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NARO > Sangcharim > Flashcards

Sangcharim Flashcards

1
Q

Namul

A

Umbrella category of vegetables

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2
Q

Saengchae

A

Raw vegetable dish

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3
Q

Hwe

A

Raw fish

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4
Q

Seon

A

Cooked vegetable “terrine”
Terrine - ground meat etc meat loaf style

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5
Q

Bibim

A

Mixed with seasonings

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6
Q

Muchim

A

Mixed with seasonings by hand

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7
Q

Bap

A

Rice

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8
Q

Juk

A

Porridge

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9
Q

Myun/guksu

A

Noodle

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10
Q

Japchae

A

Thin/julliened ingredients stir fried

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11
Q

Guk

A

Thin soup/broth

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12
Q

Jjigae

A

Thick soup/broth

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13
Q

Jeongol

A

Soup/ broth where solid ingredients are the main attraction

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14
Q

Jjim

A

Steamed

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15
Q

Jorim

A

Braised

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16
Q

Twigim

A

Deep fried

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17
Q

Jeon

A

Dishes that resemble a “pancake”

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18
Q

Bokkeum

A

Sauteed

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19
Q

Gui

A

Grilled

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20
Q

Bokkeum

A

Stir fried dishes

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21
Q

Bugak

A

Variety of veggie twigim coated in chapsal and dried again

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22
Q

Chapsal

A

Sweet rice
Often used as chapsal garu - sweet rice flour

23
Q

Dolsot

A

Stone cooking pot used to cook various rice dish

24
Q

Doenjang

A

Fermented soy bean paste

25
Q

Dubu

A

Tofu

26
Q

Gui

A

Grilled fish or grilled dish

27
Q

Guk

A

Class of soup similar to tang, often a more watery broth

28
Q

Gochujang

A

Fermented chili paste

29
Q

Injeolmi

A

Rice cake coated with roasted soy bean powder

30
Q

Jang

A

Group of fermented pastes and sauces

31
Q

Jangajji

A

Method of sweetened soy picklinh

32
Q

Jeongol

A

Type of hotpot, combining and boiling ingredients

33
Q

Jeon

A

Savory pancake or fritter coming in many varieties

34
Q

Jeotgal

A

Side dish of salted and preserved seafood

35
Q

Jigae

A

Meaning stea

36
Q

Jjim

A

Steamed or boiled dishes

37
Q

Kalguksu

A

Knife cut noodle soup

38
Q

Kimchi

A

Side dish of salted and fermented vegetables

39
Q

Mandu

A

Dumpling

40
Q

Makgeoli

A

Korean rice wine

41
Q

Mallaengi

A

Method of drying vegetables

42
Q

Muchim

A

To season

43
Q

Muk

A

Jelly made from powdered bean, grain or nut starch

44
Q

Namul

A

Edible grass and leaves

45
Q

Pyeonyuk

A

Korean terrine of boiled and pressed meat

46
Q

San namul

A

Edible mountain herbs

47
Q

Sanjeok

A

Type of jeok (skewered food) often beef and vegetables

48
Q

Saeujeot

A

Salted and fermented shrimp

49
Q

Tang

A

Type of soup

50
Q

Tteok

A

Type of rice cakes

51
Q

Twigim

A

Method of frying or meaning fried foods

52
Q

Yeom Gyeoja

A

Korean mustard paste

53
Q

Yukpo

A

Meaning jerky

NARO (7 decks)

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