Korean School Lunch in Korea

My Korean school lunch: pork backbone stew (돼지등뼈감자탕), sticky barley rice (찰보리밥), cubed radish kimchi (깍두기), rolled cheese omelet (달걀치즈말이), seasoned bellflower root (도라지무침), and pineapple (파인애플).

• • 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: Sticky barley rice

  Korean: 찰보리밥

  Romanized: Chal-boribap

• • 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: Rolled omelet

    Korean: 달걀말이

    Romanized: Dalgyal-mari

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

• English: Seasoned bellflower root

  Korean: 도라지무침

  Romanized: Doraji-muchim

• • Basic ingredients: bellflower root, salt, and rice water.
  • Seasoning: red chili paste, chili powder, garlic, sugar, Oligo syrup, vinegar, and sesame seeds.

• English: Pineapple

  Korean: 파인애플

  Romanized: Painaepeul