Glossary J

The food glossary +++ Popular Articles: 'Jus lie', 'Juice', 'Jamon Serrano'

Japchaebap refers to Korean dish made of potato noodles stir-fried with vegetables and rice

Japchae -bokkeum-deopbap refers to a Korean dish made of rice topped with rice topped with stir-fried noodles with vegetables

Jatjuk (Pine nut porridge) . It is a Korean porridge made by boiling finely ground pine nuts and rice flour or soaked rice in water. It is seasoned with salt and garnished with pine nuts and sliced jujubes. Jatjuk has been regarded as a quality food in Korea because of its rich and creamy taste Jatjuk is made from short -grain rice, pine nuts, water, salt

Jeoneohoe refers to a Korean dish of raw gizzard shad. Gizzard shad (Dorosoma) is a variety of marine and freshwater fish. Hoe is a Korean dish of raw fish. Jeoneohoe which is also called Jeone-Ohoe (Raw gizzard shad fish) is one of the popular foods from Masan. Masan has an abundant seafood hence, it provides various dishes of raw fish according to each season all year round. During autumn, many tourists are visiting Masan to enjoy Jeoneo-Hoe Festival held in Masan Fish Market. Masan City is located in the southern central of Gyeongsangnam-do Masan bay, southeast of the Korean Peninsula.

Jjokpa-Kimchi refers to Korea's "Spirng Onion Kimchi". Jjokpa-Kimchi is a kind of Kimchi which is made of lightly salted spring onions or scallions mixed with rice flour paste, salt-fermented anchovy, garlic, ginger, and red pepper powder, kimchi seasonings and then fermented.

- Jeot (Jeotgal) : Jeot more popularly known as Jeotgal refers tp salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines. Jeotgal (salted seafood) is made by salting and preserving seafood. The Korean Jeotgal has a distinctive taste which is developed in the process of salt-fermentation. Along with soybean paste, soy sauce, Gochujang, and kimchi, Jeotgal is one of the five (5) basic fermented pickles in Korean cuisine. While it is sometimes served as a separate side dish to rice, Jeotgal is also widely used to add flavor to various dishes including kimchi. Jeotgal comes in many types according to the main ingredient: saewoo-jeot (with shrimp), ojingeo-jeot (with squid), myeongnan-jeot (with pollack egg), and so on.

  1. Jjajangmyeon / Jajangmyeon
  2. Jeonbokjuk
  3. Jogiyangnyeom-gui
  4. Jindallaesul

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