Glossary

Korean cultural terms and concepts explained. Your guide to understanding the context behind our content.

2 3 A B C D E F G H I J K L M N O P R S T U V W X Y Z 가 곱 기 김 노 단 달 대 돈 등 맡 모 무 발 벤 부 비 빵 사 생 소 수 숙 슈 실 암 앙 양 어 우 이 중 천 초 칡 코 토 특 한 혼 활 회 흰

2

2호 (No.2): A common Korean cake size/standard — when ordering cakes, cafés often list sizes as '호' (No.).

3

3대 천왕: A popular Korean TV food program ('Three Great Kings') that highlights notable regional restaurants

A

Abai: A Sokcho/local term (literally 'old man') associated with Abai Village — dishes labeled 'Abai' reflect that village's North Korean refugee–influenced seafood and sundae traditions.
Abai (아바이): A regional term tied to Sokcho's Abai Village (a community with North Korean refugee roots); here it denotes local-style preparations.
Abai sundae: A Sokcho specialty sundae from Abai Village—typically squid or casing stuffed with noodles and fillings, different from mainland blood sausage varieties
Abai Sundae: A regional sundae from Sokcho, traditionally stuffed and often slightly chewier than typical sundae; 'Abai' is a local dialect word.
Abai Village (아바이마을): A small fishing village in Sokcho settled by North Korean refugees; known for its unique northern-style cuisine.
Abai-sundae (아바이순대): A regional sundae (Korean-style sausage) from Abai Village, often made with a softer, moist filling and served sliced.
Ade: A fruit‑based soda or sparkling refreshment (e.g., grapefruit ade = grapefruit soda)
Aehobak: A Korean summer squash (similar to zucchini) with a mild, slightly sweet and earthy flavor
Aehobak (애호박): Korean summer squash (zucchini) with a mild, slightly sweet flavor and tender texture
Agi-guksu: Literally 'baby noodle' — a small, mild portion served for young children (here offered free under 36 months).
Agu: Monkfish, prized for its firm white flesh that soaks up spicy sauces—used in agu-jjim (braised) and agu-tang (soup)
Agu (monkfish): Monkfish, a firm-textured white fish commonly used in Korean stews
Agu (아구): Monkfish — a firm, meaty white fish commonly braised (agu-jjim), boiled (suyuk), or used in soups (agu-tang).
Agu Suyuk: Boiled or steamed monkfish served sliced; eaten with dipping sauces as a cooler counterpoint to spicy dishes.
Agu-jjim (아구찜): Braised monkfish, a spicy, savory Masan specialty often made with dried or fresh monkfish
Agu-tang / Agu-jjim (아구탕 / 아구찜): Monkfish soup (agu-tang) or braised monkfish (agu-jjim); hearty, savory seafood dishes popular in coastal Korea.
Agu/Agwi (아구): Monkfish, a meaty, slightly firm fish commonly used in spicy braised dishes and stews
Agujjim: Spicy braised monkfish cooked with vegetables and a savory-chili sauce, usually served as a large, shareable plate.
Agujjim (agujjim): Spicy braised monkfish with vegetables — chewy fish, hearty sauce, often shared family-style.
Agujjim (아구찜): Spicy braised monkfish, typically served with a garlicky, chili-based sauce and vegetables; a popular communal dish in Korea
Agujjim (아귀찜): Braised monkfish dish, typically spicy and saucy, served with vegetables and rice or noodles to soak up the sauce
Agujjim / Agu-tang: Dishes made with monkfish: agu- jjim is a spicy braised monkfish, agu-tang is a monkfish stew; both are hearty and savory.
Agwi (아귀): Monkfish — a firm, meaty white fish commonly used in Korean stews and braises
Al: Fish roe (eggs); used in Korean dishes for texture and briny flavor.
Al (알): fish roe — salty, briny eggs often used to add richness and texture to soups and stews
Al-tang: A spicy Korean stew centered on fish roe (al) and seafood, served hot and often enjoyed for its bold, refreshing broth.
Albaegi: A female crab full of roe—prized in Korea for its rich, creamy texture
Albam: Chestnut — used in Korean regional cooking for both savory and sweet dishes.
Albam (Gongju chestnuts): Chestnuts from Gongju, a local ingredient valued for their sweetness and texture
Almas Caviar: One of the world's most prized Beluga caviars, known for its rarity and delicate texture
altang: A spicy, hearty stew made with fish roe—rich and warming
Altang: A spicy Korean stew made with fish roe; hearty, savory, and often served bubbling hot.
Altang (알탕): spicy fish-roe stew — a robust, often chili-spiced soup centered on roe, typically eaten with rice to temper the heat
Alteulsang (알뜰상): A more economical, sashimi-focused set with fewer side dishes
Ampong: A regional/house term for a particular offal-based preparation used in some Iksan dishes — ask the staff for specifics
Ampong (암뽕): A local Daegu term for a specific pork offal cut often served with soondae and suyuk (appears on regional menus).
Ampong Sundae: A regional variety of sundae featuring mixed offal—common in this area; ask staff for details if unfamiliar.
Amso: Literally 'female cow' — meat from mature native cattle, often richer and more flavorful than younger beef.
An-butter: A popular Korean pastry filling combining sweet red bean paste (an) with a slab of butter for a balance of sweet and savory
Anago: Saltwater conger eel, meaty and commonly used in Korean stews and hotpots
Anchangsal: Outside skirt steak — a flavorful, slightly chewy cut that grills quickly and is often sliced thin for BBQ.
Andong galbi: A regional style of marinated short ribs from Andong, usually slightly sweet and savory — a popular BBQ choice.
Andong gan-godeungeo: A regional specialty from Andong — salted (often slightly dried) mackerel prized for its concentrated flavor; served grilled (gui) or braised (jorim).
Andong Jjimdak: Andong-style braised chicken: a soy-sauce-based stew with chicken, vegetables, and glass noodles, originating from Andong.
Andong Soju: A traditional distilled spirit from Andong; often bottled at different strengths (here 21% and 40%).
Andong Soju Ilpum: A traditional Andong-distilled soju sold at different strengths (17%, 21%, 40%); more aromatic and robust than mass-market soju
Andong-galbi: A regional style of marinated beef ribs from Andong, often seasoned with soy, garlic, and a light sweetness
Ang-butter (앙버터): A popular Korean bakery pairing: sweet red-bean paste (ang) sandwiched with a slab of butter.
Angko jeolpyeon (앙꼬절편): A small chewy rice cake served with or coated in sweet red bean paste (angko)
Angko-jeolpyeon: A type of tteok: flat rice cake (jeolpyeon) filled with angko (sweet red bean paste)
Anju: Small dishes or snacks served to accompany alcoholic drinks in Korea; usually shared and chosen to pair with beer, soju, wine, or sake.
Anseong-mat-chum: A local label meaning 'made for Anseong' — often applied to regional specialties from Anseong
Ansim: Beef tenderloin — a lean, tender cut often served as steak
Ansim (안심): Korean term for tenderloin, the lean, tender cut often served as filet or part of T-bone/Porterhouse steaks.
Anui (안의): A locality in Hamyang known locally for its rib preparations; menu items labeled 'Anui' indicate the regional style or recipe

B

Bada Modeumhoe: Assorted sashimi from the sea served on a platter
Bada Ramen (바다라면): ‘Sea ramen’ — a light, seafood-based ramen often served at the end of a seafood meal to round things off
Bae-dari: A traditional neighborhood in Jung District, Incheon, known for old-school local eateries.
Baek Jong-won / 3대 천왕: Baek Jong-won is a popular TV chef; his show '3대 천왕' (Top 3 Chefs) spotlights notable restaurants and often raises their profile.
Baek-kimchi: White kimchi made without red chili flakes, milder and often paired with rich or oily dishes
Baekam Sundae: A regional style of sundae (Korean blood sausage) named for the Baekam area; preparation and seasoning vary by locale.
Baekam Sundae (백암순대): A regional variety of soondae from Baekam using congealed blood, minced pork and vegetables for a clean yet savory flavor.
Baekban: A traditional Korean set meal: rice with several small side dishes (banchan) and a main — like a quick, home-style dinner.
Baekban (백반): A set meal with rice, soup, and several side dishes; a common, homey lunch option in Korea.
Baekban / Jeongsik: A home-style set meal featuring rice and multiple banchan (side dishes); a good way to sample a restaurant's range.
Baekdwaeji: Literally 'white pork' — the non-black pork option with a milder taste.
Baekhap: Literally 'white clam' — a type of clam prized in Korea for its sweet, plump meat
Baekhyanggwa: Korean word for passionfruit; here served as a sweet, tart ade
Baeknyeon Gage (백년가게): An official designation by the Korean government for long-standing traditional businesses valued for their heritage and continued local contribution.
Baeknyeon jjajang: A restaurant-style jjajang (black bean sauce) dish often made richer and thicker; 'baeknyeon' signals this house specialty.
Baekseju: Traditional Korean rice wine flavored with ginseng and herbs; mildly sweet and often enjoyed with savory dishes.
Baekseolgi: A steamed white rice cake with a light, fluffy texture often used for celebrations
baeksuk: A slow-simmered whole chicken, served with a clear, restorative broth — commonly eaten as a healthful meal.
Baeksuk: Plain boiled whole chicken served as a mild, restorative soup (often with rice or ginseng)
Baeksuk (Dakbaeksuk): A simple, comforting whole-chicken stew simmered in broth, often served as a restorative dish
Baeksuk (백숙): A whole chicken gently simmered with garlic, jujube, and sometimes ginseng — a clear, restorative broth served with rice or noodles.
Baektan: High-quality white charcoal used in Korean grilling for steady, clean heat.
Baekteuk-yang: A salt-seasoned 'special' tripe served without the restaurant's sweet/spicy marinade—milder and cleaner-tasting.
Baendaengi: A small coastal fish (often called sand lance or anchovy) used in robust, savory stews
Baendaengi (밴댕이): A small sardine/anchovy-like coastal fish popular in Chungcheong cuisine, often braised whole for intense umami.
Baendaengi-muchim: Seasoned marinated sand lance (a small anchovy-like fish), tossed with chili, vinegar and aromatics as a sharp, salty banchan (side dish).
Baengbaengi (뱅뱅이): A regional name for whole fried freshwater fish (often river fish) served plain or tossed in a sweet-spicy sauce; a Yeongdong specialty with several local variations.
Bagasari: A type of freshwater fish (often called Korean bullhead) commonly used in spicy stews
Bajirak: Clams — a common coastal ingredient; used here in bibimbap and spicy sashimi-style salads (hwae-muchim).
Bajirak / Baekhap (saenghap): Types of clams used in Korean cooking — bajirak are smaller clams; baekhap (saenghap) are larger surf clams, the latter often served very fresh for a briny-sweet taste.
Bak-sok-milguk nakji-tang: A local-style octopus soup listed here as the house specialty; expect a robust, savory broth with octopus and vegetables
Bakdae: A local flatfish sold whole (often pan-fried or grilled); here offered packaged by piece count for takeout
Baksok-milguk: A broth made by scraping the inner flesh of a gourd (bak) to create a light, vegetal stock — used here with octopus
Baksok-milguk nakji-tang (박속밀국낙지탕): A local-style octopus soup whose name references traditional preparation methods (regional recipes vary); ask the staff how they make it.
Baksok-nakji: A regional Taean dish where thinly sliced gourd is simmered with aromatics, then live octopus is added; commonly finished by cooking kalguksu (knife-cut noodles) in the remaining broth.
Ban-kaseu: A half-and-half plate (usually one pork cutlet + one fish cutlet) so you can try both in one meal
Banban: A half‑and‑half chicken order (two different styles in one serving, e.g., plain and sauced)
Banban (반반): A half-and-half serving — commonly half plain fried chicken and half yangnyeom (sauced) chicken.
Banban (반반치킨): Half-and-half chicken — one half prepared one way (e.g., fried) and the other half another (e.g., sauced)
Banban chicken (반반치킨): “Half‑and‑half” chicken — one bird split into two different flavors so you can try both.
Banban Pojang (반반포장): Literally 'half-half takeaway' — a packaged option that lets you order two different flavors or styles in one box to try both.
banchan: Small shared side dishes served with Korean meals (pickles, seasoned vegetables, etc.).
Banchan: Small side dishes served with Korean meals, meant for sharing and varying by season and region.
Banchan (반찬): Small side dishes served with Korean meals — kimchi, pickles, seasoned vegetables — meant for sharing at the table.
Bang-eo (방어): Yellowtail/amberjack commonly enjoyed as sashimi in Korea; prized for its rich, oily flesh.
Bangeo: Amberjack/yellowtail used for sashimi (bangeo‑hoe) — a common, meaty fish on Jeju menus.
Bangeo (방어): Yellowtail (amberjack), a firm, fatty fish prized for sashimi; belly slices are especially rich and buttery.
Bangjja-yugi: Traditional Korean hand-beaten brassware used for serving — gives dishes a warm, special feel
Banh mi: A Vietnamese-style sandwich popular in Korea, typically served on a light baguette with savory fillings and fresh vegetables.
Bánh mì: Vietnamese sandwich on a baguette, typically filled with meats, pickles, and fresh herbs
Banjeom: A Korean-Chinese restaurant — a distinct style of Chinese food adapted in Korea
Banmari: Literally 'half a chicken' — an extra half-chicken you can add to your order, common at Korean chicken restaurants for sharing.
Banmari / Hanmari: Portion sizes for whole animals: banmari = half (half duck), hanmari = whole (whole duck)
Banmo Dubu: Literally a 'half block' of fresh tofu — a simple, shareable portion of soft tofu
Bap: Cooked rice; many noodle dishes here are also offered 'bap' style (served over rice)
Bap-doduk: Literally “rice thief”: a playful Korean term for a dish so tasty it makes you eat a lot of rice.
Bap‑doduk (밥도둑): Literally “rice thief” — a dish so flavorful it makes you eat extra bowls of rice.
Bapchang: A serving style combining grilled intestines with rice — common in offal-focused restaurants
Bapdodeuk (밥도둑): Literally 'rice thief'—a playful Korean expression for food so tasty you keep eating bowl after bowl of rice.
Bapsang: A traditional Korean set meal — a bowl of rice served with multiple side dishes (banchan) arranged as a single table spread
Baumkuchen: A layered ring cake of German origin that's become a popular café/dessert item in Korea.
Bbaga (빠가 / 빠가사리): Local term for a freshwater river fish commonly used in spicy stews; you’ll see it on menus in rural fish restaurants.
Bbagasari: Korean bullhead — a common river fish used in spicy stews with a rich, hearty flavor.
Bbang Buffet (빵뷔페): A pay-per-person bread buffet where you sample a variety of freshly baked breads and pastries.
Bbeong-ip (뽕잎): Mulberry leaf; used here for a lightly herbal aroma and flavor in the hotteok
Bboljjim (뽈찜): A braised or steamed preparation using the fish's head/cheek (뽈), cooked in a spicy, savory sauce; rich in flavor and texture.
Bendaengi-muchim: Seasoned, spicy-sweet side made with bendaengi (sand lance), a small fish common in coastal Korea
Beng-e-dom: A local sea bream often used on Jeju — prized for fresh, firm flesh; when noted as owner-caught it may be limited in quantity.
Beng-e-dom (벵에돔) / Heukdom: Jeju name for black porgy/black sea bream — a firm, slightly sweet white fish commonly enjoyed as sashimi or grilled.
Beolmi-jip: A local designation for a restaurant known for a regional specialty or distinctive flavor
Beoseot-jjigae: Mushroom stew — a savory, broth-based stew highlighting various mushrooms; eaten with rice.
Beotkkot (벚꽃): Cherry blossom; a seasonal flavor in Korea often used in sweets — subtly floral, sometimes made with pickled petals or sakura-scented ingredients
Beotkkot-bbang (벚꽃빵): A local specialty bread filled with bean paste infused with cherry-blossom extract; this shop holds a patent for its version.
Bibim / Mul: Bibim means noodles mixed with a spicy sauce; Mul indicates noodles served in a cold broth
Bibim Kalguksu: A spicy, mixed version of kalguksu tossed with gochujang-based sauce rather than served in broth
Bibim Makguksu: Makguksu tossed in a spicy, tangy sauce rather than served in broth.
Bibim Naengmyeon: Cold noodles tossed in a spicy, sweet-and-sour sauce (served without broth)
Bibim naengmyeon / Mul naengmyeon: Bibim = spicy/tangy mixed cold noodles; Mul = chilled noodles in a savory iced broth
Bibim soba: Cold buckwheat noodles tossed in a spicy, tangy sauce (bibim means 'mixed'), served without broth
Bibim-guksu: Cold wheat or thin noodles mixed with a spicy, vinegary sauce and vegetables
Bibim-kalguksu: A spicy, mixed version of kalguksu served without much broth and tossed with a chili-based sauce
Bibim-mandu: Dumplings mixed with a spicy-sweet sauce and seasoned vegetables, often eaten with fried dumplings
Bibim-milmyeon: Spicy mixed milmyeon dressed with a seasoned chili sauce (bibim = mixed/spicy).
Bibim-milnaengmyeon: Mil-naengmyeon mixed with a spicy, tangy gochujang-based sauce for a bold flavor
Bibim-myeon: Noodles tossed in a spicy, savory sauce (served mixed rather than in broth)
Bibim-naengmyeon: Spicy, vinegary mixed cold noodles often topped with cucumber and pear
Bibimbap: A bowl of rice topped with seasoned vegetables, an egg, and gochujang (spicy red pepper paste); mix everything together before eating.
Biji: Coarse soybean pulp (okara) used in pancakes and stews for a nutty, hearty texture
Biji-jang: A thick stew made from biji (ground soybean pulp), earthier and denser than regular doenjang dishes.
Biji-jjigae: A thick stew made from soybean pulp (byproduct of tofu), hearty and mildly nutty.
Bindaetteok: A crispy, savory pancake made from ground mung beans and fillings — a common anju (food to eat with drinks) or starter.
Bindaetteok (빈대떡): A savory Korean pancake traditionally made from ground beans; here made with tofu for a lighter version.
Binghwa-mandu: A local style served here with a thicker, chewier wrapper — a signature of this shop
Bingsu: Korean shaved-ice dessert typically topped with fruit, condensed milk and sweet sauces — meant for sharing
Bismarck (pizza): A pizza finished with a baked egg on top; the runny yolk is part of the experience
Bok (pufferfish): Pufferfish, enjoyed in Korea as various soups and stews; must be handled by licensed chefs due to toxins, so ask staff about preparation.
Bok (복): Pufferfish, a prized but potentially toxic seafood in Korea; bok appears in many forms (sashimi, stews, clear soups). Proper preparation is important, so restaurants specializing in bok usually follow stringent handling practices.
Bok (복/복어): Pufferfish (often called fugu); prized in Korea for its firm texture and used in stews or steamed dishes
Bok-eo (복어): Pufferfish (often called fugu); used in stews or braised dishes and prepared by experienced cooks.
Bok-twigim: Deep-fried blowfish (prepared by licensed chefs); listed here as a medium portion
Bokbunja: Korean black raspberry — enjoyed fresh, as a syrup, or as a sweet-tart liqueur.
Bokbunja (복분자): A Korean black‑raspberry wine, sweet and fruity, commonly enjoyed alongside seafood or as a dessert drink
Bokbunjaju: Sweet Korean black raspberry wine, commonly served as a dessert-style alcoholic drink
Bokguk: Pufferfish soup — a clear, comforting broth simmered with pieces of pufferfish.
Bokguk (복국): Pufferfish soup. Often offered as jiri (clear, mild broth) or tang (richer, spicier stew).
Bokjuk: Pufferfish porridge — a comforting rice porridge often made with seaweed like maesaengi
Bokjuk (복죽): Pufferfish rice porridge — comforting, often served with maesaengi (fine green seaweed).
Bokkeum: Stir-fried dish— ingredients are pan-fried together with seasonings.
Bokkeum-mandu: Pan-fried dumplings with a crisp exterior and chewy interior, sometimes lightly sauced or tossed
bokkeumbap: Korean-style fried rice prepared by stir-frying rice with the remaining stew sauce and ingredients
Bokkeumbap: Fried rice — commonly made at the end of a barbecue meal using leftover oil and bits from the grill
Bokkeumbap (볶음밥): Fried rice made at the end of the meal using the remaining sauce — a classic way to finish saucy Korean dishes
Bokkeumtang: A spicy braised chicken stew cooked with vegetables; regional versions vary in sweetness and heat
Boksuyuk: Boiled and thinly sliced pufferfish served cold, similar in concept to the more familiar beef/pork 'suyuk'.
Boktang: Pufferfish (blowfish) soup/stew, prepared as a hot, comforting seafood broth.
Bollak (뽈락): Rockfish — a common Korean coastal fish with firm, slightly chewy flesh
Bomal: Small sea snails (whelks) common in Jeju cooking; they add a briny, slightly chewy texture and deep seafood flavor
bomal (보말): Small sea snails (whelks) common in Jeju cuisine, often served in seaweed soup
Bomal (보말): Small whelks (sea snails) found around Jeju; they add a briny, slightly chewy texture to broths and stews
Bon Samgyeop: Pork belly cut with the rib bone attached — you get both belly and rib meat in one piece
Bori-bap: Barley rice — cooked barley mixed with rice, often served as a hearty side
Bori-bap (보리밥): Rice mixed with barley — a rustic, slightly nutty-textured staple often served with many banchan.
Bori-bibimbap: Bibimbap made with barley (bori) instead of—or mixed with—white rice; heartier, chewier texture.
Bori-gulbi: Barley-cured dried gulbi (yellow corvina); a preserved fish that’s typically rehydrated or grilled for a savory, slightly briny flavor.
Boribap: Barley mixed rice usually served with vegetables and a dollop of gochujang (spicy red pepper paste)
Borigulbi: Yellow corvina that has been lightly salted and sun-dried on barley — a salty, savory preserved fish prized in Jeolla cuisine.
Bossam: Thinly sliced boiled pork served with greens and condiments for wrapping; a communal, shareable dish
Bossam Kimchi: A slightly sweet, often chunky kimchi traditionally eaten with boiled pork; served here as a flavorful side.
Botong (보통): The regular or standard portion size.
Botong / Teuk (보통 / 특): Ordering sizes—Botong is the regular portion; Teuk is the special, usually with more meat or a larger serving.
Boyang (보양식): Korean restorative food meant to boost energy and health, often featuring nutrient-rich ingredients and broths
Bu-meok (부먹): Serving style where the sauce is poured over the fried dish (as opposed to dipping the sauce on the side).
Buchaesal: A Korean name for a beef cut from the flank/shoulder area—lean, flavorful and often served sliced or in cubes.
Buchu: Korean chives; used to add a fresh, slightly garlicky note to soups and stews.
Buchu Geotjeori: A fresh chive salad (lightly seasoned) often added to soups for brightness
Buchu-muchim: Seasoned garlic chives often served as a fresh, slightly pungent condiment for soups.
Buchu-ppang (부추빵): Savory bread filled with buchu (Korean chives) — an uncommon but popular savory pastry in Korea
budae-jjigae: Literally 'army stew'—a spicy, comforting Korean hotpot that mixes kimchi and broth with processed meats (sausages, Spam) and optional add-ins
Budae-jjigae: Army-base stew: a spicy, communal hotpot born after the Korean War combining processed meats (sausage, ham), kimchi, ramyeon and often cheese — comfort food with American-influenced ingredients.
Bufala: Buffalo mozzarella — creamier and more flavorful than standard cow's mozzarella
Bujiggaengi namul (부지깽이 나물): A seasoned side dish made from a local wild green (bujiggaengi), not commonly found on mainland menus.
Buk-eo: Dried pollock, often shredded and used in clear, savory soups
Bukeo: Dried pollack — lean white fish that's shredded and used to add savory depth to soups.
Bukkake: A style where a small amount of strong broth or sauce is poured over cold or hot noodles rather than served in a bowl of soup
Bukkake (붓카케): A noodle-serving style where a savory sauce is poured over the noodles and toppings — served without a brothy soup.
Bukkake Udon: A style of udon served with a small amount of concentrated sauce poured over the noodles — often drier and more intensely flavored than soup udon.
Bukkumi: Pan-fried stuffed cake or pancake; here made with millet and sold per piece
Buldojang: Buddha Jumps Over the Wall — an elaborate, often expensive Chinese-style stew with assorted seafood and a rich broth
Bulgogi: Thinly sliced, marinated beef (often grilled or pan-cooked); a widely loved Korean dish
Bulgogi Baekban: A set meal centered on bulgogi (marinated grilled beef) served with rice and assorted banchan (side dishes).
Bungeo: Crucian carp, often served steamed or in stews
Bungjangeo: Conger eel (sea eel) with rich, oily flesh, prepared grilled, as sashimi, or yubikki-style.
bunsik: Popular Korean snack foods and street-style dishes like gimbap, tteokbokki, and ramyeon
Bunsik: Casual Korean snack food or the small restaurants that serve inexpensive comfort dishes like tteokbokki and ramyeon.
Burrata: A fresh Italian cheese with a soft outer shell and creamy, rich center; pairs well with salads and tomatoes.
Busokmul: Assorted offal and internal organs served alongside sundae in traditional places
Byeokdol: Literally 'brick'—here it refers to a dense, rectangular-style cake
Byeongcheon Sundae: A regional style of sundae from Byeongcheon that uses plenty of vegetables, producing a crunchier, denser texture than some other varieties.
Byeongcheon sundae (병천순대): A regional style of sundae from Byeongcheon (Cheonan) known for its particular seasoning and texture, celebrated locally as a specialty.
Byeongcheon-sundae: A regional sundae style from Byeongcheon featuring chunky fillings of coagulated blood and vegetables

