A little bit of Seoul (Korean food & customs)

Bapopik at AOL.COM Bapopik at AOL.COM
Sat Sep 28 12:07:37 UTC 2002

   I was in Seoul, Korea for the beginning and end of my trip.  I visited a
national folk museum during my one day there, and I bought some English
language cookbooks.  All items have not yet been checked against the OED, but
I assume most are not there.  I apologize in advance for typing mistakes.
   Here goes:

Seoul: The National Folk Museum
92 pages, paperback

Pg. 9:  The creation of _Hangul_, the Korean alphabet...
Pg. 18:  A site for offering prayer and food in a ceremony of _chesa_ was
excavated and investigated for the first time in Korea by the Chonju National
Pg. 24:  The creation of _Hangul_ in 1446 enabled the Korean people to
express themselves and communicate in writing with easy and accurate letters.
(...)  _Idu_ was one of several ways to write the Korean language with the
aid of Chinese characters.
Pg. 30:  Harrows include the soil rake and _homi_, which is a hand-held
weeding hoe, unique to Korea.
Pg. 24 (Headgear):  Officials wore a black _samo_ hat with their uniforms.
Officials and literati put on horse hair _t'an-gon_ or _chong-jagwon_ hats
and _yugon_ cloth hats (a casual hat) at home.
Pg. 38 (Footwear):  There were two types of traditional Korean footwear: one
was a northern-type footwear with long ankle coverings called _wha_ and the
other was southern-type footwear with low ankle coverings called _yi_ or
Pg. 40 (Houses):  There were four major types of traditional Korean houses.
_Hot-chip_, or houses with a single row of rooms, are found in all provinces
except South and North Hamgyong-do Province and Cheju Province.  _Kyop-chip_,
or houses who basic plan had two rooms adjoining either side of a central
wooden floor space, are in Cheju Province and some parts of the southern
coast.  _Yangtung-chip_ houses have three rows of columns and two rows of
rooms with doors between the front and rear rooms. (...)  Finally there were
_Kobunja-chip_ houses designed in an L-shape.
Pg. 45 (Sarangbang):  The _sarangbang_ was the study and drawing room of the
Pg. 51:  There are two major ways to make _ttok_, Korean cakes which are not
Pg. 54:  _Kimch'i_.
Pg. 62:  Brassware is called _notkuruk_. (...) ..such percussion instruments
as _ching_ and _kkoenggwari_.  (...)  Another method is by forging, called
Pg. 66 (Coming-of-Age Ceremony):  _Kwanrye_ was the coming-of-age ceremony in
traditional Confucian society, marking the transition from childhood to
adulthood.  It was held for boys and girls etween the ages of 15 and 20.
   For boys, _kwanrye_ included the tying of a topknot and wearing a _kat_
hat for the first time, while the girls put their hair up in a _chignon_ and
with an ornamental hair pin.  The ceremo0ny for girls was called _kyerye_.
Pg. 67:  __Hyanggyo_ Confucian Shrine-Academy_.
Pg. 68:  __Kwago_ State Examination System_.
Pg. 71:  _Pobusang_ peddlers were itinerant merchants in the Choson period
who carried their wares on their backs.
Pg. 75:  _Yut_, or the four-stick game, is played during the yuletide and in
the first weeks of the New Year.  _Ssang-yuk_ is a backgammon-like game
played by many housewives.  To play _t'uho_, two teams of contestants throw
arrows into a jar from a certain distance, and the winning team is the one to
throw the most arrows into the jar.  _Sut'u_ is a popular betting game using
60 or 80 cards.
   Such percussion instruments as drums nad a metal _kkoengwari_, string
instruments such as the _kayagum_, _komun-go_, _ajaeng_, and _haegum_, and
wind instruments like the _piri_, _so_ and _taegum_ are representative of
traditional Korean musical instruments.  Two _hyangp'iri_, a _taegum_ and two
drums constitute a basic folk music ensemble.
Pg. 76 (P'ansori):  _P'ansori_ is an operatice rendition of oral literature.
(Like MANAS to Kyrgyzstan.  Will any of these make the OED?--ed.)
Pg. 78:  _Sandaenori_, Hwanghae-do _T'alnori_ and _Ogwangdaenori_ are the
three main schools of mask dance-dramas.
Pg. 79:  Shamanist exorcism is called _gut_ in Korean and there are a number
of _gut_ performed...
Pg. 84 (_Sandag_ shrine):  Spirit tablets of ancestors or Confucian sages
were enshrined and memorial services in their honor were held in a _sadang_
Pg. 85 (_Myongbu-jon_ Hall):  In Buddhism _myongbu_ is in the court of the
next world.  The _Myongbu-jon_ hall of a Buddhist temple is also called
_Shiwang-jon_ or the Hall of Ten Kings, who were the judges of the _myongbu_
court, or _Chijang-jon_ or the Hall of Ksitigarbha Bodhisattva, because the
Bodhisattva is the main Buddha of the _Myongbu-jon_ Hall.
Pg. 86 (Totem Pole):  A pair of wooden or stone male and female _changsung_
or totem poles at a village entrance or by the roadside are found across the

