Difference between revisions of "Cooking"
From Korean Wiki Project
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Cooking and Kitchen Tools | Cooking and Kitchen Tools | ||
*[[요]][[리]] 책 - Cookbook | *[[요]][[리]] 책 - Cookbook | ||
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==Positions== | ==Positions== | ||
| − | *[[요]][[리]][[사]] - a cook | + | *[[요]][[리]][[사]] - a chef |
| + | *조리사- a cook (need clarification on when to use 조리사, 요리사 is most often used) | ||
| + | |||
== Ingredients and food== | == Ingredients and food== | ||
| − | * | + | |
| − | * | + | |
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| + | Rice | ||
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| + | *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 | *참기름 - Sesame oil | ||
*간장 - Soy sauce | *간장 - Soy sauce | ||
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*고추가루 - Powdered red pepper | *고추가루 - Powdered red pepper | ||
| − | + | ||
| + | 야채 <野菜> - Vegetables | ||
*상추 - Lettuce | *상추 - Lettuce | ||
*양배추 - Cabbage | *양배추 - Cabbage | ||
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*파 - Green onion | *파 - Green onion | ||
*양파 - Onion | *양파 - Onion | ||
| − | *깻잎 - a sesame leaf | + | *깻잎 - a sesame leaf |
*마늘 - Garlic | *마늘 - Garlic | ||
| − | *마늘쫑 - Garlic | + | *마늘쫑 - Garlic stems |
*미역 - Brown seaweed | *미역 - Brown seaweed | ||
*고추 - Pepper | *고추 - Pepper | ||
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*브로콜리 - Broccoli | *브로콜리 - Broccoli | ||
*무 - Radish | *무 - Radish | ||
| − | *호박 - | + | *호박 - Pumpkin |
*당근 - Carrot | *당근 - Carrot | ||
*시금치 - Spinach | *시금치 - Spinach | ||
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*옥수수 - Corn | *옥수수 - Corn | ||
| − | + | 고기 - Meat | |
*쇠고기 - Beef | *쇠고기 - Beef | ||
*돼지고기 - Pork | *돼지고기 - Pork | ||
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*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) | *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 | *사과 - Apple | ||
*배 - Pear | *배 - Pear | ||
Revision as of 04:54, 1 November 2010
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
Contents
Positions
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 hea
- 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.
| 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. |
| 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. |
