한국 음식명 / 한국 음식 영문표기 : Korean food name / Korean food written in English

한국 음식명 / 한국 음식 영문표기 : 

Korean food name / Korean food written in English

음식명	영문	음식설명	구분
가락국수	Thick Noodles in Clear Broth		면
가래떡	Cylindrical Rice Pasta	Cylindrical rice pasta sliced diagonally into ovals. Cooked in a beef broth to make a traditional soup for New Year's Day.
가오리찜	Steamed Stingray	Marinated stingray steamed and served with thinly sliced mushrooms, vegetables, and julienned egg garnish.
가자미	Sole	어류
가자미구이	Grilled Sole	Sole seasoned with salt then grilled, often topped with a spicy soy sauce.
가자미식해	Spicy Fermented Sole	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.
가자미조림	Braised Sole	Sole seasoned with soy sauce, sugar, green onions, garlic and red chili pepper powder, then slowly simmered over low heat to reduce the liquid.
가지	Eggplant	채소류
가지나물	Eggplant Namul	Eggplant steamed then marinated in soy sauce, green onions, garlic, red chili pepper powder, sesame oil and vinegar.
가지선	Stuffed Eggplant	Eggplants cut lengthwise, filled with seasonings, and simmered in broth.
가지전	Pan-fried Eggplant	Eggplant slices coated with flour, dipped in egg, and pan-fried.
가지찜	Stuffed Eggplant with Beef		찜
간볶음	Sauteed Beef Liver	Beef or calf liver sauteed with vegetables such as green onions, garlic, ginger and carrots, then seasoned with soy sauce, sugar and pepper.
간장	Soy Sauce	양념
간장게장	Crab Marinated in Soy Sauce		젓갈
간전	Pan-fried Beef Liver	Thinly sliced beef liver seasoned with salt and pepper, then coated in flour, dipped in egg, and pan-fried.
간회	Chopped Raw Beef Liver		회
갈비구이	Marinated and Grilled Beef Short Ribs		구이
갈비찜	Braised Short Ribs	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.
갈비탕/갈빗국		국,탕
갈치구이	Grilled Hairtail	Hairtail (a long, flat silver fish) cut into 10 centimeter lengths and grilled with salt.
갈치조림	Braised Hairtail	Hairtail (a long, fiat silver fish) cut into l0 centimeter lengths and braised with white radish or other vegetables in soy sauce until reduced.
감	Persimmon	과일류
감자	Potato	서류
감자떡	Potato Cake	Small cakes made of potato starch mixed with a little salt and sugar.
감자볶음	Sauteed Potato	Julienned potatoes sauteed in oil and served as a side dish.
감자송편	Half-moon Potato Cake		떡
감자전	Pan-fried Potato	Thin slices of potato dipped in a flour batter and pan-fried.
감자조림	Braised Potato	Cubed potatoes braised with fish or dried anchovies, soy sauce and oil. Served as a side dish.
감잣국	Potato Soup	Soup made of potato and green onions in a beef broth.
갓김치	Mustard Leaf Kimchi	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.
강냉이밥	Rice with Corn	Rice cooked with mixed grains, corn, and kidney beans; served as an alternative to white rice.
강냉이범벅	Corn and Grain Porridge		죽
강정	Deep-fried Sweet Rice Puffs		한과
갖은양념	Basic Seasonings	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.
개피떡	Half-moon Puffed Rice Cake		떡
건어포	Dried Fish Slices	Whole fish cleaned, salted, and dried in the open air.
겉절이	Fresh Kimchi	The leaves of Chinese cabbage or other leafy vegetables dressed in soy sauce and spices and served fresh as a side dish.
게	Crab	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.
게살전	Crab Patries	Patties made of cooked crab meat seasoned with soy sauce, coated with flour and egg, then pan-fried.
게장	Marinated Crab	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.
겨자채	Assorted Cold Plate with Mustard Sauce		생채
겨자초장	Mustard and Vinegar Sauce		양념
결명자차	Gyeolmyeongja Tea	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.
경단	Sweet Rice Balls	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.
계란탕	Egg Soup	Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth.
계피차	Cinnamon Tea	Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually garnished with minced jujubes (Korean dates).
고구마	Sweet Potato	서류
고구마순나물		Side dish made with the stems of the sweet potato. The stems are blanched and seasoned, then lightly fried with oil.
고구마전	Pan-fried Sweet Potato		전,적
고구마튀김	Deep-fried Sweet Potato		마른찬
고들빼기김치		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.
고등어(소금)구이		Mackerel sprinkled with salt and grilled.
고등어조림	Braised Mackerel	Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised over low heat until reduced.
고명	Garnish	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), carrots, green onions, and mushrooms.
고물	Powder Coating for Rice Cake		떡
고사리	Fiddlehead(s)	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).
고사리나물	Fiddlehead Namul	Side dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned.
고추	Chili Pepper(s)	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.
고추볶음	Sauteed Green Chili Peppers		볶음
고추장	Red Chili Pepper Paste	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.
고추장아찌	Pickled Green Chili Peppers		장아찌
고추전	Pan-fried Stuffed Green Chili Peppers		전,적
고추조림	Braised Green Chili Peppers		조림
고추찜	Steamed Green Chili Peppers		찜
고춧가루	Red Chili Pepper Powder		양념
고춧잎나물	Chili Pepper Leaf Namul		나물
골뱅이무침	Spicy Freshwater Snails		생채
곰국수	Noodles in Thick Beef Soup		면
곰탕 / 곰국	Thick Beef Soup	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).
곱창	Beef Tripe	육류
곱창구이	Grilled Beef Tripe	Beef tripe seasoned with spices or salt and grilled.
곱창전골	Spicy Beef Tripe Hot Pot		전골
곶감	Dried Persimmon	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.
과편	Traditional Candied Fruit		한과
광어회	Raw Halibut	Fresh halibut (preferably alive just before preparation) that is filleted, sliced thinly, and served raw.
구기자차	Gugija Tea	Tea made from the dried fruit of the Chinese matrimony vine. Usually served as a medicinal tea.
구절판	Platter of Nine Delicacies		나물
국	Soup	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).
국밥	Soup with Rice	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.
국수	Noodle(s)	Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a broth or spicy sauce.
국수장국	Noodles in Clear Broth	Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various toppings.
국수전골	Noodle Hot Pot	Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly cooked.
국화주	Chrysanthemum Rice Wine		청주
굴	Oyster	패류
(생)굴밥	Oyster Rice	Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or chicken broth.
굴비	Dried Yellow Croaker	Yellow croaker, salted and dried.	어류
굴전	Pan-fried Oyster	Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon.
굴젓	Spicy Pickled Oyster	Oysters pickled in salt with red chili pepper powder.
굴탕 / 굴국	Oyster Soup	Soup made with fresh oysters, white radish, dubu (soybean curd / tofu) and green onions. The soup is seasoned with pickled shrimp sauce.
굴튀김	Deep-fried Oyster	Fresh oysters dipped in a flour batter and deep-fried.
귤	Mandarin Orange	과일류
김	Dried Laver	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.
김구이	Toasted Laver	Dried laver sheets lightly coated with sesame oil, sprinkled with salt, then toasted on a hot pan or over a low flame.
김무침	Seasoned Laver	Dried laver toasted, broken into small pieces, then seasoned.
김밥	Rice Rolls in Laver	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.
김부각	Deep-fried Laver	Dried laver coated in a batter of glutinous rice starch, dried, and deep-fried.
김치	Kimchi	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 preparation method.
김치냉면	Chilled Noodle Soup with Kimchi		면
김치누름적	Pan-fried Kimchi Brochette		전,적
김치만두	Kimchi Dumplings	Dumplings made with a filling that includes kimchi.
