Book of Ingredients

glossary

Book of Korean Food Terms: A Glossary 


This glossary is a growing collection of Korean culinary terms—more than just a “Top Ten” list, but not yet a complete encyclopedia. Each entry is hand-crafted, so updates take time, but the list continues to expand. You’ll find food names, beverage terms, uniquely Korean ingredients, menu items, and a few cultural notes woven in for good measure.
Whether you're exploring Korean cuisine for the first time or deepening your understanding, this section offers a flavorful starting point
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Ingredients

The Food Terms:



Aek Jeot
Agwi-jjim
Agwi/Monkfish
Altang
Anju
Bae
Baechu
Baechu Geotjeori
Baechu Kimchi
Baechukkoritguk
Baek Kimchi
Baekseolgi
Baesook
Bam (Chestnut)
Bam-cho
Bam-danja
Banchan
Bap
Bokbunja-ju
Buchu-Jeon
Bugeo-guk
Bul Galbi
Bulgogi
Bulgogi-ttukbaegi
Doraji Namul
Dotori
Dotoritteok
Dotorimuk
Dubu Buchim
Dubu jjigae
Dwaeji Galbi Ganjeong
Gajami Gui
Gajeun-yangnyeom
Gaktugi
Galbi-gui
Gamja Jorim
Gamjatang
Garaetteok
Gochu
Gochugaru
Gochujang
Godeungeo-gui
Gukbap
Haemul Pajeon
Hobakjeon


Japchae
Jeok
Jidan
Jogi
Jumulleok
Kimchi
Kimchi Jjigae
Kkaennip
Kkotge
Makgeolli
Maneuljjong
Matchsoon
Mekju
Minduelle
Oi Jangajji
Oi Kimchi
Oi Seon
Ojingeo
Ojingeo Bokkeum
Ojingeochae Bokkeum
Omija
Pajeon
Pat
Sikhye
Soegogi jeon
Soondubu
Soondubu Jjigae
Ssukgaetteok
Ssuk Injeolmi
Sutbul Galbi
Ttukbaegi
Ueong
Ueong Jorim
Yakbap
Yangnyeom Dwaeji Galbi
Yeolmu
Yeolmu Kimchi
Yeotgireum Garu


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