Korean Middle School Lunch

My Korean school lunch: rice cake soup (조랭이떡국), sticky brown rice (찰현미밥), steamed shrimp and eggs (새우계란찜), cabbage kimchi (배추김치), tricolored herbs (삼색나물), and strawberries (딸기).

• English: Rice cake soup

  Korean: 조랭이떡국

  Romanized: Joraengi-tteokguk

• • Basic ingredients: rice cake and anchovy kelp stock
  • Seasoning: soy sauce, garlic, green onion, salt, black pepper, and egg.

• English: Sticky brown rice

  Korean: 찰현미밥

  Romanized: Chal-hyeonmibap

• English: Steamed shrimp and eggs

  Korean: 새우계란찜

  Romanized: Saeu-gyeranjjim

• • Basic ingredients: tofu, egg, onion, shrimp, water, 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: Tricolored herbs

  Korean: 삼색나물

  Romanized: Samsaek-namul

• • Basic ingredients: spinach, red pepper, salt, sesame salt, sesame oil, soy sauce, green onion, garlic, bellflower, bracken, cooking oil, perilla powder, sesame seeds, and soy sauce.

• English: Strawberry

  Korean: 딸기

  Romanized: Ddalgi