415 사골 sagol
Mixed Ox Bones / Os de crosse de bœuf
Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impurities and remaining blood, then are simmered in water for a long time to produce a milky broth.
416 사과 sagwa
Apple / Pomme
417 사슬(어산)적 saseuljeok / saseul-eosanjeok
Pan-fried Beef and Fish Brochette / Brochettes de bœuf et de poisson
Pan-fried skewers of marinated beef and fish.
418 사태찜 sataejjim
Simmered Beef Shank / Gîte de bœuf braisé aux légumes
Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and soy sauce in a meat broth.
419 산자 sanja
Deep-fried Sweet Rice Cookies / Gâteaux de riz croustillant au miel
Rice cookies made of a glutinous rice flour dough cut into squares, deep-fried, and coated with puffed rice.
420 산적 sanjeok
Beef and Vegetable Brochette (1) / Brochettes de bœuf aux légumes
Grilled skewers of beef and vegetables. The brochettes can also be dipped in flour and egg, then pan-fried.
421 산채비빔밥 sanchae-bibimbap
Wild Vegetable Bibimbap / Riz aux légumes de montagne
A type of bibimbap made with seasoned wild leafy greens and root vegetables gathered in the mountains. The vegetables are seasoned, put on top of the rice, and then everything is mixed together with a spicy red pepper sauce before eating.
422 살구 salgu
Apricot / Abricot
423 살구편 salgupyeon
Jellied Apricots / Abricots confits
Apricots that have been cooked in water, strained, and simmered in sugar or honey. Starch is added to make a jelly.
424 삼겹살구이 samgyeopsal-gui
⇔ 돼지고기 dwaejigogi 243, 제육 jeyuk 654
Grilled Pork Belly / Poitrine de porc grillée
Strips of pork belly (the same cut as bacon but not smoked) mixed with a spicy red chili pepper paste sauce and grilled, or grilled plain and dipped in a mixture of sesame oil and salt before eating.
425 삼계탕 samgye-tang
Ginseng Chicken Soup / Casserole de coquelet farci au riz gluant, au ginseng, à l'ail et aux jujubes
A soup made of a whole young chicken stuffed with ginseng, sticky rice, garlic, jujubes (Korean dates), and chestnuts, then cooked in a clear broth. With meat, vegetables, rice and hot soup all in one dish, this soup is popular for its wholesome flavor and health benefits.
426 삼치 samchi
Japanese Spanish Mackerel / Maquereau espagnol
427 삼합장과 samhap-janggwa
Three Braised Delicacies / Ormeaux, moules et bœuf mijotés à la sauce de soja
Seasoned beef, abalone, and mussels braised with carrots, onions and spices.
428 상추 sangchu
Lettuce / Laitue
429 상추겉절이 sangchu-geotjeori
Lettuce Salad / Laitue assaisonnée de sauce de soja
A salad of lettuce leaves tossed in a seasoned soy sauce.
430 상추쌈 sangchussam
Rice Wrapped in Lettuce / Riz à envelopper dans des feuilles de laitue
Spoonfuls of rice wrapped in lettuce leaves, often with other vegetables such as green onions and crown daisy and pieces of fish or meat, with a mixed sauce of soybean paste (doenjang) and red chili pepper paste.
431 새우 saeu
⇔ 대하 daeha 199
Shrimp / Crevette
432 새우젓 saeu-jeot
Salted Shrimp / Crevettes saumurées
A salty fish sauce made of baby shrimp pickled in salt. This sauce is used to make kimchi and to season soups and other dishes with a salty flavor.
433 새우튀김 saeu-twigim
Deep-fried Shrimp / Beignets de crevettes
Shrimp coated in a flour and egg batter, then deep-fried.
434 생갈비구이 saenggalbi-gui
Grilled Fresh Short Ribs / Côtes de bœuf grillées
Beef short ribs grilled without being marinated first. Some restaurants use this name to refer to grilled ribs that were not frozen.
435 생강 saenggang
Ginger / Gingembre
Ginger is not only used to flavor food but also to make tea and traditional liquor.
436 생강정과 / 생강전과 saenggang-jeonggwa / saenggang-jeongwa
Candied Ginger / Gingembre confit
Thin slices of ginger simmered in sugar and sweet syrup until candied.
