Korean Food Guide 800 (English) by The Korea Foundation

■ Korean Food Guide 800 – English / Spanish Korean Food Guide 800 provides easy-to-understand information on 800 traditional and popular Korean foods, including homemade meals, side dishes, and soups, in English and Spanish! It also provides basic recipes and helpful information about popular Korean foods. Learn for yourself why Korean cuisine is the latest trend among people who value food that is flavorful as well as healthy and nutritious.

√ Overview of ‘Korean Food Guide 800’ - Information on 800 Korean foods, categorized by ingredients and cooking methods! - English as well as Spanish texts for foreign users! - Search function to quickly find desired information! - For the pronunciation of Korean names, click the Audio button! - Find a dish that catches your eye? You can easily scrap and share text/image on Twitter and Facebook! - Enjoy the beauty of Korean cuisine through vivid images! (Additional images available with updates and links)

* The Korea Foundation “Connecting People, Bridging the World”

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Preface With international travellers today being eager to grab an opportunity to sample local cuisine, Korea offers a rich variety of culinary delights. Yet finding reliable information on Korean food is no easy task for foreigners. It is a rare Korean individual who is capable of describing various Korean dishes in a manner intelligible to foreign visitors. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating urnnecessary confusion.

This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner.

There is another purpose to this guide: to help foreigners understand Korea's food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish.

This book has been three years in the making. Since the Korea Foundation actively engages in a wide variety of international exchange projects to promote Korea's image abroad, we have long recognized the need for a book about Korean food such as this. The task of translating Korea's unique cuisine into English and French has been difficult and challenging. As such, linguistic factors and cultural issues as well, not to mention informational science, have been taken into account. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative.

The Korea Foundation 3

일러두기 1. 총 807개의 음식명을 한국어의 가나다순으로 수록하였으며, 각 음식별로 국문 표제어/로마자표기/영문 명칭/불문 명칭/영문해설 순으로 배열하였습니다.

2. 자주 사용하지 않는 음식 용어나 지방색이 드러나는 음식명은 가급적 수록하지 않았으나 필요한 경우, 상용하는 음식명이나 표준 음식명 중심으로 찾기 참조 표시를 넣었습니다. 또한, 유사한 음식명이나 참고로 비교할 만한 음식명인 경우 상호 참조 표시를 넣었습니다.

표준어 찾기 표시: 옥수수밥 ⇒ 강냉이밥 32 상호 참조 표시: 동태 ⇔ 명태 315, 북어 397, 황태구이 801

3. 재료와 조리법에 따라 국문 음식 표현은 약간씩 다르나 영문으로는 같은 표현으로 사용하여도 의미 전달에 무리가 없는 경우, 영문 음식명은 동일하게 표기하되 각각의 영문 음식명에 아라비아 숫자를 붙여 이를 구별하였습니다.

▷ 산적 (sanjeok): Beef and Vegetable Brochette (1) ▷ 잡산적 (japsanjeok): Beef and Vegetable Brochette (2) ▷ 화양적 (hwayangjeok): Beef and Vegetable Brochette (3)

4. 우리의 토속 음식으로 적절한 영어 명칭이 없는 경우 (더덕,두릅 등)나 이미 잘 알려진 음식 (김치,비빔밥 등)은 로마자로만 표기하였습니다.

5. 이용자의 편의를 위해 음식명의 각 의미어 (keyword)에 따라, 가나다순과 영문 알파벳순으로 색인하고 표제어 번호를 달았습니다. 단, 국문 음식명 앞부분의 의미어는 본문 표제어 순과 동일하여 반복을 피하기 위해 특별히 키워드화하지 않고 다음 의미어부터 색인하였습니다. 영문은 음식명에 의미가 있는 각 단어별로 기능한한 모두 색인되도록 하였습니다.

6. 이 책에 사용된 로마자 표기는 2000년 7월 고시한 <국어의 로마자 표기법>을 따랐습니다. 음식 이름은 전체를 붙여 쓰는 것을 원칙으로 하였으며, 다만 로마자 표기에서는 읽기 편의를 위하여 자립성이 있는 단어 사이에 붙임표 (-)를 넣었습니다. 따라서 이 책에서 사용한 붙임표의 용법은 <국어의 로마자 표기법>에 규정된 것과는 쓰임이 다릅니다. 표기 세칙은 아래와 같습니다.

1) 자립성 있는 '명사+명사'로 구성된 경우는 그 사이에 붙임표를 넣습니다. 붙임표 앞뒤에서 일어나는 음운 변화는 반영하지 않습니다.

▷ 가자미구이 gajami-gui ▷ 두릅나물 dureup-namul

2) 자립성 있는 명사들이 결합한 경우라도 1음절어들끼리 결합한 경우에는 붙임표를 넣지 않습니다.

▷ 게장 gejang ▷ 국밥 gukbap

3) 활용형과 결합한 경우에는 붙임표를 넣습니다.

▷ 갖은양념 gaieun-yangnyeom ▷ 섞어찌개 seokkeo-jjigae ▷ 씬만두 jjin -mandu

4) '김치'는 gimchi로 쓰는 것이 원칙이나, 관용적인 쓰임을 인정하여 kimchi로 적습니다.

5) 지명이 들어간 음식명을 로마자로 표기할 경우에는 지명의 첫 글자를 대문자로 표기합니다.

▷ 전주비빔밥 Jeonju-bibimbap ▷ 함흥냉면 Hamheung naengmyeon

6) '떡, 찜, 선, 전, 편, 회, 밥, 포, 차, 장, 적, 젓, 죽, 초, 북, 쌈, 채, 술' 등 조리 방식을 나타내는 1음절어는 자립성이 있더라도 앞 말에 붙여 적습니다.

▷ 고추전 gochujeon ▷ 광어회 gwangeohoe

How to use the Korean Food Guide 1. The 807 names of Korean foods / dishes in this Guide are listed in the order of the Korean alphabet.

2. Each entry consists of the name of the food in Korean, Romanized Korean, English and French. The descriptions of the entries are in English.

3. To help readers better understand Korean foods, some entries provide the cultural and historical background of the food.

4. For some raw ingredients that are of Korean origin (e.g. Deodeok, Dureup, etc.) and for already well-established Korean dishes (e.g. Kimchi, Bibimbap, etc.), only Romanized Korean names are given, without English translations.

5. The standard Korean names for food have been used. In certain entries, names in various Korean dialects are also included. In these cases, the name in dialect is cited first and followed with a singlesided arrow (⇒), indicating that the reader should look for this food under the name after the arrow. e.g.) oksusubap ⇒ gangnaengibap 32, Rice with Corn. For cross-referencing purposes, a doublesided arrow (⇔) is used, indicating that the reader should look under the following terms for similar or related dishes. e.g.) dongtae, Frozen Pollack ⇔ myeongtae 315, bugeo 397, hwangtae-gui 801

6. In the cases of some Korean dishes that are very similar to each other and still have different names, the same English name was used for each of the similar dishes. They can be distinguished from one another by the numbers in parenthesis.

e.g.) ▷ sanjeok: Beef and Vegetable Brochette (1) ▷ japsanjeok: Beef and Vegetable Brochette (2) ▷ hwayangjeok: Beef and Vegetable Brochette (3)

7. To help users, two indexes are provided: an English name and keyword index, and a Korean keyword index. Materials, cooking methods, ingredients, food categories, etc. can be directly accessed through keywords.

e.g.) Seasoned and Simmered Chicken (dakjjim)

Seasoned and Simmered Chicken 184 Spicy Grilled Chicken 174 Stir-fried Chicken 181

Seasoned and Simmered Chicken 184 Seasoned Ark Shells 122 Seasoned Bushy Seaweed 735

Seasoned and Simmered Chicken 184 Simmered Abalone 615 Simmered Beef Shank 418

8. Herein, the romanization of Korean words is based on the Korean Romanization System adopted by the Ministry of Culture and Tourism on July 7, 2000.

Korean Food and Its Delicate Tastes How do we start talking about Korean food? With compliments, of course! While in English one might say good food is tasty, delicious, or perhaps unique, Korean language has its own set of compliments. When eating a hot or spicy soup, most Koreans will say siwonhada, which literally translates as "cool" or "refreshing" and is also used to describe the feeling after visiting a sauna or spa. The highest compliment you can give a Korean cook is to say the food has a gamchilmat. This describes food that wraps around the palate, enveloping the whole mouth with flavor. There is no equivalent term in English, and here we begin to see the delicate subtleties of Korean food.

What is Korean Food? Korean foods offer a wide array of tastes that are distinct from the cuisine of its close neighbors. While Chinese food can be characterized by a strong and colorful taste, and Japanese flavors tend to be clean and light, Korean foods are based on natural tastes, both strong and light, fresh and spicy. To understand Korean food is to enjoy it more, so it is worthwhile to look at some of the traits of Korean cuisine.

An art of spices One of the main ingredients in Korean cooking is various seasonings or spices, including garlic, green onions, red chili pepper powder, soy sauce, sesame oil, black pepper, vinegar, ginger and sesame seeds. The actual ingredients, method of mixing, and proportions differ from region to region and from cook to cook, but all over the country these are the building blocks for creating the diverse tastes of Korean dishes. In many Korean dishes, the spices used are more important than the main ingredient, whether it be fish, meat or vegetable. For any kind of muchim (seasoned or spiced dishes), jjim (steamed or braised dishes), bokkeum (stir-fries) and jjigae (stews), the mix of spices is what defines the dish. Garlic and chili peppers are the most popular spices used by Korean cooks and Koreans generally enjoy foods that bring out the strong flavor of garlic and the spicy hot taste of chili peppers. A classic example of spicy Korean food which heavily uses these ingredients is the definitive Korean dish, kimchi.

A feast of vegetables Koreans love vegetables. Kimchi is served at every meal, and vegetables are incorporated into all dishes. Almost all the oils, spices and sauces used in Korean cuisine are also made from vegetables. As this book shows, vegetable dishes are by far the most common variety, and vegetables are also added to most of the meat or fish dishes.

Korean cuisine employs an impressive range of cooking methods for vegetables. They are eaten fresh, dried, parboiled, steamed, sauteed, stir-fried, pan fried, deep-fried, simmered, braised, and pickled. The most popular way to enjoy vegetables in Korea is to prepare them as a namul by blanching them and then sauteeing them with seasonings and spices. To keep vegetables from spoiling during Korea's long winter, Koreans have long dried them and pickled them as kimchi.

The wisdom of fermentation The heart of Korean cuisine is pickled or fermented foods: kimchi, the national dish, soy sauce and soybean paste (doenjang), which add flavor to many Korean dishes, and the pickled fish sauces that often accompany a bowl of rice. These pickled and fermented foods are the basic elements of Korean cuisine and are what give it its unique tastes and aromas. Fermentation adds a rich flavor to foods. Fermented foods also boost the body's enzymes and promote good digestion. Scientists have recently discovered that kimchi may help fight cancer. Some people may take a little while to get used to these unique tastes, but they are the key to authentic Korean food. And once you appreciate them, you'll never want to put your chopsticks down.

Korean food is healthy Koreans often say that food is like medicine and that the body and the earth are one. In other words, good food offers more than just flavor, and the ingredients that come from the earth are best for one's health. Koreans often use ingredients that are known to be beneficial to health, such as ginseng, wild plants from the mountains, teas, and medicinal herbs. When asking about a certain dish, you are likely to hear about the health benefits of the ingredients. And if you have an upset stomach or a cold, the first remedy a Korean person will recommend comes out of the kitchen. Korean cooks also firmly believe that each ingredient should be used and enjoyed in season to guarantee full flavor and a healthy meal. By eating delicious Korean food, you can also become healthier!

Soups: here, there and everywhere Koreans insist on having soup at every meal: breakfast, lunch, and dinner. The flavors of the soup complement the other dishes at the table so that a variety of flavors fuse together with a clean aftertaste. Soup is often served in a big bowl in the middle of the table, so everyone can eat together by dipping their spoons in the soup. Koreans believe that the perfect meal matches a solid food with a liquid food, so rice is always served with soup at a meal, and rice cake is always served with a drink like persimmon punch for dessert. This is the fundamental harmony of yin and yang.

Serving at the right temperature Koreans serve rice, soups and stews that are cooked just before being served. In many cases, grilled dishes and hot pots are cooked on the table itself. This is because the right temperature is key to delivering the right taste, and these dishes need to be served extremely hot. On the other hand, some dishes are meant to be ice-cold, such as naengmyeon (chilled buckwheat noodle soup), kongguksu (noodles in chilled white bean soup), and dongchimi (radish kimchi in water). While it may seem strange, Koreans tend to like very hot soups in the summer and chilled noodle soups and half-frozen water kimchi in the winter. It is quite common to see people sitting outside and perspiring over their steaming hot soup in the humid summer and dipping their spoons into icy soup while they sit on their heated floors at home in the winter. This is the philosophy of fighting heat with heat and cold with cold. As you can see, Korean food comes with the full range of flavors, cooking methods, and temperatures too.

The Philosophy of Korean Cuisine Koreans talk about their mouths watering over delicious food. This is something everyone can understand. Korean food is not just tasty, however, it is rooted in a certain philosophy. Understanding this philosophy will clarify Korean culinary practices, enriching the experience of eating Korean food. There are three basic concepts in the cooking of mouthwatering Korean foods.

The 'fingertip taste' Korean food is an art of spicing. For most Koreans, the best seasoning is 'Tender Loving Care,' which comes from mixing spices by hand. When someone makes food with their own hands, a special taste is added. This is called the fingertip taste. Therefore, the taste of a dish is often already decided even before taking the first bite, based purely on whose hands and fingers created the dish.

In Korean cookbooks, you'll often encounter somewhat vague measurements for seasonings or spices, such as appropriate amounts or a little. This clearly demonstrates the Korean attitude that it is an individual's experience and instinct that decides the taste of food, not a mindless following of instructions. The cook's instinct is the decisive element. The philosophy of mixing and sharing In both cooking and eating, Korean culinary culture is all about harmony. This is expressed in the philosophy of mixing and sharing that you can see in both the preparation and enjoyment of the meal. Definitive Korean dishes like kimchi, bulgogi, japchae, and bibimbap all consist of ingredients and seasonings that are mixed together just before eating to create a harmony of tastes. The secret to good cooking lies in this successful balance of flavors. Bibimbap is a good example of this approach, mixing together many vegetables with rice and red chili pepper paste or soy sauce in a big bowl to create a symphony of tastes in every bite. Another instance of mixing in Korean food culture is the mixing of foods in the mouth. Unlike Western meals, which are divided into courses, Korean meals are served with all the dishes put on the table at once. Rice is eaten simultaneously with soup and various side dishes, so that one mouthful can contain five or six different foods! Finally, Koreans believe that sharing food with others is a way to experience love and togetherness. The only thing served individually at a Korean table is the bowl of rice. Everything else is shared, from the numerous side dishes to the big bowl of stew in the middle of the table. Sharing the dining experience with others is also an important facet of Korean food culture. When Koreans want to get to know someone, the first thing they say is, "Let's have lunch or dinner!" Living in harmony with nature Lee O-young, a renowned Korean literary critic, has noted that the act of going out to the fields in the spring to gather herbs and plants for namul dishes is actually a ritual of creating harmony with nature and establishing empathy with universal life forces. Thus, the seemingly simple act of preparing food is an important cultural characteristic. Koreans enjoy vegetables and believe that fruits and vegetables are at their best when they are in season. This rule also applies to foods that are meant to be preserved over a long period. For example, there are many variations of kimchi, all depending on the ingredients that are in season. The climate in Korea varies with distinct seasons, and Koreans enjoy special traditional meals to celebrate each season. Five grain rice and a variety of vegetable namul dishes are traditionally served on the first full moon of the lunar calendar. Red bean porridge celebrates the winter solstice. Even in today's fast-paced world of technology, this respect and appreciation for natural cycles can still be found in the Korean philosophy of food. 12

How to Enjoy Korean Tastes and Styles to Their Fullest With the background provided above, you are now ready to enjoy Korean food, with its unique tastes and styles. Here are some tips for our international friends in Korea and beyond, who are in search of the ultimate Korean taste.

1. For those in Korea, look for local, home-style Korean food, preferably dishes native to the region you happen to be visiting. This will guarantee the freshest ingredients and flavors.

Seoul: Ox Bone Soup, Grilled Sliced Beef, Royal Hot Pot, Soy Sauce Kimchi, Abalone in Soy Sauce Gyeonggi-do: Wrapped Kimchi, Pan-fried Sweet Rice Cake Coated with Honey, Millet Pancake Gangwon-do: Potato Cake, Buckwheat Noodles with Vegetables, Spicy Grilled Chicken Chungcheong-do: Candied Ginseng, Pickled Oyster, Grilled Deodeok Set Menu, Gugija Tea, Cheonggukjang Stew, Pumpkin and Mixed Grain Porridge Jeolla-do: Marina ted Crab, Jeonju-style Bibimbap, Steamed Skate, Loach Soup, Spicy Sliced Beef Stew Gyeongsang-do: Minari Bundles with Meat, Cooked Mideodeok, Small Clam Soup Jeju-do: Raw Damselfish in Chilled Broth, Grilled Tilefish Pyeongan-do: Boiled Meat Platter, Pyeongyang-style Chilled Buckwheat Noodle Soup, Pureed Soybean Stew Hwanghae-do: Pan-fried Green Onion and Fiddlehead, Rice Cooked with Kimchi Hamgyeong-do: Spicy Fermented Sole, Hamheungstyle Spicy Chilled Noodles

2. Wherever you are in the world, look for small, simple Korean restaurants. These are the closest you will come to a Korean mother's kitchen, and will give you the authentic fingertip taste of home cooking.

3. Once you find yourself in a Korean restaurant, don't be afraid to mix and share. When eating Korean food, do as Koreans do. Try mixing everything together in your bowl of bibimbap, dip your spoon into the bowl of stew in the middle of the table, and share side dishes with everyone at the table. Through this culinary adventure you will enjoy the full blend of flavors, but you'll be also able to fully experience the community of every Korean meal. Bonding, Korean style!

4. Get healthy! Korean food brings together great taste and good health. Korean cuisine is naturally low in fat and high in fiber. Many special dishes incorporate herbal and medicinal ingredients like ginseng that are beneficial to your health.

5. Koreans use spoons and chopsticks for eating meals. The spoon is used for rice, soup, stews and any other juice or liquid in the dishes, while chopsticks are used for all sorts of side dishes and most solid foods. Chopsticks are used in many Asian countries but the shapes and materials differ from one country to another. The Chinese mostly use long chopsticks made of bamboo while the Japanese use shorter and thinner wooden chopsticks. Koreans, on the other hand, use metal or silver chopsticks of medium length. Also, Koreans use spoons much more than the Japanese or Chinese, who only use spoons for eating soups.

Preparation and Cooking Methods The names of most Korean dishes are based on the cooking methods used, such as bap (cooked rice), guk or tang (soup), jjigae (stew), jeongol (hot pot), gui (grilled), jeon (pan-fried), bokkeum (stir-fried), jorim(braised and glazed), jjim(steamed or braised), muchim (seasoned or spiced), namul (seasoned vegetables), po (dried food), jeotgal(pickled seafood), kimchi, tteok (rice cake), etc. These terms are found at the end of the dish name, like a suffix. If you look up a specific ingredient, such as sea bream, you will find several dishes: grilled sea bream, braised sea bream, stuffed and steamed sea bream, raw sea bream, sea bream and rice porridge.

Once you become familiar with these basic cooking methods, it will become much easier for you to understand what the dish is simply by reading its name.

｜Cooked Rice (bap)｜ Rice is the foundation of a Korean meal. In Korean, the expression eating rice means to have a meal. Bap refers to cooked rice; there is a separate word for uncooked rice. Koreans enjoy several varieties of cooked rice, such as barley, beans, red beans, millet and other grains.

｜Soups (guk or tang)｜ Soups incorporate a wide variety of ingredients, such as vegetables, fish, seafood and meats. Soup served with rice is the basis of the Korean meal. The soup and rice are usually separate, but some thick meat soups are served with the rice in them. In Korean, soups are called guk or tang. The names of Korean soups vary according to the main ingredients used (meat, vegetable, fish, etc.) and the seasoning for the broth (soy sauce, red chili pepper paste, soybean paste, etc.).

Soups can be categorized into three main groups: clear broth soups seasoned with salt or soy sauce; thick soups with a soybean paste (doenjang) or red chili pepper paste base; and soups made with beef or pork stock. There are also a number of seasonal soups. Mugwort soup, naengi (shepherd's purse) soup, and soybean paste (doenjang) soup are enjoyed in the spring, while cold soups such as cucumber soup, seaweed soup and sesame soup are served as the summer. Autumn is the season for taro soup, pine mushroom soup and Chinese cabbage soup, and in the winter Koreans enjoy various soups made from milky meat or bone broths, such as sliced rice pasta soup, dumpling soup, and thick beef soup.

｜Stews (jjigae)｜ Korean stews resemble thick soups with meat, vegetables, or seafood and are seasoned with soy sauce, soybean paste (doenjang), red chili pepper paste, or pickled shrimp sauce. A bowl of stew or soup, accompanied by a bowl of rice, is the basis for every Korean meal. Unlike soups, a wide variety of ingredients are usually added to a stew. While a few have only one major ingredient, such as fish or dubu (soybean curd / tofu) stews, most include fish, meat, vegetables and dubu in a variety of combinations. The most common stews are kimchi stew, soybean paste (doenjang) stew and spicy soft dubu stew.

｜Hot Pot (jeongol)｜ Hot pots are usually cooked and served at the table. The ingredients, such as beef, pork, and tripe, are cut into small pieces and arranged with a variety of vegetables in a wide, shallow pot and covered with broth. Traditionally, these dishes were cooked on a stove set next to the table. When prepared in the kitchen and served after being cooked, they were referred to as "bokkeum," and when partially cooked with a little broth in advance, they were called "jochi or jjigae." There is a wide variety of hot pots, including clam hot pot, spicy beef tripel hot pot, pine mushroom hot pot, baby octopus hot pot, stuffed dubu hot pot, dumpling hot pot and meat hot pot.

｜Grill (gut)｜ Many fish, seafood, poultry, pork and beef dishes are grilled. There are two main methods: 1. marinating the meat in a mixture of soy sauce or red chili pepper paste, sesame oil, green onions and garlic and then grilling; 2. grilling the meat with just some salt. The names of grill dishes are based on the main ingredient. Some popular grilled dishes include marinated and grilled beef short ribs, grilled deodeok, grilled spareribs, and grilled croaker.

｜Pan-fried Delicacies (jeon)｜ These dishes include thinly sliced meats, fish, and vegetables that are coated in flour, dipped in egg and pan-fried, or mixed in batter and fried like pancakes. They are served on diverse occasions, from ordinary meals to special feasts or celebrations, and also as side dishes to accompany drinks. Some common pan-fried dishes include pan-fried potato, pan-fried king prawns, panfried beef liver, panfried fish fillets, pan-fried oyster, pan-fried summer squash, pan-fried stuffed green chili peppers, green onion pancake, kimchi pancake, and others.

｜Stir-fries (bokkeum)｜ Stir-fries are dishes with seasoned, chopped ingredients cooked quickly in hot oil. The wide variety of seasonings used include sesame oil, green onion, soy sauce, garlic, black pepper, sesame seeds, salt, ginger, liquor, and pickled fish sauce. Traditionally, these dishes were cooked in the kitchen then served on the table in a dish with a lid to keep them warm. The most common stir-fry dishes include stir-fried pork, stir-fried mushroom, and stir-fried baby octopus.

｜Braised and Glazed Dishes (jorim)｜ Many ingredients such as fish, seafood, meats, dubu (soybean curd / tofu) and vegetables are seasoned and braised in broth or simmered with a sweetened soy sauce until glazed. Common braised dishes include beef chunks braised in soy sauce, braised green chili peppers, braised hairtail, and braised mackerel.

｜Steamed or Braised Dishes (jjim)｜ jjim dishes consist of seasoned meat, fish or vegetables braised in a broth or sauce until the ingredients are fully cooked and the liquid is reduced. A variety of ingredients are used, such as beef ribs, oxtail, brisket, chicken, sea bream, carp, yellow corvina, sea cucumber, abalone, clams, crabs, bamboo shoots, eggplant, and summer squash. Meat dishes are cooked in the pot, then simmered in water or broth. The meat is then braised over low heat in a mixture of soy sauce, sesame oil, sugar, pepper, and green onions until the liquid is reduced and the flavor is fully absorbed by the meat.

Most braised meat dishes are cooked on the bone to bring out a richer flavor from the marrow. Fish is coated in a flour and egg batter, then pan-fried lightly before placed in the broth. This keeps the flesh on the bone while it is cooking. The dish is then seasoned with soy sauce and garnished. The

names of steamed or braised dishes are based on main ingredient. Some popular braised dishes include braised short ribs, simmered dried pollack, stuffed eggplant with beef, steamed stuffed king prawns, steamed stuffed clams, and steamed blue crab meat.

｜Seasoned or Spiced Dishes (muchim)｜ These dishes consist of vegetable, root, and occasionally seafood ingredients tossed in a spicy dressing and served as a side dish. These dishes are the same as namul dishes and the two terms are often used interchangeably.

｜Seasoned Vegetables (namul)｜ Namul include all edible herbs, leaves, roots and vegetables, but also refers to side dishes consisting of roots and greens that have been blanched and seasoned. The cooking method and seasonings vary according to the ingredients. Summer squash, cucumbers and bellflower root (doraji) are salted in advance and then stir-fried with seasonings. Mung bean sprouts, spinach, crown daisy, chili pepper leaves, wild sesame leaves and other green leaves are blanched and then fried or seasoned by hand. Soybean sprouts are blanched in salt water and seasoned. White radishes are julienned and seasoned first, then cooked in boiling water. The main seasonings used are soy sauce, garlic, sesame seeds, sesame oil and green onions, but some namul dishes are also flavored with red chili pepper powder, black pepper, red chili pepper paste and pickled shrimp sauce. Popular namul dishes include bellflower root namul, soybean sprout namul, and naengi namul.

｜Dried Food (po)｜ A popular snack, po are thin strips or sheets of dried meat or fish, similar to jerky. The dried beef is called yukpo and the dried fish is called eopo.

｜Pickled Seafood (jeotgal)｜ Jeotgal is a sauce made of various kinds of fish or seafood, such as clams, or shrimp, that have been pickled in salt for a long period. This sauce can be served as a side dish or used as a seasoning for kimchi and other dishes.

｜Kimchi｜ This dish is unique to Korean cuisine and is Korea's most representative dish. It is made with white Chinese cabbage, white radish, and cucumbers that are salted and preserved in a spicy seasoning of red chili pepper powder, garlic, ginger, green onions and pickled fish sauce. An indispensable part of any Korean meal, kimchi not only preserves vegetables over the winter but also is a vital part of a healthy Korean diet, thanks to the enzymes and beneficial bacteria created in the fermentation process. It is an excellent source of vitamins and minerals, keeps the digestive system healthy, and stimulates the appetite.

Kimchi comes in two main categories: common kimchi and the annual winter kimchi, called gimjang kimchi. The common types of kimchi are easily prepared and do not have to be preserved for an extensive period of time. These types are prepared in spring, summer and autumn, and include radish water kimchi, a spring Chinese cabbage kimchi made in the spring; stuffed cucumber kimchi and young summer radish kimchi, made in the summer; and diced radish kimchi and whole radish kimchi in the autumn. Winter kimchi is made in larger quantities and are kept for longer periods as a source of vegetables during the winter. These kimchis include whole Chinese cabbage kimchi, wrapped kimchi, and radish kimchi in water. The Japanese also have their own version of kimchi called gimuchi. This dish is modeled after the Korean kimchi but it has a lighter flavor and fewer seasonings.

｜Rice Cake (tteok)｜ The main ingredient of tteok (traditional rice cake) is flour, which is cooked through various methods such as steaming, patterning or pan-frying. Traditional rice cakes have been enjoyed as a dessert or for special occasions since the agricultural era. Layered rice cake, sweet rice cake, half-moon rice cake, sweet rice balls, sweet rice with nuts and jujubes, pan-fried sweet rice cake coated with honey and pan-fried sweet rice cake coated with flower petals are usually served as desserts while white rice cake (cylindrical rice pasta) are served as a main dish.

Rice cake vary widely according to the preparation method, kind of flour and ingredients. The flour can be made from rice, sweet rice, millet, or potatoes. Classified by the kind of the ingredients mixed in, there are mugwort rice cake, acorn cake, potato cake, pumpkin rice cake, and sweet rice cake with beans. In addition, rice cake can be differentiated by their powder coating; there are red bean rice cake, barnyard red bean rice cake and mung bean rice cake. Finally, according to the cooking method, there are sweet rice cake, patterned rice cake, half-moon puffed rice cake and sweet rice balls, including sweet rice balls with mugwort and sweet rice balls with red beans. 19

1 가락국수 garak-guksu Thick Noodles in Clear Broth / Soupe aux nouilles épaisses Noodles in a clear broth, topped with vegetables such as mushrooms and green onions.

2 가래떡 garaetteok Cylindrical Rice Pasta / Bâtonnets de pâte de riz

Cylindrical rice pasta sliced diagonally into ovals. Cooked in a beef broth to make a traditional soup for New Year's Day.

3 가오리찜 gaorijjim Steamed Stingray / Raie assaisonnée à la vapeur Marinated stingray steamed and served with thinly sliced mushrooms, vegetables, and julienned egg garnish.

4 가자미 gajami Sole / Limande

5 가자미구이 gajami-gui Grilled Sole / Grilled Sole

Sole seasoned with salt then grilled, often topped with a spicy soy sauce.

6 가자미식해 gajami-sikhae Spicy Fermented Sole / Limande fermentée aux épices, aux navets et au millet 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.

7 가자미조림 gajami-jorim Braised Sole / Limande mijotée a la sauce de soja Sole seasoned with soy sauce, sugar, green onions, garlic and red chili pepper powder, then slowly simmered over low heat to reduce the liquid.

8 가지 gaji Eggplant / Aubergine

9 가지나물 gaji-namul Eggplant Namul / Aubergines assaisonnées à la coréenne Eggplant steamed then marinated in soy sauce, green onions, garlic, red chili pepper powder, sesame oil and vinegar.

10 가지선 gajiseon Stuffed Eggplant / Aubergines farcies mijotées au bouillon Eggplants cut lengthwise, filled with seasonings, and simmered in broth.

11 가지전 gajijeon Pan-fried Eggplant / Aubergines panées

Eggplant slices coated with flour, dipped in egg, and pan-fried.

12 가지찜 gajijjim Stuffed Eggplant with Beef / Aubergines farcies au bœuf

Eggplant cut lengthwise, filled with seasoned minced beef, and cooked in boiling water.

13 간볶음 gan-bokkeum Sauteed Beef Liver / Foie de bœuf sauté à l'ail et au gingembre Beef or calf liver sauteed with vegetables such as green onions, garlic, ginger and carrots, then seasoned with soy sauce, sugar and pepper.

14 간장 ganjang Soy Sauce / Sauce de soja (condiment de base de la cuisine coréenne)

15 간장게장 ganjang-gejang ⇔ 게장 gejang 41, 양념게장 yangnyeom-gejang 529 Soy Sauce Marinated Crab / Crabe mariné a la sauce de soja, a l'ail et au gingembre

A marinated crab dish. The crab is marinated for three days in soy sauce, then the soy sauce is poured out, boiled, and poured back over the crab. It is left to sit for another three days before serving.

16 간전 ganjeon Pan-fried Beef Liver / Foie de bœuf pané Thinly sliced beef liver seasoned with salt and pepper, then coated in flour, dipped in egg, and panfried.

17 간회 ganhoe Chopped Raw Beef Liver / Emincé de foie de bœuf cru assaisonné Fresh raw beef liver and tripe chopped thinly and seasoned with sesame oil, black pepper, salt and a pinch of ground pine nuts over the top.

