Crabs are marinated in soy sauce for several days, then the soy sauce is removed, boiled, and poured back over the crabs several times. This dish may also be seasoned with spices and red chili sauce.
겨자채(Assorted Cold Plate with Mustard Sauce)
Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce.
겨자초장(Mustard and Vinegar Sauce)
Tangy sauce of mustard, vinegar and sugar. This generally accompanies cold dishes such as raw fish or naengchae, a dish consisting of thinly sliced vegetables and meat or seafood.
결명자차(Gyeolmyeongja Tea)
A tea made with the dried seeds of the sicklepod plant, which can be served hot or cold. This tea is known for its clarifying effects on the liver and eyes.
경단(Sweet Rice Balls)
Rice cake made with glutinous rice flour, rolled into balls and cooked in boiling water. The cooked rice balls are then rolled in ground soybeans or red beans.
계란탕(Egg Soup)
Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth.
계피차(Cinnamon Tea)
Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually garnished with minced jujubes (Korean dates).
고구마(Sweet Potato)
고구마순나물(Cooked Sweet Potato Stems)
Side dish made with the stems of the sweet potato. The stems are blanched and seasoned, then lightly fried with oil.
고구마전(Pan-fried Sweet Potato)
Slices of sweet potato dipped in flour and egg, then pan-fried.
고구마튀김(Deep-fried Sweet Potato)
Sweet potato cut into thin oval slices or strips and deep-fried.
고들빼기김치(Godeulppaegi Kimchi)
A strongly flavored kimchi made with a wild flowering plant (godeulppaegi) which has been soaked in water for up to ten days to remove its bitter taste.
고등어구이/고등어소금구이(Grilled Mackerel)
Mackerel sprinkled with salt and grilled.
고등어조림(Braised Mackerel)
Mackerel seasoned with soy sauce, green onions, garlic and red chili pepper powder, then braised over low heat until reduced.
고명(Garnish)
Popular Korean garnishes include thinly red chili pepper threads, julienned egg yolk and whites (the yolks and whites are separated, beaten, and pan-fried like crepes), minced jujubes (Korean dates), chestnuts, walnuts, ground pine nuts, cooked gingko nuts, sesame salt, minari (Korean parsley), carrots, green onions, and mushrooms.
고물(Powder Coating for Rice Cake)
Rice cakes are cooked then rolled or coated in a powder to add flavor and color and to prevent them from sticking together. The most popular are ground or whole red beans, beans of other colors, steamed and crushed chestnuts, or pan-fried bean flour.
고사리(Fiddlehead(s))
Young fern shoots are picked, blanched, drained, and then dried in the open air. The dried fiddleheads are used in soups or soaked in water and then panfried to make a side dish (fiddlehead namul).
고사리나물(Fiddlehead Namul)
Side dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned.
고추(Chili Pepper(s))
The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili powder which can be stored for long periods and is one of the most common seasonings in Korean cuisine. The leaves are also cooked to make a vegetable side dish. Young green peppers are eaten fresh as a side dish.
고추볶음(Sauteed Green Chili Peppers)
Side dish made of young green chili peppers sliced lengthwise and stir-fried with other green vegetables such as bell pepper and celery.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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