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57 relations: Aehobak, Banchan, Bokkeum, Bokkeum-bap, Bunsik, Chili pepper, Chili powder, Curry, Deep frying, Doosan Corporation, Doosan Encyclopedia, Egg garnish, Fishcake, Galbi, Garae-tteok, Gimbap, Gochujang, Guk, Instant noodle, Japanese anchovy, Japchae, Jeongol, Jjim, Jjolmyeon, Jongno, Joseon, Korea, Korean cuisine, Korean royal court cuisine, Mandu (food), Mung bean sprout, National Institute of Korean Language, Pine nut, Pojangmacha, Ra-bokki, Saccharina japonica, Sauce, Scallion, Seafood, Seoul, Sesame oil, Shiitake, Short ribs, Sindang-dong, Sirloin steak, Siuijeonseo, Soup soy sauce, South Korea, Soy sauce, Sugar, ..., Sundae (sausage), Sweet bean sauce, Tongin Market, Tteok, Umbilicaria esculenta, Yeot, Yoon (Korean surname). Expand index (7 more) »
Aehobak
Aehobak (애호박), also called Korean zucchini or Korean courgette, is the edible, green to yellow-green summer squash.
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Banchan
Banchan (from Korean) is a collective name for small side dishes served along with cooked rice in Korean cuisine.
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Bokkeum
Bokkeum is category of stir-fried dishes in Korean cuisine.
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Bokkeum-bap
Bokkeum-bap or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil.
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Bunsik
Bunsik is a generic term used to refer to inexpensive Korean dishes available at bunsikjeom (분식점) or bunsikjip (분식집) snack restaurants.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chili powder
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend).
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Doosan Corporation
Doosan Corporation is a corporate holding company headquartered in Euljiro 6-ga, Jung-gu, Seoul, South Korea.
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Doosan Encyclopedia
Doosan Encyclopedia is a Korean language encyclopedia published by Doosan Donga (두산동아).
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Egg garnish
Egg garnish, called al-gomyeong (알고명) in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks.
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Fishcake
A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.
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Galbi
Galbi, galbi-gui, or grilled ribs is a type of gui (grilled dish) in Korean cuisine.
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Garae-tteok
Garae-tteok is a long, cylindrical tteok (rice cake) made with non-glutinous rice.
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Gimbap
Gimbap is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of laver seaweed—and served in bite-sized slices.
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Gochujang
Gochujang (from Korean) or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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Guk
Guk, also sometimes known as tang, is a class of soup-like dishes in Korean cuisine.
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Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil.
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Japanese anchovy
The Japanese anchovy (Engraulis japonicus) is a schooling fish of the family Engraulidae.
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Japchae
Japchae is a sweet and savory dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.
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Jeongol
Jeongol is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it.
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Jjim
Jjim (찜) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup.
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Jjolmyeon
Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables.
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Jongno
Jongno (literally "Bell Street") is a trunk road and one of the oldest major east–west thoroughfares in Seoul, South Korea.
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Joseon
The Joseon dynasty (also transcribed as Chosŏn or Chosun, 조선; officially the Kingdom of Great Joseon, 대조선국) was a Korean dynastic kingdom that lasted for approximately five centuries.
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Korea
Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korean royal court cuisine
Korean royal court cuisine (Joseon Wangjo Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910.
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Mandu (food)
Mandu are dumplings in Korean cuisine.
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Mung bean sprout
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans.
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National Institute of Korean Language
The National Institute of Korean Language is a language regulator of the Korean language.
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Pine nut
Pine nuts (also called piñon or pignoli /pinˈyōlē/) are the edible seeds of pines (family Pinaceae, genus Pinus).
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Pojangmacha
Pojangmacha is a small tented spot that can be on wheels or a street stall in South Korea that sell a variety of popular street foods, such as hotteok, gimbap, tteokbokki, sundae, (Korean skewered chicken), odeng, mandu, and anju (dishes accompanied with drinking).
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Ra-bokki
Ra-bokki is a type of tteok-bokki (stir-fried rice cakes), with added ramyeon noodles.
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Saccharina japonica
Saccharina japonica is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated on ropes in between the seas of Japan and Korea.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Seoul
Seoul (like soul; 서울), officially the Seoul Special Metropolitan City – is the capital, Constitutional Court of Korea and largest metropolis of South Korea.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Shiitake
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
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Short ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.
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Sindang-dong
Sindang-dong is a dong, neighbourhood of Jung-gu in Seoul, South Korea.
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Sirloin steak
The sirloin steak is cut from the back of the animal.
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Siuijeonseo
Siuijeonseo is a Korean cookbook compiled in the late 19th century.
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Soup soy sauce
Guk-ganjang (국간장) or soup soy sauce is a type of Korean soy sauce (ganjang) made entirely of fermented soybean (meju) and brine.
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South Korea
South Korea, officially the Republic of Korea (대한민국; Hanja: 大韓民國; Daehan Minguk,; lit. "The Great Country of the Han People"), is a country in East Asia, constituting the southern part of the Korean Peninsula and lying east to the Asian mainland.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sundae (sausage)
Sundae (순대, sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine.
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Sweet bean sauce
Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor.
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Tongin Market
Tongin Market is a traditional market in Tongin-dong, Jongno-gu, Seoul.
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Tteok
Tteok (떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice.
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Umbilicaria esculenta
Umbilicaria esculenta is a lichen of the genus Umbilicaria that grows on rocks, also known as rock tripe.
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Yeot
Yeot is a variety of hangwa, or Korean traditional confectionery.
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Yoon (Korean surname)
Yun (윤) is the ninth most common family name in Korea.
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Redirects here:
Ddeokbokki, Ddukbokgi, Ddukbokki, Dok bok gi, Dokboki, Dukbokgi, Dukboki, Stir-fried rice cakes, Topokki, Tteokbokki, Tteokmyeon, Tuk bokki, Tukbokki, Yupdduk.
References
[1] https://en.wikipedia.org/wiki/Tteok-bokki
