Thin strips of dried squid mixed in a spicy red chili pepper sauce or seasoned soy sauce.
오징어채볶음(Sauteed Dried Squid Strips)
Thin strips of dried squid sauteed with soy sauce or red chili pepper paste.
오징어회(Raw Squid)
Fresh squid sliced and served raw with a dipping sauce of vinegared red chili pepper paste.
옥돔(Tilefish)
Tilefish has a fresh and slightly sweet, buttery flavor.
옥돔구이(Grilled Tilefish)
Tilefish sprinkled with salt and grilled.
옥돔죽(Rice Porridge with Tilefish)
Rice porridge with tilefish. The fish is added to the rice and simmered until thick.
온면(Buckwheat Noodle Soup)
A warm buckwheat noodle soup in a beef broth served with kimchi. Also refers to all hot noodles.
온반/원반(Chicken Soup with Rice)
Cooked rice in a chicken broth topped with seasoned chicken. A specialty of the Pyeongan-do region in North Korea.
왁저지(Braised Radish with Beef and Mushroom)
Large radish pieces simmered over low heat with seasoned beef slices and mushrooms. Some variations use pork or fish instead of beef. This dish is popular during autumn when radishes are in season.
완자전(Pan-fried Beef Patties (2))
Patties of minced beef, dubu (soybean curd
완자탕(Fish or Meatball Soup)
A soup of small beef, pork, or chicken meatballs and fish in a clear meat broth. The balls are dipped in egg before they are put in the soup.
용봉탕(Chicken and Crusian Carp Soup)
A soup of chicken and crusian carp with shiitake mushrooms, jujubes (Korean dates), and chestnuts. This soup is said to be an aphrodisiac.
우거짓국/우거지탕(Chinese Cabbage Soup (2))
A soup made of the green leaves of the Chinese cabbage in a soybean paste (doenjang) broth.
우둔찜(Rump Stew with Vegetables)
A stew of beef rump with shiitake mushrooms, white radish, chestnuts and gingko nuts mixed in a seasoned soy sauce. The ingredients are simmered over a long period until the meat has absorbed the full flavor of its sauce.
우렁된장찌개(Mud Snail and Soybean Paste Stew)
A soybean paste (doenjang) stew with mud snails and vegetables.
우렁찜(Braised Mud Snails)
Mud snails braised with bean sprouts and vegetables in a dried anchovy broth thickened with flour.
우설(Boiled Beef Tongue)
Beef tongue is a delicacy in Korea. lt is boiled, thinly sliced, and served with other meats and a dipping sauce or added to special soups.
우엉(Burdock)
A root vegetable often served as a side dish with soy sauce.
우엉조림(Glazed Burdock)
Burdock simmered in soy sauce, sesame oil, and sugar until glazed and garnished with sesame seeds and red chili pepper threads.
웃기(Toppings)
Toppings or garnishes, such as fruit or dried meats, used to decorate and add flavor to meal dishes or rice cakes.
KFA(K-Food Archive) 약 100만여개 Big Data Project
통합검색