437 생강차 saenggangcha
Ginger Tea / Thé au gingembre
A tea made of fresh ginger slices cooked in boiling water. Powdered instant versions are now widely available.
438 생률 saengnyul
⇔ 밤 bam 357
Peeled Fresh Chestnuts / Marrons crus épluchés
Chestnuts peeled and served fresh.
439 생선전 saengseon-jeon
Pan-fried Fish Fillet / Assortiment de poisson pané
Fish fillet coated in flour, dipped in egg, and pan-fried. Commonly used fish for this dish include halibut, cod, pollack and shrimp. Also called jeonyueo.
440 생선초밥 saengseon-chobap
Raw Fish on Rice / Sushi
Similar to Japanese sushi, thin slices of raw fish and a small amount of wasabi are placed on top of bite-sized lumps of white rice that has been cooked with a little vinegar and sugar.
441 생선회 saengseon-hoe
Sliced Raw Fish / Poisson cru
Thin slices of fresh fish served with mustard soy sauce or vinegared red chili pepper paste and eaten raw.
442 생채 saengchae
Fresh Vegetable Salad / Crudités assaisonnées
Side dishes made of fresh salad vegetables tossed in a seasoned dressing.
생치만두 saengchi-mandu ⇒ 꿩만두 kkwong-mandu 135
석화전 seokhwajeon ⇒ 굴전 guljeon 88
443 섞박지 seokbakji
Chinese Cabbage and Radish Kimchi / Kimchi de chou et de navet coupé
A kimchi made of pre-salted Chinese cabbages and white radishes cut into pieces then mixed in kimchi spices or fish sauce.
444 섞어찌개 seokkeo-jjigae
Mixed Stew / Ragoût de poisson, de crustacés et de viande
A stew made with a wide range of ingredients, usually with a spicy stew base. This dish originates from home-made stews using whatever ingredients were available at the time.
445 선지해장국 / 선짓국 seonji-haejangguk / seonjitguk
Hangover Soup with Ox Blood / Soupe aux caillots de sang de bœuf et aux légumes
A soup made of bean sprouts, fiddleheads, other vegetables, and ox blood in an ox bone broth with soybean paste (doenjang) and red chili pepper paste. This soup is popular as a remedy for hangovers.
446 설렁탕 seolleongtang
Ox Bone Soup / Soupe aux os de bœuf
A milky soup made by simmering the bones, head, and other parts of the cow for a long period.
447 섭산적 seopsanjeok
Pan-fried Beef Patties (1) / Steak haché grillé
Thin square patties of minced beef mixed with seasonings and grilled.
448 성게 seongge
Sea Urchin / Oursin
449 성게젓 seonggejeot
Pickled Sea Urchin Roe / Oursin saumuré
Yellow sea urchin roe pickled in salt.
450 성게국 seonggeguk
Sea Urchin Soup / Soupe d'oursins aux algues
A soup made with sea urchin and usually seaweed. A regional specialty of Jeju-do.
451 소라 sora
Conch / Bulot
452 소라무침 sora-muchim
Spicy Conch / Bulots à la sauce piquante et au vinaigre
Parboiled conch removed from the shell, sliced, and dressed with a spicy vinegar sauce.
453 소라회 sorahoe
Parboiled Conch / Morceaux de bulots pochés servis avec de la sauce de piment
Slices of parboiled conch served as a hoe (raw fish) dish with vinegar and soy sauce or vinegared red chili pepper paste.
454 소면 somyeon
Thin Noodles / Soupe au vermicelle
Thin white noodles (similar to Japanese somyeon) cooked in water and added to a clear broth.
455 소박이김치 sobagi-kimchi
Stuffed Kimchi / Sobagi' kimchi
A kimchi made of vegetables such as cucumber, white radish, eggplant, or chili pepper that are slit lengthwise and stuffed with spicy filling.
456 소주 soju
Soju / Soju' (eau-de-vie coréenne)
A clear, distilled liquor made of rice, sweet potatoes and other ingredients similar to vodka. Along with makgeolli, this is the most popular alcoholic beverage in Korea and is also the base liquor for many other drinks. The alcohol content is 20-25%.
457 송이 songi
Pine Mushroom / Champignon de pin
Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall.
