1 가락국수 garak-guksu

Thick Noodles in Clear Broth / Soupe aux nouilles épaisses

Noodles in a clear broth, topped with vegetables such as mushrooms and green onions.

 

2 가래떡 garaetteok

Cylindrical Rice Pasta / Bâtonnets de pâte de riz

 

 

Cylindrical rice pasta sliced diagonally into ovals. Cooked in a beef broth to make a traditional soup for New Year's Day.

 

3 가오리찜 gaorijjim

Steamed Stingray / Raie assaisonnée à la vapeur

Marinated stingray steamed and served with thinly sliced mushrooms, vegetables, and julienned egg garnish.

 

4 가자미 gajami

Sole / Limande

 

5 가자미구이 gajami-gui

Grilled Sole / Grilled Sole

 

 

Sole seasoned with salt then grilled, often topped with a spicy soy sauce.

 

6 가자미식해 gajami-sikhae

Spicy Fermented Sole / Limande fermentée aux épices, aux navets et au millet

A spicy dish of sole mixed with cooked millet and white radish, and seasoned with red chili pepper powder and garlic. Famous in the Hamgyeong-do region of North Korea.

 

7 가자미조림 gajami-jorim

Braised Sole / Limande mijotée a la sauce de soja

Sole seasoned with soy sauce, sugar, green onions, garlic and red chili pepper powder, then slowly simmered over low heat to reduce the liquid.

 

8 가지 gaji

Eggplant / Aubergine

 

 

9 가지나물 gaji-namul

Eggplant Namul / Aubergines assaisonnées à la coréenne

Eggplant steamed then marinated in soy sauce, green onions, garlic, red chili pepper powder, sesame oil and vinegar.

 

10 가지선 gajiseon

Stuffed Eggplant / Aubergines farcies mijotées au bouillon

Eggplants cut lengthwise, filled with seasonings, and simmered in broth.

 

11 가지전 gajijeon

Pan-fried Eggplant / Aubergines panées

 

 

Eggplant slices coated with flour, dipped in egg, and pan-fried.

 

12 가지찜 gajijjim

Stuffed Eggplant with Beef / Aubergines farcies au bœuf

 

 

Eggplant cut lengthwise, filled with seasoned minced beef, and cooked in boiling water.

 

13 간볶음 gan-bokkeum

Sauteed Beef Liver / Foie de bœuf sauté à l'ail et au gingembre

Beef or calf liver sauteed with vegetables such as green onions, garlic, ginger and carrots, then seasoned with soy sauce, sugar and pepper.

 

14 간장 ganjang

Soy Sauce / Sauce de soja (condiment de base de la cuisine coréenne)

 

 

15 간장게장 ganjang-gejang

⇔ 게장 gejang 41, 양념게장 yangnyeom-gejang 529

Soy Sauce Marinated Crab / Crabe mariné a la sauce de soja, a l'ail et au gingembre

 

 

A marinated crab dish. The crab is marinated for three days in soy sauce, then the soy sauce is poured out, boiled, and poured back over the crab. It is left to sit for another three days before serving.

 

16 간전 ganjeon

Pan-fried Beef Liver / Foie de bœuf pané

Thinly sliced beef liver seasoned with salt and pepper, then coated in flour, dipped in egg, and pan-fried.

 

17 간회 ganhoe

Chopped Raw Beef Liver / Emincé de foie de bœuf cru assaisonné

Fresh raw beef liver and tripe chopped thinly and seasoned with sesame oil, black pepper, salt and a pinch of ground pine nuts over the top.

 

18 갈비구이 galbi-gui

⇔ 숯불갈비 sutbul-galbi 490

Marinated and Grilled Beef Short Ribs / Côtes de bœuf marinées et grillées

 

 

Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs which are not marinated are called saenggalbi. Galbi-gui is also known as bulgalbi. This is one of the most popular dishes in Korea.

 

19 갈비찜 galbi-jjim

Braised Short Ribs / Côtes de bœuf braisées aux légumes

 

 

Beef short ribs cut into chunks, seasoned with soy sauce, garlic, sugar and other spices, then simmered over a long period with pieces of Korean radish, carrots, chestnuts, jujubes, and ginkgo nuts. The dish is topped with julienned egg garnish and ground pine nuts.

 

20 갈비탕 / 갈빗국 galbi-tang / galbi-guk

Short Rib Soup / Soupe au plat de côtes

 

 

A soup made of beef ribs simmered for a few hours with Korean radish and garlic.

