Glossary S

Saengseon-chobap (Raw Fish on Rice) is a Korean dish similar to Japanese Sushi which is made from thin slices of raw fish and a small amount of Wasabi are placed on top of bite-sized lumps of white rice that has been cooked with a little vinegar and sugar

Siraegi is the Korean word for "Dried Radish Leaves". In Korea, the leaves of white radish or Chinese cabbage are dired to preserve them through the winter and used later in soups, stews or seasoned side dishes. Dishes made from Siraegi (dried radish leaves) are: 1. Siraegi-namul (Cooked Dried Radish Leaf Namul ) - Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish

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Shikkye / shikae refers to Korean fermented rice punch which is made from barley malt and glutinous rice. Shikkye is a traditional sweet dessert drink made of malt and rice. When served, there are usually rice grains floating on top. Shikkye is also called Dansul

Soju refers to Korean clear, distilled liquor made of rice, sweet potatoes and other ingredients similar to Vodka. Together with Makgeolli, this is the most popular alcoholic beverages in Korea and is also the base liquor for many other drinks. Soju has 20-25% alcohol content. Sojus ia great accompaniment for various Korean dishes.

Saenggang-cha (Ginger Tea) this refers to Korean tea made from slices of fresh ginger cooked in boiling water. Powdered instant versions are also now widely available. It is called Salabat in the Philippines.

Suncheon Yeomso-tteokgalbi is Grilled marinaded goat meat. It is one of Namdo province well known delicious foods. It is one of the delicacies from the province which they are popular for.