| 한글 |
Romanization |
English
translation |
| |
¢¢ç¢¢ç |
|
| 알탕 |
al tang |
fish egg tonic/soup |
| 밥 |
bap |
steamed/cooked rice
(see appendix below for some
linguistic-cultural tidbits about this entry: click
here) |
| 백반 |
baek ban |
["baek" is a Sino-Korean morpheme meaning 'white' and
"ban" means 'cooked rice']
Hence, it is a bowl of steamed rice served with miscellaneous side
dishes.
(This meal is a staple in Korea). |
| 반찬 |
ban chan |
side
dish(es) |
| 빵 |
bbang |
From FRENCH:
"pain", which means "bread" or more
accurately:
"baked leavened wares" (and you will notice that most, if not
all, bakeries in Korea bake their wares in the French style, and even
use French nomenclature for the various kinds of wares). |
| 번데기 |
beon-de-gi |
silk worm pupa
(steamed and eaten as is) |
| 비빔밥 |
bi-bim bap |
vegetables mixed with steamed rice
(usually contains minute
amounts of ground pork, but can be ordered without; AND, oft times
contains half-cooked egg, but you can
order it without the egg if you are a vegan) |
| 볶음 밥 |
boggeum bap |
fried rice
gimchi boggeum
bap = kimchi fried rice
se-u boggeum bap = shrimp fried rice
ja jang boggeum bap = fried rice w/ sweet soy
sauce
hae-mul boggeum bap = sea-food fried rice
|
| 보신탕 |
bo-shin-tang |
[literally]
"protect-body tonic/soup"; dog-meat stew
(made of dog meat)
{traditionally eaten in June to beat the heat}
|
| 부침개 |
bu-chim gae |
same as jeon
(see jeon below)
[Bu-chim
gae is the original Korean term. Jeon is a Sino-Korean word.]
[Buchida (v.) means "stick" or "glue"
together, so buchim (n.) is a bunch of vegetables (and sometimes meat) stuck together in a pancake-like
batter] |
| 불고기 |
bul-gogi |
[literally]
"fire meat" {barbequed marinated meat; usually beef, unless
specified otherwise; non-beef examples include: toggi bulgogi (rabbit fire-meat), or gae
bulgogi (dog fire-meat}. |
| 분식 |
bun shik |
[bun is a Sino-Korean morpheme meaning 'flour' and shik means 'food']
"flour
food", including ddeok, ddeok boggi, ddeok guk, ra-myeon,
guk-su, etc. |
| 붕어 |
bung-eo |
carp (not eaten, but
see bung eo bbang below) |
| 붕어 빵 |
bung-eo bbang |
[literally]
"carp bread", a leavened bread baked and
filled with red beans, and in the shape of a carp |
| 참치 |
cham-chi |
tuna |
| 제육덥밥 |
je yuk deop bap |
pork over rice
(very spicy) |
| 처밥 |
cheo bap |
sushi
[Jananese-English word] (raw fish over rice) |
| 철판 |
cheol-pan |
[literally]
"Iron Plate"; Stir-fry |
| 닭 갈비 |
dalk galbi |
chicken ribs (de-boned and cooked as spicy stir-fry) |
| 떡 |
ddeok |
rice cake(s)
[That is how the bilingual
lexicons in Korean translate it. I am NOT fond of that translation,
because in America, "rice cakes" are dried-puffed rice made into the
shape of a cake. Ddeok is nothing like that. I prefer to think of
ddeok as unleavened rice dough.