 

21 갈치구이 galchi-gui

Grilled Hairtail / Sabre grillé

Hairtail (a long, flat silver fish) cut into 10 centimeter lengths and grilled with salt.

 

22 갈치조림 galchi-jorim

Braised Cutlassfish / Sabre mijoté à la sauce de soja

Hairtail (a long, fiat silver fish) cut into l0 centimeter lengths and braised with white radish or other vegetables in soy sauce until reduced.

 

23 감 gam

Persimmon / Kaki

 

 

24 감자 gamja

Potato / Pomme de terre

 

25 감자떡 gamjatteok

Potato Cake / Gâteau de pommes de terre

Small cakes made of potato starch mixed with a little salt and sugar.

 

26 감자볶음 gamja-bokkeum

Sauteed Potato / Pommes de terre sautées

Julienned potatoes sauteed in oil and served as a side dish.

 

27 감자송편 gamja-songpyeon

Half-moon Potato Cake / Gâteaux de pommes de terre en demi-lune

Cakes made of potato starch with a sweet filling, folded into a half-moon shape and steamed.

 

28 감자전 gamja-jeon

Potato Pancakes / Pommes de terre panées

 

 

Thin slices of potato dipped in a flour batter and pan-fried.

 

29 감자조림 gamja-jorim

Soy Sauce Braised Potatoes / Pommes de terre mijotées a la sauce de soja

Cubed potatoes braised with fish or dried anchovies, soy sauce and oil. Served as a side dish.

 

30 감잣국 gamjatguk

Potato Soup / Soupe aux pommes de terre

Soup made of potato and green onions in a beef broth.

 

31 갓김치 gat-kimchi

Mustard Leaf Kimchi / Kimchi de moutardelle

 

 

A kimchi made of gat, a kind of mustard leaf. The stems and leaves are seasoned with pickled anchovy sauce. The strong flavor of the mustard leaf and the anchovy is what makes this kimchi popular.

 

32 강냉이밥 gangnaengibap

Rice with Corn / Riz au maïs

Rice cooked with mixed grains, corn, and kidney beans; served as an alternative to white rice.

 

33 강냉이범벅 gangnaengi-beombeok

Corn and Grain Porridge / Bouillie de riz gluant au maïs

Porridge made of mashed corn with cooked red beans or other types of beans, thickened with glutinous rice flour.

 

34 강정 gangjeong

Sweet Rice Puffs / Gâteau de riz croustillant au miel

 

 

Traditional treats made of sweet rice flour and liquor. They are cut into various shapes, dried in the shade, deep-fried in oil, and coated in honey and other sweet seasonings such as black bean, sesame seed, cinnamon, pine nut, and black sesame. They are usually hollow inside, and slightly sweet.

 

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Deep-fried Sweet Rice Puffs (gangjeong)

These traditional cookies are made from a dough of glutinous rice flour, liquor and water. The dough is formed into decorative shapes then dried and deep­fried. The fried cookies are then dipped in sweet syrup and rolled in white or black sesame seeds. Another version is to mix beans, pine nuts and sesame seeds together in a heavy syrup then cut them into squares. The most common kinds of cookies are pine nut cookies, sesame seed cookies and bean cookies.

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35 갖은양념 gajeun-yangnyeom

Basic Seasonings / Condiments de base (sauce de soja, poireau, ail, piment, huile de sésame, graines de sésame)

The main basic seasonings used to flavor most Korean dishes: soy sauce, green onions, garlic, black pepper, red chili pepper powder, sesame oil, and sesame seeds.

 

36 개피떡 gaepitteok

Half-moon Puffed Rice Cake / Gâteaux de riz en demi-lune fourrés à la pâte de haricot rouge

Rice cake made with white rice flour, filled with red bean and folded into a half-moon shape. Also called baramtteok (wind rice cake) because it is puffed inside.

 

37 건어포 geoneopo

Dried Fish Slices / Poisson salé et séché

Whole fish cleaned, salted, and dried in the open air.

 

38 겉절이 geot-jeori

Fresh Kimchi / Salade de chou à la sauce de soja

 

 

The leaves of Chinese cabbage or other leafy vegetables dressed in soy sauce and spices and served fresh as a side dish.

 

39 게 ge

⇔ 꽃게 kkotge 128

Crab / Crabe

 

 

Koreans enjoy eating many types of crab including blue crab, tanner crab, freshwater crab, hairy crab and small crab. Crab is prepared in soups, casseroles or seasoned in soy sauce or red chili sauce.

