한식메뉴 영문표기

외국에 거주하다보니 한국음식 소개할 기회가 종종 있는데, 그때마다 표기법이 좀 헷갈릴 때가 있어 찾아봤어요.

외국에 있는 한식당 찾아갈 때마다 표기법도 다르고... (어떨땐 Kimbap, 어떨땐 Gimbap...-_-)

(참고로 일본은 표준안 제정해서 옛날부터 통일해서 썼다 함)

2009년엔가 농림수산식품부에서 제정한 표준안이 있다네요. 알아두시면 도움이 되지않을까 합니다.

한식메뉴 영문표기.

1. 김밥(gimbap) / Dried Seaweed Rolls(Korean Rolls) 

Vegetables and cooked egg are placed on seasoned rice. The ingredients are then rolled in dried seaweed and sliced into bite-sized pieces.

2. 김치볶음밥(kimchi-bokkeumbap) / Kimchi Fried Rice 

A spicy dish consisting of fried rice and chopped kimchi. Beef or pork may also be added.

3. 돌솥비빔밥(dolsot-bibimbap) / Sizzling Stone Pot Bibimbap 

This meal is served piping hot in an earthenware pot, consisting of rice, cooked vegetables and beef, mixed with red chili paste. The rice is deliciously crispy at the bottom. It is the one of the most popular variations of bibimbap.

4. 밥(bap) / Cooked White Rice 

Steamed short-grain rice.

5. 불고기덮밥(bulgogi-deopbap) / Bulgogi with Rice 

Stir-fried bulgogi (beef in a soy sauce marinade), served on a bed of rice.

6. 비빔밥(bibimbap) / Rice Mixed with Vegetables and Beef 

Rice topped with various cooked vegetables, such as zucchini, mushrooms and bean sprouts, plus beef and a fried egg. Served with red chili paste, which should be mixed in thoroughly.

7. 산채비빔밥(sanchae-bibimbap) / Mountain Vegetable Bibimbap 

Rice topped with lots of freshly picked mountain shoots and leafy green vegetables. Red chili paste or soy sauce seasoning is then added and mixed. It's served with red chili paste or soy sauce seasoning which should be mixed in thoroughly.

8. 쌈밥(ssambap) / Rice with Leaf Wraps 

A traditional meal, where diners wrap their rice in various leafy vegetables.

9. 영양돌솥밥(yeongyang-dolsotbap) / Nutritious Stone Pot Rice 

Rice, ginseng, chestnut, and jujubes, cooked and served in a hot stone pot. It comes with a soy sauce.

10. 오징어덮밥(ojingeo-deopbap) / Spicy Sautéed Squid with Rice 

Stir-fried squid and vegetables, typically onion and carrot, in a spicy sauce. It is served on rice and mixed thoroughly.

11. 콩나물국밥(kongnamul-gukbap) / Bean Sprout Soup with Rice 

Bean sprouts cooked in an aromatic anchovy stock. Rice added before serving and it is seasoned with shrimp sauce.

12. 잣죽(jatjuk) / Pine Nut Porridge 

Smooth porridge made with rice and ground pine nuts.

13. 전복죽(jeonbokjuk) / Rice Porridge with Abalone 

Rice porridge cooked with minced abalone. It is regarded as a delicacy.

14. 호박죽(hobakjuk) / Pumpkin Porridge 

Sweet, mellow porridge made with pumpkin and sticky rice flour. Beans or glutinous rice balls may also be added.

15. 흑임자죽(heugimjajuk) / Black Sesame and Rice Porridge 

Smooth porridge made with rice and ground black sesame seeds. Salt or sugar may also be added.

16. 만두(mandu) / Mandu 

Steamed mandu (Korean-style dumplings) made with meat and vegetables. The dough is distinctively delicate. Served boiled, steamed or fried.

17. 물냉면(mul-naengmyeon) / Chilled Buckwheat Noodle Soup 

Noodles made with buckwheat and starch. Served in a chilled beef broth with pickled radish, sliced Korean pear and a hard-boiled egg. It is often served with a side dish of vinegar and mustard.

18. 비빔국수(bibim-guksu) / Mixed Noodles 

Thin noodles mixed with a variety of vegetables in a hot, sweet sauce.

19. 비빔냉면(bibim-naengmyeon) / Spicy Mixed Buckwheat Noodles 

Buckwheat noodles and vegetables, typically radish and Korean pear, in a red chili sauce.

20. 수제비(sujebi) / Sujebi(Korean Style Pasta Soup) 

Soup made with small pieces of sujebi (handmade dumplings) in a stock.

21. 잔치국수(janchi-guksu) / Banquet Noodles 

Thin noodles in a hot, clear stock. Topped with zucchini, chopped kimchi, and dried seaweed. It is often enjoyed on special occasions, especially weddings.