김치말이	Rice or Noodles in Chilled Kimchi Water		면
김치밥	Rice Cooked with Kimchi		밥
김치볶음	Sauteed Kimchi	Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kimchi.
김치볶음밥	Fried Rice with Kimchi	Rice fried with chopped kimchi. Chopped beef and other ingredients can also be added.
김치전	Kimchi Pancake	Fried pancakes made with finely chopped kimchi in a flour and egg batter.
김치찌개	Kimchi Stew	A thick stew made from kimchi simmered with various kinds of meat.
김칫국	Kimchi Soup	A soup of chopped kimchi that is not as thick as kimchi stew and usually has fewer ingredients.
깍두기	Diced Radish Kimchi	Kimchi made of diced white radish. The radish pieces are first salted and then mixed with the traditional kimchi sauce of red chili pepper powder, fish sauce, garlic, and green onions.
깨	Sesame (Seeds) (1)	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.
깨(엿)강정	Sesame Toffee	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.
깨국수 / 깻국국수		Noodles in a sesame soup with beef meatballs, minari (Korean parsley), stir­fried shiitake mushrooms, and julienned cucumbers
깨소금	Sesame Salt	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.
깨죽	Sesame Porridge	A porridge made of sesame seeds that are fried and ground, then mixed with rice flour and simmered until thick.
깻국	Sesame Soup	Soup of roasted and ground sesame seeds cooked in a chicken broth.
깻잎	Wild Sesame Leaves	채소류
깻잎나물	Wild Sesame Leaf Namul		나물
깻잎부각	Deep-fried Wild Sesame Leaves		마른찬
깻잎장아찌	Pickled Wild Sesame Leaves		장아찌
깻잎전	Pan-fried Wild Sesame Leaves with Fillings		전,적
꼬리곰탕	Oxtail Soup	A soup made by simmering oxtail in water for three to four hours.
꼬막무침	Seasoned Ark Shells	Cooked ark shells seasoned with soy sauce and served on the half-shell.
꼬치구이	Meat and Vegetable Brochette		구이
꼴뚜기젓	Pickled Small Octopus	A variety of small octopus that has been cleaned and pickled in salt.
꽁치	Mackerel Pike	어류
꽁치구이	Grilled Mackerel Pike	Mackerel pike (similar to mackerel but smaller and thinner) salted or spread with soybean paste (doenjang) and grilled.
꽁치조림	Braised Mackerel Pike	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.
꽃게	Blue Crab	갑각류
꽃게찜	Steamed Blue Crab Meat		찜
꽃게탕	Blue Crab Soup	A soup of blue crab cooked with zucchini, green chili peppers and soybean paste (doenjang).
꾸미	Meat Garnish	Minced cooked meat used to garnish soups and stews.
꿩(고기)	Pheasant	육류
꿩(고기)구이		Thinly sliced pheasant thigh meat seasoned with soy sauce, sesame seeds, black pepper, green onions, ginger and garlic, and then grilled.
꿩김치 / 생치김치		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.
꿩만두	Pheasant Dumplings	A dumpling stuffed with pheasant and vegetables, cooked in a clear broth, and served as a winter delicacy.
꿩칼국수	Home-style Noodles in Pheasant Soup		면
나물	Vegetable Side Dishes	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.
나박김치	Radish Water Kimchi	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.
낙지	Baby Octopus	연체류
낙지볶음	Stir-fried Baby Octopus	Baby octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions.
낙지전골	Baby Octopus Hot Pot	Seasoned baby octopus cooked in a hot pot with green onions, crown daisy, and other vegetables.
낙지회	Raw Baby Octopus	Live or poached baby octopus served with a dipping sauce of red chili pepper paste with vinegar and sugar.
내장탕	Beef Tripe and Intestine Soup		국,탕
냉국	Chilled Soup	Chilled soups made with eggplant, cucumber, or seaweed. Served in the summer with rice.
냉국수	Chilled Noodle Soup	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.
냉면	Chilled Buckwheat Noodle Soup		면
냉이	Naengi	Shepherd's purse, a white-flowered plant in the cabbage family, which grows in fields and is picked and eaten in spring.
냉이나물(무침)		A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy sauce.
냉잇국	Naengi Soup	A soup of naengi (shepherd's purse) in a soybean paste (doenjang) broth, usually with clams.
너비아니	Grilled Sliced Beef	Thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled.
노각생채	Seasoned Overripe Cucumbers		생채
녹두	Mung Bean	Mung beans are ground to make mung bean jelly, mung bean and vegetable pancakes, rice cake coating, and mung bean porridge, similar to a Chinese congee. Mung bean sprouts are also eaten as a vegetable side dish.
녹두묵	Mung Bean Jelly	A firm jelly made with mung bean starch. Also called cheongpomuk.
녹두빈대떡	Mung Bean Pancake	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.
녹두죽	Mung Bean Porridge	A porridge of mung beans and rice, similar to Chinese congee.
녹차	Green Tea	A tea made from tea leaves picked when tender and green, then dried carefully to preserve the green color.
녹차밥	Green Tea Rice	Rice cooked in green tea instead of plain water.
농어	Sea Bass	Sea bass is finely sliced and eaten raw, grilled, braised, or cooked in soups.
누룽지	Browned Rice	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.
누름적	Pan-fried Green Onion and Fiddlehead		전,적
다슬깃국	Small Freshwater Snail Soup		국,탕
다시마	Kelp	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.
다시마쌈	Kelp Wraps	Slices of fresh kelp used as a wrap for rice and other foods, dipped in pickled anchovy sauce before eating.
대하전	Pan-fried King Prawn	Peeled king prawns coated in flour, dipped in egg, and pan-fried.
대하찜	Steamed Stuffed King Prawns		찜
대합	Clam(l)	패류
대합구이	Grilled Clams	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.
대합국 / 대합별탕		A clear soup with clams. Sometimes the clams are taken from their shells, mixed with beef and seasonings, and put back in their shells before being cooked and put in the soup.
대합전골	Clam Hot Pot	A hot pot of clams, beef, and vegetables in broth.
대합죽	Clam and Rice Porridge	A porridge made of rice and clams.	죽
대합찜	Steamed Stuffed Clams	Clam shells stuffed with chopped clams, minced beef, shiitake mushrooms, and egg, and then steamed.
더덕	Deodeok	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.
더덕구이	Grilled Deodeok	Deodoek root marinated in soy sauce and red chili pepper paste and then grilled.
더덕김치	Deodeok Kimchi	A kimchi made of deodeok root, white radish and Chinese cabbage.
더덕무침	Spicy Deodeok	Deodeok root shredded into small pieces by hand and seasoned with a red chili pepper paste sauce.
더덕생채	Deodeok Salad	Deodeok root mixed with red chili pepper powder and other seasonings.
더덕장아찌	Deodeok Pickles	A side dish of deodeok roots pickled in red chili pepper paste.
도가니탕	Ox Knee Soup	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.
도라지	Bellflower Roots	The roots of the Bellflower are either grilled or seasoned and served raw.
도라지나물	Bellflower Root Namul	A side dish of bellflower roots cooked in water, drained, then sauteed with chopped green onions, garlic, and sesame salt.
도라지생채	Bellflower Root Salad	Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vinegar, salt, and sugar.
도라지정과	Candied Bellflower Roots		한과
도미	Sea Bream	어류
도미구이	Grilled Sea Bream	Sea bream seasoned with salt then grilled slowly over a low flame and basted frequently with sesame oil.
도미조림	Braised Sea Bream	Sea bream seasoned in a spicy soy sauce and braised.
도미죽	Sea Bream and Rice Porridge		죽
도미찜	Stuffed and Steamed Sea Bream		찜
도미회	Raw Sea Bream	Fresh sea bream thinly sliced and served raw.