 

40 게살전 gesaljeon

Crab Patties / Miettes de crabe panées

Patties made of cooked crab meat seasoned with soy sauce, coated with flour and egg, then pan-fried.

 

41 게장 gejang

⇔ 간장게장 ganjang-gejang 15, 양념게장 yangnyeom-gejang 529

Marinated Crab / Crabe mariné à la sauce de soja

Crabs are marinated in soy sauce for several days, then the soy sauce is removed, boiled, and poured back over the crabs several times. This dish may also be seasoned with spices and red chili sauce.

 

42 겨자채 gyeojachae

Assorted Cold Plate with Mustard Sauce / Salade de légumes et de viande à la moutarde

 

 

Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce.

 

43 겨자초장 gyeoja-chojang

Mustard and Vinegar Sauce / Sauce à la moutarde et au vinaigre

Tangy sauce of mustard, vinegar and sugar. This generally accompanies cold dishes such as raw fish or naengchae, a dish consisting of thinly sliced vegetables and meat or seafood.

 

44 결명자차 gyeolmyeongjacha

Gyeolmyeongja Tea / The des 'yeux brillants' (thé à base de graines d'une plante de la famille 'cassia nomame')

A tea made with the dried seeds of the sicklepod plant, which can be served hot or cold. This tea is known for its clarifying effects on the liver and eyes.

 

45 경단 gyeongdan

Sweet Rice Balls / Boules de riz gluant enrobées de garniture sucrée

 

 

Rice cake made with glutinous rice flour, rolled into balls and cooked in boiling water. The cooked rice balls are then rolled in ground soybeans or red beans.

 

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Sweet Rice Balls (gyeongdan)

Traditional round rice cakes made of glutinous rice, millet and other grains. The grain is ground into a flour, mixed with hot water to form a dough, then rolled into, small balls and cooked in boiling water. The cooked cakes are drained and rolled in powdered coatings, such as millet flour, ground beans, cinnamon, sesame seeds, ground pine nuts, crushed chestnut, herbs, ground red beans, and tricolor powder (mushroom, jujubes, and chestnut mixed together and used as a coating). The millet­coated rice balls are indispensable at party tables celebrating a baby's first 100 days or the first birthday; they symbolize protection against bad luck

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계란 gyeran ⇒ 달걀 dalgyal 168

 

 

46 계란탕 gyerantang

Egg Soup / Bouillon aux œufs

Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth.

 

47 계피차 gyepicha

Cinnamon Tea / Théa la cannelle

Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually garnished with minced jujubes (Korean dates).

 

48 고구마 goguma

Sweet Potato / Patate douce

 

 

49 고구마순나물 gogumasun-namul

Cooked Sweet Potato Stems / Tiges de patate douce sautées

Side dish made with the stems of the sweet potato. The stems are blanched and seasoned, then lightly fried with oil.

 

50 고구마전 gogumajeon

Pan-fried Sweet Potato / Patates douces panées

Slices of sweet potato dipped in flour and egg, then pan-fried.

 

51 고구마튀김 goguma-twigim

Deep-fried Sweet Potato / Beignets de patates douces

 

 

Sweet potato cut into thin oval slices or strips and deep-fried.

 

52 고들빼기김치 godeulppaegi-kimchi

Godeulppaegi Kimchi / Kimchi de 'godeulppaegi'

A strongly flavored kimchi made with a wild flowering plant (godeulppaegi) which has been soaked in water for up to ten days to remove its bitter taste.

 

53 고등어(소금)구이 godeungeo-gui / godeungeo-sogeumgui

Grilled Mackerel / Maquereau grillé

 

 

Mackerel sprinkled with salt and grilled.

 

54 고등어조림 godeungeo-jorim

Braised Mackerel / Maquereau mijoté à la sauce de soja

 

 

Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised over low heat until reduced.

 

55 고명 gomyeong

Garnish / Garnitures variées

 

 

Popular Korean garnishes include thinly red chili pepper threads, julienned egg yolk and whites (the yolks and whites are separated, beaten, and pan-fried like crepes), minced jujubes (Korean dates), chestnuts, walnuts, ground pine nuts, cooked gingko nuts, sesame salt, minari (Korean parsley), carrots, green onions, and mushrooms.

