Glossary of Korean Cooking Terms and Ingredients
A glossary of special terms and ingredients common in Korean cuisine.
Hwe
Definition and translation of Hwe in Korean food
Definition and translation of Hwe in Korean food
Daenjang
Definition and translation of Daenjang in Korean food
Definition and translation of Daenjang in Korean food
Gogi
Definition and translation of Gogi
Definition and translation of Gogi
Anju
Definition of Anju in Korean food
Definition of Anju in Korean food
Jun
Definition of Jun in Korean food
Definition of Jun in Korean food
Banchan
Definition and translation of banchan, Korean side dishes.
Definition and translation of banchan, Korean side dishes.
Kimchi
Definition and translation of Korean kimchi, one of the most important parts of Korean cuisine.
Definition and translation of Korean kimchi, one of the most important parts of Korean cuisine.
Dubu
Definition and Translation of Dubu in Korean food, a soft beancurd which is also known as Tofu in the West
Definition and Translation of Dubu in Korean food, a soft beancurd which is also known as Tofu in the West
Kaenip
Definition and Description of Korean kaenip- perilla leaves, also used in Japanese (shiso) and Vietnamese cooking.
Definition and Description of Korean kaenip- perilla leaves, also used in Japanese (shiso) and Vietnamese cooking.
Mandoo
Mandoo Definition
Mandoo Definition
Namul
Translation and Definition of Namul.
Translation and Definition of Namul.
Gui
Translation of Gui as used in Korean cooking.
Translation of Gui as used in Korean cooking.
Bap or Bop
Translation of Bap
Translation of Bap
Kochukaru
Definition of Korean kochukaru.
Definition of Korean kochukaru.
Kochujang
Definition for Korean kochujang.
Definition for Korean kochujang.
Chigae
Definition of Chigae (Korean stew)
Definition of Chigae (Korean stew)