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통통한 작은 덩이 여러 쪽이 둥근 모양을 이루고 있고, 독특한 냄새가 있어 양념과 반찬에 널리 쓰이는 채소.
1GARLIC:
A vegetable with round cloves clustered in a circle, which has a unique smell and used widely for seasoning or side dishes.
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.
1.
오이를 길게 갈라서 속에 파, 마늘, 고춧가루 등으로 양념한 부추와 양파 등을 넣어 담근 김치.
1.OISOBAGI:
cucumber gimchi/kimchi: Gimchi/Kimchi made by cutting cucumbers twice lengthwise, leaving one end uncut, and then stuffing them with chopped chives and onions seasoned with chopped scallions, minced garlic, red pepper, etc.
1.
닭고기를 튀겨서 고추, 파, 마늘, 생강 등을 볶아 만든 양념을 묻힌 중국 음식.
1.STIR-FRIED CHICKEN WITH HOT SAUCE:
A Chinese food of fried chicken coated with seasonings, which are made by roasting chili, green onions, garlic, ginger, etc.
1.
강황, 생강, 후추, 마늘 등을 섞어 만든 노란 빛깔의 향신료.
1.CURRY:
Yellow spice made by mixing turmeric, ginger, black pepper, garlic, etc.
2.
고기와 감자, 양파 등의 채소를 볶다가 카레 가루를 섞어서 끓인 다음 밥에 얹어 먹는 인도식 요리.
2.CURRY RICE:
An Indian dish made by boiling a mixture of curry powder and stir-fried meat and vegetables such as potatoes, onions, etc., served over rice.