Korean Job Discussion Forums

[NightSky]

So my adults have expressed interest in learning the English equivalents for Korean food-related words, (i.e sesame oil, soybean paste stew, etc.)

just wondering if anyone knows any good resources for this offhand? I can make the worksheet myself, but if one already exists I don't want to do the extra work. TIA if you have anything.

[lifeinkorea]

I think the "correct" wordings would be in tourist type of literature. It's probably scattered.

A worksheet will probably have 7 or 8 out of 10 which are suitable, and the the other 2 are just bizarre combinations (pepper jam, I always picture toast with pepper flavored jam on it with eggs when I hear that, lol).

I suggest getting a list from the students with the Korean words for the actual meals. Some of them are just not worth it, like "pajeon". It's better to use them in English like we use "kimchi".

Specifically, for Korean food, I would focus lessons more on how the meals are prepared, what ingredients are used, not what to call them. That's what they will need if they talk to a westerner. The westerner won't know what is in the meal or what it tastes like even if there was an agreed standard label for it.

[kimchikowboy]

I don't remember where I got this, but it may help. What is "TIA"?

Greens and veggies

Korean Green Onion (대파)
Leeks (부추)
Perilla leaves (깻잎)
Soybean leaves (콩잎)
Cucumber (오이)
Young pumpkin (애호박)
Spinach (시금치)
Dropwort (미나리)
Green chili pepper (풋고추)
Green bell pepper (피망)
Bean sprouts (콩나물)
Mung bean sprouts (녹두콩나물)
Bracken (고사리)
Lotus root (연뿌리))
Garlic (마늘)
Ginger root (생강)
Red pepper powder (고춧가루)
Korean eggplant (가지)
Pumpkin (늙은호박)
Turnip/Radish (무)
Burdock root (우엉)
Bellflower roots (도라지)
Napa (Chinese) Cabbage (배추)
Leafy greens (쌈)

Seaweeds and Seafood
미역 � brown seaweed
다시마 - Kelp (sea tangle)
김 - Dried laver
파래 - green laver (sea lettuce)
미역줄기 - stem of brown seaweed
멀치 � (dried) Anchovies

Condiments and other stuff
Sesame seeds (참깨)
Vinegar (식초)
Sesame oil (참기름)
Soy sauce (various thickness for soup, dipping, sauce making, etc.) 간장 (조선,진, 등)
Red pepper paste (고추장)
Soybean paste (된장)
Broth (국물/육수)
Glutinous Rice � 찹쌀 (떡 �glutinous rice cakes)

Sauces, pastes and dips
쌈장 � sauce made of soybean paste, red pepper paste, garlic, and sesame oil. Usually used as a dip for various vegetables.
초장 � sauce made of red pepper paste and vinegar. Usually used for seafood.
된장 � soy bean paste
고추장 � red pepper paste
양념장 � flavoring (seasoning) sauce. ** there are a variety of these types of flavorings the most common is made with soy sauce, minced or chopped welsh onion and vinegar.
간장- soy sauce
Milim (미림) a kind of sweet cooking spirits made from Korean liquor and sweet glutinous rice (잡쌀) used for seasoning and reducing the odor of certain meats (like fishy smell)

Exercise
1. It is a variety of leafy greens, served with boiled pork and kimchi
2. It is a stew made from a variety of vegetables and kimchi
3. It is made from soybean paste and vegetables
4. It is a broth made from the tail bone of an ox.
5. Oxtail soup served with noodles
6. It is made with thin vermicelli noodles of flour, and vegetables like cucumber and zucchini in an anchovy broth; served cold or hot.
7. It is rice topped with a variety of vegetables, beef and red pepper paste
8. It is Korean-style fried rice.
9. It is made from Chinese noodles, beef or pork and thinly sliced vegetables with a sweet and salty sesame flavor.
10. Its soup made from meat-filled Korean style dumplings and vegetables.
11. It is a soup made with glutinous rice cakes and vegetables served in a meat broth and topped with ground beef and shredded eggs.
12. It is a stew made from the spinal bones of a pig served hot in its own spicy brine with leafy vegetables.
13. It is Korean-style sliced raw fish served with a variety of leafy greens, served with a variety of sauces like hot green mustard soy sauce, spicy soybean paste dip or red pepper sauce; often accompanied by rice.
14. Korean style sliced raw fish served in a bowl of mixed rice and vegetables.
15. Vegetables or meat served with rice
16. Soup or stew served with rice
17. Rice mixed with vegetables (fried rice/stir fried rice)
18. Rice served in a large mixing bowl topped with a variety of raw or salted vegetables and Korean red pepper paste; usually mixed together.
19. Small hot dog-shaped glutinous rice cakes and pressed fish cakes served in a sweet but spicy red pepper paste sauce.
20. Korean style spicy-beef stew
21. Beef rib soup. A mild broth made from bone-on short ribs and welsh onions
22. It is made from steamed chicken and vegetables in a spicy red pepper paste sauce.
23. Buckwheat noodles in a meat broth, usually served cold.
24. Cold buckwheat noodles served with a spicy red pepper paste sauce

Side dishes (반찬)
25. It is a sweet and salty side dish made from Korean dried anchovies, soy sauce, sugar, and sesame oil.
26. Korea�s most popular food. It is spicy pickled cabbage. It is made from Napa cabbage, red pepper and garlic.
27. Variety of raw or parboiled vegetables of 3-5 colors; usually spinach, bellflower root, bracken, bean sprouts, (carrots.)
28. A side dish made from sliced Korean radish (turnip), garlic, vinegar and red pepper powder
29. It is a side dish made from cubed Korean Radish (turnip) with garlic and red pepper powder.
30. Another kimchi side dish made from cucumbers stuffed with a mix of red pepper paste, leeks, and garlic.
31. Flattened meatballs made from ground beef and chopped onions, carrots, and Welsh onions fried in a batter of eggs.
32. A side dish made from soybean sprouts, garlic, vinegar and red pepper powder.
33. A side dish made from perilla leaves, garlic, and red pepper powder.
34. A cold broth made from cucumbers, vinegar, garlic, and red pepper powder.
35. A cold soup-like side dish made from Korean radish (turnip) and carrots and sometimes radish leaves fermented in a salty broth.