NARO tasting menu glossary

Question 1

gosari

Answer 1

fernbrake or bracken fiddlehead

Question 2

bugak

Answer 2

a technique by which vegetables or seaweed is coated with chapssal-pul (glutinous rice paste), dried and then fried

Question 3

muchim

Answer 3

mixed with seasonings (a salad)

Question 4

jangajji

Answer 4

a technique involving pickling in soy sauce

Question 5

Pyeongyuk

Answer 5

a traditional dish that consists of thinly sliced meat, typically beef or pork, that has been boiled and pressed

Question 6

hwe

Answer 6

refers to a raw fish or meat dish

Question 7

saensong-hwe

Answer 7

specifically refers to filleted fish that can be either fresh or aged

Question 8

yuja

Answer 8

yuzu

Question 9

namul

Answer 9

prepared vegetables

Question 10

sawara

Answer 10

Spanish mackerel

Question 11

kataifi

Answer 11

shredded phyllo dough

Question 12

choganjang

Answer 12

Korean dipping sauce; vinegar + soy sauce

Question 13

Mandu

Answer 13

dumpling. It first came to Korea from the Mongolians and Middle East through the Silk Road.

Question 14

mandu guk

Answer 14

mandu served in beef broth and was very popular in royal cuisine

Question 15

Bibimbap

Answer 15

literally translates to mixed rice. It typically consists of white rice, various namul and gochu or doenjang-based sauce

Question 16

lovage

Answer 16

herb. somewhat resembles parsley. taste of celery with undertones of parsley and anise

Question 17

jeongol

Answer 17

a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it.

Question 18

difference between jeongol and jjigae

Answer 18

jjigae has one main ingredient and is a working-class dish, jeongol has multiple main ingredients and is a dish for the royal court

Question 19

gangjeong

Answer 19

hangwa made with glutinous rice flour. It is a deep-fried “rice puff” with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders

Question 20

hangwa

Answer 20

traditional Korean sweets that are usually made from powdered grains such as rice, mungbeans and more. Sometimes with sweeteners added.

Question 21

Injeolmi

Answer 21

a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour

Question 22

Tangypeon Chae

Answer 22

mung bean jelly salad, is a popular dish is royal cuisine, which famously helped the King Yeongjo resolve strife between political parties. The main ingredient is nokdu-muk, jelly made from mung bean starch

Question 23

Hyssop

Answer 23

Banga, also called Korean mint or hyssop, is an herbaceous plant with green leaves and purple flowers. Tastes of anise/licoriceleaves and flowers taste a lot like mint, but with more floral character and a pleasant bitterness

Question 24

Jjim

Answer 24

a cooking technique that steams or boils the ingredient(s)

Question 25

Kongbiji jjigae

Answer 25

stew traditionally made from the pulp leftover from making tofu.

Question 26

Koetcheori

Answer 26

fresh kimchi, made to be eaten without fermentation

Question 27

miyeok

Answer 27

“sea mustard” ; seaweed

Question 28

Gamja Jeon

Answer 28

(potato pancake) is a specialt from the Gangwon province, which is famous for its potatoes

Question 29

Kalguksu

Answer 29

a knife-cut noodle soup. In Joseon cooking, it is common to rinse the noodles in cold water after boiling, as opposed to cooking directly in the broth like in modern cooking

Question 30

pyogo

Answer 30

shiitake mushrooms

Question 31

Jwipo

Answer 31

a traditional Korean pressed fish jerky sold as a street snack

Question 32

Sanjeok

Answer 32

a type of jeok in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them. All the ingredients are sliced into 5–6 cm long pieces. Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled

Question 33

jeok

Answer 33

a Korean meat dish served with skewers. made with a large variety of meats, vegetables, and mushrooms

Question 34

Siraegi

Answer 34

a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage

Question 35

Minari

Answer 35

Korean name for water dropwort, water parsley, water celery or pennywort

Question 36

deodeok

Answer 36

lance asiabell, is a flowering plant native to East Asia It is a variety of bonnet bellflower

Question 37

Creme Diplomat

Answer 37

creme patissiere mixed with chantilly (sweetened whipped cream), gelatine and any extra flavorings (optional)

Question 38

goguma

Answer 38

sweet potato

Question 39

nokcha

Answer 39

green tea