lee-2005
Eating Korean
John Wiley & Sons
2005
Articles citing this source:
Aehobak namul
Korean dish of seasoned zucchini
Bae
Korean term for Asian pear
Bahm bap
Korean dish of chestnut rice
Banchan
Korean small dishes
Buhsut namul
Korean seasoned mushrooms
Cho ganjang
Korean sauce of soy sauce and vinegar
Cho gochujang
Korean sauce of vinegar and chili paste
Ganjang
liquid seasoning
Gogi gukmul
Korean term for beef stock
Gosali namul
Korean seasoned fern bracken
Guk
class of soup-like dishes in Korean cuisine
Guksu
General Korean term for noodles and noodle dishes
Hwae
raw food dishes in Korean cuisine
Jang
Korean term for sauce
Jeon
Korean pan-fried dish
Jjang achi
Korean term for vegetables pickled in soy sauce
Jjigae
thick soups or stew in Korean cuisine
Jjim
Korean term for foods simmered in soy sauce broth, or steamed
Jungol
Korean term for table-cooked hot pot or stew
Jutgal
Korean term for seafood pickled in salt
Kimchi
Korean term for pickled and spicy vegetables, especially cabbage
Kongnamul bap
Korean dish of soybean sprouts and rice
Malgeun jangguk
Clear Korean broth soup with vegetables and protein
Myulchi gukmul
Korean anchovy broth used as a soup base or stock
Namul
Korean vegetable dishes
Pa muchim
Korean condiment with scallions in oil and chili powder
Pot bap
Korean red beans and rice dish
Sangchu
Korean term for lettuce, often used in wraps (ssam)
Shigumchi namul
Korean dish of seasoned spinach, common banchan
Yangnyeom doenjang
Korean seasoned soybean paste, often used as a condiment or marinade
Yangnyeom ganjang
Korean seasoned soy sauce, used for dipping or flavoring dishes
Yangnyeom gochujang
Korean seasoned chili paste, used for flavoring and marinating