Glossary M

Maeuntang refers to "spicy seafood stew", one of Korea's traditional dishes.

Marinière / A la Marinière refers to a method of preparing shellfish or other seafood, especially mussels, by cooking them in white wine, usually with onions or shallots.

Meongge refers to Korean "sea squirt". It has been a favored tasty sea food in abundance along the east and south coast of Korea. Most of the cultured sea squirts come from Korea and Japan. In Korea, Tongyeong is the main producer of sea squirts, farming an estimated 25,000 tons of sea squirts annually, aside from being the country' center for oyster culture. Tongyeong is one of the cities in Gyeongsangnam -do Province and is situated in the southern coast of the Korean Peninsula. Likewise, Meongge is the specialty of Geojedo or Geoje/Koje Island - the principal island of Geoje City, on the southern coast of Gyeongsangnam-do province, South Korea. The island speciality is Meongge Bibimbap which is a dish of rice mixed with sea squirt and assorted vegetables. A restaurant named Baekmanseok, is one homely restaurant in Geoje Island that offers slices of frozen sea squirt on hot rice, which is best eaten with sesame oil and gim (seaweed).

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Maneul is the Korean term for "Garlic". Garlic is a very important ingredient not only in Korean cooking, but also of Asian Cuisine. In Korea, Maneul is made into pickles (Maneul-Jangajji ), and the stems are also used to make Maneuljjong-Bokkeum and Maneuljjong-Jangajji In the Philippines where I grew up, we always used garlic whenever we saute (Gisa) food, it makes our national food, called "Adobo " tastes very good with lots of garlic.

Makgeolli refers to Korean rice wine

Mejugaru is Korean for Fermented soybean powder. In Korea, the Mejugaru or fermented soy bean powder is used to make Gochujang. Please see Gochujang.