도토리	Acorn	견과류
도토리냉면	Chilled Acorn Noodle Soup		면
도토리떡	Acorn Cake	A steamed cake made of acorn starch, millet flour, and a coating of ground beans and red beans.
도토리묵	Acorn Starch jelly	A firm jelly made of acorn starch, often served with a seasoned soy sauce.
돌나물	Dollamul	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.
돌솥밥	Stone Pot Rice	Rice cooked in a stone pot with chestnuts, mushrooms, and jujubes (Korean dates).
돌솥비빔밥	Stone Pot Bibimbap	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.
동동주	Thick Rice Beer	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.
동치미	Radish Kimchi in Water	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.
동치미냉면	Buckwheat Noodles in Radish Kimchi Water		면
동태	Frozen Pollack	Frozen pollack does not have a strong smell and is therefore used in a lot of dishes.
동태매운탕	Spicy Frozen Pollack Stew		국,탕
동태섞박지	Kimchi with Frozen Pollack		김치
동태찌개	Frozen Pollack Stew	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.
돼지갈비강정		Pork ribs first coated in a flour batter and deep-fried, then glazed in a sweet and spicy soy sauce mixture.
돼지갈비구이		Pork spareribs marinated in a soy sauce or red chili pepper paste mixture and grilled.
돼지갈비찜	Braised Spareribs	Pork spareribs seasoned and braised in a little broth with chili peppers, chestnuts, carrots and jujubes (Korean dates).
돼지고기	Pork	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 textures. 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.
돼지고기구이		Thin slices of pork marinated in soy sauce and red chili pepper paste and grilled. Also called dwaeji-bulgogi.
돼지고기김치볶음		Chopped pork stir-fried with thinly sliced kimchi.
돼지고기볶음		A spicy stir-fry of pork with chopped vegetables. Also called jeyuk-bokkeum.
돼지고기편육		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.
돼지머리편육		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.
되비지찌개	Pureed Soybean Stew	A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side.
된장	Soybean Paste	A fermented soybean paste that is the base for many common Korean dishes.
된장국	Soybean Paste Soup	A soup made of soybean paste (doenjang) and vegetables.
된장찌개	Soybean Paste Stew	A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.
두루치기	Spicy Sliced Beef Stew	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.
두릅	Dureup	Shoots or young leaves of the fatsia (Japanese angelica) tree.
두릅나물	Dureup Namul	Blanched dureup shoots mixed with green onions, crushed garlic, soysauce, red chili pepper paste, vinegar and sesame oil.
두릅(산)적	Dureup and Beef Brochette		전,적
두릅전	Pan-fried Dureup	Blanched dureup shoots coated in flour, dipped in egg, and pan-fried.
두릅회	Parboiled Dureup	Dureup shoots coated in potato starch and parboiled. Before serving, the cooked shoots are dipped in vinegared red chili pepper paste.
두부	Dubu (Soybean Curd / Tofu)		두부
두부부침 / 두부전		Dubu (soybean curd / tofu) sliced into flat pieces and pan-fried.
두부선	Fancy Steamed Dubu	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.
두부전골	Stuffed Dubu Hot Pot	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.
두부젓국찌개		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).
두부조림	Braised Pan-fried Dubu	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.
두부찌개	Dubu Stew	A stew with dubu (soybean curd / tofu) as the main ingredient.
두텁떡	Sweet Rice Cake with Fillings		떡
들기름	Wild Sesame Oil	Oil extracted from wild sesame seeds.
들깨	Wild Sesame	곡류
들깨엿강정	Wild Sesame Toffee	Malt candy made with roasted wild sesame seeds.
들깨죽	Wild Sesame and Rice Porridge		죽
등심구이	Grilled Sirloin	A medium-thick sirloin steak that is usually grilled at the table.
따로국밥	Beef Soup and Rice	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 vendors. Following customer demand, however, the rice started to be served separately.
딸기	Strawberry	과일류
땅콩	Peanut	견과류
떡	Rice Cake	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 celebrations and is also enjoyed as a dessert or snack.
떡갈비	Grilled Short Rib Meat Patties		구이
떡국	Sliced Rice Pasta Soup	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.
떡꼬치구이	Brochette of Rice Pasta with Vegetables		구이
떡만둣국	Sliced Rice Pasta Soup with Dumplings		떡국
떡볶이	Stir-fried Rice Pasta with Vegetables		볶음
떡산적	Beef and Rice Cake Brochette		전,적
머위나물	Butterbur Stem Namul	Blanched stems of the butterbur (sweet colt's foot) sauteed and seasoned.
먹장어구이/곰장어구이		Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste.
먹장어회/곰장어회		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.
멍게	Sea Squirt	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.
메기매운탕	Spicy Catfish Stew	A thick, spicy stew of freshwater catfish and vegetables.
메밀	Buckwheat	Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly.
메밀국수	Buckwheat Noodles	Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed.
메밀묵(무침)		A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi.
메주	Fermented Soybean Bricks		두류
멸치	Dried Anchovies	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.
멸치볶음	Sauteed Dried Anchovies		볶음
명란	Pollack Roe	어류
명란젓	Pickled Pollack Roe	Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice.
명란찜	Steamed Spicy Pollack Roe		찜
명태	Pollack	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.
모과	Chinese Quince	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.
모과차	Chinese Quince Tea	A sweet tea made of thin slices of Chinese quince that have been preserved in honey.
모둠전	Assorted Pan-fried Delicacies		전,적
모둠회	Assorted Raw Fish	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.
무	White Radish	An important ingredient in kimchi, white radish is also braised and used in soups.
무나물	White Radish Namul	Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit.
무말랭이무침		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.
무말랭이장아찌		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.
무생채	Julienned Radish Salad	A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called muchae-muchim.
무지개떡	Rainbow Rice Cake	Rice cake with different colored layers made of rice flour, salt, sugar, and coloring.
무청김치	Radish Stem Kimchi	A kimchi made of the green part of radish stems and leaves.
묵	Jelly	A firm jelly made of acorn, mung bean, or buckwheat starch boiled in water and cooled until it sets.
문배주	Munbaeju	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%.
문어	Octopus	연체류
문어숙회	Parboiled Octopus	Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste.
물김치	Water Kimchi	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).
물냉면	Buckwheat Noodles in Chilled Broth		면
물만두	Boiled Dumplings	Dumplings cooked in water or broth and served with soup.
물엿	Maltose Syrup	A syrup made of malt and rice or other cereals. This thick, sweet syrup is used in many dishes.
뭇국/무맑은탕		A soup made of white radish and seasoned beef.
미나리	Minari	A leafy green resembling parsley and a member of the dropwort family.
미나리강회	Minari Bundles with Meat		회
미나리무침	Blanched and Seasoned Minari		숙채
미더덕찜	Cooked Mideodeok	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.
미삼무침	Seasoned Young Ginseng		생채
미숫가루	Grain Powder Drink Mix	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.
미역	Seaweed	해조류
미역국	Seaweed Soup	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.
미역냉국	Chilled Seaweed Soup	A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned cucumbers are added to the chilled soup.
미역무침	Spicy Seaweed	Blanched fresh seaweed seasoned with soy sauce and vinegar or vinegared red chili pepper paste.
미역쌈	Seaweed Wraps	Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods.
(생)미역초회		Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing.
미음	Rice Gruel	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.
민어	Croaker	어류
민어구이	Grilled Croaker	Salted and grilled croaker.	구이
민어매운탕	Spicy Croaker Stew	A spicy red stew with croaker, beef, summer squash, minari (Korean parsley), other vegetables, and garlic.
민어포	Dried Croaker Fillets	Fully dried croaker fillets seasoned with soy sauce, salt and sugar, then thinly sliced before eating.
