Millet flour cakes formed into balls, cooked in water, then rolled in ground red beans or beans. Also called susu-pattteok.
수수부꾸미/수수전병(Millet Pancake)
Pan-fried, half-moon shaped millet cakes with red bean filling. Also called chalsusu-jijim.
수육(Boiled Beef Slices)
Pieces of beef cooked in boiling water, then cut into thin slices and served hot.
수정과(Cinnamon Punch with Dried Persimmon)
A sweet punch is made of ginger, cinnamon sticks and sugar simmered together in water. Dried persimmons are added after cooling and the punch is served with a few pine nuts floating on top. One of Korea's most popular dessert drinks.
수제비(Sujebi Soup)
A soup with summer squash, other vegetables, and small dumplings. The dumplings are made of flour dough that is hand broken into little pieces and dropped into the hot soup right before serving.
숙실과(Glazed Fruits and Nuts)
Fruits and nuts, especially chestnuts, jujubes (Korean dates), and ginger, that have been simmered in honey, sweet syrup and sugar until glazed.
숙주나물(Mung Bean Sprout Namul)
A side dish of mung bean sprouts blanched in salt water and seasoned.
순대(Korean-style Blood Sausage)
A sausage of pork blood, vegetables, and rice or noodles.
순댓국(Blood Sausage Soup)
A soup made of cabbage and sliced blood sausage in an ox bone broth.
순두부(Soft Dubu)
Soft dubu (soybean curd / tofu) before thickeners are added to harden the curd to its usual texture.
순두부찌개(Spicy Soft Dubu Stew)
A spicy red stew with soft dubu (soybean curd / tofu), soybean paste (doenjang), fish sauce, clams, summer squash, and some meat.
순무김치(Turnip Kimchi)
A kimchi made of turnips (smaller than the usual white radish used in Korea). This is a specialty of the Ganghwado region.
숭늉(Browned Rice Tea)
A tea made of the browned rice from the bottom of the rice pot. Water is poured into the pot and boiled until the slightly burnt rice on the bottom softens and mixes with the water. This popular drink is served hot after meals.
숯불갈비(Charcoal Barbecued Beef Short Ribs)
Beef short ribs grilled at the table over charcoal. The meat can be served in two ways: Marinated ribs are called yangnyeom (seasoned) galbi and plain ribs without seasoning are called saenggalbi.
시금치(Spinach)
시금칫국(Spinach Soup)
A soup made with spinach in beef or clam broth.
시래기(Dried Radish Leaves)
Leaves of white radish or Chinese cabbage that have been dried to preserve them through the winter and used later in soups, stews or seasoned side dishes.
시래기나물(Cooked Dried Radish Leaf Namul)
Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish.
시래기찌개(Dried Radish Leaf Stew)
A stew of dried radish or Chinese cabbage leaves that have been boiled in water and added to a soybean paste (doenjang) broth.
시래깃국(Dried Radish Leaf Soup)
A soup of dried radish leaves or Chinese cabbage leaves that have been cooked in water and added to a thick soybean paste broth.
KFA(K-Food Archive) 약 100만여개 Big Data Project
통합검색