C

C-Cucina: Olla's signature preparation: cream-based spaghetti finished in the oven covered with a pizza-dough 'lid' for a baked presentation
Cake sizes — '1호' and '3호': Korean cake sizing where a higher number means a larger cake (No.1 is small, suitable for ~1–3 people; No.3 is larger).
Castella: A light, moist sponge cake (originally Portuguese/Japanese influence) popular in Korea as a soft, sliceable cake.
Chadolbagi: Thinly sliced beef brisket often added to noodles or soups for a rich, beefy bite
Chalbori-bbang: A chewy, sweet barley bun that Gyeongju is famous for
Chalddeok: Chewy rice-cake texture (찰떡) used in some buns for a pleasantly sticky contrast to bread.
Chalheuk-gui: A clay-grilling technique where food is roasted in clay, which helps retain moisture and adds a subtle earthy note.
Chaltteok: A chewy rice cake (tteok) texture often used in breads and desserts
Cham-bok: 'True' pufferfish—the name indicates a favored type of bok often valued for its texture
Chambok (참복): A larger/premium variety of pufferfish commonly used in higher-end pufferfish dishes.
Chamge: Freshwater river crab used in stews — gives a sweet, briny depth to the broth
Chamge (참게): Freshwater crab often used in stews or marinated preparations
Chamge-tang (참게탕): Stew made with freshwater river crabs; the broth is rich and slightly sweet from the crab meat.
Chamgetang: Freshwater crab stew, often served with sujebi and a clear, savory broth
Chammedong: A local name for a freshwater fish used on the menu; served here as a spicy maeuntang option.
Chamnamu jangjak-gui: Grilling over oak logs (chamnamu) — an open-fire method that gives meat a deep smoky, slightly charred flavor
Champon (jampong): Nagasaki-origin noodle soup loaded with seafood, vegetables and a rich, savory broth
Chamsora (참소라): A large turban shell (sea snail) eaten sliced; has a sweet, slightly chewy texture
Chamssut (참숯): Hardwood lump charcoal made from firewood; provides steady, high heat and a mild smoky note without heavy charring.
Chamsut: Hardwood charcoal used for grilling that gives food a distinctive smoky flavor
Chapsal Tangsuyuk: Tangsuyuk is Korean-style sweet-and-sour pork; 'chapsal' means it's coated with glutinous rice batter for a chewier, crunchier crust.
Chapssal: Glutinous (sticky) rice — in sweets it gives a chewy, slightly sticky texture
Chapssal donut (찹쌀도넛): Donut made with glutinous rice flour — chewier and denser than regular doughnuts.
Chapssal saeyal-ongsimi: Small chewy dumplings made from glutinous rice, shaped like tiny eggs and served as a textural accompaniment or light dessert.
Chapssal tangsuyuk: Deep-fried pork coated in a glutinous (chapssal) rice batter, served with sweet-and-sour sauce — chewier than regular tangsuyuk
Chapssal-sundae: Glutinous rice–filled Korean blood sausage; chewier texture and slightly sweet rice interior compared with regular sundae.
Chapssal-tteok: A traditional Korean rice cake made from glutinous rice; mildly sweet and pleasantly chewy
Cheolpan: An iron griddle used to cook and serve sizzling stir-fried dishes.
Cheong: Preserved syrups or sweetened ferments made from fruit or honey, used as condiments
Cheong-eoaljeot (청어알젓): Salted herring roe — a salty, umami-rich condiment often paired with tofu or rice
Cheongdung-ori: Korean term for mallard duck; appears as grilled (gui), boiled (baeksuk) or soup (tang) preparations
Cheongeo-aljeot: Salted herring roe — a strong-flavored preserved seafood used as a banchan or seasoning
cheonggukjang: A strong, pungent fermented soybean stew with a deep savory flavor
Cheonggukjang: A very pungent, fast-fermented soybean stew popular for its bold flavor and probiotic qualities
Cheonggukjang (청국장): A pungent, fast-fermented soybean stew with a strong, savory flavor; beloved for its depth and healthful reputation.
Cheongha: A clear, slightly sweet rice wine-style drink commonly served chilled alongside grilled or fried dishes
Cheongran: A local term for naturally laid, blue-shelled free-range eggs valued for richer yolks.
Cheongyang-gochu: A small, very spicy Korean chili pepper used to add heat and a clean, sharp kick.
Cheongyanggochu: A Korean chili pepper known for bright heat that leaves a clean finish
Cheonyeop: Beef omasum (a type of tripe) — thin, layered stomach often served sliced
Chiaksan: A mountain near Wonju—local businesses often use 'Chiaksan' to indicate ingredients or flavors sourced from the area.
Chibap: 치밥 — a homestyle combo of seasoned fried chicken served over rice, usually mixed together before eating
Chicken Nanban: A Japanese fried chicken dish marinated in a sweet-vinegar sauce and typically topped with tartar
Chija-myeon: Noodles made or colored with gardenia fruit (chija), slightly chewy in texture
Chilgejang (칠게장): A house condiment served like a sauce for dipping the grilled meat; served here as the recommended accompaniment.
Chilsung Cider: A popular Korean lemon-lime soda (similar to Sprite)
chimaek (치맥): A popular Korean pairing of chicken (chikin) and beer (maekju); a social ritual for friends and colleagues.
Chimaek (치맥): A popular Korean pairing of fried chicken (치킨) and beer (맥주); a casual, social eating ritual often enjoyed with friends or colleagues
Cho-gochujang: A tangy, spicy sauce made from gochujang (red pepper paste) mixed with vinegar and sugar, used for bibim (mixed) dishes
Cho-muchim: A cold, vinegary and often spicy seasoned salad or side — literal meaning: 'vinegar-mixed' salad
Chobap (초밥): Korean word for sushi (vinegared rice topped with fish); often used for multi-course sushi menus
Chobap / Chobap Course (초밥코스): Korean term for sushi courses—vinegared rice topped with raw or cooked fish, served in a set sequence.
Chobeol-gui (초벌구이): An initial quick sear done by the kitchen so meat is partly cooked before it reaches your table
Choco Pie (초코파이): A soft cake sandwich coated in chocolate and filled with cream or marshmallow; PNB's version uses fresh whipped cream.
Choco-pie: A round, soft cake with marshmallow filling and a chocolate coating — a classic Korean packaged snack and common souvenir.
Chodang: A regional style of soft tofu from Gangneung (Chodang) prized for its delicate texture; commonly served as a simple set meal (Chodang sundubu baekban).
Chodang (초당): A coastal area in Gangneung famous for its soft, hand-made tofu (Chodang sundubu).
Chodang Sundubu: Soft tofu made in the Chodang area of Gangneung, known for a smooth texture and delicate soybean flavor
Chogochujang: A sweet-and-sour spicy sauce made from gochujang (red chili paste) mixed with vinegar and sugar — common for seafood salads
Chojang: A tangy dipping sauce made from vinegar and gochujang (Korean chili paste), used to brighten oily or fatty seafood
Chon-dak (촌닭): Literally 'village' or native chicken: firmer, more flavorful bird used in multi-course or homestyle preparations.
Chon-dwaeji: Literally “country pork” (촌돼지): a term used to suggest rustic or locally sourced pork cuts.
Chon-dwaeji (촌돼지): Literally 'village' or 'country' pork — indicates a rustic, local-style pork prized for firmer texture and pronounced flavor.
Chueo-gangjeong: Small pieces of mudfish coated and fried, then tossed in a sweet-spicy glaze — a crunchy, casual way to enjoy chueo (mudfish).
Chueo-sukhoe: Blanched loach served cold or at room temperature, often eaten with dipping sauces.
Chueotang: A spicy, savory soup made from ground mudfish (chueo), traditional comfort food in some regions of Korea.
Chuga-sari: An extra portion of noodles you can add to your soup (useful when sharing).
Chungmu gimbap: A Tongyeong specialty of plain rice rolls (no fillings) served with spicy marinated radish and seasoned squid — eaten together rather than rolled inside the rice.
Chungmu-gimbap: A Tongyeong specialty: small plain rice rolls served with side dishes such as mu-kimchi and seasoned squid (rather than rolled fillings).
Chunjang: A fermented black bean paste that gives jjajang its deep, roasted flavor
Chunjang (춘장): Black bean paste used as the base for jjajang sauces.
Chuseok: Korean autumn harvest festival (similar to Thanksgiving), traditionally a time to visit family
Cider (사이다): In Korea, 'cider' refers to a clear lemon-lime soda similar to Sprite or 7-Up
COE: Cup of Excellence — a prestigious award/competition for exceptional single-origin coffees
Coolpis: A popular Korean yogurt-style soft drink (lightly sweet, slightly tangy)
Corkage: A fee restaurants charge when you bring your own bottle of wine; check policy and price before bringing wine.
Corkage (콜키지): A fee charged when you bring your own bottle of wine to a restaurant; this place charges the fee per bottle (병당).
Course (코스): A multi-course, set tasting menu served in sequence. In Korea, a '코스' often means the chef selects several small dishes rather than ordering à la carte.
Course (코스요리): A set multi-course tasting menu served as a single dining experience rather than a la carte ordering.
Croffle: A hybrid of croissant and waffle — flaky, crisp like a croissant but served in waffle form, often topped with spreads or cheese
Crookie: A locally used name for a chewy cookie / pastry hybrid—think cookie texture with extra chew.

D

Dachi: Counter-style seating where customers sit side-by-side at a bar; common in small, specialist eateries.
Dadegi: A concentrated seasoning paste or sauce used to finish noodle soups with spice and umami
Dadegi (다데기): A concentrated spicy seasoning paste served alongside soups so you can add heat to taste
Dae (대) / So (소): Menu portion sizes: Dae = large, So = small — choose based on how many people are sharing.
Dae/Jung/So (대/중/소): Portion sizes: Large / Medium / Small
Daebangeo (대방어): Large yellowtail/amberjack, a winter-season favorite prized for its firm, oily flesh
Daechang: Beef large intestine, fattier and chewier than gopchang, often grilled
Daechang / Makchang: Other types of offal often served at gopchang restaurants — daechang refers to large intestines, makchang to a different stomach section or large intestine, each with its own texture.
Daechang-jjim: Braised large intestines (daechang) — rich, chewy offal prepared in a savory sauce; not uncommon in traditional seafood and meat restaurants.
Daecheon gim: Seaweed from the Daecheon area, prized in Korea for its texture and flavor
Daecheongmaru: The wide, raised wooden hall found in traditional hanok where people sit, relax, and enjoy breezy views.
Daege: Snow crab, a prized winter crab in Korea known for sweet, delicate meat
Daegu: Atlantic cod commonly used in Korean coastal cooking; pronounced 'dae-gu' and different from the city name in a culinary context
Daegu (대구): Pacific cod — on menus, 'daegu' refers to the codfish used in soups and braises.
Daegu bboljjim: Spicy braised cod cheeks — in this name 'daegu' means cod, 'bbol' (dialect for 'bol') refers to the cheek/face, and 'jjim' means braised.
Daegu-bbol (뽈): Refers to the pollock's head/cheek area — prized for tender, flavorful meat
Daegu-bbol jjim (대구뽈찜): A spicy braised dish using cod head/collar and cheeks — '뽈' refers to the cheek/collar area prized for its tender, gelatinous meat; '찜' means braised/steamed.
daegutang: A hot Korean stew made with fresh cod (daegu) in a clear or mildly spicy broth
Daegutang: Codfish soup — a clear or mildly seasoned broth with chunks of cod and vegetables, served hot and comforting.
Daeha-jjim: Steamed large prawns, usually served warm with a savory dipping sauce
Daepae: Very thinly sliced pork belly (often sold by weight) that grills quickly and crisps up fast.
Daepae (대패): Very thinly sliced meat used as a quick-cooking add-on; here listed with usamgyeop (thin beef slices)
Daepae samgyeop: Very thinly sliced pork belly that cooks quickly and crisps on a hot griddle
Daetong-bap: Rice cooked and served inside a bamboo tube, imparting a mild, fragrant aroma
Daetongbap: Rice cooked and served inside a hollow bamboo tube—aromatic and texturally distinct.
Dageumbari: A prized Jeju grouper valued for its firm, sweet flesh — often a special/seasonal item and more expensive
Dageumbari (다금바리): A prized, often expensive grouper found around Jeju — prized for firm texture and delicate flavor
Dagwa Hansang: A traditional tea-and-sweets assortment: small rice cakes and confections served alongside tea.
Dak 1mari: Literally 'one chicken' — a serving style where a whole chicken is used for the stew, with portion options listed by how many people it serves.
Dak Gomtang: A clear, milky chicken soup simmered for hours; simple and restorative, usually served with rice.
Dak maeuntang: A spicy Korean chicken stew cooked with vegetables and chili; often finished by adding noodles or rice to the remaining broth
Dak moraejib: Chicken gizzard — a chewy, crunchy organ meat often served as a side with fried chicken
Dak Suyuk: Poached/boiled chicken served sliced, often eaten wrapped in lettuce with sauce — here offered in a large portion for sharing.
Dak-bulgogi (닭불고기): Chicken marinated and cooked over high heat, often with a sweet‑spicy glaze—similar in concept to beef bulgogi but with chicken
Dak-eokkaebong (닭어깨봉): Chicken shoulder drumettes—meaty, small pieces from the shoulder popular as a tender, flavorful cut
Dak-galbi: A Chuncheon-origin dish of marinated chicken stir-fried on a hot plate with vegetables and sauce
Dak-jumulreok (닭 주물럭): Seasoned, marinated chicken pieces cooked on a hot plate—tender and savory.
Dak-kkeopjil Gyoja: Dumplings prepared with or wrapped in chicken skin — a crunchy, savory bar-side snack you won't often find elsewhere
Dak-ttongjib: Chicken gizzard, commonly served as part of a whole chicken in Korea
Dak-ttongjip: Chicken gizzards, often stir-fried or added to stews; chewy and popular as an add-on or anju (food eaten with drinks).
Dak-ttongjip (닭똥집): Chicken gizzard, frequently deep-fried or stir-fried as a chewy, savory bar snack
Dak-twigim: Korean-style fried chicken — typically bite-sized, crispy pieces used as a topping or side
Dak‑ttongjip: Chicken gizzard — chewy, flavorful offal often deep‑fried and enjoyed as a bar snack in Korea
Dakbaeksuk (닭백숙): Whole chicken gently simmered with aromatics into a clear, nourishing broth—served for sharing and often enjoyed as a restorative meal
Dakbal (닭발): Chicken feet, enjoyed for their chewy texture and bold, often spicy seasoning.
dakbokkeumtang: Spicy braised chicken stew, typically simmered with potatoes, vegetables and gochugaru/gochujang (chili paste) for a deep, spicy flavor
Dakbokkeumtang: Spicy braised chicken with potatoes and vegetables — hearty and great for sharing
Dakbokkeumtang (닭볶음탕): Spicy braised chicken stew with potatoes and vegetables, served family-style in varying sizes
Dakbulgogi: A regional style of marinated, often spicy/grilled chicken popular in Cheongsong
dakdoritang: A spicy Korean braised chicken stew with vegetables — heartier and more stew-like than baeksuk.
Dakdoritang: Spicy braised chicken stew with potatoes and vegetables, more robust and chili-forward
Dakdoritang (Dakdori-tang): Spicy Korean braised chicken stew, usually hotter and more soup-like than jjimdak.
Dakgaejang: A spicy, hearty soup of shredded chicken, chili, and vegetables — a lighter, chicken-based cousin to beef gaejang.
Dakgalbi: Spicy stir-fried chicken (often marinated), cooked on a shared hotplate with vegetables and optional add-ons
Dakgalbi (닭갈비): A Chuncheon-style stir-fried chicken dish, usually cooked with cabbage, rice cakes, and seasonings; here offered in soy (ganjang) and other variations.
Dakgangjeong: Sweet-crispy Korean fried chicken — bite-sized pieces fried then coated in a sticky, sweet-savory sauce.
Dakgangjeong (닭강정): Crispy, bite-sized pieces of fried chicken tossed in a sticky sweet (and sometimes spicy) glaze; a popular Korean street-food snack originating from Incheon’s Sinpo neighborhood.
Dakgomtang: Whole chicken simmered long in a clear, nourishing broth — comforting and meant for sharing
Dakhanmari: Whole chicken hotpot cooked at the table and shared communally; simple, savory, and social
Dakmaeuntang: Spicy Korean chicken stew made with a whole chicken, vegetables, and chili-based broth — served hot and meant for sharing.
Daknaengguksu: Cold chicken noodle in chilled broth — a refreshing variation on Korean cold noodles
Dakttongjip (ddongjip): Chicken gizzard — a chewy, popular snack or grilled item
Dakttongjip (닭똥집): Chicken gizzard — a chewy organ meat often deep‑fried and served as a snack or side.
Dalgiyaksu: A regional name referencing a local spring/mineral water in the Cheongsong area, sometimes used or mentioned in local dish names.
Dalin: Literally 'master' — the title used by the TV show 'Sanghwal-ui Dal-in' to denote a recognized expert.
Dangmyeon: Glass noodles made from sweet potato starch, commonly added to stews and stir-fries
Dangmyeon (당면): Glass-like noodles made from sweet potato starch, chewy and used in many Korean dishes (e.g., japchae)
Danhobak: Korean kabocha pumpkin (sweet and dense), commonly used in both savory and sweet dishes
Danmuji: Yellow pickled radish commonly served as a crisp, sweet-tangy palate cleanser.
Dano (단오): A traditional Korean festival (early summer); seasonal menus labeled 'Dano' are tied to that celebration
Danpat: Sweet red-bean paste commonly used as a filling in breads and desserts.
danpat-bbang: A sweet bun (bbang) filled with danpat — red bean paste, a common Korean pastry filling
Danpat-bbang: Red-bean-filled sweet bun (danpat = sweet red bean; bbang = bread). A common and comforting pastry in Korea.
Danpat-ppang: Sweet red-bean paste (danpat) baked inside a soft bun (ppang); a classic Korean bakery item.
Danyang garlic: Garlic grown in Danyang, prized locally for its firm bite and strong aroma
Daseulgi: Small freshwater snails often used in soups or side dishes, common in regional Korean cooking.
Dasik: Small traditional Korean sweets often served with tea
Ddaengbap: A playful name for the restaurant's fried rice, prepared with quick, rhythmic hand movements — part food, part performance.
Ddak-saeu: Jeju's small sweet shrimp, prized for its delicate flavor
Ddaksae-woo: Small sweet red shrimp often served raw (hoe), grilled, or marinated in soy (ganjang); a local favorite
Ddaksaeu (ddaksae-woo): Small sweet shrimp native to Jeju, prized for firm texture and sweetness
Ddaksaeu (딱새우): Sweet shrimp prized in Jeju; served raw (hoe), grilled, or marinated in soy
Ddaro Gukbap: A style of gukbap where soup and rice are served separately; this version features a rich beef-based broth with vegetables and seonji.
Ddongjip: Chicken gizzard — a chewy organ meat often fried or grilled and popular as a snack or side
Ddongjip (ddongjip twigim): Chicken gizzard; 'twigim' means deep-fried—popular crunchy side or snack
Ddung-ccaron (뚱카롱): A colloquial Korean term for a 'fat' macaron — larger, chewier, and with more filling than the typical delicate French macaron.
Deodeok: A bitter, aromatic mountain root used in Korean cooking; often grilled or served as a side with spicy-sweet sauces
Deodeok-gui: Grilled deodeok — a mountain root with an earthy, slightly bitter flavor and chewy texture, usually brushed with a savory glaze.
Deopbap: Rice topped with other ingredients (a rice-bowl style serving)
Deulgireum: Perilla oil, a nutty Korean oil used for flavor—in 'deulgireum soba' it dresses the noodles instead of a heavy broth.
Deulkkae: Perilla (seed) — used ground for a nutty, aromatic flavor in soups and sauces
Deulkkae (perilla seed powder): Ground perilla seeds used in Korean cooking to add a nutty, earthy richness to soups and stews
Deulkkae (perilla seed): Toasted ground perilla seed gives a nutty, sesame-like flavor used in soups and sauces.
Deulkkae sujebi: Hand-torn dough soup made richer and nutty by ground perilla seeds
Deulkkae-garu: Ground perilla seeds used as a nutty, aromatic seasoning
Deulkkae-tang: A soup thickened and flavored with ground perilla seeds (deulkkae), often nutty and aromatic
Deulkkaet-garu: Roasted perilla seed powder used as a nutty seasoning to deepen flavor.
Deunggalbi: Pork spare ribs, commonly grilled or braised in Korea
Deurup: Aralia shoots — a seasonal wild green prized in Korean cuisine for its unique flavor and health qualities.
Dim sum (딤섬): Small Cantonese dishes — dumplings, buns, and bites — traditionally enjoyed with tea during 'yum cha' (tea-drinking) gatherings.
Dodari: A type of flatfish/flounder commonly used in mulhoe, prized for its delicate texture
Doenjang: Traditional Korean fermented soybean paste used in soups and sauces.
Doenjang (된장): Traditional Korean fermented soybean paste, used to add savory depth to sauces and soups
Doenjang jjigae: A savory stew made with doenjang (fermented soybean paste), vegetables, and sometimes seafood or meat
Doenjang Jjigae: A savory stew made with fermented soybean paste, vegetables, and often tofu or meat
Doenjang Mulhoe: A cold, savory dish served in a doenjang (soybean-paste) broth; this version often includes seafood or beef and is a regional specialty.
Doenjang ttukbaegi: Doenjang (fermented soybean paste) stew served boiling in an earthenware pot (ttukbaegi)
Doenjang-guk: A clear soybean paste soup served with meals — savory and lighter than many Western stews.
Doenjang-jjigae: Savory stew made with fermented soybean paste, vegetables, and sometimes tofu or seafood
Doenjang-jjigae (된장찌개): A comforting soybean-paste stew, commonly eaten alongside richer meats to add savory, umami flavors.
Dogani: Ox knee (cartilage) — used in soups and stews for a gelatinous, rich texture.
Dogani (도가니): Beef knee/joint area — when made into suyuk it becomes gelatinous and tender, prized for texture.
Dogani / Dogani-tang: Dogani refers to ox-knee (cartilage); Dogani-tang is a soup made from this part, prized for its gelatinous texture and rich flavor.
Dogani-tang: Soup made from simmered ox knee/cartilage; rich, gelatinous broth prized for its collagen and mouthfeel.
Doganitang: A rich soup made from ox knee/joint (donga/`dogani`), prized for its gelatinous texture and deep beef flavor
Dol‑sot‑bap: Rice cooked and served in a hot stone pot; the bottom layer crisps into a flavorful crust (nurungji).
Doldom (Gaetdom): Rock bream — a firm, flavorful fish popular for sashimi and grilled preparations.
Dolgejang: Soy‑marinated small shore crabs — more rustic and intensely flavored than larger gejang.
Dolgejang (돌게장): Soy-fermented rock crab — a salty, savory side dish commonly served with rice in coastal regions.
Dolpan: A hot stone plate used to sear and serve meat so it sizzles at the table.
Dolsang: The ceremonial table and food set prepared for a child's first birthday (doljanchi)
Dolsang (돌상): The ceremonial table prepared for a child's first birthday, featuring symbolic foods
Dolsot: A heated stone pot used for bibimbap that crisps the rice at the edges and keeps the dish sizzling.
Dolsot / Dolttukbaegi: Heated stone pot or earthenware bowl used to cook and keep stews piping hot
Dolsot bibimbap: Bibimbap served in a hot stone bowl that crisps the rice at the edges
Dolsot Bibimbap: Bibimbap served in a hot stone bowl that crisps the rice and keeps the dish piping hot
Dolsot-bap: Rice served in a heated stone pot; the bottom crisps into a flavorful crust (nurungji).
Dolsotbap: Rice served in a heated stone pot; the bottom layer crisps slightly, adding texture and flavor.
Dolsotbap (돌솥밥): Rice cooked and served in a hot stone pot; the bottom crisps into a nutty crust that many Koreans enjoy.
Dombae-gogi: A Jeju specialty: boiled pork sliced thick and served on a wooden board, often eaten with simple sides and sauces
Dombe (돔베) / Dombe-gogi: Jeju dialect for 'cutting board'; dombe-gogi is boiled pork sliced on a board and served for sharing.
Dombe-gogi: A Jeju-style preparation of boiled pork sliced and served on a wooden board; eaten warm with sauces and side dishes.
Don (동 / donburi): Japanese-style rice bowl topped with fish, meat, or vegetables; 'kaisen-don' means a seafood rice bowl.
Don / Donburi: A Japanese-style rice bowl topped with fish, meat, or vegetables (e.g., kaisen-don = seafood rice bowl).
Don-gaseu (Donkatsu): Korean-style breaded and fried pork cutlet, commonly served with sauce and sides.
dongchimi: A clear, chilled radish water kimchi whose broth is used as a light, savory base for cold noodles.
Dongchimi: A mild, watery radish kimchi whose clear brine is used as a refreshing cold broth
Dongchonghacho: Cordyceps (a valued medicinal fungus) used in Korean herbal cooking for its earthy flavor and perceived health benefits
Dongchonghacho (동충하초): Cordyceps — a medicinal fungus often added to herbal dishes for its traditional health associations.
Dongdongju: A lightly fermented, milky rice or grain wine often slightly carbonated and pulpy
Dongdongju (동동주): Unfiltered, milky farmhouse rice wine — sweeter and chunkier than bottled makgeolli
Dongjagae: Korean loach (a small freshwater fish) commonly used to add body and flavor to broths.
Dongji: The winter solstice; in Korea people often eat dongji juk (porridge with small rice balls called saeal) for good luck and to mark the season
Dongji Juk: A traditional porridge eaten around the winter solstice — often sweet with small rice cake balls (saeal).
Dongjuk (동죽): A small clam from Korea's West Sea, prized for its sweet, briny flesh and used in clear seafood broths
Dongtae: Frozen pollock, commonly used in Korean stews for its firm texture and clean flavor
Dongtae Jeongol: A hotpot-style stew made with frozen pollack (dongtae), vegetables and a savory broth — typically shared at the table.
Donguibogam: A classic 17th-century Korean medical encyclopedia; the village name signals the area's focus on traditional medicine and local herbal culture.
Donkaseu: Korean-style breaded and fried pork cutlet (adapted from Japanese tonkatsu), commonly served in casual 'Western-style' diners
donkatsu: Korean-style breaded, deep-fried pork cutlet (from the Japanese 'tonkatsu'), often served with rice and cabbage.
Donkatsu: Korean-style breaded pork cutlet (from Japanese tonkatsu), typically served with shredded cabbage and a sweet-savory sauce.
Donkatsu (돈가스): Breaded, deep-fried pork cutlet — Korea's take on Japanese tonkatsu, often served with shredded cabbage and sauce.
Donkkaseu: Korean-style breaded pork cutlet, similar to Japanese tonkatsu but often served with rice, cabbage, and a sweet-savory sauce
Donkkaseu (돈까스): Korean-style breaded pork cutlet (inspired by Japanese tonkatsu), usually served with a savory sauce and sides
Doribaengbaeng: A Danyang local specialty featuring a whole freshwater fish prepared simply and served family-style
Doribaengbaengi: A local preparation of small icefish or smelt pan-fried in a circular pile and coated with a seasoned glaze, served crisp and savory.
Doribengbeng: A regional Chungcheong preparation of small freshwater fish, usually served whole and fried for sharing.
Doribengbeng-i (도리뱅뱅이): A regional preparation of small freshwater fish, fried whole and served together — crispy and often seasoned or sauced.
Doromuk: A small coastal fish often served with roe; here featured in a stew (jjigae) full of popping eggs
Dorumuk: A small winter fish with a briny, rich flavor commonly used in spicy stews (dorumuk-jjigae).
Dorumuk (dorumuk jjigae): Dorumuk is a small winter coastal fish often stewed; the jjigae is a warming, slightly fishy stew popular in coastal towns.
Dorumuk (도루묵): A small East Coast fish often used in spicy stews (jjigae); prized locally for its rich flavor when braised or stewed.
Dosirak: A packed lunchbox or set—here it indicates the number of gimbap rolls included
Dosirak (도시락): A packed/boxed meal — here, a portable version of the restaurant's gukbap.
Dotori: Acorn — used to make dotorimuk (acorn jelly), a traditional, nutty-flavored muk
Dotori Bindaetteok: A savory pancake made with acorn and ground beans — crispy outside, tender inside; a regional specialty in parts of Korea.
Dotori-muk: A firm jelly made from acorn starch, often served sliced with a seasoned dressing.
Dotori-muk (도토리묵): A jelly-like salad made from acorn starch, often served sliced with a spicy soy-based dressing
Dotori-muk-muchim: Seasoned acorn-jelly salad — a light, slightly chewy banchan common in Korean countryside cuisine
Dotorimuk: Acorn jelly made from acorn starch; soft, savory, and commonly served with soy-based sauce and kimchi
Dotorimuk (도토리묵): A jelly-like salad made from acorn starch, typically served sliced with a savory soy-based dressing.
Dry aging: A meat-aging method where beef is stored in controlled cool, humid conditions to concentrate flavor as moisture evaporates from the muscle.
Dry-aging (드라이에이징): A meat-maturing method where beef is aged in controlled conditions to concentrate flavor and tenderize; because of the long process, available cuts often vary day to day.
Dubu: Tofu
Dubu Duruchigi: A spicy, saucy stir-fry centered on tofu (dubu), often cooked with gochujang and served communally.
Dubu jeongol: A shared tofu hot pot with vegetables (and sometimes meat or seafood) cooked at the table.
Dubu Jeongol: Tofu hot pot; at this place it's available as a single-serving comforting stew centered on tofu.
Dubu-buchim: Pan-fried tofu, typically crisped on the outside and served as a mild, savory side
Dubu-duruchigi: Tofu stir-fried in a spicy, savory sauce — a common homestyle dish often served as a shared plate
Dubu-kimchi: Firm tofu served alongside or topped with stir-fried kimchi and pork or anchovy bits — a classic pairing
Duruchigi: Spicy stir-fried meat (often pork) cooked with gochujang-based sauce and vegetables — a common home-style dish.
Dwaeji Duruchigi (돼지두루치기): Spicy stir-fried pork, often cooked with vegetables and gochujang-based sauce
Dwaeji duruchigi / Baekban: Dwaeji duruchigi: spicy stir‑fried pork; Baekban: a simple set meal (rice plus side dishes)
Dwaeji Galbi: Marinated pork ribs, typically grilled or braised with a sweet-savory sauce; often shared among diners.
Dwaeji Gomtang: Pork-bone soup: a deeply savory, milky broth made by long-simmering pork bones, usually served with rice or noodles and slices of meat.
Dwaeji Gukbap: Pork rice soup — a Busan specialty of hot broth poured over rice with slices of pork
Dwaeji Jjigae: A Korean pork stew simmered with vegetables and spicy seasoning (gochujang or gochugaru), served hot and intended for sharing.
Dwaeji joktang: Pork-trotter soup/stew, rich in collagen and flavor — a comforting, gelatinous dish common in local Korean cooking.
Dwaeji jumulleok: A marinated, pan-stirred pork dish (often sweet-spicy) commonly shared at the table.
Dwaeji Jumulleok: Marinated, stir-fried pork with a spicy, savory glaze—served as a shared dish.
Dwaeji Jumulreok: Marinated pork (stir-fried) often served sizzling; savory and slightly sweet, designed for communal plates.
Dwaeji-galbi: Pork rib cuts marinated or seasoned for grilling; popular everyday BBQ in Korea
Dwaeji-gukbap: A Busan-style pork-and-broth soup served with rice in the bowl — rich, comforting, and usually eaten with kimchi or spicy condiments
Dwaeji-joktang: Pork-trotter soup, a hearty, collagen-rich stew that can be clear and spicy
Dwaejiba: A popular Korean chocolate‑vanilla ice cream bar on a stick — the flavor is often used in nostalgic desserts and drinks.

