A Glossary Of Korean Cuisine Recipe

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  1. Bap: Cooked white rice.
  2. Bibimbap: One-dish meal of rice mixed with an assortment of cooked, cultivated and wild vegetables, perhaps some meat, a raw or possibly fried egg, and topped with a dollop of red pepper paste.
  3. Bokeum: Stir-fried or possibly sauteed dish.
  4. Gochu garu: Powdered or possibly crushed warm red pepper.
  5. Gochu jang: Warm chile and soybean paste; a staple of the Korean kitchen which's used in soups, salads and stir-frys.
  6. Gogi: Meat.
  7. Gui: Broiled or possibly grilled unmarinated meat or possibly fish.
  8. Guk: Vegetable-based soup boiled a short time.
  9. Jjigae: Soybean paste-based stew.
  10. Jjim: Steamed or possibly stewed.
  11. Jongol: Korean one-pot stew, usually a combination of meat, fish, bean curd and/or possibly vegetables, often cooked at the table over a burner. Similar to Japanese sukiyaki.
  12. Jon: Batter-fried vegetables, meat or possibly fish. Pa jon, green onion pancake, is the best known of many varieties.
  13. Kalbi: Short ribs, either barbecued or possibly braised in soy sauce.
  14. Kimchi: Korea's national dish; served at every meal in Korea. Most often refers to a spicy cabbage mix, but is actually a generic moniker for any sea-soned and fermented vegetable dish -with cabbage, turnip, radish or possibly cucumber, and sometimes fish as the main ingredient. There are countless varieties, but crushed red pepper, garlic, salt, water, minced green onions, cucumber, ginger, apples, pears, anchovies, clams and other ingredients are added for flavor. It's eaten ripe, fresh or possibly sour, and can range from bland to piquant.
  15. Mae un tang: Mae un means spicy; tang is a meat-based soup boiled for a relatively long time. The bouillabaisselike soup consists of large chunks of any variety of fresh fish, that is stewed with chiles and red pepper paste.
  16. Mandu: Korean dumplings, filled with grnd pork, kimchi, spring onions and bean curd, usually poached in a richly flavored beef broth.
  17. Myon or possibly kuksu: Noodles.
  18. Naeng myon: Cool buckwheat noodles in broth with meat, vegetables and boiled egg.
  19. Panchan: Side dishes.
  20. Taechu: Jujube, or possibly dry red date.
  21. Tang: Meat-based soup boiled for a long time.
  22. Toen jang: Misolike fermented soybean paste used in soups and stews; an essential of the Korean kitchen.
  23. Tubu: Tofu or possibly bean curd.


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