 

56 고물 gomul

Powder Coating for Rice Cake / Garniture sucrée pour gâteau de riz

Rice cakes are cooked then rolled or coated in a powder to add flavor and color and to prevent them from sticking together. The most popular are ground or whole red beans, beans of other colors, steamed and crushed chestnuts, or pan-fried bean flour.

 

57 고사리 gosari

Fiddlehead(s) / Fougères séchées

 

 

Young fern shoots are picked, blanched, drained, and then dried in the open air. The dried fiddleheads are used in soups or soaked in water and then pan­fried to make a side dish (fiddlehead namul).

 

58 고사리나물 gosari-namul

Fiddlehead Namul / Fougères sautées avec assaisonnement

 

 

Side dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned.

 

59 고추 gochu

Chili Pepper(s) / Piment

 

 

The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili powder which can be stored for long periods and is one of the most common seasonings in Korean cuisine. The leaves are also cooked to make a vegetable side dish. Young green peppers are eaten fresh as a side dish.

 

60 고추볶음 gochu-bokkeum

Sauteed Green Chili Peppers / Piments verts sautés

 

 

Side dish made of young green chili peppers sliced lengthwise and stir-fried with other green vegetables such as bell pepper and celery.

 

61 고추장 gochu-jang

Red Chili Paste / Pâte de piment

One of the main components of Korean cuisine. This spicy red paste is made of red chili pepper powder, fermented soybeans, white rice flour and salt. It can be used as a cooking ingredient or put on the table as a separate dipping or mixing sauce.

 

62 고추장아찌 gochu-jangajji

Pickled Green Chili Peppers / Piments verts marinés

Young green chili peppers are pickled in salt and water for a week, then mixed with a salty, spicy sauce.

 

63 고추전 gochujeon

Pan-fried Stuffed Green Chili Peppers / Piments verts farcis et panés

 

 

Green chili peppers cut lengthwise and stuffed with ground beef. The stuffed peppers are then coated in flour, dipped in egg, and pan-fried.

 

64 고추조림 gochu-jorim

Braised Green Chili Peppers / Piments verts mijotés à la sauce de soja

Side dish made of young green chili peppers braised in soy sauce with beef, clams, dried squid, or dried anchovies until reduced.

 

65 고추찜 gochujjim

Steamed Green Chili Peppers / Piments verts panés à la vapeur

Green chili peppers coated in flour, steamed, and seasoned with soy sauce and spices.

 

66 고춧가루 gochutgaru

Red Chili Pepper Powder / Poudre de piment

A powder made of ground Korean red chili pepper. This is a major ingredient used to spice many dishes in Korean cuisine.

 

67 고춧잎나물 gochunnip-namul

Chili Pepper Leaf Namul / Feuilles de piment assaisonnées

 

 

Side dish made of chili pepper leaves that are blanched and seasoned.

 

골동반 goldongban

⇒ 비빔밥 bibimbap 412

 

68 골뱅이무침 golbaengi-muchim

Spicy Sea Snails Salad / Bulots assaisonnés aux légumes

Cooked freshwater snail tossed with chopped fresh vegetables and a spicy sauce.

 

69 곰국수 gom-guksu

Noodles in Thick Beef Soup / Soupe de bœuf aux nouilles

Noodles in a meat broth that has been simmered for a long time. Served in a large bowl.

 

70 곰탕 / 곰국 gomtang / gomguk

Beef Bone Soup / Soupe de bœuf

 

 

Soup made from a stock of beef bones simmered for eight to twelve hours. The broth has a milky appearance and the meat is very tender. Gomtang is not seasoned during the cooking process and is served with salt and chopped green onions on the side so it can be seasoned to taste at the table. This soup is generally served with kkakdugi (a kimchi made of radishes).

 

71 곱창 gopchang

Beef Tripe / Tripes de bœuf

 

72 곱창구이 gopchang-gui

Grilled Beef Tripe / Grilled Pork Tripe / Tripes de bœuf grillées

Beef tripe seasoned with spices or salt and grilled.

 

73 곱창전골 gopchang-jeongol

Beef Tripe Hot Pot / Marmite de tripes de bœuf aux légumes

A spicy, flavorful hot pot of vegetables and seasoned beef tripe cooked in a beef broth.

 

74 곶감 gotgam

Dried Persimmon / Kaki séché

 

 

Persimmons that are peeled and fully dried in the open air. This very sweet, flavorful dried fruit is eaten on its own as a dessert or a snack and is also used in rice cakes or dessert drinks like persimmon punch.

