Anju: Food consumed with alcohol
Banchan: Small plates presented before a meal
Bap: Rice
Bokkeum: Stir-fried
Bokkeumbap: Fried rice
Bulgogi: Grilled, thinly sliced, marinated rib eye
Ddeok: Rice cakes
Doenjang: Fermented soybean paste
Dubu [also called Tofu]: Bean curd
Ganjang: Soy sauce
Gim [also called Nori]: Dried seaweed
Gochugaru: Dried red chile powder
Gochujang: Spicy fermented red pepper paste
Gui: Broiled or grilled
Guk [also called Tang]: Soup
Hwe: Raw seafood
Jeon: Savory pancake
Jeongol: Large stew or casserole
Jjigae: Stew
Jjim: Steamed and/or braised
Jorim: Long-simmered to reduce
Kalbi: Short ribs
Kimchi: Fermented or pickled vegetable side dishes
Makgeolli: Unfiltered alcoholic beverage made from rice
Mandu: Dumplings
Muchim: Seasoned or marinated side dishes
Myeon: Noodles
Naengmyeon: Cold noodles in a beef broth
Namul: Seasoned vegetable side dishes
Noraebang [also called Karaoke] Singing bar or room
Pojangmacha: Late-night restaurant, usually tents in Korea
Ramyun: Korean ramen
Samgyeopsal: Grilled, unmarinated pork belly
Soju: Clear alcoholic beverage, the most popular alcohol in Korea
Soondae: Blood sausage
Soondubu: Soft tofu
Ssam: Vegetables used to wrap grilled meat
Ssamjang: Barbecue paste; made with doenjang and gochujang
