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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 ...
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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 ...
Oxford English Dictionary, Second Edition Oxford Dictionary has 273,000 headwords; 171,476 of them being in current use, 47,156 being obsolete words and around 9,500 derivative words included as subentries. The dictionary contains 157,000 combinations and derivatives, and 169,000 phrases and combinations, making a total of over 600,000 word-forms.
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.
In January 2018, a "Similar-sounding words" feature was added to the English dictionary which highlights words that sound similar such as "aesthetic" and "ascetic", "pray" and "prey", "conscientious" and "conscious" etc. [20] "Google Word Coach" vocabulary game was made available along with dictionary searches and as a separate game on mobile ...
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]
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.