Navigating the vibrant world of Korean cuisine becomes much easier when you know how to say “food” in Korean and beyond! At FOODS.EDU.VN, we’re dedicated to providing you with the language skills and culinary knowledge to confidently explore Korean gastronomy. Discover essential vocabulary, phrases, and insights to enhance your dining experiences and cooking adventures with FOODS.EDU.VN, your guide to culinary excellence. Unlock a deeper appreciation of Korean fare with essential phrases, vocabulary, and FOODS.EDU.VN’s expert culinary insights.
1. Understanding “Food” in Korean: The Basics
When venturing into the delicious realm of Korean cuisine, knowing how to talk about food is essential. Let’s explore the fundamental terms and nuances to help you navigate menus, markets, and mealtime conversations like a pro.
1.1. What is the Primary Word for “Food” in Korean?
The main word for “food” in Korean is 음식 (eumsik). This term generally refers to food and cuisine, encompassing a wide range of dishes and ingredients. Use 음식 (eumsik) when discussing food in a broad context, such as describing a restaurant’s offerings or talking about your favorite type of cuisine.
1.2. What is the Second Word for “Food” in Korean?
Another word for “food” in Korean is 밥 (bap), which primarily means “rice.” However, due to rice’s central role in Korean cuisine, 밥 (bap) often refers to a meal or food in general. For instance, asking “밥 먹었어요? (Bap meogeosseoyo?)” translates to “Have you eaten?” or “Did you have rice?”. This highlights the cultural importance of rice as a staple food in Korea.
1.3. How Does Cultural Context Affect the Use of “Eumsik” and “Bap”?
Cultural context significantly influences the use of 음식 (eumsik) and 밥 (bap). 음식 (eumsik) is appropriate in formal settings or when discussing food in a general sense. 밥 (bap) is more commonly used in everyday conversations, especially when asking about meals. Understanding this distinction allows you to communicate more naturally and respectfully in Korean-speaking environments.
2. Essential Korean Food Vocabulary
To fully immerse yourself in Korean cuisine, expanding your vocabulary beyond the basic terms for “food” is crucial. Let’s explore essential words for vegetables, fruits, meats, cooking ingredients, and beverages.
2.1. What are Common Korean Vegetables?
Korean cuisine features a variety of fresh and flavorful vegetables. Here’s a list of essential vegetables in Korean, along with their English translations:
| Korean | English |
|---|---|
| 양파 (yangpa) | Onion |
| 마늘 (maneul) | Garlic |
| 파 (pa) | Scallion |
| 당근 (danggeun) | Carrot |
| 오이 (oi) | Cucumber |
| 감자 (gamja) | Potato |
| 고구마 (goguma) | Sweet Potato |
| 배추 (baechu) | Cabbage |
| 무 (mu) | Radish |
| 콩나물 (kongnamul) | Bean Sprouts |
| 시금치 (sigeumchi) | Spinach |
| 호박 (hobak) | Pumpkin |
| 가지 (gaji) | Eggplant |
| 고추 (gochu) | Chili Pepper |
| 버섯 (beoseot) | Mushroom |
These vegetables are frequently used in popular dishes such as kimchi (김치), bibimbap (비빔밥), and various soups and stews.
2.2. What are Common Korean Fruits?
Korean cuisine includes a delightful array of fruits, both native and imported. Here’s a list of common fruits in Korean:
| Korean | English |
|---|---|
| 사과 (sagwa) | Apple |
| 배 (bae) | Pear |
| 귤 (gyul) | Tangerine |
| 딸기 (ttalgi) | Strawberry |
| 포도 (podo) | Grape |
| 감 (gam) | Persimmon |
| 수박 (subak) | Watermelon |
| 복숭아 (boksunga) | Peach |
| 바나나 (banana) | Banana |
| 망고 (manggo) | Mango |
| 자두 (jadu) | Plum |
| 멜론 (mellon) | Melon |
| 오렌지 (orenji) | Orange |
These fruits are often enjoyed fresh, used in desserts, or incorporated into traditional Korean drinks.
