바람떡 baramtteok ⇒ 개피떡 gaepitteok 36

 

355 박오가리나물 bagogari-namul

Gourd Peel Namul / Courges séchées mijotées avec assaisonnement

A side dish made of dried gourd skins that are soaked, seasoned, and cooked over low heat until the flavor is fully absorbed.

 

356 반찬 banchan

Side Dishes / Plats d'accompagnement

A range of dishes eaten with rice to add flavor. The basic Korean meal consists of a bowl of rice, a soup or stew and some side dishes. Also called chan.

 

357 밤 bam

⇒ 생률 saengnyul

Chestnut(s) / Marron (châtaigne)

 

 

The chestnut is used in diverse ways in Korean cuisine. Chestnuts are peeled and eaten raw as a companion for alcoholic drinks and put into cold dishes and even kimchi. They are also added to rice and braised beef rib dishes, are an important ingredient in many types of rice cake, and are served roasted, steamed, marinated in honey or made into cookies as a snack or dessert.

 

358 밤단자 bam-danja

Sweet Rice Balls Coated with Chestnuts / Perles de riz gluant aux marrons et au miel

Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground chestnut.

 

359 밤초 bamcho

Candied Chestnuts / Marrons glacés

 

 

Peeled chestnuts simmered in water with sugar or honey until candied.

 

360 밥 bap

Rice / Bol de riz nature

 

 

Rice that has been washed, brought to a boil and simmered until cooked. ln Korean, the expression 'eating rice' means to have a meal. Rice is unquestionably the essence of a Korean meal. There are several varieties of cooked rice: white (non-glutinous) rice, sweet (glutinous) rice, and rice mixed with other grains.

 

361 배 bae

Korean Pear / Poire

 

 

One of the most popular fruits in Korea, the Korean pear is bigger and rounder than its Western counterpart. lt is also has a very crunchy texture and more juice. Sliced pear is added to many Korean dishes.

 

362 배숙 baesuk

Boiled Sweet Pear with Ginger / Poires cuites au sirop de gingembre

Peeled and sliced Korean pears cooked in water with black peppercorns, ginger and sugar, then garnished with ground pine nuts.

 

363 배추 baechu

Chinese Cabbage / Chou chinois

As the main ingredient in kimchi, white cabbage is halved and its layers of leaves are filled with a spicy mixture. Similar cabbages can be found in Japan and China.

 

364 배추겉절이 baechu-geotjeori

Spicy Chinese Cabbage Salad Kimchi / Feuilles de chou chinois saumurées et assaisonnées

 

 

A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar.

 

365 배추김치 baechu-kimchi

Kimchi / Kimchi de chou chinois

 

 

The most basic type of kimchi, made of whole Chinese cabbages. The cabbages are cut in half and then salted or soaked in salt water. Alter the leaves have lost some of their water, a mixture of julienned white radish, garlic, red chili pepper powder, green onions, fish sauce and ginger is spread over the layers of leaves. The cabbages are put in jars and left to season until the flavor is fully absorbed.

 

366 배추꼬릿국 baechukkoritguk

Chinese Cabbage Root Soup / Soupe de pâte de soja fermentée aux racines de chou chinois

A soup made of Chinese cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies.

 

367 배추속댓국 baechusokdaetguk

Chinese Cabbage Heart Soup / Soupe de bœuf aux cœurs de chou chinois

A soup made of the Chinese cabbage hearts in soybean paste (doenjang) broth with sliced beef and red chili pepper paste.

 

368 배춧국 baechutguk

Chinese Cabbage Soup (1) / Soupe au chou chinois

 

 

A soup made of soybean paste (doenjang) and Chinese cabbage leaves.

 

369 백김치 back-kimchi

White Kimchi / Kimchi blanc non pimenté

 

 

A version of cabbage kimchi with very small amounts of red chili pepper powder used only for seasoning the julienned radishes in the sauce.

 

370 백반 baekban

Set Menu with Rice and Side Dishes (Restaurant Menu) / Riz blanc accompagné de soupe et de mets variés

Baekban can mean simply steamed white rice or a full menu of rice, soup and side dishes. The names of baekban dishes vary according to the main dish or soup that accompanies the rice, for example, doenjang stew baekban or bulgogi baekban.

 

371 백설기 baekseolgi

Snow White Rice Cake / Gâteau blanc de farine de riz

 

 

A white rice cake is cooked in a large steamer. This cake has a relatively coarse texture and is chewy and sweet. lt is traditionally shared with friends and neighbors at the feast celebrating the hundredth day after a baby's birth.

 

372 밴댕이젓 baendaengijeot

Pickled Large-eyed Herring / Harenguets saumurés

Sauce made of large-eyed herring that have been heavily salted and pickled to make a thick, dark fish sauce that will keep for a long time. Can be served as a side dish.

