283 마늘 maneul

Garlic / Ail

 

 

One of the most important ingredients in Korean cuisine.

 

284 마늘장아찌 maneul-jangajji

Pickled Garlic / Ail mariné à la sauce de soja, au vinaigre et au sucre

 

 

Whole garlic bulbs soaked in salt water for about ten days, then pickled in a mixture of soy sauce, sugar, and vinegar until the flavor has been completely absorbed by the garlic. This pickled garlic can be preserved for a long period and is served as a side dish.

 

285 마늘종 maneuljong

Garlic Stems / Tiges d'ail

The young, green stem of the garlic plant is steamed or braised and served as a side dish or pickled and enjoyed over longer periods.

 

286 마늘종볶음 maneuljong-bokkeum

Sauteed Garlic Stems / Tiges d'ail sautées et assaisonnées

Side dish of garlic stems that are cut and sauteed with various seasonings.

 

287 마늘종장아찌 maneuljong-jangajji

Pickled Garlic Stems / Tiges d'ail marinées à la pâte de piment ou à la sauce de soja au vinaigre

 

 

Garlic stems pickled in red chili pepper paste or soy sauce and vinegar.

 

288 마른안주 mareun-anju

Dry Snacks / Amuse-bouche (assortiment de poisson et viande séchés)

Dry snacks, such as dried fish, dried beef or other meats, and dried peas and beans. Served with traditional liquors and other alcohol.

 

289 막걸리 makgeolli

⇔ 동동주 dongdongju 233

Makgeolli (Thick Rice Beer) / Alcool de riz ('makgeolli')

 

 

A thick, milky rice beer made by adding yeast and water to steamed white rice, glutinous rice, barley and wheat flour and leaving it to ferment at a set temperature. lt is also called farmers' beer because it was traditionally drunk by farmers in the fields as a refreshment. When the grains and sediment are removed, the result is a clear rice liquor called cheongju. The thick, creamy version with grains of cooked rice floating in it is called dongdongju. This beer is the oldest form of alcohol in Korea and has an alcohol content of 6-7%.

 

290 막국수 mak-guksu

Buckwheat Noodles / Nouilles de sarrasin froides aux légumes

Buckwheat noodles in either a chilled clear broth or mixed with chopped vegetables and a spicy.

 

291 막김치 mak-kimchi

Mixed Kimchi / Kimchi de chou et de navet

A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce.

 

292 막장 makjang

Soybean Paste Mixed with Barley / Pâte de soja fermentée à l'orge

A sauce made of cooked barley, glutinous rice porridge, fermented soybeans, and salt.

 

293 만두 mandu

Dumplings / Raviolis

 

 

Dumplings consisting of thin, flat pieces of dough filled with vegetables, meat, and spices. These dumplings are either cooked in boiling water, steamed, or fried in oil.

 

294 만두전골 mandu-jeongol

Dumpling Hot Pot / Marmite de raviolis aux légumes

 

 

A hot pot of dumplings, meat, and vegetables in a meat broth.

 

295 만둣국 mandu-guk

Dumpling Soup / Soupe aux raviolis

A soup of dumplings in a clear meat broth topped with slices of beef and julienned egg garnish.

 

296 맑은장국 malgeun-jangguk

⇔ 쇠고기맑은장국 soegogi-malgeunjangguk 465

Clear Beef Soup (1) / Consommé de bœuf aux navets

A clear broth made of beef and Korean radish. This is the soup base for many noodle dishes but can also refer to a simple soup of beef and radish.

 

297 매실 maesil

Japanese Plums / Prunelle

 

 

Japanese plums are smaller and harder than regular plums. These green plums are very fragrant and are often used to make a sweet wine but can also be pickled in salt and sugar. Recently, they have been added to soybean paste (doenjang) and red chili pepper paste.

 

298 매실주 maesilju

Japanese Plum Liquor / Liqueur de prunelles

A liquor made by adding Japanese plums and sugar to soju.

 

299 매운탕 maeun-tang

Spicy Fish Stew / Soupe pimentée de poisson

A thick spicy stew of fish or clams with vegetables and red chili pepper powder and / or red chili pepper paste.

 

300 매작과 maejakgwa

Fried Ribbon Cookies / Gâteaux torsadés frits au miel et couverts de pignons en poudre

 

 

Cookies made of flour dough cut into ribbons, deep-fried, dipped in syrup, then coated with ground pine nuts.

 

301 머위나물 meowi-namul

Butterbur Stem Namul / Tussilages sautés et assaisonnés

 

 

Blanched stems of the butterbur (sweet colt's foot) sauteed and seasoned.

 

302 먹장어구이 / 곰장어구이 meokjangeo-gui / gomjangeo-gui

Grilled Eel / Anguille de mer grillée

Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste.

 

303 먹장어회 / 곰장어회 meokjangeohoe / gomjangeohoe

Raw Eel / Anguille de mer crue

Skinned fresh sea eel thinly sliced and served raw with vinegared red chili pepper paste, sliced green chili peppers, and sliced garlic on the side.