I have seen how it is made at a ddeok factory
on the Isle of Gang Hwa. Raw rice is poured into a machine. The
machine grinds it into a powder. Hot water is added, and it is mixed into
a very glutinous dough. Then, the dough is pressed into
"cakes".] |
| 떡볶이 |
ddeok
boggi |
[literally]
"fried unleavened-rice-dough cakes" (rice-dough cakes fried in sweet & spicy sauce) |
| 떡국 |
ddeok guk |
unleavened-rice-dough cake soup (not spicy) |
| 똔까스 |
ddon-ggasseu |
[Koreanized-Japanese Word]
breaded pork cutlet |
| 되지 갈비 |
doeji
galbi
/dweji galbi/ |
pork ribs
(marinated, de-boned, and barbecued in front of you) |
| 돌솟비빔밥 |
dol
sot bi-bim bap |
[dol means "stone";
sot means
"cauldron"]
vegetables mixed with
steamed rice served in a HOT stone bowl (or cauldron) |
| 된장 |
doen
jang
/dwen jang/ |
soy bean paste
(fermented and dehydrated, then rehydrated for eating)
doen jang guk = soy bean paste soup
doen jang jji-gae = soy bean paste stew |
| 어묵 |
eo-muk |
fish bar [Leon's word];
[SEE ALSO: o-deng {Japanese-Korean Word} ]
I believe that it is made the same way a frankfurter (wiener) is made,
but the ingredients are all parts of fish. |
| 갈비 |
galbi |
ribs |
| 감자탕 |
gamja
tang |
potato stew (contains:
potatoes, pork spine, and chili powder) |
| 게 |
ge |
crab
ggot ge = common variety rock
crab |
| 꿩 |
ggueong |
pheasant |
| 김 |
gim |
laver (pressed seaweed) |
| 김밥 |
gim
bap |
rice-laver roll (steamed rice, ham, & vegetables rolled in
laver) |
| 김치 |
gimchi |
fermented vegetables
(usually cabbage & usually spicy) |
| 광어 |
goang-eo
/gwang-eo/ |
flatfish
(all kinds, including halibut) (eaten raw) |
| 국수 |
guk-su |
[literally]
"soup water"; broth |
| 굴 |
gul |
oyster(s) |
| 계란 |
gye
ran |
chicken
egg(s) |
| 해장국 |
hae-jang
guk |
Hang-over soup
(said to be excellent for relieving hang-overs;
there are various recipes. Some recipes
contain heart of either pig or cow (probably pig)) |
| 해물탕 |
hae-mul
tang |
sea-food stew (spicy) |
| 회 |
hoe
/hwe/ |
raw
fish |
| 핫도그 |
hot
dog |
/say:
haht dohg/ = frankfurter on a stick (usually covered in batter and deep fried;
very greasy) |
| 자장면 |
ja
jang myeon |
soy
sauce and noodles (for more info, see appendix) |
| 전 |
jeon |
[literally]
"grilled food" (Korean pancake, which contains chopped up
vegetables) [Jeon is a Sino-Korean word]. It is usually served as a
side dish. (see also: buchim gae) |
| 짬뽕 |
jjam
bbong |
[literal meaning:
hodge podge] A Korean dish served only in
Korean-Chinese restaurants, which contains sea-food
in noodle soup (very spicy)
{Notice: the word does NOT
come from Chinese, and that is because it is NOT a traditional Chinese dish}. |
| 찌개 |
jji-gae |
stew (there are various kinds of
jji-gae, most common are kimchi jji-gae and
dwen-jang jji-gae) |
| 쫄면 |
jjol
myeon |
a
VERY spicy egg noodle dish, served cold |
| 쭈꾸미 |
jju-ggu-mi |
???
(a really
small species of the octopus family) [Served as a spicy
stir-fry] |
| 콩나물 |
kong namul |
bean sprout |
| 콩나물국 |
kong namul guk |
bean sprout broth |
| 콩나물국밥 |
kong
namul guk bap |
broth of bean sprouts and steamed
rice,
served boiling
hot in a stone bowl with a raw egg placed on top and rice on the side. One
is supposed to put the rice in the broth and mix. The egg quickly becomes
cooked because the broth is so hot. [Culture:
Koreans love their food, soups and drinks hot... really HOT!] |
| L.A. 갈비 |
L.A.
galbi |
beef ribs (marinated, de-boned, and barbecued in front of you) |
| 만두 |
man-du |
dumpling(s) [only
no fruit inside]; usually vegetables and/or meat are
inside a pasta-noodle-wrap-like thing
I would call them: wonton(s) [Cantonese-American
word];
[Note: in
Han-Chinese, the word is: jiao3 zi.] |
| 매추라기 알 |
mae-chu-ra-gi
al |
quail
eggs [served hard boiled as
a side dish] |
| 모밀 |
mo-mil |
buckwheat
noodles (served in Japanese-style restaurants and eaten dipped in a kind
of soy sauce) |
| 묵 |
muk |
"jello" (an
edible gelatinous substance);
[NOTE: there are various kinds
of muk:
dotori muk = acorn jello (brownish in color)
maemil muk = buckwheat jello (greyish color)
nokdu muk = green bean jello (greenish color)
? muk = jellyfish jello (whitish in
color) |
| 멸치 |
myeol-chi |
anchovies
(eaten dried,
or rehydrated as a side dish) |
| 면 |
myeon |
noodle |
| 낙지 |
nakji |
???
