Cooking

Cooking and Kitchen Tools

• 요리 책 - Cookbook
• 재료 - Ingredients
• 가스대-Gas range
• 각설탕- Cube sugar
• 각얼음- Ice cube
• 개수대- Kitchen sink
• 개수대 매트- Sink mat
• 계량컵- Measuring cup
• 고무장갑 - Rubber gloves
• 교반기- Whisk/egg beater
• 구멍뚫린 조미료통- Caster
• 국자- Soup ladle
• 그램 - a gram
• 깡통따개-Can opener
• 나이프포크스푼 등- Flatware (this concept is not familiar for Koreans, since they uses spoon and chopsticks only, so the Korean reads “Knife, fork, spoon, etc…”
• 냄비- Pot
• 도마 Chopping board/kitchen board
• 뒤집개 - Spatula
• 디저트 포크- Dessert fork
• 레몬즙기- Lemon squeezer
• 맥주잔- Beer mug, stein
• 메뉴- Menu
• 받침접시-Saucer
• 밥그릇- Rice bowl
• 밥솥- Rice cooker
• 샐러드 포크- Salad fork
• 석쇠-Grid
• 소스냄비- Saucepan
• 수세미- Steel wool/scrubbing pad
• 수저- Spoon and chopsticks
• 수저통-Spoon bag
• 숟가락 - A spoon
• 식기- Pantry
• 식기류-Tableware
• 식기세척기- Dishwasher
• 식기실- Cupboard
• 식기장, 찬장- A sideboard
• 식칼- Kitchen knife (cleaver, butcher knife)
• 양념 - Spices, seasonings (sauce?)
• 얕은 냄비- Pan
• 얼음집게-Ice tongs
• 얼음통- Ice bucket
• 유리잔류- Stemware
• 음푹한 접시- Dish
• 인분 - servings, portions. Used in conjuction with Sino Korean numbers.
• 저울- Scale
• 접시 - Plate
• 젓가락 - Chopsticks
• 정육점(精肉店) - A meat/butcher shop
• 정찬용 식기- Tableware/ dinner set
• 조리용 소쿠리- Colander
• 주걱-Ladle
• 쥬서기- Juicer
• 체- Strainer/sifter
• 칼 - Knife
• 커피끓이개- Percolator
• 큰접시- Platter
• 타래 송곳- Corkscrew
• 톱칼- Bandsaw
• 평평한접시- Plate
• 포크 - Fork
• 프라이팬 - Fry pan
• 행주- Kitchen towel
• 후라이팬- Frying pan

Positions

• 요리사 - a chef
• 조리사- a cook (need clarification on when to use 조리사, 요리사 is most often used)

Ingredients and food

Rice

• 공기밥- Rice put in individual bowls ready to be eaten
• 누룽지- nurungji, crust of overcooked rice
• 떡- ddeok, soft rice cake (typically eaten at holidays or with tea)
• 밥- Prepared (cooked) rice
• 쌀- Uncooked rice

Sauces and Seasonings

• 참기름 - Sesame oil
• 간장 - Soy sauce
• 설탕 - Sugar
• 소금 - Salt
• 후추 - (black) pepper
• 꿀 - Honey
• 마요네즈 - Mayonnaise
• 케첩 - Ketchup
• 겨자 - Mustard
• 된장 - Fermented soybean paste
• 고추장 - Red pepper paste
• 고추가루 - Powdered red pepper

야채 <野菜> - Vegetables

• 상추 - Lettuce
• 양배추 - Cabbage
• 배추 - Chinese cabbage
• 파 - Green onion
• 양파 - Onion
• 깻잎 - a sesame leaf
• 마늘 - Garlic
• 마늘쫑 - Garlic stems
• 미역 - Brown seaweed
• 고추 - Pepper
• 콩 - Bean
• 감자 - Potato
• 고구마 - Sweet potato
• 가지 - Egg plant
• 브로콜리 - Broccoli
• 무 - Radish
• 호박 - Pumpkin
• 당근 - Carrot
• 시금치 - Spinach
• 밤 - Chestnut
• 도토리 - Acorn
• 옥수수 - Corn

고기 - Meat

• 쇠고기 - Beef
• 돼지고기 - Pork
• 닭고기 - Chicken
• 닭가슴살 - Chicken breast
• 베이컨 - Bacon
• 등심(-心) - Sirloin
• 안심 - Tender loin
• 갈비 - Rib
• 생선- Fish (Fish that you see alive in the ocean are called 물고기, raw fish is called 회, and cooked fish for eating is called 생선)