 

373 뱅어포 baengeopo

Dried Whitebait / Blanchaille séchée

Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled.

 

374 버섯 beoseot

Mushroom / Champignons

 

 

The most commonly used mushrooms in Korean cuisine are the fragrant pine (songi) mushrooms, oyster (neutari) mushrooms, wood ear (mogi) mushrooms (very dark and thin, used mostly in Chinese and Korean cuisine), enoki (paengi) mushrooms, coral (ssari) mushrooms, shiitake (pyogo) and common button mushrooms.

 

375 버섯국 beoseotguk

Mushroom Soup / Soupe aux champignons

A clear soup made of mushrooms, beef and dubu (soybean curd / tofu) in broth.

 

376 버섯볶음 beoseot-bokkeum

Stir-fried Mushroom / Champignons sautés à la sauce de soja

 

 

A stir-fry of mushrooms, onions and beef with seasoned soy sauce.

 

377 버섯전골 beoseot-jeongol

Mushroom Hot Pot / Marmite de champignons

A hot pot of mushrooms including shiitake, coral, and oyster mushrooms, sliced and laid together with seasoned meat and minari (Korean parsley).

 

378 (경주)법주 beopju / Gyeongju-beopju

Rice Wine (Gyeongju Style) / Alcool de riz de qualité de Gyeongju

First created by a Gyeongju family, this high quality rice wine is made from bath white and glutinous rice. The alcohol content is approximately 15%.

 

379 보리밥 bori-bap

Barley Rice / Riz à l'orge

 

 

Rice cooked with barley.

 

380 보리수단 bori-sudan

Barley Balls in Omija Punch / Boisson sucrée à l''omija' et aux boules d'orge

A drink made of honey water and omija (fruit of the Chinese magnolia vine) with cooked barley balls coated in starch.

 

381 보리차 boricha

Barley Tea / Thé à l'orge

Roasted barley cooked in water. Served bath hot and cold, this is one of the most common beverages found in Korean homes and restaurants and is often served instead of water.

 

383 보쌈 bossam

Napa Wraps with Pork / Feuille de chou pour envelopper du porc bouilli

 

 

Pork and kimchi wrapped in steamed cabbage leaves. Also called jeyuk-bossam or kimchi-bossam.

 

384 보쌈김치 bossam-kimchi

Wrapped Kimchi / Kimchi farci aux épices variées

 

 

A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to season together. When served, the individual bundles are put on dishes, unwrapped and eaten. This is a specialty of the Gaeseong region.

 

385 복(어) bok / bogeo

Puffer Fish (Swellfish / Globefish) / Poisson-globe

 

386 복(어)매운탕 bok-maeun-tang / bogeo-maeun-tang

Spicy Puffer Fish Stew / Soupe de poisson-globe pimentée

A stew made of puffer fish, dubu (soybean curd tofu), soybean sprouts, minari (Korean parsley) and other vegetables, and spiced with red chili pepper paste and red chili pepper powder.

 

387 복숭아 boksunga

Peach / Pêche

 

388 복어회 bogeohoe

Raw Puffer Fish / Poisson-globe cru

Thin slices of raw puffer fish prepared after removing the poisonous liver and roe. Raw puffer fish is served with a dipping sauce of vinegared red chili pepper paste.

 

389 복(어)지리 bok-jiri / bogeo-jiri

Puffer Fish Soup / Soupe de poisson-globe à la sauce de soja

Soup of puffer fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in a clear broth.

 

390 복(어)찜 bokjjim / bogeojjim

Braised Puffer Fish / Poisson-globe braisé à la sauce de soja

Puffer fish braised in soy sauce, garnished, and salted with pickled shrimp sauce.

 

391 볶음밥 bokkeumbap

Fried Rice / Riz sauté aux légumes et à la viande

 

 

Cooked rice pan-fried with chopped meat and vegetables.

 

392 부각 bugak

Vegetable and Seaweed Chips / Friture d'algues ou de légumes enrobés de farine de riz gluant

Seaweed or vegetables coated with glutinous rice starch, dried, and deep-fried.

 

393 부대찌개 budae-jjigae

Sausage Stew / Ragoût 'de l'armée' aux saucisses et aux légumes

A spicy stew of wieners, luncheon meat, macaroni and vegetables. This dish originated from ingredients that could be scavenged from the U.S. military camps in Korea during the Korean War.

 

394 부추 buchu

Chive / Ciboulette alliacée

 

 

There are two kinds of chives: Korean and Chinese. Chinese chives are wider and mostly used in Chinese dishes. The chives used in Korea are flatter than Western chives and have a stronger flavor.

 

395 부추김치 buchu-kimchi

Chive Kimchi / Kimchi de ciboulette alliacée

 

 

A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch.

