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Korean Menu items
Bab/bap: rice. See Pap/pahb.
Bibimbap: - see Pibimbap.
Bokum: a stir-fried dish, generally including chili.
Chapch'ae/chap; chee/jap; chee: beef cooked with mixed vegetables with thin noodles.
Cheon/jon: meaning something "thin or flat", this can range from a pancake to thinly sliced vegetables.
Cheyuk pokkeum: a pork stir-fry, strongly-flavoured with chili.
Chigae/jigae: a hot stew containing fermented bean paste and chilis.
Gim/kim: dried seaweed, toasted and seasoned with salt and sesame oil.
Gosari namul: - see Ko sari na mool
Gu shul pan: a traditional lacquered tray with nine compartments containing individual appetisers.
Hobak chun/hobak jun: sliced marrow in a light batter.
Jigae: - see Chigae
Jjim: meat or fish stewed slowly in soy sauce, garlic and sugar.
Kalbi/kalbee: marinated and barbecued spare ribs.
Kim :- see Gim
Kimch"l/kimchi/kim chee: pickled vegetables. Generally served in a small bowl with a spicy chilli sauce.
Koch"ujang: hot red bean paste.
Kkaktugi/kkakttugi: pickled radish.
Ko sari na mool: cooked bracken stalks dressed with sesame seeds.
Mandu kuk/man doo kook: clear soup with steamed meat dumplings.
Na mool/namul: vegetable side dishes.
Ojingeo pokkeum: stir-fried squid in chili sauce.
P"ajeon: a pancake served with spring onions and generally seafood.
Panch"an: side dishes; these generally include pickled vegetables, but a more elaborate selection might include fish, seaweed and tofu.
Pibimbap: mixed rice, vegetables and meat, with a raw or fried egg served on top. This continues to cook in the mixture, which is often served on a hot stone (tolsot).
Pindaetteok: a pancake made with lentils.
Pokkeum/pokkm: a general word for stir-fry.
Pulgogi: thin slices of marinated beef barbecued at the table - sometimes these are then rolled in a lettuce leaf and eaten with vegetable relishes.
Royal casserole: - see Shinseollo
Shinseollo/shinsonro/shinsuiro: nick-named the royal casserole; a meat "soup" with eggs, seafood, seaweed and vegetables finished at the table.
Soju: Korean rice wine; often drunk as an aperitif.
Toenjang: seasoned, chili-hot soy-bean paste.
Tolsot: a sizzling hot stone bowl, used to make pibimbap.
Teoppap/toppap: means "on top of rice" - for example, twaeji teoppap is pork on rice.
Tteok: bars of compressed rice.
Tteokpokki: bars of compressed rice tteok, fried with vegetables and sausages in a chili sauce on a hot-plate.
Tuigim: - see T"wigim.
T"wigim/twigim: fish, prawns or vegetables dipped in batter and deep-fried until crisp.
Yukhoe/yukhwoe/yukhwe: shredded raw beef with strips of pear and egg yolk, served chilled.
Yukkaejang: spicy beef soup.