2.3. How Do You Say Common Types of Meat in Korean?
Meat plays a significant role in Korean cuisine, with various types used in grilling, stews, and stir-fries. Here’s how to say common types of meat in Korean:
| Korean | English |
|---|---|
| 고기 (gogi) | Meat |
| 소고기 (sogogi) | Beef |
| 돼지고기 (dwaejigogi) | Pork |
| 닭고기 (dalgogi) | Chicken |
| 오리고기 (origogi) | Duck |
| 양고기 (yanggogi) | Lamb |
| 물고기 (mulgogi) | Fish |
| 새우 (saeu) | Shrimp |
| 조개 (joge) | Shellfish |
| 삼겹살 (samgyeopsal) | Pork Belly |
| 불고기 (bulgogi) | Marinated Beef |
| 갈비 (galbi) | Ribs (usually beef) |
These meats are central to popular dishes like Korean BBQ, bulgogi, and various stews and soups.
2.4. What are Essential Cooking Ingredients in Korean?
Knowing the names of essential cooking ingredients is key to understanding and preparing Korean dishes. Here’s a list of important ingredients in Korean:
| Korean | English |
|---|---|
| 밥 (bap) | Rice |
| 소금 (sogeum) | Salt |
| 설탕 (seoltang) | Sugar |
| 간장 (ganjang) | Soy Sauce |
| 식초 (sikcho) | Vinegar |
| 참기름 (chamgireum) | Sesame Oil |
| 고추장 (gochujang) | Chili Paste |
| 된장 (doenjang) | Soybean Paste |
| 고춧가루 (gochutgaru) | Chili Powder |
| 마늘 (maneul) | Garlic |
| 생강 (saenggang) | Ginger |
| 파 (pa) | Green Onion |
| 깨 (ggae) | Sesame Seeds |
| 다시마 (dashima) | Kelp (for broth) |
These ingredients are fundamental to creating the distinctive flavors of Korean cuisine.
2.5. What are Common Beverages in Korean?
Beverages are an integral part of the Korean dining experience. Here are some common beverages and their Korean names:
| Korean | English |
|---|---|
| 물 (mul) | Water |
| 차 (cha) | Tea |
| 커피 (keopi) | Coffee |
| 주스 (juseu) | Juice |
| 우유 (uyu) | Milk |
| 소주 (soju) | Soju (Korean spirit) |
| 맥주 (maekju) | Beer |
| 막걸리 (makgeolli) | Rice Wine |
| 콜라 (kolla) | Cola |
| 사이다 (saida) | Cider (Lemon-lime soda) |
From traditional teas to alcoholic beverages, understanding these terms will enhance your culinary experience in Korea.
3. Describing Korean Food: Taste and Texture
Being able to describe the taste and texture of Korean food allows you to express your culinary experiences more vividly. Let’s explore the essential vocabulary for conveying sensory aspects of Korean dishes.
3.1. How Do You Describe Flavors in Korean?
When describing flavors in Korean, here are some useful terms:
| Korean | English |
|---|---|
| 달다 (dalda) | Sweet |
| 짜다 (jjada) | Salty |
| 시다 (shida) | Sour |
| 맵다 (maepda) | Spicy |
| 쓰다 (sseuda) | Bitter |
| 고소하다 (gosohada) | Nutty/Savory |
| 담백하다 (dambaekhada) | Mild/Plain |
| 느끼하다 (neukkihada) | Greasy/Rich |
| 싱겁다 (singgeopda) | Bland |
Using these words, you can accurately describe the flavors you experience while enjoying Korean cuisine.
3.2. How Do You Describe Textures in Korean?
Describing the texture of food is just as important as describing its taste. Here are some Korean words to describe different textures:
| Korean | English |
|---|---|
| 바삭하다 (basakhada) | Crispy |
| 쫄깃하다 (jjolgithada) | Chewy |
| 부드럽다 (budeureopda) | Soft |
| 딱딱하다 (ttaktakhada) | Hard |
| 촉촉하다 (chokchokhada) | Moist |
| 퍽퍽하다 (peokpeokhada) | Dry/Crumbly |
| 미끌미끌하다 (mikkeulmikkeulhada) | Slippery |
| 아삭아삭하다 (asakasakada) | Crunchy |
These terms will help you articulate the tactile aspects of Korean dishes, enhancing your culinary descriptions.