458 송이밥 songibap
Pine Mushroom Rice / Riz aux champignons de pin
Rice cooked with pine mushrooms.
459 송이볶음 songi-bokkeum
Sauteed Pine Mushroom / Champignons de pin sautés au bœuf et aux oignons
Thinly sliced pine mushrooms lightly seasoned and sauteed with beef, onions and the white stems of green onions.
460 송이산적 songi-sanjeok
Pine Mushroom Skewers / Brochettes de champignons de pin
Grilled brochettes of seasoned pine mushrooms and beef.
461 송이전골 songi-jeongol
Pine Mushroom Hot Pot / Marmite de bœuf et de champignons de pin
A hot pot of pine mushrooms, seasoned beef, minari (Korean parsley), and other vegetables cooked in broth.
462 송이찜 songijjim
Simmered Pine Mushroom with Beef Stuffing / Champignons de pin farcis au bœuf et braisés
Pine mushrooms with stems cut lengthwise and stuffed with a beef filling. The stuffed mushrooms are simmered with other ingredients such as white radish, chestnuts, and gingko nuts.
463 송편 songpyeon
Half-moon Rice Cake / Gâteaux de pâte de riz en demi-lune
Half-moon shaped rice cakes made of rice flour dough stuffed with various fillings. A traditional festival dish served on Chuseok, the Korean harvest festival.
464 쇠고기 soegogi
⇔ 우설 useol 593, 육회 yukhoe 605, 족탕 joktang 668, 족편 jokpyeon 669, 천엽회 cheonyeophoe 700
Beef / Bœuf
Korean cuisine incorporates almost all parts of the cow, including sirloin, loin, shank, brisket, rump, short ribs, blood, bones, knees, hoof, tail, head, small intestines, tripe, and tongue. Lean meats such as short ribs, sirloin and loin are grilled. Shank, brisket and ribs are braised and used for soups. Neck, shoulder and rump are used for bulgogi. Shoulder and shank are served seasoned and raw. Rump and round are used for brochettes and are dried to make jerky. Rump, shoulder and round are simmered in soy sauce.
465 쇠고기맑은장국 soegogi-malgeun-jangguk
⇔ 맑은장국 malgeun-jangguk 296
Clear Beef Soup (2) / Consommé de bœuf
A clear soup made of slices of beef stir-fried with some salt, pepper, garlic and other seasonings then cooked in water to make a broth. Often used as the base for noodle or dumpling soups.
466 쇠고기산적 soegogi-sanjeok
Beef Brochette / Brochettes de bœuf à la ciboulette et aux champignons
Grilled brochettes of marinated slices of beef, green onions and mushrooms.
467 쇠고기소금구이 soegogi-sogeumgui
Grilled Beef / Bœuf grillé au sel
Pieces of beef lightly seasoned with salt and grilled.
468 쇠고기전골 soegogi-jeongol
Beef Hot Pot / Casserole de bœuf aux légumes variés
A hot pot of beef with vegetables cooked together in a little broth. This dish is usually cooked and served at the table.
469 쇠고기튀김 soegogi-twigim
Deep-fried Beef / Beignets de bœuf
Slices of beef dipped in a flour batter and deep-fried.
470 쇠꼬리찜 soekkorijjim
Braised Oxtail / Queue de bœuf assaisonnée et braisée
Pieces of oxtail mixed with spices and seasonings and braised in broth over low heat for a long time.
471 쇠머리떡 soemeoritteok
Rice Cake with Beans and Chestnuts / Gâteaux de riz gluant aux marrons, jujubes et graines de soja
Steamed rice cake made of glutinous rice flour, sugar, chestnuts, jujubes (Korean dates), and beans. Served in thin slices.
472 쇠머리편육 soemeori-pyeonyuk
Pressed Ox Head / Pâté de tête de bœuf
Ox head meat that has been boiled, taken off the bone, and pressed to remove excess liquid. Served in slices.
473 수란 suran
Poached Eggs / Œufs pochés
Eggs cooked lightly in boiling water.
474 수박 subak
Watermelon / Pastèque
475 수삼정과 susam-jeonggwa
Candied Fresh Ginseng / Friandise de ginseng au miel
Pieces of ginseng simmered in sugar water then candied with sweet syrup or honey.
