Korean School Lunch at Korean High School

My Korean school lunch: spinach clam soup (시금치조갯살국), black bean rice (서리태밥), cherry tomatoes (방울토마토), braised beef and quail eggs (소고기메추리알장조림), stir-fried zucchini and oyster mushrooms (느타리애호박무침), cabbage kimchi (배추김치), and mapo tofu (마파두부).

• English: Spinach clam soup

  Korean: 시금치조갯살국

  Romanized: Shigeumchi-jogaet-ssalguk

• • Basic ingredients: spinach, clam, and water.
  • Seasoning: soybean paste and garlic.

• English: Black bean rice

  Korean: 서리태밥

  Romanized: Seoritae-bap

• English: Cherry tomato

  Korean: 방울토마토

  Romanized: Bangul-tomato

• English: Braised beef and quail eggs

  Korean: 소고기메추리알장조림

  Romanized: Sogogi-mechurial-jangjorim

• English: Stir-fried zucchini and oyster mushroom

  Korean: 느타리애호박무침

  Romanized: Neutari-aehobak-muchim

• • Basic ingredients: zucchini and oyster mushroom.
  • Seasoning: cooking oil, salted shrimp, garlic, sesame oil, and sesame salt. 

• 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: Mapo tofu

  Korean: 마파두부

  Romanized: Mapa-dubu

• • Basic ingredients: tofu, minced pork, carrot, and onion. 
  • Seasoning: chili powder, soybean paste, red pepper paste, garlic, soy sauce, water, sesame oil, and starch water.