Glossary B
Basic Korean Food Dictionary
Sikdang - Restaurant
Myeon/Guksu - Noodles
Bap - Rice (cooked)
SEAFOODS
Daehap - Clam
Ge - Crab
Ojingeo - Cuttlefish
Saengsoen - Fish
Gul - Oyster
Saeu - Shrimp
MEATS
Sogogi - Beef
Dakgogi - Chicken
Yanggogi - Mutton
Dwaejigogi - Pork
VEGETABLES
Kong - Bean
Oi - Cucumber
Gim - Dried seaweed
Maneul - Garlic
Gochu - Red pepper
Yeongeun - Lotus root
Beoseot - Mushroom
Yangpa - Onion
Gamja - Potato
Mu - Radish
Kongnamul - Soybean sprouts
Sigeumchi - Spinach
CONDIMENTS
Huchu - Black pepper
Butter - Butter
Gochugaru - Powdered red pepper
Gochujang - Red pepper paste
Gyeoja - Mustard
Sogeum - Salt
Ganjang - Soy sauce
Doenjang - Soybean paste
Seoltang - Sugar
Sikcho - Vinegar
Jam - Jam
Ketchup - Ketchup
Mayonnaise - Mayonnaise
BEVERAGES/DRINKS
Deounmul - Hot water
Chanmul - Cold water
Saengsu/Gwangcheonsu - Mineral water
Cha - Tea
Chikcha - Arrowroot tea
Boricha - Barley tea
Hongcha - Red tea
Gugijacha - Tea made by the dried fruit of the Chinese matrimony vine
Yujacha - Citron tea
Omijacha - Five flavors tea
Sanggangcha - Ginger tea
Insamcha - Ginseng tea
Nokcha - Green tea
Ssanghwacha - Herb tonic tea
Kkulcha - Honey tea
Kkulsamcha - Honey-ginseng tea
Daechucha - Jujube tea
Lemoncha - Lemon tea
Ssukcha - Mugwort tea
Yulmucha - Pine nuts, walnuts and Adlay tea
Uyu - Milk
Maekju - Beer
Podoju - Wine
Makgeolli - Raw rice wine
Soju Yam - tapioca vodka
Insamju - Ginseng wine
Coffee - Coffee
Cocoa - Cocoa
Juice - Juice
Orange juice - Orange juice
POPULAR KOREAN DISHES
Bulgogi - Grilled beef
Bulgalbi - Ribs grill
Galbigui - Roasted beef ribs
Dwaejigalbi - Roasted pork ribs
Galbitang - Beef rib soup
Sogeumgui - Grilled meat with salt
Jjigae - Stew
Galbijjim - Beef rib stew
Dubujjigae - Tofu stew
Sundubujjigae - Soft bean curd stew
Dakjjim - chicken stew
Kimchijjigae - Kimchi stew
Doenjangjjigae - Soybean paste stew
Dakgalbi - Chicken ribs
Kimchibokeumbap - Kimchi fried rice
Gonggibap - Boiled rice
Bibimbap - Rice mixed with assorted vegetables and meat
Dolsotbibimbap - Rice mixed with meat and assorted vegetables in a hot stone dish
Mulnaengmyeon - Noodles in chilled broth
Yeolmunaengmyeon - Noodles with radish leaves
Bibimnaengmyoen - Noodles with hot sauce
Kongguksu - Noodles in ground soybean soup
Kalguksu - Hand-made noodles
Ramyeon - Instant noodles
Japchae - Mixed vegetable and meat with Chinese noodles.
Nakjijeongol - Octopus stew
Guk/Tang - Soup
Samgyetang - Ginseng chicken soup
Dakbaeksuk - Chicken boiled in water
Seolleongtang - Beef stock soup
Gomtang - Boiled beef soup
Doganitang - Ox-knee bone soup
Yukgaejang - Spicy beef soup
Maeuntang - Spicy fish soup
Haemultang - Spicy assorted seafood soup
Miyeokguk - Seaweed soup
Bugeoguk - Pollack soup
Mandu - Dumpling
Manduguk - Dumpling soup
Twigim - Fried food
Kongnamulgukbap - Boiled rice and bean sprouts served in soup
Jeonbokjuk - Abalone porridge
Kimchi - Pickled vegetables
Pajeon - Green onion pancake
Bindaetteok - Mung bean pancake
Ttokbokki - Sliced rice cake in hot sauce
Yukhoe - Minced raw beef
Jokbal - Steamed pork hocks
Bossam - Steamed pork & cabbage
Agujjim - Spicy steamed angler fish
Hanjeongsik - Korean set meal
Gimbap - Rice, vegetable and meat rolled in dried laver
Bodega is the Spanish word for Winery or cellar.
Brut is a dry Cava from Spain
Baldo Rice refers to a variety of rice which has a short, thick grain and is said to be recently derived from Arborio. Baldo Rice is commonly grown in Piemonte and some is exported to the United States. A good producer of Baldo Rice is Principato di Lucedio from the town of Trino.
Many chefs like this variety of rice because it cooks quicker than all others.
The farm called "Principato di Lucedio” rises in Trino, near Vercelli in the Piemonte region of northern Italy. It is located at the site of the Abbey of Lucedio where Cistercian monks introduced the cultivation of rice in the 15th century.
Baldo Rice is also called Riso Baldo.