과일 - Fruit

• 사과 - Apple
• 배 - Pear
• 바나나 - Banana
• 귤 - Mandarin orange, tangerine
• 오렌지 - Orange
• 감 - Persimmon
• 곶감 - Dried persimmon
• 홍시 - Mellow persimmon
• 파인애플 - Pineapple
• 딸기 - Strawberry
• 수박 - Watermelon
• 포도 - Grape
• 건포도 - Raisin
• 멜론 - Melon
• 체리 - Cherry
• 토마토 - Tomato
• 망고 - Mango
• 레몬 - Lemon
• 키위 - Kiwi
• 자두 - Plum
• 석류 - Pomegranate

Cooking Verbs

• 간을하다- To add salt
• 갈다- To grind
• 굽다 - to bake, to roast
• 깍다- To peel with a knife, shave
• 깨다- To crack
• 껍질을 까다- To peel with ones hands (like an orange)
• 끓이다 - To boil
• 넣다- To put in
• 놓다- To put on
• 다듬다- To trim (vegetables, like cut the ends of spring onion)
• 다지다 - To mince
• 데우다 - To heat up
• 데치다- To blanch/parboil
• 뒤집다- To flip over
• 뜨거워지다- To become hot
• 무치다- To mix/combine
• 반족(하다)- (To make) batter or dough
• 반죽하다 - To knead
• 볶다 - To stir fry
• 부리다- To sprinkle
• 부치다 - To fry/cook in a shallow pan with just a bit of oil, panfry
• 붓다- To pour
• 삶다 - To boil
• 섞다 - To mix, to blend
• 손질하다- To trim (meats)
• 썰다 - to chop meat
• 얇게 썰다 - To sice
• 양념하다 - To season, add flavor
• 요리하다(see note below)- To cook
• 으깨다 - To mash
• 익히다- To cook thoroughly (all the way through)
• 자르다 - To cut
• 잘게 썰다 - To chop into small pieces
• 재우다 - To marinate
• 재우다- To lay down (baby) and to marinate (meat)
• 조리다- To reduce (boil until there is very little water left in a sauce)
• 조리하다- To cook (focused on the action itself. You call a cook a 조리사, where as )
• 주무르다- To knead (dough), to massage
• 주의(하다)- (To be) cautious
• 찌다 - To steam (food)
• 타다- To burn
• 태우다- To be burned
• 튀기다 - To deep fry
• 펴다- To spread
• 풀다- To stir
• 휘젓다 - To stir
• 조심하다- (To be) careful

Please note: 요리하다 and 조리하다 both mean cooking but there is a slight difference in the feeling. For example, 조리사= cook and 요리= chef. 조리하다 focuses more on the action of cooking, whereas 요리하다 is more of a technical and artisic feeling.

Appliances

• 전자렌지 - Microwave
• 가스렌지 - Gas stove
• 그릴 - Grill
• 오븐 - Oven
• 토스터 - Toaster
• 밥솥 - Rice cooker
• 냉장고 - Refrigerator
• 냉동고 - Freezer
• 식기세척기 - Dishwasher
• 믹서기 - Blender

Directions

• 뜯는곳 - Tear here
• 개봉 후에는 이물이 혼입될 수 있으니 남은 제품은 밀봉 후 냉장보관하시고 반드시 유통기한내에 드시기 바랍니다. 포장도구는 다른 용도로 사용하지 마십시오. - After opening other things can get in, so after sealing store the leftovers in the refrigerator and eat by the expiration date. Don't use the packaging for anything else.

비빔면 / Bibim Ramen

Korean	English
1. 끓는 물 550ml(3컵 정도)에 면을 넣고 3분간 더 끓입니다.	Put the noodles in 550 ml (about 3 cubs) of boiling water and boil for 3 more minutes.
2. 익힌면을 냉수에 헹구어 차게 만든 후 물기를 빼고 찰비빔장과 잘 비벼 드시면 됩니다.	After rinsing the noodles in cold water, pour all the water out, mix in the Bibimbap sauce, and eat.
3. 조리된 비빔면에 오이, 당근 등 각종 채소를 곁들여 드시면 더욱 맛있습니다.	Add cucumber, carets, etc. into the Bibim ramen for a better taste.

짜파게티 / Chapaghetti

Korean	English
1. 물 600 ml(3컵정도)를 끓인 후 면과 휴레이크를 넣고 5분 더 끓입니다.	After boiling 300 ml of water (about 3 cups), put the noodles and flakes in and boil for 5 more minutes.
2. 물8스푼 정도만 남기고 따라 버린 후 과립스프와 올리프조미유를 잘 비벼드시면 됩니다.	After draining and leaving about 8 spoons of water, mix the olive oil and black bean powder well.
3. 기호에 따라 오이, 양파 등 생야채와 곁들여 드시면 더욱 맛있습니다.	Add cucumber, onions, etc. to your liking for a better taste.

Related Pages

• Eating out and drinking
• Nutrition
• Food and drinks