22. 쟁반국수(jaengban-guksu) / Jumbo Sized Buckwheat Noodles 

A large platter of cold buckwheat noodles and vegetables, in a red chili sauce.

23. 칼국수(kalguksu) / Noodle Soup 

Soup made with flat fresh wheat noodles, zucchini and potato. Soy sauce seasoning may also be added.

24. 갈비탕(galbitang) / Short Rib Soup 

Soup made with simmered beef ribs and radish.

25. 감자탕(gamjatang) / Pork-on-the-Bone Soup with Potatoes 

Pork backbone soup, made with potatoes, green cabbage leaves, and aromatic wild sesame seeds.

26. 곰탕(gomtang) / Thick Beef Bone Soup 

Slowly simmered beef bone soup, served up with chopped green onion and salt.

27. 된장국(doenjangguk) / Soybean Paste Soup 

Soup made with soybean paste, onion, zucchini, potato, and tofu, in an anchovy or beef stock. 

28. 떡국(tteokguk) / Sliced Rice Cake Soup 

Soup with sliced ovals of rice cake (Korean-style unsweetened rice cake) in a clear beef broth. 

29. 떡만둣국(tteok-mandutguk) / Rice cake and Mandu Soup 

A clear soup, made with rice cake (Korean-style rice cake) and mandu(Korean-style dumplings).

30. 만둣국(mandutguk) / Mandu Soup 

Clear mandu(Korean-style dumplings) soup. Thin-skinned dumplings, filled with minced meat and vegetables.

31. 매운탕(maeuntang) / Spicy Fish Soup 

Stew consisting of seasonal freshwater fish, radish, and suk-gat (edible chrysanthemum). It has a rich, spicy flavor.

32. 미역국(miyeokguk) / Seaweed Soup 

Seaweed soup made in a beef or anchovy stock. It is a popular birthday meal.

33. 북엇국(bugeotguk) / Dried Pollock Soup 

Clear soup made with dried pollock, green onion, and garlic. A beaten egg is added just before serving.

34. 삼계탕(samgyetang) / Ginseng Chicken Soup 

Whole young chicken stuffed with ginseng, sticky rice, Korean dates and garlic. It is widely recognized as an energy- boosting meal during summer.

35. 설렁탕(seolleongtang) / Ox Bone Soup 

Nutritious soup made with beef bones and slices of beef. It is typically simmered overnight. Salt or seasoning may be added once served.

36. 우거지갈비탕(ugeoji-galbitang) / Cabbage and Short Rib Soup 

Soup made with green cabbage leaves and soybean paste, in a short rib broth.

37. 육개장(yukgaejang) / Spicy Beef Soup 

Spicy soup made with beef, leek, green bean sprouts, and bracken. It is widely recognized as an invigorating meal in the summertime.

38. 해물탕(haemultang) / Spicy Seafood Soup 

Spicy stew made with seasonal seafood, radish, minari (Korean parsley), and suk-gat (edible chrysanthemum).

39. 김치찌개(kimchi-jjigae) / Kimchi Stew 

Spicy stew made with ripened kimchi, pork, and tofu.

40. 된장찌개(doenjang-jjigae) / Soybean Paste Stew 

Stew made with soybean paste, tofu, clams, and vegetables. It is served piping hot in an earthenware pot.

41. 부대찌개(budae-jjigae) / Spicy Sausage Stew 

Stew consisting of ham, sausage, pork, kimchi, and tofu in a beef stock. It is cooked at the table.

42. 순두부찌개(sundubu-jjigae) / Spicy Soft Tofu Stew 

Spicy stew containing soft tofu, seafood, and sometimes egg. It is served piping hot in an earthenware pot.

43. 청국장찌개(cheonggukjang-jjigae) / Rich Soybean Paste Stew 

Thick, wholesome soybean paste stew, which is made with tofu, kimchi, and chilies.

44. 해물순두부찌개(haemul-sundubu-jjigae) / Seafood Soft Tofu Stew 

Spicy stew containing soft tofu and seafood. It is served piping hot in an earthenware pot.

45. 곱창전골(gopchang-jeongol) / Spicy Beef Tripe Hot Pot 

Beef tripe and vegetable hot pot. It is cooked at the table.

46. 국수전골(guksu-jeongol) / Noodles Hot Pot 

Beef and vegetable hot pot, cooked at the table. Noodles are added just before it is served.

47. 두부전골(dubu-jeongol) / Tofu Hot Pot 

A moderately spicy and well-presented hot pot, made with tofu, beef, and vegetables. It is cooked at the table.

48. 만두전골(mandu-jeongol) / Mandu Hot Pot 

A mandu (Korean-style dumplings) hot pot containing pork and vegetables, in a beef stock. It is cooked at the table. 