E

Einspänner: A Viennese coffee: a shot of espresso topped with a generous dollop of whipped cream
Eobok jaengban: A large communal platter featuring sliced boiled beef, noodles and various accompaniments—meant for sharing
Eobok Jaengban: A large platter of assorted meats and accompanying ingredients, meant for sharing
Eobok Jeongban / Eobokgogi: Platter or portions of thinly sliced boiled beef served as a communal accompaniment — common in Pyongyang/I-buk style dining
Eobokjaengban: A communal platter combining cold noodles with thinly sliced boiled meats and accompaniments; best for sharing
Eojuk: A hearty porridge made by simmering fish with rice and vegetables; often served to finish a fish meal and soak up the broth.
Eojuk (어죽): A thick fish porridge made by simmering fish, rice, and seasonings — hearty and commonly enjoyed as a comforting or restorative meal.
Eomnamu: A Korean medicinal herb/tree used in broths, prized locally for its warming, restorative qualities.
Eomuk: Fish cake, typically served on skewers in soups or as a side snack
Eomuk (odeng): Korean fish cake, commonly served skewered or in broths; Busan-style variants tend to be chewier and more savory
Eomuk kkochi: Fish cake skewers, a common Korean street- and pub-style snack served hot with sauce or broth.
Eonggeongkwi guk (엉겅퀴 국): Soup made from eonggeongkwi (milk thistle), a bitter wild herb used in regional cooking.
Eonyang bulgogi: A regional style of bulgogi from Eonyang (near Ulsan) — marinated beef grilled rather than simmered, with a distinct local seasoning
Eonyang Bulgogi: A regional style of bulgogi from Eonyang (near Ulsan) — thinly sliced marinated beef known for a savory-sweet, locally favored seasoning
Eonyang-style bulgogi: A regional grilling style (from Eonyang, near Ulsan) where beef is often minced or thinly sliced and cooked over charcoal for a smoky, straightforward taste.
Eoriguljeot: Salted, fermented baby oysters used as a pungent condiment; commonly sold in jars and used to season dishes.
Eotang: A traditional fish soup where ground or flaked freshwater fish is simmered into a rich, savory broth; commonly served as eotang-guksu (noodles) or eotang-bap (with rice).
Eotang (어탕): A hearty fish broth made from freshwater fish, used for soups or noodles — richer and fishier than typical sea fish broths.
Eoyuk ganjang (어육 간장): A soy sauce seasoned with fish and meat (historically used in royal cuisine) that adds deep umami, especially for bibim-style noodles.

F

Futomaki: A thick, rolled sushi (large maki) often filled with several ingredients.

G

Gabeurisal: A cut from the pork neck/cheek with a chewy, slightly fatty texture prized for grilling.
Gadarang-eopo (가다랑어포): Dried bonito flakes used to make a clear, umami-rich broth (similar to Japanese katsuobushi)
Gaebul: A spoon worm eaten raw as a chewy, briny sashimi — a distinctive Jeju seafood item
Gaet-jangeo: Marine conger eel commonly caught near Korea’s southern coast, meatier and firmer than freshwater eel
Gaetjangeo: Sea eel caught in tidal mudflats (often called gaetjangeo); meatier and with a distinct savory flavor compared with farmed eel
Gajami: Flatfish (flounder/sole) commonly caught in the East Sea, prized for delicate texture.
Gajami (가자미): Flatfish/flounder commonly used in East Asian seafood dishes; prized for its tender texture
Gajami sikhae: Fermented flounder mixed with rice and vinegar—a tangy, slightly sweet preserved fish sold in jars
Gajami Sikhae: Fermented flatfish marinated with vinegar and seasonings; tangy, slightly sweet, and a common east-coast preserved fish dish
Gajami-gui: Grilled flounder (gajami) — often served whole and simply seasoned
Gajami-sikhae: A local Sokcho side dish of fermented flatfish, slightly tangy and served cold alongside main dishes.
Gakjaegi: A local Jeju name for a small coastal fish (각재기) typically marinated and grilled — a regional specialty.
Gakjaegi (각재기) & Jeopjjak-ppyeo (접짝뼈): Regional Jeju terms: 'gakjaegi' refers to a local fish used in simple brothy soups; 'jeopjjak-ppyeo' refers to backbone bones used to make a rich, collagen-heavy bone broth
Gakjaegi-guk: A Jeju-style soup made with small local fish — simple, savory, and typical of the island
Galbi: Beef short ribs, often marinated and grilled; here offered as an add-on portion
Galbi-gui: Grilled short ribs, typically cooked at the table and shared
Galbi-mandu: Mandu (dumpling) filled with galbi-style (short-rib) meat or seasoning
Galbi-ssam: Grilled short rib or pork rib (galbi) wrapped with something to eat it in one bite — here, wrapped with noodles.
Galbi-stone (갈비스톤): The restaurant's signature: shredded galbijjim (braised short ribs) mixed with blue cheese and baked into bread—rich, savory, and texturally distinctive.
Galbi‑sal: Meat from the rib area (rib meat) prized for its tenderness and marbling when grilled.
Galbijjim: Braised short ribs, often slow-cooked until tender and served as a shared dish
Galbisal: Boneless rib meat—tender, slightly fatty beef cut often grilled
Galbisal (갈비살): Rib meat often served thick-cut and grilled; juicy with concentrated beef flavor
Galbitang: Clear, comforting soup made from simmered beef short ribs and brisket; served as a light, restorative dish
Galchi: Cutlassfish (hairtail) — a silvery coastal fish commonly served grilled or braised in Korea
galchi (갈치): Cutlassfish — a silvery, flaky fish that Jeju restaurants commonly grill (galchi-gui) or braise (galchi-jorim)
Galchi (갈치): Cutlassfish — a long, silvery fish prized on Jeju for its firm texture and clean, ocean flavor
Galchi Jorim: Braised cutlassfish cooked in a spicy soy-based sauce, a popular hearty seafood dish in Korea.
Galchi Jorim (갈치조림): Braised cutlassfish cooked in a spicy-savoury soy-based sauce, often served with vegetables and rice
Galchi sokjeot: A strong, salted fermented condiment made from cutlassfish innards, used as a savory dipping sauce
Galchi-gui: Grilled cutlassfish (hairtail) — a popular, flaky coastal fish often simply seasoned and char-grilled.
Galchi-jeot: Salted, fermented cutlassfish used as a salty condiment that pairs well with boiled pork
Galchi-jjigae: A spicy, savory stew made with galchi (cutlassfish), vegetables, and gochujang/pepper — a coastal comfort dish.
Galchi-jjim (갈치찜): Braised cutlassfish — a saucy, tender fish dish often ordered for groups (reservation recommended).
Galchi-jorim: Braised cutlassfish stewed in a savory-spicy sauce, often served with radish and rice.
Galchi-jorim (갈치조림): Braised cutlassfish simmered in a spicy-sweet soy-based sauce, often cooked with radish and green onions; a popular Korean seafood dish.
Galchi-sokjeot: Salted hairtail innards — a pungent, savory salted-fish condiment used as a dipping sauce or seasoning, common in some regional Korean dishes.
Galmaegi: Pork skirt/diaphragm — a chewy, flavorful cut prized for its texture when grilled
Galmaegi (galmaegisal): Skirt meat from near the diaphragm — flavorful and slightly chewy, popular for grilling.
Galmaegisal: Skirt or hanging-tender cut from the diaphragm; prized for a beefy flavor and commonly grilled in Korea
Gamasot: A heavy iron or cast-iron cauldron used for slow-cooking; imparts a deeper, rustic flavor
Gamasot Hanmari-tang: A whole-chicken soup slow-cooked in a large iron cauldron (gamasot); hearty, brothy comfort food often served for sharing.
Gamasotbap: Rice cooked in a heavy iron cauldron, giving a slightly toasted aroma and a crispy bottom crust.
Gamja mandu: Potato dumplings—dumplings with a starchy wrapper or potato-forward filling, common as a comforting side or snack
Gamja Ongsimi: Chewy potato dough dumplings (like gnocchi) served in a clear, often seafood- or beef-based broth — a Gangwon comfort food
Gamja-bap: Potato rice — rice cooked with grated or small pieces of potato, often slightly starchy and comforting alongside spicy dishes.
Gamja-chae jeon: A thin pancake made from shredded potato—crispy outside, soft inside—often served as a snack or side dish.
Gamja-ongsimi: Small potato dumplings (made from mashed potato or potato starch) served in a clear broth; a comforting regional dish in Gangwon.
Gamja-sari: Extra potatoes you can add into stews or cook with the grill; they absorb sauces and are a popular add-on at Korean BBQ.
Gamjajeon: Pan-fried potato pancake, crispy at the edges and soft inside
Gamjajeon (potato jeon): A savory pancake made with grated potato, crisp on the outside and soft inside; a local specialty in potato-producing regions.
Gamjapi Jjinmandu: Steamed dumplings made with potato-based dough rather than wheat, giving a slightly chewy, earthy texture common in Gangwon.
Gamjatang: Spicy pork-bone stew with potatoes and cabbage — hearty and slightly fiery, often shared family-style
Gamtae: A type of edible green laver (seaweed) used as a wrap or side
Gan-jjajang: A drier, stir-fried version of jjajang with a more concentrated flavor
Gan-jjajang (간짜장): A drier, wok-fried version of black bean noodles where the sauce is tossed with the noodles rather than poured on.
Gancheonyeop: A combination of gan (liver) and cheonyeop (omasum/part of the stomach), sometimes served raw (saeng)
Gangdoenjang: A thick, seasoned soybean-paste sauce (often richer than plain doenjang) used for mixing with rice or vegetables.
Ganjaemi: A type of flatfish/skate used locally for raw preparations and seasoned salads
Ganjaemi muchim (간재미 무침): Seasoned skate salad — a sweet-and-sour, vinegary banchan common in Jeolla-style seafood meals.
Ganjang: A soy-sauce based glaze for fried chicken — savory with a touch of sweetness.
Ganjang bulgogi: Bulgogi-style meat marinated in soy sauce—here, thinly sliced pork with a sweet-savory profile.
Ganjang gejang: Raw crab marinated in soy sauce — briny and typically eaten with rice.
Ganjang Gejang: Raw crab marinated in soy-based sauce; a salty, savory delicacy often served with rice
Ganjang ggotgejang: Soy-marinated crab — savory, slightly sweet, usually eaten with rice
ganjang-gejang: Raw crabs marinated in seasoned soy sauce — a savory, briny dish commonly eaten with rice
Ganjang-gejang: Raw crab marinated in a soy-based sauce — intensely savory and briny, commonly eaten with rice.
Ganjang-gejang (간장게장): Raw crab marinated in a seasoned soy sauce — a salty, savory speciality.
Ganjang-gejang / Yangnyeom-gejang: Fresh crab marinated in soy sauce (ganjang-gejang) or in a spicy seasoned sauce (yangnyeom-gejang); served as a flavorful side or main.
Ganjang-gui: Grilled after marinating or brushing with a soy-based (ganjang) sauce for a savory-sweet finish.
Ganjang-gui (간장구이): Grilled with a soy-based glaze for savory, slightly sweet flavor.
Ganjang-kkejang (ganjang gejang): Raw crab marinated in a salty soy sauce; prized for its roe and savory, briny sauce
Ganjang‑gejang: Raw crab marinated in soy sauce; prized for its salty‑savory liquid and roe that pair perfectly with rice.
Ganjanggejang: Raw blue crab cured in a seasoned soy sauce — salty, umami-rich, often eaten with rice.
Ganjeolgot: A rocky cape on Korea’s East Coast known for the earliest mainland sunrise views
Ganjjajang: A wok-fried style of jjajangmyeon (black-bean noodles) cooked at high heat so the sauce picks up a smoky, charred 'fire flavor' (불맛).
Ganjjajang (간짜장): A style of jjajangmyeon where the black-bean sauce is freshly stir-fried (often served without added starch), giving a more concentrated, less sweet flavor.
Gaori (가오리): Ray — seasons produce varieties (yellow/other rays) that are often enjoyed raw as sashimi in Korea
Gaori jjim: Spicy braised skate (ray) cooked with chili paste and vegetables; saucy and typically shared.
Gaori-jjim: Braised or steamed skate, often served with a spicy, tangy sauce and side vegetables
Gaori-muchim: Spicy seasoned skate — thin slices of skate dressed in a sweet-spicy, vinegary seasoning; popular as a cold side or appetizer.
Gap-ojingeo: Cuttlefish — served raw in different cutting styles (julienned or diagonal slices) to change texture
Garaetteok: Long, cylindrical rice cake often sliced for soups (tteokguk) or eaten as chewy snacks
Garak-guksu: Long, chewy wheat noodles served in a clear, savory broth — a comforting, everyday Korean noodle dish
Garibi: Scallop — the restaurant’s specialty seafood ingredient.
Garu-ssal: Rice flour — used here instead of wheat to make lighter, easily digestible breads
Gat-kimchi: Kimchi made from mustard greens (gat), a regional specialty with a sharp, peppery flavor
Gatkimchi: Yeosu-style kimchi made with mustard greens, known for its peppery, tangy bite
Ge-gukji: A hearty crab-and-vegetable stew from the west coast, often boldly seasoned and served for sharing.
Gegukji: A Taean-style crab stew/soup made from crab broth and vegetables — a local specialty.
Geisha (coffee): A prized coffee varietal known for floral, tea-like complexity often offered as a single-origin specialty
Gejang: Raw crab preserved in soy-based or spicy sauce (a salty, umami-rich marinated crab dish).
Gejang (게장): Raw crab marinated in a seasoned sauce (commonly soy-based or spicy); served cold as a flavorful, umami-rich side or main.
Gejang / Yangnyeom gejang: Crab marinated in soy (ganjang) or spicy sauce (yangnyeom); eaten with rice and banchan.
Gejang baekban: A set meal centered on marinated crab, served with rice and multiple banchan (side dishes)
Geojeongseok: A local Mungyeong specialty referenced in the restaurant's pork rearing; mentioned to indicate the regional provenance of the meat.
Geojeongseok (거정석): A specific type of stone from Mungyeong used in powdered form as a feed supplement for livestock
Geonjajang: A 'dry' version of jajangmyeon where the sauce is thicker and less soupy, giving a more concentrated flavor.
Geotjeori: Fresh, unfermented kimchi that's lightly seasoned and eaten soon after preparation.
Geumtae: A local Jeju flatfish often used in island seafood dishes; mild, slightly sweet flesh
Ggotgejang: Marinated blue crab; a Jeolla specialty often preserved in either soy or a spicy sauce
Gim: Toasted laver (seaweed) sheets used to wrap kimbap.
Gim / Gimbap: Gim is dried roasted seaweed; gimbap is rice and fillings rolled in gim — here served as a luxe bite topped with caviar
Gim-garu: Powdered dried seaweed often sprinkled on noodle soups for a savory, briny finish
Gimbap: Rice and assorted fillings rolled in gim (seaweed) and sliced into bite-sized pieces; often eaten as a convenient snack or light meal.
Gimmari: Seaweed-wrapped rolls filled with glass noodles, battered and deep-fried—crispy and chewy
Gisa-sikdang (기사식당): A type of cafeteria that originally served professional drivers — known for hearty portions, low prices, and quick service.
Gisa‑sikdang (기사식당): A drivers’ cafeteria-style restaurant (originally catering to taxi/truck drivers) known for hearty, inexpensive meals.
Giseu‑myeon: A house‑style or regional noodle dish — names and preparations vary by restaurant; ask the staff for details.
Gobaesang: A Jeolla-region style multi-course set meal featuring many shared side dishes and main plates.
Gobbaegi: An extra-large portion size—ask for gobbaegi when you're very hungry.
Gochu: Korean chili — indicates extra heat in these menu items rather than a unique sauce
Gochu jangajji: Pickled fresh chilies in soy or brine — salty, tangy bites that cut through rich soups.
Gochugaru: Korean red pepper flakes commonly used to add heat and color
Gochujang: Fermented red chili paste — spicy, savory and slightly sweet; used as a glaze or marinade
Gochujang bulgogi: Bulgogi marinated with gochujang (spicy red pepper paste), resulting in a sweet-spicy grilled dish
Gochujeolim: Chili pepper pickles — a spicy-sour preserved pepper banchan commonly served with meals
godeungeo: Pacific mackerel — an oily, flavorful fish commonly grilled (godeungeo-gui) or braised (godeungeo-jorim)
Godeungeo: Mackerel — a common, flavorful fish around Jeju, enjoyed grilled or raw as sashimi.
Godeungeo (mackerel): An oily, flavorful fish often served grilled (godeungeo-gui), braised (godeungeo-jorim), in soup (godeungeo-tang), or raw as sashimi (godeungeo-hoe).
Godeungeo hoe: Raw mackerel sashimi; on Jeju it’s a regional specialty, often served fresh and seasonal.
Godeungeo Kimchi Jorim: Mackerel braised with well-aged (mature) kimchi until soft and deeply flavored — a classic, hearty home-style dish.
Godeungeo-gimchi-jorim: Mackerel braised together with aged kimchi and spicy sauce — savory, tangy, and popular as a communal dish.
Godeungeo-hoe: Raw mackerel sashimi; on Jeju, fresh mackerel is often served raw and eaten with dipping sauces and banchan.
Godeungeo-jorim: Braised mackerel cooked in a savory-spicy sauce, often served with rice to balance the richness.
Godeungeohoe: Raw mackerel sashimi—oily, clean-flavored fish commonly enjoyed fresh on Jeju.
Gogi: Korean for 'meat' — in this context it means a single portion of grilled meat, commonly pork or beef.
Gogi Guksu: A Jeju specialty noodle soup made with a pork-bone (sagol) broth and slices of boiled pork; lighter and pork-forward compared with beef noodle soups.
Gogi Wang Mandu: A large, meat-filled dumpling with a thick skin — similar to Chinese baozi
Gogi-guksu: Jeju-style pork noodle soup — thin wheat noodles in a clear pork broth topped with sliced/shredded pork and scallions; a regional comfort food.
Goguma: Korean sweet potato, often used in desserts and drinks for a naturally sweet, creamy flavor
Goguma (고구마): Korean sweet potato — often used roasted or pureed as a slightly sweet, creamy pizza crust topping
Goguma-sari: A portion of sweet potato added to dakgalbi — common add-on that softens the heat and adds sweetness.
Golbaengi: A small sea snail (whelk) often served cold and mixed with spicy sauce and vegetables
Golbaengi Muchim: Spicy, vinegary salad of sea snails (whelk) mixed with vegetables and gochujang‑based sauce — a common anju.
Golbaengi-muchim: Spicy marinated sea snails (whelk) mixed with vegetables and a chili-based dressing, often eaten with thin noodles or as a shared side dish.
Gomchi: A local sea fish (often translated as wolffish/rock gunnel) prized for firm, low-fat meat used in soups.
Gomchi-guk: A soup made with gomchi, a local sculpin/eelpout-like fish — hearty, briny, and common along the East Coast.
Gomchiguk: A spicy, hearty fish soup made with gomchi (a local whitefish) and often simmered with kimchi; a specialty of Korea's east coast (Samcheok/Sokcho area).
Gomtang: A clear, slow-simmered beef bone soup served with tender meat—simple, hearty, often eaten with rice and scallions.
Gon / Goni (곤 / 곤이): fish milt (the sperm sac) — creamy in texture and prized in some Korean seafood dishes for its unique richness
Gon-i: A specific type of mature roe/roe sac often added to seafood stews for extra texture and flavor.
Gon'i (곤이): A rich organ of the monkfish prized as a textural, savory addition to braised dishes (often translated as monkfish delicacy)
Gondeure: A wild mountain green (often called 'gondeure') used in Korean cooking for its slightly bitter, herbal flavor
Gondre: A wild mountain herb (gondeure) used in Korean cuisine, with a subtly herbal, nutty character.
Gondre (곤드레): A mountain leafy green used in gondre-bap; often salted or dried and cooked with rice for an earthy, slightly herbal flavor
Gondre-bap: Rice mixed with gondre (wild mountain greens); fragrant and commonly eaten with seasoned namul
Gondre-bap (곤드레밥): Rice mixed with gondre, a wild mountain herb; has a lightly herbal, nutty flavor and pairs well with rich, spicy dishes.
Gong (공): A traditional portion-size marker used at some restaurants; higher numbers indicate a larger single-bowl serving.
Gonggal-ppang: A puffed, slightly sweet Chinese-style bun (a local Chinatown pastry)
Gonggi-bap: A simple bowl of steamed rice served alongside the meal
gonggibap: A small individual bowl of steamed white rice, typically served alongside Korean main dishes
Gonggibap: A simple bowl of steamed rice served alongside main dishes
Gonggitbap: A bowl of steamed rice; commonly ordered with soups or stews — here it's offered free.
Gongnyong-al: Literally “dinosaur egg” — a local bakery item here: a baguette filled with vegetable-mixed egg salad.
Gongryong-al (공룡알): Literally 'dinosaur egg' — a cute, round pastry name for a filled bun, often with sweet or creamy filling.
Goni: Sea urchin roe — rich, creamy seafood topping often added to stews for extra umami.
Gop: Indicates a larger or extra noodle portion (order this if you want more noodles without changing the sauce or soup).
gop (곱): A larger or extra-large portion size for noodles
Gopbaegi: An up-sized portion — common option at noodle shops for bigger appetites
Gopbaegi (곱배기): A larger-than-standard portion commonly offered at Korean restaurants; usually costs slightly more.
Gopbaegi (곱빼기): A larger-than-normal portion size (large serving)
Gopbaegi / Botong: Portion sizes: gopbaegi = large serving, botong = regular serving
Gopbaegi / 곱배기: A larger portion size — useful to request if you're very hungry or sharing.
gopchang: Korean term for small intestines, commonly pork or beef; prized for a chewy texture and savory flavor
Gopchang: Beef or pork small intestines, prized for their chewy texture and rich flavor when cleaned and cooked well
Gopchang (곱창): Beef (or pork) intestines used in Korean cooking; chewy with a rich, savory taste, often grilled or stewed.
Gopchang (닭곱창): Grilled or stir-fried intestines — in this menu it refers to chicken entrails sold in limited quantities
gopchang jeongol: A Korean hot pot made with gopchang (small intestines), vegetables and noodles simmered in a rich, often spicy broth
Gopchang jeongol: A communal spicy hotpot featuring gopchang (small intestines) and often slices of sundae
Gopchang Jeongol: A hot-pot style stew featuring gopchang (small intestines) cooked in a spicy, savory broth with vegetables and noodles
Goppaegi: An extra-large or hearty serving size
Goppaegi (곱배기): An extra-large portion size
Goppaegi (곱빼기): Large portion size — noticeably bigger than the standard serving
Gorae: Whale — historically eaten in some Korean coastal communities; served in various preparations in places like Pohang.
Gorae Suyuk: Boiled whale slices served cold or warm; often presented as a mixed platter of different anatomical cuts.
Goroke: Korean-style korokke (deep-fried croquette) with fillings like curry, chicken, or cheese.
Goroke (고로케): Korean-style croquette — deep-fried patty usually filled with mashed potato, meat, or mixed vegetables.
Goryangju: A strong, kaoliang-style sorghum liquor often served in Korean Chinese restaurants
Gosari: Bracken fern used in Korean stews; when finely shredded it can have a chewy, almost meat-like texture.
Gui: Korean word for grilled dishes, typically cooked over charcoal or gas
Gujeol‑tang: A traditional multi-ingredient soup (originally royal cuisine) served with many small components; here flavored with hwanggi (astragalus).
Gujeolpan: A platter of nine thin wheat pancakes with an array of fillings (vegetables, meat, mushrooms) meant for assembling delicate wraps.
guk (국): Korean word for soup; many Korean meals center around a hearty guk served with rice
Guk (지리): A clear, gently simmered soup; 'jiri' refers to this lighter broth style
gukbap: A category of Korean dishes where soup (guk) is served with rice (bap) in the same bowl — hearty and often eaten any time of day
Gukbap: Literally 'soup with rice' — a hot, often brothy meal where rice is served in or alongside the soup
Gukbap (국밥): A Korean dish of soup served together with rice — hearty, comforting, and often eaten any time of day
guksan-kong: Literally 'domestic soybeans'—soybeans grown in Korea, often highlighted as a quality ingredient.
Guksi (국시): A regional/dialect word for noodles (variant of guksu), used here to signal noodle-focused fusion dishes
Guksu: Korean word for noodles; guksu dishes are typically light and straightforward.
Guksu Jeongol: A communal noodle hotpot — broth, noodles and various ingredients cooked and shared at the table
Guksu-sari: Extra noodles added into a soup — a common way to finish a rich broth
gulbi: Yellow croaker that has been salted and dried; 'bori gulbi' indicates drying with barley
Gulbi: Preserved (salted/dried) yellow croaker, a regional specialty usually grilled and served in set meals.
Gulgukbap: Oyster soup served with rice — comforting, briny, and a winter favorite on the coast
Gulhoe: Sliced raw oysters served fresh, similar to sashimi; best when in season and treated like a local delicacy.
Guljeon: Pan-fried oyster pancake — oysters lightly battered and fried until edges are crisp
Gumunjaengi: A regional reef fish rarely seen in markets, commonly served raw in Jeju sashimi restaurants.
Gun-mandu: Pan-fried dumplings with a crispy bottom and tender top
Gun-mandu (군만두): Pan-fried dumplings ('gun' means fried) — crispy on the outside and tender inside, a popular Korean street-style preparation.
Gun-mandu / Jjin-mandu: Gun-mandu = pan-fried (crispy); Jjin-mandu = steamed (soft and moist).
Gungjung: Royal or court-style cooking, inspired by dishes from the Korean royal kitchen
Gungjung (궁중): Refers to royal court cuisine — formal, elaborate dishes once served to Korean royalty
Gungjung-sik: Literally 'royal court style' — recipes and techniques derived from Korea’s royal kitchens, often aiming for balanced, refined flavors.
Gunhangje: Jinhae Naval Port Festival — an annual spring event centered on the naval port with cherry blossoms, parades, and large crowds
Gunhangje (군항제): Jinhae's annual naval and cherry-blossom festival in spring — a major local event that draws domestic and international visitors.
Gunkan: A 'battleship' style sushi: rice wrapped in nori and topped with loose or soft ingredients like uni.
Gunmandu: Pan‑fried dumplings — crispy outside, juicy filling.
Gwamegi: Semi-dried herring or mackerel from the Pohang region; slightly chewy and smoky, eaten with garlic, chili, and leafy wraps (ssam)
Gwang-eo: Olive flounder (a popular white-fleshed fish for sashimi)
Gwang-eo (광어): Olive flounder, a common white-fleshed fish used for sashimi, prized for its firm, clean texture.
Gwangjang Market: One of Seoul's oldest traditional markets, famous for street food stalls and local specialties
Gwangyang Bulgogi: A regional style of bulgogi from Gwangyang known for its simple marinade and grilling method that highlights the beef’s flavor.
Gye-gok / 계곡: A mountain stream or valley where locals picnic and often eat at low tables set over or beside the water to cool off in summer.
Gyejeol: Korean for 'seasonal'; here it means a rotating multi-course tasting menu that changes with the season and local produce.
Gyeongyangsik: Mid-20th-century Korean take on Western dining—think diner-style cutlets, light sauces, and nostalgic sides
Gyeran jidan: Thin omelette cooked and sliced into fine strips, used as a topping or filling in Korean dishes.
Gyeran-jjim: Light, fluffy steamed egg custard commonly served as a warm, comforting side.
gyeran-mari: Thin Korean rolled omelet often used to wrap gimbap or served as a side — here it envelopes the rice for a bright, savory gimbap
Gyeran-mari: Rolled omelette — thin layers of egg rolled and sliced; here used as a filling inside gimbap
Gyudon: A donburi (rice bowl) topped with thinly sliced simmered beef and onion
Gyudon (규동) / Katsudon (가츠동): Gyudon: thinly sliced beef simmered with onions over rice. Katsudon: breaded pork cutlet served over rice with egg — both popular donburi dishes.

