Korean School Lunch at a Korean University

My Korean school lunch: pork backbone stew (돼지등뼈감자탕), yellow rice (강황밥), spicy stir-fried squid (오징어볶음), seasoned spring cabbage (봄동무침), cubed radish kimchi (깍두기), chive pancakes (부추전), and blueberry Yoplait yogurt (블루베리요플레).

• English: Pork backbone stew

  Korean: 돼지등뼈감자탕

  Romanized: Dwaeji-deungbbyeo-gamjatang

• • Basic ingredients: cabbage leaf, pork back-bone, green onion, potato, perilla powder, onion, soybean paste, kelp, red date, garlic, bay leaf, ginger, salt, and chili powder. 

• English: Yellow rice

  Korean: 강황밥

  Romanized: Ganghwangbap

• English: Spicy stir-fried squid

  Korean: 오징어볶음

  Romanized: Ojingeobokkeum

• • Basic ingredients: squid, green onion, onion, and cabbage.
  • Seasoning: sugar, garlic, red pepper paste, chili powder, soy sauce, and sesame oil. 

• English: Seasoned spring cabbage

  Korean: 봄동무침

  Romanized: Bomdong-muchim

• • Basic ingredients: spring cabbage
  • Seasoning: chili powder, anchovy fish sauce, garlic, plum extract, salt, sesame oil, and sesame salt. 

• 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: Chive pancake

  Korean: 부추전

  Romanized: Buchujeon

• • Basic ingredients: chives, onion, canola oil, and Korean pancake powder.

• English: Blueberry Yoplait yogurt

  Korean: 블루베리요플레

  Romanized: Blueberry-yopeulle