3.3. How Do You Say Common Taste Descriptors?
Here’s a table with common taste descriptors and their Korean equivalents, useful for expressing your opinions about food:
| Korean | English |
|---|---|
| 맛있다 (masitda) | Delicious/Tasty |
| 맛없다 (madeopda) | Not Delicious/Bad-tasting |
| 좋다 (jota) | Good |
| 싫다 (silta) | Disgusting |
| 맵다 (maepda) | It’s spicy. |
| 달콤해요 (dalkomhaeyo) | It’s sweet. |
| 새콤해요 (saekomhaeyo) | It’s sour. |
| 즙이 많아요 (jeubi manayo) | It’s juicy. |
| 쫄깃해요 (jjolgithaeyo) | It’s chewy. |
4. Methods of Food Preparation in Korean Cuisine
Understanding the methods of food preparation in Korean cuisine is key to appreciating the variety and complexity of its dishes. Let’s explore some essential cooking terms and their corresponding dishes.
4.1. What are Common Cooking Methods in Korean?
Korean cuisine employs various cooking methods that contribute to the unique flavors and textures of its dishes. Here are some common cooking methods in Korean:
| Korean | English | Example Dish |
|---|---|---|
| 볶음 (bokkeum) | Stir-fried | 제육볶음 (jeyuk bokkeum) |
| 찌개 (jjigae) | Stew | 김치찌개 (kimchi jjigae) |
| 국 (guk) | Soup | 미역국 (miyeok guk) |
| 탕 (tang) | Soup (thick) | 삼계탕 (samgyetang) |
| 구이 (gui) | Grilled/Roasted | 갈비구이 (galbi gui) |
| 찜 (jjim) | Steamed/Braised | 찜닭 (jjimdak) |
| 조림 (jorim) | Braised/Simmered | 갈치조림 (galchi jorim) |
| 튀김 (twigim) | Fried | 고구마튀김 (goguma twigim) |
4.2. What are Examples of Stir-Fried Dishes?
Stir-frying, known as 볶음 (bokkeum) in Korean, is a popular method for quickly cooking ingredients over high heat, resulting in flavorful and aromatic dishes.
| Korean | English | Description |
|---|---|---|
| 제육볶음 (jeyuk bokkeum) | Stir-fried Pork | Spicy stir-fried pork with vegetables. |
| 오징어볶음 (ojingeo bokkeum) | Stir-fried Squid | Spicy stir-fried squid with vegetables. |
| 닭갈비 (dakgalbi) | Stir-fried Chicken Ribs | Spicy stir-fried chicken ribs with vegetables and gochujang sauce. |
4.3. How Do Stews Differ from Soups in Korean Cuisine?
In Korean cuisine, stews (찌개, jjigae) and soups (국, guk; 탕, tang) are distinct categories with different characteristics:
- 찌개 (jjigae): Stews are typically thicker and richer than soups, containing a higher concentration of ingredients. They are often served as a main dish and shared among diners.
- 국 (guk): Soups are generally lighter and more broth-based, often served as a side dish to complement a meal. They typically contain fewer solid ingredients than stews.
- 탕 (tang): These soups are heavier, contain meat and bones, and are simmered for a long time to extract flavor. They are often considered nourishing and are consumed for health benefits.
4.4. What are Popular Grilled Dishes in Korean Cuisine?
Grilling, known as 구이 (gui) in Korean, is a beloved cooking method, especially for meats.
| Korean | English | Description |
|---|---|---|
| 갈비구이 (galbi gui) | Grilled Ribs | Marinated beef ribs grilled to perfection. |
| 삼겹살구이 (samgyeopsal gui) | Grilled Pork Belly | Pork belly grilled and served with various side dishes. |
| 닭갈비구이 (dakgalbi gui) | Grilled Chicken Ribs | Spicy chicken ribs grilled with vegetables. |
4.5. How is “Banchan” Incorporated into Korean Meals?
반찬 (banchan) refers to side dishes that accompany Korean meals. These small dishes offer a variety of flavors and textures, complementing the main courses.
| Banchan | English | Description |
|---|---|---|
| 김치 (kimchi) | Kimchi | Fermented cabbage, radish, or other vegetables seasoned with chili pepper and various spices. |
| 콩나물무침 (kongnamul muchim) | Seasoned Bean Sprouts | Bean sprouts seasoned with sesame oil, garlic, and soy sauce. |
| 시금치나물 (sigeumchi namul) | Seasoned Spinach | Spinach seasoned with sesame oil, garlic, and soy sauce. |
| 계란찜 (gyeran jjim) | Steamed Egg | Steamed egg custard, often served as a soft and savory side dish. |
| 잡채 (japchae) | Glass Noodles | Glass noodles stir-fried with vegetables and meat in a sesame oil-based sauce. |
5. Korean Dining Etiquette and Customs
Understanding Korean dining etiquette and customs enhances your dining experience and shows respect for Korean culture.
