Korean Tourism Glossary 21 Page > World Community

Blanched short-fruit pimpinella is rinsed with cold water, squeezed to remove water, and seasoned with soy sauce, chopped garlic and green onion, sesame seeds, sesame oil, and salt.

This is a short-fruit pimpinella blanched in brine and mixed with seasonings.

This is a well-marbled meat cut from the lower chest of the cow and its color looks white and it is sturdy.

This is steamed buns and it stuffed with red beans.

This is a Chinese noodle dish made with black bean sauce stir-fried with meat and vegetables.

This is a black bean sauce used in Chinese cuisine and it is a thick soybean paste made by stir-frying black bean paste, water, meat, and vegetables.

This is a local dish originating in Jinju, Gyeongsangnam-do Province, and rice is topped with stems of mung bean sprouts, spinach, young bracken, and sliced balloon flower roots and served with an ox blood soup.

These are Bamboo leaves and they often used to reduce fevers in traditional Korean medicine.

This is Italian ice cream made only with natural ingredients and it has a denser consistency due to less air and more robust flavor than ice cream.

This is a Japanese alcoholic beverage made from fermented rice.

This is a special set meal for lunch time and it offered at cheaper prices.

This is a rice cake pressed with patterned molds, and cut into small squares or round pieces, and it is also colored or added with mugwort.

Bean sprouts are mixed into the rice pot just before the rice is cooked, and the mixed rice is then served with sliced raw beef, laver, starch jelly, and vegetables such as crown daisy.

This is traditional bibimbap originating in Jeonju, Jeollabuk-do Province.

Sliced green pepper, red pepper and sliced fried eggs are often used as garnishes.

Cleaned and steamed abalones is served in the shells with garnishes on top.

This is a Chinese stir-fried dish with various vegetables such as asparagus, onions, and mushrooms, and seafood such as abalone and shrimp, then seasoned with a oyster sauce.

This is spicy seafood noodle soup served on a large platter.

This is noodle in thick black bean sauce served on a large platter.

This is a side dish braised beef in soy sauce, and other ingredients such as pork, chicken and eggs are also often braised in soy sauce.

It lives in the fresh water then lays eggs in the sea, and it is usually found in Korea, Japan and China.

It has no pelvic fins and tiny scales are hidden on the skin.

This is a freshwater fish of the eel family and it is thin and 60cm long, and its back side is yellow or black while the bottom side is silvery white.

This is a clear soup seasoned with soy sauce and it is used as stock for Korean hot pot dishes.

This is a Chinese dish and rice is served with stir-fried seafood.

This is a Chinese dish and rice is served with stir-fried glass noodles and vegetables.

This is a simple warm noodle dish served in a clear anchovy broth with garnishes, and the Korean name originates from the fact that this dish is served on special occasions, such as wedding ceremonies or birthday parties.

Ginkgo nuts are usually eaten as food or used for medicinal purposes.

This is a traditional Chinese (Guangdong) chicken dish, and chicken is coated in batter and deep-fried, and topped with hot-and-sour soy sauce.

This is a Vietnamese dish consisting of sliced meat, shrimp and various vegetables wrapped in rice paper and dipped in various sauces.