18 갈비구이 galbi-gui ⇔ 숯불갈비 sutbul-galbi 490 Marinated and Grilled Beef Short Ribs / Côtes de bœuf marinées et grillées

Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs which are not marinated are called saenggalbi. Galbi-gui is also known as bulgalbi. This is one of the most popular dishes in Korea.

19 갈비찜 galbi-jjim Braised Short Ribs / Côtes de bœuf braisées aux légumes

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.

20 갈비탕 / 갈빗국 galbi-tang / galbi-guk Short Rib Soup / Soupe au plat de côtes

A soup made of beef ribs simmered for a few hours with Korean radish and garlic.

21 갈치구이 galchi-gui Grilled Hairtail / Sabre grillé Hairtail (a long, flat silver fish) cut into 10 centimeter lengths and grilled with salt.

22 갈치조림 galchi-jorim Braised Cutlassfish / Sabre mijoté à la sauce de soja Hairtail (a long, fiat silver fish) cut into l0 centimeter lengths and braised with white radish or other vegetables in soy sauce until reduced.

23 감 gam Persimmon / Kaki

24 감자 gamja Potato / Pomme de terre 25 감자떡 gamjatteok Potato Cake / Gâteau de pommes de terre Small cakes made of potato starch mixed with a little salt and sugar.

26 감자볶음 gamja-bokkeum Sauteed Potato / Pommes de terre sautées Julienned potatoes sauteed in oil and served as a side dish.

27 감자송편 gamja-songpyeon Half-moon Potato Cake / Gâteaux de pommes de terre en demi-lune Cakes made of potato starch with a sweet filling, folded into a half-moon shape and steamed.

28 감자전 gamja-jeon Potato Pancakes / Pommes de terre panées

Thin slices of potato dipped in a flour batter and pan-fried.

29 감자조림 gamja-jorim Soy Sauce Braised Potatoes / Pommes de terre mijotées a la sauce de soja Cubed potatoes braised with fish or dried anchovies, soy sauce and oil. Served as a side dish.

30 감잣국 gamjatguk Potato Soup / Soupe aux pommes de terre Soup made of potato and green onions in a beef broth.

31 갓김치 gat-kimchi Mustard Leaf Kimchi / Kimchi de moutardelle

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.

32 강냉이밥 gangnaengibap Rice with Corn / Riz au maïs Rice cooked with mixed grains, corn, and kidney beans; served as an alternative to white rice.

33 강냉이범벅 gangnaengi-beombeok Corn and Grain Porridge / Bouillie de riz gluant au maïs Porridge made of mashed corn with cooked red beans or other types of beans, thickened with glutinous rice flour.

34 강정 gangjeong Sweet Rice Puffs / Gâteau de riz croustillant au miel

Traditional treats made of sweet rice flour and liquor. They are cut into various shapes, dried in the shade, deep-fried in oil, and coated in honey and other sweet seasonings such as black bean, sesame seed, cinnamon, pine nut, and black sesame. They are usually hollow inside, and slightly sweet.

Deep-fried Sweet Rice Puffs (gangjeong) These traditional cookies are made from a dough of glutinous rice flour, liquor and water. The dough is formed into decorative shapes then dried and deepfried. The fried cookies are then dipped in sweet syrup and rolled in white or black sesame seeds. Another version is to mix beans, pine nuts and sesame seeds together in a heavy syrup then cut them into squares. The most common kinds of cookies are pine nut cookies, sesame seed cookies and bean cookies.

35 갖은양념 gajeun-yangnyeom Basic Seasonings / Condiments de base (sauce de soja, poireau, ail, piment, huile de sésame, graines de sésame) 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.

36 개피떡 gaepitteok Half-moon Puffed Rice Cake / Gâteaux de riz en demi-lune fourrés à la pâte de haricot rouge Rice cake made with white rice flour, filled with red bean and folded into a half-moon shape. Also called baramtteok (wind rice cake) because it is puffed inside.

37 건어포 geoneopo Dried Fish Slices / Poisson salé et séché Whole fish cleaned, salted, and dried in the open air.

38 겉절이 geot-jeori Fresh Kimchi / Salade de chou à la sauce de soja

The leaves of Chinese cabbage or other leafy vegetables dressed in soy sauce and spices and served fresh as a side dish.

39 게 ge ⇔ 꽃게 kkotge 128 Crab / Crabe

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.

40 게살전 gesaljeon Crab Patties / Miettes de crabe panées Patties made of cooked crab meat seasoned with soy sauce, coated with flour and egg, then pan-fried.

41 게장 gejang ⇔ 간장게장 ganjang-gejang 15, 양념게장 yangnyeom-gejang 529 Marinated Crab / Crabe mariné à la sauce de soja 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.

42 겨자채 gyeojachae Assorted Cold Plate with Mustard Sauce / Salade de légumes et de viande à la moutarde

Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce. 43 겨자초장 gyeoja-chojang Mustard and Vinegar Sauce / Sauce à la moutarde et au vinaigre Tangy sauce of mustard, vinegar and sugar. This generally accompanies cold dishes such as raw fish or naengchae, a dish consisting of thinly sliced vegetables and meat or seafood.

44 결명자차 gyeolmyeongjacha Gyeolmyeongja Tea / The des 'yeux brillants' (thé à base de graines d'une plante de la famille 'cassia nomame') 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.

45 경단 gyeongdan Sweet Rice Balls / Boules de riz gluant enrobées de garniture sucrée

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.

Sweet Rice Balls (gyeongdan) Traditional round rice cakes made of glutinous rice, millet and other grains. The grain is ground into a flour, mixed with hot water to form a dough, then rolled into, small balls and cooked in boiling water. The cooked cakes are drained and rolled in powdered coatings, such as millet flour, ground beans, cinnamon, sesame seeds, ground pine nuts, crushed chestnut, herbs, ground red beans, and tricolor powder (mushroom, jujubes, and chestnut mixed together and used as a coating). The milletcoated rice balls are indispensable at party tables celebrating a baby's first 100 days or the first birthday; they symbolize protection against bad luck

계란 gyeran ⇒ 달걀 dalgyal 168

46 계란탕 gyerantang Egg Soup / Bouillon aux œufs Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth.

47 계피차 gyepicha Cinnamon Tea / Théa la cannelle Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually garnished with minced jujubes (Korean dates).

48 고구마 goguma Sweet Potato / Patate douce

49 고구마순나물 gogumasun-namul Cooked Sweet Potato Stems / Tiges de patate douce sautées Side dish made with the stems of the sweet potato. The stems are blanched and seasoned, then lightly fried with oil.

50 고구마전 gogumajeon Pan-fried Sweet Potato / Patates douces panées Slices of sweet potato dipped in flour and egg, then pan-fried.

51 고구마튀김 goguma-twigim Deep-fried Sweet Potato / Beignets de patates douces

Sweet potato cut into thin oval slices or strips and deep-fried.

52 고들빼기김치 godeulppaegi-kimchi Godeulppaegi Kimchi / Kimchi de 'godeulppaegi' 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.

53 고등어(소금)구이 godeungeo-gui / godeungeo-sogeumgui Grilled Mackerel / Maquereau grillé

Mackerel sprinkled with salt and grilled.

54 고등어조림 godeungeo-jorim Braised Mackerel / Maquereau mijoté à la sauce de soja

Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised over low heat until reduced. 55 고명 gomyeong Garnish / Garnitures variées

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. 56 고물 gomul Powder Coating for Rice Cake / Garniture sucrée pour gâteau de riz Rice cakes are cooked then rolled or coated in a powder to add flavor and color and to prevent them

from sticking together. The most popular are ground or whole red beans, beans of other colors, steamed and crushed chestnuts, or pan-fried bean flour. 57 고사리 gosari Fiddlehead(s) / Fougères séchées

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).

58 고사리나물 gosari-namul Fiddlehead Namul / Fougères sautées avec assaisonnement

Side dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned.

59 고추 gochu Chili Pepper(s) / Piment

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.

60 고추볶음 gochu-bokkeum Sauteed Green Chili Peppers / Piments verts sautés

Side dish made of young green chili peppers sliced lengthwise and stir-fried with other green vegetables such as bell pepper and celery.

61 고추장 gochu-jang Red Chili Paste / Pâte de piment 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.

62 고추장아찌 gochu-jangajji Pickled Green Chili Peppers / Piments verts marinés Young green chili peppers are pickled in salt and water for a week, then mixed with a salty, spicy sauce.

63 고추전 gochujeon Pan-fried Stuffed Green Chili Peppers / Piments verts farcis et panés

Green chili peppers cut lengthwise and stuffed with ground beef. The stuffed peppers are then coated in flour, dipped in egg, and pan-fried.

64 고추조림 gochu-jorim Braised Green Chili Peppers / Piments verts mijotés à la sauce de soja Side dish made of young green chili peppers braised in soy sauce with beef, clams, dried squid, or dried anchovies until reduced.

65 고추찜 gochujjim Steamed Green Chili Peppers / Piments verts panés à la vapeur Green chili peppers coated in flour, steamed, and seasoned with soy sauce and spices. 39

66 고춧가루 gochutgaru Red Chili Pepper Powder / Poudre de piment A powder made of ground Korean red chili pepper. This is a major ingredient used to spice many dishes in Korean cuisine.

67 고춧잎나물 gochunnip-namul Chili Pepper Leaf Namul / Feuilles de piment assaisonnées

Side dish made of chili pepper leaves that are blanched and seasoned.

골동반 goldongban ⇒ 비빔밥 bibimbap 412

68 골뱅이무침 golbaengi-muchim Spicy Sea Snails Salad / Bulots assaisonnés aux légumes Cooked freshwater snail tossed with chopped fresh vegetables and a spicy sauce.

69 곰국수 gom-guksu Noodles in Thick Beef Soup / Soupe de bœuf aux nouilles Noodles in a meat broth that has been simmered for a long time. Served in a large bowl.

70 곰탕 / 곰국 gomtang / gomguk Beef Bone Soup / Soupe de bœuf

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).

71 곱창 gopchang Beef Tripe / Tripes de bœuf 72 곱창구이 gopchang-gui Grilled Beef Tripe / Grilled Pork Tripe / Tripes de bœuf grillées Beef tripe seasoned with spices or salt and grilled.

73 곱창전골 gopchang-jeongol Beef Tripe Hot Pot / Marmite de tripes de bœuf aux légumes A spicy, flavorful hot pot of vegetables and seasoned beef tripe cooked in a beef broth.

74 곶감 gotgam Dried Persimmon / Kaki séché

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.

75 과편 gwapyeon Traditional Candied Fruit / Gâteau traditionnel aux fruits confits Candied fruit that has been cooked in boiling water and strained, then left to harden in attractive shapes.

Traditional Candied Fruit (gwapyeon) A jellied dessert made from tart fruits such as small cherries or apricots. The fruit juice is boiled with sugar, then some starch is added to make the juice into jelly. The mixture is poured out and cooled, then later cut into small pieces.

76 광어회 gwangeo-hoe Sliced Raw Flatfish / Flétan cru Fresh halibut (preferably alive just before preparation) that is filleted, sliced thinly, and served raw.

77 구기자차 gugijacha Gugija Tea / Thé au 'gugija' Tea made from the dried fruit of the Chinese matrimony vine. Usually served as a medicinal tea. 42

78 구절판 gujeol-pan Platter of Nine Delicacies / Assiette de neuf délices

One of the most popular appetizers in Korean cuisine, this dish is served in a special platter that is divided into nine sections. The middle section holds small crepes made of flour and water, and in each of the eight surrounding sections is a different finely chopped ingredient, such as vegetables, beef, and abalone, resulting in a colorful and beautiful presentation. Once served, people place small amounts of each type of ingredient onto a crepe, roll it up, then dip it in a mix of soy sauce and vinegar before eating.

79 국 guk Soup / Soupe

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).

80 국밥 gukbap Soup with Rice / Soupe de bœuf au riz 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.

81 국수 guksu Noodle(s) / Nouilles

Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a broth or spicy sauce.

82 국수장국 guksu-jangguk Noodles in Clear Broth / Soupe aux nouilles avec garniture de viande et de légumes Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various toppings.

83 국수전골 guksu-jeongol Noodle Hot Pot / Marmite de légumes, viande et nouilles

Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly cooked.

84 국화주 gukhwaju Chrysanthemum Rice Wine / Liqueur de chrysanthème Rice wine flavored by adding dried chrysanthemum petals to the wine during maturation.

85 굴 gul Oyster / Huître

86 (생)굴밥 gulbap / saenggulbap Oyster Rice / Riz aux huîtres

Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or chicken broth.

87 굴비 gulbi Dried Yellow Croaker / Ombrine séchée

Yellow croaker, salted and dried. 88 굴전 guljeon Pan-fried Oyster / Huîtres panées Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon. 89 굴젓 guljeot Spicy Pickled Oyster / Huîtres saumurées Oysters pickled in salt with red chili pepper powder. 90 굴탕 / 굴국 gultang / gulguk Oyster Soup / Soupe aux huîtres

Soup made with fresh oysters, white radish, dubu (soybean curd / tofu) and green onions. The soup is seasoned with pickled shrimp sauce. 46

91 굴튀김 gul-twigim Deep-fried Oyster / Beignets d'huîtres Fresh oysters dipped in a flour batter and deep-fried.

궁중전골 gungjung-jeongol ⇒ 신선로 sinseollo 500

92 귤 gyul Mandarin Orange / Clémentine

93 김 gim Laver / Algues séchées

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.

94 김구이 gim-gui Toasted Laver / Feuilles d'algues grillées a l'huile de sésame Dried laver sheets lightly coated with sesame oil, sprinkled with salt, then toasted on a hot pan or over a low flame.

95 김무침 gim-muchim Seasoned Laver / Feuilles d'algues séchées assaisonnées

Dried laver toasted, broken into small pieces, then seasoned.

96 김밥 gimbap Gimbap / Rouleaux de riz farcis entourés de feuilles d'algues

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.

97 김부각 gim-bugak Deep-fried / Laver Friture de feuilles d' a algues enrobées de farine de riz gluant Dried laver coated in a batter of glutinous rice starch, dried, and deep-fried.

98 김치 kimchi Kimchi / Kimchi (chou fermenté)

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.

99 김치냉면 kimchi-naengmyeon Chilled Noodle Soup with Kimchi / Soupe froide aux nouilles de sarrasin et au kimchi Buckwheat noodles served in a chilled broth, topped with kimchi.

100 김치누름적 kimchi-nureumjeok Pan-fried Kimchi Brochette / Brochettes de kimchi au bœuf et aux poireaux Brochettes of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour and egg, and pan-fried.

101 김치만두 kimchi-mandu Kimchi Dumplings / Raviolis au kimchi Dumplings made with a filling that includes kimchi. 49

102 김치말이 kimchi-mari Rice or Noodles in Chilled Kimchi Water / Riz ou nouilles au jus de kimchi

Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea. 103 김치밥 kimchibap Rice Cooked with Kimchi / Riz au kimchi Rice cooked with thin slices of kimchi and sometimes meat and soybean sprouts. 104 김치볶음 kimchi-bokkeum Sauteed Kimchi / Kimchi sauté Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kimchi. 105 김치볶음밥 kimchi-bokkeum-bap Kimchi Fried Rice / Riz sauté au kimchi

Rice fried with chopped kimchi. Chopped beef and other ingredients can also be added. 50

106 김치전 kimchi-jeon Kimchi Pancake / Crêpe au kimchi

Fried pancakes made with finely chopped kimchi in a flour and egg batter.

107 김치찌개 kimchi-jjigae Kimchi Stew / Ragoût de kimchi au porc A thick stew made from kimchi simmered with various kinds of meat.

108 김칫국 kimchitguk Kimchi Soup / Soupe au kimchi A soup of chopped kimchi that is not as thick as kimchi stew and usually has fewer ingredients.

109 깍두기 kkakdugi Diced Radish Kimchi / Kimchi pimenté de navets coupés en dés

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.

110 깨 kkae ⇔ 깻잎 kkaennip 116, 들깨 deulkkae 268, 참깨 chamkkae 692 Sesame (Seeds) (1) / Sésame 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.

111 깨(엿)강정 kkae-gangjeong / kkaeyeot-gangjeong Sesame Toffee / Gâteau de sésame au sirop de malt

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.

112 깨국수 / 깻국국수 kkae-guksu / kkaetguk-guksu Noodles in Sesame Soup / Soupe de sésame aux nouilles Noodles in a sesame soup with beef meatballs, minari (Korean parsley), stirfried shiitake mushrooms, and julienned cucumbers

113 깨소금 kkaesogeum Sesame Salt / Graines de sésame grillées, moulues et salées 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.

114 깨죽 kkaejuk Sesame Porridge / Bouillie de riz aux graines de sésame

A porridge made of sesame seeds that are fried and ground, then mixed with rice flour and simmered until thick.

115 깻국 kkaetguk Sesame Soup / Potage de poulet aux graines de sésame grillées Soup of roasted and ground sesame seeds cooked in a chicken broth.

116 깻잎 kkaennip ⇔ 깨 kkae 110 Wild Sesame Leave / Feuilles de sésame

117 깻잎나물 kkaennip-namul Wild Sesame Leaf Namul / Feuilles de sésame assaisonnées A side dish made of wild sesame leaves that are blanched and seasoned.

118 깻잎부각 kkaennip-bugak Deep-fried Wild Sesame Leaves / Friture de feuilles de sésame à la farine de riz gluant Wild sesame leaves coated on one side with a batter of glutinous rice starch and deep-fried. The leaves are sometimes sprinkled with sugar.

119 깻잎장아찌 kkaennip-jangajji Pickled Wild Sesame Leaves / Feuilles de sésame marinées à la sauce de soja

A pickled side dish made of wild sesame leaves marinated in soy sauce. Other versions include sesame leaves pickled in soybean paste or fish sauce.

120 깻잎전 kkaennipjeon Pan-fried Wild Sesame Leaves with Fillings / Feuilles de sésame farcies et panées Wild sesame leaves folded in half with a filling of seasoned minced beef. The stuffed leaves are coated in flour, dipped in egg, and pan-fried.

121 꼬리곰탕 kkori-gomtang Oxtail Soup / Soupe de queue de bœuf A soup made by simmering oxtail in water for three to four hours.

122 꼬막무침 kkomak-muchim Seasoned Ark Shells / Coques à la sauce de soja

Cooked ark shells seasoned with soy sauce and served on the half-shell.

123 꼬치구이 kkochi-gui Meat and Vegetable Brochette / Brochettes de bœuf aux légumes

Brochettes of meat and vegetables, seasoned and grilled.

124 꼴뚜기젓 kkolttugijeot Pickled Small Octopus / Calmar mariné A variety of small octopus that has been cleaned and pickled in salt.

125 꽁치 kkongchi Mackerel Pike / Orphie

126 꽁치구이 kkongchi-gui Grilled Mackerel Pike / Orphie grillée

Mackerel pike (similar to mackerel but smaller and thinner) salted or spread with soybean paste (doenjang) and grilled.

127 꽁치조림 kkongchi-jorim Braised Mackerel Pike / Orphie mijotée à la sauce de soja 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.

128 꽃게 kkotge ⇔ 게 ge 39 Blue Crab / Crabe 129 꽃게찜 kkotgejjim Steamed Blue Crab Meat / Crabe à la vapeur Crab meat mixed with seasonings in a fluffy egg batter, then placed back in the shell, steamed, and garnished.

130 꽃게탕 kkotge-tang Spicy Blue Crab Stew / Soupe au crabe

A soup of blue crab cooked with zucchini, green chili peppers and soybean paste (doenjang).

131 꾸미 kkumi Meat Garnish / Morceaux de viande de bœuf pour soupe Minced cooked meat used to garnish soups and stews.

132 꿩(고기) kkwong / kkwonggogi Pheasant / Faisan

133 꿩(고기)구이 kkwong-gui / kkwonggogi-gui Grilled Pheasant / Faisan grillé

Thinly sliced pheasant thigh meat seasoned with soy sauce, sesame seeds, black pepper, green onions, ginger and garlic, and then grilled.

134 꿩김치 / 생치김치 kkwong-kimchi / saengchi-kimchi Pheasant Kimchi / Kimchi à l'eau, au faisan et aux navets 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.

135 꿩만두 kkwong-mandu Pheasant Dumplings / Raviolis au faisan

A dumpling stuffed with pheasant and vegetables, cooked in a clear broth, and served as a winter delicacy.

136 꿩칼국수 kkwong-kalguksu Home-style Noodles in Pheasant Soup / Soupe au faisan et aux nouilles maison Home-style noodles made of flour, bean powder and egg, cooked in a pheasant broth.

137 나물 namul Seasoned Vegetables / Légumes assaisonnés

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.

138 나박김치 nabak-kimchi Water Kimchi / Kimchi aux morceaux de navet et de chou

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.

139 낙지 nakji Baby Octopus / Poulpe

140 낙지볶음 nakji-bokkeum Stir-fried Octopus / Poulpe sauté et assaisonné Baby octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions.

141 낙지전골 nakji-jeongol Baby Octopus Hot Pot / Marmite de poulpe assaisonné aux légumes

Seasoned baby octopus cooked in a hot pot with green onions, crown daisy, and other vegetables.

142 낙지회 nakjihoe Raw Baby Octopus / Poulpe cru Live or poached baby octopus served with a dipping sauce of red chili pepper paste with vinegar and sugar.

143 내장탕 naejangtang Beef Tripe and Intestine Soup / Soupe aux tripes de bœuf Soup of beef, tripe and intestines cooked over a long period.

144 냉국 naengguk Chilled Soup / Soupe froide

Chilled soups made with eggplant, cucumber, or seaweed. Served in the summer with rice.

145 냉국수 naengguksu Chilled Noodle Soup / Nouilles dans le jus de kimchi aux feuilles de radis 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.

146 냉면 naengmyeon Chilled Buckwheat Noodle Soup / Nouilles de sarrasin au bouillon froid

Buckwheat noodles served in a chilled beef broth with slices of beef, radish kimchi, sliced Korean pear, a boiled egg, and seasoned cucumber on top. Vinegar and mustard are added to according to individual taste. This is a favorite summer dish.

147 냉이 naengi Naengi / Capselle

Shepherd's purse, a white-flowered plant in the cabbage family, which grows in fields and is picked and eaten in spring.

148 냉이나물(무침) naengi-namul / naengi-namul-muchim Naengi Namul / Capselles à la sauce de soja A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy sauce.

149 냉잇국 naengitguk Naengi Soup / Soupe aux capselles

A soup of naengi (shepherd's purse) in a soybean paste (doenjang) broth, usually with clams.

150 너비아니 neobiani Marinated Grilled Beef Slices / Grillade d'émincé de bœuf mariné

Thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled.

151 노각생채 nogak-saengchae Seasoned Overripe Cucumbers / Concombre mûr saumuré et épicé Overripe cucumbers that have turned yellowish are peeled and soaked in salt water. The salted cucumbers are squeezed to eliminate excess water, then chopped and spiced with red chili pepper paste, vinegar, green onions, garlic, black pepper, and sugar.

152 녹두 nokdu Mung Bean / Lentilles vertes

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.

153 녹두묵 nokdumuk Mung Bean Jelly / Gelée de lentilles vertes A firm jelly made with mung bean starch. Also called cheongpomuk.

154 녹두빈대떡 nokdu-bindaetteok Mung Bean Pancake / Galettes de lentilles vertes et de riz aux légumes

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.

155 녹두죽 nokdujuk Mung Bean Porridge / Bouillie de riz aux lentilles vertes

A porridge of mung beans and rice, similar to Chinese congee.

156 녹차 nokcha Green Tea / Thé vert coréen

A tea made from tea leaves picked when tender and green, then dried carefully to preserve the green color.

157 녹차밥 nokchabap Green Tea Rice / Riz au thé vert Rice cooked in green tea instead of plain water.

158 농어 nongeo Sea Bass / Bar Sea bass is finely sliced and eaten raw, grilled, braised, or cooked in soups.

159 누룽지 nurungji Scorched Rice / Gratin de riz ('nurungji')

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.

160 누름적 nureumjeok Pan-fried Green Onion and Fiddlehead / Ciboulette et pousses de fougère panée Thin green onions and fiddleheads cut into similar lengths, then mixed in a flour and egg batter and pan-fried.

161 다슬깃국 daseulgitguk Small Freshwater Snail Soup / Soupe aux petits clams A soup made of soybean paste (doenjang) broth, red chili pepper paste, vegetables, and small freshwater snails. Also called olgaengitguk.

162 다시마 dasima Kelp / Laminaires

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.

163 다시마쌈 dasimassam / naldasimassam Kelp Wraps / Riz enveloppé dans une feuille de laminaire

Slices of fresh kelp used as a wrap for rice and other foods, dipped in pickled anchovy sauce before eating.

164 다시마조림 dasima-jorim Simmered Kelp / Laminaires séchées mijotées à la sauce de soja Kelp and strips of dried pollack mixed in soy sauce and simmered.

165 다시마튀각 dasima-twigak Deep-fried Dried Kelp / Friture de laminaires séchées Deep-fried pieces of dried kelp.

166 다식 dasik Tea Confectionery / Gaufres aux céréales

Traditional pressed sweets made with rice, bean, or pine pollen flour mixed with honey or sweet syrup and set in a patterned wood mold (dasik-pan) to give each treat a decorative design.

Traditional Pressed Sweets (dasik) Traditional pressed sweets are made of ingredients such as chestnuts, pine pollen, beans, sesame seeds and white rice are fried, then coated with a decorative powder and dipped in honey. The mixture is pressed into a patterned wood mold to give the treats attractive shapes and designs. Popular dasik include chestnut sweets, and pine pollen sweets.

단술 dansul ⇔ 식혜 sikhye 499

167 단자 danja Coated Sweet Rice Cake / Petits gâteaux de riz gluant enrobés

Rice ball cakes made from a mixture of glutinous rice flour, ground dried mushrooms, minced dried jujubes (Korean dates), and chopped gingko nuts. The cakes are coated with minced dried mushrooms, jujubes, or chestnuts.

168 달걀 dalgyal Egg(s) / Œuf

169 달걀부침 dalgyal-buchim Pan-fried Eggs / Galettes aux œufs Beaten eggs mixed with finely chopped carrots, green onions, and other ingredients and pan-fried. This is a Korean style omelet.

170 달걀장조림 dalgyal-jangjorim Braised Hard-boiled Eggs / Œufs durs mijotés dans la sauce de soja

Hard-boiled eggs, either whole or cut into three or four pieces, simmered in soy sauce.

171 달걀찜 dalgyaljjim Steamed Eggs / Œufs battus à la vapeur

A side dish made of beaten eggs with a little water, steamed in a bowl. Pickled shrimp sauce, chopped green onion, and other ingredients may be added.

172 달래 dallae Wild Scallion / Ail sauvage

A long, thin spring herb with a flavor similar to green onions. lt is eaten mixed with various spices as a side dish, in soybean paste (doenjang) stew, or as a seasoning for sauces.

173 달래무침 dallae-muchim Wild Scallion Salad / Ail sauvage à la sauce de soja et au vinaigre A salad of wild scallions and thinly sliced radishes dressed with soy sauce, vinegar and other spices.

174 닭갈비구이 dak-galbi-gui Spicy Grilled Chicken / Morceaux de poulet grillés à la sauce piquante Boneless chicken pieces mixed in a spicy chili sauce or soy sauce and grilled.

175 닭강정 dak-gangjeong Glazed Fried Chicken / Morceaux de poulet frits et caramélisés

Deep-fried chicken pieces coated in a sweet, spicy glaze. 72

176 닭고기 dakgogi Chicken / Poulet 177 닭곰탕 dak-gomtang Chicken Soup / Soupe épicée au poulet A soup of chicken simmered for a long period, then seasoned with salt, black pepper, garlic and green onions.

178 닭(고기)구이 dak-gui / dakgogi-gui Grilled Chicken / Poulet grillé aux épices Chicken meat marinated in a spicy chili sauce or soy sauce and grilled.

179 닭똥집(볶음) dakttongjip / dakttongjip-bokkeum Chicken Gizzards / Intestin de poulet (sauté)

Chicken gizzards that are cleaned and sliced, then lightly pan-fried in oil. Served with a dipping sauce of salt, pepper, and sesame oil.

180 닭백숙 dak-baeksuk Whole Chicken Soup / Coquelet farci au riz gluant, ginseng et ail cuit dans un bouillon

A whole young chicken stuffed with rice, jujubes (Korean dates), ginseng, and garlic and simmered in broth until cooked. 181 닭볶음 dak-bokkeum Stir-fried Chicken / Poulet sauté au piment vert A stir-fry dish of chicken with chopped green chili peppers, green onions, and seasonings. 182 닭조림 dak-jorim Braised Chicken / Morceaux de poulet mijotés à la sauce de soja Chicken pieces simmered with vegetables such as potatoes, onions and whole chili peppers, and then braised in a seasoned soy sauce. 183 닭죽 dakjuk Chicken and Rice Porridge / Bouillie de riz au blanc de poulet

A porridge made of chicken and rice. Once fully cooked, the meat is taken off the bones and put back in the broth. Rice is added and simmered until thick. 74

184 닭찜 dakjjim Seasoned and Simmered Chicken / Poulet braisé à la sauce de soja et aux légumes Pieces of chicken marinated in soy sauce and simmered over low heat with chestnuts, mushrooms, onions, carrots and kelp. Also called jjimdak. 185 닭칼국수 dak-kalguksu Home-style Noodle Soup with Chicken / Soupe de poulet aux nouilles maison Home-style noodles in chicken broth garnished with seasoned, chopped chicken meat. 186 닭튀김 dak-twigim Deep-fried Chicken / Beignets de poulet Chicken pieces coated with flour or dipped in a flour batter and deep-fried. 담북장찌개 dambukjang-jjigae ⇒ 청국장찌개 cheonggukjang-jjigae 702

담채죽 damchaejuk ⇒ 홍합죽 honghapjuk 796

187 당귀차 danggwicha Angelica Tea / Thé à l'angélique A tea made from the root of the angelica plant. 188 대게찜 daegejjim Steamed King Crab / Tourteau à la vapeur Whole king crab cooked in a steamer. 189 대구 daegu Cod / Cabillaud 190 대구섞박지 daegu-seokbakji Kimchi with Cod / Kimchi au cabillaud émincé Sliced cod fillet in a Chinese cabbage and white radish kimchi. 75

191 대구탕 daegu-tang Codfish Soup / Ragoût pimenté de cabillaud A thick, spicy soup made of cod, beef, and vegetables such as white radish, thin green onions, and minari (Korean parsley) in a broth with some red chili pepper paste and soybean paste (doenjang). Clear cod soup which is cooked without red chili pepper powder is called jiri.

192 대나무(통)밥 daenamubap / daenamutongbap Rice Steamed in Bamboo / Riz cuit dans une canne de bambou

Rice steamed in a hollow length of bamboo. The rice grains are soaked in water in advance.

193 대추 daechu Jujube(s) / Jujubes

Jujubes are also known as Korean dates. They can be eaten fresh and green off the tree but more often are dried and used in desserts as a garnish, or steeped in traditional herb teas to counter the bitter taste of the medicine.

194 대추단자 daechu-danja Jujube Sweet Rice Balls / Perles de riz gluant aux jujubes et pignons en poudre

Small rice ball cakes made of glutinous rice flour and minced jujube (Korean dates), and coated with ground pine nuts. 195 대추생강차 daechu-saenggangcha Jujube and Ginger Tea / Thé aux jujubes et au gingembre A tea made of simmering ginger and jujubes (Korean dates) and then adding honey. This tea is taken as a cold remedy. 196 대추죽 daechujuk Jujube and Rice Porridge / Bouillie de riz aux jujubes A porridge made of rice and jujubes (Korean dates). The jujubes are cooked in water for a long time and then mashed. Rice is added to the water with the mashed jujube and simmered until thick. 197 대추차 daechucha Jujube Tea / Thé aux jujubes

A traditional tea made of jujubes (Korean dates), sweetened with honey and garnished with pine nuts. 77

198 대추초 daechucho ⇔ 칠보편포 chilbo-pyeonpo 711, 편포 pyeonpo 756 Chestnut-filled Jujube / Jujubes au sirop fourrées de marrons Jujubes (Korean dates) stuffed with chestnuts, simmered sugar or honey water until glazed, and sprinkled with cinnamon and ground pine nuts.