 

304 멍게 meongge

Sea Squirt / Oursin

 

 

Sea squirt has red leathery skin but the inside flesh is yellow and soft. The yellow flesh is a delicacy and is served raw with a spicy dipping sauce of vinegared red chili pepper paste.

 

305 메기매운탕 megi-maeuntang

Spicy Catfish Stew / Soupe pimentée de poisson-chat et légumes

A thick, spicy stew of freshwater catfish and vegetables.

 

306 메밀 memil

Buckwheat / Sarrasin

Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly.

 

307 메밀국수 memil-guksu

Buckwheat Noodles / Nouilles de sarrasin froides

 

 

Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed.

 

308 메밀묵(무침) memilmuk / memilmuk-muchim

Buckwheat Jelly / Gelée de sarrasin (assaisonnée)

 

 

A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi.

 

309 메주 meju

Fermented Soybean Bricks / Graines de soja fermentées

 

 

Fermented soybeans that are dried into bricks. This is the main ingredient for soy sauce and soybean paste (doenjang).

 

310 멸치 myeolchi

Dried Anchovies / Anchois séchés

 

 

Anchovies are sun-dried and prepared differently according to their size. The large anchovies are used to make broth; the mid-sized ones are braised in soy sauce, and the smallest ones are pan-fried. Fresh anchovies are also pickled in salt.

 

311 멸치볶음 myeolchi-bokkeum

Sauteed Dried Anchovies / Anchois séchés sautés à la sauce de soja sucrée

A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup.

 

312 명란 myeongnan

Pollack Roe / Œufs de merlan

 

313 명란젓 myeongnanjeot

Pickled Pollack Roe / Œufs de merlan saumurés

Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice.

 

명란찌개 myeongnan-jjigae ⇒ 알탕 altang 521

 

314 명란찜 myeongnanjjim

Steamed Spicy Pollack Roe / Œufs de merlan assaisonnés à la vapeur

Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground sesame seeds.

 

315 명태 myeongtae

⇒ 동태 dongtae 236, 북어 bugeo 397, 황태구이 hwangtae-gui 801

Pollack / Merlan

 

 

Pollack caught and frozen in the winter is called dongtae; completely dried pollack is called bugeo; pollack which is frozen and then dried is called hwangtae; and half-dried pollack is called kodari.

 

316 모과 mogwa

Chinese Quince / Coing

 

 

This fruit has a beautiful fragrance but is very hard and cannot be eaten fresh. Chinese quince are usually diced and mixed in honey or sugar. This mixture can be added to hot water to make a sweet fruit tea and is also used in fruit punch drinks.

 

317 모과차 mogwacha

Chinese Quince Tea / Thé au coing

 

 

A sweet tea made of thin slices of Chinese quince that have been preserved in honey.

 

318 모둠전 modum-jeon

Assorted Pan-fried Delicacies / Assortiment de poisson et légumes panés

 

 

A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried.

 

319 모둠회 modum-hoe

Assorted Sliced Raw Fish / Assiette de poisson cru

Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish.

 

320 무 mu

White Radish / Navet

An important ingredient in kimchi, white radish is also braised and used in soups.

 

321 무나물 mu-namul

White Radish Namul / Julienne de navets blanchie et assaisonnée

Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit.

 

322 무말랭이무침 mumallaengi-muchim

Seasoned Dried Radish / Julienne de navets séchés et assaisonnés

 

 

A side dish of julienned white radish that has been dried in the open air (a process that preserves vegetables over the winter) then briefly soaked in water and seasoned.

 

323 무말랭이장아찌 mumallaengi-jangajji

Dried Radish Pickles / Julienne de navets séchés et marinés à la sauce de soja

Dried white radish slices pickled in soy sauce and mixed with other seasonings. Dried chili pepper leaves that have been soaked in water are often added as well.

 

324 무생채 mu-saengchae

Julienne Korean Radish Salad / Julienne de navets à la sauce vinaigrée et pimentée

A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called muchae-muchim.

 

325 무지개떡 mujigaetteok

Rainbow Rice Cake / Gâteau de riz aux couleurs de l'arc-en-ciel

 

 

Rice cake with different colored layers made of rice flour, salt, sugar, and coloring.

 

무채무침 muchae-muchim ⇒ 무생채 mu-saengchae 324

 

326 무청김치 mucheong-kimchi

Radish Stem Kimchi / Kimchi de feuilles de radis

 

 

A kimchi made of the green part of radish stems and leaves.

 

327 묵 muk

Jelly / Flan de fécules diverses

 

 

A firm jelly made of acorn, mung bean, or buckwheat starch boiled in water and cooled until it sets.

 

328 문배주 munbaeju

Munbaeju / 'Munbaeju' (alcool traditionnel à base de millet et de sorgho)

A traditional liquor made of malted wheat, rice, and millet which originates in the Pyeongyang region of North Korea. lt is famous for its fragrance which is said to resemble the munbae rose, hence its name. The alcohol content is around 40%.

 

329 문어 muneo

Octopus / Poulpe

 

330 문어숙회 muneo-sukhoe

Parboiled Octopus / Poulpes pochés servis avec de la sauce au piment et au vinaigre

Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste.

