Korean Food Translated

한글	Romanization	English translation
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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.)