199 대하 daeha ⇔ 새우 saeu 431 King Prawns / Gambas 200 대하구이 daeha-gui Grilled King Prawns / Gambas grillées King prawns grilled with salt.

201 대하전 daeha-jeon Pan-fried King Prawn / Gambas panées Peeled king prawns coated in flour, dipped in egg, and pan-fried.

202 대하찜 daeha-jjim Steamed Stuffed King Prawns / Gambas braisées farcies au bœuf et aux légumes

King prawns stuffed with seasoned minced beef, steamed, and topped with mushrooms, julienned egg garnish, and red chili pepper threads.

203 대합 daehap ⇔ 조개 jogae 655 Clam(l) / Clam 204 대합구이 daehap-gui Grilled Clams / Clams grillés parfois farcis 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.

205 대합국 / 대합별탕 daehapguk / daehap-byeltang Clam Soup(1) / Soupe aux clams

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.

206 대합전골 daehap-jeongol Clam Hot Pot / Ragoût de clams aux légumes et à la viande A hot pot of clams, beef, and vegetables in broth.

207 대합죽 daehapjuk Clam and Rice Porridge / Bouillie de riz aux clams A porridge made of rice and clams.

208 대합찜 daehapjjim Steamed Stuffed Clams / Clams farcis à la vapeur Clam shells stuffed with chopped clams, minced beef, shiitake mushrooms, and egg, and then steamed.

209 더덕 deodeok Deodeok / 'Deodeok' (racine) 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.

210 더덕구이 deodeok-gui Grilled Deodeok / Racines de 'deodeok' grillées

Deodeok root marinated in soy sauce and red chili pepper paste and then grilled.

211 더덕김치 deodeok-kimchi Deodeok Kimchi / Kimchi aux racines de 'deodeok'

A kimchi made of deodeok root, white radish and Chinese cabbage.

212 더덕무침 deodeok-muchim Spicy Deodeok / Racines de 'deodeok' à la pâte de piment Deodeok root shredded into small pieces by hand and seasoned with a red chili pepper paste sauce.

213 더덕생채 deodeok-saengchae Deodeok Salad / Salade pimentée aux racines de 'deodeok' Deodeok root mixed with red chili pepper powder and other seasonings.

214 더덕장아찌 deodeok-jangajji Deodeok Pickles / Racines de 'deodeok' à la pâte de piment

A side dish of deodeok roots pickled in red chili pepper paste.

215 도가니탕 dogani-tang Ox Knee Soup / Soupe au jarret de bœuf

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.

216 도라지 doraji Bellflower Roots / Racines de campanule

The roots of the Bellflower are either grilled or seasoned and served raw.

217 도라지나물 doraji-namul Bellflower Root Namul / Racines de campanules cuites à l'ail A side dish of bellflower roots cooked in water, drained, then sauteed with chopped green onions, garlic, and sesame salt.

218 도라지생채 doraji-saengchae Bellflower Root Salad / Salade pimentée aux racines de campanules Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vinegar, salt, and sugar.

219 도라지정과 doraji-jeonggwa Candied Bellflower Roots / Racines de campanules glacées

Whole bellflower roots (doraji) peeled and simmered in a mixture of water, honey, and sugar until candied.

220 도미 domi Sea Bream / Dorade 221 도미구이 domi-gui Grilled Sea Bream / Dorade grillée Sea bream seasoned with salt then grilled slowly over a low flame and basted frequently with sesame oil.

222 도미조림 domi-jorim Braised Sea Bream / Dorade mijotée à la sauce de soja Sea bream seasoned in a spicy soy sauce and braised.

223 도미죽 domijuk Sea Bream and Rice Porridge / Bouillie de riz à la dorade A rice porridge with sea bream. The fish is cooked first and then deboned. The rice and fish meat is put into the fish broth and simmered until thick.

224 도미찜 domijjim Stuffed and Steamed Sea Bream / Dorade farcie aux légumes à la vapeur

Whole sea bream stuffed with clams, dubu (soybean curd / tofu), and vegetables and then steamed. The steamed fish is garnished with colorful vegetables and sliced chestnuts.

225 도미회 domihoe Raw Sea Bream / Dorade crue Fresh sea bream thinly sliced and served raw.

226 도토리 dotori Acorn / Gland

227 도토리냉면 dotori-naengmyeon Chilled Acorn Noodle Soup / Nouilles de farine de gland froides Noodles made of acorn starch served in a chilled broth and garnished with seasoned vegetables. 228 도토리떡 dotoritteok Acorn Cake / Gâteaux de farine de gland A steamed cake made of acorn starch, millet flour, and a coating of ground beans and red beans. 229 도토리묵 dotori-muk Acorn Jelly Salad / Gelée de farine de glands

A firm jelly made of acorn starch, often served with a seasoned soy sauce. 230 돌나물 dollamul Dollnamul / Orpin

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. 85

231 돌솥밥 dolsotbap Stone Pot Rice / Cassolette de riz aux marrons, champignons et jujubes Rice cooked in a stone pot with chestnuts, mushrooms, and jujubes (Korean dates).

232 돌솥비빔밥 dolsot-bibimbap Hot Stone Pot Bibimbap / Cassolette de riz aux légumes et à la viande hachée

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.

233 동동주 dongdongju ⇔ 막걸리 makgeolli 289 Thick Rice Beer / Alcool de riz ('dongdongju') 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.

234 동치미 dongchimi Radish Water Kimchi / Kimchi de navet à l'eau

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.

235 동치미냉면 dongchimi-naengmyeon Buckwheat Noodles in Radish Kimchi Water / Nouilles froides au jus de kimchi de navet

Buckwheat noodles served in chilled dongchimi water (a non-spicy kimchi made with white radish and lots of water) topped with sliced kimchi, a boiled egg and some meat.

236 동태 dongtae ⇔ 명태 myeongtae 315, 북어 bugeo 397, 황태구이 hwangtae-gui 801 Frozen Pollack / Merlan Frozen pollack does not have a strong smell and is therefore used in a lot of dishes.

237 동태매운탕 dongtae-maeuntang Spicy Frozen Pollack Stew / Soupe pimentée de merlan A spicy stew of pollack with white radish, dubu (soybean curd / tofu), chili peppers, and other spices.

238 동태섞박지 dongtae-seokbakji Kimchi with Frozen Pollack / Kimchi au merlan séché A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made with dried pollack soaked in water.

239 동태찌개 dongtae-jjigae Pollack Stew / Ragoût pimenté de merlan

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.

240 돼지갈비강정 dwaeji-galbi-gangjeong Glazed Spareribs / Travers de porc caramélisés

Pork ribs first coated in a flour batter and deep-fried, then glazed in a sweet and spicy soy sauce mixture.

241 돼지갈비구이 dwaeji-galbi-gui Grilled Spareribs / Travers de porc grillés

Pork spareribs marinated in a soy sauce or red chili pepper paste mixture and grilled.

242 돼지갈비찜 dwaeji-galbi-jjim Braised Spareribs / Travers de porc braisés aux légumes Pork spareribs seasoned and braised in a little broth with chili peppers, chestnuts, carrots and jujubes (Korean dates).

243 돼지고기 dwaeji-gogi ⇔ 삼겹살구이 samgyeopsal-gui 424, 제육 jeyuk 654 Pork / Porc 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.

244 돼지고기구이 dwaeji-gogi-gui Marinated Grilled Pork / Barbecue de porc Thin slices of pork marinated in soy sauce and red chili pepper paste and grilled. Also called dwaejibulgogi.

245 돼지고기김치볶음 dwaeji-gogi-kimchi-bokkeum Pork and Kimchi Stir-fry / Porc sauté au kimchi Chopped pork stir-fried with thinly sliced kimchi.

246 돼지고기볶음 dwaeji-gogi-bokkeum Stir-fried Pork / Porc sauté aux légumes

A spicy stir-fry of pork with chopped vegetables. Also called jeyuk-bokkeum.

247 돼지고기편육 dwaeji-gogi-pyeonyuk Pressed Pork / Tranches de porc bouilli et pressé 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.

248 돼지머리편육 dwaeji-meori-pyeonyuk Pressed Pork Head / Tranches de tête de porc bouillie 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.

돼지불고기 dwaeji-bulgogi ⇒ 돼지고기구이 dwaejigogi-gui 244

249 되비지찌개 doebiji-jjigae Pureed Soybean Stew / Ragoût de porc et purée de graines de soja A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side.

250 된장 doenjang Soybean Paste / Pâte de soja fermentée(condiment de base de la cuisine coréenne)

A fermented soybean paste that is the base for many common Korean dishes.

251 된장국 doenjang-guk Soybean Paste Soup / Soupe à la pâte de soja fermentée

A soup made of soybean paste (doenjang) and vegetables.

252 된장찌개 doenjang-jjigae Soybean Paste Stew / Ragoût à la pâte de soja fermentée

A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.

두견주 dugyeonju ⇒ 진달래술 jindallaesul 682

두견화전 dugyeonhwajeon ⇒ 진달래화전 jindallaehwajeon 683

253 두루치기 duruchigi Spicy Sliced Beef Stew / Sauté de bœuf, foie et tripes en julienne 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.

254 두릅 dureup Dureup / 'Dureup'

Shoots or young leaves of the fatsia (Japanese angelica) tree.

255 두릅나물 dureup-namul Dureup Namul / Dureup' blanchi et assaisonné (légumes) Blanched dureup shoots mixed with green onions, crushed garlic, soysauce, red chili pepper paste, vinegar and sesame oil.

256 두릅(산)적 dureupjeok / dureup-sanjeok Dureup and Beef Brochette / Brochettes de 'dureup' au bœuf Blanched dureup shoots and beef slices mixed in a seasoned soy sauce and put on skewers. The brochettes are coated in flour, dipped in egg, and pan-fried.

257 두릅전 dureupjeon Pan-fried Dureup / 'Dureup' panés

Blanched dureup shoots coated in flour, dipped in egg, and pan-fried.

258 두릅회 dureuphoe Parboiled Dureup / 'Dureup' blanchis servis avec une sauce au piment Dureup shoots coated in potato starch and parboiled. Before serving, the cooked shoots are dipped in vinegared red chili pepper paste.

259 두부 dubu Soybean Curd / Tofu / Pâté de soja (tofu)

260 두부부침 / 두부전 dubu-buchim / dubujeon Pan-fried Tofu / Tofu poêlé Dubu (soybean curd / tofu) sliced into flat pieces and pan-fried. 94

261 두부선 dubuseon Fancy Steamed Tofu / Tofu à la vapeur à la viande et aux champignons

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.

262 두부전골 dubu-jeongol Tofu Hot Pot / Marmite de tofu farci aux légumes

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.

263 두부젓국찌개 dubujeotguk-jjigae Tofu Stew with Pickled Shrimp / Ragoût de tofu aux crevettes saumurées 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).

264 두부조림 dubu-jorim Braised Tofu / Tofu mijoté à la sauce de soja

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.

두부지짐 dubu-jijim ⇒ 두부부침 dubu-buchim 260

265 두부찌개 dubu-jjigae Tofu Stew / Ragoût au tofu A stew with dubu (soybean curd / tofu) as the main ingredient.

266 두텁떡 duteoptteok Sweet Rice Cake with Fillings / Gâteaux de riz gluant aux haricots rouges à la vapeur

Sticky rice cake filled with citron and pine nuts and then flattened into layers. Each layer is generously topped with a red bean mixture and steamed.

267 들기름 deulgireum Wild Sesame Oil / Huile de sésame sauvage Oil extracted from wild sesame seeds.

268 들깨 deulkkae ⇔ 깨 kkae 110 Wild Sesame / Sésame sauvage 269 들깨엿강정 deulkkaeyeot-gangjeong Wild Sesame Toffee / Gâteau de sésame sauvage au sirop de malt Malt candy made with roasted wild sesame seeds.

270 들깨죽 deulkkaejuk Wild Sesame and Rice Porridge / Bouillie de riz au sésame sauvage

A rice porridge with ground wild sesame seeds.

271 등심구이 deungsim-gui Grilled Sirloin / Faux-filet grillé A medium-thick sirloin steak that is usually grilled at the table.

272 따로국밥 ttarogukbap Beef Soup and Rice / Soupe de bœuf accompagnée de riz

A popular dish in Korean restaurants consisting of beef and clotted blood soup served with rice. Ttarogukbap 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.

273 딸기 ttalgi Strawberry / Fraise 274 땅콩 ttangkong Peanut / Cacahouète 275 떡 tteok Rice Cake / Gâteau de riz

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. 98

276 떡갈비 tteok-galbi Grilled Short Rib Patties / Côtes de bœuf hachées et grillées

Square patties made of ground beef rib meat mixed with a seasoning of soy sauce, sugar, green onions, garlic, sesame seeds, and sesame oil, and then grilled.

277 떡국 tteokguk Sliced Rice Cake Soup / Soupe aux rondelles de pâte de riz

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.

278 떡꼬치구이 tteok-kkochi-gui ⇔ 떡산적 tteok-sanjeok 281 Brochette of Rice Pasta with Vegetables / Bâtonnets de pâte de riz en brochette A grilled brochette of rice pasta and vegetables.

279 떡만둣국 tteok-mandu-guk Sliced Rice Cake and Dumpling Soup / Soupe aux rondelles de pâte de riz et raviolis

A soup of sliced ovals of rice pasta in a clear beef broth with dumplings.

280 떡볶이 tteok-bokki Stir-fried Rice Cake / Bâtonnets de pâte de riz au bœuf et aux légumes sautés à la sauce piquante

A stir-fry dish made with rice pasta, seasoned beef and assorted vegetables. Recently, a spicy version with red chili pepper paste has become very popular.

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281 떡산적 tteok-sanjeok ⇔ 떡꼬치구이 tteok-kkochi-gui 278

Beef and Rice Cake Brochette / Brochettes de bœuf et de bâtonnets de pâte de riz Brochette of beef and rice cake seasoned and then grilled.

282 라면 ramyeon Ramyeon (Instant Noodles) / Nouilles instantanées ('ramyeon')

Very popular instant noodle soup that can be cooked in just four or five minutes.

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283 마늘 maneul Garlic / Ail

One of the most important ingredients in Korean cuisine.

284 마늘장아찌 maneul-jangajji Pickled Garlic / Ail mariné à la sauce de soja, au vinaigre et au sucre

Whole garlic bulbs soaked in salt water for about ten days, then pickled in a mixture of soy sauce, sugar, and vinegar until the flavor has been completely absorbed by the garlic. This pickled garlic can be preserved for a long period and is served as a side dish.

285 마늘종 maneuljong Garlic Stems / Tiges d'ail The young, green stem of the garlic plant is steamed or braised and served as a side dish or pickled and enjoyed over longer periods.

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286 마늘종볶음 maneuljong-bokkeum Sauteed Garlic Stems / Tiges d'ail sautées et assaisonnées Side dish of garlic stems that are cut and sauteed with various seasonings.

287 마늘종장아찌 maneuljong-jangajji Pickled Garlic Stems / Tiges d'ail marinées à la pâte de piment ou à la sauce de soja au vinaigre

Garlic stems pickled in red chili pepper paste or soy sauce and vinegar.

288 마른안주 mareun-anju Dry Snacks / Amuse-bouche (assortiment de poisson et viande séchés) Dry snacks, such as dried fish, dried beef or other meats, and dried peas and beans. Served with traditional liquors and other alcohol.

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289 막걸리 makgeolli ⇔ 동동주 dongdongju 233 Makgeolli (Thick Rice Beer) / Alcool de riz ('makgeolli')

A thick, milky rice beer made by adding yeast and water to steamed white rice, glutinous rice, barley and wheat flour and leaving it to ferment at a set temperature. lt is also called farmers' beer because it was traditionally drunk by farmers in the fields as a refreshment. When the grains and sediment are removed, the result is a clear rice liquor called cheongju. The thick, creamy version with grains of cooked rice floating in it is called dongdongju. This beer is the oldest form of alcohol in Korea and has an alcohol content of 6-7%.

290 막국수 mak-guksu Buckwheat Noodles / Nouilles de sarrasin froides aux légumes Buckwheat noodles in either a chilled clear broth or mixed with chopped vegetables and a spicy.

291 막김치 mak-kimchi Mixed Kimchi / Kimchi de chou et de navet A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce.

292 막장 makjang Soybean Paste Mixed with Barley / Pâte de soja fermentée à l'orge A sauce made of cooked barley, glutinous rice porridge, fermented soybeans, and salt.

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293 만두 mandu Dumplings / Raviolis

Dumplings consisting of thin, flat pieces of dough filled with vegetables, meat, and spices. These dumplings are either cooked in boiling water, steamed, or fried in oil.

294 만두전골 mandu-jeongol Dumpling Hot Pot / Marmite de raviolis aux légumes

A hot pot of dumplings, meat, and vegetables in a meat broth.

295 만둣국 mandu-guk Dumpling Soup / Soupe aux raviolis A soup of dumplings in a clear meat broth topped with slices of beef and julienned egg garnish.

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296 맑은장국 malgeun-jangguk ⇔ 쇠고기맑은장국 soegogi-malgeunjangguk 465 Clear Beef Soup (1) / Consommé de bœuf aux navets A clear broth made of beef and Korean radish. This is the soup base for many noodle dishes but can also refer to a simple soup of beef and radish.

297 매실 maesil Japanese Plums / Prunelle

Japanese plums are smaller and harder than regular plums. These green plums are very fragrant and are often used to make a sweet wine but can also be pickled in salt and sugar. Recently, they have been added to soybean paste (doenjang) and red chili pepper paste.

298 매실주 maesilju Japanese Plum Liquor / Liqueur de prunelles A liquor made by adding Japanese plums and sugar to soju.

299 매운탕 maeun-tang Spicy Fish Stew / Soupe pimentée de poisson A thick spicy stew of fish or clams with vegetables and red chili pepper powder and / or red chili pepper paste.

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300 매작과 maejakgwa Fried Ribbon Cookies / Gâteaux torsadés frits au miel et couverts de pignons en poudre

Cookies made of flour dough cut into ribbons, deep-fried, dipped in syrup, then coated with ground pine nuts. 301 머위나물 meowi-namul Butterbur Stem Namul / Tussilages sautés et assaisonnés

Blanched stems of the butterbur (sweet colt's foot) sauteed and seasoned. 302 먹장어구이 / 곰장어구이 meokjangeo-gui / gomjangeo-gui Grilled Eel / Anguille de mer grillée Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste. 303 먹장어회 / 곰장어회 meokjangeohoe / gomjangeohoe Raw Eel / Anguille de mer crue 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. 107

304 멍게 meongge Sea Squirt / Oursin

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.

305 메기매운탕 megi-maeuntang Spicy Catfish Stew / Soupe pimentée de poisson-chat et légumes A thick, spicy stew of freshwater catfish and vegetables.

306 메밀 memil Buckwheat / Sarrasin Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly.

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307 메밀국수 memil-guksu Buckwheat Noodles / Nouilles de sarrasin froides

Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed.

308 메밀묵(무침) memilmuk / memilmuk-muchim Buckwheat Jelly / Gelée de sarrasin (assaisonnée)

A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi.

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309 메주 meju Fermented Soybean Bricks / Graines de soja fermentées

Fermented soybeans that are dried into bricks. This is the main ingredient for soy sauce and soybean paste (doenjang).

310 멸치 myeolchi Dried Anchovies / Anchois séchés

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.

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311 멸치볶음 myeolchi-bokkeum Sauteed Dried Anchovies / Anchois séchés sautés à la sauce de soja sucrée A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup. 312 명란 myeongnan Pollack Roe / Œufs de merlan 313 명란젓 myeongnanjeot Pickled Pollack Roe / Œufs de merlan saumurés Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice. 명란찌개 myeongnan-jjigae ⇒ 알탕 altang 521

314 명란찜 myeongnanjjim Steamed Spicy Pollack Roe / Œufs de merlan assaisonnés à la vapeur Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground sesame seeds. 315 명태 myeongtae ⇒ 동태 dongtae 236, 북어 bugeo 397, 황태구이 hwangtae-gui 801 Pollack / Merlan

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. 111

316 모과 mogwa Chinese Quince / Coing

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.

317 모과차 mogwacha Chinese Quince Tea / Thé au coing

A sweet tea made of thin slices of Chinese quince that have been preserved in honey.

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318 모둠전 modum-jeon Assorted Pan-fried Delicacies / Assortiment de poisson et légumes panés

A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried.

319 모둠회 modum-hoe Assorted Sliced Raw Fish / Assiette de poisson cru 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.

320 무 mu White Radish / Navet An important ingredient in kimchi, white radish is also braised and used in soups.

321 무나물 mu-namul White Radish Namul / Julienne de navets blanchie et assaisonnée Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit.

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322 무말랭이무침 mumallaengi-muchim Seasoned Dried Radish / Julienne de navets séchés et assaisonnés

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. 323 무말랭이장아찌 mumallaengi-jangajji Dried Radish Pickles / Julienne de navets séchés et marinés à la sauce de soja 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. 324 무생채 mu-saengchae Julienne Korean Radish Salad / Julienne de navets à la sauce vinaigrée et pimentée A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called muchae-muchim. 325 무지개떡 mujigaetteok Rainbow Rice Cake / Gâteau de riz aux couleurs de l'arc-en-ciel

Rice cake with different colored layers made of rice flour, salt, sugar, and coloring. 114

무채무침 muchae-muchim ⇒ 무생채 mu-saengchae 324

326 무청김치 mucheong-kimchi Radish Stem Kimchi / Kimchi de feuilles de radis

A kimchi made of the green part of radish stems and leaves.

327 묵 muk Jelly / Flan de fécules diverses

A firm jelly made of acorn, mung bean, or buckwheat starch boiled in water and cooled until it sets.

328 문배주 munbaeju Munbaeju / 'Munbaeju' (alcool traditionnel à base de millet et de sorgho) 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%.

329 문어 muneo Octopus / Poulpe 115

330 문어숙회 muneo-sukhoe Parboiled Octopus / Poulpes pochés servis avec de la sauce au piment et au vinaigre Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste.

331 물김치 mul-kimchi Water Kimchi / Kimchi à l'eau

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).

332 물냉면 mul-naengmyeon Cold Buckwheat Noodles / Nouilles dans un bouillon froid

A soup with buckwheat noodles and various toppings served in a chilled broth. The version with a spicy sauce instead of the soup is called bibimnaengmyeon.

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333 물만두 mul-mandu Boiled Dumplings / Raviolis cuits à l'eau Dumplings cooked in water or broth and served with soup.

334 물엿 mullyeot Maltose Syrup / Sirop d'orgeat A syrup made of malt and rice or other cereals. This thick, sweet syrup is used in many dishes.

335 뭇국 / 무맑은탕 mutguk / mu-malgeuntang Radish and Beef Soup / Soupe de bœuf aux navets A soup made of white radish and seasoned beef.

336 미나리 minari Minari / 'Minari' (sorte de cresson)

A leafy green resembling parsley and a member of the dropwort family.

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337 미나리강회 minari-ganghoe Minari Bundles with Meat / 'Minari', bœuf et piment rouge préparés en petites bottes à tremper dans la sauce de piment au vinaigre

Blanched minari (Korean parsley) wrapped around cooked meat, julienned egg garnish, and red chili pepper and served with a dipping sauce of vinegared red chili pepper paste.

338 미나리무침 minari-muchim Blanched and Seasoned Minari / 'Minari' blanchi et assaisonné Blanched minari (Korean parsley) mixed with a spicy sauce.

339 미더덕찜 mideodeokjjim Cooked Mideodeok / Ragoût de jujubes de mer aux germes de soja et au 'minari' 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.

340 미삼무침 misam-muchim Seasoned Young Ginseng / Petites racines de ginseng assaisonnées Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste.

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341 미숫가루 misutgaru Grain Powder Drink Mix / Farine de riz gluant grillé

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.

342 미역 miyeok Seaweed / Algue

119

343 미역국 miyeok-guk Seaweed Soup / Soupe aux algues ('miyeok')

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.

344 미역냉국 miyeok-naengguk Chilled Seaweed Soup / Soupe froide aux algues A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned cucumbers are added to the chilled soup.

345 미역무침 miyeok-muchim Spicy Seaweed / Algues blanchies à la sauce de piment et au vinaigre Blanched fresh seaweed seasoned with soy sauce and vinegar or vinegared red chili pepper paste.

346 미역쌈 miyeokssam Seaweed Wraps / Riz enveloppé dans des algues blanchies Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods.

347 (생)미역초회 miyeok-chohoe / saengmiyeok-chohoe Seaweed and Cucumber Salad / Algues au concombre à la sauce vinaigrée Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing.

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348 미음 mieum Rice Gruel / Bouillie de riz légère

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.

349 민어 mineo Croaker / Sciène 350 민어구이 mineo-gui Grilled Croaker / Sciène grillée Salted and grilled croaker.

351 민어매운탕 mineo-maeuntang Spicy Croaker Stew / Soupe pimentée à la sciène

A spicy red stew with croaker, beef, summer squash, minari (Korean parsley), other vegetables, and garlic.

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352 민어포 mineopo Dried Croaker Fillets / Filet de sciène séché et assaisonné Fully dried croaker fillets seasoned with soy sauce, salt and sugar, then thinly sliced before eating.

밀감 milgam ⇒ 귤 gyul 92

353 밀쌈 milssam Mini Crepes / Rouleau de légumes et de viande enveloppés dans une crêpe

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.

354 밑반찬 mitbanchan Assorted Side Dishes / Petits plats d'accompagnement 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.

바람떡 baramtteok ⇒ 개피떡 gaepitteok 36

355 박오가리나물 bagogari-namul Gourd Peel Namul / Courges séchées mijotées avec assaisonnement A side dish made of dried gourd skins that are soaked, seasoned, and cooked over low heat until the flavor is fully absorbed. 122

356 반찬 banchan Side Dishes / Plats d'accompagnement 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.

357 밤 bam ⇒ 생률 saengnyul Chestnut(s) / Marron (châtaigne)

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.

358 밤단자 bam-danja Sweet Rice Balls Coated with Chestnuts / Perles de riz gluant aux marrons et au miel Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground chestnut.

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359 밤초 bamcho Candied Chestnuts / Marrons glacés

Peeled chestnuts simmered in water with sugar or honey until candied.

360 밥 bap Rice / Bol de riz nature

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.

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361 배 bae Korean Pear / Poire

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.

362 배숙 baesuk Boiled Sweet Pear with Ginger / Poires cuites au sirop de gingembre Peeled and sliced Korean pears cooked in water with black peppercorns, ginger and sugar, then garnished with ground pine nuts.

363 배추 baechu Chinese Cabbage / Chou chinois 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.

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364 배추겉절이 baechu-geotjeori Spicy Chinese Cabbage Salad Kimchi / Feuilles de chou chinois saumurées et assaisonnées

A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar. 365 배추김치 baechu-kimchi Kimchi / Kimchi de chou chinois

The most basic type of kimchi, made of whole Chinese cabbages. The cabbages are cut in half and then salted or soaked in salt water. Alter the leaves have lost some of their water, a mixture of julienned white radish, garlic, red chili pepper powder, green onions, fish sauce and ginger is spread over the layers of leaves. The cabbages are put in jars and left to season until the flavor is fully absorbed. 366 배추꼬릿국 baechukkoritguk Chinese Cabbage Root Soup / Soupe de pâte de soja fermentée aux racines de chou chinois A soup made of Chinese cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies. 126

367 배추속댓국 baechusokdaetguk Chinese Cabbage Heart Soup / Soupe de bœuf aux cœurs de chou chinois A soup made of the Chinese cabbage hearts in soybean paste (doenjang) broth with sliced beef and red chili pepper paste.

368 배춧국 baechutguk Chinese Cabbage Soup (1) / Soupe au chou chinois

A soup made of soybean paste (doenjang) and Chinese cabbage leaves.

369 백김치 back-kimchi White Kimchi / Kimchi blanc non pimenté

A version of cabbage kimchi with very small amounts of red chili pepper powder used only for seasoning the julienned radishes in the sauce.

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370 백반 baekban Set Menu with Rice and Side Dishes (Restaurant Menu) / Riz blanc accompagné de soupe et de mets variés Baekban can mean simply steamed white rice or a full menu of rice, soup and side dishes. The names of baekban dishes vary according to the main dish or soup that accompanies the rice, for example, doenjang stew baekban or bulgogi baekban.

371 백설기 baekseolgi Snow White Rice Cake / Gâteau blanc de farine de riz

A white rice cake is cooked in a large steamer. This cake has a relatively coarse texture and is chewy and sweet. lt is traditionally shared with friends and neighbors at the feast celebrating the hundredth day after a baby's birth.

372 밴댕이젓 baendaengijeot Pickled Large-eyed Herring / Harenguets saumurés Sauce made of large-eyed herring that have been heavily salted and pickled to make a thick, dark fish sauce that will keep for a long time. Can be served as a side dish.

373 뱅어포 baengeopo Dried Whitebait / Blanchaille séchée Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled.

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374 버섯 beoseot Mushroom / Champignons

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 (ssari) mushrooms, shiitake (pyogo) and common button mushrooms.

375 버섯국 beoseotguk Mushroom Soup / Soupe aux champignons A clear soup made of mushrooms, beef and dubu (soybean curd / tofu) in broth.

376 버섯볶음 beoseot-bokkeum Stir-fried Mushroom / Champignons sautés à la sauce de soja

A stir-fry of mushrooms, onions and beef with seasoned soy sauce.

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377 버섯전골 beoseot-jeongol Mushroom Hot Pot / Marmite de champignons A hot pot of mushrooms including shiitake, coral, and oyster mushrooms, sliced and laid together with seasoned meat and minari (Korean parsley).

378 (경주)법주 beopju / Gyeongju-beopju Rice Wine (Gyeongju Style) / Alcool de riz de qualité de Gyeongju First created by a Gyeongju family, this high quality rice wine is made from bath white and glutinous rice. The alcohol content is approximately 15%.

379 보리밥 bori-bap Barley Rice / Riz à l'orge

Rice cooked with barley.

380 보리수단 bori-sudan Barley Balls in Omija Punch / Boisson sucrée à l''omija' et aux boules d'orge A drink made of honey water and omija (fruit of the Chinese magnolia vine) with cooked barley balls coated in starch.

381 보리차 boricha Barley Tea / Thé à l'orge 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.

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383 보쌈 bossam Napa Wraps with Pork / Feuille de chou pour envelopper du porc bouilli

Pork and kimchi wrapped in steamed cabbage leaves. Also called jeyuk-bossam or kimchi-bossam.

384 보쌈김치 bossam-kimchi Wrapped Kimchi / Kimchi farci aux épices variées

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.

385 복(어) bok / bogeo Puffer Fish (Swellfish / Globefish) / Poisson-globe

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386 복(어)매운탕 bok-maeun-tang / bogeo-maeun-tang Spicy Puffer Fish Stew / Soupe de poisson-globe pimentée A stew made of puffer fish, dubu (soybean curd tofu), soybean sprouts, minari (Korean parsley) and other vegetables, and spiced with red chili pepper paste and red chili pepper powder.

387 복숭아 boksunga Peach / Pêche 388 복어회 bogeohoe Raw Puffer Fish / Poisson-globe cru Thin slices of raw puffer fish prepared after removing the poisonous liver and roe. Raw puffer fish is served with a dipping sauce of vinegared red chili pepper paste.