밀쌈	Mini Crepes	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 vegetables and meat inside.
밑반찬	Assorted Side Dishes	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.
박오가리나물		A side dish made of dried gourd skins that are soaked, seasoned, and cooked over low heat until the flavor is fully absorbed.
반찬	Side Dishes	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.
밤	Chestnut(s)	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.
밤단자	Sweet Rice Balls Coated with Chestnuts		떡
밤초	Candied Chestnuts	Peeled chestnuts simmered in water with sugar or honey until candied.
밥	Cooked Rice	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.
배	Korean Pear	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.
배숙	Boiled Sweet Pear with Ginger		음청류
배추	Chinese Cabbage	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.
배추겉절이	Spicy Chinese Cabbage Salad Kimchi		김치
배추김치	Chinese Cabbage Kimchi		김치
배추꼬릿국	Chinese Cabbage Root Soup		국,탕
배추속댓국	Chinese Cabbage Heart Soup		국,탕
배춧국	Chinese Cabbage Soup (1)		국,탕
백김치	White Chinese Cabbage Kimchi		김치
백반	Set Menu with Rice and Side Dishes (Restaurant Menu)		밥
백설기	Steamed White Rice Cake		떡
밴댕이젓	Pickled Large-eyed Herring		젓갈
뱅어포	Dried Whitebait	Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled.
버섯	Mushroom	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 (ssan) mushrooms, shiitake (pyogo) and common button mushrooms.
버섯국	Mushroom Soup	A clear soup made of mushrooms, beef and dubu (soybean curd
버섯볶음	Stir-fried Mushroom	A stir-fry of mushrooms, onions and beef with seasoned soy sauce.
버섯전골	Mixed Mushroom Hot Pot		전골
(경주)법주	Rice Wine (Gyeongju Style)		청주
보리밥	Barley Rice	Rice cooked with barley.	밥
보리수단	Barley Balls in Omija Punch		음청류
보리차	Barley Tea	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.
보신탕	Dog Soup	Dog meat slowly simmered then seasoned is a soybean paste (doenjang) soup with garlic, ginger, green onions, and red chili pepper powder. This soup is said to be an aphrodisiac.
보쌈	Chinese Cabbage Wraps with Pork		쌈
보쌈김치	Wrapped Kimchi	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.
복(어)	Puffer Fish (Swellfish / Globefish)		어류
복(어)매운탕		국,탕
복숭아	Peach	과일류
복어회	Raw Puffer Fish	Thin slices of raw putter fish prepared after removing the poisonous liver and roe. Raw putter fish is served with a dipping sauce of vinegared red chili pepper paste.
복(어)지리	Puffer Fish Soup	Soup of putter fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in a clear broth.
복(어)찜	Braised Puffer Fish	Putter fish braised in soy sauce, garnished, and salted with pickled shrimp sauce.
볶음밥	Fried Rice	Cooked rice pan-fried with chopped meat and vegetables.
부각	Deep-fried Vegetables Coated with Starch		마른찬
부대찌개	G.1.Stew	A spicy stew of wieners, luncheon meat, macaroni and vegetables. This dish originated from ingredients that could be scavenged from the U.S. military camps in Korea during the Korean War.
부추	Chive	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.
부추김치	Chive Kimchi	A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch.
부추전	Chive Pancake	Pan-fried fiat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled clams.
북어	Dried Pollack	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.
북어구이	Grilled Dried Pollack	Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled.
북어무침	Seasoned Dried Pollack	Dried pollack shredded into thin strips and seasoned.
북어보푸라기		Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color.
북어조림	Braised Dried Pollack	Dried pollack braised in soy sauce, green anions and garlic until the flavor is fully absorbed by the fish. Served as a side dish.
북어찜	Simmered Dried Pollack	Seasoned dried pollack simmered over low heat in a small amount of water.
북엇국	Dried Pollack Soup	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.
불고기	Bulgogi (Korean Barbecue)		구이
불고기뚝배기		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.
불낙전골	Bulgogi and Baby Octopus Hot Pot		전골
불백정식	Bulgogi Set Menu	A set menu of grilled marinated beef, rice, and some side dishes.
붕어찜	Braised Crusian Carp	Carp braised in a soybean paste (doenjang) broth.
(무)비늘김치		A kimchi made of whole white radishes with diagonal slits that are stuffed with sliced radish and seasonings.
비빔국수	Mixed Noodles	Cooked noodles mixed with vegetables, meat and a spicy sauce.
비빔냉면	Mixed Buckwheat Noodles		면
비빔밥	Bibimbap (Rice Mixed with Vegetables and Beef)		밥
비지찌개	Soybean Puree Stew	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.
빙수	Shaved Ice with Toppings		기타
사골	Mixed Ox Bones	Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impurities and remaining blood, then are simmered in water for a long time to produce a milky broth.
사과	Apple	과일류
사슬(어산)적		Pan-fried skewers of marinated beef and fish.
사태찜	Simmered Beef Shank	Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and soy sauce in a meat broth.
산자	Deep-fried Sweet Rice Cookies		한과
산적	Beef and Vegetable Brochette (1)		전,적
산채비빔밥	Bibimbap with Wild Vegetables		밥
살구	Apricot	과일류
살구편	Jellied Apricots	Apricots that have been cooked in water, strained, and simmered in sugar or honey. Starch is added to make a jelly.
삼겹살구이	Grilled Pork Belly	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.
삼계탕	Chicken Ginseng Soup	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.
삼치	Japanese Spanish Mackerel		어류
삼합장과	Three Braised Delicacies		마른찬
상추	Lettuce	채소류
상추겉절이	Lettuce Salad	A salad of lettuce leaves tossed in a seasoned soy sauce.
상추쌈	Rice Wrapped in Lettuce		쌈
새우	Shrimp	갑각류
새우젓	Pickled Shrimp	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.
새우튀김	Deep-fried Shrimp	Shrimp coated in a flour and egg batter, then deep-fried.
생갈비구이	Grilled Fresh Short Ribs	Beef short ribs grilled without being marinated first. Some restaurants use this name to refer to grilled ribs that were not frozen.
생강	Ginger	Ginger is not only used to flavor food but also to make tea and traditional liquor.
생강정과 / 생강전과		Thin slices of ginger simmered in sugar and sweet syrup until candied.
생강차	Ginger Tea	A tea made of fresh ginger slices cooked in boiling water. Powdered instant versions are now widely available.
생률	Peeled Fresh Chestnuts	Chestnuts peeled and served fresh.	과일류
생선전	Pan-fried Fish Fillets	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.
생선초밥	Raw Fish on Rice	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.
생선회	Raw Fish	Thin slices of fresh fish served with mustard soy sauce or vinegared red chili pepper paste and eaten raw.
생채	Fresh Vegetable Salad	Side dishes made of fresh salad vegetables tossed in a seasoned dressing.
섞박지	Chinese Cabbage and Radish Kimchi		김치
섞어찌개	Mixed Stew	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.
선지해장국 / 선짓국		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.
설렁탕	Ox Bone Soup	A milky soup made by simmering the bones, head, and other parts of the cow for a long period.
섭산적	Pan-fried Beef Patries (1)		구이
성게	Sea Urchin	패류
성게젓	Pickled Sea Urchin Roe	Yellow sea urchin roe pickled in salt.	젓갈
성게국	Sea Urchin Soup	A soup made with sea urchin and usually seaweed. A regional specialty of Jeju-do.
소라	Conch	패류
소라무침	Spicy Conch	Parboiled conch removed from the shell, sliced, and dressed with a spicy vinegar sauce.
소라회	Parboiled Conch	Slices of parboiled conch served as a hoe (raw fish) dish with vinegar and soy sauce or vinegared red chili pepper paste.
