137 나물 namul

Seasoned Vegetables / Légumes assaisonnés

 

 

Side dishes of vegetables or wild leafy greens. There are two main methods of preparation: stir-frying the vegetables with spices, and blanching the vegetables and then seasoning them. The most common seasonings are soy sauce, garlic, sesame seeds, sesame oil, and chopped green onions.

 

138 나박김치 nabak-kimchi

Water Kimchi / Kimchi aux morceaux de navet et de chou

 

 

A slightly pink kimchi made with Chinese cabbage, thinly sliced white radish, a large amount of water, and minari (a leafy vegetable resembling parsley) to give this kimchi a distinctive a flavor.

 

139 낙지 nakji

Baby Octopus / Poulpe

 

 

140 낙지볶음 nakji-bokkeum

Stir-fried Octopus / Poulpe sauté et assaisonné

Baby octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions.

 

141 낙지전골 nakji-jeongol

Baby Octopus Hot Pot / Marmite de poulpe assaisonné aux légumes

 

 

Seasoned baby octopus cooked in a hot pot with green onions, crown daisy, and other vegetables.

 

142 낙지회 nakjihoe

Raw Baby Octopus / Poulpe cru

Live or poached baby octopus served with a dipping sauce of red chili pepper paste with vinegar and sugar.

 

143 내장탕 naejangtang

Beef Tripe and Intestine Soup / Soupe aux tripes de bœuf

Soup of beef, tripe and intestines cooked over a long period.

 

144 냉국 naengguk

Chilled Soup / Soupe froide

 

 

Chilled soups made with eggplant, cucumber, or seaweed. Served in the summer with rice.

 

145 냉국수 naengguksu

Chilled Noodle Soup / Nouilles dans le jus de kimchi aux feuilles de radis

A soup of noodles in chilled yeolmu-kimchi (a water kimchi made of radishes and their leaves) and topped with julienned egg garnish and slices of beef.

 

146 냉면 naengmyeon

Chilled Buckwheat Noodle Soup / Nouilles de sarrasin au bouillon froid

 

 

Buckwheat noodles served in a chilled beef broth with slices of beef, radish kimchi, sliced Korean pear, a boiled egg, and seasoned cucumber on top. Vinegar and mustard are added to according to individual taste. This is a favorite summer dish.

 

147 냉이 naengi

Naengi / Capselle

 

 

Shepherd's purse, a white-flowered plant in the cabbage family, which grows in fields and is picked and eaten in spring.

 

148 냉이나물(무침) naengi-namul / naengi-namul-muchim

Naengi Namul / Capselles à la sauce de soja

A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy sauce.

 

149 냉잇국 naengitguk

Naengi Soup / Soupe aux capselles

 

 

A soup of naengi (shepherd's purse) in a soybean paste (doenjang) broth, usually with clams.

 

150 너비아니 neobiani

Marinated Grilled Beef Slices / Grillade d'émincé de bœuf mariné

 

 

Thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled.

 

151 노각생채 nogak-saengchae

Seasoned Overripe Cucumbers / Concombre mûr saumuré et épicé

Overripe cucumbers that have turned yellowish are peeled and soaked in salt water. The salted cucumbers are squeezed to eliminate excess water, then chopped and spiced with red chili pepper paste, vinegar, green onions, garlic, black pepper, and sugar.

 

152 녹두 nokdu

Mung Bean / Lentilles vertes

 

 

Mung beans are ground to make mung bean jelly, mung bean and vegetable pancakes, rice cake coating, and mung bean porridge, similar to a Chinese congee. Mung bean sprouts are also eaten as a vegetable side dish.

 

153 녹두묵 nokdumuk

Mung Bean Jelly / Gelée de lentilles vertes

A firm jelly made with mung bean starch. Also called cheongpomuk.

 

154 녹두빈대떡 nokdu-bindaetteok

Mung Bean Pancake / Galettes de lentilles vertes et de riz aux légumes

 

 

A fried pancake made of mung bean flour and a little glutinous rice flour cooked with pork, sliced kimchi, green bean sprouts, green onions and garlic.

 

155 녹두죽 nokdujuk

Mung Bean Porridge / Bouillie de riz aux lentilles vertes

 

 

A porridge of mung beans and rice, similar to Chinese congee.

 

156 녹차 nokcha

Green Tea / Thé vert coréen

 

 

A tea made from tea leaves picked when tender and green, then dried carefully to preserve the green color.

 

157 녹차밥 nokchabap

Green Tea Rice / Riz au thé vert

Rice cooked in green tea instead of plain water.

 

158 농어 nongeo

Sea Bass / Bar

Sea bass is finely sliced and eaten raw, grilled, braised, or cooked in soups.

 

159 누룽지 nurungji

Scorched Rice / Gratin de riz ('nurungji')

 

 

Crusty, browned rice made from the scorched part of steamed rice that is usually stuck to the bottom of the rice pot. lt is eaten in hot water as a browned rice tea after a meal or fried as a crispy snack. Also called nurunbap.

 

160 누름적 nureumjeok

Pan-fried Green Onion and Fiddlehead / Ciboulette et pousses de fougère panée

Thin green onions and fiddleheads cut into similar lengths, then mixed in a flour and egg batter and pan-fried.