Delicious Korean School Lunch

My Korean school lunch: mugwort fish cake soup (쑥갓어묵국), bean sprout rice with seasoning sauce (콩나물밥&양념장), strawberries (딸기), winter-grown herbs (얼갈이나물), cubed radish kimchi (깍두기), and crunchy potato squid rings (크런치포테이토오징어링).

• English: Mugwort fish cake soup

  Korean: 쑥갓어묵국

  Romanized: Ssukgat-eomukguk

• • Basic ingredients: fish cake, water, radish, dried kelp, green onion, and mugwort.
  • Seasoning: soy sauce, cooking wine, tuna seasoning sauce, and salt.

• English: Bean sprout rice and seasoning sauce

  Korean: 콩나물밥 & 양념장

  Romanized: Kongnamulbap and yangnyeomjang

• English: Strawberry

  Korean: 딸기

  Romanized: Ddalgi

• English: Winter-grown herb

  Korean: 얼갈이나물

  Romanized: Eolgali-namul

• • Basic ingredients: winter-grown herb, garlic, and sesame oil.
  • Seasoning: salt, soy sauce, and sesame seeds.

• English: Cubed radish kimchi

  Korean: 깍두기

  Romanized: Kkakdugi

• • Basic ingredients: radish and sea salt.
  • Seasoning: chili powder, plum syrup, chives, onion, ginger, garlic, salted shrimp, garlic, fermented anchovy sauce, and apple.

• English: Crunchy potato squid ring

  Korean: 크런치포테이토오징어링

  Romanized: Keurunchi-potato-ojinguhring