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GLOSSARY OF FOODS AND FOOD TERMS
Bam-Kyung-Dan: dessert of spiced pureed chestnut formed into balls,
rolled in honey then chopped almonds.
Bibim-Bab: literally, mixed rice: a variety of fresh and dried
vegetables all individually cooked plus beef and egg shredded pancake. All
of these are precisely shredded and sliced then arranged over a bowl of
rice to be mixed just before eating.
Bin-Ja Tuk: a pancake made from soaked mung beans. After the batter
is poured on a hot griddle (inverted pan), small strips of pork and
Kimchi are placed on top then flipped. Good inexpensive meal eaten
with rice and other Kimchi with vinegar soy sauce as a dip.
Bulkoki or Bulgogi: small tender patties of good beef fillet
marinated in spicy hot sauce, briefly cooked in sesame oil then eaten by
dipping in more fiery spiced sauce.
Chun-Kwa: treats made from thinly sliced vegetables coated with
Hobahk Juhn: ground beef and slivered zucchini stirred with beaten
eggs. Spoonfuls of the mixture are dropped into hot sesame seed oil to
form small, 3-inch omelets. This is served with rice and a dipping sauce
called Cho Jung (mixture of soy sauce, vinegar, sugar, minced
onion, and toasted sesame seeds).
Hong-Haisam: a festive dish using sea cucumbers, for special
occasions like weddings and sixtieth birthdays.
Juk: rice "porridges" made with addition of white sesame seeds, or
red beans or pine nuts or soy beans – all served in little bowls with
sugar. Sometimes made with meat and vegetables.
Kalbi-Kui: barbecued short ribs of beef. The meat is deeply scored
in criss-cross fashion then marinated three hours or overnight in a sauce
of soy, garlic, ginger, green onions, sesame oil and seeds, with the
addition of sugar, vinegar, and pepper. The chunks of meat are then
drained and barbecued over hot coals. A barbecue meal is usually served
with a salad of blanched greens (watercress), soybean sprouts dressed with
soy, sugar, onions and toasted sesame seeds, and rice and Kimchi.
Keran-Chikai: steamed egg custard prepared in small dishes. Ground
beef and mushrooms are mixed with the stirred egg then garnished with
threads of red pepper and green onion on top. Served as a breakfast dish.
Kimchi: the national dish of Korea. Can be made many ways but the
classic is Baichu-Kimchi, made from salted, fermented, spiced and
chopped Chinese cabbage. The baichu may be layered with other items
such as sliced onions, shredded radishes, dried shrimp, cuttlefish, squid,
garlic, ginger root, sugar, anchovy sauce, etc. Other types include:
Kaktuki, pickled radish or daihon; Nabak-Kimchi, slightly
different variation on the kaktuki often served on New Year's;
Oi-Sobaki, small cucumber pickles; Put-Kimchi (green pickles),
salted, seasoned and fermented spring greens such as turnip greens,
watercress, mustard greens, etc. (made in small quantities and used
quickly); and Tong-Chimi, another type of pickled radish (bigger
pieces). The juice of the latter is sipped while eating Tuk (rice
cakes) on New Year's. Note: While the many varieties of Kimchi may be
considered in the category of pickles it should he noted that they are not
only served with every meal as a side dish or condiment, they are also
used as ingredients in other dishes. Even the tangy fermented juice is
enjoyed as a beverage and as a flavoring in stews and soups.
Kochujan: a hot red pepper and mashed bean paste blended in equal
parts with soy sauce. Used as a condiment alone or in combination with
Ku-Jul-Pan: a special dish with separate compartments used
especially for the attractive arrangement of mixed appetizers.
Kuk: the general name for soup. Most soups are prepared with
minimal ingredients and maximum flavor. Tiny strips of meat and vegetables
are tossed and browned in a little oil, then the second rinse water from
the rice is poured in to make the stock base (of Chinese origin). Soups
are great favorites, especially in cool weather, and many types are made.
Examples include: Kori-kuk, oxtail soup; Aitang-kuk, a
spring soup prepared after a family outing to collect the first greens,
usually mugwort; Yukkai Jang-Kuk a rich beef broth garnished with
green onions eaten especially in the hottest summer weather in order to
maintain strength and give heat relief; Muik-Kuk, a broth made from
seaweed. The latter is believed to have many healthful properties. It is
given to mothers four or five times a day after childbirth. It is also the
soup served on birthdays, perhaps to remind one of his or her birth. It is
as common a birthday dish as cake is in the western world. Note: An
important ingredient in many soups, used to add flavor, is Joki, a
white-meat fish that is purchased brine-pickled, dried, or salted. When
not available, salt cod can be used.
Kyung-Dan: "sweet dumplings" made from glutinous rice powder dough
with chestnut paste or red bean paste placed in the center. Tiny balls are
then rolled in yellow-bean powder and, finally, chopped dates or nuts.
Myun: noodles. The Korean favorite is noodles made from buckwheat
Naing-Myun: a dish of cooked cold buckwheat noodles swirled on a
plate and topped with attractively arranged chopped Kimchi, stripped beef,
chicken, sliced pear, and hard egg. To serve, a chilled broth is poured
over. Side condiments include mustard, red pepper, or vinegar.
Na-Nul-Jan-A-Chi: whole heads of fresh garlic pickled in vinegar,
soy, and sugar. Served sliced very thinly crosswise and with wine and
Sang-Chi-Sam: the "lettuce lunch" which is considered a meal, and
usually served with soup. Fresh lettuce leaves are well washed. The
addition of a few drops of sesame seed oil in the last rinse assures shiny
leaves. The leaves are arranged on a platter with a second platter of
variously prepared tidbits of fish, seafood, meats, vegetables,
condiments, bean paste. Morsels are chosen as desired, placed in a lettuce
leaf, then rolled up and eaten.
Sinsun-Lo: the "hot pot" of Korea.
Traditionally made up of nineteen different ingredients, today much
simplified but still popular. Consists of several meats and fish slivered,
dipped, and fried in sesame oil. It also contains tiny meat omelets
arranged in sliced rolls, sliced onions and watercress, and flour and egg
dipped then fried. All of these prepared foods are artfully arranged in a
special utensil called Sin-Sul-Lo (like a Mongolian hot pot). Red
charcoal is placed in the center chimney and as soon as the meats sizzle,
hot broth is poured over and eaten by all.
Tahk-Kui: chicken, marinated then barbecued. See Kalbi-Kui.
Tongtak Juk: roasted chicken. A special occasion dish flavored with
garlic, ginger, and sesame seed oil.
Tu Bu: soybean curd.
Tuk: rice cakes.
Tuk-Kuk: New Year's rice cake soup. One of the important festive
dishes traditional for New Year's, it is prepared by steaming then
kneading regular rice flour. The soup is garnished with crushed dried
kim (seaweed) and black pepper. A popular festive soup garnish is
shredded egg pancakes.
Yot: a thick, sweet syrup boiled from barley and rice then dipped
into with rice cakes. A great treat, especially for children, who regard
it as a candy.
Yuk-Po: dried beef