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ᄀ ᄁ ᄂ ᄃ ᄄ ᄅ ᄆ ᄇ ᄈ ᄉ ᄊ ᄋ ᄌ ᄍ ᄎ ᄏ ᄐ ᄑ ᄒ

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Abalone, 전복 ( jeonbok )

Abalone, Raw 전복회 (jeonbokhoe)
Fresh or blanched abalone thinly sliced and served raw with a dipping sauce of either soy sauce and vinegar or vinegared red chili pepper paste

Abalone in Soy Sauce , 전복초 ( jeonbokcho )
Abalone simmered over low heat in a mix of soy sauce, sugar and black pepper

Acorn, 도토리 ( dotori )

Acorn Cake , 도토리떡 ( dotoritteok )
A steamed cake made of acorn starch, millet flour, and a coating of ground beans and red beans

Acorn Starch Jelly, 도토리묵 ( dotorimuk )
A firm jelly made of acorn starch, often served with a seasoned soy sauce

Anchovy Sauce 멸치액젓 (myeolchi aekjeot)
A sauce made from Anchovy extract. Other ingredients, depending on brand and type, may include soy sauce, wheat, salt, vinegar, corn syrup, and or fructose. Used in a variety of Korean recipes. Available in most Asian Markets.

Andong Braised Chicken, 안동찜닭 ( Andong-jjimdak )
Originally from the Andong region, this dish consists of chicken, chili peppers, potatoes, clear noodles, leeks and carrots braised in a spicy sauce of garlic, sweet syrup and soy sauce.

Andong Soju , 안동소주 ( Andong soju )
A rice liquor that is distilled several times in the distiller used to make soju. The unique method of making this liquor originated in the city of Andong.

Andong-style Bibimbap , 헛제삿밥 ( heotjesabap )
A variation of bibimbap topped with cooked beef, mackerel, dubu (soybean curd / tofu), egg, white radish, spinach, soybean sprouts and other cooked vegetables and mixed together before eating. Traditionally served at the annual ancestor worship ceremonies.

Angelica Tea , 당귀차 ( danggwi-cha )
A tea made from the root of the angelica plant.

Angler Fish (Monkfish) , 아귀/아구 ( agwi/agu )
A fish used in may Korean dishes.

Angler Fish Braise, 아구찜 (agwijjim)
Angler fish simmered with soybean sprouts, minari (Korean parsley), and a seasoning of green onion, chili peppers, soy sauce, garlic and sugar. Recipe

Angler Fish Stew , 아귀(아구)탕 ( agwitang/agutang )
A stew of angler fish in a soybean paste (doenjang) broth with dried anchovies.

Apple, 사과 ( sagwa )

Apricot, 살구 ( salgu )

Arrowroot Tea , 칡차 ( chikcha )
A tea made with the juice pressed from wild arrowroot.

Asian Pear 배 Nashi Pear
Also known as Asian pear, sand pear, Korean pear, Japanese pear, Chinese pear, bapple, or papple.
A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets.

Assorted Cold Plate with Mustard Sauce, 겨자채 ( gyeojachae )
Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce.

Assorted Pan-fried Delicacies, 모듬전 ( modeumjeon )
A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried.

Assorted Raw Fish , 모듬회 ( modumhoe )
Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish.

Assorted Side Dishes , 밑반찬 ( mitbanchan )
Side dishes such as cucumber pickles, beans or beef braised in soy sauce are made in large batches and served over a period of time. Most Korean households have an assortment of these dishes at any given time to provide a tasty accompaniment to rice.

Azalea Liquor , 진달래술 ( jindallaesul )
A sweet liquor made by adding azalea petals and sugar to soju. Also called dugyeonju.

Azalea Punch , 진달래화채 ( jindallae-hwachae )
Azalea petals coated in starch, blanched, then added to a sugared omija (fruit of the Chinese magnolia vine) punch.