 

75 과편 gwapyeon

Traditional Candied Fruit / Gâteau traditionnel aux fruits confits

Candied fruit that has been cooked in boiling water and strained, then left to harden in attractive shapes.

 

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Traditional Candied Fruit (gwapyeon)

A jellied dessert made from tart fruits such as small cherries or apricots. The fruit juice is boiled with sugar, then some starch is added to make the juice into jelly. The mixture is poured out and cooled, then later cut into small pieces.

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76 광어회 gwangeo-hoe

Sliced Raw Flatfish / Flétan cru

Fresh halibut (preferably alive just before preparation) that is filleted, sliced thinly, and served raw.

 

77 구기자차 gugijacha

Gugija Tea / Thé au 'gugija'

Tea made from the dried fruit of the Chinese matrimony vine. Usually served as a medicinal tea.

 

78 구절판 gujeol-pan

Platter of Nine Delicacies / Assiette de neuf délices

 

 

One of the most popular appetizers in Korean cuisine, this dish is served in a special platter that is divided into nine sections. The middle section holds small crepes made of flour and water, and in each of the eight surrounding sections is a different finely chopped ingredient, such as vegetables, beef, and abalone, resulting in a colorful and beautiful presentation. Once served, people place small amounts of each type of ingredient onto a crepe, roll it up, then dip it in a mix of soy sauce and vinegar before eating.

 

79 국 guk

Soup / Soupe

 

 

Soup, along with rice, is one of two essential elements of a Korean meal and is considered a main dish. Soups are made of vegetables, seafood, or meat and are seasoned with either salt, soy sauce or soybean paste (doenjang).

 

80 국밥 gukbap

Soup with Rice / Soupe de bœuf au riz

This main dish is a combination of the traditionally separate bowls of rice and soup with the steamed rice served in the bowl of soup.

 

81 국수 guksu

Noodle(s) / Nouilles

 

 

Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a broth or spicy sauce.

 

82 국수장국 guksu-jangguk

Noodles in Clear Broth / Soupe aux nouilles avec garniture de viande et de légumes

Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various toppings.

 

83 국수전골 guksu-jeongol

Noodle Hot Pot / Marmite de légumes, viande et nouilles

 

 

Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly cooked.

 

84 국화주 gukhwaju

Chrysanthemum Rice Wine / Liqueur de chrysanthème

Rice wine flavored by adding dried chrysanthemum petals to the wine during maturation.

 

85 굴 gul

Oyster / Huître

 

86 (생)굴밥 gulbap / saenggulbap

Oyster Rice / Riz aux huîtres

 

 

Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or chicken broth.

 

87 굴비 gulbi

Dried Yellow Croaker / Ombrine séchée

 

 

Yellow croaker, salted and dried.

 

88 굴전 guljeon

Pan-fried Oyster / Huîtres panées

Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon.

 

89 굴젓 guljeot

Spicy Pickled Oyster / Huîtres saumurées

Oysters pickled in salt with red chili pepper powder.

 

90 굴탕 / 굴국 gultang / gulguk

Oyster Soup / Soupe aux huîtres

 

 

Soup made with fresh oysters, white radish, dubu (soybean curd / tofu) and green onions. The soup is seasoned with pickled shrimp sauce.

 

91 굴튀김 gul-twigim

Deep-fried Oyster / Beignets d'huîtres

Fresh oysters dipped in a flour batter and deep-fried.

 

궁중전골 gungjung-jeongol ⇒ 신선로 sinseollo 500

 

92 귤 gyul

Mandarin Orange / Clémentine

 

 

93 김 gim

Laver / Algues séchées

 

 

This seaweed has sheet-like fronds and grows along the western and southern coasts of Korea. It is dried in sheets, then lightly oiled, salted, and roasted. Gim is usually eaten wrapped around a spoonful of rice.

 

94 김구이 gim-gui

Toasted Laver / Feuilles d'algues grillées a l'huile de sésame

Dried laver sheets lightly coated with sesame oil, sprinkled with salt, then toasted on a hot pan or over a low flame.

 

95 김무침 gim-muchim

Seasoned Laver / Feuilles d'algues séchées assaisonnées

 

 

Dried laver toasted, broken into small pieces, then seasoned.

 

96 김밥 gimbap

Gimbap / Rouleaux de riz farcis entourés de feuilles d'algues

 

 

To make this colorful roll, rice is spread on a dried laver sheet with beef, fried egg, pickled radish, and various steamed vegetables, then rolled and cut into slices.