H

Haecho: Sea vegetables or edible seaweed commonly used in Korean coastal cooking
Haecho (해초): Edible seaweeds used fresh or seasoned; adds briny, oceanic flavor typical of coastal Korean cooking.
Haejang: Korean concept of food that helps relieve hangover symptoms; often hot, spicy, or hearty soups.
Haejangguk: A hearty soup traditionally eaten as a hangover cure; varieties often include meat, vegetables and radish.
Haemul: Seafood — used here to indicate a seafood add-on for the noodles
Haemul doenjang ttukbaegi: A bubbling seafood stew made with doenjang (fermented soybean paste), served in a hot earthenware pot
Haemul kalguksu: Kalguksu are handmade, knife-cut wheat noodles in a savory broth; 'haemul' means seafood, so expect a seafood-forward soup base.
Haemul Kalguksu: Seafood knife-cut noodle soup — a hearty broth with hand-cut wheat noodles and mixed seafood.
Haemul Nurungji-tang: A comforting soup of seafood poured over scorched rice (nurungji), slightly thickened and savory
Haemul Pajeon (해물파전): A savory pancake studded with seafood and scallions, commonly shared as an accompaniment to drinks
Haemul sundubu-tang (해물순두부탕): Soft tofu stew made with assorted seafood in a mildly spicy broth
Haemul‑pajeon: A savory pancake made with scallions and mixed seafood — often shared as a drinking snack.
Haemultang: Spicy Korean seafood stew with mixed fish and shellfish, served hot and meant for sharing.
Haemultang (해물탕): Korean spicy seafood stew with assorted shellfish and fish, served bubbling and communal
Haenyeo: Jeju’s traditional female divers who free-dive to harvest shellfish and seaweed, central to the island’s seafood culture.
Haepari naengchae: Chilled jellyfish salad, typically seasoned with a tangy, spicy dressing and served as a refreshing banchan.
Haesam: Sea cucumber — a chewy, ocean-flavored ingredient sometimes served raw in mulhoe.
Haesam (해삼): Sea cucumber — adds a firm, slightly chewy texture
Haetban: Packaged single-serving steamed rice (convenient side to order with a meal).
Hallabong: A sweet, seedless citrus variety from Jeju Island, often used in Korean drinks and desserts
Halmae: Literally 'grandmother' — used in restaurant names to suggest home-style, comforting cooking
Halmaejip: Literally 'grandma's house' — used for restaurants that emphasize traditional, home-style cooking and a cozy, old-fashioned vibe.
Hambak (Hambāgu): Korean take on the Japanese hambāgu: a seasoned ground-meat steak (similar to Salisbury steak) usually served with sauce and sides.
Hambak Jeongsik: A Japanese-influenced 'hamburg' steak (ground meat patty) served as a set meal with rice and side dishes.
Hambak-gaseu (함박가스): Thick, pan-fried hamburger-style steak (served like a Western-style Salisbury/hamburger steak).
Hamheung: A regional style (from Hamheung) known for chewier noodles and bold, slightly tangy/peppery dressings in cold‑noodle dishes.
Hamheung (Hamheung-style naengmyeon): A northern style originating from Hamhung, noted for chewier, often potato- or starch-based noodles and meatier toppings compared with Pyongyang-style naengmyeon.
Hamheung naengmyeon: A style of cold noodles from Hamheung (northeastern Korea) featuring thin, chewy potato/starch noodles often served with raw or shredded fish and a tangy or lightly seasoned broth.
Hamheung Naengmyeon: A regional style of cold noodles from Hamheung, known for its chewy texture and simple, savory presentation.
Hamheung-naengmyeon: A regional style of cold noodles from Hamheung, known for chewier starch-based noodles and often served with seafood toppings.
Hamhung naengmyeon (함흥냉면): A Hamhung-style cold noodle dish with chewier, potato-starch-based noodles and a spicier, often fish-accented dressing.
Hamo: Pike conger eel, prized for delicate flesh and commonly enjoyed in summer as sashimi or lightly blanched.
Hamo (갯장어): A local sea eel often briefly blanched in broth; served here like a shabu-shabu with lettuce and dipping sauces.
Han-don: Certified domestic Korean pork (한돈), used to indicate locally raised pork of known origin.
Han-don (한돈): Label for domestic (Korean) pork — often highlighted for local sourcing
Han-geun: Traditional Korean weight unit commonly used for meat; 1 han-geun ≈ 600 grams
Han-geun (한근): A traditional Korean weight roughly equal to 600 grams, commonly used for meat portions
Hanbang: A cooking approach using traditional Korean medicinal herbs and aromatics to flavor broths and braises.
Hanbok: Traditional Korean clothing; staff wearing hanbok contributes to a formal, traditional dining experience.
Hanchi: Korean for bigfin reef squid, commonly served raw (hoe) or in mulhoe on Jeju.
Hanchi (한치): Needle squid — commonly served raw (hoe) or grilled; prized for its firm, slightly sweet texture
Handon (한돈): Certified domestic Korean pork (often labeled 한돈 in menus).
Hangari: An earthenware jar; here it refers to mulhoe served in a jar, which keeps the broth very cold and concentrated.
Hangari sujebi: Sujebi is hand-torn wheat dough in a light broth; 'hangari' refers to the earthenware jar it's served in, which keeps the soup hot and gives a rustic feel.
Hangjeongsal: A fatty, tender cut from the pork neck/jowl prized for its chew and rich flavor when grilled.
Hangwa: Traditional Korean confections, usually offered at holidays
Hanjeongsik: A traditional Korean set meal featuring a main dish with multiple banchan (side dishes) and rice.
Hanjeongsik (한정식): A traditional Korean full-course meal served with many small side dishes; can range from everyday to ceremonial or royal-style sets
Hanji: Traditional Korean paper made from mulberry, used here for decorative dolls.
hanmo: A whole block of tofu served as a dish — a simple way to taste fresh tofu’s texture and flavor
Hanok: Traditional Korean wooden house; Jeonju Hanok Village is a preserved neighborhood of these historic buildings and a popular sightseeing area.
Hanrabong: A sweet, seedless citrus from Jeju Island, often used in Korean desserts and drinks.
Hansang: A complete set meal or table — here it means a multi-course, individually served menu
Hansang charim: A full table-style set (hansang) presented as a single-course tea meal; more complete than a simple cup service.
Hansara: Literally 'one heap' or 'one plate' — indicates a generous, shareable platter size.
Hansik: Traditional and modern Korean cuisine; here it signals Korean ingredients interpreted with contemporary techniques
Hanwoo: Korea’s native beef, valued for its rich flavor and quality
Hanwoo Chobap: Small sushi-style rice bites topped with high-quality Hanwoo beef (sometimes lightly seared).
Hayan jjamppong: A white (hayan) version of jjamppong: a milder, creamy seafood noodle soup without the usual spicy red broth.
Heopa: Beef lung, served here as a seasoned salad-style side (muchim)
Heopa (Heopa Muchim): Seasoned beef lung often served as a spicy, vinegary salad-style side; less common outside Korea
Hetban: Single-serve pre-cooked steamed rice (convenient accompaniment to noodle dishes)
Heugimja: Black sesame, commonly used in Korean sweets and drinks for a toasty, nutty flavor
Heuk-dubu: Black tofu made from black soybeans; denser and earthier than regular tofu
Heuk-dwaeji: Jeju black pork, a local specialty prized for its richer flavor and firmer texture
Heuk-imja (흑임자): Black sesame, used in drinks and sweets for a toasty, nutty flavor and creamy texture
Heuk-yeomso: Black goat — a type of goat meat in Korea valued for a richer, slightly gamey flavor and often eaten as restorative food
Heukdom (Beng-e-dom): Black porgy, a common Korean fish valued for its clean taste when served as sashimi.
Heukdubu: Black tofu made from dark soybeans or roasted soybean curd; denser and earthier than regular tofu
Heukdwaeji: Jeju black pork, a local breed prized for its rich flavor and firmer texture.
Heukimja: Black sesame, a common Korean ingredient with a nutty, slightly bitter depth often used in sweets and lattes
Heukmaneul: Black garlic — garlic aged or roasted until soft and sweet, with a mellow, umami-rich flavor
Heuksan hong-eo: Fermented skate from Heuksan Island with a very strong, ammonia-like aroma and sharp taste; an acquired flavor often eaten with kimchi and soju.
Heuksando: An island in the Yellow Sea known locally for high-quality seafood; hongeo from Heuksando is considered premium.
Heukwoo: Literally 'black cow' — a label for higher‑grade Korean beef used here to denote premium cuts.
Heukwoo (흑우): Korean 'black' cattle — a distinct beef type prized for deep flavor and marbling (not the same as Hanwoo but similarly valued).
Hirasu (히라스/부시리): Also called bushiri — a fatty part/variety of amberjack valued for its buttery texture and flavor.
Hire-katsu: Pork fillet/tenderloin cutlet — leaner and tender.
hoe: Korean-style raw sliced fish (sashimi); often served with soy/vinegar dipping sauces and side banchan
Hoe: Korean-style raw fish (sashimi), typically thinly sliced and eaten with dipping sauces and lettuce wraps
hoe (회): Sashimi — raw fish sliced and eaten with soy/sesame sauce or gochujang-based dips
Hoe (회): Korean-style sashimi, commonly eaten with soy‑vinegar sauce (chojang), sliced garlic, chili, and wrapped in lettuce or seaweed with rice.
Hoe-deopbap: A bowl of rice topped with mixed raw fish (hoe) and vegetables, served with spicy sauce—an easy, satisfying way to eat sashimi.
Hoe-muchim: Raw fish (hoe) mixed with vegetables and a spicy, tangy dressing — like a Korean sashimi salad
Hoe-naengmyeon: A naengmyeon variation topped with thinly sliced raw fish or sashimi—refreshing and slightly briny.
Hoe‑naengmyeon (회냉면): A naengmyeon variation topped with raw or seasoned seafood (here, myeongtaehoe) and often balanced with sugar and vinegar
Hoebap: Sashimi served over rice with vegetables and spicy sauce—an easy, comforting way to finish a raw-fish meal
Hoedeopbap: A bowl of rice topped with assorted raw fish and vegetables, mixed with gochujang-based sauce
hoedeopbap (회덮밥): A rice bowl topped with assorted raw fish and vegetables, mixed with spicy-sweet sauce
Hoejip: A raw-fish restaurant (hoe = raw fish, jip = house).
Hoetbap (횟밥): A casual way to finish sashimi: sliced raw fish mixed with rice and sauce (often using the leftover juices)
Hoetjip: A sashimi restaurant — usually seaside places serving raw fish and accompanying side dishes.
Hoetjip (횟집): A seafood restaurant specializing in raw fish (hoe); many have shared side dishes and communal eating style.
hof-jip (호프집): A casual bar or pub that typically serves beer and a variety of anju (dishes meant to be eaten with alcohol), often including fried chicken.
Homigot: A famous eastern cape in Pohang known for its sunrise views and the hand-shaped 'Homigot Sunrise Square' — here the name signals a local-inspired drink.
Honbap: Eating alone; many restaurants offer a single-diner set (1-in-sang) tailored for solo customers.
Hong-eo: Fermented skate, known for a strong, ammonia-like aroma and sharp taste—an acquired preference in Korean cuisine
Hong‑eo Muchim: Spicy salad of fermented skate — pungent and polarizing, appreciated by those who like strong fermented flavors.
Hongdukkae: A heavy wooden rolling pin used to pound and stretch dough before cutting noodles; often used in traditional noodle-making.
Hongeo: Fermented skate with a strong ammonia-like aroma and sharp taste, a Jeolla-region specialty often eaten with pork and kimchi (samhap).
Hongeo (홍어): Fermented skate with a strong, ammonia-like aroma and a unique, acquired taste common in Jeolla cuisine.
Hongeo samhap: A pungent Gangwon delicacy pairing fermented skate (hongeo) with pork and kimchi — an acquired taste prized by locals
Hongeo-muchim: Seasoned, often spicy salad-like preparation of fermented skate mixed with gochujang and vegetables.
Hongeo-samhap: A local Jeolla-style combination of fermented skate (hongeo), kimchi and boiled pork (bossam) — an acquired but celebrated flavor.
Honggasi: A Korean name for certain holly shrubs (used in garden landscaping); valued for their dense foliage and seasonal color.
Hongguk: Red yeast rice — a fermented rice ingredient that adds color and a distinct flavor
Hotteok: A popular Korean filled pancake — fried dough usually stuffed with sweet syrup, nuts, or modern fillings like cream cheese
Huin-chalssal-bori: A blend of white glutinous rice (chalssal) and barley used in pastries to give a chewy, slightly nutty texture.
Hunje (훈제): Smoked — a preservation and flavoring method; 오리훈제 is smoked duck.
Huraideu: Korean phonetic for 'fried' — plain, crispy fried chicken without sauce
Huraideu Chikin: Korean-style fried chicken (from 'fried chicken'), typically double-fried for extra crispness and served with minimal sauce unless requested.
Huraideu-tongdak: Koreanized wording for 'fried whole chicken' — a plain, crispy fried chicken often served unsauced
Hwagyo: Korean term for people of Chinese heritage living in Korea (the Chinese diaspora who often run traditional Chinese eateries)
Hwanghae-style (황해도식): A regional naengmyeon tradition from the Hwanghae area that often uses clear chicken broth rather than beef or dongchimi (radish water kimchi) stock.
Hwangnam-bbang: A Gyeongju specialty: a small round baked bun filled with sweet red-bean paste (pat), traditionally bought as a regional souvenir.
Hwangnamppang: A small round pastry from Gyeongju filled with sweet red-bean paste; a regional souvenir and confectionery classic.
Hwangtae: Dried pollack cured in cold mountain winds (a Gangwon specialty) with a chewy, savory flavor used in soups and grills.
Hwangtae Guk: A warming soup made from dried pollack (hwangtae), commonly served in mountain regions
Hwangtae-gui: Grilled dried pollack — chewy, savory fish often enjoyed with rice and side dishes
Hwangto: Traditional yellow-brown Korean clay used in building and pottery, often lending a rustic, warm atmosphere
Hwarogui: Tabletop charcoal brazier grilling — thin cuts of meat cooked over a small charcoal grill at your table
Hwe (회): Sliced raw fish or seafood, served fresh with soy or spicy dipping sauces
Hwe-naengmyeon: Naengmyeon served with thin slices of raw fish (hwe) on top
Hweddeopbap: A bowl of rice topped with seasoned raw fish and vegetables; mixed together before eating.
Hwedupbap: Rice bowl topped with assorted raw fish and vegetables, typically mixed with gochujang (spicy red pepper paste).
Hyang-eo hoe: Carp sashimi — a freshwater fish served raw; less common for visitors but popular locally.
Hyangeo-hoe: Sashimi of freshwater carp (less common outside Korea)
Hyeonpung gomtang: A regional gomtang style from Hyeonpung (Dalseong-gun, Daegu), traditionally regarded alongside Naju and Haeju gomtang varieties.

I

IBA Cup: An international professional baking competition held in Germany; one of the major contests for bakery chefs.
Ilpum Jinro: A higher-end offering from the Jinro soju brand—commonly enjoyed with grilled meat
Imsil cheese: A popular Korean-made cheese from Imsil county, known for a mild, creamy flavor used widely in Korean pizzerias
In-house roasting: Beans are roasted on the premises by the café, which emphasizes freshness and control over roast profile — a hallmark of specialty coffee spots.
In-saeng (인생): Literally 'life' — used colloquially to mean a standout or 'life-changing' dish when paired with a food name
Indongju: Makgeolli (Korean rice wine) brewed with indongcho, a local herb — gives a distinctive aroma and flavor
Injeolmi: A glutinous rice cake coated in powdered roasted soybean flour, offering a nutty, chewy bite
Insam: Ginseng — used in Korean cooking for its aromatic, slightly bitter, herbal note
Insam (ginseng): Korean ginseng, prized for its earthy taste and health associations; 'myeongpum' denotes a premium grade.
Iri: Cod milt (soft roe), a rich, creamy organ meat often enjoyed pan-fried in winter
izakaya: A Japanese-style pub — casual, small plates, drinks-focused atmosphere common in Korea for after-work dining.
Izakaya: A Japanese-style pub where people share small plates with drinks; in Korea, similar places serve snacks and alcohol in a casual setting.

J

Jaecheop: Tiny freshwater clams prized in southern Korea for their clean, briny flavor; used in soups, pancakes, and raw/seasoned dishes.
Jaecheop (재첩): Tiny freshwater clams from Korea's southern coast used in clear, briny soups (jaecheop-guk) and seasoned dishes; strongly associated with Busan and Gyeongsang cuisine.
Jaecheop-guk (재첩국): A clear soup made with jaecheop clams; light, refreshing, and often enjoyed as a hangover or comfort dish in the south.
Jaengban: A shared platter meant for communal eating
Jaengban (쟁반): Literally 'large platter' — dishes labeled jaengban are served family-style for sharing.
Jaengban Guksu: Platter-style noodles meant for sharing, often dressed and served cold or at room temperature with various toppings.
Jaengban Jeongol: A communal 'platter hotpot' served in a wide metal tray; diners simmer meat, dumplings and vegetables in broth at the table.
Jaengban jjajang: Platter-style jjajang served on a large dish for sharing (listed by number of people)
Jaengban Jjajang: Platter‑style jjajang meant for sharing; noodles and sauce come on a large tray.
Jaengban jjajang (쟁반짜장): A platter-style jjajang meant for sharing; noodles and sauce come arranged for communal eating.
Jaengban-guksu: Platter-style noodles served on a large plate, usually intended for sharing
jaeyukbokkeum: Spicy stir-fried pork, typically seasoned with gochujang (red chili paste) and served with rice
Jagulsan: Jagulsan — a local mountain whose valley-grown rice is prized for its texture and used in these rice cakes.
Jajangmyeon: Wheat noodles tossed in a thick black-bean (chunjang) sauce with diced pork and vegetables — a Korean-Chinese comfort dish.
jajangmyeon (짜장면): Noodles topped with a thick black bean sauce, a classic Korean-Chinese comfort dish often ordered alongside jjambbong.
Janchi guksu: A mild wheat noodle soup traditionally served at celebrations — light and soothing after spicy food.
Janchi Guksu: Literally 'banquet noodles' — simple wheat noodles in a light broth traditionally served at celebrations; comforting and mild.
Janchi-guksu: Light noodle soup of thin wheat noodles served in a clear, savory broth — traditionally served at gatherings
Janchiguksu: Thin wheat noodles in a light, seasoned broth traditionally served at celebrations
Jang: A general term for Korean pastes/sauces (soybean paste or chili paste) used to season broths and stews
Jang (장): Here refers to a gochujang (spicy red chili paste)–seasoned broth or sauce that gives the dish its spicy, savory character.
Jang Kalguksu: A spicy variation of kalguksu where the broth is seasoned with gochujang (red chili paste), often heartier and thicker than the white version
Jang-eo (장어): Eel — commonly grilled and served with savory sauces in Korea.
Jangajji: Korean-style pickles made by preserving vegetables or greens in brine, soy, or vinegar—often eaten as a strong-flavored side or condiment.
Jangdan-kong: A variety of soybean from the Jangdan area (Paju) prized locally for making fresh, flavorful tofu
Jangdankong: A regional variety of soybean from the Jangdan area, prized for its flavor and used for premium tofu
Jangdok: Large earthenware crocks used for fermenting sauces and condiments; common at traditional homes
jangeo: Eel — a common ingredient in Korean cuisine with rich, oily flesh.
Jangeo: Eel (commonly freshwater); rich, oily texture that grills well and is prized for its savory flavor.
Jangeo (jangeo-gui / jangeo-tang): Eel — grilled (jangeo-gui) is savory and slightly charred; jangeo-tang is a warming eel soup popular in coastal areas
Jangeo (장어): Freshwater eel, commonly served grilled or as a substantial platter; rich, fatty texture and savory taste.
Jangeo-gui: Grilled eel, often served sliced and brushed with a savory glaze
Jangeo-gui / Jangeo Jeongsik: Grilled eel (gui); a jeongsik is a set meal featuring eel with side dishes
jangeo-gui / jangeo-tang: Jangeo-gui: grilled eel ('gui' means grilled). Jangeo-tang: eel soup, a hearty broth often eaten with rice.
Jangeo-shabu-shabu: A hotpot-style dish where thin slices of eel are briefly swished in boiling broth and eaten immediately.
Jangeo-tang: Hearty eel soup, often served simmered with vegetables and a light broth
Jangheung Samhap: A local Jangheung combination of three ingredients—Hanwoo beef, shiitake mushrooms and pen-shell (large scallop)—eaten together for contrasting flavors.
Jangjak-gui (장작구이): Wood-fire grilling — here it means the duck is roasted over charcoal produced from burned firewood for a rustic flavor.
Jangjorim: Beef braised in soy sauce — a common, savory banchan (side dish)
Jangyuk: Sliced boiled or braised pork, typically served cold as a side or main.
Jangyuk (장육): Sliced boiled pork served chilled — a lighter, clean-tasting meat option often served with mustard or dipping sauces.
Jansul: A small glass of alcohol (often soju) served casually alongside a meal.
Jansul (잔술): A single glass of alcohol (soju, beer, etc.)—a common way to order a small drink rather than a whole bottle.
Japchae: Stir-fried sweet potato glass noodles with seasoned vegetables (often served as a shared side).
Japchae-sundae: Sundae stuffed with japchae, the stir-fried glass noodles and vegetables, giving it a chewy, savory filling.
Japgogi: Literally 'mixed fish'—small assorted freshwater fish commonly used together in stews.
Jari: A local small fish on Jeju served grilled, seasoned, or as mulhoe; names and exact species can vary by area.
Jat: Pine nuts; used here to flavor and enrich the tofu
Jatdubu: Tofu made or flavored with pine nuts — creamier and nuttier than regular tofu; this restaurant centers its menu on jatdubu dishes.
Jatuli-gogi: Assorted leftover cuts or trimmings of meat, offered as a mixed plate for grilling
Jayeonsan: Literally ‘natural product’ — indicates wild-caught seafood rather than farmed
Jayeonsan (자연산): Literally 'natural/ wild-caught' — indicates fish caught in the sea rather than farmed
Jayeonsan modeumhoe: An assortment of wild-caught (natural) sashimi — prized for freshness and variety.
Jayeonsan Modeumhoe: Assorted sashimi made from wild-caught (not farmed) fish; the exact selection changes depending on the day's catch and season.
Jeju Black Pork (Heukdwaeji): Jeju’s native black pig, prized locally for a firmer texture and concentrated pork flavor.
Jeju heukdwaeji: Jeju's famed black pork, prized locally for its richer flavor and firmer texture compared with standard pork
Jeju Heukdwaeji (제주 흑돼지): Jeju's native black pork, prized locally for its firm texture and rich flavor
Jeju Olle: A famous network of coastal hiking trails on Jeju Island; 'Course 10' passes near this restaurant.
Jeon: Korean savory pancakes, often served as a drinking snack
Jeonbok: Abalone — a prized local shellfish in Korea, often served fresh along the southern coast
Jeonbok (Abalone): A prized local seafood in Wando; often served fresh, in soups, or marinated (jeonbokjang)
Jeonbok (전복): Abalone — a prized shellfish on Korea's southern coasts, commonly served sliced in rice dishes or in broths.
Jeonbok juk: A comforting porridge made with abalone, often served as a mild, savory finish or breakfast.
Jeonbok-bap: Rice cooked with abalone (jeonbok); a simple, savory local specialty.
Jeonbok-gui: Grilled abalone, served whole or sliced — ordered by size (dae/joong/so)
Jeonbokbap: Abalone rice — rice cooked with pieces of abalone and other ingredients, served warm and savory.
Jeonbokjang: Abalone preserved in a seasoned soy sauce, often sold as a jarred takeaway like marinated crab.
Jeonbokjuk: Abalone porridge — rice porridge cooked with abalone, a mild and nourishing seafood dish often enjoyed for its comforting texture and flavor.
Jeonbokjuk (전복죽): Abalone porridge: a warm, savory rice porridge made with abalone, often considered restorative and gentle on the stomach.
Jeonbyeong: A thin, pancake-like crepe used as a wrap or filled with ingredients; here you may find a kimchi-flavored version.
Jeonbyeong (전병): A thin buckwheat crepe that’s often folded or rolled around fillings like vegetables or japchae.
Jeoneo: Gizzard shad, a seasonal fish enjoyed as sashimi in late summer and early autumn
Jeongabok: A more elaborate, restaurant-style mixed seafood dish often served at celebrations; rich and saucy
Jeongga-bok: A deluxe Korean–Chinese mixed dish of seafood and vegetables in a rich sauce, often served for sharing
Jeongol: Korean shared hot pot — a rich, communal stew cooked and eaten at the table
Jeongol (전골): A shared Korean hotpot/stew cooked at the table, usually hearty and served toward the end of a meal.
jeongsik: Set meal built around a main dish, served with rice and several banchan (side dishes).
Jeongsik: A set meal (multiple small side dishes plus a main) that offers a balanced sample of a restaurant's specialties.
Jeongsik (han-sang): A set meal or full table spread: main dish served with rice and assorted banchan (side dishes)
Jeongsik (정식): A set meal that includes the main dish with rice and various side dishes
Jeonju Bibimbap: A regional bibimbap from Jeonju known for abundant, high-quality toppings and a savory-sesame flavor
jeontongcha: Traditional Korean brewed tea, often served simply and meant to be sipped slowly
Jeontongcha: Traditional Korean teas made from grains, herbs, or roots, often served to soothe the palate after a meal.
Jeontongju: Traditional Korean alcoholic beverages (regional brews such as makgeolli and artisanal sojus) used in modern pairings to highlight native flavors
Jeopjjakppyeo-guk: A local Jeju bone-and-meat soup known for its rich, comforting broth
Jeot (jeotgal): Salted or fermented seafood condiments (e.g., salted clams or fish) commonly served as banchan to add umami and saltiness.
Jeotgal: Salted, fermented seafood (very savory and salty); used here in a fried-rice dish called jeotgal bokkeumbap
Jeotgal (젓갈): Salted/fermented seafood used as a strong‑flavored side dish; goes well with plain rice
Jeotguk: A briny-style fish stew (here made with ureok/rockfish) with a savory, slightly fermented depth
Jeotguk Galbi Jeongol: A regional Ganghwa hotpot featuring beef ribs in a salty, fermented-seafood–based broth
Jeukseok tteokbokki: Literally 'instant' or cook-at-table tteokbokki; sets are sold uncooked so you prepare them at your table or at the stove.
Jeyuk: Spicy marinated pork commonly grilled or stir-fried; often served as a shared platter
Jeyuk-bokkeum: Spicy stir-fried pork marinated in a chili-based sauce, commonly served with rice and side dishes.
Jidan: Thin omelette cooked and finely shredded, used as a soft, slightly crumbly filling in gimbap
Jingukmul (진국물): A concentrated, rich beef broth often served bottled to add depth to soups or drink alongside a meal
Jinju naengmyeon: A regional naengmyeon style from Jinju known for toppings like pan-fried beef (yukjeon) and a clear, savory broth.
Jinju Naengmyeon: A regional naengmyeon style from Jinju featuring a clear, savory broth and toppings like yukjeon (pan-fried beef).
Jinmichae: Seasoned, shredded dried squid that adds a chewy texture and strong umami flavor to dishes.
Jinpi: Dried tangerine peel, commonly used in Jeju tea blends for citrus aroma
Jipbul: Grilling over burning rice straw so smoke gives a nutty, charred aroma — a regional smoking technique used here for meats.
Jipbul (짚불): Straw- or hay-based smoking/grilling technique that gives meat a quick, aromatic charred flavor.
Jipbul-gui: A grilling technique using straw (jip) to create a quick, aromatic smoke before finishing on charcoal
Jiri: A mild, clear fish soup (non-spicy) that highlights the clean flavor of seafood
Jiri (지리): A clear, mild fish broth (non-spicy) that highlights the fish's flavor
Jiri / Tang: Two soup styles: jiri = mild, clear broth; tang = a heartier, often spicier stew.
Jiri-tang: A clear, gently seasoned fish soup (often made with pollock or cod)
Jjaengban Jjajang: A large, platter‑style jjajang meant for sharing — great when dining with a group.
Jjageul-jjigae: A thick, spicy Korean stew (짜글이찌개) that’s simmered down until the flavors concentrate; often made with pork and vegetables.
Jjageuli: A thick, hearty stew (often with pork and kimchi) that’s simmered down until intensely flavored — common in Jeju and other regions.
Jjageuli (짜글이): A style of kimchi stew reduced until thick and richly flavored; heartier than a light broth
Jjageuri: A thicker, reduced style of kimchi stew with concentrated flavor, often served bubbling and meant to be shared.
Jjajang: Black-bean sauce used in Korean–Chinese dishes, typically served over noodles or rice; goguma jjajang incorporates sweet potato for a sweeter, thicker sauce
Jjajang (jjajangmyeon): Noodles in a savory black-bean sauce; the staple of Korean-Chinese cuisine
Jjajang (Jjajangmyeon): Noodles (or rice) served with a thick black-bean sauce, here offered in a spicy Gochu version
Jjajang (짜장): Korean‑Chinese black bean sauce served over or mixed with noodles; thick, savory‑sweet comfort food distinct from Chinese zhajiangmian.
Jjajang (짜장/간짜장): Black bean sauce noodles; 'ganjjajang' is a drier, stir-fried style with sauce on top.
Jjajang / Ganjjajang (짜장 / 간짜장): Jjajang is noodles with black bean sauce; ganjjajang is pan-fried noodles mixed with the sauce at serving for a fresher texture.
jjajang / jjajangmyeon: Noodles or sauce made with chunjang (black bean paste); 'yetnal' indicates an old-fashioned, nostalgic style
Jjajang-myeon: Noodles dressed in a thick black-bean (chunjang) sauce — a Korean-Chinese comfort dish
Jjajangmyeon: Black bean noodles — a Korean–Chinese comfort dish made with a thick, savory black-bean sauce.
Jjajangmyeon (jjajang): Noodles (or rice) topped with a thick black-bean sauce, a comforting Korean–Chinese classic
Jjajangmyeon / Jjajangbap: Noodles (myeon) or rice (bap) topped with a thick black‑bean sauce often containing pork and vegetables.
Jjambbong: Spicy seafood noodle soup common in Korea, loaded with vegetables, seafood, and chili oil
jjambbong (짬뽕): A Korean-Chinese noodle soup with a spicy, savory broth and various seafood and vegetables; styles range from fiery chili-forward to lighter seafood stocks.
Jjambbong (짬뽕): Spicy seafood noodle soup common in Korean–Chinese restaurants, often loaded with shellfish, squid and vegetables.
Jjampong: Spicy Korean–Chinese noodle soup with seafood and vegetables.
Jjamppong: Korean-Chinese spicy noodle soup made with a fiery seafood-and-pork broth, vegetables, and wheat noodles — prized for its bold, umami-rich flavor, especially in port cities
Jjamppong (짬뽕): A spicy Korean‑Chinese seafood noodle soup, known for its bold chili broth and mixed seafood.
Jjamppong-bap: Jjamppong broth and toppings served over a bowl of rice, offering a filling, warming meal.
Jjaturi gogi (자투리 고기): Pork offcuts or trimmings left after preparing primary cuts (often from samgyeopsal and moksal); valued for flavor and affordability
Jjigae: Korean stew — thicker and more intensely seasoned than a soup, usually shared at the table.
jjim: A steaming or braising technique; jjim dishes are simmered until tender, often in a spicy or savory sauce.
Jjim: A style of braising or steaming; 'modeum jjim' means an assorted platter of seasoned, braised items.
Jjim (찜): Braised or steamed dishes, typically served spicy and meant for sharing
Jjimdak: A braised chicken dish from Andong, typically cooked with vegetables and glass noodles in a savory-slightly sweet soy-based sauce.
Jjin gyoja: Steamed dumplings (jjin = steamed)
Jjin mandu: Steamed Korean dumplings, typically filled with meat and vegetables — served warm and soft
Jjinmandu: Steamed Korean-style dumplings
Jjinppang: Steamed buns, often sweet and commonly filled with red bean paste.
jjolmyeon: Chewy cold noodles tossed in a spicy-sweet, tangy sauce; known for their springy texture.
Jjolmyeon: A cold Korean noodle dish with very chewy noodles tossed in a spicy‑sweet, vinegar‑forward sauce, usually served with raw vegetables and a boiled egg
Jjondeuk: A Korean onomatopoeic word meaning 'chewy'—used to describe pleasantly sticky, elastic textures in snacks
Jjondeuk (쫀득): A Korean adjective meaning pleasantly chewy or sticky in texture.
Jjukkumi: Small octopus, usually stir-fried in a spicy sauce; ordered by portion (e.g., 2 servings) and meant for sharing.
Jokbal: Braised pig's trotters, seasoned and tender — commonly shared as an anju (food to eat with drinks)
Jolbok: A local variety of pufferfish (bok) commonly served in Korea
Jolbok (졸복): A very small species of pufferfish prized locally for its flavor; still poisonous unless handled by a licensed cook.
Jorim: A simmered or braised dish (often soy-seasoned) — here used for a hearty seafood set
Jorim (조림): Fish braised in a seasoned soy-based or spicy sauce
Joseon ganjang: Traditional Korean brewed soy sauce, darker and deeper in flavor than modern mass-produced varieties.
Juk: Korean porridge — smooth, easy-to-digest rice porridge often served with seafood or meat
Juk (죽): Korean rice porridge; when made with eel it's smooth and comforting.
Juksun: Bamboo shoot, a seasonal ingredient prized in Damyang for its crunchy, subtle flavor.
Jumeokbap: Rice shaped by hand into small balls, commonly served as a snack or to accompany stews
Jumokbap: Hand-pressed rice balls, often mixed with kimchi or fillings and eaten as a quick, casual finish to a meal.
Jumulleok: A style of marinated meat, thinly sliced and quickly grilled or stir-fried; tender and flavorful, often shared at the table.
Jumulreok: Marinated meat, typically pan-grilled or stir-fried; here it refers to seasoned duck.
Junchi: A small seasonal fish popular in coastal Korean cuisine, often served marinated or in salads
Jung-hwa Bibimbap (중화 비빔밥): A Chinese-style bibimbap: wok-stirred pork and vegetables seasoned with chili powder, garlic and pepper, mixed with white rice — different from traditional Korean bibimbap.

