kitchen terms

Question 1

Jeonbok

Answer 1

Abalone

Question 2

juk

Answer 2

Korean porridge

Question 3

Jeonbokjuk

Answer 3

variety of juk made with abalone and white rice. local specialty of Jeju Island

Question 4

agar

Answer 4

jelly like substance obtained from seaweed. can be used as: veggie sub for gelatin, thickener for soups, fruit preserves, ice cream and other desserts

Question 5

banchan

Answer 5

small dishes of food served alongside cooked rice in Korean cuisine. set in the middle of table to be shared.

Question 6

bottarga or Botargo

Answer 6

Mediterranean delicacy of salted, cured fish roe. typically from grey mullet or tuna.

Question 7

karasumi

Answer 7

similar to bottarga. softer cured mullet roe from Japan and East Asia.

Question 8

Bibimbap

Answer 8

means “mixed rice.” served as bowl of warm white rice topped with namul and gochujang. Egg (raw or fried) and sliced meat common too. stirred together before eating.

Question 9

Dolsot bibimbap

Answer 9

“stone pot mixed rice.” served in piping hot stone bowl with raw egg cooked against side of dish. typically seasoned with sesame oil before adding rice so bottom is brown/crispy.

Question 10

Bugak

Answer 10

fried Korean traditional dishes, made by frying dried vegetables or seaweed that have been coated with chapssalpul (glutenous rice) for preservation. ingredients include: kim, perilla, chili pepper leaves, sliced potato and so on

Question 11

twigak

Answer 11

deep fried veggies without chapssalpul. regarded as specialty of Korean Buddhist cuisine.

Question 12

bulgogi

Answer 12

“Fire meat.” tender, thin slices of marinated sirloin or other prime cuts of beef. marinade commonly includes: soy sauce, sugar, sesame oil, garlic, pepper, scallions, ginger onion, or mushroom.

Question 13

bossam

Answer 13

“Wrapped” or “packaged…” pork belly, boiled in spices, thinly sliced. served with sides - garlic, onion, ssamjang, saeujeot (pickled shrimp) and new kimchi. Often wrapped in lettuce or cabbage.

Question 14

Confit

Answer 14

“preserved.” cooking in grease, oil, or sugar at a lower temp (200° F).

Question 15

caviar - from which fish and location?

Answer 15

wild sturgeon in the Caspian and Black Sea

Question 16

caviar - types in descending order of quality

Answer 16

Beluga - soft, large eggs in pale sliver-gray to black
Sterlet - small golden, a rarity
Osetra - medium-sized, gray to brownish
Sevruga - small, gray

Question 17

Pacific sturgeon caviar - appearance and flavor

Answer 17

Medium to large size, firm grey to charcoal, mild flavor and clean finish

Question 18

Caspian Sea Gold Ossetra caviar - appearance and flavor

Answer 18

Medium grain, light to dark brown with golden highlights, nutty rich flavor. Rare form of Ossetra.

Question 19

Dashima

Answer 19

Edible kelp, used in making dashi. Can also be eaten fresh as salad. Known as kombu to Japanese.

Question 20

How to make dashi

Answer 20

strip of dashima in cold water, then heated to near boiling, strained

Question 21

Doenjang

Answer 21

“Thick sauce.” solid resulting from fermentation of meju. Very salty and thick. And unlike most miso may contain whole, uncrushed soybeans.

Question 22

Meju - define and process of fermentation.

Answer 22

Block made from boiled, stone-ground dried soybeans.
exposed to sunlight/warmth. dried rice plants, rich in bacillus subtilis, attached to blocks. 1 to 3 mos later put in opaque pots in brine to ferment further.

Question 23

dubujang

Answer 23

fermented tofu

Question 24

jidan

Answer 24

egg garnish

Question 25

jorim

Answer 25

simmered korean dish with vegetables being braised in savory broth until absorbed and reduced

Question 26

mangalitsa

Answer 26

“hog with a lot of lard.”

breed of hog indigenous to Hungary. reddish meat marbled with creamy white fat and a high amount of omega-3s and antioxidants. Nutrition due to diet of forage, barley, wheat, and corn.

Question 27

namul

Answer 27

general term for Korean vegetable dish. can be boiled, steamed, sauteed, fermented, fried, fried…

Question 28

maesil

Answer 28

green plum

Question 29

jeot

Answer 29

salted seafood

e.g., myeongnanjeot = preserved pollock roe

Question 30

chopi

Answer 30

sansho pepper

Question 31

jocheong

Answer 31

sweetener.

usually from rice but can vary from region to region

Question 32

anju

Answer 32

Korean drinking food

Question 33

sool

Answer 33

general term for Korean alcohol.

can include beer, wine, rice brew, distilled spirits and more.

Question 34

wonju

Answer 34

original alcohol resulting from fermentation of rice, water and nuruk after rice mash has been filtered. non-distilled

Question 35

makgeolli

Answer 35

wonju that has been diluted to about 6-10% alcohol.

Question 36

takju

Answer 36

“cloudy alcohol.”

wonju that has been diluted to about 12-13% alcohol.

Question 37

cheongju

Answer 37

wonju that is refined and made more delicate by allowing rice sediment to fall out. cold crash.