5.1. What are Basic Dining Etiquette Rules in Korea?
- Wait for elders: Wait for the eldest person at the table to begin eating before you start.
- Use chopsticks and spoons: Use chopsticks for solid food and a spoon for soups and rice. Avoid using chopsticks to spear food.
- Don’t lift the rice bowl: It is impolite to lift the rice bowl to your mouth. Keep the bowl on the table while eating.
- Pour drinks for others: When pouring drinks, use both hands to hold the bottle and offer the drink to others before filling your own glass.
- Accept refills: It is polite to accept refills offered by others, especially from elders.
- Avoid blowing your nose at the table: If you need to blow your nose, excuse yourself from the table.
- Thank the host: Express your gratitude to the host for the meal. A simple “잘 먹었습니다 (jal meogeotseumnida)” meaning “I ate well,” is sufficient.
5.2. How Do You Use Chopsticks and Spoons Correctly?
- Chopsticks: Hold chopsticks in your dominant hand, using your thumb and index finger to control the top chopstick. The bottom chopstick should remain stationary.
- Spoon: Use the spoon to eat rice, soups, and stews. Avoid using the spoon to dig into side dishes.
- Avoid sticking chopsticks upright in rice: This resembles incense offerings at funerals and is considered bad luck.
- Don’t use chopsticks to pass food: Use serving utensils to transfer food to others’ plates.
5.3. What are Gift-Giving Customs Related to Food?
Gift-giving is an important aspect of Korean culture, and food-related gifts are common.
- Popular food gifts: Common food gifts include fruits, traditional Korean snacks, high-quality cuts of meat, and beverages.
- Presentation: Present gifts nicely wrapped or packaged.
- Occasions: Food gifts are often given during holidays like Lunar New Year (Seollal) and Chuseok (Korean Thanksgiving), as well as for housewarmings and special occasions.
- Reciprocity: It is customary to reciprocate gifts of similar value.
6. Navigating Korean Restaurants and Markets
Knowing how to navigate Korean restaurants and markets is essential for a fulfilling culinary experience. Let’s explore useful phrases and tips for dining out and grocery shopping.
6.1. What are Useful Phrases for Ordering Food in Korean?
| Phrase | Korean | Translation |
|---|---|---|
| 안녕하세요 (Annyeonghaseyo) | 안녕하세요 | Hello |
| 메뉴 주세요 (Menu juseyo) | 메뉴 주세요 | Please give me the menu |
| 이거 주세요 (Igeo juseyo) | 이거 주세요 | Please give me this |
| 물 주세요 (Mul juseyo) | 물 주세요 | Please give me water |
| 맛있어요 (Masisseoyo) | 맛있어요 | It’s delicious |
| 맵지 않게 해주세요 (Maepji anhge haejuseyo) | 맵지 않게 해주세요 | Please make it not spicy |
| 조금 더 주세요 (Jogeum deo juseyo) | 조금 더 주세요 | Please give me a little more |
| 계산해주세요 (Gyesan haejuseyo) | 계산해주세요 | Check, please |
| 감사합니다 (Gamsahamnida) | 감사합니다 | Thank you |
6.2. How Do You Ask About Ingredients or Dishes?
- 이 음식은 뭐예요? (I eumsigeun mwoyeyo?) – What is this dish?
- 이 음식에 뭐가 들어 있어요? (I eumsige mwo ga deureo isseoyo?) – What is in this dish?
- 이거 맵습니까? (Igeo maepseumnikka?) – Is this spicy?
- 채식 메뉴 있어요? (Chaeshik menyu isseoyo?) – Do you have a vegetarian menu?
- 알레르기 있어요. (Allereugi isseoyo.) – I have allergies.
6.3. What are Tips for Shopping at Korean Markets?
- Learn basic Korean phrases: Knowing basic Korean phrases for asking prices and inquiring about ingredients will be helpful.
- Visit local markets: Explore traditional markets for fresh produce, meats, and local specialties.
- Bargaining: Bargaining is not common in Korean markets, but it may be possible at smaller, traditional markets.