476 수수 susu
Millet/ / Sorgho
477 수수경단 susu-gyeongdan
Millet Balls / Boulettes de sorgho aux haricots rouges
Millet flour cakes formed into balls, cooked in water, then rolled in ground red beans or beans. Also called susu-pattteok.
478 수수부꾸미 / 수수전병 susu-bukkumi / susu-jeonbyeong
Millet Pancake / Gâteaux de sorgho fourrés de haricots rouges et frits
Pan-fried, half-moon shaped millet cakes with red bean filling. Also called chalsusu-jijim.
수수팥떡 susu-pattteok ⇒ 수수경단 susu-gyeongdan 477
479 수육 suyuk
Boiled Beef Slices / Emincé de bœuf poché
Pieces of beef cooked in boiling water, then cut into thin slices and served hot.
480 수정과 sujeonggwa
Cinnamon Punch / Boisson sucrée au kaki séché
A sweet punch is made of ginger, cinnamon sticks and sugar simmered together in water. Dried persimmons are added after cooling and the punch is served with a few pine nuts floating on top. One of Korea's most popular dessert drinks.
481 수제비 sujebi
Hand-pulled Dough Soup / Soupe à la pâte de blé
A soup with summer squash, other vegetables, and small dumplings. The dumplings are made of flour dough that is hand broken into little pieces and dropped into the hot soup right before serving.
482 숙실과 suksilgwa
Glazed Fruits and Nuts / Fruits confits
Fruits and nuts, especially chestnuts, jujubes (Korean dates), and ginger, that have been simmered in honey, sweet syrup and sugar until glazed.
483 숙주나물 sukju-namul
Mung Bean Sprout Namul / Germes de soja blanchis assaisonnés
A side dish of mung bean sprouts blanched in salt water and seasoned.
484 순대 sundae
Korean Sausage / Boudin coréen
A sausage of pork blood, vegetables, and rice or noodles.
485 순댓국 sundaetguk
Korean Sausage Soup / Soupe de boudin coréen
A soup made of cabbage and sliced blood sausage in an ox bone broth.
486 순두부 sundubu
Soft Dubu / Flan de tofu ('sundubu')
Soft dubu (soybean curd / tofu) before thickeners are added to harden the curd to its usual texture.
487 순두부찌개 sundubu-jjigae
Soft Tofu Stew / Ragoût de flan de tofu épicé
A spicy red stew with soft dubu (soybean curd / tofu), soybean paste (doenjang), fish sauce, clams, summer squash, and some meat.
488 순무김치 sunmu-kimchi
Turnip Kimchi / Kimchi de navet à la mode de Ganghwa
A kimchi made of turnips (smaller than the usual white radish used in Korea). This is a specialty of the Ganghwado region.
술떡 sultteok ⇒ 증편 jeungpyeon 680
489 숭늉 sungnyung
Browned Rice Tea / Boisson chaude au gratin de riz
A tea made of the browned rice from the bottom of the rice pot. Water is poured into the pot and boiled until the slightly burnt rice on the bottom softens and mixes with the water. This popular drink is served hot after meals.
490 숯불갈비 sutbul-galbi
⇔ 갈비구이 galbi-gui 18
Charcoal Barbecued Beef Short Ribs / Barbecue de côtes de bœuf
Beef short ribs grilled at the table over charcoal. The meat can be served in two ways: Marinated ribs are called yangnyeom (seasoned) galbi and plain ribs without seasoning are called saenggalbi.
491 시금치 sigeumchi
Spinach / Epinards
492 시금칫국 sigeumchitguk
Spinach Soup / Soupe de viande ou de coquillages aux épinards
A soup made with spinach in beef or clam broth.
493 시래기 siraegi
Dried Radish Leaves / Feuilles de chou et de radis séchées
Leaves of white radish or Chinese cabbage that have been dried to preserve them through the winter and used later in soups, stews or seasoned side dishes.
494 시래기나물 siraegi-namul
Cooked Dried Radish Leaf Namul / 'Namul' de feuilles de chou et de radis séchées
Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish.
495 시래기찌개 siraegi-jjigae
Dried Radish Leaf Stew / Ragoût de feuilles de chou et de radis séchées
A stew of dried radish or Chinese cabbage leaves that have been boiled in water and added to a soybean paste (doenjang) broth.
