🔍 Search: SOY SAUCE

• 간장 (간 醬) ☆☆☆ Noun
  • 1 음식의 간을 맞추는 데 쓰는, 짠맛이 나는 검은색 액체.
    1 SOY SAUCE: Salty, black liquid used to flavor food.
• 장 (醬) ☆ Noun
  • 1 음식의 간을 맞추는 데 쓰는, 짠맛이 나는 검은색 액체.
    1 SOY SAUCE: A salty, black-colored liquid used for seasoning food.
  • 2 간장, 고추장, 된장 등.
    2 SAUCE: Soy sauce, hot pepper sauce, bean paste sauce, etc.
• 왜간장 (倭 간 醬) Noun
  • 1 재래식 방식이 아닌 일본식으로 만든 간장.
    1 JAPANESE SOY SAUCE: Soy sauce made in the Japanese way, not in the traditional Korean way.
• 초간장 (醋 간 醬) Noun
  • 1 간장에 식초를 넣고 깨소금 등을 뿌려 만든 양념장.
    1 SOY SAUCE MIXED WITH VINEGAR: Seasonings made by mixing soy sauce with vinegar, ground sesame, etc.
• 초장 (醋醬) Noun
  • 1 식초를 넣은 간장.
    1 VINEGARED SOY SAUCE: Soy sauce mixed with vinegar.
  • 2 식초를 넣은 고추장.
    2 VINEGARED RED PEPPER PASTE: A red pepper paste mixed with vinegar.
• 뚝배기보다 장맛이 좋다
  • 1 겉모양은 보잘것없으나 내용은 훨씬 좋고 훌륭하다.
    1 THE TASTE OF SOY SAUCE IS BETTER THAN TTUKBAEGI, A BLACK OR BROWN EARTHENWARE POT; DON'T JUDGE A BOOK BY ITS COVER: Even though the exterior of something is humble, the content inside it is much better and excellent.

• 오이냉국 (오이 冷 국) Noun
  • 1. 오이를 가늘게 썰어 소금이나 간장에 절인 다음 차가운 물을 붓고 파, 식초, 설탕, 고춧가루 등을 넣은 음식.
    1. OINAENGGUK: Food made by cutting cucumbers into matchsticks, leaving them mixed with salt or soy sauce for some minutes, and then adding cold water, chopped scallions, vinegar, sugar, red pepper, etc., to them.
• 장아찌 Noun
  • 1. 오이, 무, 마늘 등의 채소를 간장이나 소금물에 담가 놓거나 된장, 고추장 속에 넣었다가 양념해서 오래 두고 먹는 음식.
    1. JANG-AJJI: Pickled vegetables, a Korean side dish made by pickling vegetables like cucumbers radishes, garlic, etc. in soy sauce, salt water, bean paste or hot pepper paste; it is preserved for a long period of time, and served seasoned with a variety of spices and sesame oil.
• 약식 (藥食) Noun
  • 1. 찹쌀에 꿀, 설탕, 대추, 간장, 참기름, 밤, 잣 등을 섞어서 찐 음식.
    1. YAKSIK: Sweet rice with nuts and jujubes, a Korean dish made by steaming glutinous rice mixed with honey, sugar, jujubes, soy sauce, sesame oil, chestnuts, pine nuts, etc.
• 메주 Noun
  • 1. 장을 담그기 위해 삶은 콩을 찧어 크고 네모난 덩이로 뭉쳐서 발효시켜 말린 것.
    1. MEJU: A dried, brick-shaped lump of fermented soybeans, which is made by pounding, kneading, and shaping steamed soybeans, and which is used as an ingredient of soy sauce, soybean paste, and hot pepper paste.
• 장조림 (醬 조림) Noun
  • 1. 간장에다 고기를 넣고 조린 반찬.
    1. JANGJORIM: A side dish made by braising meat in soy sauce.
• 밑간하다 Verb
  • 1. 맛을 내기 위해 음식에 미리 살짝 소금이나 간장 등의 양념을 치다.
    1. SEASON BEFORE COOKING: To lightly season food before cooking, with salt, soy sauce, etc., to make it tasty.
• 생선회 (生鮮膾) Noun
  • 1. 싱싱한 생선 살을 얇게 썰어서 간장이나 초고추장에 찍어 먹는 음식.
    1. SAENGSEON-HOE: Thin slices of fresh fish eaten by dipping them in soy sauce or chogochujang, red chilli pepper paste with vinegar.