K

Kaisen-don (카이센동): A Japanese-style seafood rice bowl topped with assorted sashimi and other seafood
Kaisendon (카이센동): A Japanese-style seafood rice bowl topped with various sashimi and other seafood; in Korea you’ll often find customizable versions letting you choose toppings and portions.
Kal Sujebi: A variation where knife-cut noodles are added alongside or instead of the torn dough, giving a chewier texture.
Kalguksu: Knife-cut wheat noodles served in a warm, savory broth — a homely, comforting Korean noodle soup
Kalguksu (칼국수): Hand-cut wheat noodles served in a comforting broth
Kalguksu / Udon-style noodles: Thick, hand-cut wheat noodles; here the dish uses thick udon-like noodles served in the stew.
Kaljebi: A hybrid dish combining kalguksu (noodles) and sujebi (dough flakes) in one bowl
Kamatama: Udon tossed with a soft raw egg and soy — silky and slightly creamy when mixed
kanari aekjeot: A fermented anchovy sauce common in Incheon cuisine, used sparingly to add deep umami and a subtle salty-sweet note.
Katsu: Breaded, deep-fried cutlet (from Japanese tonkatsu); commonly made with pork in Korea.
Katsu-sando: A sandwich made with a thick fried cutlet (usually pork) — crunchy, savory, and filling.
Katsuobushi: Dried, smoked bonito flakes used to make clear, umami-rich dashi (broth).
Kimbap: Rice and various fillings rolled in gim (seaweed) and sliced into bite-sized pieces; a common Korean picnic and street-food item.
Kimchi Jeongol (김치전골): A communal hotpot-style stew centered on aged kimchi, often cooked with pork and vegetables
Kimchi Jjigae: A spicy, comforting stew made with aged kimchi, tofu, and often pork — a Korean household staple.
Kimchi Mandu: Korean dumplings filled with kimchi and pork — tangy, slightly spicy, and a common side or snack.
Kimchi-jjigae: A spicy, savory stew made with aged kimchi, often simmered with pork or tofu; a common comfort food in Korea.
Kimchi-mari guksu: Noodles served in chilled, kimchi-flavored broth — refreshing and slightly sour.
Kimchi-mari Naengmyeon: A regional-style serving where naengmyeon is poured with kimchi juice or broth and often served with a rice ball — tangy and filling.
Kimjang: The traditional Korean communal practice of preparing and preserving kimchi for the winter; often produces salted outer cabbage used in dishes like gegukji.
King of Baking, Kim Takgu: A popular Korean TV drama; the bakery at this shop supplied bread for the show, boosting its fame
Kkachibok / Milbok / Eunbok / Chambok: Names of pufferfish varieties or grades offered — chambok is generally treated as the premium option for sashimi courses.
Kkaennip: Perilla leaves used fresh or as wrappers; here they wrap fried loach for a fragrant, herbal note.
Kkaennip (깻잎): Perilla leaf with a minty, herbal flavor used as a wrap or garnish in Korean cooking
Kkaennip jangajji (깻잎 장아찌): Pickled perilla leaves — a savory, slightly sweet banchan with aromatic sesame notes.
Kkaet-garu (깻가루): Roasted perilla leaf powder used as a nutty, aromatic topping
kkakdugi: Cubed radish kimchi often served as a side; its crunchy, tangy flavor is commonly used to make fried rice after a stew
Kkakdugi: Cubed radish kimchi, a crunchy, slightly spicy accompaniment often served with soups.
kkanbu (깐부): Literally 'close friend' — a term popularized in Korea and internationally by the Netflix series Squid Game.
Kkanpung: A Korean-Chinese style of stir-fry known for its sweet-spicy, garlicky flavor
Kkanpung (깐풍): A Korean–Chinese style of stir-fry featuring a bold sweet-spicy, garlicky sauce, often used with shrimp or pork.
Kkanpunggi: Crispy fried chicken tossed in a sweet, spicy, and garlicky sauce — a popular Korean‑Chinese dish.
Kkanpunggi (깐풍기): Korean–Chinese dish of deep-fried chicken tossed in a sweet-spicy garlic and chili sauce
Kkeopdegi: Grilled pork skin — chewy with crisp edges when cooked; a common Korean BBQ side cut
Kkomak: Small edible cockles (shellfish) common on Korea's east coast, usually served seasoned or in bibimbap.
Kkomak (꼬막): Small saltwater cockles commonly seasoned with chili, vinegar, and sesame oil as a shared side or anju (drinking dish)
Kkomak-muchim: Cockles tossed in a savory-spicy sauce, often with chopped chilies and sesame
Kkori: Oxtail (꼬리); gelatinous, collagen-rich cuts that are hearty and flavorful—served grilled or braised
Kkori-gomtang: Oxtail gomtang — a gelatinous, meaty soup made from simmered oxtail, prized for its depth and texture.
Kkot-deungsim: Literally “flower sirloin” — a highly marbled sirloin cut valued for tenderness and rich flavor.
Kkotdeungsim: A premium, well-marbled ribeye cut prized for its tenderness and rich flavor
Kkotdeungsim (꽃등심): A marbled sirloin cut—tender and richly flavored (literally 'flower sirloin')
Kkotgalbi (꽃갈비): Literally 'flower ribs' — short ribs cut and trimmed for a tender, well-marbled grill bite.
Kkotge: Flower crab (small blue crab) commonly used in Korean coastal cooking
Kkotge (꽃게): Flower crab — a local crab often added to seafood jjamppong for sweetness and texture
Kkotge-muchim: Spicy seasoned crab salad — crab is mixed with chili paste, vinegar, and vegetables
Kkotge-sal: Shelled meat from kkotge (flower crab); here it’s served boneless and seasoned
Kkotge-tang: Hearty crab stew, often spicy and served hot with vegetables and broth
Kkotgejang: Crab marinated in a soy-based or spicy sauce; eaten with rice and prized for its savory, briny sauce
Kkotgetang: A hot, often spicy soup or stew made with whole blue crabs and vegetables
Kkwaba-roo: Korean name for a Chinese-style sweet-and-sour fried pork dish.
Kkwabaegi: A twisted, deep-fried doughnut often coated in sugar — a classic Korean street snack
Kkwabaegi (꽈배기): Twisted doughnut-like pastry, often sugar-coated; can be soft or crisp depending on the style.
kodari: semi-dried pollack often braised in a savory-sweet sauce; commonly sold as an extra dish or packaged to take home
Kondae: Short for the Konkuk University area — a lively student neighborhood in Seoul known for affordable food and nightlife.
Kong-guksu: Chilled noodle dish in a creamy, cold soybean broth — a popular summer specialty
Kongbiji: Mashed soybean pulp left from tofu-making, used to make a thick, hearty stew (kongbiji jjigae).
Kongbiji (콩비지): Coarse soybean pulp left after making tofu; used in pancakes (pajeon) or stews for a hearty, nutty texture.
Konggogi: A meat‑like mix made from vegetables and soy ingredients (here made with potato, onion, walnut, peanut, garlic and ginger)
Kongguk: A thick soybean (soy milk) broth used in cold or mild dishes; here it appears with tiny rice-ball dumplings and seasonal shoots.
Kongguksu: Chilled noodle dish served in a creamy soybean broth, popular in summer for its refreshing, nutty flavor
Kongguksu / Naengkongguksu: Cold noodles served in a chilled soy-milk broth; especially refreshing in warm weather.
Kongmul: Soybean milk used as a broth or beverage; sold here by the liter to take home.
Kongnamul gukbap: Bean-sprout soup served with rice — a simple, comforting Jeonju specialty often eaten any time of day
Kongnamul Gukbap: A comforting soup of bean sprouts and broth served with rice — a Jeonju specialty and popular hangover dish
Kongnamul-bap: Rice mixed or cooked with seasoned soybean sprouts, often served with sauce and toppings
Kongnamul-guk: Soybean sprout soup, a light, savory broth commonly served as a banchan or side
Kongnamul-gukbap: A comforting soup of bean sprouts served with rice in the bowl — Jeonju has its own local variations
Kongnamulbap: Rice mixed or served with seasoned soybean sprouts — a light, refreshing counterpoint to richer dishes
Kongtang: A thicker, warming soybean-based soup or broth made from whole soybeans—hearty and protein-rich.
Korokke: Korean/Japanese-style croquette — a filled, breaded item often fried or baked until crisp

L

LA galbi: Thin-cut, often boneless beef short ribs in a sweet-savory marinade — a Korean-American style popular for grilling
Lard (라드유): Rendered pork fat used for frying — gives fried rice a distinctive aroma and separate, glossy grains.
Lee Young-ja (이영자): A veteran Korean comedian and TV personality whose enthusiastic food endorsements frequently boost a restaurant's popularity.

M

Ma (말): Horse meat; eaten in parts of Korea (notably Jeju) and prepared here as a tender grilled steak
Maegi: Catfish — commonly used in Korean freshwater maeuntang.
Maegitang: A spicy Korean soup/stew made with freshwater catfish (maegi), often cooked with vegetables and a chili-based broth.
Maegitang (메기탕): A spicy or savory catfish stew served in a shared pot—hearty and often served with rice and banchan.
Maekom-pa (매콤파): Spicy scallion topping/sauce used to add heat and aroma to cutlets.
Maesaengi: A delicate winter seaweed (thin green algae) prized in southern Korea for its silky texture and used in soups and stews.
Maesil-cheong: Plum syrup or preserved plum extract used as a sweet-tart seasoning
Maetdol: A traditional millstone; here it indicates tofu made from stone-ground soy for a creamier texture
maeuntang: Spicy Korean fish stew made with assorted seafood and vegetables — warming and best shared
Maeuntang: A spicy Korean fish stew simmered with vegetables and gochujang/gochugaru-based broth
Maeuntang (매운탕): A spicy fish stew made with chili, vegetables, and broth — bold and warming.
Magpie (맥파이): A Korean craft brewery known for approachable ales and seasonal releases popular around Korea.
Makchang: The abomasum (last stomach) of cattle, prized for its distinct texture
Makchang (막창): Grilled or used-in-soondae large intestine; adds a nutty, slightly chewy texture popular in Daegu and other regions.
Makchang / Naejang: Makchang refers to large intestine; naejang refers to offal/intestines — common in regional Korean cooking
makgeolli: Unfiltered rice wine with a milky texture and mild sweetness; Jipyeong is a regional brand
Makgeolli: A lightly fizzy, milky rice wine often enjoyed with hearty Korean dishes
Makgeolli (막걸리): Traditional milky, slightly fizzy rice wine commonly served in bowls; pairs well with savory, fried, or hearty dishes
makguksu: A Gangwon-style buckwheat noodle dish, often served chilled with a tangy or clear broth or mixed with spicy sauce.
Makguksu: Cold buckwheat noodles, often served in a chilled broth or mixed with spicy sauce — a regional specialty.
Makguksu (막국수): Cold buckwheat noodles, a local Chuncheon specialty often served after spicy dishes to refresh the palate.
Makhoe (무침회 / 막회): Also called muchimhoe — mixed, seasoned raw fish often tossed with spicy-sour sauce and vegetables.
Makhoe (무침회): Seasoned mixed raw-fish salad — raw fish tossed with vegetables and a spicy, tangy dressing.
Mala: A Sichuan flavor combining numbing (from Sichuan peppercorn) and spicy heat — common in many Chinese-Chinese and Chinese-Korean dishes
Mala-tang: A spicy, numbing Sichuan-style soup ('ma' = numbing, 'la' = spicy) often loaded with meats and vegetables.
Malatang: A spicy, numbing Chinese-style hot soup (mala) flavored with chili and Sichuan peppercorns
Malcha (말차): Matcha (finely ground green tea). 'Jeju Malcha' indicates matcha made from or inspired by Jeju-grown tea
Malcha Oreu: Matcha au lait — a green tea latte-style drink; at this place it's available bottled to take away.
Mammoth (맘모스) bread: A large, dense loaf or bun loaded with generous amounts of fillings — named for its hefty, weighty presence
Mandu: Korean dumplings (steamed, boiled, or fried) usually filled with meat and vegetables.
Mandu (만두): Korean dumplings, steamed or fried, typically filled with meat and vegetables
Mandu jeongol: A communal hotpot (jeongol) centered on dumplings, vegetables and broth — meant for sharing.
Mandu Jeongol: A hotpot centered on dumplings (mandu) with vegetables and broth — comfort food made for sharing
Mandu-guk: Dumpling soup, typically served with delicate wrappers and vegetables in a clear broth.
Manduguk: Dumpling soup — boiled dumplings in a light broth, often finished with egg and sliced rice cakes.
Maneul: Garlic — here it indicates the dumplings are garlic-forward, either in the wrapper, filling, or seasoning
Manggae-tteok: A regional variety of tteok (Korean rice cake) associated with Uiryeong—made from glutinous rice with local flavorings and commonly sold in small packs for snacking or gifts.
Manguri-bul hunsung-gui: A kiln-shaped, slow-smoking technique where meat is covered with heavy stone mesh to trap heat and smoke, producing a gentle, smoky roast.
Manju: A filled bun (often red-bean); can be steamed or baked — here many are made with rice or barley flour.
Mapo-dubu: Korean adaptation of mapo tofu: soft tofu in a spicy, savory sauce (originally Sichuan-style).
Marado (마라도): A small island off the southwest coast of Jeju; Moseulpo is the nearby port on Jeju Island.
Maratang: A numbing, spicy Sichuan-style soup (mala); when served as 'gukbap' it comes with rice to make it a full meal.
Marigo-gogi: Rolled meat — thin slices of beef wrapped around herbs and vegetables
Master of Living (생활의 달인): A Korean TV program that features longtime artisans and professionals famous for exceptional skills.
Matbogi: A small tasting or sample portion, useful for trying a dish without ordering a full serving.
Matgim charim: Literally 'entrusted meal' — a leave-it-to-the-chef multi-course set (similar to omakase), often centered on seasonal local ingredients.
Matgim‑charim (맡김차림): A Korean phrasing for a chef’s tasting course — here, a Hanwoo‑focused omakase of multiple small plates and grilled cuts.
Matjogae: A small, flavorful clam commonly used in Korean summer stews (seasonal ingredient).
Mayak gimbap: Literally 'drug gimbap' — a playful Korean nickname meaning the roll is so tasty it feels addictive.
Mayak Gimbap: Tiny, tightly rolled gimbap often called 'addictive' for its sweet‑savory dipping sauce; served as a snack or side.
Mayak-bbang: Literally 'drug bread' — a nickname for an irresistibly tasty whole-corn bun flavored with corn and a special sauce; not actually narcotic, just very addictive.
Megi: Catfish — a common, meaty addition to maeuntang that adds depth to the broth.
Megi (메기): Korean freshwater catfish commonly used in hearty, spicy stews.
Meljeot: A briny fermented anchovy/seafood dipping sauce used to season grilled pork
Membership / 가입비 (hoewon / gaipbi): Some restaurants charge a one-time joining fee to register as a member and offer lower 'member prices' or permanent discounts in return
Memil: Buckwheat — used for soba-like noodles and pancakes; has a nutty, slightly earthy flavor
Memil (buckwheat) coffee: A toasted buckwheat beverage served warm or cold; a regional after-meal treat
Memil (메밀): Buckwheat used for noodles; gives a nutty, slightly coarse texture—here they use the outer buckwheat and stone-mill it.
Memil / Makguksu: Buckwheat noodles (memil); makguksu is the Gangwon-style cold buckwheat noodle dish often served in a light broth or mixed.
Memil guksu (모밀국수): Buckwheat noodles (soba-style), often served cold with a dipping sauce
Memil jeonbyeong: A thin buckwheat crepe wrapped around savory fillings (vegetables or meat); like a local buckwheat pancake roll.
Memil Jeonbyeong: Thin buckwheat crepe rolled with vegetables or fillings — a regional buckwheat specialty
Memil Makguksu: Buckwheat (memil) cold noodles — a Korean noodle dish often served chilled in a light broth or mixed with spicy sauce; valued for its chewy texture and clean taste.
Memil mandu: Buckwheat dumplings made with memil (buckwheat) dough, offering a slightly nutty flavor
Memil-guksu: Cold buckwheat noodles, often served plain or mixed with spicy sauce; lighter and chewier than wheat noodles
Memil-guksu / Makguksu: Buckwheat noodles (memil = buckwheat). A Gangwon specialty often served cold or in a light, chilled broth with spicy sauce.
Memil-sari: An extra portion of buckwheat noodles served to add into your bowl
Memiljeon: Thin pancake made from buckwheat flour, mildly seasoned and pan-fried
Memiljeon / Memil jeonbyeong: Savory buckwheat pancakes or thin crepes—crispy or soft depending on preparation, often eaten with dipping sauce
Memilmuk: A firm jelly made from buckwheat starch, enjoyed plain or seasoned—light and subtly nutty in flavor
Memilmyeon: Buckwheat noodles — lighter and nuttier than wheat noodles, common in Korean cold noodle dishes
Menbosha: A fried toast often topped with minced seafood (a Japanese/Chinese-influenced bar snack); Yuhui serves a Nagasaki-style version
Menbosha (멘보샤): Deep-fried prawn toast — minced prawn spread on bread and fried until crisp, a popular Chinese-Korean appetizer
Meonggae (멍개): Sea squirt (ascidian) with a briny, oceanic bite; an ingredient locals on Jeju enjoy raw or with vinegar
Meongge: Sea squirt (ascidian) — a briny, slightly chewy shellfish often eaten raw or as a small side plate
Meongge (멍게): Sea squirt (also called sea pineapple) — intensely briny and slightly sweet, typically eaten raw as sashimi or a side.
Meoritgogi: Literally 'head meat' — boiled pork head sliced thin and served as a savory, slightly chewy side or banchan.
Meoritgogi (머릿고기): Sliced boiled pork head meat with a firm texture, often enjoyed as a shared side or added to soups.
Meoru-ju: A traditional fruit liquor made from wild mountain grapes (meoru), slightly sweet and served in small glasses.
Mepssal: Non-glutinous rice used in some traditional tteok, producing a firmer, less sticky texture than glutinous (chapssal) rice
Mepssal (멥쌀): Non-glutinous short-grain rice used for firmer-textured tteok (opposite of sweet/glutinous rice)
Mi-kku-ra-ji (pond loach / mudfish): A small freshwater fish commonly used in chueotang; when fried, its bones become crunchy and edible
Mideodeok: Sea squirt (Halocynthia roretzi), a briny, slightly chewy seafood often eaten steamed or raw in Korea
Mideodeok (sea squirt): A briny marine ingredient with a distinct seafood flavor, often added to coastal dishes
Mideodeok (미더덕): A briny, chewy marine invertebrate often called a sea squirt; served steamed (jjim) or as a local seafood side.
Mikkuraji: Loach (a small freshwater fish) commonly used in traditional Korean soups and side dishes.
Mikkuraji (미꾸라지): Loach — a small freshwater fish often deep-fried as a crunchy side or snack in Korea.
Mil-naengmyeon: Cold noodles made from wheat (mil = wheat); chewier and lighter than traditional buckwheat naengmyeon
Mil-tteok: Chewy wheat rice cakes often added to stews and dakgalbi
Milbok-tang (밀복탕): Pufferfish stew — a comforting, savory soup made with pufferfish and vegetables.
Milkit: Pre-portioned meal kits (밀키트) that let you recreate the restaurant's dishes at home
Milmyeon: Busan-style cold wheat noodles, chewier than naengmyeon and served in chilled broth or a spicy sauce
Miltteok (밀떡): Wheat-based tteok (rice cake) with a chewier, denser texture than traditional glutinous rice cakes.
Min-eo: A coastal croaker fish prized in Korea for its firm texture and delicate flavor; often served as a multi-course meal
Minari: Water dropwort (Korean watercress) with a bright, herbaceous note often added to soups and salads.
Minari (미나리): Water dropwort, a crisp herb commonly added to soups for a fresh, slightly peppery note
Minke whale: A species of whale (밍크고래) commonly used in Korean whale-meat dishes; noted locally for a milder aroma compared with some other whale types.
Minmul Jangeo: Freshwater eel commonly grilled in Korea; firm, rich meat often enjoyed salt-grilled or with sauces.
Minmul-jangeo: Freshwater eel — eel raised in rivers/ponds, commonly grilled and served as a main dish in Korea
Minmulgogi Twigim: Deep-fried freshwater fish (river fish), served whole or in pieces; sizes are noted as large (대) and small (소).
Minsok-tang: The house specialty at Minsok Dolsot Seolleongtang—an idiosyncratic, spicy-meaty soup that blends elements of yukgaejang, doganitang, and seolleongtang.
Misutgaru: Roasted multi-grain powder mixed with water or milk; a traditional, nutty-flavored health drink.
Miyeok-guk: Seaweed soup, often served for celebrations or as a nourishing, savory broth (here with abalone and sea urchin).
Miyeokguk: Clear seaweed soup, often served as a light complement to seafood dishes.
Mochi: A chewy rice-cake texture often incorporated into pastries for a soft, elastic bite.
Mochiri-dofu: A slightly chewy, soft tofu-style appetizer (served as a delicate, drink-friendly starter)
Modeum: Assorted platter (모듬) that lets you sample several meat cuts in one order
Modeum Set (모듬세트): An assorted meat set combining several cuts—designed for sharing among multiple diners
Modeum Sundae: An assorted platter of sundae and related cuts/innards, intended for sharing.
Modeum-gui: An assorted grilled platter meant for sharing (sizes often listed as dae/joong/so — large/medium/small)
Modeum-katsu: Assorted katsu platter offering multiple cutlet types to sample.
modeumhoe: Assorted sashimi platter, sized for one to several people (small/medium/large).
Modeumhoe: An assorted platter of sliced raw fish served for communal sharing, typically accompanied by banchan (side dishes) and dipping sauces.
Modubu: Soft whole-bean tofu — silkier and creamier than firm tofu, often served simply to highlight the bean flavor.
Modum hoe: Assorted sashimi — a selection of raw fish slices commonly served on a single plate.
Modum-gui: An assortment of grilled meats served together for sharing
Moim charim: A set designed for groups (moim), meant for sharing a tea course with friends or family.
Mojaban (모자반): A common brown seaweed in Jeju used in soups like momguk.
Moju: A warm, spiced traditional rice punch — seasonal and slightly sweet, sometimes served at places that focus on traditional fare.
Mokhwa-som chapssal tangsuyuk: A style of tangsuyuk (sweet-and-sour pork) using a glutinous-rice (chapssal) batter that puffs up into a soft, cotton-like texture (mokhwa-som).
Moksal: Pork neck — tender and fatty cut commonly grilled (moksal-gui means grilled moksal)
Molmang-guk (몸국): A Jeju specialty soup of long-simmered pork with seaweed; the pork becomes very tender and the broth tastes refreshing
Momguk: A Jeju island specialty soup style; regional variations use local broths and ingredients, so flavors differ from mainland soups.
Momguk (몰망국 / 몸국): A Jeju specialty soup made with pork-based broth and seaweed; traditionally finished with a splash of vinegar for brightness.
Momguk (몸국): A Jeju specialty soup, typically made with sea cucumber or local sea ingredients and a light, briny broth (served at some local restaurants).
momil: Cold buckwheat noodles served in Korea (similar to memil/메밀); here used for simple, refreshing noodle dishes.
Momil: Buckwheat — in cooking, refers to buckwheat noodles commonly served cold or hot.
Momil (모밀): Buckwheat noodles served cold in a light, chilled broth — a popular summer dish in Korea
Monaka: A Japanese-style wafer shell filled with ice cream; popular in Korean bakeries as a simple chilled treat
Moraejip: Chicken gizzards — chewy, seasoned pieces commonly served as a shared side or snack.
Moraejip (모래집): Chicken gizzard — a firm, chewy organ meat often stir-fried or seasoned.
Mori-guksu: A style of noodle dish where 'mori' (heap) indicates a generous, shareable portion—often served family-style and ordered by the number of people.
Mu (pickled radish): Sweet-and-sour cubed pickled radish commonly served with fried chicken to refresh the palate.
Mu-kimchi: Radish kimchi, often sliced or julienned and served as a tangy, slightly spicy accompaniment.
Mu-saengchae: Shredded radish salad, lightly seasoned and sometimes served chilled to refresh the palate
Mu-u-cha: Radish tea or radish-infused palate cleanser — a lightly seasoned, refreshing drink or broth often served alongside cold noodle dishes.
Mubap (무밥): Rice cooked with finely shredded radish and leftover trimmed meat, mixed with a savory sauce — a traditional, flavorful way to finish a Korean BBQ meal.
Mubbap: Rice cooked with grated or thinly sliced radish — lightly seasoned and refreshingly savory
Muchim: Seasoned salad-style dish, often with a spicy, vinegar-forward dressing (e.g., ganjaemi-muchim).
Muchim / Cho-muchim: Seasoned salad-style preparations; cho-muchim indicates a vinegar-forward, slightly spicy dressing
Muk: A soft, savory jelly (made from beans or starch) commonly seasoned and served as a salad in Korea
Muk (묵): A Korean jelly made from grain or bean starch (here, buckwheat); eaten seasoned, in salads, or in soups.
Muk muchim: Slices of muk dressed with spicy, tangy seasonings (gochujang, vinegar, sesame oil) and vegetables
Muk-eunji: Aged (fermented) kimchi with deeper, tangy flavors used in stews and braises
Muk-eunji (묵은지): Aged kimchi with a deeper, more pungent and tangy flavor than fresh kimchi; often used to enrich stews.
Muk-sabal (묵사발): A chilled soup featuring acorn jelly and vegetables — refreshing accompaniment on warm days
Mukbang: A Korean online broadcast genre where hosts eat large quantities of food while interacting with viewers; Lee Young‑ja is a well-known TV/mukbang personality.
Mukbang (먹방): Live or recorded eating broadcasts popular in Korea; hosts and celebrities often shape food trends.
Mukbap: A simple local dish of sliced acorn jelly (muk) served with broth or rice—light, textural, and often served alongside stronger-flavored dishes.
Mukchae: A salad or cold side made from acorn jelly (muk) mixed with vegetables and a spicy/sour dressing
Mukchae-bap: Rice served with slices of muk (jelly) and seasoned vegetables or broth — a light, traditional way to eat muk.
Mukeunji: Well-aged, sour kimchi used especially in hearty stews like kimchi-jjigae.
Mul Jjajang: A soupy or lighter version of jjajangmyeon (black-bean noodles), served with a broth rather than a thick sauce.
mul jjolmyeon: A variation of jjolmyeon served in a light, savory broth rather than fully mixed with sauce — often enjoyed by slurping.
Mul Makguksu: Makguksu served in a clear, iced broth — refreshing and commonly eaten in warmer months.
Mul Naengmyeon: Cold buckwheat noodles served in a chilled, tangy broth; a refreshing summer dish
Mul-bibim Naengmyeon (물비빔 냉면): A hybrid cold noodle dish combining elements of mul (broth) and bibim (spicy mixed) naengmyeon — refreshing after rich grilled meats.
Mul-dakgalbi: A soupy (mul) version of dakgalbi served in a pot with more broth rather than dry stir-fry
Mul-gomtang: A clear fish-bone soup served hot; here it’s made by boiling gomchi until the broth is rich and seasoned with gochugaru (chili powder).
Mul-makguksu: Makguksu served in a clear, chilled broth — light and meant to be slurped
Mul-mandu: Boiled dumplings, typically served in broth or as a side; milder and softer than pan-fried versions
Mul-milmyeon: Milmyeon served in a chilled, clear broth (mul = water/broth).
Mul-naengmyeon: Naengmyeon served in a refreshing, icy cold broth
mulhoe: Cold raw seafood served in a chilled, usually spicy broth; refreshing in summer
Mulhoe: Chilled raw seafood in a tangy, cold broth (can be vinegary and slightly spicy)
mulhoe (물회): A cold, spicy raw-fish soup popular on the coast — refreshing and zesty, often served with ice and vegetables
Mulhoe (물회): Cold, spicy raw-fish soup — refreshing summer-style dish served chilled
Muljjajang: A soupy version of black bean noodles — lighter broth mixed with chunjang (black bean paste).
Mulmandu: Boiled dumplings, typically served in a simple broth or with dipping sauce
Mulmyeon: Cold noodles served in a chilled broth, refreshing after grilled meats
Mulmyeon / Bibim-myeon: Cold noodle varieties: mulmyeon served in chilled broth, bibim-myeon served mixed with a spicy sauce
Mulnaengmyeon: Cold buckwheat noodles served in an icy, tangy broth — a common palate cleanser after BBQ
Mulnaengmyeon / Bibimnaengmyeon: Cold noodle dishes — mulnaengmyeon in chilled broth, bibimnaengmyeon tossed in a spicy sauce; both are common palate-cleansers after grilled meat.
Muneo: Octopus — commonly used in salads, grilled dishes, and stews in Korea.
Mungge: Sea squirt (also called sea pineapple) — intensely briny and iodine‑forward, often eaten raw or in bibimbap/hotpot
Mungtigi: A local Daegu raw-meat preparation of thinly sliced beef, typically enjoyed with a spicy or tangy dipping sauce
Munhwa iyongryo: A cultural use fee some Korean cafés or small cultural venues charge; it often covers seating or programming and typically includes a beverage.
Munhwa iyongryo (문화이용료): A cultural-use fee or admission charge common at Korean cultural sites; here it covers entry and a complimentary drink.
Myeolchi: Small dried or fresh anchovies, used in Korean cooking for salty, umami flavor
Myeolchi aekjeot: Anchovy fish sauce used as a dipping condiment (salty, umami-rich)
Myeolchi-jeot: Fermented anchovy sauce used as a salty, umami-rich dipping condiment.
myeon: A township-level administrative division in Korea (e.g., Jijeong-myeon).
Myeon-sari: Extra noodles you can add to a stew or sauce at the table to finish the dish
Myeongin (명인) / 'Master of Korea': A government-recognized title awarded to artisans and chefs who demonstrate exceptional skill in preserving traditional crafts or culinary techniques.
Myeongnan-mayo: Mentai/mentaiko-style mayonnaise made with seasoned pollock roe, used as a savory topping or filling
myeongran: Seasoned pollock roe, used as a salty, umami-rich topping
Myeongran: Salted pollock roe; slightly spicy and briny, used to finish pastas and risottos for umami richness.
Myeongran Jeotgal: Salted, fermented pollock roe — a salty, umami-rich condiment often eaten with rice or grilled items
Myeongranjeot: Salted, seasoned pollock roe (often called myeongran); used as a savory topping or filling with a briny, slightly spicy flavor.
Myeongtae: Pollock — common in East Coast cuisine (like Sokcho); served fresh, dried, or as seasoned sashimi (hoe).
Myeongtae hoe: Seasoned pollock sashimi — thinly sliced pollock mixed with spices; commonly used as a topping in Hamheung-style dishes.
Myeongtae Hoe: Raw or lightly cured pollock slices served with spicy dipping sauces; different texture and taste from typical sashimi
Myeongtae-hoe: Thinly sliced raw pollock, commonly used as a topping for Hamheung-style naengmyeon.
Myeongtaehoe: Seasoned raw or lightly cured pollock used as a topping or side; here it’s sweet-spicy and served atop makguksu
Myeongtaehoe (명태회): Thinly sliced raw pollock, served like sashimi or mixed with spicy sauces—common on Korea’s east coast.
Myeonsu: Hot water used to cook noodles; some restaurants serve it warm before a meal to soothe the stomach.

N

Nabe: Japanese hotpot — a shared, simmering pot often served at the table
Nabi pie (나비파이): ‘Butterfly’ shaped puff pastry — light, flaky, and typically buttery or sweet.
naejang: Pork or beef intestines; in naejang-gukbap they’re simmered until tender in a savory broth
Naejang: Korean term for internal organs or offal (intestines), commonly added to soups like sundae-gukbap
Naejang (intestine) dishes: Prepared from pork intestines—served stir-fried, grilled, or as a spicy hotpot; robust, chewy textures and bold flavors.
Naejang Gukbap: Gukbap made with pork intestines — rich in flavor and popular among locals.
Naejang Muchim: Seasoned mixed offal (internal organs), typically spiced and served as a savory side or shared dish.
Naejang-tang: An offal/intestine soup — comforting and strongly flavored, often enjoyed by locals who appreciate gutsy dishes.
Naejangtang: A spicy offal stew made with simmered intestines; rich and deeply flavored, a beloved but acquired comfort food.
Naembi Ramen: Ramen served and cooked in a small metal pot—common as a satisfying finish to Korean BBQ
Naeng Soba / 냉모밀: Chilled buckwheat noodles served in a cold, clear broth; a refreshing summer noodle dish.
Naeng-soba: Cold buckwheat (soba) noodles served in a chilled, lightly seasoned broth—refreshing in summer.
Naengchae: Chilled salads or cold appetizers (often a mix of vegetables and proteins) served to refresh the palate before hot dishes.
Naengchae (냉채): A chilled, tangy salad often made with sliced pork and vegetables — provides a refreshing contrast to rich dishes.
Naengi: A spring wild green (often translated as shepherd's purse) used in Korean soups for a fresh, slightly peppery flavor
Naengkalguksu: Cold version of kalguksu served in a chilled, refreshing broth
Naengkongguksu: Cold noodle soup made with soybean (soy milk) broth — a refreshing summer dish
naengmyeon: Cold buckwheat (or mixed-grain) noodles served either in a chilled broth (mul) or tossed with a spicy sauce (bibim).
Naengmyeon: Cold buckwheat noodles served in a chilled broth or mixed sauce—refreshing after grilled or spicy dishes.
Naengmyeon (mul/bibim): Cold buckwheat or wheat noodles served either in a chilled broth (mul) or mixed with a spicy sauce (bibim); seasonal summer favorite.
Naengmyeon (Pyeongyang-style): Cold buckwheat noodles served in a clear, chilled beef broth; Pyeongyang-style is known for a light, clean and subtly savory flavor.
Naengmyeon (냉면): Cold buckwheat or sweet potato starch noodles in an icy broth — a common palate-cleanser after grilled meat
Naengmyeon / Mulnaengmyeon: Cold buckwheat noodles served in a chilled broth (mul) or mixed with spicy sauce (bibim) — a favorite in hot weather.
naengmyeon sari: An extra serving of naengmyeon noodles meant to be added to a shared bowl — often offered full or half portions.
Naengmyeon sari (냉면사리): Extra noodles added to an existing naengmyeon bowl
Naengmyeon-sari: An extra serving of noodles to add to your bowl
Nakgop: A combination dish of nakji (octopus) and gopchang — bold, chewy textures and strong umami
Nakji: Baby octopus, commonly used in spicy seafood dishes
Nakji Jjamppong: Spicy seafood noodle soup featuring small octopus (nakji); here served in two styles — a milky white broth or a spicy red broth.
Nakji tangtangi: A seasoned, chopped octopus dish (often slightly chewy and tangy), popular as a banchan or small plate
Nakji Tangtangi: Thinly sliced, seasoned octopus dish often served cold or lightly tossed — texturally chewy and flavorful.
Nakji yukhoe: A raw-style dish of small octopus, sliced or chopped and lightly seasoned — similar in concept to beef yukhoe but with seafood.
Nakji-bokkeum: Spicy stir-fried small octopus, often cooked with vegetables and a gochujang-based sauce
Nakji-bokkeum (낙지볶음): Spicy stir-fried octopus cooked in a gochujang-based sauce, commonly paired with rice or noodles.
Nakji-tangtangi: Chopped, seasoned octopus (traditionally pounded to tenderize) served raw or lightly dressed for sharing; commonly ordered by number of people
Nakyeopsal: A thin, marbled beef cut that grills quickly and stays tender — prized for its texture rather than heavy fat.
Namdo: Literally 'southern province'—refers to the southern coastal culinary style known for fresh seafood and bold flavors.
Namhae myeolchi: Anchovies from the Namhae region, prized for making a clear, savory broth with minimal fishy odor.
Namja-bap / Yeoja-bap: A local way of preparing rice differently for 'men' and 'women'—not literal rules but distinct recipes/portions that reflect regional serving traditions
namul: Seasoned and often sautéed or blanched vegetables served as side dishes in Korean meals
Namul: Seasoned vegetable dishes made from various greens or roots, typically blanched and dressed with sesame oil, garlic, and soy.
Nanjawanseu: Meatballs in a savory gravy with egg — a classic Chinese–Korean banquet-style dish.
Nanta: A popular Korean percussion show that uses kitchen tools as instruments; referenced to describe the rhythmic, theatrical style of the fried-rice preparation.
Napjak mandu: Flat, pan-fried Korean dumplings with a thin wrapper — a local street-style favorite
Napjak Mandu: A regional style of dumpling that is flattened and pan-grilled, often served topped with chopped green onion
Natural wine: Wine made with minimal intervention in the vineyard and cellar — often unfiltered and produced with little or no added sulfites.
Neapolitan-style pizza: Traditional Italian pizza with a soft, slightly chewy crust, cooked quickly at very high heat in a wood-fired oven.
neta: The topping or slice of fish placed on sushi rice
neungi: A fragrant wild mushroom (능이), often added to chicken soups for an earthy aroma and depth of flavor.
Neungi: A wild mountain mushroom prized in Korea for its earthy, savory aroma and texture
Neungi (능이버섯): A wild mountain mushroom valued in Korea for its firm texture and earthy, nutty flavor.
New Korean: A contemporary approach to Korean cuisine that reinterprets traditional flavors and ingredients using modern techniques and presentation.
Nihonshu: Japanese rice wine commonly called sake
No-kids zone: A policy some cafés use to limit young children in order to keep the space calm and quiet; common in certain Korean coffee shops.
Nokdu bindaetteok: A savory pancake made from ground mung beans, often studded with vegetables and pork — eaten as a snack or side.
Nokdu Bindaetteok: A savory mung bean pancake, typically crispy outside and served as a shared dish or side.
nokdu buchim: A pan-fried pancake made from ground mung beans—crispy outside and soft inside; a classic pairing with cold noodles.
Nokdu dakjuk: Mung-bean chicken porridge, a comforting rice/bean porridge made with the chicken stock
Nokdu Jeon: A savory pancake made from ground mung beans, crisp on the outside
Nokdu Jijim: A crispy mung-bean pancake (similar to bindaetteok), often savory and filled with vegetables or meat
Nokdu jijim (bindaetteok): A crispy pancake made from ground mung beans; here noted for chunky pieces of pork
Nokdu-buchim: Mung-bean pancake (similar to bindaetteok), crispy on the outside and soft inside
Nokdujeon: A savory pancake made from ground mung beans, often crispy on the outside and soft inside
Nokdujeon (녹두전): A thick, pan-fried mung-bean pancake with a crisp exterior and soft interior, commonly ordered as a hearty side.
Nopo: Long-established, often family-run restaurant known for traditional recipes and straightforward, no-frills service.
Norugungdengi beoseot: Lion's mane mushroom (Hericium erinaceus), prized for its fluffy texture and mildly sweet, seafood-like flavor
Nun-kkot: Literally 'snow flower' — a descriptor for a fine, snow-like topping (here, grated or melted cheese) used for texture and visual flair.
Nurungji: Crispy, toasted layer of rice left at the bottom of the pot — served as a snack or poured over with water/tea for a warm finish.
Nurungji (누룽지): The crunchy, slightly toasted layer of rice that forms at the bottom of a hot pot; prized for its texture and flavor
Nurungjitang: A comforting soup made with scorched rice and broth, often served at the end of a meal

O

O-il jang (five-day market): A traditional periodic market that opens every five days in many Korean towns
Obegi: A local name for a specific whale cut; texture and flavor differ from other parts
Obunjagi: A local Jeju term for small regional shellfish used in mixed seafood stews — here it appears as a hearty, briny ingredient in the hot pot.
Ochazuke (오챠즈케): A simple dish of pouring green tea or broth over rice; often used to finish a meal
Oddeuregi: A Daegu-style selection of raw beef cuts, often chewier pieces sliced for dipping in a seasoned sauce
odeng: Korean fish cake, commonly served skewered in broth or as a side at casual eateries.
Odeng: Fishcake (borrowed from Japanese 'oden'), commonly served in skewers, soups, or in a hot pot
Odeng (오뎅): Korean fish cake, often served in broth or skewered; a common street-food and hot-pot ingredient.
Odeng / Eomuk: Skewered fish cakes simmered in a warm broth — a common pairing with tteokbokki and ramyeon
Odengtang: Fish cake (odeng/eomuk) soup served in a warm broth — a comforting, shareable dish often enjoyed with drinks
Odolppyeo: Chewy chicken cartilage often enjoyed for its texture
Odolppyeo (오돌뼈): Chewy chicken cartilage prized for its springy texture, used in stir-fries for contrast.
Ogok: Literally 'five grains' — a mix of grains (rice, barley, millet, etc.) often used in drinks or porridges for a nutty, comforting taste
Ogolgye: Black-bone chicken, prized for its deeper flavor and often used in nourishing soups
Ogyeop: Five-layer pork belly (meat and fat layers) — a fatty, flavorful cut often enjoyed grilled or sliced for sharing.
Ogyeopsal: Pork belly (five-layered pork); a popular Korean cut often grilled at the table
Ohyang Jangyuk: Five-spice braised pork often served chilled as a cold salad (naengchae).
Ohyangjangyuk: Five-spice braised pork, seasoned with Chinese five-spice flavors
Oi Sobagi: Stuffed cucumber kimchi — crunchy, lightly fermented and often served as a refreshing side or topping
Oi-muchim: A crunchy, lightly seasoned cucumber salad served as a side dish
Oiji: Pickled cucumber (oiji muchim is a seasoned, slightly tangy side)
Oiljang (오일장): A traditional periodic market that opens on fixed days (often every five days); vendors and food stalls may only operate on those market days.
Ojingeo Bulgogi: Stir-fried squid in a spicy-sweet marinade, similar in style to beef bulgogi but with seafood.
Ojingeo eomuk muchim: Seasoned squid and fish cake salad, typically spicy-sweet and served alongside Chungmu-gimbap.
Ojingeo jjigae: Squid stew — a spicy, savory Korean stew where squid is cooked in a seasoned broth, often with vegetables like radish and green onion
Ojingeo sundae: Squid stuffed with seasoned vegetables and glass noodles — different from blood-based Korean 'sundae'.
Ojingeo Sundae: Stuffed squid — squid filled with seasoned rice or vegetables, a regional seafood side/dish.
Ojingeo-sundae: A type of sundae (Korean sausage) where squid is used as the casing and filled with glass noodles, vegetables, and seasonings — chewy and savory.
Okdom: Tilefish prized on Jeju for its firm, slightly sweet flesh; menus may specify domestic (Korean) or imported origin.
Okdom (옥돔): Tilefish, a prized Jeju fish often served grilled or as part of a set meal
okonomiyaki: A Japanese savory pancake (Osaka or Hiroshima styles) cooked on an iron griddle, commonly topped with sauces and mayo.
Oktoginmi: A premium rice variety from Gimje prized in Jeonju for its texture and flavor
Olgaeng: Freshwater snails used in regional soups, especially common in Danyang’s haejangguk
Olgaeng Haejangguk: A hearty hangover-style soup made with river snails — a regional specialty around Danyang
Olgaengi: Freshwater snails common in Chungbuk cuisine, served in salads, soups, or hot pots.
Olgengi: River snails commonly used in local soups and side dishes in inland regions like Danyang
Olle: A Jeju word meaning 'path' or 'route,' often used in local place names to evoke island tradition.
Olle Market: A local market in Jeju where vendors sell snacks, produce, and street food — a good place to sample regional treats
Olle-gil: A network of walking trails around Jeju Island; 'Course 7' refers to one specific stretch near Gangjeong-dong
Omaka se / Omakase: A chef‑led tasting format where the kitchen selects the dishes and pacing, allowing you to experience a curated progression.
omakase: A chef-selected tasting meal where the chef chooses the dishes — common at sushi counters and centered on seasonality and the day's best ingredients.
Omakase: A chef-selected multi-course meal (often sushi-focused) where the chef chooses seasonal items and the sequence of dishes.
Omija: A 'five-flavor' berry used in Korean drinks; tart, slightly sweet and aromatic, often blended with yuzu (yuja).
Onban: Warm rice-and-broth bowl topped with thinly sliced meat; a traditional, restorative dish
Onggaji: A local/house-style descriptor here indicating a particular way the restaurant prepares its mulhoe (varies by place).
Onggi: Traditional Korean earthenware jar used for fermenting and cooking; its heated interior is used here to bake dumplings.
Onggi-byeong: A Chinese-style baked dumpling (餠) where batter is cooked against the inner wall of an ongii jar, creating a crisp exterior and juicy filling.
Ongsimi: Small potato/starch dumplings typical of Gangwon cuisine, often served in soups
Ongsimi (옹심이): Small chewier dumplings made from mashed potato, commonly added to noodle soups in some regions
Onmyeon: Warm noodles — a non-spicy, comforting alternative to cold makguksu
Ori Jumulleok: Marinated duck that is stir-fried or grilled — seasoned savory and sometimes slightly spicy
Ori Roseu: Roast duck—thinly sliced roast duck served warm, often with dipping sauces and side dishes.
Oritang: Duck soup — a hearty broth simmered with duck and vegetables, served as a half or whole bird for sharing.
Osam Bulgogi: A spicy stir-fry of ojingeo (squid) and samgyeop (pork belly); 'osam' combines the two main ingredients.
Osam-bulgogi: A spicy, sweet-salty stir-fry combining pork (o) and squid (sam), popular for its contrasting textures
Osori-gamtu: A specific, less-common offal cut prized for its texture and flavor in sundae and boiled-pork dishes; considered a house specialty at dedicated places.
Osori-gamtu (오소리감투): A specialty offal cut commonly served at soondae shops; chewy and flavorful.
Osori-gamtun (오소리감투): A cut from the pig's head (cheek/temple area), prized for tender texture and often served sliced.
Osorigamtu: A pork offal piece often included in traditional soups and stews (commonly served in offal-heavy dishes)
Ot (옻): An extract from the lacquer tree used in traditional Korean cooking for a strong, warming, slightly bitter flavor and believed medicinal benefits; prepared carefully in food contexts.
otdak: Chicken cooked with lacquer-tree herb and medicinal seasonings, a traditional restorative dish (not suitable for people with lacquer allergies).
Otdak: Chicken cooked with components of the lacquer tree (옻); an herbal, somewhat bitter medicinal flavor — not for everyone and can be strong
Otdak / Otdori: Chicken or duck prepared with extracts from the lacquer tree (ot) — a traditional tonic-style soup.
Otgye-tang: A traditional medicinal chicken soup made with extracts from the lacquer tree, known for its warming, restorative qualities
Ottdak: Chicken cooked with lacquer root (ott) in a medicinal-style broth, traditionally considered restorative
Ottdak (옻닭): Chicken cooked with lacquer-tree (ott) ingredients in a warming, medicinal-style broth — a regional tonic often enjoyed for its hearty, herbal flavor.
Ottdak / Ottori: Chicken (ottdak) or duck (ottori) simmered with a lacquer-tree infusion—a regional, medicinal-style preparation.

P

Pa-daegi: A chopped green-onion garnish that brightens soup; served separately to mix in
Pa-gae-jang: A local nickname meaning 'green onion-heavy yukgaejang' — this restaurant’s signature presentation, with lots of blanched scallions on top.
Pa-jeolim: A tangy-sweet scallion salad/pickle often served or briefly cooked with grilled meat to cut richness
Pa-muchim: A spicy-sour scallion salad commonly served with grilled pork to balance the richness.
Pa‑gaejang: A variation of yukgaejang that emphasizes scallions (pa); can be lighter in texture and is sometimes offered in mild versions.
Pajeon: Savory pancake made with scallions (pa); crispy on the edges and often shared alongside soups
Pajeon (파전): Savory pancake made with scallions; here prepared in a fritter-like style with seafood
Pajeori: A fresh green-onion salad commonly served with jeon to cut the richness
Palbochae: Literally 'eight treasures' — a mixed stir-fry of seafood and vegetables in rich sauce
Pat (팥): Korean term for red bean (adzuki); commonly sweetened and used as a filling in traditional Korean pastries.
patbingsu: Shaved ice dessert topped with sweet red beans and various toppings — a popular Korean summer treat
Patbingsu: Korean shaved-ice dessert topped with sweetened red beans and various toppings — especially popular in summer.
Patbingsu (팥빙수): Shaved ice dessert topped with sweet red beans and various toppings — a classic Korean summer treat
Patjuk: Sweet or savory red-bean porridge traditionally eaten on the winter solstice (dongji).
Pi-sundae: Korean blood sausage (sundae) made with pig’s blood and other fillings; a staple of hearty, savory street and tavern food.
Pitang: House-style communal stew/hot-pot specialty (local name used by the restaurant)
po: A preserved or pressed preparation (thin slices that are salted/dried or cured), offered as an alternative texture to fresh sashimi.
Po: A preparation of fish that is salted or lightly preserved.
Pojang: Takeout or packaged-to-go service; many Korean restaurants offer 'pojang' for customers who prefer to eat elsewhere.
pojangmacha: A street-food cart or small tented stall serving casual Korean snacks and meals; important to modern Korean food culture.
Pojangmacha: A casual street-food tent or small roadside eatery where people share inexpensive, often seafood-focused plates and drinks.
Pojjim: A steamed or braised whole fish preparation (jjim) cooked gently in a savory sauce, yielding tender flesh and concentrated flavor.
Ppaga (bbagasari): A small freshwater fish (빠가사리) often used in regional stews; slightly firmer texture and distinct flavor.
Ppaga-sari (ppagasa-ri / dongjage): A small local freshwater fish commonly used in regional stews — bony but flavorful when cooked in maeuntang
Ppagasari: A small freshwater fish (stone loach); a regional favorite for spicy stews.
Ppagasari (빠가사리): A small river catfish / local freshwater fish often served in stews
Ppane: Korean adaptation of Italian 'pane' — often used to describe dishes served in or with a hollowed bread bowl
Ppane (빠네): A dish served in a hollowed bread bowl—often creamy or saucy fillings; in Korea 'ppane' versions can be salads, pastas, or stews served in bread.
Ppyeo: With bone — traditional texture and juiciness
Ppyeo Haejangguk: A rich soup made with pork bones (often spine) traditionally eaten as a hangover cure; flavorful and filling.
Pufferfish license (복 자격증): A required certification in Korea for safely preparing toxic pufferfish (fugu).
Pujimsang (푸짐상): A generous set meal that includes plentiful banchan (side dishes) along with sashimi
Pyeonbaek-jjim: A method of steaming food in a thin hinoki (cypress) wooden box that gives a subtle aromatic finish
Pyeonbaekjjim: A steaming method where food is cooked in a wooden (hinoki/cypress) box, imparting a subtle aromatic steam flavor.
Pyeong: A traditional Korean unit of area; 1 pyeong ≈ 3.3 m² (2,000 pyeong ≈ 6,600 m²)
Pyeongyang naengmyeon: A North Korean–style cold buckwheat noodle served in a clear, chilled beef broth; milder and less spicy than mixed (bibim) naengmyeon.
Pyeongyang Naengmyeon: Pyeongyang-style cold buckwheat noodles served in a clear, chilled beef broth — lighter and less sweet than other naengmyeon varieties
Pyeongyang vs Hamheung naengmyeon: Pyeongyang-style is milder with a clear chilled broth; Hamheung-style uses chewier potato-starch noodles and often a spicier dressing
Pyeongyang-naengmyeon: Cold noodles made from buckwheat or mixed flour, served in a clear, chilled beef broth; milder and chewier in texture.
Pyeongyang-style: A regional naengmyeon style from Pyongyang—clear, milder beef broth and chewy buckwheat noodles
Pyeonsu: A regional style of flat dumpling (often associated with Gaeseong); can be served cold or simply, as a light side.
Pyeonyuk: Thinly sliced boiled pork served cold as a side or accompaniment to noodles and pancakes.
Pyeonyuk (편육): Thinly sliced boiled pork served cold as a side dish
Pyongyang naengguksu (평양냉국수): Pyongyang-style chilled buckwheat noodles in a clear, cold broth—lighter and more brothy than Hamhung-style.
Pyongyang naengmyeon: Chilled buckwheat noodles served in a light, cold beef broth (Pyongyang style), commonly eaten to refresh the palate after rich meats
Pyongyang Naengmyeon: Cold buckwheat noodles served in a clear, lightly beef-flavored broth (mul) or mixed with a spicy sauce (bibim); prized for a clean, subtle taste.
Pyongyang naengmyeon (평양냉면): Cold buckwheat noodles served in a clear, chilled beef or radish-water broth, prized for its subtle, clean flavors and delicate texture.
Pyongyang-style naengmyeon: A milder, clear-broth style of naengmyeon originating from North Korea’s Pyongyang — emphasizes a clean, beefy broth and subtle flavors.