소면	Thin Noodles	Thin white noodles (similar to Japanese somyeon) cooked in water and added to a clear broth.
소박이김치	Stuffed Kimchi	A kimchi made of vegetables such as cucumber, white radish, eggplant, or chili pepper that are slit lengthwise and stuffed with spicy filling.
소주	Soju	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%.
송이	Pine Mushroom	Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall.
송이밥	Pine Mushroom Rice	Rice cooked with pine mushrooms.	밥
송이볶음	Sauteed Pine Mushroom		볶음
송이산적	Pine Mushroom and Beef Brochette		전,적
송이전골	Pine Mushroom Hot Pot	A hot pot of pine mushrooms, seasoned beef, minari (Korean parsley), and other vegetables cooked in broth.
송이찜	Simmered Pine Mushroom with Beef Stuffing		찜
송편	Half-moon Rice Cake	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.
쇠고기	Beef	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.
쇠고기맑은장국		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.
쇠고기산적	Beef Brochette	Grilled brochettes of marinated slices of beef, green onions and mushrooms.
쇠고기소금구이		Pieces of beef lightly seasoned with salt and grilled.
쇠고기전골	Beef Hot Pot	A hot pot of beef with vegetables cooked together in a little broth. This dish is usually cooked and served at the table.
쇠고기튀김	Deep-fried Beef	Slices of beef dipped in a flour batter and deep-fried.
쇠꼬리찜	Braised Oxtail	Pieces of oxtail mixed with spices and seasonings and braised in broth over low heat for a long time.
쇠머리떡	Rice Cake with Beans and Chestnuts		떡
쇠머리편육	Pressed Ox Head	Ox head meat that has been boiled, taken off the bone, and pressed to remove excess liquid. Served in slices.
수란	Poached Eggs	Eggs cooked lightly in boiling water.	찜
수박	Watermelon	과일류
수삼정과	Candied Fresh Ginseng	Pieces of ginseng simmered in sugar water then candied with sweet syrup or honey.
수수	Millet	곡류
수수경단	Millet Balls	Millet flour cakes formed into balls, cooked in water, then rolled in ground red beans or beans. Also called susu-pattteok.
수수부꾸미 / 수수전병		Pan-fried, half-moon shaped millet cakes with red bean filling. Also called chalsusu-jijim.
수육	Boiled Beef Slices	Pieces of beef cooked in boiling water, then cut into thin slices and served hot.
수정과	Cinnamon Punch with Dried Persimmon		음청류
수제비	Sujebi Soup	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.
숙실과	Glazed Fruits and Nuts	Fruits and nuts, especially chestnuts, jujubes (Korean dates), and ginger, that have been simmered in honey, sweet syrup and sugar until glazed.
숙주나물	Mung Bean Sprout Namul		나물
순대	Korean-style Blood Sausage		순대
순댓국	Blood Sausage Soup	A soup made of cabbage and sliced blood sausage in an ox bone broth.
순두부	Soft Dubu	Soft dubu (soybean curd / tofu) before thickeners are added to harden the curd to its usual texture.
순두부찌개	Spicy Soft Dubu Stew	A spicy red stew with soft dubu (soybean curd / tofu), soybean paste (doenjang), fish sauce, clams, summer squash, and some meat.
순무김치	Turnip Kimchi	A kimchi made of turnips (smaller than the usual white radish used in Korea). This is a specialty of the Ganghwado region.
숭늉	Browned Rice Tea	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.
숯불갈비	Charcoal Barbecued Beef Short Ribs		구이
시금치	Spinach	채소류
시금칫국	Spinach Soup	A soup made with spinach in beef or clam broth.
시래기	Dried Radish Leaves	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.
시래기나물	Cooked Dried Radish Leaf Namul		숙채
시래기찌개	Dried Radish Leaf Stew	A stew of dried radish or Chinese cabbage leaves that have been boiled in water and added to a soybean paste (doenjang) broth.
시래깃국	Dried Radish Leaf Soup	A soup of dried radish leaves or Chinese cabbage leaves that have been cooked in water and added to a thick soybean paste broth.
시루떡 / 시루편		A rice cake made with white rice flour, layered with red bean filling and steamed.
식초	Vinegar	양념
식혜	Rice Punch	A traditional sweet dessert drink made of malt and rice. When served, there are often rice grains floating on top. Also called dansul.
신선로	Royal Hot Pot	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.
싸리버섯	Ssari Mushroom	Coral mushroom. The caps are said to taste like chicken and the stems like abalone.
쌈	Vegetable Leaf Wraps	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.
쌈밥	Rice with Vegetable Leaf Wraps		쌈
쌍화차	Ssangwhacha (Medicinal Tea)		음청류
쏘가리매운탕		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.
쑥	Mugwort	채소류
쑥갓	Crown Daisy	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.
쑥경단	Sweet Rice Balls with Mugwort		떡
쑥국	Mugwort Soup	A soup made of mugwort in a beef or dried anchovy broth with soybean paste (doenjang). The mugwort is often tossed in some soybean flour to bring out its flavor before it is added to the soup.
쑥국수	Mugwort Noodles	Noodles made of wheat flour and ground mugwort to give them a distinctive flavor and green color.
쑥떡	Mugwort Rice Cake	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.
씀바귀	Wild Lettuce	A wild leafy green with edible roots and long, thin leaves that are slightly bitter. This is most commonly harvested from the mountains in the spring.
씀바귀나물(생채)		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.
아귀/아구	Angler Fish(Monkfish)	어류
아귀찜/아구찜		Angler fish simmered with soybean sprouts, minari (Korean parsley), and a seasoning of green onion, chili peppers, soy sauce, garlic and sugar.
아귀탕/아구탕		A stew of angler fish in a soybean paste (doenjang) broth with dried anchovies.
아욱국	Mallow Soup with Soybean Paste		국,탕
안동소주	Andong Soju	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.
안동찜닭	Andong Braised Chicken	Originally from the Andong region, this dish consists of chicken, chili peppers, potatoes, clear noodles, leeks and carrots braised in a spicy sauce of garlic, sweet syrup and soy sauce.
안주	Dishes for Drinks	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.
알탕	Spicy Fish Roe Stew	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.
애저찜	Stuffed Piglet	A two-month old piglet stuffed with sticky rice, chestnuts, jujubes (Korean dates), garlic, green onions, ginger, and walnuts and simmered for a long time.
약과	Deep-fried Honey Cookies		한과
약밥 / 약식	Sweet Rice with Nuts and Jujubes		떡
약주	Clear Rice Wine (1)	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).
양곰탕	Beef Tripe Soup	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.
양곱창구이	Grilled Beef Tripe and Intestines		구이
양념간장	Seasoned Soy Sauce	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.
양념게장	Spicy Seasoned Crab	Crabs marinated in a spicy sauce with a large amount of red chili pepper powder.
양무침	Beef Tripe with Spicy Sauce		편육
양송이	Button Mushroom	버섯류
양즙탕	Chopped Beef Tripe Soup		국,탕
어글탕	Pollack and Beef Soup	A soup with patties made of minced beef, dubu (soybean curd
어리굴젓	Pickled Oyster	Fresh oysters pickled in salt, red chili pepper powder, and crushed garlic.
어만두	Fish Fillet Dumplings	Thin fish fillets folded like dumplings, stuffed with minced and seasoned beef, and steamed.
어복쟁반	Boiled Meat Platter	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.
어선	Steamed Fish Fillet, Beef and Vegetable Mix		선
연근	Lotus Roots	Lotus roots are pan-fried, made into porridge, and also dipped in honey to make sweets.
연근전	Pan-fried Lotus Roots	Lotus roots sliced into flat, round pieces, coated in a flour and egg batter, and pan-fried.