389 복(어)지리 bok-jiri / bogeo-jiri Puffer Fish Soup / Soupe de poisson-globe à la sauce de soja Soup of puffer fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in a clear broth.

390 복(어)찜 bokjjim / bogeojjim Braised Puffer Fish / Poisson-globe braisé à la sauce de soja Puffer fish braised in soy sauce, garnished, and salted with pickled shrimp sauce.

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391 볶음밥 bokkeumbap Fried Rice / Riz sauté aux légumes et à la viande

Cooked rice pan-fried with chopped meat and vegetables.

392 부각 bugak Vegetable and Seaweed Chips / Friture d'algues ou de légumes enrobés de farine de riz gluant Seaweed or vegetables coated with glutinous rice starch, dried, and deep-fried.

393 부대찌개 budae-jjigae Sausage Stew / Ragoût 'de l'armée' aux saucisses et aux légumes 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.

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394 부추 buchu Chive / Ciboulette alliacée

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.

395 부추김치 buchu-kimchi Chive Kimchi / Kimchi de ciboulette alliacée

A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch.

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396 부추전 buchujeon Chive Pancake / Crêpe à la ciboulette alliacée

Pan-fried fiat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled clams.

397 북어 bugeo ⇒ 동태 dongtae 236, 명태 myeongtae 315, 황태구이 hwangtae-gui 801 Dried Pollack / Merlan jaune séché 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.

398 북어구이 bugeo-gui Grilled Dried Pollack / Merlan jaune séché, grillé et assaisonné

Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled.

북어껍질국 bugeokkeopjilguk ⇒ 어글탕 eogeultang 533

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399 북어무침 bugeo-muchim Seasoned Dried Pollack / Petits morceaux de merlan jaune séché assaisonnés Dried pollack shredded into thin strips and seasoned.

400 북어보푸라기 bugeo-bopuragi Seasoned Dried Pollack Flakes / Merlan séché broyé et assaisonné Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color.

401 북어조림 bugeo-jorim Braised Dried Pollack / Merlan jaune séché mijoté à la sauce de soja Dried pollack braised in soy sauce, green anions and garlic until the flavor is fully absorbed by the fish. Served as a side dish.

402 북어찜 bugeojjim Simmered Dried Pollack / Merlan jaune séché braisé Seasoned dried pollack simmered over low heat in a small amount of water.

403 북엇국 bugeo-guk Dried Pollack Soup / Soupe de merlan jaune séché

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.

불갈비 bulgalbi ⇒ 갈비구이 galbi-gui 18 136

404 불고기 bulgogi Bulgogi / Barbecue coréen (grillade de bœuf mariné)

Thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and grilled at the table. Bulgogi is one of Korea's most popular beef dishes.

405 불고기뚝배기 bulgogi-ttukbaegi Bulgogi in Stone Pot / Barbecue coréen en cassolette

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.

406 불낙전골 bullak-jeongol Bulgogi and Baby Octopus Hot Pot / Marmite de bœuf et de poulpe A hot pot of marinated beef and spiced baby octopus cooked with vegetables in a broth.

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407 불백정식 bulbaek-jeongsik Bulgogi Set Menu / Barbecue coréen servi avec un bol de riz et des petits plats d'accompagnement A set menu of grilled marinated beef, rice, and some side dishes.

408 붕어찜 bungeojjim Braised Crusian Carp / Carassin braisé à la pâte de soja fermentée Carp braised in a soybean paste (doenjang) broth.

409 (무)비늘김치 bineul-kimchi / mubineul-kimchi Stuffed White Radish Kimchi / Kimchi de navets farcis

A kimchi made of whole white radishes with diagonal slits that are stuffed with sliced radish and seasonings.

410 비빔국수 bibim-guksu Spicy Noodles / Nouilles à la sauce piquante, aux légumes et aux émincés de viande Cooked noodles mixed with vegetables, meat and a spicy sauce.

411 비빔냉면 bibim-naengmyeon Spicy Buckwheat Noodles / Nouilles de sarrasin froides aux épices Chilled buckwheat noodles mixed in a spicy sauce and topped with sliced cold meat, sliced Korean pear, cucumbers, and other vegetables.

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412 비빔밥 bibimbap Bibimbap (Rice Mixed with Vegetables and Beef) / Riz aux légumes et à la viande assaisonné d'huile de sésame et de pâte de piment ('bibimbap')

One of the most popular Korean dishes, bibimbap consists of a bowl of rice topped with fresh and cooked vegetables and red chili pepper paste. Everything is mixed together before eating. Seasoned raw beef, grilled beef, or a fried egg can also be added. There are many styles and regional variations of this dish. The cities of Jeonju and Jinju are famous for their distinctive bibimbap and there are other variations such as hot stone pot (dolsot) bibimbap, soybean sprout bibimbap, and vegetable bibimbap. Goldongban is the royal court term for bibimbap.

413 비지찌개 biji-jjigae Soybean Puree Stew / Ragoût de purée de graines de soja 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.

빈대떡 bindae-tteok ⇒ 녹두빈대떡 nokdu-bindaetteok 154

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414 빙수 bingsu Shaved Ice with Toppings / Glace pilée avec haricots rouges et morceaux de fruits

A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. ln accordance with the main topping, different variations are called pat-bingsu (sweet red bean), gwail-bingsu (fruit), and so on.

415 사골 sagol Mixed Ox Bones / Os de crosse de bœuf 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.

416 사과 sagwa Apple / Pomme 417 사슬(어산)적 saseuljeok / saseul-eosanjeok Pan-fried Beef and Fish Brochette / Brochettes de bœuf et de poisson Pan-fried skewers of marinated beef and fish.

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418 사태찜 sataejjim Simmered Beef Shank / Gîte de bœuf braisé aux légumes Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and soy sauce in a meat broth.

419 산자 sanja Deep-fried Sweet Rice Cookies / Gâteaux de riz croustillant au miel Rice cookies made of a glutinous rice flour dough cut into squares, deep-fried, and coated with puffed rice.

420 산적 sanjeok Beef and Vegetable Brochette (1) / Brochettes de bœuf aux légumes Grilled skewers of beef and vegetables. The brochettes can also be dipped in flour and egg, then panfried.

421 산채비빔밥 sanchae-bibimbap Wild Vegetable Bibimbap / Riz aux légumes de montagne A type of bibimbap made with seasoned wild leafy greens and root vegetables gathered in the mountains. The vegetables are seasoned, put on top of the rice, and then everything is mixed together with a spicy red pepper sauce before eating.

422 살구 salgu Apricot / Abricot

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423 살구편 salgupyeon Jellied Apricots / Abricots confits Apricots that have been cooked in water, strained, and simmered in sugar or honey. Starch is added to make a jelly.

424 삼겹살구이 samgyeopsal-gui ⇔ 돼지고기 dwaejigogi 243, 제육 jeyuk 654 Grilled Pork Belly / Poitrine de porc grillée

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.

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425 삼계탕 samgye-tang Ginseng Chicken Soup / Casserole de coquelet farci au riz gluant, au ginseng, à l'ail et aux jujubes

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.

426 삼치 samchi Japanese Spanish Mackerel / Maquereau espagnol 427 삼합장과 samhap-janggwa Three Braised Delicacies / Ormeaux, moules et bœuf mijotés à la sauce de soja Seasoned beef, abalone, and mussels braised with carrots, onions and spices.

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428 상추 sangchu Lettuce / Laitue 429 상추겉절이 sangchu-geotjeori Lettuce Salad / Laitue assaisonnée de sauce de soja

A salad of lettuce leaves tossed in a seasoned soy sauce. 430 상추쌈 sangchussam Rice Wrapped in Lettuce / Riz à envelopper dans des feuilles de laitue Spoonfuls of rice wrapped in lettuce leaves, often with other vegetables such as green onions and crown daisy and pieces of fish or meat, with a mixed sauce of soybean paste (doenjang) and red chili pepper paste.

431 새우 saeu ⇔ 대하 daeha 199 Shrimp / Crevette

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432 새우젓 saeu-jeot Salted Shrimp / Crevettes saumurées

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.

433 새우튀김 saeu-twigim Deep-fried Shrimp / Beignets de crevettes Shrimp coated in a flour and egg batter, then deep-fried.

434 생갈비구이 saenggalbi-gui Grilled Fresh Short Ribs / Côtes de bœuf grillées Beef short ribs grilled without being marinated first. Some restaurants use this name to refer to grilled ribs that were not frozen.

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435 생강 saenggang Ginger / Gingembre

Ginger is not only used to flavor food but also to make tea and traditional liquor.

436 생강정과 / 생강전과 saenggang-jeonggwa / saenggang-jeongwa Candied Ginger / Gingembre confit Thin slices of ginger simmered in sugar and sweet syrup until candied.

437 생강차 saenggangcha Ginger Tea / Thé au gingembre A tea made of fresh ginger slices cooked in boiling water. Powdered instant versions are now widely available.

438 생률 saengnyul ⇔ 밤 bam 357 Peeled Fresh Chestnuts / Marrons crus épluchés Chestnuts peeled and served fresh.

439 생선전 saengseon-jeon Pan-fried Fish Fillet / Assortiment de poisson pané 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. 146

440 생선초밥 saengseon-chobap Raw Fish on Rice / Sushi 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.

441 생선회 saengseon-hoe Sliced Raw Fish / Poisson cru Thin slices of fresh fish served with mustard soy sauce or vinegared red chili pepper paste and eaten raw.

442 생채 saengchae Fresh Vegetable Salad / Crudités assaisonnées Side dishes made of fresh salad vegetables tossed in a seasoned dressing.

생치만두 saengchi-mandu ⇒ 꿩만두 kkwong-mandu 135 석화전 seokhwajeon ⇒ 굴전 guljeon 88

443 섞박지 seokbakji Chinese Cabbage and Radish Kimchi / Kimchi de chou et de navet coupé

A kimchi made of pre-salted Chinese cabbages and white radishes cut into pieces then mixed in kimchi spices or fish sauce.

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444 섞어찌개 seokkeo-jjigae Mixed Stew / Ragoût de poisson, de crustacés et de viande 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.

445 선지해장국 / 선짓국 seonji-haejangguk / seonjitguk Hangover Soup with Ox Blood / Soupe aux caillots de sang de bœuf et aux légumes

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.

446 설렁탕 seolleongtang Ox Bone Soup / Soupe aux os de bœuf

A milky soup made by simmering the bones, head, and other parts of the cow for a long period.

447 섭산적 seopsanjeok Pan-fried Beef Patties (1) / Steak haché grillé Thin square patties of minced beef mixed with seasonings and grilled.

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448 성게 seongge Sea Urchin / Oursin 449 성게젓 seonggejeot Pickled Sea Urchin Roe / Oursin saumuré Yellow sea urchin roe pickled in salt.

450 성게국 seonggeguk Sea Urchin Soup / Soupe d'oursins aux algues A soup made with sea urchin and usually seaweed. A regional specialty of Jeju-do.

451 소라 sora Conch / Bulot 452 소라무침 sora-muchim Spicy Conch / Bulots à la sauce piquante et au vinaigre Parboiled conch removed from the shell, sliced, and dressed with a spicy vinegar sauce.

453 소라회 sorahoe Parboiled Conch / Morceaux de bulots pochés servis avec de la sauce de piment Slices of parboiled conch served as a hoe (raw fish) dish with vinegar and soy sauce or vinegared red chili pepper paste.

454 소면 somyeon Thin Noodles / Soupe au vermicelle Thin white noodles (similar to Japanese somyeon) cooked in water and added to a clear broth.

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455 소박이김치 sobagi-kimchi Stuffed Kimchi / Sobagi' kimchi

A kimchi made of vegetables such as cucumber, white radish, eggplant, or chili pepper that are slit lengthwise and stuffed with spicy filling.

456 소주 soju Soju / Soju' (eau-de-vie coréenne)

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%.

457 송이 songi Pine Mushroom / Champignon de pin Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall.

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458 송이밥 songibap Pine Mushroom Rice / Riz aux champignons de pin

Rice cooked with pine mushrooms.

459 송이볶음 songi-bokkeum Sauteed Pine Mushroom / Champignons de pin sautés au bœuf et aux oignons Thinly sliced pine mushrooms lightly seasoned and sauteed with beef, onions and the white stems of green onions.

460 송이산적 songi-sanjeok Pine Mushroom Skewers / Brochettes de champignons de pin Grilled brochettes of seasoned pine mushrooms and beef.

461 송이전골 songi-jeongol Pine Mushroom Hot Pot / Marmite de bœuf et de champignons de pin A hot pot of pine mushrooms, seasoned beef, minari (Korean parsley), and other vegetables cooked in broth.

462 송이찜 songijjim Simmered Pine Mushroom with Beef Stuffing / Champignons de pin farcis au bœuf et braisés Pine mushrooms with stems cut lengthwise and stuffed with a beef filling. The stuffed mushrooms are simmered with other ingredients such as white radish, chestnuts, and gingko nuts.

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463 송편 songpyeon Half-moon Rice Cake / Gâteaux de pâte de riz en demi-lune

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. 464 쇠고기 soegogi ⇔ 우설 useol 593, 육회 yukhoe 605, 족탕 joktang 668, 족편 jokpyeon 669, 천엽회 cheonyeophoe 700 Beef / Bœuf 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. 465 쇠고기맑은장국 soegogi-malgeun-jangguk ⇔ 맑은장국 malgeun-jangguk 296 Clear Beef Soup (2) / Consommé de bœuf 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. 466 쇠고기산적 soegogi-sanjeok Beef Brochette / Brochettes de bœuf à la ciboulette et aux champignons Grilled brochettes of marinated slices of beef, green onions and mushrooms. 152

467 쇠고기소금구이 soegogi-sogeumgui Grilled Beef / Bœuf grillé au sel Pieces of beef lightly seasoned with salt and grilled.

468 쇠고기전골 soegogi-jeongol Beef Hot Pot / Casserole de bœuf aux légumes variés

A hot pot of beef with vegetables cooked together in a little broth. This dish is usually cooked and served at the table.

469 쇠고기튀김 soegogi-twigim Deep-fried Beef / Beignets de bœuf Slices of beef dipped in a flour batter and deep-fried.

470 쇠꼬리찜 soekkorijjim Braised Oxtail / Queue de bœuf assaisonnée et braisée Pieces of oxtail mixed with spices and seasonings and braised in broth over low heat for a long time.

471 쇠머리떡 soemeoritteok Rice Cake with Beans and Chestnuts / Gâteaux de riz gluant aux marrons, jujubes et graines de soja Steamed rice cake made of glutinous rice flour, sugar, chestnuts, jujubes (Korean dates), and beans. Served in thin slices.

153

472 쇠머리편육 soemeori-pyeonyuk Pressed Ox Head / Pâté de tête de bœuf Ox head meat that has been boiled, taken off the bone, and pressed to remove excess liquid. Served in slices.

473 수란 suran Poached Eggs / Œufs pochés Eggs cooked lightly in boiling water.

474 수박 subak Watermelon / Pastèque 475 수삼정과 susam-jeonggwa Candied Fresh Ginseng / Friandise de ginseng au miel Pieces of ginseng simmered in sugar water then candied with sweet syrup or honey.

476 수수 susu Millet/ / Sorgho 477 수수경단 susu-gyeongdan Millet Balls / Boulettes de sorgho aux haricots rouges

Millet flour cakes formed into balls, cooked in water, then rolled in ground red beans or beans. Also called susu-pattteok.

154

478 수수부꾸미 / 수수전병 susu-bukkumi / susu-jeonbyeong Millet Pancake / Gâteaux de sorgho fourrés de haricots rouges et frits Pan-fried, half-moon shaped millet cakes with red bean filling. Also called chalsusu-jijim. 수수팥떡 susu-pattteok ⇒ 수수경단 susu-gyeongdan 477

479 수육 suyuk Boiled Beef Slices / Emincé de bœuf poché Pieces of beef cooked in boiling water, then cut into thin slices and served hot. 480 수정과 sujeonggwa Cinnamon Punch / Boisson sucrée au kaki séché

A sweet punch is made of ginger, cinnamon sticks and sugar simmered together in water. Dried persimmons are added after cooling and the punch is served with a few pine nuts floating on top. One of Korea's most popular dessert drinks. 481 수제비 sujebi Hand-pulled Dough Soup / Soupe à la pâte de blé 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. 482 숙실과 suksilgwa Glazed Fruits and Nuts / Fruits confits Fruits and nuts, especially chestnuts, jujubes (Korean dates), and ginger, that have been simmered in honey, sweet syrup and sugar until glazed. 155

483 숙주나물 sukju-namul Mung Bean Sprout Namul / Germes de soja blanchis assaisonnés A side dish of mung bean sprouts blanched in salt water and seasoned.

484 순대 sundae Korean Sausage / Boudin coréen

A sausage of pork blood, vegetables, and rice or noodles.

485 순댓국 sundaetguk Korean Sausage Soup / Soupe de boudin coréen A soup made of cabbage and sliced blood sausage in an ox bone broth.

486 순두부 sundubu Soft Dubu / Flan de tofu ('sundubu') Soft dubu (soybean curd / tofu) before thickeners are added to harden the curd to its usual texture.

156

487 순두부찌개 sundubu-jjigae Soft Tofu Stew / Ragoût de flan de tofu épicé

A spicy red stew with soft dubu (soybean curd / tofu), soybean paste (doenjang), fish sauce, clams, summer squash, and some meat.

488 순무김치 sunmu-kimchi Turnip Kimchi / Kimchi de navet à la mode de Ganghwa A kimchi made of turnips (smaller than the usual white radish used in Korea). This is a specialty of the Ganghwado region.

술떡 sultteok ⇒ 증편 jeungpyeon 680

489 숭늉 sungnyung Browned Rice Tea / Boisson chaude au gratin de riz 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.

490 숯불갈비 sutbul-galbi ⇔ 갈비구이 galbi-gui 18 Charcoal Barbecued Beef Short Ribs / Barbecue de côtes de bœuf Beef short ribs grilled at the table over charcoal. The meat can be served in two ways: Marinated ribs are called yangnyeom (seasoned) galbi and plain ribs without seasoning are called saenggalbi.

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491 시금치 sigeumchi Spinach / Epinards 492 시금칫국 sigeumchitguk Spinach Soup / Soupe de viande ou de coquillages aux épinards A soup made with spinach in beef or clam broth.

493 시래기 siraegi Dried Radish Leaves / Feuilles de chou et de radis séchées 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.

494 시래기나물 siraegi-namul Cooked Dried Radish Leaf Namul / 'Namul' de feuilles de chou et de radis séchées Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish.

495 시래기찌개 siraegi-jjigae Dried Radish Leaf Stew / Ragoût de feuilles de chou et de radis séchées A stew of dried radish or Chinese cabbage leaves that have been boiled in water and added to a soybean paste (doenjang) broth.

496 시래깃국 siraegitguk Dried Radish Leaf Soup / Soupe aux feuilles de chou et de radis séchées A soup of dried radish leaves or Chinese cabbage leaves that have been cooked in water and added to a thick soybean paste broth.

497 시루떡 / 시루편 sirutteok / sirupyeon Layered Rice Cake / Gâteaux de pâte de riz aux haricots rouges A rice cake made with white rice flour, layered with red bean filling and steamed.

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498 식초 sikcho Vinegar / Vinaigre 499 식혜 sikhye Sweet Rice Punch / Boisson sucrée fermentée à base de riz

A traditional sweet dessert drink made of malt and rice. When served, there are often rice grains floating on top. Also called dansul. 500 신선로 sinseollo Royal Hot Pot / Pot-au-feu royal

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. 501 싸리버섯 ssaribeoseot Ssari Mushroom / Clavaire Coral mushroom. The caps are said to taste like chicken and the stems like abalone. 159

502 쌈 ssam Vegetable Leaf Wraps / Riz à envelopper dans des feuilles de légumes variés 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.

503 쌈밥 ssambap Leaf Wraps and Rice / Riz enveloppé dans des feuilles de légumes variés

A dish with rice accompanied by various leafy vegetables, cooked or fresh, such as lettuce, crown daisy, steamed pumpkin leaves, sesame leaves, and kale.

504 쌍화차 ssanghwacha Ssangwhacha (Medicinal Tea) / Thé aux herbes médicinales

A health tea made with medicinal herbs and brewed for a long period. Such teas are generally taken as a cold remedy.

160

505 쏘가리매운탕 ssogari-maeuntang Spicy Mandarin Fish Stew / Soupe pimentée au poisson jaune ('ssogari') 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.

506 쑥 ssuk Mugwort / Armoise 507 쑥갓 ssukgat Crown Daisy / Estragon 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.

508 쑥경단 ssuk-gyeongdan Sweet Rice Balls with Mugwort / Boulettes de riz gluant et d'armoise enrobées de pâte des haricots rouges Small rice cake balls made of glutinous rice flour and mugwort, a green vegetable with a distinctive aroma. These rice cakes are rolled in ground red beans.

509 쑥국 ssukguk Mugwort Soup / Soupe à l'armoise 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.

510 쑥국수 ssuk-guksu Mugwort Noodles / Nouilles à l'armoise Noodles made of wheat flour and ground mugwort to give them a distinctive flavor and green color.

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511 쑥떡 ssuktteok Mugwort Rice Cake / Gâteaux de riz gluant à l'armoise

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.

512 씀바귀 sseumbagwi Wild Lettuce / Laiteron 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.

513 씀바귀나물(생채) sseumbagwi-namul (saengchae) Wild Lettuce Namul / Laiteron assaisonné 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.

514 아귀 / 아구 agwi / agu Monkfish / Lotte 515 아귀찜 / 아구찜 agwi-jjim / agu-jjim Braised Spicy Monkfish / Lotte mijotée aux germes de soja et au cresson coréen Angler fish simmered with soybean sprouts, minari (Korean parsley), and a seasoning of green onion, chili peppers, soy sauce, garlic and sugar.

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516 아귀탕 / 아구탕 agwi-tang / agu-tang Monkfish Fish Stew / Soupe de lotte

A stew of angler fish in a soybean paste (doenjang) broth with dried anchovies.

517 아욱국 aukguk Mallow Soup with Soybean Paste / Soupe aux mauves A soup of mallow (a thick, dark leafy green that has to be cleaned thoroughly to soften it before cooking) in a soybean paste (doenjang) broth. Sometimes the soup is thickened with red chili pepper paste or flavored with dried shrimps.

518 안동소주 Andong-soju Andong Soju / Eau-de-vie coréenne à la mode d'Andong 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.

519 안동찜닭 Andong-jjimdak Andong Braised Chicken / Poulet mijoté à la sauce piquante à la mode d'Andong 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.

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520 안주 anju Dishes for Drinks / Amuse-bouches 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.

알타리김치 altari-kimchi ⇒ 총각김치 chonggak-kimchi 708

521 알탕 altang Spicy Fish Roe Stew / Ragoût pimenté aux œufs de poisson 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.

522 애저찜 aejeojjim Stuffed Piglet / Porcelet à la vapeur farci de légumes variés 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.

523 약과 yakgwa Honey Cookie / Gâteaux frits au jus de gingembre et au miel

Deep-fried cookies made from a dough of wheat flour, sesame oil, soju, and honey. The cookies are pressed in a wood mold into round or flower shapes, then deep-fried and dipped in honey.

164

524 약밥 / 약식 yakbap / yaksik Sweet Rice with Nuts and Jujubes / Riz gluant coloré aux marrons, aux jujubes, aux pignons et à la cannelle Steamed sticky rice made with chestnuts, jujubes (Korean dates), honey, pine nuts and cinnamon. This dish is a sweet snack similar to rice cake.

525 약주 yakju Clear Rice Wine (1) / Alcool de riz médicinal 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).

526 양곰탕 yang-gomtang Beef Tripe Soup / Soupe aux tripes de bœuf 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.

527 양곱창구이 yang-gopchang-gui Grilled Beef Tripe and Intestines / Tripes grillées Beef tripe and intestines mixed in a spicy sauce and grilled. The black outside layer of the tripe is discarded and only the white inside is used. Sometimes the tripe is grilled plain and served with a sauce for dipping.

528 양념간장 yangnyeom-ganjang Seasoned Soy Sauce / Sauce de soja pour assaisonnement 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.

529 양념게장 yangnyeom-gejang ⇔ 간장게장 ganjang-gejang 15, 게장 gejang 41 Spicy Marinated Crab / Crabes crus pimentés et marinés à la sauce de soja Crabs marinated in a spicy sauce with a large amount of red chili pepper powder. 165

530 양무침 yang-muchim Beef Tripe with Spicy Sauce / Tripes à la sauce piquante Cooked beef tripe mixed with a spicy mixture of soy sauce, red chili pepper powder, green onions, garlic, sugar, sesame oil and sesame salt.

531 양송이 yangsongi Button Mushroom / Champignon de Paris 532 양즙탕 yangjeuptang Chopped Beef Tripe Soup / Bouillon de tripes hachées A soup made from finely chopped beef tripe that is simmered for a long time to produce a milky broth. This soup is very nutritious and is often prepared for the sick and elderly.

533 어글탕 eogeultang Pollack and Beef Soup / Soupe au merlan pané farci de viande hachée et de tofu A soup with patties made of minced beef, dubu (soybean curd / tofu), and mung bean sprouts that are placed under a slice of dried pollack. The patties and pollack are dipped in batter, pan-fried together, and added to a clear broth. Also called bugeokkeopjilguk.

534 어리굴젓 eoriguljeot Pickled Oyster / Huîtres marinées

Fresh oysters pickled in salt, red chili pepper powder, and crushed garlic.

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535 어만두 eomandu Fish Fillet Dumplings / Boulettes de bœuf entourées d'un filet de poisson à la vapeur

Thin fish fillets folded like dumplings, stuffed with minced and seasoned beef, and steamed. 536 어복쟁반 eobok-jaengban Boiled Meat Platter / Marmite de bœuf bouilli 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. 537 어선 eoseon Steamed Fish Fillet, Beef and Vegetable Mix / Rouleau de filet de poisson aux légumes et bœuf Thin fish fillets stuffed with beef, shiitake mushrooms, cucumbers and carrots, then coated in starch and steamed. 538 연근 yeongeun Lotus Roots / Racine de lotus

Lotus roots are pan-fried, made into porridge, and also dipped in honey to make sweets. 167

539 연근전 yeongeunjeon Pan-fried Lotus Roots / Racines de lotus panées Lotus roots sliced into flat, round pieces, coated in a flour and egg batter, and pan-fried.

540 연근정과 yeongeun-jeonggwa Candied Lotus Roots / Racines de lotus confites

Round slices of lotus root, simmered in sugar water until candied.

541 연근조림 yeongeun-jorim Glazed Lotus Roots / Racines de lotus mijotées à la sauce de soja Round slices of lotus root simmered in soy sauce, sugar and rice wine until glazed. Garnished with sesame seeds.

542 연어 yeoneo Salmon / Saumon 543 열무 yeolmu Young Summer Radish / Jeune radis

168

544 열무김치 yeolmu-kimchi Young Summer Radish Kimchi / Kimchi de feuilles de jeunes radis

A kimchi made of young summer radish (smaller roots with larger leaves). This kimchi has a lot of water and is lightly seasoned.

545 열무냉면 yeolmu-naengmyeon Chilled Buckwheat Noodles with Radish Kimchi / Soupe froide aux nouilles et au kimchi de feuilles de jeune radis Buckwheat noodles served in a chilled broth with chopped radish kimchi.

546 염통구이 yeomtong-gui Grilled Ox Heart / Cœur de bœuf grillé au sel

Thin slices of ox heart seasoned with salt and spices and grilled.

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547 엿 yeot Malt Candy / Sirop de malt A sweet, sticky candy made of hardened maltose syrup and sweet glutinous rice. This candy has the texture of toffee.

548 엿강정 yeot-gangjeong Malt Toffee / Gâteau de céréales au sirop de malt 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.

549 영계백숙 yeonggye-baeksuk Young Chicken and Ginseng Soup / Poule au pot au ginseng et au riz gluant A soup made of a whole young chicken stuffed with ginseng, sweet rice, jujubes (Korean dates) and other ingredients. The stuffed chicken is simmered until tender.

550 오곡밥 ogok-bap Five Grain Rice / Riz aux cinq céréales

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.

170

551 오골계탕 ogolgyetang Stuffed Ogol Chicken Soup / Marmite de poulet noir farci au riz gluant et au ginseng

A soup made of a whole ogol chicken (a chicken with dark meat and bones) stuffed with garlic, glutinous rice, jujubes (Korean dates), chestnuts, and other ingredients and simmered until tender. This soup is considered a delicacy due ta its health effects.

552 오리 ori Duck / Canard 553 오리구이 ori-gui Grilled Duck / Canard grillé

A duck stuffed with ginger and green onions and hung by its tail to be roasted.

554 오리탕 oritang Duck Stew / Ragoût de canard A stew of duck slowly simmered with onions, garlic, radishes, and other vegetables.

171

555 오미자 omija Omija / 'Omija' (fruit de la famille 'maximowiczia sinensis')

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.

556 오미자차 omijacha Omija Tea / Thé à l''omija' (fruit de la famille 'maximowiczia sinensis') A tea made of omija (the fruit of the Chinese magnolia vine). Served hot or cold with honey and garnished with pine nuts.

557 오미자화채 omija-hwachae Omija Punch / Boisson sucrée à l''omija' et autres fruits

A fruit punch made of omija (fruit of the Chinese magnolia vine), sugar and various fruits. Azalea petals can also be added. 172

558 오분자기 obunjagi Small Abalone / Petit ormeau A shellfish similar to a small abalone. lt is often pickled in salt or put in stews and porridges.

559 오분자기젓 obunjagijeot Pickled Small Abalone / Petits ormeaux saumurés Small abalones pickled in salt. A regional specialty of Jeju-do.

560 오분자기찜 obunjagijjim Braised Small Abalone / Petits ormeaux assaisonnés à la vapeur Small abalones seasoned in spices and braised.

561 오이 oi Cucumber(s) / Concombre 562 오이냉국 oi-naengguk Chilled Cucumber Soup / Soupe froide au vinaigre et à la julienne de concombre assaisonnée

Julienned cucumbers, seasoned and salted, then added to a chilled vinegary soup.

563 오이무침 oi-muchim Seasoned Cucumbers / Julienne de concombre assaisonnée et navet rapé Sliced cucumbers lightly salted and mixed with julienned white radish, red chili pepper powder, green onions, garlic and ginger. Also called oi-saengchae.

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564 오이볶음 oi-bokkeum Sauteed Cucumbers / Concombre sauté au porc

Sliced cucumbers lightly salted and squeezed by hand to remove excess liquid, then sauteed with minced pork and seasonings.

오이생채 oi-saengchae ⇒ 오이무침 oi-muchim 563

565 오이선 oi-seon Stuffed Cucumbers / Concombre farci à la sauce aigre-douce 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.

566 오이소박이(김치) oi-so-bagi / oi-so-bagi-kimchi Cucumber Kimchi / Kimchi de concombre farci 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.

567 오이장아찌 oi-jangajji Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste / Concombre salé Salted cucumbers pickled in a mixture of vinegar, soy sauce and sugar, or put into a jar of red chili pepper paste or soybean paste (doenjang). Keeps for a long period and is served as a side dish.

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568 오이지 oiji Cucumbers Pickled in Salt Water / Concombre saumuré Cucumbers pickled by pouring hot salt water over them and letting them sit for a long time.

569 오징어 ojingeo Squid / Calmar Squid are eaten fresh or dried in the open air.

570 오징어구이 ojingeo-gui Grilled Squid / Calmars grillés 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.

571 오징어덮밥 ojingeo-deopbap Spicy Stir-fried Squid with Rice / Calmar sauté à la sauce piquante sur lit de riz

Squid and vegetables stir-fried in a red chili pepper sauce and served on rice.