 

97 김부각 gim-bugak

Deep-fried / Laver Friture de feuilles d' a algues enrobées de farine de riz gluant

Dried laver coated in a batter of glutinous rice starch, dried, and deep-fried.

 

98 김치 kimchi

Kimchi / Kimchi (chou fermenté)

 

 

Kimchi is Korea's definitive dish. Basic kimchi is made by soaking Chinese cabbage and white radish in salt water, then mixing it with red chili pepper powder, green onions, garlic, ginger and fish sauce. The kimchi acquires its strong flavor during the fermentation process. There are hundreds of types of kimchi, depending on the main vegetable ingredient, the type of fish sauce or other spices, and preparation method.

 

99 김치냉면 kimchi-naengmyeon

Chilled Noodle Soup with Kimchi / Soupe froide aux nouilles de sarrasin et au kimchi

Buckwheat noodles served in a chilled broth, topped with kimchi.

 

100 김치누름적 kimchi-nureumjeok

Pan-fried Kimchi Brochette / Brochettes de kimchi au bœuf et aux poireaux

Brochettes of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour and egg, and pan-fried.

 

101 김치만두 kimchi-mandu

Kimchi Dumplings / Raviolis au kimchi

Dumplings made with a filling that includes kimchi.

 

102 김치말이 kimchi-mari

Rice or Noodles in Chilled Kimchi Water / Riz ou nouilles au jus de kimchi

 

 

Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea.

 

103 김치밥 kimchibap

Rice Cooked with Kimchi / Riz au kimchi

Rice cooked with thin slices of kimchi and sometimes meat and soybean sprouts.

 

104 김치볶음 kimchi-bokkeum

Sauteed Kimchi / Kimchi sauté

Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kimchi.

 

105 김치볶음밥 kimchi-bokkeum-bap

Kimchi Fried Rice / Riz sauté au kimchi

 

 

Rice fried with chopped kimchi. Chopped beef and other ingredients can also be added.

 

106 김치전 kimchi-jeon

Kimchi Pancake / Crêpe au kimchi

 

 

Fried pancakes made with finely chopped kimchi in a flour and egg batter.

 

107 김치찌개 kimchi-jjigae

Kimchi Stew / Ragoût de kimchi au porc

A thick stew made from kimchi simmered with various kinds of meat.

 

108 김칫국 kimchitguk

Kimchi Soup / Soupe au kimchi

A soup of chopped kimchi that is not as thick as kimchi stew and usually has fewer ingredients.

 

109 깍두기 kkakdugi

Diced Radish Kimchi / Kimchi pimenté de navets coupés en dés

 

 

Kimchi made of diced white radish. The radish pieces are first salted and then mixed with the traditional kimchi sauce of red chili pepper powder, fish sauce, garlic, and green onions.

 

110 깨 kkae

⇔ 깻잎 kkaennip 116, 들깨 deulkkae 268, 참깨 chamkkae 692

Sesame (Seeds) (1) / Sésame

Sesame seeds include basic sesame seeds and perilla, or wild sesame seeds. ln both cases, the seeds are fried before the oil is extracted, which is used to provide flavor in Korean cuisine.

 

111 깨(엿)강정 kkae-gangjeong / kkaeyeot-gangjeong

Sesame Toffee / Gâteau de sésame au sirop de malt

 

 

A toffee made of roasted sesame seeds mixed in a malt toffee. The toffee hardens slightly as it cools and then it is cut into squares or rolled and sliced into flat round pieces.

 

112 깨국수 / 깻국국수 kkae-guksu / kkaetguk-guksu

Noodles in Sesame Soup / Soupe de sésame aux nouilles

Noodles in a sesame soup with beef meatballs, minari (Korean parsley), stir­fried shiitake mushrooms, and julienned cucumbers

 

113 깨소금 kkaesogeum

Sesame Salt / Graines de sésame grillées, moulues et salées

Sesame seeds roasted in a pan and ground with salt. One of the main seasonings in Korean cooking, this gives food a slightly buttery flavor.

 

114 깨죽 kkaejuk

Sesame Porridge / Bouillie de riz aux graines de sésame

 

 

A porridge made of sesame seeds that are fried and ground, then mixed with rice flour and simmered until thick.

