Glossary J

The food glossary +++ 'Jing leed', 'Jaaj Mashwee', 'Jinjinbere'
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.

Jjajangmyeon or Jajangmyeon is blackbean noodles. It is a Korean food made of noodles with blackbean sauce . Jjajangmyeon is also called Jja jang myun, Jjajangmyun, Zzajangmyun, Zhajiangmian, Jajangmyun.

Jeonbokjuk (Abalone porridge or Rice Porridge with Abalone). Jeonbokjuk is one of the varieties of Korean porridge which is made with abalone and white rice. Jeonbokjuk is known as not only a delicacy, but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people. It is a highly nutritious dish which is usually recommended for convalescents. In addition to the sliced abalone and rice, a beaten egg and soy and sesame seasonings may be added before serving. Seafood and rice are also the components of Yacheguljuk. Parboiled, seasonal vegetables and oysters are added to the rice gruel to form a rice tasty dish.

Jogiyangnyeom-gui (Seasoned and Broiled Yellow Corvina) Jogiyangnyeom-gui is a Korean food of broiled Jogi (yellow corvina fish) coated with red pepper paste seasoning. Gulbi taste so good that there is an old tale in Korea where a miser named Jaringobi, hung one Jogi on the ceiling and enjoyed the taste only by glancing at it after every spoon of steamed rice. Gulbi is Korean for "dried Jogi".

Jeonju Bibimbap refers to the dish made of warm rice served with minced raw beef, bean sprouts, spinach, crown daisies, bracken, roots of Chinese bellflower, watercress, a raw egg and shiitake mushrooms. The contents are mixed with Gochujang (hot pepper and soybean paste). This popular dish represents the cuisine of Jeolla-do with magnificent taste and color. Jeonju is famous for its Bibimbap, a traditional mixed vegetable rice dish. Jeolla-do is located in the Southwestern Region of Korea. Korea's southwestern region encompasses Jeollabuk-do and Jeollanam-do provinces. The region is relatively flat, containing broad stretches of rice paddies, and its jagged coastline creates many small harbors. It is a fertile and warm region sheltered by high mountains on the east and north and calm seas and many islands on the west and south. Because of the influence of both continental and ocean climates, the region very varied weather.