572 오징어무침 ojingeo-muchim Seasoned Squid / Calmar blanchi à la sauce de piment Blanched squid slices and vegetables mixed with a red chili pepper sauce.

오징어불고기 ojingeo-bulgogi ⇒ 오징어구이 ojingeo-gui 570

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573 오징어숙회 / 오징어데침 ojingeo-sukhoe / ojingeo-dechim Parboiled Squid / Tranches de calmar blanchi

Parboiled squid slices served with vinegared red chili pepper paste sauce.

574 오징어순대 ojingeo-sundae Stuffed Squid / Calmar farci

A cleaned squid stuffed with a mixture of dubu (soybean curd / tofu), mung bean sprout and seasonings, then cooked.

575 오징어젓 ojingeojeot Pickled Squid / Encornets saumurés Slices of fresh squid pickled in salt with red chili pepper powder.

576 오징어채무침 ojingeochae-muchim Seasoned Dried Squid Strips / Calmars séchés assaisonnés Thin strips of dried squid mixed in a spicy red chili pepper sauce or seasoned soy sauce.

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577 오징어채볶음 ojingeochae-bokkeum Sauteed Dried Squid Strips / Calmars séchés assaisonnés et sautés Thin strips of dried squid sauteed with soy sauce or red chili pepper paste.

578 오징어회 ojingeohoe Raw Squid / Tranches de calmar cru Fresh squid sliced and served raw with a dipping sauce of vinegared red chili pepper paste.

579 옥돔 okdom Tilefish / Dorade royale Tilefish has a fresh and slightly sweet, buttery flavor.

580 옥돔구이 okdom-gui Grilled Tilefish / Dorade royale grillée Tilefish sprinkled with salt and grilled.

581 옥돔미역국 okdom-miyeokguk Tilefish and Seaweed Soup / Soupe d'algues à la dorade royale

A soup made of tilefish fillets cooked with seaweed. A regional specialty of Jeju-do.

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582 옥돔죽 okdomjuk Rice Porridge with Tilefish / Bouillie de riz à la dorade royale Rice porridge with tilefish. The fish is added to the rice and simmered until thick.

옥수수밥 oksusubap ⇒ 강냉이밥 gangnaengibap 32

583 온면 onmyeon Buckwheat Noodle Soup / Nouilles dans un bouillon chaud A warm buckwheat noodle soup in a beef broth served with kimchi. Also refers to all hot noodles.

올갱잇국 olgaengitguk ⇒ 다슬깃국 daseulgitguk 161

584 온반 / 원반 onban / wonban Chicken Soup with Rice / Riz dans une soupe au poulet à la mode de Pyeongyang Cooked rice in a chicken broth topped with seasoned chicken. A specialty of the Pyeongan-do region in North Korea.

585 왁저지 wakjeoji Braised Radish with Beef and Mushroom / Navets braisés aux champignons et au bœuf Large radish pieces simmered over low heat with seasoned beef slices and mushrooms. Some variations use pork or fish instead of beef. This dish is popular during autumn when radishes are in season.

586 완자전 wanjajeon Pan-fried Beef Patties (2) / Boulettes de bœuf panées Patties of minced beef, dubu (soybean curd / tofu), and seasonings dipped in egg and pan-fried.

587 완자탕 wanjatang Fish or Meatball Soup / Soupe aux boulettes de poisson et de viande 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.

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588 용봉탕 yongbongtang Chicken and Crusian Carp Soup / Soupe au poulet et à la carpe

A soup of chicken and crusian carp with shiitake mushrooms, jujubes (Korean dates), and chestnuts. This soup is said to be an aphrodisiac.

589 우거짓국 / 우거지탕 ugeoji-guk / ugeoji-tang Napa Cabbage Soup (2) / Soupe aux feuilles de chou séchées A soup made of the green leaves of the Chinese cabbage in a soybean paste (doenjang) broth.

590 우둔찜 udunjjim Rump Stew with Vegetables / Cuisse de bœuf braisée à la sauce de soja A stew of beef rump with shiitake mushrooms, white radish, chestnuts and gingko nuts mixed in a seasoned soy sauce. The ingredients are simmered over a long period until the meat has absorbed the full flavor of its sauce.

591 우렁된장찌개 ureong-doenjangjjigae Freshwater Snail Soybean Paste Stew / Ragoût de pâte de soja fermentée aux paludines A soybean paste (doenjang) stew with mud snails and vegetables.

592 우렁찜 ureongjjim Braised Mud Snails / Potage aux paludines et aux germes de soja Mud snails braised with bean sprouts and vegetables in a dried anchovy broth thickened with flour.

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593 우설 useol ⇔ 쇠고기 soegogi 464 Boiled Beef Tongue / Langue de bœuf cuite 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.

594 우엉 ueong Burdock / Racine de bardane

A root vegetable often served as a side dish with soy sauce.

595 우엉조림 ueong-jorim Glazed Burdock / Racine de bardane mijotée à la sauce de soja

Burdock simmered in soy sauce, sesame oil, and sugar until glazed and garnished with sesame seeds and red chili pepper threads.

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596 웃기 utgi Toppings / Couronnement de plats Toppings or garnishes, such as fruit or dried meats, used to decorate and add flavor to meal dishes or rice cakes.

597 원소병 wonsobyeong Honey Punch with Sweet Rice Balls / Boisson au miel et aux boulettes de riz gluant A traditional drink made of water and honey with small rice cake balls filled with jujubes (Korean dates) and citron peel.

598 원추리나물 wonchuri-namul Day Lily Namul / Lis jaunes blanchis et assaisonnés

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.

599 유(밀)과 yugwa / yumilgwa Deep-fried Grain Cookies / Gâteaux frits au miel A variety of traditional cookies made with different kinds of flour and pan-fried or deep-fried. Each variety of cookie has a different name according to its ingredients and how it is cooked. Also called yumilgwa.

Deep-fried Grain Cookies (yugwa) These are traditional Korean cookies that are deep-fried and dipped in honey. There are many kinds of these cookies, including yokgwa, dasikgwa, taraegwa, and maejokgwa.

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600 유자 yuja Citron / 'Yuja' (agrume coréen) 601 유자정과 yuja-jeonggwa Glazed Citron / Yuja' glacé

Citron peel cooked in water then simmered in sugar water until glazed. The citron fruit is added during the glazing process.

602 유자차 yuja-cha Citrus Tea / Thé au 'yuja' confit A tea made by adding hot water to a mixture of citron peel and honey or sugar syrup resembling marmalade.

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603 육개장 yukgaejang Spicy Beef Soup / Ragoût de bœuf épicé

A soup made with beef, green onions, fiddleheads, and other vegetables in a spicy red broth seasoned with red chili pepper powder, garlic, and soy sauce.

604 육포 yukpo Dried Beef Jerky / Emincés de bœuf assaisonné et séché

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.

605 육회 yukhoe ⇔ 쇠고기 soegogi 464 Beef Tartare / Steak tartare à la coréenne Thinly sliced raw beef seasoned with soy sauce, salt and sesame oil. Similar to steak tartare, this dish is usually served with julienned Korean pear and garlic. 183

606 육회돌솥비빔밥 yukhoe-dolsot-bibimbap Beef Tartare Stone Pot Bibimbap / Cassolette de riz aux légumes et au bœuf cru assaisonné 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.

607 율란 yullan Mashed Chestnut Sweets / Boulettes de purée de marrons aux pignons Mashed cooked chestnuts mixed with cinnamon and sugar, molded into chestnut shapes, and rolled in ground pine nuts or cinnamon.

608 율무차 yulmucha YulmuTea / Thé aux grains de 'yulmu' 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.

609 은어 euneo Sweetfish / Poisson d'argent 610 은행 eunhaeng Gingko / Noix de ginkgo

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611 이강주 igangju Igangju / Boisson alcoolisée au jus de poire et de gingembre 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.

612 인삼 insam Ginseng / 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.

613 인삼정과 insam-jeonggwa Candied Ginseng / Ginseng au sirop

Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until candied.

614 인삼주 insamju Ginseng Wine / Liqueur de ginseng Liquor fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has already been made.

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615 인삼차 insam-cha Ginseng Tea / Thé au ginseng 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.

616 인절미 injeolmi Sweet Rice Cake / Gâteaux de riz gluant et garnitures variées

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.

617 임자수탕 imjasutang Chilled Chicken Soup / Soupe froide au poulet et aux graines de sésame moulues A soup made of chopped chicken, minari (Korean parsley) stems, julienned egg garnish, and ground sesame seeds in a chilled chicken broth.

618 잉어찜 ingeojjim Braised Carp / Carpe à la vapeur Seasoned carp braised or cooked in boiling water.

619 잉어회 ingeohoe Raw Carp / Carpe crue Freshly cleaned carp filleted, sliced thinly, and served raw. 186

620 자리돔구이 jaridom-gui Grilled Damselfish / Demoiselle grillée au sel Damselfish seasoned with salt or soy sauce and grilled.

621 자리돔물회 jaridom-mulhoe Raw Damselfish in Chilled / Broth Emincé de demoiselle crue aux légumes dans un bouillon froid assaisonné Thinly sliced raw damselfish seasoned with sesame leaves, green chili peppers and chives and served in a seasoned chilied broth. A specialty of Jeju-do.

622 자반 jaban Salted Fish / Poisson saumuré

Various types of fish that have been cleaned, salted and preserved. Served as side dishes.

623 작설차 jakseolcha Sparrow's Tongue Green Tea / Thé vert 'Jakseol' A green tea made with the new leaves of that year. Jakseol literally means "sparrow's tongue" and refers to the shape of the tea leaf.

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624 잔치국수 janchi-guksu Banquet Noodles / Soupe de nouilles à la viande et aux légumes

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.

625 잡누름적 japnureumjeok Mixed Brochette / Brochettes de bœuf, fruits de mer et légumes 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.

626 잡산적 japsanjeok Beef and Vegetable Brochette (2) / Brochettes de bœuf, foie, tripes et champignons Brochettes of beef, liver, tripe, green onions and mushrooms. The ingredients are cut into similar lengths, pan-fried with seasonings, and put together on skewers.

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627 잡채 japchae Stir-fried Glass Noodles and Vegetables / Vermicelles sautés aux légumes et à la viande

Vegetables and beef pan-fried separately then mixed with clear noodles, soy sauce, and other seasonings. One of the most popular party dishes, this dish is often seen at special banquets.

628 잣 jat Pine Nut(s) / Pignons

629 잣강정 jat-gangjeong Pine Nut Cookies / Gâteau de riz frit au miel et aux pignons Cookies made with rice flour that are deep-fried, dipped in sweet syrup, and topped with pine nuts.

630 잣박산 jat-baksan Pine Nut Candy / Friandise aux pignons A sweet treat made of pine nuts mixed with maltose syrup, sugar and honey and left to harden. 189

631 잣죽 jatjuk Pine Nut Porridge / Bouillie de riz aux pignons

A rice porridge cooked with pine nuts.

632 장국밥 janggukbap Rice in Beef Soup / Riz nature dans un bouillon de bœuf Cooked rice in a hot beef broth, often topped with beef brochettes and julienned egg garnish. This dish originates in Seoul.

633 장김치 jang-kimchi Soy Sauce Kimchi / Kimchi à la sauce de soja 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.

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634 장떡 jangtteok Pan-fried Soybean Paste Patties / Galette de riz gluant à la pâte de soja fermentée et à la viande

Thin pan-fried patties made with glutinous rice flour, soybean paste (doenjang), minced meat, green onions, garlic, black pepper and sesame seeds.

635 장산적 jang-sanjeok Grilled and Braised Beef / Bœuf grillé et mijoté à la sauce de soja Beef fillet tenderized with small incisions, seasoned and grilled, then braised in soy sauce and spices.

636 장아찌 jangajji Pickled Vegetables / Légumes marinés à la pâte de soja fermentée 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.

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637 장어구이 jangeo-gui Grilled Eel / Anguille grillée à la pâte de soja pimentée

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. 638 장조림 jang-jorim Soy Sauce Braised Beef / Bœuf mijoté à la sauce de soja

Pieces of beef braised in soy sauce and water until the meat turns dark and salty. The meat is then cut into smaller pieces for serving. This is one of the most traditional and popular beef side dishes. 639 재첩국 jaecheopguk Small Clam Soup / Soupe aux palourdes Small clams, steamed and shelled, cooked in a clam broth and seasoned with salt. A specialty of Gyeongsang-do in southeastern Korea. 192

640 적 jeok Brochette / Brochettes de bœuf aux légumes Meats and vegetables thinly sliced and put on skewers, dipped in flour and egg, and pan-fried.

641 전 jeon Pan-fried Delicacies / Viande ou légumes panés Small patties of minced meat or chopped vegetables dipped in flour and egg, then pan-fried.

642 전골 jeongol Hot Pot / Cassolette A dish of broth, meat, vegetables, and a variety of seasonings and spices cooked at the table in a wide, shallow pot.

643 전복 jeonbok Abalone / Ormeau 644 전복죽 jeonbok-juk Abalone Rice Porridge / Bouillie de riz aux ormeaux A savory rice porridge cooked with minced abalone.

645 전복찜 jeonbokjjim Simmered Abalone / Ormeaux mijotés à la sauce de soja et au miel Whole or chopped abalone with beef, sea cucumber, octopus, mussels, mushrooms and spices simmered in seasoned soy sauce and honey.

646 전복초 jeonbokcho Abalone in Soy Sauce / Ormeaux mijotés et assaisonnés Abalone simmered over low heat in a mix of soy sauce, sugar and black pepper.

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647 전복회 jeonbokhoe Raw Abalone / Ormeaux crus 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.

전유어 jeonyueo ⇒ 생선전 saengseonjeon 439

648 전주비빔밥 Jeonju-bibimbap Jeonju-style Bibimbap / 'Bibimbap' (riz au bœuf et aux légumes) à la mode de Jeonju 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.

649 절편 jeolpyeon Patterned Rice Cake / Rondelles de pâte de riz gaufrées White rice cakes rolled fiat, pressed with patterned molds, and cut into small squares. The patterned rice cakes are then brushed with oil.

650 젓갈 jeotgal Salted Seafood / Poisson saumuré aux épices

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.

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651 젓국찌개 jeotguk-jjigae Pickled Shrimp Stew / Ragoût de crevettes saumurées au tofu et à la salaison d'œufs de merlan A stew of pollack roe and dubu (soybean curd / tofu) seasoned with red chili pepper in a pickled shrimp broth.

652 정과 jeonggwa Candied Fruits or Roots / Gâteaux aux fruits ou racines cuits au miel Traditional sweet treats made of fruits or roots candied in honey or syrup.

Candied Fruits or Roots (jeonggwa) A sweet made from fruit candied in sugar water or honey. Some of the fruits used are apricot, cherry, and quince, but roots and vegetables such as ginger, bamboo shoots, carrots, ginseng, and lotus roots are also common. Candied jujubes (Korean dates) are called daechucho and candied chestnuts are called bamcho. A similar sweet yullan, is made of chestnuts that are steamed, mashed and mixed with honey, then rolled back into chestnut shapes. Similarly, minced jujubes (Korean dates) that are mixed with honey and rolled back into date shapes are called joran.

653 정식 jeongsik Set Menu / Table coréenne The set menu of a restaurant; usually the specialty of the house.

654 제육 jeyuk ⇔ 돼지고기 dwaejigogi 243, 삼겹살구이 samgyeopsal-gui 424 Spicy Pork / Emincé de porc Pork. Also refers to thinly sliced cooked pork.

제육보쌈 jeyuk-bossam ⇒ 보쌈 bossam 383

제육볶음 jeyuk-bokkeum ⇒ 돼지고기볶음 dwaejigogi-bokkeum 246

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655 조개 jogae ⇔ 대합 daehap 203 Clam (2) / Coquillage 656 조개국수 jogae-guksu Noodles in Clam Broth / Soupe de nouilles aux coquillages Home-style noodles made of wheat or bean flour cooked in a clear clam broth.

657 조개젓 jogaejeot Pickled Small Clams / Coquillages saumurés Shelled clams pickled in salt. Served as a side dish.

658 (모시)조개탕 jogaetang / mosijogaetang Clam Soup (2) / Ragoût de coquillages pimenté

Soup with clams in their shells and vegetables in a clam broth, seasoned with red chili pepper powder.

659 조기 jogi Yellow Croaker (Yellow Corvina) / Ombrine 660 조기구이 jogi-gui Grilled Yellow Croaker / Ombrine grillée au sel Croaker salted and grilled.

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661 조기매운탕 jogi-maeuntang Spicy Yellow Croaker Stew / Soupe d'ombrine à la sauce piquante

A spicy red stew with croaker, beef and vegetables.

662 조기젓 jogijeot Pickled Yellow Croaker / Ombrine saumurée Croaker pickled in salt to make a thick fish sauce.

663 조기조림 jogi-jorim Braised Yellow Croaker / Ombrine assaisonnée et mijotée Croaker braised in seasoned soy sauce, green onions and garlic.

664 조란 joran Mashed Jujube Sweets / Boulettes de purée de jujubes aux pignons 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.

665 조롱떡국 jorongtteokguk Rice Ball Pasta Soup / Soupe de pâte de riz en forme de cocon Beef broth soup with rice pasta. A specialty of the Gaeseong region.

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666 조림 jorim Soy Sauce Braised Dishes / Plats mijotés These braised dishes are made by simmering meat or fish in soy sauce and other seasonings.

667 족발 jokbal Pig's Feet / Pied de porc assaisonné et mijoté Pig's feet cooked in soy sauce, sugar, ginger and garlic until glazed.

668 족탕 joktang ⇔ 쇠고기 soegogi 464 Ox Foot Soup / Soupe au pied et à la cuisse de bœuf A soup of ox feet and beef shank simmered for a long time.

669 족편 jokpyeon ⇔ 쇠고기 soegogi 464 Pressed Ox Feet / Gelée de pied de bœuf Ox feet simmered until the meat comes off the bones. The meat is pressed and served thinly sliced with vinegar and soy sauce.

670 주꾸미 jukkumi Baby Squid / Petit calmar Smaller than baby octopus, baby squid is usually parboiled and served with a dipping sauce of vinegared red chili pepper paste.

671 주물럭구이 jumulleok-gui Grilled Beef with Salt and Sesame Oil / Grillade de bœuf assaisonné Strips of beef rubbed with salt and sesame oil and grilled.

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672 주악 juak Pan-fried Sweet Rice Cake Coated with Honey / Gâteaux de riz fourrés au miel

Rice cakes made of glutinous rice flour and natural colorings, stuffed with fillings such as mushrooms, jujubes (Korean dates) and chestnuts, and pan-fried. The fried cakes are dusted with sugar or dipped in honey.

673 죽 juk Porridge / Porridge de riz Porridge made of rice or other grains simmered in water until thick. Served as a main dish or in smaller portions as an appetizer.

674 죽순 juksun Bamboo Shoots / Pousse de bambou 675 죽순볶음 juksun-bokkeum Sauteed Bamboo Shoots / Pousses de bambou sautées au porc Bamboo shoots sauteed with pork, green chili peppers, onions, and seasonings.

676 죽순찜 juksun-jjim Stuffed Bamboo Shoots / Pousses de bambou braisées au bœuf et aux champignons Bamboo shoots slit lengthwise, stuffed with seasoned beef and mushrooms, and simmered in broth.

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677 죽순채 juksun-chae Seasoned Bamboo Shoots / Julienne de pousses de bambou sautée aux légumes Bamboo shoots cooked in water, thinly sliced, and mixed with vegetables, soy sauce and vinegar. The ingredients may be stir-fried with minced pheasant meat and seasoned with salt instead of soy sauce.

678 죽순회 juksun-hoe Parboiled Bamboo Shoots / Pousses de bambou blanchies à la sauce de pâte de piment et au vinaigre Blanched young bamboo shoots cut into thin, wide slices and served with a dipping sauce of vinegared red chili pepper paste.

679 죽염 jugyeom Bamboo Salt / Sel de bambou 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.

680 증편 jeungpyeon Rice Wine Cake / Gâteaux de riz à l'alcool 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).

681 지단 jidan Egg Garnish / Fines lanières d'omelette 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.

682 진달래술 jindallaesul Azalea Liquor / Liqueur d'azalée A sweet liquor made by adding azalea petals and sugar to soju. Also called dugyeonju.

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683 진달래화전 jindallae-hwajeon Pan-fried Cake with Azaleas / Gâteaux de riz gluant aux pétales d'azalée

Small pan-fried fiat rice cakes decorated with azalea flowers. Also called dugyeonhwajeon.

684 진달래화채 jindallae-hwachae Azalea Punch / Boisson sucrée aux azalées Azalea petals coated in starch, blanched, then added to a sugared omija (fruit of the Chinese magnolia vine) punch.

685 짠무 jjanmu Pickled Radish / Navets saumurés Autumn white radishes pickled whole in salt and kept until the following summer.

686 쪽파김치 jjokpa-kimchi Spring Onion Kimchi / Kimchi de ciboulette A kimchi made of lightly salted spring onions mixed with kimchi seasonings.

687 찌개 ~jjigae Stew / Ragoût 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).

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688 찐만두 jjin-mandu Steamed Dumplings / Raviolis à la vapeur

Dumplings cooked in a steamer.

689 찜 ~jjim Braised, Simmered or Steamed Dishes / Plats à la vapeur

The main ingredients, either meat or fish, are seasoned and simmered until the liquid is reduced and the ingredients take on the full flavor of the seasoning.

찜닭 jjimdak ⇒ 닭찜,삶기 dakjjim 184 찬 chan ⇒ 반찬 banchan 356

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690 찰밥 chalbap Cooked Sweet Rice / Riz gluant aux haricots rouges, marrons et jujubes Cooked sweet rice with red beans, jujubes (Korean dates), and chestnuts. Sugar, soy sauce and sesame oil are added to bring out the flavor.

찰수수지짐 chalsusu-jijim ⇒ 수수부꾸미 susu-bukkumi 478

691 참기름 chamgireum Sesame Oil / Huile de sésame Oil pressed from roasted sesame seeds. One of the main seasonings in Korean cooking.

692 참깨 chamkkae ⇔ 깨 kkae 110 Sesame (Seeds) (2) / Graines de sésame Sesame seeds are an indispensable ingredient in Korean cooking. They are either roasted and used directly or ground with a little salt.

693 참나물 chamnamul Cham Namul / Feuilles de 'cham' assaisonnées A wild leafy green with a strong scent, blanched or served fresh with various seasonings as a side dish.

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694 참외 chamoe Korean Honey Melon / Melon jaune

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.

695 찹쌀 chapssal Sweet Rice / Riz gluant Sweet rice is stickier than plain white rice and is often used to make rice cake.

696 찹쌀부꾸미 chapssal-bukkumi Pan-fried Sweet Rice Cake with Fillings / Gâteaux de riz gluant fourrés de haricots rouges et frits Round, fiat cakes made with glutinous rice flour that are pan-fried, folded in half, and stuffed with a variety of fillings.

697 창란젓 changnanjeot Pickled Pollack Innards / Boyaux de cabillaud saumurés 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.

698 채소죽 chaeso-juk Vegetable Rice Porridge / Bouillie de riz aux légumes A rice porridge made with vegetables such as summer squash, green onions, bean sprouts, and pumpkin. 204

699 채소튀김 chaeso-twigim Deep-fried Vegetables / Assortiment de légumes frits Vegetables dipped in a flour batter and deep-fried.

700 천엽회 cheonyeophoe ⇔ 쇠고기 soegogi 464 Beef Tripe Tartare / Tripes de bœuf crues 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.

701 청각 cheonggak Sea Staghorn / Plante marine 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.

702 청국장찌개 cheongguk-jang-jjigae Rich Soybean Paste Stew / Ragoût de pâte de soja légèrement fermentée au tofu A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called dambukjang-jjigae.

703 청어구이 cheongeogui Grilled Herring / Hareng grillé

Herring sprinkled with salt or marinated in a spiced soy sauce and grilled. 205

704 청주 cheongju Clear Rice Wine (2) / Liqueur de riz (blanche) 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.

청포묵 cheongpomuk ⇒ 녹두묵 nokdumuk 153

705 초간장 cho-ganjang Vinegared Soy Sauce / Sauce de soja au vinaigre A mixture of soy sauce and vinegar. This tangy dipping sauce is served with fish dishes or pan-fried vegetables and meat patties.

706 초고추장 cho-gochujang Red Chili Pepper Paste with Vinegar / Sauce de piment au vinaigre Red chili pepper paste mixed with vinegar and sugar to make a more liquid dipping sauce with a sweet and sour taste. This sauce is most commonly served with raw fish dishes.

707 초교탕 chogyotang Battered Meat and Vegetable Soup / Soupe au poulet, au bœuf et aux champignons enrobés de pâte A soup with chicken, beef, shiitake mushrooms, bellflower root (doraji) and minari (Korean parsley) which have been seasoned, dipped in a fleur batter, and cooked in broth.

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708 총각김치 chonggak-kimchi Whole Radish Kimchi / Kimchi de jeunes radis

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.

709 추어탕 chueo-tang Loach Soup / Ragoût de loche aux légumes

A thick, strongly flavored soup made of fresh loach simmered with vegetables, soybean paste (doenjang), and red chili pepper paste.

710 취나물 chwi-namul Wild Aster Namul / 'Chwi' (légume vert) assaisonné A side dish made with blanched wild aster (a vegetable found in the mountains) that has been seasoned or stir-fried with other ingredients.

207

711 칠보편포 chilbo-pyeonpo ⇔ 대추초 daechucho 198, 편포 pyeonpo 756 Ground Beef Jerky with Pine Nuts / Hachis de bœuf séché aux sept pignons Dried ground beef jerky garnished with pine nuts.

712 칡차 chikcha Arrowroot Tea / Thé à la racine de maranta A tea made with the juice pressed from wild arrowroot. Powdered arrowroot can also be used.

713 칼국수 kal-guksu Noodle Soup / Soupe de nouilles maison

A soup made of wheat flour noodles flattened and cut by hand, served in a hot chicken or beef broth and topped with clams, julienned summer squash, and a seasoning sauce.

714 코다리찜 kodarijjim Simmered Half-dried Pollack / Merlan demi-séché assaisonné et mijoté Half-dried pollack marinated in a sauce of red chili pepper paste, soy sauce, sugar, green onions, ginger, sesame oil and black pepper, then simmered over low heat.

208

715 콩 kong Bean (Soybean) / Soja Soybeans are used to make soy sauce, dubu (soybean curd / tofu), and oil.

716 콩국 kongguk Chilled White Bean Soup / Soupe froide à la purée de soja A soup made with white soybeans that have been soaked for five to six hours, drained, boiled, and then pureed. The puree is strained to make this creamy, chilled soup.

717 콩국수 kong-guksu Noodles in Cold Soybean Soup / Soupe froide à la purée de soja aux nouilles Chilled white bean soup made of pureed soybeans served with noodles and garnished. with julienned cucumber and watermelon. Sometimes white sesame seeds are added to the puree. This dish is eaten in the hot summer

718 콩나물 kong-namul Bean Sprout Namul / Germes de soja Sprouts about 5-7 centimeters long made from soybeans soaked in water. An inexpensive and popular ingredient for many Korean dishes.

719 콩나물국 kong-namul-guk Bean Sprout Soup / Soupe aux germes de soja A clear soup with soybean sprouts.

720 콩나물무침 kong-namul-muchim Seasoned Bean Sprouts / Germes de soja assaisonnés Blanched bean sprouts seasoned with green onions, garlic, soy sauce and sesame oil. This is one of the most common side dishes served in Korean homes.

209

721 콩나물밥 kong-namul-bap Bean Sprouts with Rice / Riz aux germes de soja White rice cooked with soybean sprouts.

722 콩나물잡채 kong-namul-japchae Soybean Sprouts with Vegetable / Medley Germes de soja assaisonnés aux légumes variés A vegetable medley made of soybean sprout stems, fresh bellflower root, fiddlehead, sliced Korean pear, white radish and carrots tossed with a seasoning of green onions, garlic, vinegar, red chili pepper powder, salt and ground pine nuts. A regional specialty of southwestern Korea.

723 콩(찰)떡 kongtteok / kongchaltteok Sweet Rice Cake with Beans / Gâteaux de riz gluant au soja noir Steamed rice cake made with glutinous rice flour and black beans. Sometimes made by adding white rice flour to bean flour and water.

724 콩밥 kongbap Cooked Rice with Beans / Riz aux haricots variés Rice cooked with various beans, such as black beans, green peas, or kidney beans. Served as an alternative to plain white rice.

콩비지찌개 kongbiji-jjigae ⇒ 되비지찌개 doebiji-jjigae 249

725 콩잎김치 kongnip-kimchi Soybean Leaf Kimchi / Kimchi de feuilles de soja A variation of kimchi made of salted soybean leaves mixed with sliced radish and fish sauce and laid between the cabbage leaves.

210

726 콩자반 / 콩조림 kong-jaban / kong-jorim Glazed Black Beans / Haricots mijotés à la sauce de soja sucrée

A side dish made of black beans simmered in soy sauce and sugar until glazed.

727 콩죽 kongjuk Bean and Rice Porridge / Porridge de riz aux haricots blancs moulus A rice porridge made with soybeans that have been soaked in water and pureed.

728 콩팥구이 kongpat-gui Grilled Beef Kidney / Rognons de bœuf grillés Beef kidney seasoned with salt and sesame oil, then grilled.

211

729 탕 ~tang Soup / Soupe

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.

730 탕평채 tangpyeong-chae Mung Bean Jelly Salad / Gelée de lentilles vertes en tranches assaisonnée aux légumes et à la viande

Slices of mung bean jelly mixed with vegetables, dried laver, and seasoned ground beef. Served cold.

212

731 토란탕 toranguk / torantang Taro Soup / Soupe aux colocases

Soup of taro (a root vegetable) lightly cooked in water before adding beef and kelp.

732 토란줄기찜 toranjulgijjim Braised Taro Stems / Tiges de colocase braisées et assaisonnées Dried taro stems that have been soaked in water, dipped in flour batter, and braised with green onions, garlic and other spices.

733 토장국 tojangguk Thick Soybean Paste Soup / Soupe de pâte de soja fermentée A thick soup made of one part soybean paste (doenjang) and red chili pepper paste added to five parts water. Vegetables added to this soup vary according to the region and the season.

213

734 토하젓 tohajeot Pickled Freshwater Shrimps / Crevettes d'eau douce saumurées aux épices

A fish sauce made of freshwater shrimps pickled in salt, red chili pepper powder and sometimes green chili peppers, garlic, green onions and sesame seeds.

735 톳나물 tot-namul Seasoned Bushy Seaweed / Algues fusiformes assaisonnées A fresh side dish made of a bushy brown seaweed that has been blanched and seasoned.

736 통닭구이 tongdak-gui Grilled Whole Chicken / Poulet rôti Grilled chicken served with either a spicy chili sauce or soy sauce.

737 통배추김치 tongbaechu-kimchi Whole Chinese Cabbage Kimchi / Kimchi de chou chinois aux épices The basic kimchi made in large quantities in early winter. Whole Chinese cabbages are first salted and then a kimchi sauce made of julienned white radish, red chili pepper powder, garlic, green onions, and fish sauce is spread between the layers of cabbage leaves. The seasoned cabbages are put in earthenware jars and left to cure for some time before eating. Also called pogikimchi.

738 튀각 twigak Deep-fried Seaweed or Vegetables / Friture de laminaires ou autres algues Deep-fried seaweed or the leaves and stems of various vegetables, served as a crispy snack or a side dish. Dried seaweed is the most popular ingredient for this dish. 214

739 튀밥 twibap Puffed Rice / Pop-corn de riz Crispy rice flakes puffed like popcorn.

740 파 pa Green Onion (Spring Onion) / Poireau Along with garlic, green onions are an integral part of Korean cooking and are chopped and used to flavor most Korean dishes, including meats, fish and vegetables. Green onions are also cooked whole in pajeon (green onion pancake) and pa-kimchi (a variation of kimchi made with green onions instead of cabbage).

