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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.
The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. [1] The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. [2]
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.
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 .
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.
Kimchi-jjigae [1] (Korean: 김치찌개) or kimchi stew [1] is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
It uses the Korean alphabet, created in December 1443 CE by the Joseon-era king Sejong the Great. [1] Unlike the North Korean standard language (문화어, Munhwaŏ), the South Korean standard language includes many Sino-Korean words (i.e., loan-words from Chinese or Japanese), as well as some from English and other European languages. [2]
Sundubu-jjigae [1] (Korean: 순두부찌개) is a jjigae in Korean cuisine.The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.