연근정과	Candied Lotus Roots	Round slices of lotus root, simmered in sugar water until candied.
연근조림	Glazed Lotus Roots	Round slices of lotus root simmered in soy sauce, sugar and rice wine until glazed. Garnished with sesame seeds.
연어	Salmon	어류
열무	Young Summer Radish	채소류
열무김치	Young Summer Radish Kimchi		김치
열무냉면	Chilled Buckwheat Noodles with Radish Kimchi		면
염통구이	Grilled Ox Heart	Thin slices of ox heart seasoned with salt and spices and grilled.
엿	Malt Candy	A sweet, sticky candy made of hardened maltose syrup and sweet glutinous rice. This candy has the texture of toffee.
엿강정	Malt Toffee	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.
영계백숙	Young Chicken and Ginseng Soup		국,탕
오곡밥	Five Grain Rice	A mixed rice with corn, red beans, beans, white rice, glutinous rice, and glutinous millet. Traditionally, this is the rice served on the first full moon of the lunar calendar.
오골계탕	Stuffed Ogol Chicken Soup		국,탕
오리	Duck	육류
오리구이	Roast Duck	A duck stuffed with ginger and green onions and hung by its tail to be roasted.
오리탕	Duck Stew	A stew of duck slowly simmered with onions, garlic, radishes, and other vegetables.
오미자	Omija	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.
오미자차	Omija Tea	A tea made of omija (the fruit of the Chinese magnolia vine). Served hot or cold with honey and garnished with pine nuts.
오미자화채	Omija Punch	A fruit punch made of omija (fruit of the Chinese magnolia vine), sugar and various fruits. Azalea petals can also be added.
오분자기	Small Abalone	A shellfish similar to a small abalone. lt is often pickled in salt or put in stews and porridges.
오분자기젓	Pickled Small Abalone	Small abalones pickled in salt. A regional specialty of Jeju-do.
오분자기찜	Braised Small Abalone	Small abalones seasoned in spices and braised.
오이	Cucumber(s)	채소류
오이냉국	Chilled Cucumber Soup	Julienned cucumbers, seasoned and salted, then added to a chilled vinegary soup.
오이무침	Seasoned Cucumbers	Sliced cucumbers lightly salted and mixed with julienned white radish, red chili pepper powder, green onions, garlic and ginger. Also called oi-saengchae.
오이볶음	Sauteed Cucumbers	Sliced cucumbers lightly salted and squeezed by hand to remove excess liquid, then sauteed with minced pork and seasonings.
오이선	Stuffed Cucumbers	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.
오이소박이(김치)		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.
오이장아찌	Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste		장아찌
오이지	Cucumbers Pickled in Salt Water		장아찌
오징어	Squid	Squid are eaten fresh or dried in the open air.
오징어구이	Grilled Squid	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.
오징어덮밥	Squid over Rice	Squid and vegetables stir-fried in a red chili pepper sauce and served on rice.
오징어무침	Seasoned Squid	Blanched squid slices and vegetables mixed with a red chili pepper sauce.
오징어숙회 / 오징어데침		Parboiled squid slices served with vinegared red chili pepper paste sauce.
오징어순대	Stuffed Squid	A cleaned squid stuffed with a mixture of dubu (soybean curd
오징어젓	Pickled Squid	Slices of fresh squid pickled in salt with red chili pepper powder.
오징어채무침		Thin strips of dried squid mixed in a spicy red chili pepper sauce or seasoned soy sauce.
오징어채볶음		Thin strips of dried squid sauteed with soy sauce or red chili pepper paste.
오징어회	Raw Squid	Fresh squid sliced and served raw with a dipping sauce of vinegared red chili pepper paste.
옥돔	Tilefish	Tilefish has a fresh and slightly sweet, buttery flavor.
옥돔구이	Grilled Tilefish	Tilefish sprinkled with salt and grilled.	구이
오돔미역국	Tilefish and Seaweed Soup		국,탕
옥돔죽	Rice Porridge with Tilefish		죽
온면	Buckwheat Noodle Soup		면
온반/원반	Chicken Soup with Rice	Cooked rice in a chicken broth topped with seasoned chicken. A specialty of the Pyeongan-do region in North Korea.
왁저지	Braised Radish with Beef and Mushroom		찌개
완자전	Pan-fried Beef Patties (2)		전,적,튀김
완자탕	Fish or Meatball Soup	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.
용봉탕	Chicken and Crusian Carp Soup		국,탕
우거짓국/우거지탕		A soup made of the green leaves of the Chinese cabbage in a soybean paste (doenjang) broth.
우둔찜	Rump Stew with Vegetables		찜
우렁된장찌개		A soybean paste (doenjang) stew with mud snails and vegetables.
우렁찜	Braised Mud Snails	Mud snails braised with bean sprouts and vegetables in a dried anchovy broth thickened with flour.
우설	Boiled Beef Tongue	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.
우엉	Burdock	A root vegetable often served as a side dish with soy sauce.
우엉조림	Glazed Burdock	Burdock simmered in soy sauce, sesame oil, and sugar until glazed and garnished with sesame seeds and red chili pepper threads.
웃기	Toppings	Toppings or garnishes, such as fruit or dried meats, used to decorate and add flavor to meal dishes or rice cakes.
원소병	Honey Punch with Sweet Rice Balls		음청류
원추리나물	Day Lily Namul	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.
유(밀)과	Deep-fried Grain Cookies		한과
유자	Citron	과일류
유자정과	Glazed Citron	Citron peel cooked in water then simmered in sugar water until glazed. The citron fruit is added during the glazing process.
유자차	Citron Tea	A tea made by adding hot water to a mixture of citron peel and honey or sugar syrup resembling marmalade.
육개장	Spicy Beef and Leek Soup		국,탕
육포	Dried Beef Jerky	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.
육회	Korean Beef Steak Tartare		회
육회돌솥비빔밥		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.
율란	Mashed Chestnut Sweets		한과
율무차	YulmuTea	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.
은어	Sweetfish	어류
은행	Gingko	견과류
이강주	Igangju	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 southwestern Korea and Hwanghae-do in North Korea.
인삼	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.
인삼정과	Candied Ginseng	Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until candied.
인삼주	Ginseng Wine	Liquor fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has already been made.
인삼차	Ginseng Tea	A tea traditionally made by simmering ginseng, jujubes (Korean dates), and peeled chestnuts. Recently, an instant powdered version has become widely available. Ginseng tea is served with pine nuts on top.
인절미	Sweet Rice Cake	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.
임자수탕	Chilled Chicken Soup	A soup made of chopped chicken, minari(Korean parsley) stems, julienned egg garnish, and ground sesame seeds in a chilled chicken broth.
잉어찜	Braised Carp	Seasoned carp braised or cooked in boiling water.
잉어회	Raw Carp	Freshly cleaned carp filleted, sliced thinly, and served raw.
자리돔구이	Grilled Damselfish	Damselfish seasoned with salt or soy sauce and grilled.
자리돔물회	Raw Damselfish in Chilled Broth		회
자반	Salted Fish	Various types of fish that have been cleaned, salted and preserved. Served as side dishes.
작설차	Sparrow's Tongue Green Tea		음청류
잔치국수	Banquet Noodles	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.
잡누름적	Mixed Brochette	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.
잡산적	Beef and Vegetable Brochette (2)		전,적
잡채	Japchae (Clear Noodles Stir-fried with Vegetables)		나물
잣	Pine Nut(s)	견과류
잣강정	Pine Nut Cookies	Cookies made with rice flour that are deep-fried, dipped in sweet syrup, and topped with pine nuts.
잣박산	Pine Nut Candy	A sweet treat made of pine nuts mixed with maltose syrup, sugar and honey and left to harden.