by Betsy O'Brien
Elizabeth, NJ and Seoul: Hollym
192 pages, paperback

_A cusine unveiled: Korean dishes explained_
_Kuk_ A bowl of soup...35
_Pap_ Rice...43
_Chuk_ Gruel...51
_Kuksu_ Noodles...55
_Kui_ Grilled Foods...57
_Twigim_ Deep-fried food...64
_Chon_ From the frying pan...68
_Pokkum_ Stir-fry dishes...72
_Sanjok_ A meal on a stick...76
_Tchim_ Casserole dishes...80
_Chorim_ Seasoned with soy...83
_Chongol_  Hot pot cooking...88
_Tchigae_ Simple stew
>From the fish counter...96
_Miyok_ Seaweed...103
_Namul_ Vegetable dishes...108
Egg dishes...121
_Tubu_ Bean curd.,..124
_Muk_ Jellied food...126

_Samgyetang_ Ginseng chicken soup...40
_Kimbap_ Rice Wrapped in seaweed...46
_Pibimbap_ Vegetables and beef on top of rice...48
_Mandu_ Dumplings...52
_Mandu Kuk_ Dumpling soup...53
_Mul Naengmyon_ Cold noodles in soup...56
_Kalbi kui_ Broiled short ribs...61
_Pulgogi_ Barbecues beef...62
_Tashima twigim_ Deep-fried kelp...67
_Pindaettok_ Mung bean pancake...71
_Sogogi sanjok kui_ Brochettes of beef and vegetables...78
_Sopsanjok_ Broiled beef patties...79
_Kalbi tchim_ Short rib stew...82
_Yongun chorim_ Soy-glaed lotus root...87
_Sogogi chongol_ Beef and vegetables hot pot...91
_Modum hoe_ Assorted raw fish...98
_Miyok chaban_ Sugared seaweed...106
_Chapchae_ Mixed vegetable dish...118
_Kujolpan_ Nine Sectioned Dish...131
_Shinsollo_ Fancy Hotpot...132
_Sujonggwa_ Persimmon punch...146
A Banquet Special occasion foods..129
Other Korean specialties...133
_Insam_ Ginseng...135
_Ttok_ Rice cakes...137
_Hangwa_ Traditional sweets...140
_Hanshik umryo_ Traditional punches...144
_Cha_ & _Sul_ Teas and liquor...147
_Kimchi_ Korea's own pickle...151
Other salted & fermented dishes...162

_The big occasion: Cooking for special days_
_Hanjongshik_ Korean table d'hote...167
_Pansang_ A minor feast...168
_Chuansang_ A drinking table...168
_Talsang_ First birthday...169
_Pyebaeksang_ Wedding day...170
_Mansang_ Sixtieth birthday...171
_Solsang_ New years day...171
_Chusak_ Autumn harvest festival...172

