Sangcharim

Question 1

Namul

Answer 1

Umbrella category of vegetables

Question 2

Saengchae

Answer 2

Raw vegetable dish

Question 3

Hwe

Answer 3

Raw fish

Question 4

Seon

Answer 4

Cooked vegetable “terrine”
Terrine - ground meat etc meat loaf style

Question 5

Bibim

Answer 5

Mixed with seasonings

Question 6

Muchim

Answer 6

Mixed with seasonings by hand

Question 7

Bap

Answer 7

Rice

Question 8

Juk

Answer 8

Porridge

Question 9

Myun/guksu

Answer 9

Noodle

Question 10

Japchae

Answer 10

Thin/julliened ingredients stir fried

Question 11

Guk

Answer 11

Thin soup/broth

Question 12

Jjigae

Answer 12

Thick soup/broth

Question 13

Jeongol

Answer 13

Soup/ broth where solid ingredients are the main attraction

Question 14

Jjim

Answer 14

Steamed

Question 15

Jorim

Answer 15

Braised

Question 16

Twigim

Answer 16

Deep fried

Question 17

Jeon

Answer 17

Dishes that resemble a “pancake”

Question 18

Bokkeum

Answer 18

Sauteed

Question 19

Gui

Answer 19

Grilled

Question 20

Bokkeum

Answer 20

Stir fried dishes

Question 21

Bugak

Answer 21

Variety of veggie twigim coated in chapsal and dried again

Question 22

Chapsal

Answer 22

Sweet rice
Often used as chapsal garu - sweet rice flour

Question 23

Dolsot

Answer 23

Stone cooking pot used to cook various rice dish

Question 24

Doenjang

Answer 24

Fermented soy bean paste

Question 25

Dubu

Answer 25

Tofu

Question 26

Gui

Answer 26

Grilled fish or grilled dish

Question 27

Guk

Answer 27

Class of soup similar to tang, often a more watery broth

Question 28

Gochujang

Answer 28

Fermented chili paste

Question 29

Injeolmi

Answer 29

Rice cake coated with roasted soy bean powder

Question 30

Jang

Answer 30

Group of fermented pastes and sauces

Question 31

Jangajji

Answer 31

Method of sweetened soy picklinh

Question 32

Jeongol

Answer 32

Type of hotpot, combining and boiling ingredients

Question 33

Jeon

Answer 33

Savory pancake or fritter coming in many varieties

Question 34

Jeotgal

Answer 34

Side dish of salted and preserved seafood

Question 35

Jigae

Answer 35

Meaning stea

Question 36

Jjim

Answer 36

Steamed or boiled dishes

Question 37

Kalguksu

Answer 37

Knife cut noodle soup

Question 38

Kimchi

Answer 38

Side dish of salted and fermented vegetables

Question 39

Mandu

Answer 39

Dumpling

Question 40

Makgeoli

Answer 40

Korean rice wine

Question 41

Mallaengi

Answer 41

Method of drying vegetables

Question 42

Muchim

Answer 42

To season

Question 43

Muk

Answer 43

Jelly made from powdered bean, grain or nut starch

Question 44

Namul

Answer 44

Edible grass and leaves

Question 45

Pyeonyuk

Answer 45

Korean terrine of boiled and pressed meat

Question 46

San namul

Answer 46

Edible mountain herbs

Question 47

Sanjeok

Answer 47

Type of jeok (skewered food) often beef and vegetables

Question 48

Saeujeot

Answer 48

Salted and fermented shrimp

Question 49

Tang

Answer 49

Type of soup

Question 50

Tteok

Answer 50

Type of rice cakes

Question 51

Twigim

Answer 51

Method of frying or meaning fried foods

Question 52

Yeom Gyeoja

Answer 52

Korean mustard paste

Question 53

Yukpo

Answer 53

Meaning jerky