Lunch in South Korean School

My Korean school lunch: winter-grown cabbage soybean paste soup (얼갈이배추된장국), kimchi fried rice (김치볶음밥), stir-fried shiitake (생표고버섯볶음), seafood vegetable pancakes (해물야채전), cubed radish kimchi (깍두기), and strawberry banana milk (딸바라떼).

• English: Winter-grown cabbage soybean paste soup

  Korean: 얼갈이배추된장국

  Romanized: Eolgari-baechu-doenjangguk

• • Basic ingredients: winter-grown cabbage, green onion, and anchovy soup stock. 
  • Seasoning: soybean paste, garlic, and perilla oil. 

• English: Kimchi fried rice

  Korean: 김치볶음밥

  Romanized: Kimchi-bokkeumbap

• • Basic ingredients: kimchi, rice, green onion, olive oil, and soy sauce. 

• English: Stir-fried shiitake

  Korean: 생표고버섯볶음

  Romanized: Saengpyo-beoseot-bokkeum

• • Basic ingredients: shiitake mushroom, carrot, green onion, onion, and sesame seeds. 

• English: Seafood vegetable pancake

  Korean: 해물야채전

  Romanized: Haemul-yachae-jeon

• • Basic ingredients: squid, carrot, onion, Korean pancake mix, shrimp powder, chives, and egg.

• • 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: Strawberry banana milk

  Korean: 딸바라떼

  Romanized: Ddal-ba-laddae