Province by province: Regional cooking in Korea_
Seoul area...177
Kyonggi-do area...177
Chunchong-do area...178
Kangwon-do area...180
Chollado area...180
Kyonsang-do area...180
Cheju-do island...181

chosen by Betsy O'Brien
The Korea Times Food & Wine Columnist
Elizabeth, NJ and Seoul: Hollym
267 pages, paperback
Second impression 1995

Pg. 258:
dungsim kui     grilled sirloin steak
Ghenghis Khan     beef & vegetable stew
chongol     dog stew
kalbi kui     grilled short ribs
kalbi tchim     short rib stew
kopchang chongol     cow's intestines stew
oh-bok chaengban     beef and noodles cooked in broth
pulgogi     barbecues beef
pyonyuk     sliced steamed beef
rospyonchae     thin strips of sirloin
saengdungshim     broiled sirloin of beef
sanjok kui     skewered beef
sasum pulgogi     barbecued venison
sasum yukhoe   sliced raw venison
shinsollo   fairy casserole containing meats, fish, vegetables and nuts
sogogi chongol     quick beef stew
suyuk     sliced steamed beef
wanja     meatball
yanggop chongol     tripe casserole
yukhoe     sliced raw beef

agu tchim     steamed big mouth fish
chamchi hoe     sliced raw tuna
(Pg. 259--ed.)
cholpan kui     broiled beef, seafood and vegetables
chang-o kui     seasoned broiled eel
chari mulhoe     sliced raw sea bream
haepari     seafood salad
hoe     sliced raw fish
hoedopbap     rice topped with raw fish
koolgui     salted whole fish
kultang     oyster stew
modum hoe     array of sliced fish
ojing-o pokkum     stir fried squid
ojing-o sundae     stuffed squid
padat kajae     lobster
ping-o twigim     deep fried smelt
pok suyuk     cooked swell fish
pung-o tchim     steamed stuffed carp
suengson chopap     sliced raw fish on top of vinegared rice balls
saengson chon     fried fish fillet
saengson hoe     sliced raw fish
saeu twigim     deep freid shrimp
song-o hoe     sliced raw trout
tom kui     broiled sea bream

aejo tang     sucking pig soup
altang     fish eggs soup
chongguk-jang     fast fermented soy bean paste stew
chuotang     mudfish soup
changgukbap     beef rice soup
tshigae     thick soup nearer to a Western stew
chonbokchuk     abalone porridge
guk     thin soup
(Pg. 260--ed.)
haejang guk     sunrise soup
haemultang     mixed seafood soup
hobak pombok     pumpkin soup
kalbitang     beef rib soup
kkorigomtang     beef tail stock soup
kkwongtang     pheasant soup
komtang     beef stock soup
maeuntang     hot pepper soup
megi maeuntang     hot pepper catfish soup
olbaeng-i kuk     marsh snail soup
oritang     duck soup (DUCK SOUP?  What's that?--ed.)
poshintang     dogmeat soup
posot chongol     mushroom casserole
samgyetang     ginseng chicken soup
sollongtang     beef rice soup
ssogari     hot peppery mandarin soup
maeuntang sundubu tchigae     bean curd stew
toenjang tchigae     bean paste stew
togani tang     ox kneebone soup
yongbongtang     carp and terrapin soup
yukkaejang     spicy beef soup
(Pg. 261--ed.)
chon     fried dishes
hobakchon     zucchini fritters
kamja puchim     fried potato pancake
kujolpan     nine section dish of pancakes with vegetable fillings,
do-it-yourself style
nokdoochon     mung bean pancakes
pachon     green onion pancake
pindaettok     mung-bean pancake
susuttok     vegetable-filled pancakes

pibimbap     rice and vegetables
kal kooksoo     handmade noodles
mandoo     dumplings
mandoo guk     stuffed dumplings in meat soup
naengmyon     buckwheat noodles served in a chilled broth
yubuchopap     rice wrapped in tofu
kuksu chongol     nooodle stew
memil makkuksu     cold buckwheat noodles