R

Rabokki: A popular hybrid: tteokbokki simmered with ramyeon noodles for extra heft and spice
Ramyeon: Korean-style instant noodles, commonly added to stews to soak up the broth and stretch the meal.
Ramyeon-sari: An extra serving of instant ramen noodles added to stews to soak up the remaining broth.
Reservation deposit (예약금): A refundable deposit some upscale Korean restaurants request to hold a reservation; typically returned after you dine.
Rosu-katsu: Pork loin cutlet — slightly more marbled and juicy.

S

Saba sando: A mackerel sandwich; 'saba' means mackerel and 'sando' is short for sandwich
Saejogae: A short-necked clam known for its sweet, briny flavor; often sliced thin for shabu-shabu.
Saekkoshi: A style of very thinly sliced sashimi, often served simply or with spicy dipping sauces.
Saeng Jangeo: Fresh eel (saeng = fresh); here sold by weight for grilling or home preparation
Saeng Ogyeopsal: Fresh (unmarinated) pork belly, often grilled until crispy on the edges
Saeng Samgyeop: Fresh, thick-cut pork belly often grilled at the table; richer and juicier than thin slices
Saeng-: Prefix meaning 'fresh'—used to indicate unprocessed or fresh-cut meat.
Saeng-dubu: Fresh, unpressed tofu with a soft, delicate texture—served plain or with simple condiments
Saeng-galbi: Fresh, unseasoned beef short ribs meant to be grilled as-is
Saeng-ori: Literally 'fresh duck' — whole duck prepared on the spot rather than pre-marinated or processed
Saengcheongguk-ssam: Fresh cheonggukjang served as a wrap: spooned onto wild leaves (perilla, butterbur) and eaten like a leaf wrap
Saengdaegutang: A clear soup made with fresh cod (saeng daegu), often including cod liver and roe/milt; prized for its delicate, fish-forward broth
Saenggalbi: Fresh (non-marinated) beef short ribs, usually grilled and prized for natural beef flavor
Saenggan: Raw beef liver, sometimes served as a complimentary side in offal-focused restaurants
Saenggogi: Literally 'fresh meat' — raw/sliced meat sold for immediate consumption; some places restrict it to weekdays
Saenghwal-ui Dal-in (생활의달인): A long‑running Korean TV program ('Master of Living') that highlights craftsmen and cooks recognized for expert technique
Saengkeulim (생크림): Fresh whipped cream used on Korean cakes; lighter and less sweet than many Western frostings.
Saengmyeon: Fresh-made noodles (not dried), chewier and springier in texture — commonly used for udon at small shops.
Saengseon-gui: Grilled fish, usually a whole or filleted fresh catch cooked over coals or an open flame
Saengseon-gui (생선구이): Grilled fish — often simply seasoned and charcoal‑grilled; a staple coastal dish served with rice and side dishes
Saengseonhoe: Fresh raw fish (Korean-style sashimi), typically served with spicy dipping sauces and side dishes.
Saengtae-jjigae: Pollock stew, a milder fish-based jjigae often served with vegetables and tofu.
Saesong beoseot: King oyster mushroom often grilled alongside meat; has a firm texture that soaks up barbecue flavors.
Saeu-twigim (새우튀김): Deep-fried breaded shrimp (similar to ebi fry).
Saeu‑jang: Soy‑marinated shrimp, often served alongside ganjang‑gejang in set menus.
Saeujeot: Salted, fermented tiny shrimp used as a condiment to season soups and stews.
Saeukkang: A popular Korean shrimp-flavored crunchy snack; here served as a casual bar-side nibble
Saewoo jang: Raw shrimp preserved in soy-based marinade, served cold as a banchan or side dish.
Sagol: Ox-bone broth, simmered for hours to extract a deep, savory flavor
Sagol (사골): Beef leg bone used to make a milky, deeply flavored broth common in traditional Korean soups
Sake-don (사케동): Japanese-style salmon sashimi served over rice (donburi).
Salchisal: Chuck flap-tail (a beef cut with good marbling), prized for its flavor when grilled
Samgyeop (samgyeopsal): Pork belly slices commonly grilled at the table; one of Korea's most popular casual grilling choices.
samgyeopsal: Thick slices of pork belly grilled at the table, often eaten wrapped in lettuce with condiments
Samgyeopsal: Thick slices of pork belly grilled at the table and eaten wrapped in lettuce or perilla leaves.
Samgyetang: Ginseng chicken soup — a whole young chicken stuffed with glutinous rice and simmered with ginseng, jujube and medicinal herbs; a traditional restorative dish.
Samhap: A classic combination pairing of hongeo with bossam (boiled pork) and kimchi
Samnamul (삼나물): Mixed wild mountain greens — locally foraged vegetables commonly served as seasoned banchan (side dishes).
Samseon: Literally 'three fresh' — used to denote deluxe dishes with mixed seafood (shrimp, squid, mussels, etc.)
Samseon (삼선): A menu label meaning 'three treasures' — used to indicate dishes with assorted seafood (a deluxe seafood version).
Samseon mandu: Dumplings filled with a mix of seafood (often with pork) — a richer, seafood-forward mandu.
San-nakji: Live small octopus that’s typically cut and served immediately; has a chewy, fresh texture and lively presentation.
San-nakji (산낙지): Live small octopus, often served freshly sliced so the pieces may still move; eaten for its chewy texture and freshness.
San-sam bae-yang-geun: Cultivated wild ginseng root used to flavor and enrich soups; valued for its medicinal properties
Sanchae: Wild mountain vegetables (seasonal greens) commonly used in Korean mountain-region cooking
Sanchae jeongsik: A set meal centered on sanchae (wild or mountain vegetables), typically served with rice, soup, and multiple side dishes.
Sanchae jeongsik (산채정식): A traditional set meal focused on mountain vegetables and assorted banchan — often served as a communal, hearty spread.
Sancho: Korean prickly pepper (not the same as Sichuan pepper); adds a bright, citrusy, slightly numbing aroma to soups.
Sandeodeok: A wild mountain root (deodeok) with an earthy, slightly bitter flavor, often grilled or served as a side.
Sannakji: Live octopus served chopped and still moving — chewy and slippery; eaten with sesame oil and salt or a dipping sauce.
Sansam Baeyanggeun: Cultured (lab-grown) wild ginseng root used as an add-on for stronger ginseng aroma and flavor
Sarada (사라다): A Korean-style potato or vegetable salad often used as a sandwich filling in bakeries (think creamy, savory 'salad' sandwich)
sari: Extra/add-on ingredients you order to add into stews or grills (e.g., rice cakes, noodles, dumplings, cheese)
Sari: An extra portion of noodles or ingredients to add to a dish
Sari (Sari chuga): An add-on of extra noodles you can request if the broth or portion feels light.
Sari (사리): An extra topping or add-on (noodles, rice cakes, meat, etc.) ordered to extend the dish
Sari / 사리: Extra noodles you can add to many Korean noodle soups and cold‑noodle dishes.
Sari-myeon: An extra portion of noodles (often instant-style) you can add into soups or stews to make the meal more filling.
Sashimi: Thinly sliced raw fish served without rice, highlighting texture and freshness.
Sashimi (사시미): Thinly sliced raw fish served without rice; courses often present several varieties with simple condiments.
Schweinshaxe (슈바인학센): A German roasted pork knuckle — a slow-roasted shank with crispy skin, commonly served as a hearty main dish.
Sekkkoshi / Sekkoshi Hoe: Very thin slices of sashimi cut immediately after filleting — prized for peak freshness and usually shared for two or more.
sekkoshi: Thinly sliced sashimi style — a very thin, delicate cut often served fresh.
Sekkoshi: Very thinly sliced raw fish (a preparation style used in mulhoe for a delicate texture)
Sekkoshi (세꼬시): A rustic sashimi style where fish is quickly cut into rough, thin pieces and served piled rather than neatly filleted.
Senbe (센베): A senbei-style cracker (adapted Japanese rice-cracker tradition) flavored in varieties such as sesame, seaweed, peanut, or ginger.
Senbei: A crispy rice cracker (word borrowed from Japanese); in Korea it’s often flavored with seaweed, sesame, peanut, or ginger.
Seobguk: A local shellfish/whelk soup common in Sokcho — mildly briny and seafood-forward, served as a hearty accompaniment
Seodae: a local flatfish (left-eyed flounder) commonly served raw in southern coastal regions
Seodaehoe: Raw seodae (a local flatfish) served as hoe (Korean-style sashimi); usually ordered by serving (1인분).
Seodoehoe: A local Yeosu dish of raw flatfish (회) typically seasoned with a tangy vinegar dressing — here made with house-made makgeolli vinegar.
Seok-galbi: Ribs grilled and presented on a plate or hot stone; here it emphasizes clean serving so clothes don’t soak up smoke
Seokgalbi: Ribs grilled on or over a hot stone — a regional, slightly charred style of barbecue
Seoksoe: An iron grate used for grilling; 'Seoksoe bulgogi' refers to bulgogi cooked directly on this grill for a smoky finish
Seoksoe (석쇠): A metal grill or mesh used over charcoal—gives meat a direct, slightly charred flavor (used in seoksoe bulgogi).
Seoksoe bulgogi: Beef grilled over a metal grate (석쇠), giving a direct-char texture and smoky note different from pan-cooked bulgogi.
Seoksoe Bulgogi: Bulgogi (marinated beef) grilled on a metal grate (석쇠) for a slightly charred, smoky finish
Seoksoe-gui: Grilling on a metal grate over charcoal, giving a pronounced smoky char to the food.
Seoksoegui: Food grilled on a metal grate (often over charcoal) — gives a direct, slightly smoky char.
Seoksoegui (석쇠구이): Grilling on a metal grate over charcoal, which gives meat a smoky, charred edge and direct flame flavor.
Seolhwa: Literally 'snow flower'—a name used here to describe a highly marbled cut whose fat looks like white flecks across the meat
Seoljungmae: A sweet plum liqueur / fruit wine popular in Korea, slightly lower in alcohol and a common pairing for grilled meats.
Seollal: Lunar New Year in Korea, an important family holiday with ancestral rites and family meals
Seolleongtang: A milky beef-bone soup, gently seasoned at the table with salt and green onion.
Seomcho / Hobaknamu: Local leafy greens used in side dishes and bibimbap; flavors range from slightly peppery to mild squash-like.
Seongge: Sea urchin; prized for its creamy roe and used raw or mixed into bibimbap.
seongge (성게): Sea urchin — used fresh in soups or as a delicacy; often available only in small, seasonal quantities
Seongge-al: Sea urchin roe (uni); creamy, briny roe often served over rice or bibimbap
Seongge-al (성게알): Sea urchin roe — creamy, briny morsels used in soups and bibimbap for an umami-rich seafood flavor.
Seonggeal (성게알): Sea urchin roe—briny and creamy, used raw as a rich topping (commonly served over rice or bibimbap).
Seonji: Congealed ox blood used in rich, savory soups
Seonji (선지): Congealed ox blood, a common add-in in some traditional Korean soups.
Seonji Gukbap: A traditional Korean soup of seonji (congealed ox blood) simmered in a savory broth with rice—hearty, rustic comfort food often enjoyed for breakfast or a restorative meal.
Seonji Haejangguk: A hearty soup made with coagulated ox blood (seonji), commonly eaten as a restorative hangover soup
Seonji-guk: A hearty soup made with seonji (congealed ox blood); served warm and often given as a starter in traditional meals.
Seonjiguk: A rich soup made with coagulated ox blood and bones, simmered for deep flavor
Seopguk (섭국): Whelk (sea snail) soup: a clear, savory coastal soup made from local shellfish, typical in Gangwon seafood cuisine.
Seopguk / Seopjuk: Dishes made from 'seop' (whelk/sea snail): seopguk is a clear whelk soup, seopjuk is whelk porridge.
Shabu-shabu: A hotpot method where very thin slices are swished briefly in boiling broth; here applied to pufferfish.
Shandong-style dumplings: A Northern Chinese dumpling style often with thicker skins and hearty, savory fillings
shari: Sushi rice—seasoned rice whose sweetness and acidity affect how the fish tastes
Shochu: A distilled Japanese spirit, typically stronger than sake and enjoyed neat or mixed
Sigeol Tongdak: Literally 'country chicken' — a whole chicken fried and drained so the meat is slightly drier and the skin less greasy than typical battered fried chicken.
Sigol Tongdak: ‘Country-style’ whole fried chicken — a homestyle preparation, often simpler and heartier.
Sikgaek: A popular Korean food manhwa (comic) that has highlighted and boosted interest in many restaurants.
Sikhae: A preserved seafood preparation (often flounder) marinated with vinegar and seasonings; tangy and slightly fermented
Sikhye: A sweet traditional Korean rice drink served as a dessert or palate cleanser
Silbi: A Taebaek-era tradition of eateries charging prices similar to butcher counters — affordable, straightforward beef restaurants
Simmul Sanchaek: Literally 'plant walk' — a guided stroll focused on local plants, their ecology, and uses, usually led by site staff or a guide.
Sinseollo: A traditional royal hotpot cooked and served in a special brazier, combining meat, vegetables and an umami-rich broth.
siraegi: Dried radish greens that are rehydrated and cooked, often added to stews like doenjang
Siraegi: Dried and rehydrated radish greens, used in Korean cooking for a deep, earthy, slightly chewy texture and savory flavor.
Sirakgukbap: Rice served in sirakguk — the local Tongyeong soup made from eel heads and bones simmered with siraegi.
Sirutteok (시루떡): Steamed layered rice cake made in a large siru (steamer), commonly served at ceremonies and markets
so / teuk (소 / 특): Portion sizes on Korean menus: so (small) suits 2 people, teuk (special) is a larger serving for about 4–5 people.
So-bulgogi: Beef bulgogi — thinly sliced, marinated beef with a savory-sweet flavor
So-gukmul: Beef broth or clear beef soup, often served alongside meat dishes
So-meori suyuk: Thinly sliced boiled beef head; tender, savory meat commonly served as a shared side.
Soba: Buckwheat noodles (originally Japanese term); in Korea served cold or hot with various toppings and sauces
Soboro: A crumbly streusel-like topping commonly found on Korean breads
Soboro (소보로): A streusel-like topping used on buns in Korea; soboro buns are sweet and crumbly on top
Soboru: A crumbly streusel topping used on sweet buns, giving a crunchy, cookie-like texture on top.
Soboru (소보루): A crumbly streusel topping commonly found on Korean sweet buns, offering a crunchy-sweet texture contrast.
Sogalbi tteumbukguk: A regional-style beef short rib soup simmered until the meat is very tender; hearty and brothy comfort food
Sogari: A native freshwater perch prized in Korea for firm, tender flesh — often served as maeuntang (spicy stew) or hoe (sashimi)
Sogeum-bbang: Salt bread — a popular Korean bakery item centered on a slightly salty, buttery dough
Sogeum-bbang (salt bread): A popular Korean bakery item: a slightly crusty bread flavored with salt and often filled or topped with butter, cream, or sweet fillings.
sogeum-gui: Salt-grilled method: eel simply seasoned with salt and grilled to highlight its natural flavor
Sogeum-gui: Salt-grilled — a simple grilling method using coarse salt to let the ingredient's natural flavor shine
Sogeum-gui (소금구이): Simple salt-grilled preparation that highlights the ingredient's natural taste.
Sogeum-ppang: Literally 'salt bread' — a mildly salty loaf with a soft interior and slightly crisp crust, popular in Korean bakeries
Sogeumbbang: Literally 'salt bread' — a Korean bakery item where a light, slightly sweet dough is finished with a savory salt crust for contrast.
Sogeumppang: Salt bread — a Korean bakery item with a slightly salty crumb and crisp crust, often enjoyed for breakfast
Sogogi gukbap: Gukbap literally means 'soup with rice' — sogogi indicates beef, so this is a hearty beef-and-rice soup.
Sogukbap: Rice served in a clear, savory beef broth — a simple, comforting one-bowl meal
Sogure: A local, likely beef-based specialty (the prefix 'so' indicates cow); the menu presents the same ingredient prepared as soup, hot-pot, or stir-fry—ask staff for details.
Sojae (소재): 'Sojae' literally means 'ingredients' in Korean, signaling the restaurant's focus on seasonal, local produce
Soju: Korea's clear distilled spirit, a common accompaniment to hearty, shared dishes
Someori: Literally 'cow head' — indicates the use of ox-head meat and gelatinous parts that give the broth a rich body and unique flavor.
Someori (소머리): Beef head meat — rich, collagen-heavy cuts often served boiled and sliced (someori suyuk).
Someori gomtang: Beef-head bone soup made by simmering the head and bones for hours; rich, collagen-heavy, and served as a clear, deeply flavored broth.
Somori: Literally 'cow head' — meat and collagen from the beef head used for rich, gelatinous soups like this restaurant's specialty.
Somyeon: Very thin wheat noodles commonly served with cold noodle dishes or alongside mulhoe.
Son Kalguksu: Handmade, knife-cut wheat noodles served in a hot, savory broth ('son' = hand, 'kalguksu' = knife-cut noodles)
Son Kalguksu (손칼국수): Handmade knife-cut wheat noodles, typically served in a light broth; here the dough is rolled and cut by hand for varied texture
son-dubu: Handmade tofu, typically softer and nuttier than mass-produced tofu
Son-dubu: Handmade soft tofu with a delicate texture, often served fresh in stews and hotpots.
Son-kalguksu (손칼국수): Handmade, knife-cut wheat noodles served in broth — 'son' means handmade, 'kalguksu' means knife-cut noodles
Song-eo: Trout — commonly served fresh in Korea as sashimi or fried.
Song-eo / Sanchoneo: Trout — sanchoneo refers to mountain trout, commonly eaten fresh or fried in inland regions
Songi: Matsutake mushroom, prized for its aroma and used in seasonal Korean dishes
Songpyeon: Half-moon shaped rice cakes, often filled; here flavored with potato and black sesame
Songridan-gil (송리단길): A trendy dining-and-cafe street in Songpa District, Seoul, known for small restaurants and eateries
Sonkalguksu: Hand-cut wheat noodle soup often served as a warm, comforting finish after grilled meats
Soondae: Korean-style blood sausage, often served as a savory side with street food
Soondae (순대): Korean blood sausage, typically filled with noodles and offal; a popular street and comfort food.
Soryongpo: Korean rendering of xiaolongbao — small steamed soup dumplings (soup-filled).
Sot-ttukdeong: A large iron pot lid used as a flat cooking surface for communal stews and grills
sot-ttukkeong: An iron pot lid used as a cooking vessel; heats evenly and imparts a distinct caramelized, smoky note
Sot-ttukkeong: A large cast-iron lid used as a shallow pan; cooking on a sot-ttukkeong gives stews and grills a smoky, slightly charred finish.
Sot-ttukkeong dakbokkeumtang: Spicy braised chicken prepared and served on a large iron lid (sot-ttukkeong), which gives the dish a slightly charred, communal texture.
sotbap: Rice cooked in a small pot; it has a slightly toasted crust and deeper flavor than regular steamed rice
Sotbap: Rice cooked in a small iron or earthen pot that gives the rice a slightly toasted texture and aroma.
Souvlaki: Greek-style skewered grilled meat, often served with pita
Spena (슈페너): A café-style specialty drink appearing here in corn (oksusu) and 'flat' versions — a house variation featuring creamy/foamy texture.
Ssal-danpatppang: Rice bun filled with sweet red-bean paste (ssal = rice, danpat = red bean)
Ssam: A bite-sized wrap made with leafy greens (like lettuce), meat, and condiments—central to Korean barbecue
Ssam (쌈): Leaf or vegetable used to wrap meat or other bites, eaten with sauce for a fresh, balanced mouthful.
Ssambap: Rice and fillings wrapped in leafy greens (like lettuce or perilla), usually eaten with a dollop of ssamjang (savory paste)
Ssamjang: A savory dipping paste (often mixed from doenjang and gochujang) used for wrapping grilled meat and vegetables
Ssamjang Jjigae (쌈장찌개): A hearty stew flavored with ssamjang (a savory, slightly spicy soybean paste) often served to complement wraps or grilled meat.
Ssi-ganjang: A concentrated soy base made by simmering ingredients like kelp and shells, used as the backbone for seasoned soy sauces
Sskidashi (스끼다시): Assorted small side dishes and appetizers that accompany sashimi orders (similar to banchan but focused on sashimi complements)
Ssogari: Korean perch (Siniperca scherzeri), a prized freshwater fish with firm, sweet flesh; often eaten raw (hoe) or in spicy stew (maeuntang).
Ssuk: Mugwort, an aromatic herb used in Korea for teas and lattes with an earthy, slightly bitter flavor
Ssuk (mugwort): A fragrant wild herb used in Korean soups (ssukguk) for a slightly bitter, aromatic note—common in spring dishes.
Ssuk (쑥): Mugwort, an aromatic herb used in Korea for a slightly bitter, earthy flavor — often made into lattes or desserts
Ssukgat: Crown daisy — a leafy herb often added to stews for its slightly bitter, aromatic note
Suhyup (수협): Korea's fisheries cooperative network that sells local catches directly from fishermen
Sujebi: A rustic soup of hand-torn dough pieces in a light broth, often served as comfort food
sujebi (deulkkae-sujebi): hand-torn wheat dough pieces served in a broth; deulkkae means perilla seed is ground into the soup for a nutty flavor
Sujebi (수제비): Hand-torn dough flakes in a light broth; the restaurant serves it in a hangari (earthenware pot) for table service.
Sujeonggwa: A traditional Korean cinnamon-ginger punch, often served as a palate-cleansing dessert drink
Sukhoe: Lightly poached and chilled slices (usually fish or seafood) served with a dipping sauce
Sukidashi: Assorted small side plates or appetizers that arrive with sashimi — can include pickles, salads, and small cooked bites.
Sukkidashi: Extra small side dishes or hors d'oeuvres served alongside raw fish (from Japanese 'sukidashi')
Sukkidashi (스끼다시): An array of small side dishes served with sashimi courses — the restaurant notes 20+ items are included with abalone courses
Sukseong: Aging (dry- or wet-aging) process used to concentrate and deepen meat flavor and tenderness.
Sukseong (숙성) sashimi: Sashimi that has been lightly aged or rested to concentrate flavor and change texture; different from immediately-cut raw fish.
Sukseong Sashimi: Aged sashimi — fish that has been lightly aged to concentrate texture and flavor before slicing.
Sulguk: A hearty, often meaty soup commonly enjoyed alongside alcoholic drinks
sundae: Korean blood sausage made with pig’s blood, glass noodles, and seasonings; commonly served in soups (sundae-gukbap)
Sundae: Korean blood sausage, usually made with pig’s blood mixed with glass noodles, barley or rice and seasonings
Sundae (순/순대): Korean blood sausage, commonly included in tteokbokki mixes or served as a street-side snack.
Sundae (순대): Korean blood sausage — here, 'chapssal sundae' is stuffed with glutinous rice for a chewier texture
Sundae Gukbap: Sundae served in a rich, savory broth with rice; a common Korean comfort soup.
Sundae-guk: A hearty soup made with sundae (Korean blood sausage) usually served in a rich, savory broth
Sundae-gukbap: A comforting soup of sliced sundae (blood sausage) and offal served with rice in the bowl — a common, warming Korean dish.
Sundae-gukbap (순대국밥): A hot soup of rich broth served with slices of sundae (Korean blood sausage), often with rice mixed or served in the bowl; a popular, hearty Korean comfort food especially in winter.
Sundaeguk: Hearty soup made with slices of sundae in a pork-based broth, often served with rice for a filling meal.
Sundaeguk (순댓국): A soup made with slices of sundae and offal in a seasoned broth; a comforting, everyday Korean dish.
Sundaeguk / Sundaegukbap: A hot soup made with sundae; when served with rice it’s called sundae-gukbap
Sundaegukbap: A hot, comforting soup of pork broth with rice and slices of sundae (Korean blood sausage), popular as a hearty everyday meal.
Sundaegukbap (순대국밥): A hearty soup of sundae and offal served with rice either in the bowl or on the side.
Sundubu: Silky, uncurdled soft tofu often served in a bubbling stew (sundubu-jjigae); very common comfort food.
Sundubu (Sondubu): Silky soft (unpressed) tofu used in stews (sundubu jjigae); often served bubbling in a stone or earthenware pot.
Sundubu (순두부): Very soft, uncurdled tofu usually served as a spicy stew (sundubu-jjigae) with various add-ins like clams, mushrooms, cheese, or dumplings.
Sundubu Baekban: A set meal centered on silken soft-tofu stew (sundubu-jjigae) served with rice and assorted banchan (Korean side dishes).
Sundubu-baekban: A set meal built around soft tofu stew (sundubu), served with rice and various side dishes
Sundubu-jjigae: Spicy soft tofu stew, usually served bubbling hot with vegetables, seafood or meat
Sungnyung: Toasted-rice water made by pouring hot water over the scorched rice; traditionally drunk to end a meal.
Sunmemil Makguksu: Makguksu made from 100% buckwheat (no wheat), chewier and nuttier in flavor
Sunmyeon (순면): 100% buckwheat noodles — firmer texture and nuttier flavor than wheat-blend noodles.
Sunsal: Boneless chicken pieces — easier to eat and share
Sura: Refers to royal-style dishes; in modern menus it signals a more elaborate, varied course
Sura (수라): A term associated with royal meals; 'Sura hanjeongsik' indicates a menu styled after food served to the king
Suran: A soft-poached egg with a runny yolk, often used to finish dishes
Suran (수란): A soft-poached or soft-boiled egg commonly used as a garnish
Surasang: A 'royal table' style set inspired by Korean court cuisine — a multi-course, individually plated experience.
Suta (수타): Hand-pulled or hand-rolled noodles made fresh on-site, prized for their texture.
Suta-myeon: Handmade, hand-pulled noodles — chewier and more elastic than machine-made noodles.
Suwon Wanggalbi: A Suwon-style chicken treated with a galbi (short‑rib)‑inspired soy-sweet glaze — savory with a hint of sweetness
Suyo Misikhoe (수요미식회): A popular Korean TV food program (often translated as 'Wednesday Food Talk') — being featured can raise a place's local profile.
Suyuk: Slices of boiled pork or beef served plain to dip in salted sauce or ssamjang (wrap sauce)
Suyuk (수육): Lightly poached slices (usually of meat or fish); here, poached pufferfish served cold or room temperature.
Suyuk-muchim: Suyuk tossed in a spicy, tangy seasoning — adds bright contrast to the rich boiled pork.
Suyuk, Mandu, Sa-ri: Suyuk = boiled sliced pork; Mandu = dumplings; Sa-ri = extra noodles or an added noodle portion