잣죽	Pine Nut Porridge	A rice porridge cooked with pine nuts.	죽
장국밥	Rice in Beef Soup	Cooked rice in a hot beef broth, often topped with beef brochettes and julienned egg garnish. This dish originates in Seoul.
장김치	Soy Sauce Kimchi	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.
장떡	Pan-fried Soybean Paste Patties		전,적
장산적	Grilled and Braised Beef	Beef fillet tenderized with small incisions, seasoned and grilled, then braised in soy sauce and spices.
장아찌	Pickled Vegetables	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.
장어구이	Grilled Freshwater Eel	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.
장조림	Beef Chunks Braised in Soy Sauce		조림
재첩국	Small Clam Soup	Small clams, steamed and shelled, cooked in a clam broth and seasoned with salt. A specialty of Gyeongsang-do in southeastern Korea.
적	Brochette	Meats and vegetables thinly sliced and put on skewers, dipped in flour and egg, and pan-fried.
전	Pan-fried Delicacies	Small patties of minced meat or chopped vegetables dipped in flour and egg, then pan-fried.
전골	Hot Pot	A dish of broth, meat, vegetables, and a variety of seasonings and spices cooked at the table in a wide, shallow pot.
전복	Abalone	패류
전복죽	Rice Porridge with Abalone		죽
전복찜	Simmered Abalone	Whole or chopped abalone with beef, sea cucumber, octopus, mussels, mushrooms and spices simmered in seasoned soy sauce and honey.
전복초	Abalone in Soy Sauce	Abalone simmered over low heat in a mix of soy sauce, sugar and black pepper.
전복회	Raw Abalone	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.
전주비빔밥	Jeonju-style Bibimbap	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.
절편	Patterned Rice Cake	White rice cakes rolled fiat, pressed with patterned molds, and cut into small squares. The patterned rice cakes are then brushed with oil.
젓갈	Pickled Seafood	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.
젓국찌개	Pickled Shrimp Stew	A stew of pollack roe and dubu (soybean curd / tofu) seasoned with red chili pepper in a pickled shrimp broth.
정과	Candied Fruits or Roots	Traditional sweet treats made of fruits or roots candied in honey or syrup.
정식	Set Menu	The set menu of a restaurant; usually the specialty of the house.
제육	Cooked Pork	Pork. Also refers to thinly sliced cooked pork.
조개	Clam (2)	패류
조개국수	Noodles in Clam Broth	Home-style noodles made of wheat or bean flour cooked in a clear clam broth.
조개젓	Pickled Small Clams	Shelled clams pickled in salt. Served as a side dish.
(모시)조개탕		Soup with clams in their shells and vegetables in a clam broth, seasoned with red chili pepper powder.
조기	Yellow Croaker (Yellow Corvina)		어류
조기구이	Grilled Yellow Croaker	Croaker salted and grilled.	구이
조기매운탕	Spicy Yellow Croaker Stew		국,탕
조기젓	Pickled Yellow Croaker	Croaker pickled in salt to make a thick fish sauce.
조기조림	Braised Yellow Croaker	Croaker braised in seasoned soy sauce, green onions and garlic.
조란	Mashed Jujube Sweets	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.
조롱떡국	Rice Ball Pasta Soup	Beef broth soup with rice pasta. A specialty of the Gaeseong region.
조림	Soy Sauce Braised Dishes		조림
족발	Glazed Pig's Feet	Pig's feet cooked in soy sauce, sugar, ginger and garlic until glazed.
족탕	Ox Foot Soup	A soup of ox feet and beef shank simmered for a long time.
족편	Pressed Ox Feet	Ox feet simmered until the meat comes off the bones. The meat is pressed and served thinly sliced with vinegar and soy sauce.
주꾸미	Baby Squid	Smaller than baby octopus, baby squid is usually parboiled and served with a dipping sauce of vinegared red chili pepper paste.
주물럭구이	Grilled Beef with Salt and Sesame Oil		구이
주악	Pan-fried Sweet Rice Cake Coated with Honey		떡
죽	Porridge	Porridge made of rice or other grains simmered in water until thick. Served as a main dish or in smaller portions as an appetizer.
죽순	Bamboo Shoots	채소류
죽순볶음	Sauteed Bamboo Shoots		볶음
죽순찜	Stuffed Bamboo Shoots	Bamboo shoots slit lengthwise, stuffed with seasoned beef and mushrooms, and simmered in broth.
죽순채	Julienned Bamboo Shoots		나물
죽순회	Parboiled Bamboo Shoots		회
죽염	Bamboo Salt	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.
증편	Rice Wine Cake	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).
지단	Egg Garnish	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.
진달래술	Azalea Liquor	A sweet liquor made by adding azalea petals and sugar to soju. Also called dugyeonju.
진달래화전	Pan-fried Cake with Azaleas		전
진달래화채	Azalea Punch	Azalea petals coated in starch, blanched, then added to a sugared omija (fruit of the Chinese magnolia vine) punch.
짠무	Pickled Radish	Autumn white radishes pickled whole in salt and kept until the following summer.
쪽파김치	Spring Onion Kimchi	A kimchi made of lightly salted spring onions mixed with kimchi seasonings.
찌개	Stew	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).
찐만두	Steamed Dumplings	Dumplings cooked in a steamer.	만두
찜	Braised, Simmered or Steamed Dishes		찜
찰밥	Cooked Sweet Rice	Cooked sweet rice with red beans, jujubes (Korean dates), and chestnuts. Sugar, soy sauce and sesame oil are added to bring out the flavor.
참기름	Sesame Oil	Oil pressed from roasted sesame seeds. One of the main seasonings in Korean cooking.
참깨	Sesame (Seeds)(2)	Sesame seeds are an indispensable ingredient in Korean cooking. They are either roasted and used directly or ground with a little salt.
참나물	Cham Namul	A wild leafy green with a strong scent, blanched or served fresh with various seasonings as a side dish.
참외	Korean Honey Melon	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.
찹쌀	Sweet Rice	Sweet rice is stickier than plain white rice and is often used to make rice cake.
찹쌀부꾸미	Pan-fried Sweet Rice Cake with Fillings		떡
창란젓	Pickled Pollack Innards	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.
채소죽	Rice Porridge with Vegetables		죽
채소튀김	Deep-fried Vegetables	Vegetables dipped in a flour batter and deep-fried.
천엽회	Beef Tripe Tartare	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.
청각	Sea Staghorn	A type of sea plant used as a topping for traditional water kimchi. lt can also be blanched, then seasoned and served as a side dish.
청국장찌개	Cheonggukjang (Extra Strong Soybean Paste) Stew		찌개
청어구이	Grilled Herring	Herring sprinkled with salt or marinated in a spiced soy sauce and grilled.
청주	Clear Rice Wine (2)	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.
초간장	Vinegared Soy Sauce	A mixture of soy sauce and vinegar. This tangy dipping sauce is served with fish dishes or pan-fried vegetables and meat patties.
초고추장	Red Chili Pepper Paste with Vinegar		양념
초교탕	Battered Meat and Vegetable Soup		국,탕
총각김치	Whole Radish Kimchi	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 unmarried men in traditional times. Also called altari kimchi.
추어탕	Loach Soup	A thick, strongly flavored soup made of fresh loach simmered with vegetables, soybean paste (doenjang), and red chili pepper paste.
취나물	Wild Aster Namul	A side dish made with blanched wild aster (a vegetable found in the mountains) that has been seasoned or stir-fried with other ingredients.
칠보편포	Ground Beef Jerky with Pine Nuts		마른찬
칡차	Arrowroot Tea	A tea made with the juice pressed from wild arrowroot. Powdered arrowroot can also be used.