741 파강회 pa-ganghoe Meat and Vegetable Bundles Tied with Green Onion / Petites bottes de ciboulette au bœuf et au piment Bundles of meat, chili peppers, and julienned egg garnish tied with blanched green onions and topped with pine nuts. Served with a dipping sauce of vinegared red chili pepper paste.

742 파김치 pa-kimchi Green Onion Kimchi / Kimchi de ciboulette

A kimchi made with lightly salted green onions seasoned with pickled anchovy sauce, garlic and red chili pepper powder.

215

743 파래 parae Grassy Seaweed / Algues A dark green grass-like seaweed that grows in small bunches. lt is used fresh, seasoned and dried, deep-fried, and put in soups. 744 파래무침 parae-muchim Seasoned Grassy Seaweed / Salade aux algues assaisonnées Blanched grassy seaweed seasoned with soy sauce, sugar and black pepper, or a mixture of pickled anchovy sauce, garlic, green onions and red chili pepper powder. 745 파랫국 / 파래된장국 paraetguk / parae-doenjangguk Grassy Seaweed Soup with Soybean Paste / Soupe de pâte de soja fermentée aux algues A soup of grassy seaweed in a broth made of dried anchovies and soybean paste (doenjang). A regional specialty of Jeju-do. 746 파전 pajeon Green Onion Pancake / Crêpe à la ciboulette et aux fruits de mer

Pancakes made of an egg, wheat flour and rice flour batter pan-fried with green onions, chives, beef, clams, mussels and other ingredients. 747 파채 pachae Seasoned Green Onion / Julienne de poireau assaisonnée 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. 216

748 팟국 patguk Green Onion Soup / Soupe de bœuf aux poireaux A soup of beef broth with chopped green onions. A beaten egg is added to the soup just before serving. 749 팥 pat Red Bean(s) / Haricot rouge

750 팥(시루)떡 pattteok / patsirutteok Red Bean Rice Cake / Gâteaux de riz aux haricots rouges broyés

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.

217

751 팥밥 patbap Rice with Red Beans / Riz aux haricots rouges Rice cooked with red beans to give it flavor and color. The red beans are steamed in advance then cooked again with the rice.

752 팥죽 patjuk Red Bean Porridge / Porridge de riz et de haricots rouges

A rice porridge made with red beans. After boiling the beans, they are strained to produce a liquid which is added to the cooked rice porridge. Sometimes small rice balls are added. This dish is made specially to celebrate the winter solstice.

753 패주구이 paeju-gui Grilled Scallops / Coquilles Saint-Jacques grillées (aux champignons et au bœuf) Seasoned scallops often grilled with beef and mushrooms.

754 편수 pyeonsu Summer Dumplings / Raviolis d'été à la viande et aux légumes Square dumplings filled with seasoned ground beef and vegetables. Served in the summer.

755 편육 pyeonyuk Pressed Meat / Pâté de bœuf ou de porc bouilli Beef or pork cooked in boiling water and pressed. Served in thin slices with seasoned soy sauce.

218

756 편포 pyeonpo ⇔ 대추초 daechucho 198, 칠보편포 chilbo-pyeonpo 711 Ground Beef Jerky / Viande hachée assaisonnée et séchée Minced beef that is seasoned, formed into flat patties, and dried.

757 평양냉면 Pyeongyang-naengmyeon Pyeongyang-style Chilled Buckwheat Noodle Soup / Soupe froide aux nouilles de sarrasin à la mode de Pyeongyang A soup of buckwheat noodles served in a chilled beef and radish broth and topped with sliced Korean pear, cold meats, white radish kimchi, and a hardboiled egg. Originates in Pyeongyang, the North Korean capital.

758 포 po Beef or Fish Jerky / Bœuf ou poisson assaisonné et séché Dried meat or fish marinated in soy sauce, sugar, and black pepper.

포기김치 pogi-kimchi ⇒ 통배추김치 tongbaechu-kimchi 737

759 표고버섯 pyogobeoseot Shiitake Mushroom / Champignon parfumé

219

760 표고전 pyogojeon Pan-fried Shiitake Mushroom / Champignons parfumés panés Shiitake mushrooms coated in flour, dipped in an egg batter, and pan-fried. The mushroom is often filled with minced beef and other ingredients.

761 풋고추 putgochu Young Green Chili Peppers / Piment vert

Young green chili peppers that are picked before they turn red. Eaten fresh, or chopped and added to stews or stir-fries.

762 한과 hangwa Traditional Sweets / Assortiment de gâteaux coréens

Many types of traditional Korean sweets and cookies. They vary according to ingredients and preparation method.

220

763 한정식 hanjeongsik Korean Table d'Hote / Table coréenne (riz, potage, mets variés et dessert) A traditional set menu of various dishes served with rice, soup, kimchi and side dishes.

764 한치(물)회 hanchihoe / hanchi-mulhoe Raw Cuttlefish in Water / Calmars crus assaisonnés dans un bouillon froid Fresh cuttlefish cleaned, thinly sliced, and served in chilled water.

765 한치회덮밥 hanchihoe-deopbap Seasoned Raw Cuttle fish over Rice / Calmars crus assaisonnés sur lit de riz Thin slices of fresh cuttlefish served over rice with vinegared red chili pepper paste and mixed before eating.

766 함흥냉면 Hamheung-naengmyeon Hamheung-style Spicy Chilled Noodles / Nouilles froides à la mode de Hamheung Chewy noodles made from potato starch and served chilled with a spicy chili sauce. The most popular version is topped with raw skate. This style of chilled noodles originates in the Hamheung region of North Korea.

767 합자죽 hapjajuk Rice Porridge with Clams and Mussels / Bouillie de riz aux moules et aux clams Rice porridge served with shelled clams and mussels and seasoned with garlic juice.

221

768 해물겨자채 haemul-gyeojachae Sliced Seafood with Mustard Sauce / Fruits de mer à la sauce moutarde

Julienned jellyfish, squid and cucumber dressed with a mustard sauce.

769 해물된장찌개 haemul-doenjangjjigae Thick Soybean Paste Stew with Seafood / Ragoût de pâte de soja fermentée aux fruits de mer A thick soybean paste (doenjang) stew made with clams, shrimp, crab and other seafood.

770 해물전 haemuljeon Pan-fried Seafood / Fruits de mer panés Scallops, clams, mussels, shrimp and oysters dipped in a flour and egg batter and pan-fried.

771 해물전골 haemul-jeongol Seafood Hot Pot / Marmite de fruits de mer

Seafood such as fish, clams, shrimp, and squid cooked in a hot pot with vegetables and beef.

222

772 해물파전 haemul-pajeon Seafood and Green Onion Pancake / Crêpe à la ciboulette et aux fruits de mer

Pancakes made of a flour and egg batter pan-fried with a layer of green onions and seafood.

773 해삼 haesam Sea Cucumber / Concombre de mer (holothurie) 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.

774 해삼초회 haesam-chohoe Raw Sea Cucumber Slices / Concombre de mer cru à la sauce de soja vinaigrée

Fresh sea cucumbers cleaned, sliced and served raw with vinegared soy sauce or a vinegared red chili pepper paste.

223

775 해삼탕 haesamtang Sea Cucumber Soup / Soupe aux concombres de mer 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.

776 해장국 haejang-guk Hangover Soup / Soupe de sang caillé et de bœuf 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.

777 해파리냉채 haepari-naengchae Chilled Jellyfish Salad / Salade de méduse à la sauce moutarde

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.

778 헛제삿밥 heotjesatbap Andong-style Bibimbap / 'Bibimbap' à la mode d'Andong 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.

224

779 호두 hodu Walnut(s) / Noix 780 호두조림 hodu-jorim Glazed Walnuts / Noix assaisonnées et mijotées 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.

781 호박 hobak Pumpkin (Squash) / Courgette

782 호박고지떡 hobakgojitteok Pumpkin Rice Cake / Gâteaux de riz au potiron séché et aux haricots rouges 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. 783 호박김치 hobak-kimchi Pumpkin Kimchi / Kimchi au potiron 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.

225

784 호박나물 hobak-namul Squash Namul / Julienne de courgette sautée au piment vert

Summer squash julienned and sauteed with green chili peppers, garlic, sesame oil and soy sauce.

785 호박범벅 hobak-beombeok Pumpkin and Mixed Grain Porridge / Bouillie de riz gluant au potiron et aux haricots A thick porridge made of steamed and mashed pumpkin with glutinous rice flour, cooked red beans, and soybeans.

786 호박볶음 hobak-bokkeum Sauteed Squash / Courgettes sautées Squash sliced into half moons and pan-fried with pickled shrimp sauce, wild sesame oil, green onions, and garlic.

787 (애)호박선 / 애호박찜 (ae)hobakseon / aehobakjjim Stuffed Summer Squash / Courgettes farcies à la vapeur 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.

788 호박잎쌈 hobangnipssam Pumpkin Leaf Wraps / Riz entouré de feuilles de courgette Steamed pumpkin leaves used to wrap spoonfuls of rice and other food. Served with a red chili pepper paste sauce. 226

789 호박전 hobakjeon Pan-fried Summer Squash / Courgettes panées Squash sliced into thin round pieces, coated in flour and egg batter, and pan-fried.

790 호박죽 hobak-juk Pumpkin Porridge / Bouillie de riz au potiron 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.

791 홍어 hongeo Skate / Raie 홍어어시욱 hongeo-eosiuk ⇒ 홍어찜 hongeojjim 792

792 홍어찜 hongeo-jjim Steamed Skate / Raie assaisonnée à la vapeur

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.

793 홍어회 hongeo-hoe Spicy Skate in Vinegar / Raie crue au piment et au vinaigre 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.

227

794 홍합 honghap Mussels / Moule 795 홍합미역국 honghap-miyeokguk Seaweed Soup with Mussels / Soupe d'algues aux moules A soup made with seaweed and fresh mussels. Dried mussels are used when fresh ones are not available.

796 홍합죽 honghapjuk Rice Porridge with Mussels / Bouillie de riz aux moules A rice porridge with mussels and ground beef. A popular dish for the elderly and for babies starting on solid foods. Also called damchaejuk.

797 홍합초 honghapcho Braised Mussels / Moules assaisonnées et mijotées

Mussels braised in soy sauce, sugar, black pepper and sesame oil until reduced.

798 화양적 hwayangjeok Beef and Vegetable Skewers / Brochettes de bœuf et légumes variés Brochettes of beef, bellflower roots (doraji), carrots, shiitake mushrooms, cucumbers and other ingredients cut into strips, sauteed in soy sauce and sesame oil, then put onto skewers and pan-fried.

228

799 화전 hwajeon Flower Rice Pancake / Crèpes de riz gluant aux pétales

Round, fiat rice cakes made of glutinous rice flour, decorated with minced jujubes (Korean dates) or petals of colorful flowers such as azalea, rose, chrysanthemum, and pan-fried. The fried cakes are sprinkled with sugar while still warm.

800 화채 hwachae Korean Fruit Punch / Boisson sucrée aux fruits 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.

801 황태구이 hwangtae-gui ⇔ 동태 dongtae 236, 명태 myeongtae 315, 북어 bugeo 397 Grilled Dried Pollack / Merlan séché assaisonné et grillé Freeze-dried pollack grilled with a seasoning of soy sauce, red chili pepper paste, green onions, garlic, sesame oil, sugar and black pepper.

802 회 hoe Raw Seafood / Poisson cru 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).

229

803 회냉면 hoe-naengmyeon Cold Buckwheat Noodles with Raw Fish / Nouilles froides au poisson cru assaisonné à la sauce piquante Hamheung-style buckwheat noodles mixed with a spicy sauce and topped with raw or fermented skate. Served cold.

804 회덮밥 hoe-deopbap Raw Fish Bibimbap / 'Bibimbap' au poisson cru Slices of raw fish and fresh vegetables served in a bowl over rice with vinegared red chili pepper paste. Mixed thoroughly before eating.

805 흑임자죽 heugimja-juk Black Sesame Porridge / Bouillie de riz au sésame noir

A porridge made of white rice and ground black sesame seeds. Popular as a high energy food.

806 흰떡 huintteok White Rice Cake / Gâteaux de riz 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.

807 흰죽 huinjuk Rice Porridge / Bouillie de riz nature 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. 230

* The English name and keyword index is alphabetized acording to the English alphabet. The numbers refer to the entry number, not the page.

231

Abalone 643 Abalone in Soy Sauce 646 Raw Abalone 647 Rice Porridge with Abalone 644 Simmered Abalone 645

Acorn 226 Acorn Cake 228 Acorn Starch jelly 229 Chilled Acorn Noodle Soup 227

Dried Anchovies 310 Sauteed Dried Anchovies 311

Andong Braised Chicken 519

Andong Soju 518 Andong-style Bibimbap 778

Angelica Tea 187

Angler Fish (Monkfish) 514 Angler Fish Stew 516 Spicy Angler Fish with Soybean Sprouts 515

Apple 416

Apricot 422 Jellied Apricots 423

Seasoned Ark Shells 122

Arrowroot Tea 712

232

Assorted Cold Plate with Mustard Sauce 42 Assorted Pan-fried Delicacies 318 Assorted Raw Fish 319 Assorted Side Dishes 354

Azalea Liquor 682 Azalea Punch 684 Pan-fried Cake with Azaleas 683

233

Baby Octopus 139 Baby Octopus Hot Pot 141 Bulgogi and Baby Octopus Hot Pot 406 Raw Baby Octopus 142 Stir-fried Baby Octopus 140

Baby Squid 670

Bamboo Salt 679 Rice Steamed in Bamboo 192

Bamboo Shoots 674 Julienned Bamboo Shoots 677 Parboiled Bamboo Shoots 678 Sauteed Bamboo Shoots 675 Stuffed Bamboo Shoots 676

Banquet Noodles 624

Bulgogi (Korean Barbecue) 404 Charcoal Barbecued Beef Short Ribs 490

Barley Balls in Omija Punch 380 Barley Rice 379 Barley Tea 381 Soybean Paste Mixed with Barley 292

Barley Balls in Omija punch 380

Basic Seasonings 35

Battered Meat and Vegetable Soup 707

Bean (Soybean) 715 Bean and Rice Porridge 727 234

Chilled White Bean Soup 716 Noodles in Chilled White Bean Soup 717 Cooked Rice with Beans 724 Glazed Black Beans 726 Rice Cake with Beans and Chestnuts 471 Sweet Rice Cake with Beans 723

Beef 464 Beef and Rice Cake Brochette 281 Beef and Vegetable Brochette(1) 420 Beef and Vegetable Brochette(2) 626 Beef and Vegetable Brochette(3) 798 Beef Brochette 466 Beef Chunks Braised in Soy Sauce 638 Beef Hot Pot 468 Beef or Fish jerky 758 Beef Soup and Rice 272 Bibimbap (Rice Mixed with Vegetables and Beef) 412 Boiled Beef Slices 479 Boiled Beef Tongue 593 Braised Radish with Beef and Mushroom 585 Charcoal Barbecued Beef Short Ribs 490 Chopped Raw Beef Liver 17 Clear Beef Soup (1) 296 Clear Beef Soup (2) 465 Deep-fried Beef 469 Dried Beef jerky 604 Dureup and Beef Brochette 256 Grilled and Braised Beef 635 Grilled Beef 467 Grilled Beef Kidney 728 Grilled Beef Tripe and lntestines 527 Grilled Beef with Salt and Sesame Oil 671 Grilled Sliced Beef 150 Ground Beef jerky 756 235

Ground Beef jerky with Pine Nuts 711 Marinated and Grilled Beef Short Ribs 18 Mung Bean Jelly Mixed with Vegetables and Beef 730 Noodles in Thick Beef Soup 69 Pan-fried Beef and Fish Brochette 417 Pan-fried Beef Liver 16 Pan-fried Beef Patties (1) 447 Pan-fried Beef Patties (2) 586 Pine Mushroom and Beef Brochette 460 Pollack and Beef Soup 533 Radish and Beef Soup 335 Rice in Beef Soup 632 Sauteed Beef Liver 13 Simmered Beef Shank 418 Simmered Pine Mushroom with Beef Stuffing 462 Spicy Beef and Leek Soup 603 Spicy Sliced Beef Stew 253 Steamed Fish Fillet, Beef and Vegetable Mix 537 Stuffed Eggplant with Beef 12 Thick Beef Soup 70

Beef Tripe and Intestine Soup 143 Grilled Beef Tripe and Intestines 527

Beef Tripe Tartare 700 Korean Beef Steak Tartare 605 Stone Pot Bibimbap with Beef Tartare 606

Beef Tripe 71 Beef Tripe and lntestineSoup 143 Beef Tripe Soup 526 Beef Tripe Tartare 700 Beef Tripe with Spicy Sauce 530 Chopped Beef Tripe Soup 532 Grilled Beef Tripe 72 236

Grilled Beef Tripe and Intestines 527 Spicy Beef Tripe Hot Pot 73

Makgeolli (Thick Rice Beer) 289 Thick Rice Beer 233

Bellflower Root(s) 216 Bellflower Root Namul 217 Bellflower Root Salad 218 Candied Bellflower Roots 219

Bibimbap (Rice Mixed with Vegetables and Beef) 412 Andong-style Bibimbap 778 Bibimbap with Wild Vegetables 421 Jeonju-style Bibimbap 648 Stone Pot Bibimbap 232 Stone Pot Bibimbap with Beef Tartare 606

Glazed Black Beans 726

Black Sesame and Rice Porridge 805

Blanched and Seasoned Minari 338

Blood Sausage Soup 485 Korean-style Blood Sausage 484

Blue Crab 128 Blue Crab Soup 130 Steamed Blue Crab Meat 129

Boiled Beef Slices 479 Boiled Beef Tongue 593 Boiled Dmnplings 333 237

Boiled Meat Platter 536 Boiled Sweet Pear with Ginger 362 Braised Hard-boiled Eggs 170

Andong Braised Chicken 519 Beef Chunks Braised in Soy Sauce 638 Braised Carp 618 Braised Chicken 182 Braised Crusian Carp 408 Braised Dried Pollack 401 Braised Green Chili Peppers 64 Braised Hairtail 22 Braised Hard-boiled Eggs 170 Braised Mackerel 54 Braised Mackerel Pike 127 Braised Mud Snails 592 Braised Mussels 797 Braised Oxtail 470 Braised Pan-fried Dubu 264 Braised Potato 29 Braised Pulfer Fish 390 Braised Radish with Beef and Mushroom 585 Braised Sea Bream 222 Braised Short Ribs 19 Braised, Simmered or Steamed Dishes 689 Braised Small Abalone 560 Braised Sole 7 Braised Spareribs 242 Braised Taro Stems 732 Braised Yellow Croaker 663 Grilled and Braised Beef 635 Soy Sauce Braised Dishes 666 Three Braised Delicacies 427

238

Brochette 640 Beef and Rice Cake Brochette 281 Beef and Vegetable Brochette (1) 420 Beef and Vegetable Brochette (2) 626 Beef and Vegetable Brochette (3) 798 Beef Brochette 466 Brochette of Rice Pasta with Vegetables 278 Dureup and Beef Brochette 256 Meat and Vegetable Brochette 123 Mixed Brochette 625 Pan-fried Beef and Fish Brochette 417 Pan-fried Kimchi Brochette 100 Pine Mushroom and Beef Brochette 460

Buckwheat Noodles in Chilled Broth 332 Noodles in Clam Broth 656 Noodles in Clear Broth 82 Raw Damselfish in Chilled Broth 621 Thick Noodles in Clear Broth 1

Browned Rice 159

Browned Rice Tea 489

Buckwheat 306 Buckwheat Jelly 308 Buckwheat Noodle Soup 583 Buckwheat Noodles 307 Buckwheat Noodles in Oilled Broth 332 Buckwheat Noodles in Radish Kimchi Water 235 Buckwheat Noodles with Vegetables 290 Oilled Buckwheat Noodle Soup 146 Chilled Buckwheat Noodles with Radish Kimchi 545 Mixed Buckwheat Noodles 411 Pyeongyang-style Chilled Buckwheat Noodle Soup 757 239

Bulgogi (Korean Barbecue) 404 Bulgogi and Baby Octopus Hot Pot 406 Bulgogi in Stone Pot 405 Bulgogi Set Menu 407

Meat and Vegetable Bundles Tied with Green Onion 741 Minari Bundles with Meat 337

Burdock 594 Glazed Burdock 595

Seasoned Bushy Seaweed 735

Butterbur Stem Namul 301

Button Mushroom 531

240

Acorn Cake 228 Beef and Rice Cake Brochette 281 Coated Sweet Rice Cake 167 Half-moon Potato Cake 27 Half-moon Puffed Rice Cake 36 Half-moon Rice Cake 463 Layered Rice Cake 497 Mugwort Rice Cake 511 Pan-fried Cake with Azaleas 683 Pan-fried Sweet Rice Cake Coated with Honey 672 Pan-fried Sweet Rice Cake with Fillings 696 Pan-fried Sweet Rice Cake with Flower Petals 799 Patterned Rice Cake 649 Potato Cake 25 Powder Coating for Rice Cake 56 Pumpkin Rice Cake 782 Rainbow Rice Cake 325 Red Bean Rice Cake 750 Rice Cake 275 Rice Cake with Beans and Chestnuts 471 Rice Wine Cake 680 Steamed White Rice Cake 371 Sweet Rice Cake 616 Sweet Rice Cake with Beans 723 Sweet Rice Cake with Fillings 266 White Rice Cake 806

Candied Bellflower Roots 219 Candied Chestnuts 359 Candied Fresh Ginseng 475 Candied Fruits or Roots 652 Candied Ginger 436 Candied Ginseng 613 Candied Lotus Roots 540 Traditional Candied Fruit 75 241

Malt Candy 547 Pine Nut Candy 630

Braised Carp 618 Raw Carp 619

Spicy Catfish Stew 305

Cham Namul 693

Charcoal Barbecued Beef Short Ribs 490

Cheonggukjang (Extra Strong Soybean Paste) Stew 702

Chestnut(s) 357 Chestnut-filled Jujube 198 Mashed Chestnut Sweets 607 Candied Chestnuts 359 Peeled Fresh Chestnuts 438 Rice Cake with Beans and Chestnuts 471 Sweet Rice Balls Coated with Chestnuts 358

Chicken 176 Andong Braised Chicken 519 Braised Chicken 182 Chicken and Crusian Carp Soup 588 Chicken and Rice Porridge 183 Chicken Ginseng Soup 425 Chicken Gizzards 179 Chicken Soup 177 Chicken Soup with Rice 584 Chilled Chicken Soup 617 Deep-fried Chicken 186 Glazed Fried Chicken 175 Grilled Chicken 178 242

Grilled Whole Chicken 736 Home-style Noodle Soup with Chicken 185 Seasoned and Simmered Chicken 184 Spicy Grilled Chicken 174 Stir-fried Chicken 181 Stuffed Ogol Chicken Soup 551 Whole Chicken Soup 180 Young Chicken and Ginseng Soup 549

Chili Pepper(s) 59 Red Chili Pepper Paste 61 Red Chili Pepper Paste with Vinegar 706 Red Chili Pepper Powder 66 Braised Green Chili Peppers 64 Pan-fried Stuffed Green Chili Peppers 63 Pickled Green Chili Peppers 62 Sauteed Green Chili Peppers 60 Steamed Green Chili Peppers 65 Young Green Chili Peppers 761

Chili Pepper Leaf Namul 67

Buckwheat Noodles in Chilled Broth 332 Chilled Acorn Noodle Soup 227 Chilled Buckwheat Noodle Soup 146 Chilled Buckwheat Noodles with Radish Kimchi 545 Chilled Chicken Soup 617 Chilled Cucumber Soup 562 Chilled Noodle Soup 145 Chilled Noodle Soup with Kimchi 99 Chilled Seaweed Soup 344 Chilled Soup 144 Chilled White Bean Soup 716 Hamheung-style Spicy Chilled Noodles 766 Noodles in Chilled White Bean Soup 717 243

Pyeongyang-style Chilled Buckwheat Noodle Soup 757 Raw Damsellish in Chilled Broth 621 Rice or Noodles in Chilled Kimchi Water 102 Spicy Chilled Noodles with Raw Skate 803

Chinese Cabbage 363 Chinese Cabbage and Radish Kimchi 443 Chinese Cabbage Heart Soup 367 Chinese Cabbage Kimchi 365 Chinese Cabbage Root Soup 366 Chinese Cabbage Soup (1) 368 Chinese Cabbage Soup (2) 589 Chinese Cabbage Wraps with Pork 383 Spicy Chinese Cabbage Salad Kimchi 364 White Chinese Cabbage Kimchi 369 Whole Chinese Cabbage Kimchi 737 Chinese Quince 316 Chinese Quince Tea 317 Chive 394 Chive Kimchi 395 Chive Pancake 396 Chopped Beef Tripe Soup 532 Chopped Raw Beef Liver 17 Chrysanthemum Rice Wine 84 Cinnamon Punch with Dried Persimmon 480 Cinnamon Tea 47 Citron 600 Citron Tea 602 Glazed Citron 601

244

Clam (l) 203 Clam (2) 655 Clam and Rice Porridge 207 Clam Hot Pot 206 Clam Soup (1) 205 Clam Soup (2) 658 Noodles in Clam Broth 656 Small Clam Soup 639 Grilled Clams 204 Pickled Small Clams 657 Rice Porridge with Clams and Mussels 767 Steamed Stuffed Clams 208

Clear Beef Soup (1) 296 Clear Beef Soup (2) 465

Clear Rice Wine (1) 525 Clear Rice Wine (2) 704

Coated Sweet Rice Cake 167 Deep-fried Vegetables Coated with Starch 392 Pan-fried Sweet Rice Cake Coated with Honey 672 Sweet Rice Balls Coated with Chestnuts 358 Powder Coating for Rice Cake 56

Cod 189 Cod Soup 191 Kimchi with Cod 190

Assorted Cold Plate with Mustard Sauce 42 Jellyfish Cold Plate 777

Conch 451 Parboiled Conch 453 Spicy Conch 452 245

Cooked Dried Radish Leaf Namul 494 Cooked Mideodeok 339 Cooked Pork 654 Cooked Rice 360 Cooked Rice with Beans 724 Cooked Sweet Potato Stems 49 Cooked Sweet Rice 690 Rice Cooked with Kimchi 103 Rice Cooked with Soybean Sprouts 721

Deep-fried Grain Cookies 599 Deep-fried Honey Cookies 523 Deep-fried Sweet Rice Cookies 419 Fried Ribbon Cookies 300 Pine Nut Cookies 629 Com and Grain Porridge 33 Rice with Corn 32 Crab 39 Crab Marinated in Soy Sauce 15 Crab Patties 40 Marinated Crab 41 Spicy Seasoned Crab 529 Steamed King Crab 188 Mini Crepes 353 Croaker 349 Dried Croaker Fillets 352 Grilled Croaker 350 Spicy Croaker Stew 351 Crown Daisy 507

246

Braised Crusian Carp 408 Chicken and Crusian Carp Soup 588 Cucumber(s) 561 Chilled Cucumber Soup 562 Seaweed and Cucumber Salad 347 Stuffed Cucumber Kimchi 566 Cucumbers Pickled in Salt Water 568 Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Sauteed Cucumbers 564 Seasoned Cucumbers 563 Seasoned Overripe Cucumbers 151 Stuffed Cucumbers 565 Raw Cuttlefish in Water 764 Seasoned Raw Cuttlefish over Rice 765

Cylindrical Rice Pasta 2

247

Grilled Darnselfish 620 Raw Damselfish in Chilled Broth 621

Day Lily Namul 598

Deep-fried Beef 469 Deep-fried Chicken 186 Deep-fried Dried Kelp 165 Deep-fried Grain Cookies 599 Deep-fried Honey Cookies 523 Deep-fried Laver 97 Deep-fried Oyster 91 Deep fried Seaweed or Vegetables 738 Deep-fried Shrimp 433 Deep-fried Sweet Potato 51 Deep-fried Sweet Rice Cookies 419

Deep-fried Sweet Rice Puffs 34 Deep-fried Vegetables 699 Deep-fried Vegetables Coated with Starch 392 Deep-fried Wild Sesame Leaves 118

Assorted Pan-fried Delicacies 318 Pan-fried Delicacies 641 Platter of Nine Delicacies 78 Three Braised Delicacies 427

Deodeok 209 Deodeok Kimchi 211 Deodeok Pickles 214 Deodeok Salad 213 Grilled Deodeok 210 Spicy Deodeok 212

Diced Radish Kimchi 109 248

Braised, Simmered or Steamed Dishes 689 Dishes for Drinks 520 Soy Sauce Braised Dishes 666

Dolnamul 230

Cinnamon Punch with Dried Persimmon 480 Cooked Dried Radish Leaf Namul 494 Deep-fried Dried Kelp 165 Dried Anchovies 310 Dried Beef Jerky 604 Dried Croaker Fillets 352 Dried Fish Slices 37 Dried Laver 93 Dried Persimmon 74 Dried Whitebait 373 Dried Yellow Croaker 87 Sauteed Dried Anchovies 311 Sauteed Dried Squid Strips 577 Seasoned Dried Radish 322 Seasoned Dried Squid Strips 576 Dry Snacks 288

Dried Pollack 397 Braised Dried Pollack 401 Dried Pollack Soup 403 Grilled Dried Pollack 398 Seasoned and Grilled Dried Pollack 801 Seasoned Dried Pollack 399 Seasoned Dried Pollack Flakes 400 Simmered Dried Pollack 402 Simmered Half-dried Pollack 714

Dried Radish Pickles 323 Seasoned Dried Radish 322 249

Cooked Dried Radish Leaf Namul 494 Dried Radish Leaf Soup 496 Dried Radish Leaf Stew 495 Dried Radish Leaves 493

Grain Powder Drink Mix 341

Dubu (Soybean Curd / Tofu) 259 Braised Pan-fried Dubu 264 Dubu Stew 265 Dubu Stew with Pickled Shrimp 263 Fancy Steamed Dubu 261 Pan-fried Dubu 260 Soft Dubu 486 Spicy Soft Dubu Stew 487 Stuffed Dubu Hot Pot 262 Duck 552 Duck Stew 554 Roast Duck 553 Dumpling(s) 293 Dumpling Hot Pot 294 Dumpling Soup 295 Boiled Dumplings 333 Fish Fillet Dumplings 535 Kimchi Dumplings 101 Pheasant Dumplings 135 Sliced Rice Pasta Soup with Dumplings 279 Steamed Dumplings 688 Summer Dumplings 754 Dureup 254 Dureup and Beef Brochette 256 Dureup Namul 255 Pan-fried Dureup 257 Parboiled Dureup 258 250

Grilled Eel 302 Raw Eel 303

Egg(s) 168 Egg Garnish 681 Egg Soup 46 Braised Hard-boiled Eggs 170 Pan-fried Eggs 169 Poached Eggs 473 Steamed Eggs 171

Eggplant 8 Eggplant Namul 9 Pan-fried Eggplant 11 Stuffed Eggplant 10 Stuffed Eggplant with Beef 12

251

Fancy Steamed Dubu 261

Fermented Soybean Bricks 309 Spicy Fermented Sole 6

Fiddlehead(s) 57 Fiddlehead Namul 58 Pan-fried Green Onion and Fiddlehead 160

Chestnut-filled Jujube 198 Pan-fried Sweet Rice Cake with Fillings 696 Pan-fried Wild Sesame leaves with Fillings 120 Sweet Rice Cake with Fillings 266

Fish Fillet Dumplings 535 Steamed Fish Fillet, Beef and Vegetable Mix 537 Dried Croaker Fillets 352 Pan-fried Fish Fillets 439