 

331 물김치 mul-kimchi

Water Kimchi / Kimchi à l'eau

 

 

A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. This kind of kimchi includes sliced radish and cabbage kimchi (nabak-kimchi), kimchi made with whole baby white radishes and their stalks (yeolmu-kimchi), deodeok root kimchi (deodeok-mul-kimchi ), and ginseng, radish and cabbage kimchi (ginseng-nabak-kimchi).

 

332 물냉면 mul-naengmyeon

Cold Buckwheat Noodles / Nouilles dans un bouillon froid

 

 

A soup with buckwheat noodles and various toppings served in a chilled broth. The version with a spicy sauce instead of the soup is called bibim­naengmyeon.

 

333 물만두 mul-mandu

Boiled Dumplings / Raviolis cuits à l'eau

Dumplings cooked in water or broth and served with soup.

 

334 물엿 mullyeot

Maltose Syrup / Sirop d'orgeat

A syrup made of malt and rice or other cereals. This thick, sweet syrup is used in many dishes.

 

335 뭇국 / 무맑은탕 mutguk / mu-malgeuntang

Radish and Beef Soup / Soupe de bœuf aux navets

A soup made of white radish and seasoned beef.

 

336 미나리 minari

Minari / 'Minari' (sorte de cresson)

 

 

A leafy green resembling parsley and a member of the dropwort family.

 

337 미나리강회 minari-ganghoe

Minari Bundles with Meat / 'Minari', bœuf et piment rouge préparés en petites bottes à tremper dans la sauce de piment au vinaigre

 

 

Blanched minari (Korean parsley) wrapped around cooked meat, julienned egg garnish, and red chili pepper and served with a dipping sauce of vinegared red chili pepper paste.

 

338 미나리무침 minari-muchim

Blanched and Seasoned Minari / 'Minari' blanchi et assaisonné

Blanched minari (Korean parsley) mixed with a spicy sauce.

 

339 미더덕찜 mideodeokjjim

Cooked Mideodeok / Ragoût de jujubes de mer aux germes de soja et au 'minari'

Mideodeok (a small oval sea animal with wrinkly skin and soft orange flesh similar ta a sea squirt) mixed with bean sprouts and minari (Korean parsley) and braised in a small amount of broth with rice flour and red chili pepper powder.

 

340 미삼무침 misam-muchim

Seasoned Young Ginseng / Petites racines de ginseng assaisonnées

Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste.

 

341 미숫가루 misutgaru

Grain Powder Drink Mix / Farine de riz gluant grillé

 

 

A powder made from steamed rice that has been dried, toasted, and ground. lt is mixed with cold water and sugar or honey to make a popular summer drink.

 

342 미역 miyeok

Seaweed / Algue

 

 

343 미역국 miyeok-guk

Seaweed Soup / Soupe aux algues ('miyeok')

 

 

A soup made of seaweed that is soaked, drained, then cooked in a broth of beef or dried anchovies. This soup is traditionally given to mothers after childbirth.

 

344 미역냉국 miyeok-naengguk

Chilled Seaweed Soup / Soupe froide aux algues

A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned cucumbers are added to the chilled soup.

 

345 미역무침 miyeok-muchim

Spicy Seaweed / Algues blanchies à la sauce de piment et au vinaigre

Blanched fresh seaweed seasoned with soy sauce and vinegar or vinegared red chili pepper paste.

 

346 미역쌈 miyeokssam

Seaweed Wraps / Riz enveloppé dans des algues blanchies

Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods.

 

347 (생)미역초회 miyeok-chohoe / saengmiyeok-chohoe

Seaweed and Cucumber Salad / Algues au concombre à la sauce vinaigrée

Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing.

 

348 미음 mieum

Rice Gruel / Bouillie de riz légère

 

 

A thin, clear gruel made of one part rice and ten parts water. This is mostly given to patients because it is easy to drink.

 

349 민어 mineo

Croaker / Sciène

 

350 민어구이 mineo-gui

Grilled Croaker / Sciène grillée

Salted and grilled croaker.

 

351 민어매운탕 mineo-maeuntang

Spicy Croaker Stew / Soupe pimentée à la sciène

 

 

A spicy red stew with croaker, beef, summer squash, minari (Korean parsley), other vegetables, and garlic.

 

352 민어포 mineopo

Dried Croaker Fillets / Filet de sciène séché et assaisonné

Fully dried croaker fillets seasoned with soy sauce, salt and sugar, then thinly sliced before eating.

 

밀감 milgam ⇒ 귤 gyul 92

 

353 밀쌈 milssam

Mini Crepes / Rouleau de légumes et de viande enveloppés dans une crêpe

 

 

A dish consisting of small crepes and thinly sliced vegetables and meat. The crepes are made of a flour and egg batter that is pan-fried over low heat. The crepes are then rolled with the sliced vegetables and meat inside.

 

354 밑반찬 mitbanchan

Assorted Side Dishes / Petits plats d'accompagnement

Side dishes such as cucumber pickles, beans or beef braised in soy sauce are made in large batches and served over a period of time. Most Korean households have an assortment of these dishes at any given time to provide a tasty accompaniment to rice.