Korean High School Lunch

My Korean school lunch: pollack stew (동태찌개), black rice (검정쌀밥), apple (사과), rolled omelet (달걀말이), seasoned aster leaf with soybean paste (취나물된장무침), cabbage kimchi (배추김치), and stir-fried pork (제육볶음).

• English: Pollack stew

  Korean: 동태찌개

  Romanized: Dongtae-jjigae

• • Basic ingredients: pollack, radish, tofu, onion, green onion, bean sprouts, and water dropwort.
  • Seasoning: soybean paste, red chili paste, ginger powder, garlic, shrimp sauce, soy sauce, and chili powder. 

• English: Black rice

  Korean: 검정쌀밥

  Romanized: Gumjung-ssalbap

• English: Apple

  Korean: 사과

  Romanized: Sagwa

• English: Rolled omelet

  Korean: 달걀말이

  Romanized: Dalgyal-mari

• • Basic ingredients: egg, carrot, chives, salt, and cooking oil. 

• English: Seasoned aster leaf with soybean paste

  Korean: 취나물된장무침

  Romanized: Chwinamul-doenjang-muchim

• • Basic ingredients: aster leaf
  • Seasoning: soybean paste, garlic, sesame seed, perilla oil, carrot, and green onion. 

• • English: Cabbage kimchi

    Korean: 배추김치

    Romanized: Baechu-kimchi

  • Basic ingredients: napa cabbage, chives, green onion, radish, and salt.
  • Seasoning: anchovy fish sauce, shrimp, chili powder, sugar, garlic, and plum extract.

• English: Stir-fried pork

  Korean: 제육볶음

  Romanized: Jeyuk-bokkeum

• • Basic ingredients: pork, onion, Cheongyang pepper, and green onion.
  • Seasoning: sugar, red chili paste, soy sauce, chili powder, garlic, oyster sauce, and Oligo syrup.