Glossary B

Baechu is the Korean word for "Chinese cabbage". Baechu is cooked in Korea in varieties of ways and it is one of an important ingredients for making Kimchi (Baechu-Kimchi). To prepare a Chinese cabbage Kimchi or Baechu-Kimchi, they are halved and its layers of leaves are stuffed with a spicy mixture. Chinese cabbage are not only found in Korea, similar cabbages are also found in other countries, like China, Japan, Germany, France, etc. In Korea and probably in other countries, Chinese cabbage is made into a soup, pickled, or made into a salad.

Bibimguksu (Noodles mixed with seasoned hot pepper paste) Instead of broth, add hot pepper paste with various other seasonings and mixed. Half slice of boiled egg, and thin sliced cucumber are usually added on the top. Spiciness: Average Price:

Baechu -geotjeori (Spicy Chinese Cabbage Salad Kimchi). It is a Korean 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

Beopju / Gyeongju Beopju ( Rice Wine (Gyeongju Style) Beopju refers to Korean Gyeongju Style Rice wine which was first created by a Gyeongju family. this high quality rice wine Beopju / Gyeongju Beopju is made from both white and glutinous rice with approximately 15% alcohol content .

Boricha is Korean for Barley tea. Barley is barley is first roasted and cooked in water. It can be served both hot and cold. Boricha is one of the most common beverages found in Korean homes and restaurants and is usually served instead of water Bori is the Korean word for barley.

Burokkori is the Japanese word for "broccoli".

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