(small species of the octopus family which is unknown to
me, and Yahoo bilingual dictionary) |
| 냉면 |
neng
myeong |
cold noodles (noodles served
over ice or in ice-cold water) |
| 누룽지 |
nu-rung-ji |
rice crust (from the rice pot)
served in boiling water.
(Koreans don't
waste anything. The pot containing the remaining rice crust is filled with
water and boiled. Then, it is served as a dessert. Koreans love
it. I don't particularly like it, but I don't hate it either.) |
| 오뎅 |
o-deng |
[Koreanized
Japanese word] "fish bar" [See
also: eo-muk] |
| 오징어 |
o-jing-eo |
cuttlefish
or calamari (sometimes called squid, but this is incorrect, because squid is
much bigger) |
| 오징어덥밥 |
o-jing-eo
deop bap |
cuttlefish
or calamari legs over rice
(quite spicy) |
| 오무라이스 |
omu-rice |
omelet over rice |
| 라면 |
ra-myeon |
noodle
soup;
[ALSO, in America,
'Ramen', which is a word borrowed from Japanese] (Korean variety is more spicy
than the Japanese variety) |
| 사철탕 |
sa-cheol
tang |
[literally]
"four-season tonic/soup"; dog-meat stew
(made of dog meat, same as
bo-shin tang) {NOTE: probably
the name was invented to increase sales in other seasons besides June}
|
| 삼계탕 |
sam-gye
tang |
[literally]
ginseng & chicken tonic/soup
{NOTE: When you find your energy zapped due to the Korean heat, try some chicken
'tonic' soup. I don't know if it really works to fight the heat, but it
can give you energy, because it contains very healthy ingredients, such as
ginseng, Chinese dates, chestnuts, all of which are considered to be very
healthy in Korea.} |
| 삼겹살 |
sam-gyeop
sal |
[literally]
3-layer flesh
(Korean BACON) served barbecued
and eaten with vegetables and rice. |
| 생선 |
saeng-seon |
(fresh)
fish (i.e., fish meat, not living fish) |
| 생선까스 |
saeng-seon
ggasseu |
breaded fish cutlet |
| 산채 |
san
chae |
[literally]
"Mountain Vegetables" or "Wild Vegetables";
Mountain-grown vegetables |
| 산채비빔밥 |
san-chae
bi-bim bap |
mountain-grown
vegetables over rice
[NOTE: the idea is that the vegetables grown in the mountain
are supposed to be more healthy, probably because they are organically
grown.]
|
| 산낙지 |
san-nakji |
raw (small) octopus [try it!
the legs are still moving and the suction cups sick to the inside of your
mouth. It's great!] |
| 설렁탕 |
seol-leong
tang |
ox-bone
broth; a tonic broth made from boiling chopped up cow bones (considered extremely
healthy), usually contains noodles. |
| 세우 |
se-u |
shrimp
wang se-u = prawns [literally:
king shrimp] |
| 쌀 |
ssal |
raw rice |
| 탕수육 |
tang-su
yuk |
sweet & sour pork
[in this case "tang" means: 'sugar'
and/or 'sweet'] |
| 투부 |
tubu |
tofu
[English word is borrowed from Japanese];
bean curd
sun tubu = a soup made of
soft tofu |
| 튀김 |
twi-gim |
deep-fried
food;
[AKA: tempura {Japanese-English Word}
] |
| 우동 |
u-dong
/oo-dong/ |
Japanese style noodle soup |
| 엿 |
yeot |
pumpkin nougat
(click
here to learn about Korean culture related to this specific food
item) |
| 육개장 |
yuk-gae
jang |
BEEF
& noodle soup (very, very spicy!. It is great in
the winter, because the red-chili pepper powder increases circulation and makes
you feel very warm.) |