Assorted Raw Fish 319 Beef or Fish Jerky 758 Dried Fish Slices 37 Fish Fillet Dumplings 535 Fish or Meatball Soup 587 Pan-fried Beef and Fish Brochette 417 Pan-fried Fish Fillets 439 Raw Fish 441 Raw Fish and Vegetables over Rice 804 Raw Fish on Rice 440 Salted Fish 622 Spicy Fish Roe Stew 521 Steamed Fish Fillet, Beef and Vegetable Mix 537

Five Grain Rice 550

252

Seasoned Dried Pollack Flakes 400

Fresh Kimchi 38

Fresh Vegetable Salad 442

Grilled Freshwater Eel 637

Pickled Freshwater Shrimps 734

Spicy Freshwater Snails 68 Fried Ribbon Cookies 300 Fried Rice 391 Fried Rice with Kimchi 105 Glazed Fried Chicken 175 Frozen Pollack 236 Frozen Pollack Stew 239 Kimchi with Frozen Pollack 238 Spicy Frozen Pollack Stew 237 Korean Fruit Punch 800 Traditional Candied Fruit 75 Candied Fruits or Roots 652 Glazed Fruits and Nuts 482

253

Garlic 283 Pickled Garlic 284 Garlic Stems 285 Pickled Garlic Stems 287 Sauteed Garlic Stems 286 Garnish 55 Egg Garnish 681 Meat Garnish 131 G.I.Stew 393 Ginger 435 Boiled Sweet Pear with Ginger 362 Candied Ginger 436 Ginger Tea 437 Jujube and Ginger Tea 195

Gingko 610

Ginseng 612 Candied Fresh Ginseng 475 Candied Ginseng 613 Chicken Ginseng Soup 425 Ginseng Tea 615 Ginseng Wine 614 Seasoned Young Ginseng 340 Young Chicken and Ginseng Soup 549 Glazed Black Beans 726 Glazed Burdock 595 Glazed Citron 601 Glazed Fried Chicken 175 Glazed Fruits and Nuts 482 254

Glazed Lotus Roots 541 Glazed Pig's Feet 667 Glazed Spare1ibs 240 Glazed Walnuts 780 Puffer Fish (Swellfish / Globefish) 385 Godeulppaegi Kimchi 52 Gourd Peel Namul 355 Corn and Grain Porridge 33 Deep-fried Grain Cookies 599 Five Grain Rice 550 Grain Powder Drink Mix 341 Pumpkin and Mixed Grain Porridge 785 Grassy Seaweed 743 Grassy Seaweed Soup with Soybean Paste 745 Seasoned Grassy Seaweed 744

Braised Green Chili Peppers 64 Pan-fried Stuffed Green Chili Peppers 63 Pickled Green Chili Peppers 62 Sauteed Green Chili Peppers 60 Steamed Green Chili Peppers 65 Young Green Chili Peppers 761 Green Onion (Spring Onion) 740 Green Onion Kimchi 742 Green Onion Pancake 746 Green Onion Soup 748 Meat and Vegetable Bundles Tied with Green Onion 741 Pan-fried Green Onion and Fiddlehead 160 Seafood Pancake with Green Onion 772 Seasoned Green Onion 747 255

Green Tea 156 Green Tea Rice 157 Sparrow's Tongue Green Tea 623

Grilled and Braised Beef 635 Grilled Beef 467 Grilled Beef Kidney 728 Grilled Beef Tripe 72 Grilled Beef Tripe and Intestines 527 Grilled Beef with Salt and Sesame Oil 671 Grilled Chicken 178 Grilled Clams 204 Grilled Croaker 350 Grilled Damselfish 620 Grilled Deodeok 210 Grilled Dried Pollack 398 Grilled Eel 302 Grilled Fresh Short Ribs 434 Grilled Freshwater Eel 637 Grilled Hairtail 21 Grilled Herring 703 Grilled King Prawns 200 Grilled Mackerel 53 Grilled Mackerel Pike 126 Grilled Ox Heart 546 Grilled Pheasant 133 Grilled Pork Belly 424 Grilled Scallops 753 Grilled Sea Bream 221 Grilled Short Rib Meat Patties 276 Grilled Sirloin 271 Grilled Sliced Beef 150 Grilled Sole 5 Grilled Spareribs 241 Grilled Squid 570 256

Grilled Tilefish 580 Grilled Whole Chicken 736 Grilled Yellow Croaker 660 Marinated and Grilled Beef Short Ribs 18 Marinated Grilled Pork 244 Seasoned and Grilled Dried Pollack 801 Spicy Grilled Chicken 174

Ground BeefJerky 756 Ground Beef Jerky with Pine Nuts 711

Gugija Tea 77

Gyeolmyeongja Tea 44

257

Braised Hairtail 22 Grilled Hairtail 21

Half-moon Potato Cake 27 Half-moon Puffed Rice Cake 36 Half-moon Rice Cake 463

Raw Halibut 76

Hamheung-style Spicy Chilled Noodles 766

Hangover Soup 776

Hangover Soup with Ox Blood 445

Grilled Herring 703

Home-style Noodles in Pheasant Soup 136

Home-style Noodle Soup with Chicken 185

Deep-fried Honey Cookies 523 Honey Punch with Sweet Rice Balls 597 Pan-fried Sweet Rice Cake Coated with Honey 672

Hot Pot 642 Baby Octopus Hot Pot 141 Beef Hot Pot 468 Bulgogi and Baby Octopus Hot Pot 406 Clam Hot Pot 206 Dumpling Hot Pot 294 Mixed Mushroom Hot Pot 377 Noodle Hot Pot 83 Pine Mushroom Hot Pot 461 Royal Hot Pot 500 258

Seafood Hot Pot 771 Spicy Beef Tripe Hot Pot 73 Stuffed Dubu Hot Pot 262

259

Shaved Ice with Toppings 414

Igangju 611

260

Japchae (Clear Noodles Stir-fried with Vegetables) 627

Japanese Plum 297 Japanese Plum Liquor 298

Japanese Spanish Mackerel 426

Jelly 327 Jellied Apricots 423 Acorn Starch Jelly 229 Buckwheat Jelly 308 Mung Bean Jelly 153 Mung Bean Jelly Mixed with Vegetables and Beef 730

Jellyfish Cold Plate 777

Jeonju-style Bibimbap 648

Beef or Fish Jerky 758 Dried Beef Jerky 604 Ground Beef Jerky 756 Ground Beef Jerky with Pine Nuts 711

Jujube(s) 193 Chestnut-filled Jujube 198 Jujube and Ginger Tea 195 Jujube and Rice Porridge 196 Jujube Sweet Rice Balls 194 Jujube Tea 197 Mashed Jujube Sweets 664 Sweet Rice with Nuts and Jujubes 524

Julienned Bamboo Shoots 677 Julienned Radish Salad 324

261

Kelp 162 Deep-fried Dried Kelp 165 Kelp Wraps 163 Simmered Kelp 164

Kimchi 98 Buckwheat Noodles in Radish Kimchi Water 235 Chilled Buckwheat Noodles with Radish Kimchi 545 Chilled Noodle Soup with Kimchi 99 Chinese Cabbage and Radish Kimchi 443 Chinese Cabbage Kimchi 365 Chive Kimchi 395 Deodeok Kimchi 211 Diced Radish Kimchi 109 Fresh Kimchi 38 Fried Rice with Kimchi 105

Godeulppaegi Kimchi 52 Green Onoin Kimchi 742 Kimchi Dumplings 101 Kimchi Pancake 106 Kimchi Soup 108 Kimchi Stew 107 Kimchi with Cod 190 Kimchi with Frozen Pollack 238 Mixed Kimchi 291 Mustard Leaf Kimchi 31 Pan-fried Kimchi Brochette 100 Pheasant Kimchi 134 Pork and Kimchi Stir-fry 245 Pumpkin Kimchi 783 Radish Kimchi in Water 234 Radish Stem Kimchi 326 Radish Water Kimchi 138 Rice Cooked with Kimchi 103 262

Rice or Noodles in Chilled Kimchi Water 102 Sauteed Kimchi 104 Soybean leaf Kimchi 725 Soy Sauce Kimchi 633 Spicy Chinese Cabbage Salad Kimchi 364 Spring Onion Kimchi 686 Stuffed Cucumber Kimchi 566 Stuffed Kimchi 455 Stuffed White Radish Kimchi 409 Turnip Kimchi 488 Water Kimchi 331 White Chinese Cabbage Kimchi 369 Whole Chinese Cabbage Kimchi 737 Whole Radish Kimchi 708 Wrapped Kimchi 384 Young Summer Radish Kimchi 544

Korean Beef Steak Tartare 605

Korean Fruit Punch 800

Korean Honey Melon 694

Korean Pear 361

Korean-style Blood Sausage 484

Korean Table d'Hote 763

263

Pickled Large-eyed Herring 372

Deep-fried Laver 97 Dried Laver 93 Rice Rolls in Laver 96 Seasoned Laver 95 Toasted Laver 94

Layered Rice Cake 497

Spicy Beef and Leek Soup 603

Lettuce 428 Lettuce Salad 429 Rice Wrapped in Lettuce 430

Azalea Liquor 682 Japanese Plum Liquor 298

Loach Soup 709

Lotus Roots 538 Candied Lotus Roots 540 Glazed Lotus Roots 541 Pan-fried Lotus Roots 539

264

Braised Mackerel 54 Grilled Mackerel 53 Mackerel Pike 125 Braised Mackerel Pike 127 Grilled Mackerel Pike 126 Makgeolli (Thick Rice Beer) 289 Mallow Soup with Soybean Paste 517 Malt Candy 547 Malt Toffee 548 Maltose Syrup 334 Spicy Mandarin Fish Stew 505 Mandarin Orange 92 Crab Marinated in Soy Sauce 15 Marinated and Grilled Beef Short Ribs 18 Marinated Crab 41 Marinated Grilled Pork 244 Mashed Chestnut Sweets 607 Mashed Jujube Sweets 664 Battered Meat and Vegetable Soup 707 Boiled Meat Platter 536 Grilled Short Rib Meat Patties 276 Meat and Vegetable Brochette 123 Meat and Vegetable Bundles Tied with Green Onion 741 Meat Garnish 131 Minari Bundles with Meat 337 Pressed Meat 755 265

Fish or Meatball Soup 587

Korean Honey Melon 694

Cooked Mideodeok 339

Millet 476 Millet Balls 477 Millet Pancake 478

Millet Balls 477

Minari 336 Blanched and Seasoned Minari 338 Minari Bundles with Meat 337

Mini Crepes 353

Grain Powder Drink Mix 341 Bibimbnp (Rice Mixed with Vegetables and Beef) 412 Mixed Brochette 625 Mixed Buckwheat Noodles 411 Mixed Kimchi 291 Mixed Mushroom Hot Pot 377 Mixed Noodles 410 Mixed Ox Bones 415 Mixed Stew 444 Mung Bean Jelly Mixed with Vegetables and Beef 730 Pumpkin and Mixed Grain Porridge 785 Soybean Paste Mixed with Barley 292

Angler Fish (Monkfish) 514

Mud Snail and Soybean Paste Stew 591 Braised Mud Snails 592 266

Mugwort 506 Mugwort Noodles 510 Mugwort Rice Cake 511 Mugwort Soup 509 Sweet Rice Balls with Mugwort 508

Munbaeju 328

Mung Bean 152 Mung Bean Jelly 153 Mung Bean Jelly Mixed with Vegetables and Beef 730 Mung Bean Pancake 154 Mung Bean Porridge 155

Mung Bean Sprout Namul 483

Mushroom 374 Braised Radish with Beef and Mushroom 585 Button Mushroom 531 Mixed Mushroom Hot Pot 377 Mushroom Soup 375 Pan-fried Shiitake Mushroom 760 Pine Mushroom 457 Pine Mushroom and Beef Brochette 460 Pine Mushroom Hot Pot 461 Pine Mushroom Rice 458 Sauteed Pine Mushroom 459 Shiitake Mushroom 759 Simmered Pine Mushroom with Beef Stuffing 462 Ssari Mushroom 501 Stir-fried Mushroom 376

267

Mussels 794 Braised Mussels 797 Rice Porridge with Clams and Mussels 767 Rice Porridge with Mussels 796 Seaweed Soup with Mussels 795

Mustard Leaf Kimchi 31

Assorted Cold Plate with Mustard Sauce 42 Mustard and Vinegar Sauce 43 Sliced Seafood with Mustard Sauce 768

268

Naengi 147 Naengi Namul 148 Naengi Soup 149

Bellflower Root Namul 217 Butterbur Stem Namul 301 Cham Namul 693 Chili Pepper Leaf Namul 67 Cooked Dried Radish Leaf Namul 494 Day Llly Namul 598 Dureup Namul 255 Eggplant Namul 9 Fiddlehead Namul 58 Gourd Peel Namul 355 Mung Bean Sprout Namul 483 Naengi Namul 148 Seasoned Soybean sprout Namul 720 Soybean Sprout Namul 718 Squash Namul 784 White Radish Namul 321 Wild Aster Namul 710 Wild Lettuce Namul 513 Wild Sesame Leaf Namul 117

Noodle(s) 81 Buckwheat Noodle Soup 583 Chilled Acorn Noodle Soup 227 Chilled Buckwheat Noodle Soup 146 Chilled Noodle Soup 145 Chilled Noodle Soup with Kimchi 99 Home-style Noodle Soup 713 Home-style Noodle Soup with Chicken 185 Noodle Hot Pot 83 Pyeongyang-style Chilled Buckwheat Noodle Soup 757 Banquet Noodles 624 269

Buckwheat Noodles 307 Buckwheat Noodles in Chilled Broth 332 Buckwheat Noodles in Radish Kimchi Water 235 Buckwheat Noodles with Vegetables 290 Chilled Buckwheat Noodles with Radish Kimchi 545 Hamheung-style Spicy chilled Noodles 766 Home-style Noodles in Pheasant Soup 136 Japchae (Clear Noodles Stir-fried with Vegetables) 627 Mixed Buckwheat Noodles 411 Mixed Noodles 410 Mugwort Noodles 510 Noodles in Chilled White Bean Soup 717 Noodles in Clam Broth 656 Noodles in Clear Broth 82 Noodles in Sesame Soup 112 Noodles in Thick Beef Soup 69 Ramyeon (Instant Noodles) 282 Rice or Noodles in Chilled Kimchi Water 102 Spicy Chilled Noodles with Raw Skate 803 Thick Noodles in Clear Broth 1 Thin Noodles 454

Glazed Fruits and Nuts 482 Sweet Rice with Nuts and Jujubes 524

270

Octopus 329 Parboiled Octopus 330 Stuffed Ogol Chicken Soup 551 Sesame Oil 691 Wild Sesame Oil 267 Omija 555 Barley Balls in Omija Punch 380 Omija Punch 557 Omija Tea 556 Hangover Soup with Ox Blood 445 Ox Bone Soup 446 Mixed Ox Bones 415 Ox Foot Soup 668 Pressed Ox Feet 669 Pressed Ox Head 472 Grilled Ox Heart 546 Ox Knee Soup 215 Braised Oxtail 470 Oxtail Soup 121 Oyster 85 Deep-fried Oyster 91 Oyster Rice 86 Oyster Soup 90 Pan-fried Oyster 88 Pickled Oyster 534 Spicy Pickled Oyster 89 271

Chive Pancake 396 Green Onion Pancake 746 Kimchi Pancake 106 Millet Pancake 478 Mung Bean Pancake 154 Seafood Pancake with Green Onion 772

Assorted Pan-fried Delicacies 318 Braised Pan-fried Dubu 264 Pan-fried Beef and Fish Brochette 417 Pan-fried Beef Liver 16 Pan-fried Beef Patties (1) 447 Pan-fried Beef Patties (2) 586 Pan-fried Cake with Azaleas 683 Pan-fried Delicacies 641 Pan-fried Dubu 260 Pan-fried Dureup 257 Pan-fried Eggplant 11 Pan-fried Eggs 169 Pan-fried Fish Fillets 439 Pan-fried Green Onion and Fiddlehead 160 Pan-fried Kimchi Brochette 100 Pan-fried King Prawns 201 Pan-fried Lotus Roots 539 Pan-fried Oyster 88 Pan-fried Potato 28 Pan-fried Seafood 770 Pan-fried Shiitake Mushroom 760 Pan-fried Soybean Paste Patties 634 Pan-fried Summer Squash 789 Pan-fried Stuffed Green Chili Peppers 63 Pan-fried Sweet Potato 50 Pan-fried Sweet Rice Cake Coated with Honey 672 Pan-fried Sweef Rice Cake with Fillings 696 Pan-fried Sweet Rice Cake with Flower Petals 799 Pan-fried Wild Sesame Leaves with Fillings 120 272

Parboiled Bamboo Shoots 678 Parboiled Conch 453 Parboiled Dureup 258 Parboiled Octopus 330 Parboiled Squid 573

Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Red Chili Pepper Paste 61 Red Chili Pepper Paste with Vinegar 706 Soybean Paste 250 Soybean Paste Mixed with Barley 292

Patterned Rice Cake 649

Crab Patties 40 Grilled Short Rib Meat Patties 276 Pan-fried Beef Patties (1) 447 Pan-fried Beef Patties (2) 586 Pan-fried Soybean Paste Patties 634

Peach 387

Peanut 274

Boiled Sweet Pear with Ginger 362 Korean Pear 361

Peeled Fresh Chestnuts 438

Persimmon 23 Cinnamon Punch with Dried Persimmon 480 Dried Persimmon 74

Pheasant 132 Grilled Pheasant 133 273

Home-style Noodles in Pheasant Soup 136 Pheasant Dumplings 135 Pheasant Kimchi 134

Cucumbers Pickled in Salt Water 568 Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Dubu Stew with Pickled Shrimp 263 Pickled Freshwater Shrimps 734 Pickled Garlic 284 Pickled Garlic Stems 287 Pickled Green Chili Peppers 62 Pickled Large-eyed Herring 372 Pickled Oyster 534 Pickled Pollack Innards 697 Pickled Pollack Roe 313 Pickled Radish 685 Pickled Seafood 650 Pickled Sea Urchin Roe 449 Pickled Shrimp 432 Pickled Shrimp Stew 651 Pickled Small Abalone 559 Pickled Small Clams 657 Pickled Small Octopus 124 Pickled Squid 575 Pickled Vegetables 636 Pickled Wild Sesame Leaves 119 Pickled Yellow Croaker 662 Spicy Pickled Oyster 89 Deodeok Pickles 214 Dried Radish Pickles 323

Stuffed Piglet 522

Glazed Pig's Feet 667

274

Pine Mushroom 457 Pine Mushroom and Beef Brochette 460 Pine Mushroom Hot Pot 461 Pine Mushroom Rice 458 Sauteed Pine Mushroom 459 Simmered Pine Mushroom with Beef Stuffing 462

Pine Nut(s) 628 Pine Nut Candy 630 Pine Nut Cookies 629 Pine Nut Porridge 631 Ground Beef Jerky with Pine Nuts 711

Boiled Meat Platter 536 Platter of Nine Delicacies 78

Poached Eggs 473

Pollack 315 Braised Dried Pollack 401 Dried Pollack 397 Dried Pollack Soup 403 Frozen Pollack 236 Frozen Pollack Stew 239 Grilled Dried Pollack 398 Kimchi with Frozen Pollack 238 Pickled Pollack Innards 697 Pickled Pollack Roe 313 Pollack and Beef Soup 533 Pollack Roe 312 Seasoned and Grilled Dried Pollack 801 Seasoned Dried Pollack 399 Seasoned Dried Pollack Flakes 400 Simmered Dried Pollack 402 Simmered Half-dried Pollack 714 275

Spicy Frozen Pollack Stew 237 Steamed Spicy Pollack Roe 314

Pork 243 Chinese Cabbage Wraps with Pork 383 Cooked Pork 654 Marinated Grilled Pork 244 Pork and Kimchi Stir-fry 245 Pressed Pork 247 Stir-fried Pork 246

Grilled Pork Belly 424

Pressed Pork Head 248

Porridge 673 Bean and Rice Porridge 727 Black Sesame and Rice Porridge 805 Chicken and Rice Porridge 183 Clam and Rice Porridge 207 Corn and Grain Porridge 33 Jujube and Rice Porridge 196 Mung Bean Porridge 155 Pine Nut Porridge 631 Ptunpkin and Mixed Grain Porridge 785 Pumpkin Porridge 790 Rice and Red Bean Porridge 752 Rice Porridge 807 Rice Porridge with Abalone 644 Rice Porridge with Clams and Mussels 767 Rice Porridge with Mussels 796 Rice Porridge with Tilefish 582 Rice Porridge with Vegetables 698 Sea Bream and Rice Porridge 223 Sesame Porridge 114 276

Wild Sesame and Rice Porridge 270

Potato 24 Braised Potato 29 Half-moon Potato Cake 27 Pan-fried Potato 28 Potato Cake 25 Potato Soup 30 Sauteed Potato 26

Grain Powder Drink Mix 341 Powder Coating for Rice Cake 56 Red Chili Pepper Powder 66

Grilled King Prawns 200 King Prawns 199 Pan-fried King Prawns 201 Steamed Stuffed King Prawns 202

Pressed Meat 755 Pressed Ox Feet 669 Pressed Ox Head 472 Pressed Pork 247 Pressed Pork Head 248 Traditional Pressed Sweets 166

Half-moon Puffed Rice Cake 36 Puffed Rice 739 Deep-fried Sweet Rice Puffs 34

Puffer Fish (Swellfish / Globefish) 385 Braised Puffer Fish 390 Puffer Fish Soup 389 Raw Puffer Fish 388 Spicy Puffer Fish Stew 386 277

Pumpkin (Squash) 781 Pumpkin and Mixed Grain Porridge 785 Pumpkin Kimchi 783 Pumpkin Porridge 790 Pumpkin Rice Cake 782

Pumpkin Leaf Wraps 788

Azalea Punch 684 Barley Balls in Omija Punch 380 Cinnamon Punch with Dried Persimmon 480 Honey Punch with Sweet Rice Balls 597 Korean Fruit Punch 800 Omija Punch 557 Rice Punch 499

Soybean Puree Stew 413 Pureed Soybean Stew 249

Pyeongyang-style Chilled Buckwheat Noodle Soup 757

278

Braised Radish with Beef and Mushroom 585 Buckwheat Noodles in Radish Kimchi Water 235 Chilled Buckwheat Noodles with Radish Kimchi 545 Chinese Cabbage and Radish Kimchi 443 Diced Radish Kimchi 109 Dried Radish Pickles 323 Julienned Radish Salad 324 Pickled Radish 685 Radish and Beef Soup 335 Radish Kimchi in Water 234 Radish Water Kimchi 138 Seasoned Dried Radish 322 Stuffed White Radish Kimchi 409 White Radish 320 White Radish Namul 321 Whole Radish Kimchi 708 Young Summer Radish 543 Young Summer Radish Kimchi 544

Cooked Dried Radish Leaf Namul 494 Dried Radish Leaf Soup 496 Dried Radish Leaf Stew 495 Dried Radish Leaves 493

Radish Stem Kimchi 326

Rainbow Rice Cake 325

Ramyeon (Instant Noodles) 282

Assorted Raw Fish 319 Chopped Raw Beef Liver 17 Raw Abalone 647 Raw Baby Octopus 142 Raw Carp 619 279

Raw Cuttlefish in Water 764 Raw Damselfish in Chilled Broth 621 Raw Eel 303 Raw Fish 441 Raw Fish and Vegetables over Rice 804 Raw Fish on Rice 440 Raw Halibut 76 Raw Puffer Fish 388 Raw Sea Bream 225 Raw Sea Cucumber Slices 774 Raw Seafood 802 Raw Squid 578 Seasoned Raw Cuttlefish over Rice 765 Spicy Chilled Noodles with Raw Skate 803

Red Bean(s) 749 Red Bean Rice Cake 750 Rice and Red Bean Porridge 752 Rice with Red Beans 751

Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Red Chili Pepper Paste 61 Red Chili Pepper Paste with Vinegar 706 Red Chili Pepper Powder 66

Red Chili Pepper Paste 61 Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Red Chili Pepper Paste with Vinegar 706

Barley Rice 379 Beef Soup and Rice 272 Bibimbap (Rice Mixed with Vegetables and Beef) 412 Browned Rice 159 Browned Rice Tea 489 Chicken Soup with Rice 584 280

Cooked Rice 360 Cooked Rice with Beans 724 Five Grain Rice 550 Fried Rice 391 Fried Rice with Kimchi 105 Green Tea Rice 157 Oyster Rice 86 Pine Mushroom Rice 458 Puffed Rice 739 Raw Fish and Vegetables over Rice 804 Raw Fish on Rice 440 Rice Ball Pasta Soup 665 Rice Cooked with Kimchi 103 Rice Cooked with Soybean Sprouts 721 Rice in Beef Soup 632 Rice or Noodles in Chilled Kimchi Water 102 Rice Punch 499 Rice Rolls in Laver 96 Rice Steamed in Bamboo 192 Rice with Corn 32 Rice with Red Beans 751 Rice with Vegetable Leaf Wraps 503 Rice Wrapped in Lettuce 430 Seasoned Raw Cuttlefish over Rice 765 Set Menu with Rice and Side Dishes (Restaurant Menu) 370 Soup with Rice 80 Squid over Rice 571 Stone Pot Rice 231

Rice Ball Pasta Soup 665

Makgeolli (Thick Rice Beer) 289 Thick Rice Beer 233

281

Rice Cake 275 Beef and Rice Cake Brochette 281 Coated Sweet Rice Cake 167 Half-moon Puffed Rice Cake 36 Half-moon Rice Cake 463 Layered Rice Cake 497 Mugwort Rice Cake 511 Patterned Rice Cake 649 Powder Coating for Rice Cake 56 Pumpkin Rice Cake 782 Rainbow Rice Cake 325 Red Bean Rice Cake 750 Rice Cake with Beans and Chestnuts 471 Rice Wine Cake 680 Steamed White Rice Cake 371 White Rice Cake 806

Rice Gruel 348 Brochette of Rice Pasta with Vegetables 278 Cylindrical Rice Pasta 2 Rice Ball Pasta Soup 665 Sliced Rice Pasta Soup 277 Sliced Rice Pasta Soup with Dumplings 279 Stir-fried Rice Pasta with Vegetables 280 Rice Porridge 807 Bean and Rice Porridge 727 Black Sesame and Rice Porridge 805 Chicken and Rice Porridge 183 Clam and Rice Porridge 207 Jujube and Rice Porridge 196 Rice and Red Bean Porridge 752 Rice Porridge with Abalone 644 Rice Porridge with Clams and Mussels 767

282

Rice Porridge with Mussels 796 Rice Porridge with Tilefish 582 Rice Porridge with Vegetables 698 Sea Bream and Rice Porridge 223 Wild Sesame and Rice Porridge 270 Chrysanthemum Rice Wine 84 Clear Rice Wine (1) 525 Clear Rice Wine (2) 704 Rice Wine (Gyeongju Style) 378 Roast Duck 553 Pickled Pollack Roe 313 Pickled Sea Urchin Roe 449 Pollack Roe 312 Spicy Fish Roe Stew 521 Steamed Spicy Pollack Roe 314

Royal Hot Pot 500

Rump Stew with Vegetables 590

283

Bellflower Root Salad 218 Deodeok Salad 213 Fresh Vegetable Salad 442 Julienned Radish Salad 324 Lettuce Salad 429 Seaweed and Cucumber Salad 347 Spicy Chinese Cabbage Salad Kimchi 364 Wild Scallion Salad 173 Salmon 542 Bamboo Salt 679 Cucumbers Pickled in Salt Water 568 Sesame Salt 113 Salted Fish 622 Sauteed Bamboo Shoots 675 Sauteed Beef Liver 13 Sauteed Cucumbers 564 Sauteed Dried Anchovies 311 Sauteed Dried Squid Strips 577 Sauteed Garlic Sterns 286 Sauteed Green Chili Peppers 60 Sauteed Kimchi 104 Sauteed Pine Mushroom 459 Sauteed Potato 26 Sauteed Squash 786 Grilled Scallops 753 Sea Bass 158 Sea Bream 220 Braised Sea Bream 222 Grilled Sea Bream 221 Raw Sea Bream 225 Sea Bream and Rice Porridge 223 Stuffed and Streamed Sea Bream 224 284

Sea Cucumber 773 Raw Sea Cucumber Slices 774 Sea Cucumber Soup 775

Sea Squirt 304

Sea Staghorn 701

Sea Urchin 448 Pickled Sea Urchin Roe 449 Sea Urchin Soup 450

Pan-fried Seafood 770 Pickled Seafood 650 Raw Seafood 802 Seafood Hot Pot 771 Seafood Pancake with Green Onion 772 Sliced Seafood with Mustard Sauce 768 Spicy Seafood Stew 299 Thick Soybean Paste Stew with Seafood 769

Blanched and Seasoned Minari 338 Seasoned and Grilled Dried Pollack 801 Seasoned and Simmered Chicken 184 Seasoned Ark Shells 122 Seasoned Bushy Seaweed 735 Seasoned Cucumbers 563 Seasoned Dried Pollack 399 Seasoned Dried Pollack Flakes 400 Seasoned Dried Radish 322 Seasoned Dried Squid Strips 576 Seasoned Grassy Seaweed 744 Seasoned Green Onion 747 Seasoned Laver 95 Seasoned Overripe Cucumbers 151 285

Seasoned Raw Cuttlefish over Rice 765 Seasoned Soybean Sprout Namul 720 Seasoned Soy Sauce 528 Seasoned Squid 572 Seasoned Young Ginseng 340 Spicy Seasoned Crab 529

Seaweed 342 Chilled Seaweed Soup 344 Deep-fried Seaweed or Vegetables 738 Seaweed and Cucumber Salad 347 Seaweed Soup 343 Seaweed Soup with Mussels 795 Seaweed Wraps 346 Spicy Seaweed 345 Tilefish and Seaweed Soup 581

Sesame (Seeds) (1) 110 Sesame (Seeds) (2) 692 Black Sesame and Rice Porridge 805 Noodles in Sesame Soup 112 Sesame Oil 691 Sesame Porridge 114 Sesame Salt 113 Sesame Soup 115 Sesame Toffee 111

Set Menu 653 Bulgogi Set Menu 407 Set Menu with Rice and Side Dishes (Restaurant Menu) 370

Shaved Ice with Toppings 414

Shiitake Mushroom 759 Pan-fried Shiitake Mushroom 760 286

Short Rib Soup 20 Grilled Short Rib Meat Patties 276 Braised Short Ribs 19 Charcoal Barbecued Beef Short Ribs 490 Grilled Fresh Short Ribs 434 Marinated and Grilled Beef Short Ribs 18 Shrimp 431 Deep-fried Shrimp 433 Dubu Stew with Pickled Shrimp 263 Pickled Shrimp 432 Pickled Shrimp Stew 651 Side Dishes 356 Assorted Side Dishes 354 Set Menu with Rice and Side Dishes (Restaurant Menu) 370 Vegetable Side Dishes 137 Braised, Simmered or Steamed Dishes 689 Seasoned and Simmered Chicken 184 Simmered Abalone 645 Simmered Beef Shank 418 Simmered Dried Pollack 402 Simmered Half-dried Pollack 714 Simmered Kelp 164 Simmered Pine Mushroom with Beef Stuffing 462 Giilled Sirloin 271 Skate 791 Spicy Chilled Noodles with Raw Skate 803 Spicy Skate in Vinegar 793 Steamed Skate 792 Grilled Sliced Beef 150 Sliced Rice Pasta Soup 277 Sliced Rice Pasta Soup with Dumplings 279 287

Sliced Seafood with Mustard Sauce 768 Spicy Sliced Beef Stew 253 Boiled Beef Slices 479 Dried Fish Slices 37 Raw Sea Cucumber Slices 774

