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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-

ción total oparcial de esta obra de ninguna forma ni por ningún medio, seaéste electrónico o mecánico, incluyendo foto-

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

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