Glossary S

Sundubu-jjigae is spicy unpressed tofu stew. Sundubu jjigae is Korea's hot and spicy stew made from unpressed tofu/super-soft uncurdled tofu, seafood, mushrooms, onions, Kombu (kelp) and Gochujang, (Korean savory chilli pepper paste). A raw egg is cracked straight into the dish just before serving. Sundubu-jjigae is usually made in a special earthenware bowl called a Ddukbaegi which can be heated directly on a stovetop and then the dish is served in the same bowl while it is still steaming hot.

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Sikhye refers to Korean traditional sweet rice punch

Seongge is the Korean term for "Sea Urchin". In Korea, Seongge is made into soup a called Seonggetguk, also Seongge-Guksu (Sea Urchin Noodle Soup) , Seongge- Miyeokguk, or sea urchin seaweed soup.

Sigeumchi is the Korean word for "Spinach". Spinach is made into a soup (Sigeumchitguk); Sigeumchi-Namul (Sigeumchi Namool), sauteed spinach which one of side dishes that Koreans eat with rice.

Sigeumchitguk is the Korean term for "Spinach Soup", a kind of soup made with spinach in beef or clam broth.

Seolleongtang is a Korean term that refers to "beef and bone soup". This beef soup is served with rice.