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Namul (Korean: 나물) refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul ( 산나물 ; lit. mountain namul ), and spring vegetables are called bom-namul ( 봄나물 ; lit.
Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.
Seolleongtang [1] (Korean: 설렁탕) or ox bone soup [1] is a Korean tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul. [2]
An example of kajami shik'ae, a fermented and salted food prepared in North Korea using flounder. Barley [6] Beef rib soup, a food normally eaten by high-ranking people; due to cows being crucial to farming by commoners. [20] Bellflower [21] Ch'amgŏnggeal – also known as sea urchin or uni (Japanese: ウニ). Chapch'ae [22] Chicken [23 ...
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...
Na-rae, also spelled Na-lae, is a Korean feminine given name. The word itself is a native Korean word meaning "wing" and does not have corresponding hanja. [1] [2] However, since Korean given names can be created arbitrarily, it may also be a name with hanja (e.g. 娜萊). [3]
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
Ssam (Korean: 쌈; lit. wrapped) are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. [1] It is often accompanied by the condiment ssamjang and can also be topped with raw or cooked garlic, onion, green pepper, or a banchan (small side dish) such as kimchi. [2]