KOREAN CUSINE CONVERTER
by William Allen + Shim Kyung-hee, Ph.D. & Kim Hae-yong
(sources: Lonely Planet & U.S.O. Pusan, and the above mentioned)
Food, like everything else Oriental I'm enjoying here in Korea, makes for exotic and often energetic tastes to wake-you-up by way of very hot chilli spices, that in fact, release endorphins. That's what makes these Koreans smile knowingly while eating this stuff, as they secretly force their bodies to release morphine-like effects in a drug-free culture. I really don't think I could eat more of this red-hot volcano food without these hormone rewards included. The chilli heat here is tasted all-the-way-through, where as with the really hot jalapeno foods of Mexican cities, it only burns from the outside-- with relief always inside. Do they eat so fast to get through their pain faster, or to increase the pain level over time hoping to release more endorphins this time around? Or could it just be good old "boarding house rules" that mean-- faster is more? Still asking around.
Having been in Pusan eight months now, I have a few functional restaurant terms down, but still can't do it alone when ordering outside this limited list, though I want to explore more options. I've read that the easiest and most enjoyable way to enter a culture is through its food, and therefore its traditions, which Koreans are never ending in letting me know are important to learn if I'm planning on continuing to live here. When sitting down on those heated restaurant floors, I'm still wishing I could fold my legs in a better way, so my feet don't go tingly dead. Try this converter when eating-out to better get your mouth around their hot spicy Korean traditions.
Enjoy!
RESTAURANT
shik dang
�Ĵ�
Toilet
Hwajangshil
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Where is the toilet, please?
Hwajangshilun odiimnikka?
È����� ����Դ� �� ?
I am vegetarian, please.
Ch'aeshik jue-jamnida.
ä�������� �Դ� �� .
Do you have any vegetarian food, please?
Ch'aeshik umshik iss-m-nikka?
ä���� �� �ֽ��� �� ?
I can't eat spicy food.
Mewoun umshikun mokji mot-hamnida.
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Maximum spice please!
Goch'ujangul nuchi-mashipshio.
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No hot sauce.
Aju maepge hae jushipshio.
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VEGETABLES
ya ch'ae
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pickeled veg, garlic & chili
kim ch'i
��ġ
cucumber
oi
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beans
k'ong
��
garlic
man neul
�� ��
green or red pepper
ko ch'u
�� ��
potato
kam ja
�� ��
pickled daikon radish
tong chi mi
�� ġ��
dried seaweed
kim
��
soybean sprouts
k'ong na mul
�ᳪ ��
spinach
shi gum chi
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SEAFOOD
saeng sun yori
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clam
tae hap
�� ��
crab
ke
��
eel
paemjang o
�� ���
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fish
saeng seon
�� ��
octopus
mun o
����
oyster
kul
��
shrimp
sae u
�� ��
squid
ojinga
�� ¡��
MEATS
yukkogi
���� ��
chicken
takkogi
�� �� ��
beef
sogogi
�Ұ� ��
dogmeat
kaegogi
�� �� ��
pork
daeji gogi
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BROTH
myon
��
noodles & soy milk
kong kuk su
�� �� ��
noodles, meat, veg & chicken
mak kuk su
�� �� ��
cold buckwheat noodle
naeng myon
�� ��
SOUP
guk or t'ang
�� or ��
ginseng chicken
samgye t'ang
�� �� ��
beef stock & rice
sollong t'ang
�� �� ��
clear with dough flakes
suje bee
���� ��
meat-filled dumpling
mandu guk
�� �� ��
ramen
ramyon
� ��
mix veg with noodles
guk soo
����
STEW
chi gae
�� ��
bean curd (solid)
dubu chi gae
�� �� �� ��
bean curd (soft)
sun dubu
���� ��
beanpaste
tenjang chi gae
�� �� �� ��
chicken
tak chim
�� ��
kimch'i & meat
kimch'i chi gae
��ġ ���
BARBECUED
ba be qyu
�� �� ť
beef ribs
kalbi
�� ��
beef ribs soup
kalbi t'ang
�� �� ��
beef ribs stew
kalbi chim
�� �� ��
marinated beef/pork ribs
pul kalbi
�� �� ��
beef & vegetable you grill
pulgogi
�� �� ��
NOODLES & . . .
myon or guk soo
�� or �� ��
soybean type & veg & beef
chap ch'ae
��ä
RICE & . . .
bap
��
egg omelet
om rice
�� �� �� �� ��
egg, veg & meat + hot sauce
bebimbap
�� ����
FRIED
fri
Ƣ �� ��
octopus, veg and pepper
nachi bok um
�� ���� ��
green onion pancakes
p'ajon
����
seafood & veg in batter
twikim
Ƣ��
DRINKS
umryo
����
cold water
ch'an mul
�� ��
tea
ch'a
��
milk
uyu
�� ��
beer
maek ju
�� ��
wine
p'o do ju
���� ��
milky white rice brew
makkolli
�� �� ��
sweet potato vodka
soju
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