496 시래깃국 siraegitguk
Dried Radish Leaf Soup / Soupe aux feuilles de chou et de radis séchées
A soup of dried radish leaves or Chinese cabbage leaves that have been cooked in water and added to a thick soybean paste broth.
497 시루떡 / 시루편 sirutteok / sirupyeon
Layered Rice Cake / Gâteaux de pâte de riz aux haricots rouges
A rice cake made with white rice flour, layered with red bean filling and steamed.
498 식초 sikcho
Vinegar / Vinaigre
499 식혜 sikhye
Sweet Rice Punch / Boisson sucrée fermentée à base de riz
A traditional sweet dessert drink made of malt and rice. When served, there are often rice grains floating on top. Also called dansul.
500 신선로 sinseollo
Royal Hot Pot / Pot-au-feu royal
A hot pot of seafood, fine meats and vegetables in broth cooked at the table in a brass pot that is kept warm by a small charcoal fire underneath. Traditionally served at the royal court.
501 싸리버섯 ssaribeoseot
Ssari Mushroom / Clavaire
Coral mushroom. The caps are said to taste like chicken and the stems like abalone.
502 쌈 ssam
Vegetable Leaf Wraps / Riz à envelopper dans des feuilles de légumes variés
A method of wrapping spoonfuls of cooked rice, grilled meat, or raw fish in various leafy vegetables, such as lettuce, crown daisy, sesame leaves, kelp (seaweed), and cooked pumpkin leaves.
503 쌈밥 ssambap
Leaf Wraps and Rice / Riz enveloppé dans des feuilles de légumes variés
A dish with rice accompanied by various leafy vegetables, cooked or fresh, such as lettuce, crown daisy, steamed pumpkin leaves, sesame leaves, and kale.
504 쌍화차 ssanghwacha
Ssangwhacha (Medicinal Tea) / Thé aux herbes médicinales
A health tea made with medicinal herbs and brewed for a long period. Such teas are generally taken as a cold remedy.
505 쏘가리매운탕 ssogari-maeuntang
Spicy Mandarin Fish Stew / Soupe pimentée au poisson jaune ('ssogari')
A spicy stew made of mandarin fish, white radish, green chili peppers, crown daisy, green onions, and garlic in a broth seasoned with red chili pepper powder or red chili pepper paste.
506 쑥 ssuk
Mugwort / Armoise
507 쑥갓 ssukgat
Crown Daisy / Estragon
A herbal leaf vegetable with a relatively strong scent which is used by itself, cooked and seasoned as a side dish, or added to fish soups and other stews. lt is also often used for rice wraps.
508 쑥경단 ssuk-gyeongdan
Sweet Rice Balls with Mugwort / Boulettes de riz gluant et d'armoise enrobées de pâte des haricots rouges
Small rice cake balls made of glutinous rice flour and mugwort, a green vegetable with a distinctive aroma. These rice cakes are rolled in ground red beans.
509 쑥국 ssukguk
Mugwort Soup / Soupe à l'armoise
A soup made of mugwort in a beef or dried anchovy broth with soybean paste (doenjang). The mugwort is often tossed in some soybean flour to bring out its flavor before it is added to the soup.
510 쑥국수 ssuk-guksu
Mugwort Noodles / Nouilles à l'armoise
Noodles made of wheat flour and ground mugwort to give them a distinctive flavor and green color.
511 쑥떡 ssuktteok
Mugwort Rice Cake / Gâteaux de riz gluant à l'armoise
Dark green rice cakes made of rice flour and mugwort. Mugwort can also be added to buckwheat, barley or sweet potato starch to make similar cakes.
512 씀바귀 sseumbagwi
Wild Lettuce / Laiteron
A wild leafy green with edible roots and long, thin leaves that are slightly bitter. This is most commonly harvested from the mountains in the spring.
513 씀바귀나물(생채) sseumbagwi-namul (saengchae)
Wild Lettuce Namul / Laiteron assaisonné
A side dish made of wild lettuce which has been first soaked in salt water to remove its bitterness, then is seasoned with soy sauce, red chili pepper paste, roasted sesame seeds, green anions and garlic.