Hey Korean Readers! A Little Translation Help Please^^


Hmmm...

This is a test. Right now I'm working on a translation project on Korean food and I was wondering if any my readers are really knowledgeable about Korean food and are able to translate into English. Finding people who have the proper skill set is very hard to do. We have a team working on it right now, but there are 1000 we have to do and I want to see if this collaborative space of the web might be able to help me get some translations done.

So...if anyone is reading this and is sitting in the office bored and would like to do some Korean food translating, I would really appreciate it. Here is a sample of what we are working on. If you think you can help us with the translations (and please don't just run it through Google Translate), please contact me at dan (at) ongofood (dot) com

나문재나물    끓는 물에 삶아 물기를 짠 나문재를 된장, 고추장, 다진 마늘, 참기 름, 깨소금으로 무친 것이다. 나무재나 물, 함초나물이라고도 한다. 나문재는 겨우내 비워 둔 염전이나 해안가에 봄부 터 돋아나는 식물로, 연한 어린순만 먹 으며 상큼한 갯내음이 풍기는 맛이 독특 하다. 칼슘, 칼륨, 인, 철분, 나트륨 등의 미네랄이 풍부하고 비타민 A∙B1∙ B2∙C 등도 매우 풍부하다. 영양이 풍부 하여봄철입맛을잃었을때먹으면입 맛을 돋워주고 기력을 회복시켜 준다.

나물국    여러 가지 나물에 쌀뜨물을 부 어 끓인 국이다. 쌀뜨물에 양념(국간장, 다진 파∙마늘, 참기름, 깨소금)으로 각 각 무친 콩나물, 숙주나물, 시금치나물, 부추나물, 미역무침, 양념에 볶은 고사 리, 절였다가 참기름에 볶은 무나물, 애 호박나물을 넣고 끓이다가 조갯살과 두 부를 넣고 국간장으로 간을 하여 더 끓 인다. 나물탕국이라고도 한다. 옛날에 명절이나 큰 행사 시 음식을 풍족히 마 련하여 가족, 친지들이 나누어 먹고 난 후 남은 음식을 보관할 시설이 없어 변 질될 우려가 있는 나물류를 이용해 국을 끓여 먹었던 것에서 유래된 것으로, 오 늘날까지 즐겨 먹고 있다. 나물을 새로 만들기보다는 먹고 남은 나물을 이용하 고 국간장으로 간을 해야 제 맛을 낼 수 있다. 경남

나물밥전    시금치나물, 숙주나물, 고사 리나물 등 각종 나물을 잘게 썰어 찬밥 에 비벼 달걀을 넣고 버무린 후 식용유 를 두른 팬에 동글납작하게 지진 것이다. 충남

나박김치    나박나박하게 썬 무와 배추에 실고추를넣고버무려붉은물을들인 다음 다진 마늘∙생강을 깨끗한 헝겊에 싸 넣고 고춧가루물을 들인 소금물을 붓 고오이와실파,미나리를넣어익힌것 이다.《산가요록》(나박),《조선요리제 법》(나박김치),《조선무쌍신식요리제 법》(나복담저 : 蔔淡菹)에 소개되어 있다.

나박김치냉면    나박김치에 육수를 혼합 하여만든국물을삶은냉면에부어낸 것이다. 충북

나복나물 ▶▶ 무나물. 나복(蔔)은 무의 옛말로서, 제사에 쓰이는 나물에는 고추 를쓰지않고하얀나물로조리하므로 간장을 쓰지 않고 소금으로 간을 하거나 새우젓을넣었다. 전남

나주곰탕    사골육수에 결대로 찢은 사태 와양지머리,다진파를얹은탕이다.끓 는 사골국물에 쇠고기를 넣어 익으면 건 져서 결대로 찢거나 얇게 썰어 놓고, 면 포에 거른 맑은 국물을 그릇에 담고 고 기와 송송 썬 대파, 황백지단채, 다진 마 늘, 고춧가루, 참기름, 통깨를 고명으로얹고 소금을 곁들인다. 사골국물은 물에 소뼈를 넣고 오랫동안 끓여 거른 국물과 한번끓여낸소뼈에다시물을붓고하 얀국물이나올때까지푹곤국물을섞 어사용한다.약20년전에나주의5일 장에서 상인과 서민들을 위한 국밥요리 가 등장하였으며, 이것이 오늘날의 나주 곰탕으로 이어지고 있다. 나주곰탕은 다 른지역의곰탕과다르게좋은고기를 삶아국물을만들어국물이맑은것이 특징이다.     전남

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>