GLOSSARY
Anju 안주
food consumed with alcohol; drinking snacks
Banchan 반찬
small side dish
Bulgogi 불고기
“fire meat” or marinated grilled beef, thinly sliced
cha 차
tea
cho(GOchu)jang 초(고추)장
(cho-gochu-jong) sweet and spicy red chili pepper sauce made with vinegar and sugar
daeji kalbi
grilled pork spare ribs
Daikon
mild flavor, white winter radish
doenjang 된장
(den-jong) fermented bean paste with a strong deep flavor, not to be confused with miso
galbi / KALBI 갈비
marinated beef short ribs
ganjang 간장
(gan-jong) soy sauce, of Korea
geonbae 건배
(gun-beh) “empty glass” – a toast, or cheers!
gochujang 고추장
(go-chu-jong) fermented red chili pepper paste
Gogigui 고기구이
(go-gee-goo-ee) “meat roast” or Korean barbecue
Japchae 잡채
stir fried glass noodles, made from sweet potato starch, with sautéed vegetables, served hot or cold
Kakigori [Japanese kanji: かき氷]
Japanese shaved ice dessert, smooth and fluffy like fresh fallen snow
Kimchi 김치
salted and fermented vegetables, such as napa cabbage or radish, spiced with chiles
Kombu 다시마 / [japanese kanji: 昆布]
edible dried kelp, used for flavoring and adding richness to stocks and other dishes
Makgeolli 막걸리
(MAHK-oh-lee) popular rice wine, off-white, milky and slightly sparkling, often unpasteurized
mochi [japanese kanji: 餠]
Japanese rice cake dessert usually sweetened with sugar
noraebang 노래방
(nu-rae-bong) “song room” or karaoke
Pajeon 파전
scallion pancake
Perilla
a member of the mint family, commonly used as wraps (grassier than shiso with an anise flavor)
pojangmacha 포장마차, or pocha 포차
“covered wagon” – a casual place to eat and drink, a tented street food stall
samgyeopsal 삼겹살
(sam-yip-sal) grilled pork belly, thick sliced
shochu [Japanese kanji: 焼酎]
Japanese spirit typically distilled from sweet potato, barley or rice (see: Soju)
soju 소주
“burned liquor” – clear, grain-distilled spirit that originated in Korea with a neutral flavor, commonly 20-34% ABV
Ssam 쌈
“wrapped” – leafy vegetable used to wrap a piece of meat, usually bite sized
ssamjang 쌈장
a thick, spicy paste used with food wrapped in a leaf in Korean Barbecue
sujeo 수저
set of eating utensils commonly used in Korean cuisine, derived from –
sutgarak 숟가락: long-handled, shallow spoon
jeotgarak 젓가락: chopsticks
wagyu [Japanese kanji: 和牛]
“Japanese cow” – any of the four Japanese breeds of beef cattle, Japanese Black, Polled, Brown and Shorthorn
yakiniku 焼き肉 or 焼肉
grilled meat
Yakult
brand name yogurt probiotic drink typically served at the end of meals to aid in digestion
Yukhoe 육회
“raw meat” or a soy-marinated beef tartare, typically served iced cold
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