kim muchim     seaweed salad
kimchi     highly seasoned and fermented vegetable relish, often made of
cabbage and radish
minari muchim     watercress salad
modum namul     selection of vegetables
muk/totorimuk     acorn curd
naengchae     cold vegetables in a mustard sauce
(Pg. 262--ed.)
todok kui     grilled todok root
todok saengchae     todok salad

bori cha     barley tea
chik cha     arrowroot tea
chongju     refined rice wine
insam cha     ginseng tea
insamju     ginseng wine
makkoli     common rice wine
mogwa cha     quince tea
murungi cha     rice based tea
omija hwachae     five flavored wine
pijaden     plum wine
saenggang cha     ginger tea
santtalgi sul     raspberry wine
soju     Korean liquor
soo jong kwa     persimmon punch
soongnyung     rice water
taechumulcha     jujube and honey tea

edited by Joan Rutt & Sandra Mattielli
Elizabeth, NJ and Seoul: Hollym
95 pages, paperback
First published in 1974
Second revised edition, 1986
Fourteenth printing, 2002


Green Onion Soup (Tangp'aguk)...21
Seaweed Soup (Miyokkuk)...22
Bean-Sprout Soup (K'ongnamulkuk)...23
Rib Soup (Kalbit'ang)...24
Chicken Soup (Takkogiguk)...26
Soy-bean Paste Soup (Toenjangkuk)...27
Dumpling Soup (Mandukuk)...28
Beef Ball Soup (Wanjaguk)...30
Picnic Rice in Seaweed (Kimpap)...31

Skewered Mushrroms (Songi Sanjok)...32
Skewered Beef and Onion (P'a Sanjok)...33
Mung Bean Pancake (Pindaettok)...34
Beef and Mushrroms (Soegogi Posot Pokkum)...36
Broiled Beef (Pulgogi)...37
Fried Fish with Vegetables (Saengson Yach'aejon)...38
Noodles with Meat and Vegetables (Chapch'ae)...40
Rib Stew (Kalbitchim)...42
Stuffed Squid (Ojingo Sundae)...44
Fried Croaker (Minojon)...45
Fried Dried Anchovies (Myolch'i Pokkum)...46
Fried Oysters (Kuljon)...49
Clam Meat in the Shell (Taehaptchim)...48
Crisp Laver (Kim Kui)...49
Salted Beef (Changjorim)...50
Liver with Onions (Kan Pokkum)...51
Fried Cucumbers (Oi Pokkum)...52
Dried Squash (Hobak Pokkum)...53
Stuffed Green Peppers (Koch'ujon)...54
Fried Mushrroms (Posotchon)...55
Fried Squash (Hobakchon)...56
Eggplant in Soy Sauce (Kajitchim)...57
Steamed Eggs (Altchim)...58
Vegetable Omelet (Puch'imgae)...59
Fried Bean Curd (Tubu Puch'im)...60
Red Pepper Paste Stew (Koch'ujang Tchigae)...61
Chinese Cabbage Kimch'i (Paech'u Kimch'i)...62
Hot Radish Kimch'i (kaktugi)...63
Cucumber Kimch'i (Oi Sobagi Kimch'i)...64
White Radish Kimch'i (Nabak Kimch'i)...65
Pickled Garlic (Manul Changatchi)...66
Hot Shredded Radish (Mu Saengch'ae)..67
Lettuce Bundles (Sangch'ussam)...68
Black Soy Beans (Kongjaban)...69
Board with Nine Sections (Kujolp'an)...70

Sweet Spiced Rice (Yakshik)...72
Jujube Balls (Choran)...73
Chestnut Balls (Yullan)...73
Dried Persimmin Sliced (Kotkamssam)...74
Skewered Gingko Nuts (Unhaeng Kkoch'i)...74
Stuffed Jujubes (Taech'uch'o)...75
Candied Ginseng (Insam Chonggwa)...76
Fried Honey-cakes (Yakkwa)...77
Thin Cookies (Maejagwa)...78
Fruit Punch (Hwach'ae)...79
Persimmon Punch (Sujonggwa)...80

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