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This is the pronunciation key for IPA transcriptions of Korean on Wikipedia. It provides a set of symbols to represent the pronunciation of Korean in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
In native Korean words, ㄹ r does not occur word initially, unlike in Chinese loans (Sino-Korean vocabulary). [12] In South Korea, it is silent in initial position before /i/ and /j/, pronounced [n] before other vowels, and pronounced [ɾ] only in compound words after a vowel.
Standard Korean Language Dictionary (Korean: 표준국어대사전; lit. Standard National Language Unabridged Dictionary) is a dictionary of the Korean language, published by the National Institute of Korean Language.
Jjigae (Korean: 찌개, Korean pronunciation:) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). [1] Jjigae is often served as a communal dish.
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [ 2 ] [ 3 ] [ 4 ] The small, black to brown earthenware vessel is a cookware / serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine .
Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. [3] As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. [4]
Although Sino-Korean vocabulary dominates the spectrum of borrowed Chinese words, there are non-Sinoxenic words in Korean that are derived from Chinese. In such cases, the corresponding pronunciation for the Chinese character does not match the borrowed vocabulary. Such loanwords most likely preserve a slightly different form of a Sinitic ...
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.