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The name gochugaru is derived from Korean gochutgaru 고춧가루, from gochu (고추) 'chili pepper' and garu (가루) 'powder'. [16] [5] [17] In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to ...
Word Korean word Explanation Merriam-Webster Oxford Remarks Chaebol: jaebeol 재벌 (財閥) a large, usually family-owned, business group in South Korea (cognate with Japanese Zaibatsu) [1] [2] Hangul: hangeul 한글: Korean alphabet [3] Jeonse: jeonse 전세 (傳貰) a long-held renting arrangement where tenants pay lump-sum deposit for ...
Gochujang [a] or red chili paste [3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking.It is made from gochu-garu (red chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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The Sino-Korean word japchae (잡채; 雜菜) consists of two syllables, jap (잡; 雜) meaning "mixed" and chae (채; 菜) meaning "vegetable". [6] [8] [7]According to Veritable Records of the Joseon Dynasty, the name originally referred to a stir-fried vegetable and mushroom dish, first made in the early 17th century by Yi Chung (1568‒1619) for King Gwanghaegun's palace banquet.
Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include thimchoy (팀ᄎᆡ), a Middle Korean transcription of the Sino-Korean word 沈 菜 (literally "submerged vegetable"). Thimchoy appears in Sohak Eonhae, [13] the 16th century Korean rendition of the Chinese book, Xiaoxue. [14]
A combination of the adjective 미친; michin, which translates to crazy or insane, and the word 놈; nom or 년; nyeon; 병신; 病 身; byeongsin: Noun. Roughly "moron" or "retard". It is a compound of the word 병; 病; byeong, meaning "of disease" or "diseased", and the word 신; 身; sin, a word meaning "body" originating from the Chinese ...
Gan-jjamppong (dry version). In some restaurants, Samseon jjamppong (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Inspired by Gamja-tang, Pork back-bone jjamppong (뼈짬뽕) uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables.