A soup of sliced ovals of rice pasta in a clear beef broth with dumplings.
떡볶이(Stir-fried Rice Pasta with Vegetables)
A stir-fry dish made with rice pasta, seasoned beef and assorted vegetables. Recently, a spicy version with red chili pepper paste has become very popular.
떡산적(Beef and Rice Cake Brochette)
Brochette of beef and rice cake seasoned and then grilled.
머위나물(Butterbur Stem Namul)
Blanched stems of the butterbur (sweet colt's foot) sauteed and seasoned.
먹장어구이/곰장어구이(Grilled Eel)
Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste.
먹장어회/곰장어회(Raw Eel)
Skinned fresh sea eel thinly sliced and served raw with vinegared red chili pepper paste, sliced green chili peppers, and sliced garlic on the side.
멍게(Sea Squirt)
Sea squirt has red leathery skin but the inside flesh is yellow and soft. The yellow flesh is a delicacy and is served raw with a spicy dipping sauce of vinegared red chili pepper paste.
메기매운탕(Spicy Catfish Stew)
A thick, spicy stew of freshwater catfish and vegetables.
메밀(Buckwheat)
Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly.
메밀국수(Buckwheat Noodles)
Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed.
메밀묵(무침)(Buckwheat Jelly)
A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi.
메주(Fermented Soybean Bricks)
Fermented soybeans that are dried into bricks. This is the main ingredient for soy sauce and soybean paste (doenjang).
멸치(Dried Anchovies)
Anchovies are sun-dried and prepared differently according to their size. The large anchovies are used to make broth; the mid-sized ones are braised in soy sauce, and the smallest ones are pan-fried. Fresh anchovies are also pickled in salt.
멸치볶음(Sauteed Dried Anchovies)
A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup.
명란(Pollack Roe)
명란젓(Pickled Pollack Roe)
Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice.
명란찜(Steamed Spicy Pollack Roe)
Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground sesame seeds.
명태(Pollack)
Pollack caught and frozen in the winter is called dongtae; completely dried pollack is called bugeo; pollack which is frozen and then dried is called hwangtae; and half-dried pollack is called kodari.
모과(Chinese Quince)
This fruit has a beautiful fragrance but is very hard and cannot be eaten fresh. Chinese quince are usually diced and mixed in honey or sugar. This mixture can be added to hot water to make a sweet fruit tea and is also used in fruit punch drinks.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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