- Check for freshness: Inspect produce and seafood for freshness before purchasing.
- Ask for recommendations: Don’t hesitate to ask vendors for recommendations on what to buy or how to prepare certain ingredients.
- Bring cash: Many smaller vendors may not accept credit cards, so it’s a good idea to have cash on hand.
7. Exploring Regional Korean Cuisine
Korean cuisine is diverse, with each region boasting unique dishes and culinary traditions. Let’s explore some notable regional specialties.
7.1. What are Notable Dishes from Seoul?
Seoul, the capital of South Korea, offers a wide range of culinary delights. Some notable dishes from Seoul include:
- 불고기 (Bulgogi): Marinated beef that is thinly sliced and grilled.
- 떡볶이 (Tteokbokki): Spicy rice cakes in a gochujang-based sauce.
- 비빔밥 (Bibimbap): Mixed rice with vegetables, meat, and a fried egg.
- 칼국수 (Kalguksu): Handmade knife-cut noodle soup.
- 삼계탕 (Samgyetang): Ginseng chicken soup.
7.2. What are Specialties from Busan?
Busan, a coastal city in South Korea, is known for its fresh seafood and unique dishes. Some specialties from Busan include:
- 돼지국밥 (Dwaeji Gukbap): Pork and rice soup.
- 밀면 (Milmyeon): Wheat noodles in a cold, spicy broth.
- 씨앗호떡 (Ssiat Hotteok): Seed-filled sweet pancakes.
- 싱싱회 (Singsinghoe): Fresh raw fish.
- 꼼장어 (Kkomjangeo): Grilled eel.
7.3. What are Culinary Highlights from Jeonju?
Jeonju, located in the southwest of South Korea, is renowned for its rich culinary heritage. Highlights from Jeonju include:
- 전주비빔밥 (Jeonju Bibimbap): A version of the mixed rice dish, known for its vibrant colors and flavors.
- 콩나물국밥 (Kongnamul Gukbap): Bean sprout and rice soup.
- 한정식 (Hanjeongsik): A full-course Korean meal with an array of side dishes.
- 모주 (Moju): A low-alcohol rice wine flavored with herbs and spices.
8. Cooking Korean Food at Home: Recipes and Tips
Bringing the flavors of Korea into your home kitchen is a rewarding experience. Let’s explore some classic Korean recipes and essential cooking tips.
8.1. What is a Basic Kimchi Recipe?
Kimchi is a staple in Korean cuisine, and making it at home is easier than you might think. Here’s a basic kimchi recipe:
Ingredients:
- 1 head of Napa cabbage
- 1/4 cup sea salt
- 6 cups water
- 1 tablespoon glutinous rice flour
- 1 cup water
- 1/4 cup fish sauce
- 1/4 cup gochugaru (Korean chili powder)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped scallions
- 1/4 cup shredded Korean radish
Instructions:
- Cut the cabbage into quarters and soak it in salted water for 2-3 hours.
- Rinse the cabbage thoroughly and drain.
- In a saucepan, mix glutinous rice flour with 1 cup of water and cook over low heat until it forms a thick paste. Let it cool.
- In a large bowl, combine the rice paste, fish sauce, gochugaru, garlic, ginger, scallions, and Korean radish.
- Mix the cabbage with the spice paste, ensuring every leaf is coated.
- Pack the kimchi into a clean jar, pressing down to remove air.
- Let the kimchi ferment at room temperature for 1-2 days, then refrigerate for at least a week before eating.
8.2. How Do You Make Bulgogi at Home?
Bulgogi, or marinated beef, is a delicious and popular Korean dish. Here’s how to make it at home:
Ingredients:
- 1 pound thinly sliced beef (such as ribeye or sirloin)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated pear
- 1 tablespoon grated onion
- 1/2 teaspoon black pepper
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, pear, onion, and black pepper.
- Add the beef to the marinade and mix well, ensuring every piece is coated.
- Marinate the beef for at least 30 minutes, or up to 24 hours in the refrigerator.
- Heat a grill pan or skillet over medium-high heat.
- Cook the beef in batches, stirring occasionally, until browned and cooked through.
- Garnish with green onions and sesame seeds before serving.
8.3. What are Essential Tips for Korean Cooking?
- Use quality ingredients: Korean cuisine relies on fresh, high-quality ingredients for the best flavors.