 

115 깻국 kkaetguk

Sesame Soup / Potage de poulet aux graines de sésame grillées

Soup of roasted and ground sesame seeds cooked in a chicken broth.

 

116 깻잎 kkaennip

⇔ 깨 kkae 110

Wild Sesame Leave / Feuilles de sésame

 

 

117 깻잎나물 kkaennip-namul

Wild Sesame Leaf Namul / Feuilles de sésame assaisonnées

A side dish made of wild sesame leaves that are blanched and seasoned.

 

118 깻잎부각 kkaennip-bugak

Deep-fried Wild Sesame Leaves / Friture de feuilles de sésame à la farine de riz gluant

Wild sesame leaves coated on one side with a batter of glutinous rice starch and deep-fried. The leaves are sometimes sprinkled with sugar.

 

119 깻잎장아찌 kkaennip-jangajji

Pickled Wild Sesame Leaves / Feuilles de sésame marinées à la sauce de soja

 

 

A pickled side dish made of wild sesame leaves marinated in soy sauce. Other versions include sesame leaves pickled in soybean paste or fish sauce.

 

120 깻잎전 kkaennipjeon

Pan-fried Wild Sesame Leaves with Fillings / Feuilles de sésame farcies et panées

Wild sesame leaves folded in half with a filling of seasoned minced beef. The stuffed leaves are coated in flour, dipped in egg, and pan-fried.

 

121 꼬리곰탕 kkori-gomtang

Oxtail Soup / Soupe de queue de bœuf

A soup made by simmering oxtail in water for three to four hours.

 

122 꼬막무침 kkomak-muchim

Seasoned Ark Shells / Coques à la sauce de soja

 

 

Cooked ark shells seasoned with soy sauce and served on the half-shell.

 

123 꼬치구이 kkochi-gui

Meat and Vegetable Brochette / Brochettes de bœuf aux légumes

 

 

Brochettes of meat and vegetables, seasoned and grilled.

 

124 꼴뚜기젓 kkolttugijeot

Pickled Small Octopus / Calmar mariné

A variety of small octopus that has been cleaned and pickled in salt.

 

125 꽁치 kkongchi

Mackerel Pike / Orphie

 

 

126 꽁치구이 kkongchi-gui

Grilled Mackerel Pike / Orphie grillée

 

 

Mackerel pike (similar to mackerel but smaller and thinner) salted or spread with soybean paste (doenjang) and grilled.

 

127 꽁치조림 kkongchi-jorim

Braised Mackerel Pike / Orphie mijotée à la sauce de soja

Mackerel pike seasoned with green onions, garlic and a mixture of other ingredients (such as red chili pepper paste or soy sauce) and simmered over low heat.

 

128 꽃게 kkotge

⇔ 게 ge 39

Blue Crab / Crabe

 

129 꽃게찜 kkotgejjim

Steamed Blue Crab Meat / Crabe à la vapeur

Crab meat mixed with seasonings in a fluffy egg batter, then placed back in the shell, steamed, and garnished.

 

130 꽃게탕 kkotge-tang

Spicy Blue Crab Stew / Soupe au crabe

 

 

A soup of blue crab cooked with zucchini, green chili peppers and soybean paste (doenjang).

 

131 꾸미 kkumi

Meat Garnish / Morceaux de viande de bœuf pour soupe

Minced cooked meat used to garnish soups and stews.

 

132 꿩(고기) kkwong / kkwonggogi

Pheasant / Faisan

 

133 꿩(고기)구이 kkwong-gui / kkwonggogi-gui

Grilled Pheasant / Faisan grillé

 

 

Thinly sliced pheasant thigh meat seasoned with soy sauce, sesame seeds, black pepper, green onions, ginger and garlic, and then grilled.

 

134 꿩김치 / 생치김치 kkwong-kimchi / saengchi-kimchi

Pheasant Kimchi / Kimchi à l'eau, au faisan et aux navets

A special kimchi of cooked pheasant meat mixed with whole white radish marinated in salt water. Some versions use pickled cucumbers instead of white radish.

 

135 꿩만두 kkwong-mandu

Pheasant Dumplings / Raviolis au faisan

 

 

A dumpling stuffed with pheasant and vegetables, cooked in a clear broth, and served as a winter delicacy.

 

136 꿩칼국수 kkwong-kalguksu

Home-style Noodles in Pheasant Soup / Soupe au faisan et aux nouilles maison

Home-style noodles made of flour, bean powder and egg, cooked in a pheasant broth.