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Korean Food
Glossary of Korean Foods and Terms
Mini-Glossary to Some Basic Korean Dishes and Terms |
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| An-ju |
Appetizers for drinking snacks or nibbles consisting of an array of dishes or bowls of nibbles spread out on the tabletop to dip
into usually savory, pungent and strong-flavoured foods that help promote a
healthy thirst, to be quenched with copious amounts of soju, makkolli, or beer |
| Chon-gol |
Korean one-pot stew, usually a combination of meat, fish, beancurd, and/or vegetables, often
cooked at the table over a burner. Similar to Japanese sukiyaki. |
| G-ui |
Barbequed or grilled food, often cooked at the table over a burner or charcoal. Pulgogi or bulgogi,
Korean style marinated barbequed beef, is the most famous and most delicious such dish. |
| Guk or Tang |
Boiled soup or stew. |
| Jon |
Batter-fried vegetables, meat, or fish. Pajon green onion pancake is the best known of many varieties. |
| Kal-bi |
Short ribs, either barbequed or braised in soy sauce. |
| Kim-chi |
Virtually the national dish of pickled vegetables, usually first salted, then seasoned. There are
countless varieties, though the most common consists of salted Korean cabbage, layered
with garlic, ginger, chili pepper, and salted or fermented fish, shrimps,
or oysters. Some say kimchi is an acquired taste; we say it is one
well worth acquiring. |
| Ko-chu-jang |
Hot chili and bean curd paste which is one of the staples of the Korean kitchen. |
| Ku-jol-pan |
Nine-sectioned lacquerware dish filled with mixtures of meat, seasonedvegetables, fish, and
pancakes: another example of elegant refined palace food. |
| Mae-un-tang |
Korean "bouillabaisse," an outstandingly delicious hot and spicy fish soup
that contains great chunks of a variety of seasonal fresh fish and other
seafood, stewed with chili pepper and kochujang. |
| Man-du |
Korean dumplings, filled with ground pork, kimchi, spring onions, and bean curd, usually
poached in a richly flavoured beef broth (maj-du-kuk), steamed (jjin-man-du), boiled
(mul-man-du), or fried (yaki-man-du). |
| Na-mul |
The generic term for seasoned vegetables, sometimes served raw, stir-fried, lightly steamed, or
boiled. Namuls are served at every Korean meal, and are made with any number of
vegetables, as well as with wild roots, sprouts, stems, and leaves. |
| Naeng-myon |
Cold buckwheat noodles. |
| Pab |
Steamed rice, the everyday staple of Korea. (Uncooked rice is ssal.) |
| Pi-bim-bap |
One of the classics of the Korean kitchen, a one-dish meal consisting of a mixture of rice and
an assortment of cooked cultivated and wild vegetables, perhaps some meat, a fried
egg, and topped with a generous dollop of kochujang. Traditionally served in a
very hot earthenware bowl with a raw egg, which cooks from the heat of the bowl. |
| Pin-dae-ttok |
This mung bean pancake is another favorite street food or drinking nibble, cooked
and served piping hot off the griddle and usually filled with ground
meat, bean sprouts, chilis and fresh coriander. |
| Saeng-son-hoe |
Raw fish. |
| Pok-kum |
Stir-fried or braised dish: nakchibokkum, stir-fried baby octopus is a popular drinking food. |
| Shin-sol-lo |
Splendid medley of meat, fish, vegetables, gingko nuts prepared in a special Shinsollo pot
kept warm with charcoal in its chimney. A dish formerly eaten only by royalty. |
Twoeng-jang-
tchi-gae |
A mouthful of a name for a pungent and unforgettable soy bean paste soup that is virtually the soul
of Korean cuisine deeply-flavored and scented, this simple soup is an everyday
staple, as essential as rice and kimchi. |
| Dubu |
Tofu or beancurd. |
| Yuk-hoe |
Korea steak tartare, raw ground or finely chopped beef marinated with soy sauce, garlic, ginger,
and sesame seed and served on bed of shredded Korean pear. |
Thanks to the Victoria Hotel, from whose web site this information was obtained.
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