- Master the basics: Familiarize yourself with essential Korean ingredients like gochujang, sesame oil, and soy sauce.
- Balance flavors: Korean cooking often involves balancing sweet, savory, spicy, and tangy flavors.
- Experiment with spices: Don’t be afraid to adjust spice levels to suit your preferences.
- Prepare in advance: Many Korean dishes benefit from marinating or fermenting ingredients, so plan ahead.
- Garnish generously: Garnishes like sesame seeds, green onions, and toasted seaweed add visual appeal and flavor to dishes.
9. The Evolution of Korean Cuisine: Historical and Modern Influences
Korean cuisine has evolved significantly over the centuries, influenced by historical events, cultural exchanges, and modern trends.
9.1. What are Historical Influences on Korean Food?
- Ancient times: Early Korean cuisine was heavily influenced by agriculture, with grains like rice and millet forming the basis of the diet.
- Buddhism: The introduction of Buddhism in the 4th century led to a greater emphasis on vegetarian dishes and the use of soy products like tofu and soy sauce.
- Mongol invasions: The Mongol invasions in the 13th century brought new ingredients and cooking techniques, such as the use of grilling and the consumption of meat.
- Joseon Dynasty: During the Joseon Dynasty (1392-1910), Korean cuisine became more refined, with elaborate banquets and royal court cuisine influencing culinary trends.
9.2. How Has Globalization Shaped Modern Korean Cuisine?
Globalization has had a profound impact on modern Korean cuisine:
- Western influences: The introduction of Western ingredients and cooking techniques has led to fusion dishes and modern interpretations of traditional Korean recipes.
- International ingredients: Korean cuisine now incorporates ingredients from around the world, such as pasta, cheese, and various spices.
- Korean diaspora: The Korean diaspora has played a significant role in spreading Korean cuisine globally, with Korean restaurants and food products becoming increasingly popular in many countries.
- Health trends: Modern Korean cuisine is also influenced by health and wellness trends, with a greater emphasis on fresh, organic ingredients and balanced meals.
9.3. What are Contemporary Trends in Korean Cuisine?
- Fusion cuisine: Fusion dishes that blend Korean flavors with international cuisines are gaining popularity.
- Street food revolution: Korean street food has become a global phenomenon, with dishes like tteokbokki, Korean fried chicken, and kimbap gaining fans around the world.
- Plant-based options: With growing interest in vegetarian and vegan diets, more plant-based options are appearing on Korean menus.
- Fine dining: High-end Korean restaurants that showcase innovative and artistic interpretations of traditional dishes are attracting diners seeking unique culinary experiences.
- Home cooking: There’s a renewed interest in cooking Korean food at home, driven by the availability of Korean ingredients and recipes online.
10. Frequently Asked Questions (FAQs) About Food in Korean
Here are some frequently asked questions about food in Korean to further enhance your understanding and appreciation of Korean cuisine:
10.1. What is the difference between 음식 (eumsik) and 밥 (bap)?
음식 (eumsik) is the general term for food, while 밥 (bap) primarily means “rice” but can also refer to a meal.
10.2. How do you say “delicious” in Korean?
“Delicious” in Korean is 맛있어요 (masisseoyo).
10.3. What is the most popular Korean dish?
Kimchi (김치) is often considered the most popular Korean dish due to its cultural significance and widespread consumption.
10.4. How do you ask if a dish is spicy in Korean?
You can ask “Is this spicy?” by saying 이거 맵습니까? (Igeo maepseumnikka?)
10.5. What is the Korean word for “restaurant”?
The Korean word for “restaurant” is 식당 (sikdang).
10.6. How do you say “cheers” in Korean?
“Cheers” in Korean is 건배 (geonbae).
10.7. What are common Korean side dishes?
Common Korean side dishes include kimchi (김치), seasoned bean sprouts (콩나물무침), and seasoned spinach (시금치나물).
10.8. How do you order food in a Korean restaurant?
You can order food by saying “[dish name] 주세요 ([dish name] juseyo),” which means “Please give me [dish name].”
10.9. What is gochujang?
Gochujang (고추장) is a spicy Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt.
10.10. How do you say “thank you for the meal” in Korean?
You can say “thank you for the meal” in Korean by saying 잘 먹었습니다 (jal meogeotseumnida).
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