탕 386
삼계탕 425
설렁탕 446
쏘가리매운탕 505
336
아귀탕 / 아구탕 516
알탕 521
양곰탕 526
양즙탕 532
어글탕 533
오골계탕 551
오리탕 554
완자탕 587
용봉탕 588
우거짓국 / 우거지탕 589
임자수탕 617
(모시)조개탕 658
조기매운탕 661
족탕 668
초교탕 707
추어탕 709
토란국 / 토란탕 731
해삼탕 775
다시마튀각 165
고구마튀김 51
굴튀김 91
닭튀김 186
337
새우튀김 433
쇠고기튀김 469
채소튀김 699
338
과편 75
살구편 423
돼지고기편육 247
돼지머리편육 248
쇠머리편육 472
건어포 37
민어포 352
뱅어포 373
육포 604
칠보편포 711
편포 756
339
진달래화전 683
오미자화채 557
진달래화채 684
간회 17
광어회 76
낙지회 142
도미회 225
두릅회 258
먹장어회 / 곰장어회 303
모둠회 319
문어숙회 330
미나리강회 337
(생)미역초회 347
복어회 388
생선회 441
소라회 453
오징어숙회 / 오징어데침 573
오징어회 578
육회 605
잉어회 619
자리돔물회 621
전복회 647
340
죽순회 678
천엽회 700
파강회 741
한치(물)회 764
한치회덮밥 765
해삼초회 774
홍어회 793
341
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Korean Food Guide in English All rights reserved.
No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical,
including photocopy, recording or any information, storage and retrieval system, without prior permission in writing from
the publisher. Copyright 2014 ⓒ by The Korea Foundation
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편찬에 참여하신 분들
편찬 책임
윤호미 / 호미초이스 대표
편집 자문
김윤영 / (주)용수산 대표
이순자 / 숙명여대 명예교수
초고 집필
전희정 / 숙명여대 한국음식연구원 자문교수
342
영어 명칭 감수
구천서 / 세계식생활문화연구원 원장
박영숙 / 영국 런던대 동양 · 아프리카대학 교수
임향옥 / 한국외국어대 통역번역대학원 교수
불어 명칭 감수
마틴 프로스트 / 파리 7대 한국학과 교수
민병윤 / 재불문화평론가
방혜자 / 재불화가
벤자민 주아노 / 르 쌩떽스 프랑스식당 사장
최정화 / 한국외국어대 통역번역대학원 교수
영문 감수
앤드류 새먼 / 음식 칼럼니스트, <<Seoul Food Finder>> 저자
로마자 표기 자문
정희원 / 국립국어연구원 학예연구관
Editorial Members and Advisors Editor in Chief
Yoon Ho-mi / President, Homi Choice Editorial Advisors
Kim Youn-young / President, Yongsusan Korean Restaurant
Lee Soon-ja / Professor Emeritus, Sookmyung Women’s University Original Text Written by
Chun Hui-jung / Professor, Korean Food Institute, Sookmyung Women’s University English Terminology Developed by
Koo Chun-sur / General Director, world Food Culture Research Institute
Lim Hyang-ok / Professor, graduate School of interpretation and Translation, Hankuk University of Foreign Studies
Pak Young-sook / Professor, School of Oriental and African Studies(SOAS), University of London French Terminology Developed by
Bang Hye-ja / Painter, Resident of France
Choi Jung-wha / professor, Graduate School of Interpretation and Translation, Hankuk University of Foreign Studies
Benjamin Joinau / Owner, Le Saint-Ex, French Restaurant
Pyong-yoon Perrin / Cultural Critic, Resident of France
Martine Prost / Professor, Korean Studies Section, University of Paris Ⅶ
343
English Text Edited by
Andrew Salmon / Food Columnist, Author, Seoul Food Finder Romanization Advisor
Jung Hee-won / Senior Researcher, The National Academy of the Korean Language
Guía de Comida Coreana en Español Investigadora Superior, Academia Nacional de Lengua Coreana Composición y diseño por i-ePUB, Inc. Derechos reservados ⓒ 2014 por la Fundación Corea
Derechos reservados de las fotografías ⓒ 2014 por i-ePUB, Inc. Todos los derechos reservados. Se prohibe la reproduc-
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copias o cualquier otro medio de almacenamiento o recuperación de la información, sin elpermiso previo y por escrito de
los editores.
초고 집필
전희정 / 숙명여대 한국음식연구원 자문교수
로마자 표기 자문
정희원 / 국립국어연구원 학예연구관
Autora del Texto Original
Chun Hui-jung / Profesora, Instituto de Comida Coreana, Universidad Femenina de Sookmyung Consejera de Romanización
Jung Hee-won / Investigadora Superior, Academia Nacional de Lengua Coreana
344
345
■ Korean Food Guide 800 – English / Spanish
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