T

Taekbae: 택배 — shipping/delivery; many Korean restaurants sell packaged soups or meals that can be shipped nationwide
Taeyangcho (태양초): A variety of sun-dried Korean chili often used as gochugaru (chili powder) prized for its rich color and flavor
Takju: Traditional unfiltered rice wine (milky, slightly sweet); here served made with buckwheat for a nutty note.
Tamagoyaki / gyeranmari (계란말이): A soft, rolled Japanese-style omelette commonly served in Korean-Japanese eateries
Tang: A hot, savory soup served alongside sashimi; here it complements the strong flavor of mackerel.
Tang (탕): Soup or stew—often hearty and served as an individual bowl or shared pot
Tangsuyuk: Korean-style sweet-and-sour pork, typically battered and fried, served with a glossy sweet-and-sour sauce.
Tangsuyuk (꿔바로우): Korean-Chinese sweet-and-sour pork—battered and deep-fried pieces finished with a glossy sweet-and-sour sauce.
tangsuyuk (탕수육): Korean-Chinese sweet-and-sour fried pork (often served in small or large portions); sometimes made with a glutinous rice batter for chewiness.
Tangsuyuk (탕수육): Korean‑Chinese style deep‑fried pork (or beef) dressed in a tangy, slightly sweet sauce—often shared as a communal plate.
Tangzhong (탕종): A bread-making technique using a cooked flour-water paste that yields softer, moister bread
Tendon: Short for 'tempura donburi' — assorted tempura served over steamed rice with a savory-sweet sauce
teppanyaki: Cooking on a large iron plate (teppan), often seen in casual grill-style restaurants.
Teuk (특): Indicates a special or larger/richer portion of the dish
Teukgobaesang: A 'special' or larger version of gobaesang, with extra or higher-grade dishes.
Teukyang (특양): Beef tripe prepared for grilling; sold as a specialty item (often labeled 'special tripe').
Teukyang / Teukyang-gui: Beef offal (tripe) often grilled; popular as a chewy, flavorful side to meat and soju.
Teukyang / 백특양: Types of beef tripe (stomach); 'teuk' means special — prepared and cleaned for a milder texture
To-ryeom (토렴): A preparation where hot broth is poured over rice and ingredients in a bowl multiple times to warm and season the rice without overcooking it.
Tojong: Refers to native or heritage-breed chicken, which is chewier and often more flavorful than mass-farmed chickens.
Tojong (토종): Refers to native or locally raised breeds; in poultry it implies firmer texture and deeper flavor than industrially farmed birds
Tojong Sundae: ‘Native’ or traditional-style sundae made with more rustic ingredients and offal than commercial varieties.
tojongdak: Korean native chicken, prized for firmer texture and more pronounced flavor than mass-produced broilers
Tojongdak: Korea's native chicken breeds, prized for firmer texture and deeper flavor, commonly used in stews and tonic soups.
Tong gamja twigim: Whole fried potato — a hearty, shareable deep-fried potato snack.
Tong Mandu (통만두): A serving of small, whole steamed dumplings (here served as a plate of ten) — thin-skinned and juicy
Tong-galchi-gui (통갈치구이): Whole grilled cutlassfish — simply seasoned and grilled, highlighting the fish's natural taste
Tong-sashimi: Whole-fish sashimi (e.g., flatfish or rockfish) presented as thicker cuts from a single fish; often highlights wild-caught fish
Tongdak: Whole chicken, typically fried or roasted and served for sharing
Tongdak (통닭): Whole fried chicken; 'tongdak' emphasizes a classic, whole-bird preparation rather than bite-sized pieces.
Tongjjim: Whole steamed (usually tied) seafood — here, whole steamed blue crab served to share.
tongjokdak: Literally 'native' or free-range chicken, valued for firmer texture and richer flavor than mass-farmed chicken.
Tongmaneul: Whole garlic cloves cooked with the chicken; they mellow in flavor and add a nutty, aromatic note.
Tongmari: Whole chicken — served as an entire bird rather than pieces
Tongsashimi: Whole‑fillet sashimi — the fish is filleted and presented as a complete piece so you can appreciate a single species' texture and flavor.
Tor-yeom: A serving technique where hot broth is poured over rice so the liquid soaks into each grain, seasoning it evenly.
Toryeom: A serving method where hot broth is ladled over rice and noodles to marry flavors and warm the bowl
Toryeom (토렴): A serving technique where hot broth is ladled over ingredients (and sometimes rice) to gently heat and infuse them just before serving.
Tosazu: A light Japanese vinegar-based sauce (often used as a jelly or dressing)
Tosi: An alternative name for galmaegisal (the skirt meat cut)
Tosisal: A nearby flavorful beef cut (often sold as 토시살) with a pleasant chew that works well on the grill
tsumami: Small savory bites served before sushi, similar to an appetizer or palate opener
Tsumami: Small appetizers or bites served before sushi, often highlighting seasonal seafood.
Tsumoto-style aging: A method of lightly aging fish to concentrate flavor and reduce fishiness, often used for sashimi.
Ttagaebi: Barnacles — a small local shellfish often used in soups and rice on Korea's islands
Ttagaebi (따개비): Barnacles — a local shellfish found on rocks around Ulleung Island, used in rice, porridge and noodle dishes.
Ttaksae-woo: Spotted shrimp often eaten raw (hoe) or preserved/marinated (jang)
Ttaksaeu: A small local prawn found around Jeju/Marado, eaten raw (ttaksaeu-hoe) or preserved/marinated in soy (ttaksaeu-jang).
Ttaksaewoo-jang: Local small shrimp marinated in soy (jang); salty-sweet and served as a rich, savory accompaniment or topping for sashimi.
Ttangkong-bbang: A small baked bread studded with peanuts — slightly sweet and nutty, with a crispy exterior and soft interior; a common Korean market snack.
Ttangkongppang: Small, peanut-flavored sweet breads (often with peanut filling) sold by bakeries and street vendors; a classic Korean snack.
Ttangtangi: A regional raw-fish dish where sliced or chopped fish is tossed in a simple seasoning — textural and often served for sharing.
Ttaro: Means 'separate' — here it indicates rice is served separately so you can add it to the soup to your taste.
Ttaro (따로): Means 'separately' — indicates rice is served apart from the soup so you can mix as you like.
Ttaro Gukbap: Literally 'separately' — soup and rice served in separate bowls (good if you don't want the rice to get soggy)
Ttaro Gukbap (따로국밥): A Daegu-style gukbap where the soup and rice are served separately so you can control the mix and texture.
Ttaro-gukbap: Literally 'separate gukbap' — soup and rice served in separate bowls so you can add rice to the broth to taste.
Ttarogukbap: A style of gukbap where the soup is served separately from the rice so you can mix to taste
Tteok: Korean rice cakes made in many shapes and textures, eaten as snacks, desserts, or for ceremonies
Tteok-galbi: A seasoned, minced meat patty (originally from short ribs) grilled until caramelized; slightly sweet and savory
Tteok-mandu-guk: A comforting soup of sliced rice cakes (tteok) and dumplings (mandu), often eaten as a warming, filling dish.
Tteokbokki: Spicy-sweet stir-fried rice cakes, a popular Korean street food; often made with chewy wheat or rice cakes.
Tteokbokki (떡볶이): Chewy rice cakes in a sweet-spicy red sauce; here it's paired with cutlet in a popular combo.
tteokgalbi: seasoned, minced short-rib patties (sometimes likened to meat cakes) traditionally grilled; 'suje' indicates handmade
Tteokgalbi: Grilled or pan-fried patties made from seasoned, minced meat (traditionally beef or pork); slightly sweet-salty and often served as a set meal.
Tteokguk: Sliced rice cake soup — a chewy, savory broth often eaten for comfort food and traditionally on Lunar New Year
Tteombuk: A local seaweed (harvested in small quantities around Jindo's Jodo islands) used in regional soups and dishes
Ttongjip (똥집): Chicken gizzard; when listed as twigim it means deep-fried for a chewy, crunchy snack.
Ttukbaegi: An earthenware pot used to serve and keep stews and hot pots piping hot at the table
Ttukbaegi Doenjang: Doenjang (fermented soybean paste) stew served bubbling in a ttukbaegi (earthenware pot); comforting and savory, it pairs well with grilled meat.
Twigim: Korean-style assorted fried items (similar to tempura)
Twigim Soboro: A Seongsimdang signature: a sweet bun coated in a crispy, streusel-like layer and briefly fried for extra crunch
Tzatziki: Greek yogurt-cucumber sauce, bright and tangy—used as a dip

U

Udo ttangkong makgeolli: A regional makgeolli (milky rice wine) flavored with Udo peanuts, slightly sweet and nutty — a local specialty.
Udon: Thick wheat noodles served hot or cold; bases range from simple dashi broth to bukkake (concentrated sauce) or stir‑fried styles
Udong: Korean-style thick wheat noodle soup served in a clear or mildly seasoned broth
Ugeoji: Dried or preserved radish greens rehydrated and stewed—adds a hearty, slightly tangy texture to soups and stews.
Ujja: A regional fusion dish (udon noodles topped with jjajang black bean sauce), associated with Tongyeong.
Ujja (우짜): A regional hybrid dish of udon noodles served with a jjajang-style (black-bean) sauce — meatier and chewier than typical jajangmyeon, and a local comfort-food twist.
Ulmyeon: Ulsan-style thick noodle soup, a local regional variation worth trying
Ulmyun: A chewy, hearty Korean-Chinese noodle dish (texture and style vary by region)
Une: Another named whale cut commonly served in Jangsaengpo — part of the traditional local vocabulary for whale butchery
Uni: Sea urchin roe, prized for its rich, briny flavor
Unyang bulgogi: A regional style of bulgogi from Unyang (part of Ulsan), usually thinly sliced and marinated to be tender with a subtly sweet, clean flavor.
Unyang-bulgogi: A regional style of bulgogi from Unyang (Ulsan area), typically grilled on a metal grate to develop a smoky char.
Ureok: Rockfish, a firm white-fleshed fish commonly used in Korean soups, stews, and steamed preparations.
Ureok jeotguk: A soup made with ureok (rockfish) and salted/fermented seasoning (jeot), typically light and briny.
Ureokpo: Dried rockfish fillets that are rehydrated and used to add texture and flavor
Ureong: Freshwater or pond snails, usually seasoned and served as a protein for wrapping in lettuce or perilla leaves.
Ureong (Ureongi): Freshwater snails often used in a savory ssamjang or as a side ingredient
Ureong (우렁): Freshwater snails often used in ssamjang for a briny, savory texture (seen here in 'ureong ssamjang').
Ureongi: Freshwater snails commonly used in Korean countryside dishes
Urimil: Literally 'our wheat' — wheat grown in Korea, often highlighted for its local character in noodles

V

VeKE (베케): The name refers to piles of stones cleared from fields during traditional plowing; the cafe's garden and stone arrangements echo this agricultural memory.

W

Waeng-i: A regional name for small freshwater shellfish used in Jeonju’s kongnamul gukbap, adding a briny depth
Wando: A coastal county in South Jeolla Province, Korea, renowned for high-quality seafood.
Wang (왕): Literally 'king' — an extra-large, very generous portion for big appetites.
Wang mandu: Literally 'king' dumplings — larger-than-average dumplings often served steamed or in soup
Wang Mandu: Large dumpling (steamed or pan-fried) meant for sharing
Wang-mandu: Large, juicy dumplings—often steamed or boiled and shared as a side
Wangmandu: Large Korean dumplings (often steamed or boiled) served as a filling side.
Wanja: Korean-style meat patties or meatballs, typically made from minced pork and vegetables and pan-fried
Wet aging: Beef aged in vacuum-sealed packaging; it tenderizes meat while preserving more of the original moisture and a milder flavor compared with dry-aging.
Wet-aging: A meat aging method where vacuum-sealed beef is aged in its own juices to concentrate flavor and tenderize the cut
Wolbyeong (mooncake): Traditional Chinese pastry typically filled with sweet or savory ingredients; sold seasonally and as a treat
Wooreok (우럭): Korean rockfish, a common coastal fish used in soups and stews; here featured in a briny 'jeotguk' broth.
Wureongi: Freshwater/pond snails commonly used in Korean regional cooking; chewy, mild-flavored and served in stews, salads or dipping pastes

X

Xiao Long Bao: Steamed soup dumplings filled with meat and hot broth
Xiao long bao (so-ryong-po / 소룡포): Steamed soup dumplings originally from China; here the 'juicy' mandu are made in that style, with broth trapped inside each parcel
Xiaolongbao: Steamed soup dumplings that hold hot broth and filling inside a thin skin
Xiaolongbao (샤오롱바오): Chinese-style soup dumplings with hot broth sealed inside a thin wrapper — eat carefully to avoid hot steam.

Y

Yak-ttangkong: Small sweet-roasted peanuts sold as a crunchy snack (literally 'yak peanut' in Korean).
Yakcho: Medicinal or wild herbs used in Korean cooking, often for their unique bitter, floral, or aromatic flavors
Yakdol: Heat-retaining stones used for grilling that give a crisp sear and even heat to meat
Yaki Udon: Stir-fried udon noodles cooked over high heat for a smoky, savory flavor
Yakseon: Korean medicinal cuisine that blends food and traditional herbal principles to promote balance and wellness
Yakseon-yori: Medicinal-style cooking that emphasizes balanced, healthful ingredients and traditional restorative foods.
Yang: Beef tripe (stomach lining), used in Korean soups for its texture and flavor.
Yang (양): In 양곱창 (yang-gopchang), 'yang' refers to the beef stomach/tripe portion — not lamb.
Yang-kkochi: Grilled lamb skewers, often Chinese-style; when made with quality meat they have little gamey odor.
Yang-sik Jangeo: Farm-raised eel; 'yang-sik' indicates cultivated rather than wild eel, often prepared with seasonings or herbal aromatics
Yangjangpi: A cold appetizer plate of sliced seafood and vegetables, typically served with a mustard-vinegar dipping sauce.
Yangjangpi / Naengchae ohyang-jangyuk: Cold Chinese-style seafood or pork salads dressed in tangy/savory sauces, commonly served as appetizers or chilled mains.
Yangnyeom: A sweet-spicy Korean sauce commonly used on fried chicken
Yangnyeom (양념): A Korean-style sweet-spicy sauce often brushed on fried chicken.
Yangnyeom Galbi: Beef short ribs marinated in a sweet-savory sauce before grilling
Yangnyeom Gaori Hoe: Seasoned skate sashimi — a tangy, slightly chewy raw seafood side often served with spicy seasoning
Yangnyeom Gaorihoe: Thinly sliced skate sashimi dressed in a spicy, tangy seasoning — a common cold-nap companion to noodles in Busan.
Yangnyeom gejang: Raw crab tossed in a spicy, sweet-chili marinade — more assertive and savory than ganjang gejang
Yangnyeom Gejang: Raw crab marinated in a spicy red-chili sauce for a bold, savory-sweet flavor.
Yangnyeom ggotgejang: Spicy marinated crab — coated in a chile-sugar-soy blend
Yangnyeom Samgyeopsal: Pork belly marinated in a sweet-spicy sauce for bold flavor
Yangnyeom tongdak: Seasoned fried chicken coated in a sweet‑spicy sauce (often gochujang‑based)
Yangnyeom-galbi: Short ribs marinated in a sweet and savory sauce before grilling
Yangnyeom-gejang: Raw crabs marinated in a spicy, slightly sweet chili sauce.
Yangnyeom-tongdak: Whole or cut chicken coated in a sticky, sweet-spicy sauce popular at Korean chicken shops
Yangnyeom‑gejang: Crab marinated in a spicy, gochujang‑based sauce — the spicy counterpart to ganjang‑gejang.
Yangnyeomgejang: Blue crab marinated in a spicy, sweet-and-sour sauce — bolder and sweeter than ganjanggejang.
Yangpun: A large, shallow metal bowl used for braising and serving communal dishes
Yangpun (양푼): A large shallow metal bowl commonly used in Korean cooking and serving; often used for stews or to mix rice with toppings.
YBD: A crossbreed of Berkshire, Yorkshire, and Duroc pigs, chosen for juicy lean meat and rich fat flavor
Yeolmu (young radish) kimchi: Kimchi made from young summer radish greens with a light, crisp flavor often paired with cold noodles in summer.
Yeolmu-guksu: Cold noodles served with yeolmu (young pickled radish), a refreshing side or finish
Yeolmu-siraegi: Dried young radish greens (yeolmu) used in soups for a mild, slightly tangy vegetal flavor and chewy texture.
Yeonggye: A young chicken used for soups; cooks quickly and yields tender meat
Yeonggyul: A small Jeju citrus (more tart and aromatic than a regular tangerine), often used in drinks and desserts
Yeongyang dolsotbap: Stone-pot rice that often becomes crispy on the bottom; called 'yeongyang' here to emphasize a hearty, nutritious presentation
Yeongyang Gulbap: Literally 'nutritious oyster rice' — rice cooked with oysters plus additions like ginkgo, pine nuts and jujube
Yeongyangbap: Literally 'nutritious rice'—rice mixed or served with seafood and healthy accompaniments for a hearty meal
Yeonip-bap: Rice steamed or served in a lotus leaf, often scented and slightly fragrant
Yeonipbap: Rice steamed or wrapped in a lotus leaf, served as a fragrant set dish.
Yeontan: Small coal briquettes used for grilling; they give meat a distinct smoky char and caramelized edges
Yeontan seokswi: A small charcoal briquette grill setup (연탄석쇠) used for direct grilling that adds a distinctive smoky flavor
Yubikki: A technique of briefly blanching seafood and chilling it, producing a tender yet slightly firm texture.
Yubu: Fried tofu pouch often used as a filling; adds a slightly sweet, chewy and crispy texture when fried
Yubu-chobap: Rice stuffed into seasoned fried tofu pouches (similar to inari sushi), a common and popular market snack.
Yugi: Traditional Korean brassware bowl often used for chilled noodle dishes; helps keep the broth cool and adds a clean presentation
Yuhwang: Refers to ducks raised on a sulfur-supplemented diet, commonly marketed in Korea for perceived health properties; prepared here smoked, grilled, or stewed
Yuhwang (유황) duck: A marketed specialty referring to ducks raised with sulfur supplements; sold in Korea as a distinct duck variety
Yuhwang (유황오리): Literally 'sulfur' duck—ducks raised on sulphur-containing feed and often sold for perceived health benefits; here used to describe smoked or seasoned duck dishes.
Yuhwang ori: Literally 'sulfur-fed duck'—a regional term for ducks raised on mineral-enriched feed; commonly prepared smoked or braised as a distinctive local specialty.
Yuhwang Ori: Marketed as 'sulfur-fed duck' — a regional specialty often roasted and served as a hearty main
Yuhwang pork: Pork from pigs fed a sulfur-enriched diet; often marketed for a distinct flavor and perceived health benefits.
Yuhwang-ori: A term used in Korea for ducks marketed with a particular rearing method or feed; here it refers to a smoked duck menu specialty.
Yuja: Korean yuzu — a citrus with floral, tart notes commonly used in teas and preserves
Yuja-cha: Korean citron (yuzu) tea made from preserved citrus; sweet, tangy, and commonly served hot
Yuju: Korean citron, a tart aromatic citrus used in drinks and preserves
Yuk sashimi (yuk-sashimi): Thinly sliced raw beef served plain to appreciate texture and subtle flavor
Yuk sashimi (육사시미): Thinly sliced raw beef served similarly to sashimi—clean, delicate beef flavor rather than seasoned tartare
Yuk-sashimi: Thinly sliced raw beef (beef sashimi), served chilled and seasoned — a Korean raw-beef specialty
Yuk-sashimi (Yuk-sashimi): Thinly sliced raw beef served like sashimi — a regional favorite for texture and freshness
Yuk-sashimi (육사시미): Very thinly sliced raw beef served like sashimi; different texture and presentation from yukhoe
Yukgaejang: A spicy Korean soup of shredded beef, scallions and vegetables (often gosari and bean sprouts), known for its deep, warming broth
yukhoe: Korean-style raw beef (similar to tartare), seasoned and served raw — only order if you’re comfortable with raw preparations.
Yukhoe: Seasoned raw beef (similar to steak tartare) typically served with pear and a raw egg yolk.
Yukhoe (닭 육회): Thinly sliced raw chicken breast served with a dipping sauce — a traditional but uncommon preparation that some diners seek for texture and taste.
Yukhoe (닭육회): Traditionally a raw, seasoned meat dish (tartare). When made with chicken it is prepared and seasoned carefully—ask the restaurant about preparation if you have concerns about raw dishes.
Yukhoe (육회): Seasoned raw beef, typically thinly sliced or shredded and served with pear and egg yolk—Korean-style beef tartare.
Yukjeon: Thin slices of beef seasoned and pan-fried like a Korean-style meat pancake
Yuksashimi: Very thinly sliced raw beef served similarly to sashimi—requires high freshness and trusted sourcing
Yuksasimi: Thinly sliced raw beef (beef sashimi), usually served with soy or sesame-based dipping sauces
Yuksasimi (육사시미): Beef sashimi—very thinly sliced raw beef served fresh with dipping sauces; different from yukhoe in seasoning and presentation.
Yuringi: Crispy fried chicken in a tangy soy‑vinegar and scallion sauce — commonly served as a shared appetizer
Yusanseul: A Chinese-Korean stir-fry of mixed seafood and vegetables in a light savory sauce, often served for sharing.
Yusanseul (유산슬): A Chinese-Korean stir-fry of seafood and vegetables in a light, slightly thickened sauce, often served over rice.

Z

Zaru / Jaru: Cold noodles served on a bamboo mat, typically dipped into a chilled sauce before eating.

가

가성비: Value-for-money — the Korean idea of getting solid quality or generous portions at an affordable price
가성비 (gaseongbi): A Korean term meaning 'value for money' — used to praise affordable, satisfying eats.

곱

곱빼기 (goppaegi): A larger/extra portion size common on Korean menus.
곱빼기 (large): An easy way to ask for a bigger portion — commonly offered at casual Korean restaurants

기

기사식당 (Gisa-sikdang): Literally 'driver restaurants' — casual, often family-run eateries near transport routes that serve hearty, inexpensive set meals to truck, bus, and taxi drivers.

김

김 (gim): Thin, roasted seaweed sheets used for wrapping

노

노포: Long-established, often family-run shop valued for consistency and traditional recipes

단

단종 / 여름한정: 단종 (discontinued) means the item is no longer sold; 여름한정 (summer limited) indicates a seasonal item available only in summer.
단팥빵 (Danpat-bbang): Sweet red bean paste-filled bread — a classic Korean pastry often eaten as a snack or dessert.

달

달기약수 (Dalgiyaksu): A local mineral spring in Cheongsong; restaurants sometimes use its water in cooking or as part of a dish name to signal regional character.

대

대 / 중: Portion sizes on Korean menus: 대 (dae) = large, 중 (jung) = medium.
대/소 (dae/so): Portion sizes: 대 (dae) = large, 소 (so) = small.
대물림전통음식계승업소: A provincial designation for restaurants officially recognized for preserving and passing down traditional recipes.

돈

돈까스 (donkkaseu): Korean-style pork cutlet — breaded and deep-fried, usually served with rice and cabbage; similar to Japanese tonkatsu but often with a sweeter sauce

등

등갈비: Pork spare ribs — meaty ribs often served grilled or braised in Korean cuisine

맡

맡김 / matgim (맡김차림): A 'leave it to the chef' approach—an omakase-style course where the chef selects cuts, timing, and presentation for you
맡김차림 (Matgimcharim): A chef-led tasting format where diners entrust the menu to the chef—similar to omakase.

모

모밀 (momil): Cold buckwheat noodles served with a dipping sauce; light and refreshing, popular in Korea for a quick meal

무

무순 (mu-sun): Radish sprouts — peppery microgreens commonly used as a garnish or wrap ingredient

발

발효종 (balhyoseongjong): A fermented dough starter (similar to sourdough starter) used to develop flavor and texture in European-style breads.

벤

벤또 (Bento): A boxed meal with several small components; in this context it refers to a thoughtfully composed lunch set rather than fast food.

부

부위별 (Buwibyeol): Literally 'by parts' — a way of serving that presents different cuts of the animal so you can compare textures.

비

비조리 / 반조리 (bi-jori / ban-jori): Bi-jori = fully uncooked kit you finish at the table; Ban-jori = partially pre-cooked (needs less time)

빵

빵지순례 (ppang-ji sun-rye): A local trend of visiting multiple bakeries in one outing to sample signature breads — literally a ‘bakery pilgrimage.’

사

사리 (sari): Extra ingredient portions added to stews (commonly ramyeon noodles or rice cakes)

생

생활의 달인: A Korean TV program (often translated as 'Masters of Life') that profiles skilled artisans and long-running small businesses, frequently inspiring food-focused recommendations.
생활의 달인 (Master of Living): A Korean TV program that spotlights highly skilled artisans and chefs; a feature on the show often boosts a shop’s popularity.

소

소 (so): Ordering term meaning 'small portion' — useful for sharing or tasting multiple dishes.
소보루 (soboru): A crumbly streusel-like topping used on breads and buns for texture and a slightly sweet crunch.
소횟간: Listed here as 'Sohoetgan'—a local offal/raw-organ menu item. Preparation varies by restaurant, so ask staff how it's served if you're curious

수

수타 (suta): Hand-pulled or hand-stretched noodles — gives a thicker, chewier texture compared with machine-made noodles.

숙

숙성회 (sukseonghoe): Aged sashimi — fish that has been lightly aged to concentrate flavor and soften texture

슈

슈크림 (shu-cream / choux cream): Light, sweet custard or cream used to fill choux pastries and cream puffs; best eaten fresh for optimal texture.

실

실향민 (sillyangmin): People displaced from their hometowns (in this context, North Korean natives who remember pre-war Pyongyang).

암

암퇘지 (amteoji): Female pork (sow), often preferred for milder odor and more tender texture compared with male pork

앙

앙금 (anggeum): A sweet paste made from beans (e.g., mung bean or red bean) commonly used as filling in Korean pastries.

양

양푼: A large metal mixing bowl commonly used in Korean cooking and serving; here it indicates the stew is cooked/served in that style

어

어향 (Eoyang / 'fish-fragrant'): A Sichuan flavor profile (garlic, vinegar, sugar, chili) called 'fish-fragrant' — a sauce style, not indicative of fish in the dish

우

우니 (uni): Sea urchin roe; creamy, briny topping often paired with sashimi

이

이자카야 (Izakaya): A Japanese-style casual pub serving drinks and small shared plates — informal, good for snacking while drinking.

중

중 (jung): Menu shorthand meaning a 'medium' portion size.

천

천연효모 (cheonyeon hyomo): Natural yeast or sourdough starter used instead of commercial yeast for deeper flavor and texture.

초

초벌구이: An initial searing/grill step done before final cooking to lock in flavor and reduce any strong odors

칡

칡 (Chik): Kudzu root — used here to add an earthy, slightly sweet note to meats (a regional twist)

코

코스 (Course): A multi-course tasting menu where small dishes are served in sequence — common in formal Japanese/Korean dining.

토

토종닭 (Tojongdak): Korea's native or free-range chicken breed—leaner and more textured than typical broiler chicken, prized for its flavor.

특

특 (teuk): Literally 'special' — typically denotes a larger portion or a slightly richer/premium version of the dish.
특 (Teuk): A menu marker meaning 'special' here — typically indicates a raw egg is added

한

한마리 반 (hanmari-ban): Menu shorthand meaning 'one and a half chickens' — a larger portion intended for sharing.

혼

혼술 (hon-sul): The practice of drinking alone (at a bar or at home); a common, accepted way to relax in Korea.

활

활 (hwal): Means 'live' or 'very fresh.' When attached to a fish name (e.g., milhwalbok) it indicates the fish is served alive or prepared immediately after being caught.

회

회원가 (hoe-won-ga): Member price — a discounted or special price for members or for certain promotions; ask staff how to access the deal

흰

흰찰쌀보리 (white glutinous barley): A type of barley with a sticky, chewy texture; in Gunsan it's used in place of wheat to give breads a nutty, slightly chewy bite.

↑ Back to Top