A tea made of fresh ginger slices cooked in boiling water. Powdered instant versions are now widely available.
생률(Peeled Fresh Chestnuts)
Chestnuts peeled and served fresh.
생선전(Pan-fried Fish Fillets)
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.
생선초밥(Raw Fish on Rice)
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.
생선회(Raw Fish)
Thin slices of fresh fish served with mustard soy sauce or vinegared red chili pepper paste and eaten raw.
생채(Fresh Vegetable Salad)
Side dishes made of fresh salad vegetables tossed in a seasoned dressing.
섞박지(Chinese Cabbage and Radish Kimchi)
A kimchi made of pre-salted Chinese cabbages and white radishes cut into pieces then mixed in kimchi spices or fish sauce.
섞어찌개(Mixed Stew)
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.
선지해장국/선짓국(Hangover Soup with Ox Blood)
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.
설렁탕(Ox Bone Soup)
A milky soup made by simmering the bones, head, and other parts of the cow for a long period.
섭산적(Pan-fried Beef Patries (1))
Thin square patties of minced beef mixed with seasonings and grilled.
성게(Sea Urchin)
성게국(Sea Urchin Soup)
A soup made with sea urchin and usually seaweed. A regional specialty of Jeju-do.
성게젓(Pickled Sea Urchin Roe)
Yellow sea urchin roe pickled in salt.
소라(Conch)
소라무침(Spicy Conch)
Parboiled conch removed from the shell, sliced, and dressed with a spicy vinegar sauce.
소라회(Parboiled Conch)
Slices of parboiled conch served as a hoe (raw fish) dish with vinegar and soy sauce or vinegared red chili pepper paste.
소면(Thin Noodles)
Thin white noodles (similar to Japanese somyeon) cooked in water and added to a clear broth.
소박이김치(Stuffed Kimchi)
A kimchi made of vegetables such as cucumber, white radish, eggplant, or chili pepper that are slit lengthwise and stuffed with spicy filling.
소주(Soju)
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%.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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