🔍 Search: STIR-FRY

• 볶다 ☆☆☆ Verb
  • 1 물기를 거의 뺀 음식을 불 위에 놓고 이리저리 저으면서 익히다.
    1 STIR-FRY: To drain most of water from ingredients, put them in a frying pan, and cook them over heat while stirring continuously.
  • 2 사람을 귀찮을 정도로 재촉하며 괴롭히다.
    2 NAG; PESTER: To irritate another person by pressing him/her annoyingly.
  • 3 (속된 말로) 곱슬곱슬하게 파마하다.
    3 GET A PERM: (slang) To get a perm to make hair curly.

• 프라이 (fry) Noun
  • 1. 음식을 기름에 지지거나 튀기는 일. 또는 그렇게 만든 음식.
    1. FRYING; FRIED FOOD; FRIES: An act of stir-frying or deep-frying food, or the food made that way.
• 볶음밥 ☆☆☆ Noun
  • 1. 밥에 채소나 고기 등을 잘게 썰어 넣고 기름에 볶아 만든 음식.
    1. FRIED RICE: A dish made by stir-frying rice with sliced vegetables or meat in oil.
• 제육볶음 (제 肉 볶음) Noun
  • 1. 돼지고기에 여러 양념과 채소 등을 넣고 볶은 음식.
    1. JEYUKBOKKEUM: stir-fried pork: A dish made by stir-frying slices of pork with a variety of vegetables and spices.
• 김치볶음 Noun
  • 1. 김치를 기름에 볶은 음식.
    1. GIMCHIBOKKEUM; KIMCHIBOKKEUM: A dish made by stir-frying gimchi/kimchi with oil.
• 김치볶음밥 Noun
  • 1. 쌀밥에 김치와 고기, 야채 등을 잘게 썰어 넣고 볶아 만든 요리.
    1. KIMCHIBOKKEUMBAP; GIMCHIBOKKEUMBAP: Gimchi/Kimchi fried rice, made by stir-frying chopped gimchi/kimchi, meat, vegetables, etc., with rice.
• 프라이팬 (frypan) ☆☆☆ Noun
  • 1. 음식을 기름에 지지거나 튀기는 데 쓰는, 손잡이가 달리고 높이가 낮으며 넓적한 냄비.
    1. FRYING PAN: A low, wide pan with a handle, used to stir-fry or fry food in oil.
• 짜장면 (←zhajiangmian[炸醬麵]) Noun
  • 1. 중국식 된장에 고기와 채소 등을 넣어 볶은 양념에 면을 비벼 먹는 음식.
    1. JAJANGMYEON: A dish made by making sauce by stir-frying chopped meat, vegetables, etc., with Chinese soybean paste and then mixing noodles with the sauce.
• 도라지나물 Noun
  • 1. 도라지를 잘게 찢어 갖은 양념을 넣어 만든 나물.
    1. DORAJINAMUL: Balloon flower roots, a side dish, made by tearing and seasoning, and sometimes stir-frying, balloon flower roots.
• 고추잡채 (고추 雜菜) Noun
  • 1. 고추나 피망, 양파, 버섯, 고기 등을 가늘게 썰어 볶은 후 함께 버무린 중국 요리.
    1. STIR-FRIED MEAT AND VEGETABLES: A Chinese food made by stir-frying sliced red peppers or bell peppers, onions, mushrooms, meat, etc., and then mixing them all together.
• 고추기름 Noun
  • 1. 고춧가루 또는 마른 고추를 식용유와 함께 볶아 매운맛을 우려낸 기름.
    1. RED PEPPER OIL: Oil with a hot, spicy taste made by stir-frying powdered red pepper or dried red pepper in cooking oil.
• 깐풍기 (←ganpengji[干烹鷄]) Noun
  • 1. 닭고기를 튀겨 약간 맵고 달콤한 소스에 볶은 중국 음식.
    1. CHINESE FRIED CHILI CHICKEN; GANPENGJI: A Chinese dish made by stir-frying deep-fried chicken with sweet chili sauce.
• 팬 (pan) Noun
  • 1. 음식물을 볶거나 지지는 데 쓰는, 자루가 달린 접시 모양의 얕은 냄비.
    1. PAN: A shallow pot with a handle, used to stir-fry or panfry food.
• 취나물 Noun
  • 1. 산과 들에서 자라며 심장 모양의 잎 가장자리에 톱니가 있는 풀. 또는 그 어린잎을 살짝 데쳐서 무치거나 볶은 나물.
    1. CHWINAMUL: A plant growing in the mountains and fields, which has heart-shaped leaves with saw-toothed edges; or a herbal dish made by parboiling and then seasoning, or stir-frying its young leaves.
• 자장면 (←zhajiangmian[炸醬麵]) ☆☆☆ Noun
  • 1. 중국식 된장에 고기와 채소 등을 넣어 볶은 양념에 면을 비벼 먹는 음식.
    1. JAJANGMYEON: A dish made by making sauce by stir-frying chopped meat, vegetables, etc., with Chinese soybean paste and then mixing noodles with the sauce.
• 팔보채 (八寶菜) Noun
  • 1. 해삼, 오징어, 죽순, 버섯, 새우 등 여덟 가지 재료를 각각 기름에 볶아서 육수와 양념을 넣고 걸쭉하게 익힌 중국요리.
    1. PALBOCHAE: Stir-fried seafood and vegetables, a Chinese dish made by stir-frying eight ingredients such as sea cucumbers, squid, bamboo shoots, mushrooms, shrimps, etc., in oil, adding meat stock and seasonings, and boiling it down.