• 초간장 (醋 간 醬) Noun
  • 1. 간장에 식초를 넣고 깨소금 등을 뿌려 만든 양념장.
    1. SOY SAUCE MIXED WITH VINEGAR: Seasonings made by mixing soy sauce with vinegar, ground sesame, etc.
• 콩자반 Noun
  • 1. 볶거나 삶아서 익힌 콩을 기름, 깨, 물엿 등과 함께 간장에 넣고 조린 반찬.
    1. KONGJABAN: A side dish made by boiling down stir-fried or boiled black beans with oil, sesame, starch syrup. etc., in soy sauce.
• 된장 ☆☆☆ Noun
  • 1. 간장을 담근 뒤에 남은 메주를 발효시켜 만든 장.
    1. DOENJANG: Soybean paste, made by fermenting soybeans after the beans are first used to make soy sauce.
• 건건이 Noun
  • 1. 변변치 않은 반찬. 또는 간단한 반찬.
    1. UNSAVORY SIDE DISH: A side dish that is not tasty, nor prepared nicely.
  • 2. 음식이 싱겁지 않도록 넣는 짠맛의 간장이나 양념장.
    2. SALTY SAUCE: Salty soy sauce or mixture of condiments.
• 멸치조림 Noun
  • 1. 멸치에 양념한 국물을 넣고 국물이 거의 없어질 때까지 끓여서 만든 반찬.
    1. MYEOLCHIJORIM: braised anchovies: A side dish made by braising anchovies in water, soy sauce and other seasonings.
• 장국 (醬 국) Noun
  • 1. 된장이 아닌 간장이나 소금을 넣고 끓인 맑은 국.
    1. JANGGUK: A clear soup boiled with soy sauce or salt, not bean paste.
• 자반 Noun
  • 1. 고등어나 굴비 등의 생선을 소금에 절인 것. 또는 그것을 굽거나 쪄서 만든 반찬.
    1. JABAN: Fish such as a mackerel and dried croaker, which has been preserved in salt; a side dish made by broiling or steaming the salted fish.
  • 3. 나물이나 해산물 등에 간장이나 찹쌀 풀을 발라 말린 것을 굽거나 튀겨서 만든 반찬.
    3. JABAN: A side dish made by broiling or frying herbs or marine products that have been dried after being coated with soy sauce or glutinous rice paste.
  • 2. 조금 짭짤하게 졸이거나 무쳐서 만든 반찬.
    2. JABAN: A side dish made by boiling or seasoning ingredients so that they have a good salty taste.
• 장독 (醬 독) Noun
  • 1. 간장, 된장, 고추장 등을 담아 두거나 담그는 독.
    1. JANGDOK: A dok, a traditional Korean earthenware crock or jar, used for making or keeping soy sauce, bean paste, hot pepper paste, etc.
• 장맛 (醬 맛) Noun
  • 1. 간장, 된장, 고추장 등의 맛.
    1. TASTE OF SAUCE OR PASTE: The taste of soy sauce, soy bean paste, red pepper paste, etc.
• 간 ☆☆ Noun
  • 1. 짠맛을 내려고 음식에 넣는 소금, 간장, 된장 등의 양념.
    1. SALTY SEASONING; SEASONING: A variety of seasonings such as salt, soy sauce, fermented soybean paste used to add a salty taste to the food.
  • 2. 음식의 짠 정도.
    2. SALTINESS: The degree of how salty the food is.
• 간하다 Verb
  • 1. 음식의 맛을 내기 위해 짠맛을 내는 양념을 넣다.
    1. SEASON; ADD SALT: To add a variety of seasonings such as salt and soy sauce to make food more flavorful.
• 진간장 (津 간 醬) Noun
  • 1. 오래 묵어서 아주 진해진 간장.
    1. JIN-GANJANG: Thick soy sauce that has become very dark due to aging.
  • 2. 띄운 메주에 소금물을 부어 6개월 가량 발효시켜 만든 간장.
    2. JIN-GANJANG: Soy sauce made by pouring salt water on lumps of fermented soybeans and then fermenting the liquid for about 6 months.
• 게장 (게 醬) Noun
  • 1. 신선한 게를 날로 간장 또는 고춧가루에 절인 음식.
    1. GEJANG: seasoned raw crab: Fresh crab seasoned with soy sauce or red pepper powder while still raw.