 

396 부추전 buchujeon

Chive Pancake / Crêpe à la ciboulette alliacée

 

 

Pan-fried fiat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled clams.

 

397 북어 bugeo

⇒ 동태 dongtae 236, 명태 myeongtae 315, 황태구이 hwangtae-gui 801

Dried Pollack / Merlan jaune séché

Dried pollack is used as an ingredient in a variety of soups and side dishes. There are many grades but fish caught and dried in the winter is considered the best.

 

398 북어구이 bugeo-gui

Grilled Dried Pollack / Merlan jaune séché, grillé et assaisonné

 

 

Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled.

 

북어껍질국 bugeokkeopjilguk ⇒ 어글탕 eogeultang 533

 

399 북어무침 bugeo-muchim

Seasoned Dried Pollack / Petits morceaux de merlan jaune séché assaisonnés

Dried pollack shredded into thin strips and seasoned.

 

400 북어보푸라기 bugeo-bopuragi

Seasoned Dried Pollack Flakes / Merlan séché broyé et assaisonné

Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color.

 

401 북어조림 bugeo-jorim

Braised Dried Pollack / Merlan jaune séché mijoté à la sauce de soja

Dried pollack braised in soy sauce, green anions and garlic until the flavor is fully absorbed by the fish. Served as a side dish.

 

402 북어찜 bugeojjim

Simmered Dried Pollack / Merlan jaune séché braisé

Seasoned dried pollack simmered over low heat in a small amount of water.

 

403 북엇국 bugeo-guk

Dried Pollack Soup / Soupe de merlan jaune séché

 

 

A soup made of dried pollack shredded by hand in a clear broth with garlic, green onions and a beaten egg added just before serving.

 

불갈비 bulgalbi ⇒ 갈비구이 galbi-gui 18

 

404 불고기 bulgogi

Bulgogi / Barbecue coréen (grillade de bœuf mariné)

 

 

Thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and grilled at the table. Bulgogi is one of Korea's most popular beef dishes.

 

405 불고기뚝배기 bulgogi-ttukbaegi

Bulgogi in Stone Pot / Barbecue coréen en cassolette

 

 

Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi for one.

 

406 불낙전골 bullak-jeongol

Bulgogi and Baby Octopus Hot Pot / Marmite de bœuf et de poulpe

A hot pot of marinated beef and spiced baby octopus cooked with vegetables in a broth.

 

407 불백정식 bulbaek-jeongsik

Bulgogi Set Menu / Barbecue coréen servi avec un bol de riz et des petits plats d'accompagnement

A set menu of grilled marinated beef, rice, and some side dishes.

 

408 붕어찜 bungeojjim

Braised Crusian Carp / Carassin braisé à la pâte de soja fermentée

Carp braised in a soybean paste (doenjang) broth.

 

409 (무)비늘김치 bineul-kimchi / mubineul-kimchi

Stuffed White Radish Kimchi / Kimchi de navets farcis

 

 

A kimchi made of whole white radishes with diagonal slits that are stuffed with sliced radish and seasonings.

 

410 비빔국수 bibim-guksu

Spicy Noodles / Nouilles à la sauce piquante, aux légumes et aux émincés de viande

Cooked noodles mixed with vegetables, meat and a spicy sauce.

 

411 비빔냉면 bibim-naengmyeon

Spicy Buckwheat Noodles / Nouilles de sarrasin froides aux épices

Chilled buckwheat noodles mixed in a spicy sauce and topped with sliced cold meat, sliced Korean pear, cucumbers, and other vegetables.

 

412 비빔밥 bibimbap

Bibimbap (Rice Mixed with Vegetables and Beef) / Riz aux légumes et à la viande assaisonné d'huile de sésame et de pâte de piment ('bibimbap')

 

 

One of the most popular Korean dishes, bibimbap consists of a bowl of rice topped with fresh and cooked vegetables and red chili pepper paste. Everything is mixed together before eating. Seasoned raw beef, grilled beef, or a fried egg can also be added. There are many styles and regional variations of this dish. The cities of Jeonju and Jinju are famous for their distinctive bibimbap and there are other variations such as hot stone pot (dolsot) bibimbap, soybean sprout bibimbap, and vegetable bibimbap. Goldongban is the royal court term for bibimbap.

 

413 비지찌개 biji-jjigae

Soybean Puree Stew / Ragoût de purée de graines de soja

A stew made of the soybean puree that is left after making dubu (soybean curd / tofu). Sliced pork and / or vegetables are added to the stew while cooking.

 

빈대떡 bindae-tteok ⇒ 녹두빈대떡 nokdu-bindaetteok 154

 

414 빙수 bingsu

Shaved Ice with Toppings / Glace pilée avec haricots rouges et morceaux de fruits

 

 

A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. ln accordance with the main topping, different variations are called pat-bingsu (sweet red bean), gwail-bingsu (fruit), and so on.