Instructions: Bap: Cooked white rice.

Bibimbap: One-dish meal of rice mixed with an assortment of cooked, cultivated and wild vegetables, perhaps some meat, a raw or fried egg, and topped with a dollop of red pepper paste.

Bokeum: Stir-fried or sauteed dish.

Gochu garu: Powdered or crushed hot red pepper.

Gochu jang: Hot chile and soybean paste; a staple of the Korean kitchen thats used in soups, salads and stir-frys.

Gogi: Meat.

Gui: Broiled or grilled unmarinated meat or fish.

Guk: Vegetable-based soup boiled a short time.

Jjigae: Soybean paste-based stew.

Jjim: Steamed or stewed.

Jongol: Korean one-pot stew, usually a combination of meat, fish, bean curd and/or vegetables, often cooked at the table over a burner. Similar to Japanese sukiyaki.

Jon: Batter-fried vegetables, meat or fish. Pa jon, green onion pancake, is the best known of many varieties.

Kalbi: Short ribs, either barbecued or braised in soy sauce.

Kimchi: Koreas national dish; served at every meal in Korea. Most often refers to a spicy cabbage mixture, but is actually a generic moniker for any sea-soned and fermented vegetable dish -with cabbage, turnip, radish or cucumber, and sometimes fish as the main ingredient. There are countless varieties, but crushed red pepper, garlic, salt, water, chopped green onions, cucumber, ginger, apples, pears, anchovies, clams and other ingredients are added for flavor. Its eaten ripe, fresh or sour, and can range from bland to piquant.

Mae un tang: Mae un means spicy; tang is a meat-based soup boiled for a relatively long time. The bouillabaisselike soup consists of large chunks of any variety of fresh fish, which is stewed with chiles and red pepper paste.

Mandu: Korean dumplings, filled with ground pork, kimchi, spring onions and bean curd, usually poached in a richly flavored beef broth.

Myon or kuksu: Noodles.

Naeng myon: Cold buckwheat noodles in broth with meat, vegetables and boiled egg.

Panchan: Side dishes.

Taechu: Jujube, or dried red date.

Tang: Meat-based soup boiled for a long time.

Toen jang: Misolike fermented soybean paste used in soups and stews; an essential of the Korean kitchen.

Tubu: Tofu or bean curd.

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