Small Abalone 558 Braised Small Abalon 560 Pickled Small Abalon 559

Small Clam Soup 639

Small Freshwater Snail Soup 161

Pickled Small Octopus 124

Dry Snacks 288

Soft Dubu 486

Soju 456 Andong Soju 518

Sole 4 Braised Sole 7 Grilled Sole 5 Spicy Fermented Sole 6

Soup 79 Soup (Tang) 729 Battered Meat and Vegetable Soup 707 Beef Soup and Rice 272 Beef Tripe and Intestine Soup 143 Beef Tripe Soup 526 Blood Sausage Soup 485 288

Blue Crab Soup 130 Chicken and Crusian Carp Soup 588 Chicken Ginseng Soup 425 Chicken Soup 177 Chicken Soup with Rice 584 Chilled Chicken Soup 617 Chilled Cucumber Soup 562 Chilled Seaweed Soup 344 Chilled Soup 144 Chilled White Bean Soup 716 Chinese Cabbage Heart Soup 367 Chinese Cabbage Root Soup 366 Chinese Cabbage Soup (1) 368 Chinese Cabbage Soup (2) 589 Chopped Beef Tripe Soup 532 Clam Soup (1) 205 Clam Soup (2) 658 Clear Beef Soup (1) 296 Clear Beef Soup (2) 465 Cod Soup 191 Dog Soup 382 Dried Pollack Soup 403 Dried Radish Leaf Soup 496 Dumpling Soup 295 Egg Soup 46 Fish or Meatball Soup 587 Grassy Seaweed Soup with Soybean Paste 745 Green Onion Soup 748 Hangover Soup 776 Hangover Soup with Ox Blood 445 Home-style Noodles in Pheasant Soup 136 Kimchi Soup 108 Loach Soup 709 Mallow Soup with Soybean Paste 517 Mugwort Soup 509 289

Mushroom Soup 375 Naengi Soup 149 Noodles in Chilled White Bean Soup 717 Noodles in Sesame Soup 112 Noodles in Thick Beef Soup 69 Ox Bone Soup 446 Ox Foot Soup 668 Ox Knee Soup 215 Oxtail Soup 121 Oyster Soup 90 Pollack and Beef Soup 533 Potato Soup 30 Puffer Fish Soup 389 Radish and Beef Soup 335 Rice Ball Pasta Soup 665 Rice in Beef Soup 632 Sea Cucumber Soup 775 Sea Urchin Soup 450 Seaweed Soup 343 Seaweed Soup with Mussels 795 Sesame Soup 115 Short Rib Soup 20 Sliced Rice Pasta Soup 277 Sliced Rice Pasta Soup with Dumplings 279 Small Clam Soup 639 Small Freshwater Snail Soup 161 Soup with Rice 80 Soybean Paste Soup 251 Soybean Sprout Soup 719 Spicy Beef and Leek Soup 603 Spinach Soup 492 Stuffed Ogol Chicken Soup 551 Sujebi Soup 481 Taro Soup 731 Thick Beef Soup 70 290

Thick Soybean Paste Soup 733 Tilefish and Seaweed Soup 581 Whole Chicken Soup 180 Young Chicken and Ginseng Soup 549 Soy Sauce 14 Abalone in Soy Sauce 646 Crab Marinated in Soy Sauce 15 Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste 567 Seasoned Soy Sauce 528 Soy Sauce Braised Dishes 666 Soy Sauce Kimchi 633 Vinegared Soy Sauce 705 Bean (Soybean) 715 Dubu (Soybean Curd / Tofu) 259 Fermented Soybean Bricks 309 Pureed Soybean Stew 249 Soybean Paste 250 Soybean Paste Mixed with Barley 292 Soybean Puree Stew 413 Dubu (Soybean Curd / Tofu) 259 Soybean Leaf Kimchi 725 Soybean Paste 250 Cheonggukjang (Extra Strong Soybean Paste) Stew 702 Grassy Seaweed Soup with Soybean Paste 745 Mallow Soup with Soybean Paste 517 Mud Snail and Soybean Paste Stew 591 Pan-fried Soybean Paste Patties 634 Soybean Paste Mixed with Barley 292 Soybean Paste Soup 251 Soybean Paste Stew 252 Thick Soybean Paste Soup 733 Thick Soybean Paste Stew with Seafood 769 291

Seasoned Soybean Sprout Namul 720 Soybean Sprout Namul 718 Soybean Sprout Soup 719 Rice Cooked with Soybean Sprouts 721 Soybean Sprouts with Vegetable Medley 722 Spicy Angler Fish with Soybean Sprouts 515

Braised Spareribs 242 Glazed Spareribs 240 Grilled Spareribs 241

Sparrow's Tongue Green Tea 623

Hamheung-style Spicy Chilled Noodles 766 Spicy Angler Fish with Soybean Sprouts 515 Spicy Beef Tripe Hot Pot 73 Spicy Chilled Noodles with Raw Skate 803 Spicy Chinese Cabbage Salad Kimchi 364 Spicy Conch 452 Spicy Deodeok 212 Spicy Fermented Sole 6 Spicy Freshwater Snails 68 Spicy Grilled Chicken 174 Spicy Pickled Oyster 89 Spicy Seasoned Crab 529 Spicy Seaweed 345 Spicy Skate in Vinegar 793 Spicy Sliced Beef Stew 253 Steamed Spicy Pollack Roe 314

Spicy Beef and Leek Soup 603

Spicy Catfish Stew 305 Spicy Croaker Stew 351 Spicy Fish Roe Stew 521 292

Spicy Frozen Pollack Stew 237 Spicy Mandarin Fish Stew 505 Spicy Puffer Fish Stew 386 Spicy Seafood Stew 299 Spicy Soft Dubu Stew 487 Spicy Yellow Croaker Stew 661

Spinach 491 Spinach Soup 492

Green Onion (Spring Onion) 740 Spring Onion Kimchi 686

Pumpkin (Squash) 781 Pan-fried Summer Squash 789 Sauteed Squash 786 Squash Namul 784 Stuffed Summer Squash 787

Squid 569 Grilled Squid 570 Parboiled Squid 573 Pickled Squid 575 Raw Squid 578 Sauteed Dried Squid Strips 577 Seasoned Dried Squid Strips 576 Seasoned Squid 572 Squid over Rice 571 Stuffed Squid 574

Ssangwhacha (Medicinal Tea) 504

Ssari Mushroom 501

293

Braised, Simmered or Steamed Dishes 689 Fancy Steamed Dubu 261 Rice Steamed in Bamboo 192 Steamed Blue Crab Meat 129 Steamed Dumplings 688 Steamed Eggs 171 Steamed Fish Fillet, Beef and Vegetable Mix 537 Steamed Green Chili Peppers 65 Steamed King Crab 188 Steamed Skate 792 Steamed Spicy Pollack Roe 314 Steamed Stingray 3 Steamed Stuffed Clams 208 Steamed Stuffed King Prawns 202 Steamed White Rice Cake 371 Stuffed and Steamed Sea Bream 224

Stew 687 Angler Fish Stew 516 Cheonggukjang (Extra Strong Soybean Paste) Stew 702 Dried Radish Leaf Stew 495 Dubu Stew 265 Dubu Stew with Pickled Shrimp 263 Duck Stew 554 Frozen Pollack Stew 239 G.I. Stew 393 Kimchi Stew 107 Mixed Stew 444 Mud Snail and Soybean Paste Stew 591 Pickled Shrimp Stew 651 Pureed Soybean Stew 249 Rump Stew with Vegetables 590 Soybean Paste Stew 252 Soybean Puree Stew 413 Spicy Catfish Stew 305 294

Spicy Croaker Stew 351 Spicy Fish Roe Stew 521 Spicy Frozen Pollack Stew 237 Spicy Mandarin Fish Stew 505 Spicy Puffer Fish Stew 386 Spicy Seafood Stew 299 Spicy Sliced Beef Stew 253 Spicy Soft Dubu Stew 487 Spicy Yellow Croaker Stew 661 Thick Soybean Paste Stew with Seafood 769

Steamed Stingray 3

Japchae (Clear Noodles Stir-fried with Vegetables) 627 Stir-fried Baby Octopus 140 Stir-fried Chicken 181 Stir-fried Mushroom 376 Stir-fried Pork 246 Stir-fried Rice Pasta with Vegetables 280 Pork and Kimchi Stir-fry 245

Bulgogi in Stone Pot 405 Stone Pot Bibimbap 232 Stone Pot Bibimbap with Beef Tartare 606 Stone Pot Rice 231

Strawberry 273

Sauteed Dried Squid Strips 577 Seasoned Dried Squid Strips 576

Pan-fried Stuffed Green Chili Peppers 63 Steamed Stuffed Clams 208 Steamed Stuffed King Prawns 202 Stuffed and Steamed Sea Bream 224 295

Stuffed Bamboo Shoots 676 Stuffed Cucumber Kimchi 566 Stuffed Cucumbers 565 Stuffed Dubu Hot Pot 262 Stuffed Eggplant 10 Stuffed Eggplant with Beef 12 Stuffed Kimchi 455 Stuffed Ogol Chicken Soup 551 Stuffed Piglet 522 Stuffed Summer Squash 787 Stuffed Squid 574 Stuffed White Radish Kimchi 409

Sujebi Soup 481

Summer Dumplings 754

Sweetfish 609

Sweet Potato 48 Deep-fried Sweet Potato 51 Pan-fried Sweet Potato 50

Cooked Sweet Potato Stems 49

Sweet Rice 695 Coated Sweet Rice Cake 167 Cooked Sweet Rice 690 Deep-fried Sweet Rice Cookies 419 Deep-fried Sweet Rice Puffs 34 Honey Punch with Sweet Rice Balls 597 Jujube Sweet Rice Balls 194 Pan-fried Sweet Rice Cake Coated with Honey 672 Pan-fried Sweet Rice Cake with Fillings 696 Pan-fried Sweet Rice Cake with Flower Petals 799 296

Sweet Rice Balls 45 Sweet Rice Balls Coated with Chestnuts 358 Sweet Rice Balls with Mugwort 508 Sweet Rice Cake 616 Sweet Rice Cake with Beans 723 Sweet Rice Cake with Fillings 266 Sweet Rice with Nuts and Jujubes 524

Sweet Rice Balls 45 Honey Punch with Sweet Rice Balls 597 Jujube Sweet Rice Balls 194 Sweet Rice Balls Coated with Chestnuts 358 Sweet Rice Balls with Mugwort 508

Sweet Rice Cake 616 Coated Sweet Rice Cake 167 Pan-fried Sweet Rice Cake Coated with Honey 672 Pan-fried Sweet Rice Cake with Fillings 696 Pan-fried Sweet Rice Cake with Flower Petals 799 Sweet Rice Cake with Beans 723 Sweet Rice Cake with Fillings 266

Mashed Chestnut Sweets 607 Mashed Jujube Sweets 664 Traditional Pressed Sweets 166 Traditional Sweets 762

Puffer Fish (Swellfish / Globefish) 385

Maltose Syrup 334

297

Korean Table d'Hote 763

Soup (Tang) 729

Taro Soup 731

Braised Taro Stems 732

Angelica Tea 187 Arrowroot Tea 712 Barley Tea 381 Browned Rice Tea 489 Chinese Quince Tea 317 Cinnamon Tea 47 Citron Tea 602 Ginger Tea 437 Ginseng Tea 615 Green Tea 156 Gugija Tea 77 Gyeolmyeongja Tea 44 Jujubeand Ginger Tea 195 Jujube Tea 197 Omija Tea 556 Sparrow's Tongue Green Tea 623 Ssangwhacha (Medicinal Tea) 504 Yulmu Tea 608

Thick Beef Soup 70

Thick Noodles in Clear Broth 1

Thick Rice Beer 233

Thick Soybean Paste Soup 733

298

Thick Soybean Paste Stew with Seafood 769

Thin Noodles 454

Three Braised Delicacies 427

Tilefish 579 Grilled Tilefish 580 Rice Porridge with Tilefish 582 Tilefish and Seaweed Soup 581

Toasted Laver 94

Malt Toffee 548 Sesame Toffee 111 Wild Sesame Toffee 269

Dubu (Soybean Curd / Tofu) 259

Toppings 596

Traditional Candied Fruit 75

Traditional Pressed Sweets 166

Traditional Sweets 762

Turnip Kimchi 488

299

Battered Meat and Vegetable Soup 707 Beef and Vegetable Brochette (1) 420 Beef and Vegetable Brochette (2) 626 Beef and Vegetable Brochette (3) 798 Fresh Vegetable Salad 442 Meat and Vegetable Brochette 123 Meat and Vegetable Bundles Tied with Green Onion 741 Rice with Vegetable Leaf Wraps 503 Soybean Sprouts with Vegetable Medley 721 Steamed Fish Fillet, Beef and Vegetable Mix 537 Vegetable Leaf Wraps 502 Vegetable Side Dishes 137 Bibimbap (Rice Mixed with Vegetables and Beef) 412 Bibimbap with Wild Vegetables 421 Brochette of Rice Pasta with Vegetables 278 Buckwheat Noodles with Vegetables 290 Deep-fried Seaweed or Vegetables 738 Deep-fried Vegetables 699 Deep-fried Vegetables Coated with Starch 392 Japchae (Clear Noodles Stir-fried with Vegetables) 627 Mung Bean Jelly Mixed with Vegetables and Beef 730 Pickled Vegetables 636 Raw Fish and Vegetables over Rice 804 Rice Porridge with Vegetables 698 Rump Stew with Vegetables 590 Stir-fried Rice Pasta with Vegetables 280

Vinegar 498 Mustard and Vinegar Sauce 43 Red Chili Pepper Paste with Vinegar 706 Spicy Skate in Vinegar 793 Vinegared Soy Sauce 705

300

Walnut(s) 779 Glazed Walnuts 780 Water Kimchi 331 Watermelon 474 Dried Whitebait 373 White Chinese Cabbage Kimchi 369 White Radish 320 White Radish Namul 321 White Rice Cake 806 Whole Chicken Soup 180 Whole Chinese Cabbage Kimchi 737 Whole Radish Kimchi 708 Wild Aster Namul 710 Wild Lettuce 512 Wild Lettuce Namul 513

Wild Scallion 172 Wild Scallion Salad 173 Wild Sesame 268 Wild Sesame and Rice Porridge 270 Wild Sesame Oil 267 Wild Sesame Toffee 269 301

Wild Sesame Leaf Namul 117 Deep-fried Wild Sesame Leaves 118 Pan-fried Wild Sesame Leaves with Fillings 120 Pickled Wild Sesame Leaves 119 Wild Sesame Leaves 116

Chrysanthemum Rice Wine 84 Clear Rice Wine (1) 525 Clear Rice Wine (2) 704 Ginseng Wine 614 Rice Wine (Gyeongju Style) 378

Rice Wrapped in Lettuce 430 Wrapped Kimchi 384 Chinese Cabbage Wraps with Pork 383 Kelp Wraps 163 Pumpkin Leaf Wraps 788 Rice with Vegetable Leaf Wraps 503 Seaweed Wraps 346 Vegetable Leaf Wraps 502

302

Yellow Croaker (Yellow Corvina) 659

Yellow Croaker (Yellow Corvina) 659 Braised Yellow Croaker 663 Dried Yellow Croaker 87 Grilled Yellow Croaker 660 Pickled Yellow Croaker 662 Spicy Yellow Croaker Stew 661

Young Chicken and Ginseng Soup 549

Young Green Chili Peppers 761

Young Summer Radish 543

Young Summer Radish Kimchi 544

Yulmu Tea 608

303

* 진하게 표시된 의미어의 가나다순으로 배열 되었으며, 번호는 페이지가 아닌 각 음식별 표제어 번호입니다.

304

양념간장 528 초간장 705

떡갈비 276 생갈비구이 434 숯불갈비 490

깨(엿)강정 111 닭강정 175 돼지갈비강정 240 들깨엿강정 269 엿강정 548 잣강정 629

미나리강회 337 파강회 741

배추겉절이 364 상추겉절이 429

간장게장 15 꽃게 128 꽃게집 129 꽃게탕 130 대게집 188 양념게장 529 305

해물겨자채 768

수수경단 477 쑥경단 508

풋고추 761

양곱창구이 527

가자미구이 5 갈비구이 18 갈치구이 21 고등어(소금)구이 53 곱창구이 72 김구이 94 꼬치구이 123 꽁치구이 126 뀔(고기)구이 133 닭갈비구이 174 닭(고기)구이 178 대하구이 200 대합구이 204 더덕구이 210 도미구이 221 돼지갈비구이 241 306

돼지고기구이 244 등심구이 271 떡꼬치구이 278 먹장어구이 / 곰장어구이 302 민어구이 350 북어구이 398 삼겹살구이 424 생갈비구이 434 쇠고기소금구이 467 양곱창구이 527 염통구이 546 오리구이 553 오징어구이 570 옥돔구이 580 자리돔구이 620 장어구이 637 조기구이 660 주물럭구이 671 청어구이 703 콩팥구이 728 통닭구이 736 패주구이 753 황태구이 801

307

국⇔탕

갈비탕 / 갈빗국 20 감잣국 30 곰탕 / 곰국 70 국수장국 82 굴탕 / 굴국 90 김칫국 108 깻국 115 냉국 144 냉잇국 149 다슬깃국 161 대합국 / 대합별탕 205 된장국 251 따로국밥 272 떡국 277 떡만둣국 279 만둣국 295 맑은장국 296 뭇국 / 무맑은탕 335 미역국 343 미역냉국 344 배추꼬릿국 366 배추속댓국 367 308

배춧국 368 버섯국 375 북엇국 403 선지해장국 / 선짓국 445 성겟국 450 쇠고기맑은장국 465 순댓국 485 시금칫국 492 시래깃국 496 쑥국 509 아욱국 517 오이냉국 562 옥돔미역국 581 우거짓국 / 우거지탕 589 장국밥 632 재첩국 639 조롱떡국 665 콩국 716 콩나물국 719 토란국 / 토란탕 731 토장국 733 파랫국 / 파래된장국 745 팟국 748

309

해장국 776 홍합미역국 795

가락국수 1 곰국수 69 깨국수 / 깻국국수 112 꿩칼국수 136 냉국수 145 닭칼국수 185 막국수 290 메밀국수 307 비빔국수 410 쑥국수 510 잔치국수 624 조개국수 656 칼국수 713 콩국수 717

어리굴젓 534

들기름 267 창기름 691

310

갓김치 31 고들빼기김치 52 꿩김치 / 생치김치 134 나박김치 138 더덕김치 211 돼지고기김치볶음 245 막김치 291 무청김치 326 물김치 331 배추김치 365 백김치 369 보쌈김치 384 부추김치 395 (무)비늘김치 409 소박이김치 455 순무김치 488 총각김치 708 열무김치 544 오이소박이(김치) 566 장김치 633 쪽파김치 686 콩잎김치 725 통배추김치 737 파김치 742 호박김치 783 311

가지나물 9 고구마순나물 49 고사리나물 58 고춧잎나물 67 깻잎나물 117 냉이나물(무첨) 148 도라지나물 217 돌나물 230 두릅나물 255 머위나물 301 무나물 321 박오가리나물 355 숙주나물 483 시래기나물 494 씀바뀌나물(생채) 513 원추리나물 598 침나물 693 취나물 710 톳나물 735 호박나물 784

미역냉국 344 오이냉국 562

312

김치냉면 99 도토리냉면 227 동치미냉면 235 물냉면 332 비빔냉면 411 열무냉면 545 평양냉면 757 함흥냉면 766 회냉면 803

해파리냉채 777 김치누름적 100 잡누름적 625

313

대추단자 194 밤단자 358

안동찜닭 519 통닭구이 736

오징어덮밥 571 한치회덮밥 765 회덮밥 804

우렁된장찌개 591 파랫국 / 파래된장국 745 해물된장찌개 769

가래떡 2 감자떡 25 개피떡 36 도토리떡 228 두텁떡 266 무지개떡 325 쇠머리떡 471 시루떡 / 시루편 497 쑥떡 511 장떡 634 조롱떡국 665 314

콩(찰)떡 723 필(시루)떡 750 호박고지떡 782 흰떡 806

315

김치만두 101 꿩만두 135 떡만둣국 279 물만두 333 어만두 535 찐만두 688 동태매운탕 237 메기매운탕 305 민어매운탕 351 복(어)매운탕 386 쏘가리매운탕 505 조기매운탕 661

냉면 146 라면 282 소면 454 온면 583

짠무 685

골뱅이무침 68 김무침 95 꼬막무침 122 냉이나물(무침) 148 달래무침 173 316

더덕무침 212 메밀묵(무침) 308 무말랭이무침 322 미나리무침 338 미삼무침 340 미역무침 345 북어무침 399 소라무침 452 앙무침 530 오이무침 563 오징어무침 572 오징어채무침 576 콩나물무침 720 파래무침 744

녹두묵 153 도토리묵 229 메밀묵(무침) 308

자리돔물회 621 한치(물)회 764

317

잣박산 630

밑반찬 354

강냉이밥 32 국밥 80 (생)굴밥 86 김밥 96 김치밥 103 김치볶음밥 105 녹차밥 157 대나무(통)밥 192 돌솥밥 231 돌솥비빔밥 232 따로국밥 272 보리밥 379 볶음밥 391 비빔밥 412 산채비빔밥 421 생선초밥 440 송이밥 458 쌈밥 503 오곡밥 550 오징어덮밥 571 318

육회돌솥비빔밥 606 장국밥 632 전주비빔밥 648 찰밥 690 콩나물밥 721 콩밥 724 팥밥 751 한치회덮밥 765 헛제삿밥 778 회덮밥 804

통배추김치 737

닭백숙 180 영계백숙 549

싸리버섯 501 표고버섯 759

강냉이범벅 33 호벅범벅 785

간볶음 13 감자볶음 26 고추볶음 60 319

김치볶음 104 낙지볶음 140 닭똥집(볶음) 179 닭볶음 181 돼지고기김치볶음 245 돼지고기볶음 246 마늘종볶음 286 멸치볶음 311 버섯볶음 376 송이볶음 459 오이볶음 564 오징어채볶음 577 죽순볶음 675 호박볶음 786

김부각 97 깻잎부각 118

수수부꾸미 / 수수전병 478 찹쌀부꾸미 696

달걀부침 169 두부부침 / 두부전 260

돌솥비빔밥 232 320

산채비빔밥 421 육회돌솥비빔밥 606 전주비빔밥 648

되비지찌개 249

녹두빈대떡 154

321

떡산적 281 사슬(어산)적 417 섭산적 447 송이산적 460 쇠고기산적 466 잡산적 626 장산적 635

미삼무침 340 수삼정과 475 인삼 612 인삼정과 613 인삼주 614 인삼차 615

대추생강차 195

노각생채 151 더덕생채 213 도라지생채 218 무생채 324 씀바귀나물(생채) 513

대구섞박지 190

322

동태섞박지 238 가지선 10 두부선 261 어선 537 오이선 565 (애)호박선 / 애호박찜 787

백설기 371

감자송편 27

보리수단 380

문어숙회 330 오징어숙회 / 오징어데침 573

오징어순대 574

진달래술 682 술⇔주

(날)다시마쌈 163 미역쌈 346 밀쌈 353 보쌈 383 보쌈김치 384

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상추쌈 430 호박잎쌈 788

324

마른안주 288

갖은앙념 35

콩나물잡채 722

325

간장 14 겨자초장 43 고추장 61 된장 250 막장 292 양념간장 528 초간장 705 초고추장 706

고추장아찌 62 깻잎장아찌 119 더덕장아찌 214 마늘장아찌 284 마늘종장아찌 287 무말랭이장아찌 323 오이장아찌 567

김치누름적 100 누름적 160 두릅(산)적 256 떡산적 281 사슬(어산)적 417 산적 420 섭산적 447 326

송이산적 460 쇠고기산적 466 잡누름적 625 잡산적 626 장산적 635 화양적 798

가지전 11 간전 16 감자전 28 게살전 40 고구마전 50 고추전 63 굴전 88 김치전 106 깻잎전 120 대하전 201 두릅전 257 두부부침 / 두부전 260 모둠전 318 부추전 396 생선전 439 연근전 539 완자전 586 327

파전 746 표고전 760 해물전 770 해물파전 772 호박전 789

곱창전골 73 국수전골 83 낙지전골 141 대합전골 206 두부전골 262 만두전골 294 버섯전골 377 불낙전골 406 송이전골 461 쇠고기전골 468 해물전골 771

굴젓 89 꼴뚜기젓 124 명란젓 313 밴댕이젓 372 새우젓 432 성게젓 449 328

어리굴젓 534 오분자기젓 559 오징어젓 575 조개젓 657 조기젓 662 창란젓 697 토하젓 734

도라지정과 219 생강정과 / 생강전과 436 수삼정과 475 연근정과 540 유자정과 601 인삼정과 613

불백정식 407 한정식 763

가자미조림 7 갈치조림 22 감자조림 29 고등어조림 54 고추조림 64 꽁치조림 127

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다시마조림 164 달걀장조림 170 닭조림 182 도미조림 222 두부조림 264 북어조림 401 연근조림 541 우엉조림 595 장조림 638 조기조림 663 콩자반 / 콩조림 726 호두조림 780

주(술) 국화주 84 동동주 233 매실주 298 문배주 328 (경주)법주 378 소주 456 안동소주 518 약주 525 이강주 611 인삼주 614 330

청주 704

깨죽 114 녹두죽 155 닭죽 183 대추죽 196 대합죽 207 도미죽 223 들깨죽 270 옥돔죽 582 잣죽 631 전복죽 644 채소죽 698 콩죽 727 팥죽 752 합자죽 767 호박죽 790 홍합죽 796 흑임자죽 805 흰죽 807

김치찌개 107 동태찌개 239 되비지찌개 249 331

된장찌개 252 두부젓국찌개 263 두부찌개 265 부대찌개 393 비지찌개 413 섞어찌개 444 순두부찌개 487 시래기찌개 495 우렁된장찌개 591 젓국찌개 651 청국장찌개 702 해물된장찌개 769

가오리찜 3 가지찜 12 갈비찜 19 고추찜 65 꽃게찜 129 달걀찜 171 닭찜 184 대게찜 188 대하찜 202 대합찜 208 도미찜 224 332

돼지갈비찜 242 명란찜 314 미더덕찜 339 복(어)찜 390 북어찜 402 붕어찜 408 사태찜 418 송이찜 462 쇠꼬리찜 470 아귀찜 / 아구찜 515 안동찜닭 519 애저찜 522 오분자기찜 560 우둔찜 590 우렁찜 592 잉어찜 618 전복찜 645 죽순찜 676 코다리찜 714 토란줄기찜 732 (애)호박선 / 애호박찜 787 홍어찜 792

333

결명자차 44 계피차 47 구기자차 77 녹차 156 당귀차 187 대추생강차 195 대추차 197 모과차 317 보리차 381 생강차 437 쌍화차 504 오미자차 556 유자차 602 율무차 608 인삼차 615 작설차 623 칡차 712

대추초 198 밤초 359 전복초 646 홍합초 797

(생)미역초회 347 해삼초회 774 334

꿩칼국수 136 닭칼국수 185

탕⇔국 갈비탕 / 갈빗국 20 계란탕 46 곰탕 / 곰국 70 굴탕 / 굴국 90 꼬리곰탕 121 꽃게탕 130 내장탕 143 닭곰탕 177 대구탕 191 대합국 / 대합별탕 205 도가니탕 215 동태매운탕 237 매운탕 299 메기매운탕 305 뭇국 / 무맑은탕 335 민어매운탕 351 복(어)매운탕 386 삼계탕 425 설렁탕 446 쏘가리매운탕 505 335

아귀탕 / 아구탕 516 알탕 521 양곰탕 526 양즙탕 532 어글탕 533 오골계탕 551 오리탕 554 완자탕 587 용봉탕 588 우거짓국 / 우거지탕 589 임자수탕 617 (모시)조개탕 658 조기매운탕 661 족탕 668 초교탕 707 추어탕 709 토란국 / 토란탕 731 해삼탕 775

다시마튀각 165

고구마튀김 51 굴튀김 91 닭튀김 186

336

새우튀김 433 쇠고기튀김 469 채소튀김 699

337

과편 75 살구편 423

돼지고기편육 247 돼지머리편육 248 쇠머리편육 472

건어포 37 민어포 352 뱅어포 373 육포 604 칠보편포 711 편포 756

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진달래화전 683

오미자화채 557 진달래화채 684

간회 17 광어회 76 낙지회 142 도미회 225 두릅회 258 먹장어회 / 곰장어회 303 모둠회 319 문어숙회 330 미나리강회 337 (생)미역초회 347 복어회 388 생선회 441 소라회 453 오징어숙회 / 오징어데침 573 오징어회 578 육회 605 잉어회 619 자리돔물회 621 전복회 647 339

죽순회 678 천엽회 700 파강회 741 한치(물)회 764 한치회덮밥 765 해삼초회 774 홍어회 793

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편찬에 참여하신 분들 편찬 책임 윤호미 / 호미초이스 대표 편집 자문 김윤영 / (주)용수산 대표 이순자 / 숙명여대 명예교수 초고 집필 전희정 / 숙명여대 한국음식연구원 자문교수

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영어 명칭 감수 구천서 / 세계식생활문화연구원 원장 박영숙 / 영국 런던대 동양 · 아프리카대학 교수 임향옥 / 한국외국어대 통역번역대학원 교수 불어 명칭 감수 마틴 프로스트 / 파리 7대 한국학과 교수 민병윤 / 재불문화평론가 방혜자 / 재불화가 벤자민 주아노 / 르 쌩떽스 프랑스식당 사장 최정화 / 한국외국어대 통역번역대학원 교수 영문 감수 앤드류 새먼 / 음식 칼럼니스트, <<Seoul Food Finder>> 저자 로마자 표기 자문 정희원 / 국립국어연구원 학예연구관

Editorial Members and Advisors Editor in Chief Yoon Ho-mi / President, Homi Choice

Editorial Advisors Kim Youn-young / President, Yongsusan Korean Restaurant Lee Soon-ja / Professor Emeritus, Sookmyung Women’s University

Original Text Written by Chun Hui-jung / Professor, Korean Food Institute, Sookmyung Women’s University

English Terminology Developed by Koo Chun-sur / General Director, world Food Culture Research Institute Lim Hyang-ok / Professor, graduate School of interpretation and Translation, Hankuk University of Foreign Studies Pak Young-sook / Professor, School of Oriental and African Studies(SOAS), University of London

French Terminology Developed by Bang Hye-ja / Painter, Resident of France Choi Jung-wha / professor, Graduate School of Interpretation and Translation, Hankuk University of Foreign Studies Benjamin Joinau / Owner, Le Saint-Ex, French Restaurant Pyong-yoon Perrin / Cultural Critic, Resident of France Martine Prost / Professor, Korean Studies Section, University of Paris Ⅶ

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English Text Edited by Andrew Salmon / Food Columnist, Author, Seoul Food Finder

Romanization Advisor Jung Hee-won / Senior Researcher, The National Academy of the Korean Language

Guía de Comida Coreana en Español Investigadora Superior, Academia Nacional de Lengua Coreana Composición y diseño por i-ePUB, Inc. Derechos reservados ⓒ 2014 por la Fundación Corea Derechos reservados de las fotografías ⓒ 2014 por i-ePUB, Inc. Todos los derechos reservados. Se prohibe la reproducción total oparcial de esta obra de ninguna forma ni por ningún medio, seaéste electrónico o mecánico, incluyendo fotocopias o cualquier otro medio de almacenamiento o recuperación de la información, sin elpermiso previo y por escrito de los editores. 초고 집필 전희정 / 숙명여대 한국음식연구원 자문교수 로마자 표기 자문 정희원 / 국립국어연구원 학예연구관

Autora del Texto Original Chun Hui-jung / Profesora, Instituto de Comida Coreana, Universidad Femenina de Sookmyung

Consejera de Romanización Jung Hee-won / Investigadora Superior, Academia Nacional de Lengua Coreana

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