칼국수	Home-style Noodle Soup		면
코다리찜	Simmered Half-dried Pollack		찜
콩	Bean (Soybean)	Soybeans are used to make soy sauce, dubu (soybean curd / tofu), and oil.
콩국	Chilled White Bean Soup		국,탕
콩국수	Noodles in Chilled White Bean Soup		면
콩나물	Soybean Sprout Namul	Sprouts about 5-7 centimeters long made from soybeans soaked in water. An inexpensive and popular ingredient for many Korean dishes.
콩나물국	Soybean Sprout Soup	A clear soup with soybean sprouts.	국,탕
콩나물무침	Seasoned Soybean Sprout Namul		무침
콩나물밥	Rice Cooked with Soybean Sprouts		밥
콩나물잡채	Soybean Sprouts with Vegetable Medley		나물
콩(찰)떡	Sweet Rice Cake with Beans		떡
콩밥	Cooked Rice with Beans		밥
콩잎김치	Soybean Leaf Kimchi	A variation of kimchi made of salted soybean leaves mixed with sliced radish and fish sauce and laid between the cabbage leaves.
콩자반 / 콩조림		A side dish made of black beans simmered in soy sauce and sugar until glazed.
콩죽	Bean and Rice Porridge	A rice porridge made with soybeans that have been soaked in water and pureed.
콩팥구이	Grilled Beef Kidney	Beef kidney seasoned with salt and sesame oil, then grilled.
탕	Soup	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.
탕평채	Mung Bean Jelly Mixed with Vegetables and Beef		나물
토란국 / 토란탕		Soup of taro (a root vegetable) lightly cooked in water before adding beef and kelp.
토란줄기찜	Braised Taro Stems	Dried taro stems that have been soaked in water, dipped in flour batter, and braised with green onions, garlic and other spices.
토장국	Thick Soybean Paste Soup		국,탕
토하젓	Pickled Freshwater Shrimps		젓갈
톳나물	Seasoned Bushy Seaweed		나물
통닭구이	Grilled Whole Chicken	Grilled chicken served with either a spicy chili sauce or soy sauce.
통배추김치	Whole Chinese Cabbage Kimchi		김치
튀각	Deep-fried Seaweed or Vegetables		마른찬
튀밥	Puffed Rice	Crispy rice flakes puffed like popcorn.	한과
파	Green Onion (Spring Onion)		채소류
파강회	Meat and Vegetable Bundles Tied with Green Onion		회
파김치	Green Onion Kimchi	A kimchi made with lightly salted green onions seasoned with pickled anchovy sauce, garlic and red chili pepper powder.
파래	Grassy Seaweed	A dark green grass-like seaweed that grows in small bunches. lt is used fresh, seasoned and dried, deep-fried, and put in soups.
파래무침	Seasoned Grassy Seaweed		무침
파랫국 / 파래된장국		A soup of grassy seaweed in a broth made of dried anchovies and soybean paste (doenjang). A regional specialty of Jeju-do.
파전	Green Onion Pancake	Pancakes made of an egg, wheat flour and rice flour batter pan-fried with green onions, chives, beef, clams, mussels and other ingredients.
파채	Seasoned Green Onion	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.
팟국	Green Onion Soup	A soup of beef broth with chopped green onions. A beaten egg is added to the soup just before serving.
팥	Red Bean(s)	곡류
팥(시루)떡	Red Bean Rice Cake	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.
팥밥	Rice with Red Beans	Rice cooked with red beans to give it flavor and color. The red beans are steamed in advance then cooked again with the rice.
팥죽	Rice and Red Bean Porridge		죽
패주구이	Grilled Scallops	Seasoned scallops often grilled with beef and mushrooms.
편수	Summer Dumplings	Square dumplings filled with seasoned ground beef and vegetables. Served in the summer.
편육	Pressed Meat	Beef or pork cooked in boiling water and pressed. Served in thin slices with seasoned soy sauce.
편포	Ground Beef Jerky	Minced beef that is seasoned, formed into flat patties, and dried.
평양냉면	Pyeongyang-style Chilled Buckwheat Noodle Soup		면
포	Beef or Fish Jerky	Dried meat or fish marinated in soy sauce, sugar, and black pepper.
표고버섯	Shiitake Mushroom	버섯류
표고전	Pan-fried Shiitake Mushroom		전,적
풋고추	Young Green Chili Peppers		채소류
한과	Traditional Sweets	Many types of traditional Korean sweets and cookies. They vary according to ingredients and preparation method.
한정식	Korean Table d'Hote	A traditional set menu of various dishes served with rice, soup, kimchi and side dishes.
한치(물)회	Raw Cuttle fish in Water	Fresh cuttlefish cleaned, thinly sliced, and served in chilled water.
한치회덮밥	Seasoned Raw Cuttle fish over Rice		밥
함흥냉면	Hamheung-style Spicy Chilled Noodles		면
합자죽	Rice Porridge with Clams and Mussels		죽
해물겨자채	Sliced Seafood with Mustard Sauce		생채
해물된장찌개		A thick soybean paste (doenjang) stew made with clams, shrimp, crab and other seafood.
해물전	Pan-fried Seafood	Scallops, clams, mussels, shrimp and oysters dipped in a flour and egg batter and pan-fried.
해물전골	Seafood Hot Pot	Seafood such as fish, clams, shrimp, and squid cooked in a hot pot with vegetables and beef.
해물파전	Seafood Pancake with Green Onion		전
해삼	Sea Cucumber	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.
해삼초회	Raw Sea Cucumber Slices		회
해삼탕	Sea Cucumber Soup	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.
해장국	Hangover Soup	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.
해파리냉채	Jellyfish Cold Plate	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.
헛제삿밥	Andong-style Bibimbap	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. Traditionally served at the annual ancestor worship ceremonies in the village of Andong in southeastern Korea.
호두	Walnut(s)	견과류
호두조림	Glazed Walnuts	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.
호박	Pumpkin (Squash)	채소류
호박고지떡	Pumpkin Rice Cake	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.
호박김치	Pumpkin Kimchi	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.
호박나물	Squash Namul	Summer squash julienned and sauteed with green chili peppers, garlic, sesame oil and soy sauce.
호박범벅	Pumpkin and Mixed Grain Porridge		죽
호박볶음	Sauteed Squash	Squash sliced into half moons and pan-fried with pickled shrimp sauce, wild sesame oil, green onions, and garlic.
(애)호박선 / 애호박찜		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.
호박잎쌈	Pumpkin Leaf Wraps	Steamed pumpkin leaves used to wrap spoonfuls of rice and other food. Served with a red chili pepper paste sauce.
호박전	Pan-fried Summer Squash		전
호박죽	Pumpkin Porridge	A porridge made of fully ripe pumpkins steamed and mashed, then mixed with wheat flour or glutinous rice flour and simmered until thick. Sweetened with sugar or red beans.
홍어	Skate	어류
홍어찜	Steamed Skate	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.
홍어회	Spicy Skate in Vinegar	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.
홍합	Mussels	패류
홍합미역국	Seaweed Soup with Mussels		국,탕
홍합죽	Rice Porridge with Mussels		죽
홍합초	Braised Mussels	Mussels braised in soy sauce, sugar, black pepper and sesame oil until reduced.
화양적	Beef and Vegetable Brochette (3)		전,적
화전	Pan-fried Sweet Rice Cake with Flower Petals		떡
화채	Korean Fruit Punch	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.
황태구이	Seasoned and Grilled Dried Pollack		구이
회	Raw Seafood	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 parboild squid).
회냉면	Spicy Chilled Noodles with Raw Skate		면
회덮밥	Raw Fish and Vegetables over Rice		밥
흑임자죽	Black Sesame and Rice Porridge		죽
흰떡	White Rice Cake	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.
흰죽	Rice Porridge	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.