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음식을 끓이는 데 쓰는, 솥보다 작고 뚜껑과 손잡이가 있는 그릇.
1SAUCE PAN:
A container, smaller than a caldron. which has a lid and two handles and is used in the kitchen to cook food.
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.
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전분으로 만든 얇은 판을 물에 불려 양념한 것과 채를 썰어 익힌 고기, 채소, 해물 등을 큰 접시에 담은 뒤, 겨자 소스를 뿌려 먹는 중국 요리.
2
SEAFOOD AND VEGETABLES WITH MUSTARD SAUCE:
A Chinese dish made by placing a seasoned starch sheet macerated in water along with thin slices of beef, vegetables, seafood, etc. topped with mustard sauce.
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.
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.
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.
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.
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.
1.
원 안에서 접시처럼 둥글고 넓적하게 생긴 원반을 던져 멀리 가기를 겨루는 운동 경기.
1.DISCUS:
A sport in which a player wins the game by throwing a saucer-shaped round, flat object the farthest, standing in a circle.
1.
손잡이가 달려 있고 받침 접시가 없는 사기나 도자기로 만든 원통형의 큰 컵.
1.MUG:
A big, cylindrical cup with a handle made of porcelain or ceramics that is not used with a saucer.
1.
액체 속에 넣어지다.
1.BE SOAKED:
To be immersed into a liquid.
2.
김치, 술, 장, 젓갈 등을 만드는 재료가 잘 버무려져 익거나 삭을 수 있게 그릇이나 양념 등에 넣어지다.
2.BE MADE; BE PICKLED; BE FERMENTED:
For ingredients to be mixed and put into a container so that they ripen or are fermented, when making gimchi/kimchi, wine, jang, traditional Korean pastes or sauces, salted seafood, etc.
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.
1.
적당히 자른 가래떡에 간장이나 고추장 등의 양념과 여러 가지 채소를 넣고 볶은 음식.
1.TTEOKBOKKI:
Boiled rice cake with seasoning, made by boiling garaetteok, a white cylinder-shaped rice cake, in round stick form, vegetables, seasonings such as soybean sauce, pepper paste, etc.
1.
액체 속에 넣다.
1.SOAK:
To put something into a liquid.
2.
김치, 술, 장, 젓갈 등의 음식이 익거나 발효되도록 재료를 뒤섞어 그릇에 넣어 두다.
2.MAKE; PICKLE; FERMENT:
To mix ingredients and put them into a container when making gimchi/kimchi, wine, jang, traditional Korean pastes or sauces, salted seafood, etc., so that they ripen or are fermented.
1.
튀김옷을 입혀 튀긴 고기에 식초, 간장, 설탕, 채소 등을 넣고 끓인 녹말 물을 부어 만든 중국 요리.
1.SWEET AND SOUR PORK:
A Chinese dish made by frying flour-coated meat, and pouring a boiled mixture of vinegar, soybean sauce, sugar, vegetables, etc., over the meat.