49. 불낙전골(bullak-jeongol) / Bulgogi and Octopus Hot Pot 

A spicy hot pot made with bulgogi (beef in a soy sauce marinade ) and octopus, cooked at the table.

50. 신선로(sinseollo) / Royal Hot Pot 

A colorful assortment of pan-fried delicacies, in a clear stock. Historically, this meal was reserved for royalty.

51. 갈비찜(galbijjim) / Braised Short Ribs 

Short ribs, cooked in a soy sauce seasoning with assorted vegetables, such as carrots, mushrooms and radish.

52. 닭백숙(dak-baeksuk) / Whole Chicken Soup 

Simmered whole young chicken

53. 보쌈(bossam) / Napa Wraps with Pork 

Thin slices of boiled pork, served with kimchi that is used to wrap the meat.

54. 수육(suyuk) / Boiled Beef or Pork Slices 

Thinly-sliced boiled beef, served with a shrimp sauce dip.

55. 아귀찜(agwijjim) / Spicy Angler Fish with Soybean Sprouts 

Angler fish, braised in a spicy sauce with bean sprouts and minari (Korean parsley).

56. 족발(jokbal) / Pigs' Trotters 

Pigs’ feet cooked in a spiced soy sauce. It often comes with a shrimp sauce dip.

57. 해물찜(haemuljjim) / Braised Seafood 

A spicy seafood dish, typically made with shrimp, squid and crab. It is braised with bean sprouts and minari (Korean parsley).

58. 구절판(gujeolpan) / Platter of Nine Delicacies 

A colorful platter of 8 julienned vegetables and beef, served with crepes in the center. It comes with a vinegar-soy sauce or mustard dip.

59. 나물(namul) / Vegetable Side Dishes 

Blanched or stir-fried vegetables, seasoned in various ways.

60. 도토리묵(dotorimuk) / Acorn Jelly Salad 

Acorn jelly salad mixed with carrot, cucumber, chili, and suk-gat (edible chrysanthemum). It is dressed with a soy sauce seasoning.

61. 오이선(oiseon) / Stuffed Cucumber 

Cucumber stuffed with colorful ingredients, such as beef, carrot, and egg. It is dressed with a vinegar sauce.

62. 잡채(japchae) / Noodles with Sautéed Vegetables 

A colorful dish made with glass noodles, beef, carrot, and spinach in a soy sauce seasoning.

63. 탕평채(tangpyeongchae) / Mung Bean Jelly Mixed with Vegetables and Beef 

Slices of mung bean jelly mixed with stir-fried beef, green bean sprouts, minari (Korean parsley), and dried seaweed. Soy sauce provides the seasoning.

64. 해파리냉채(haepari-naengchae) / Jellyfish Platter 

Thinly-sliced jellyfish and cucumber with a vinegar-mustard sauce. It is served cold.

65. 갈치조림(galchi-jorim) / Braised Cutlassfish 

Braised cutlassfish with radish and chili, in a soy sauce or red chili sauce.

66. 고등어조림(godeungeo-jorim) / Braised Mackerel 

Braised mackerel with radish and chili, in a soy sauce or red chili sauce.

67. 두부조림(dubu-jorim) / Braised Pan-Fried Tofu 

Pan-fried tofu slices, braised in a soy sauce and chili powder.

68. 은대구조림(eundaegu-jorim) / Braised Cod 

Braised cod with radish, in a soy sauce.

69. 궁중떡볶이(gungjung-topokki) / Royal Court Rice Cake 

Stir-fired rice cake with beef, mushrooms and assorted vegetables, in a soy sauce.

70. 낙지볶음(nakji-bokkeum) / Stir-Fried Octopus 

Octopus, onion and carrot, stir-fried in a red chili sauce.

71. 닭찜(dak-jjim) / Braised Chili Chicken 

Chicken, potato, carrot, and onion braised in a red chili sauce.

72. 두부김치(dubu-kimchi) / Tofu with Stir-Fried Kimchi 

Sliced tofu, served with stir-fried kimchi and pork.

73. 떡볶이(topokki) / Stir-Fried Rice Cake 

A Korean dish that is stir-fried with rice cake, vegetables and fish cake in a spicy sauce.

74. 오징어볶음(ojingeo-bokkeum) / Stir-Fried Squid 

Stir-fried squid with vegetables, in a red chili sauce.

75. 제육볶음(jeyuk-bokkeum / dwaejigogi-bokkeum) / Stir-Fried Pork 

Stir-fried pork with onion, served in a spicy red chili sauce.

76. 곱창구이(gopchang-gui) / Grilled Beef Tripe 

Grilled beef tripe, served up with a seasoned sesame sauce.

77. 더덕구이(deodeok-gui) / Grilled Deodeok 

Grilled deodeok (a variety of bellflower) root, marinated in a red chili sauce.

78. 돼지갈비구이(dwaeji-galbi-gui) / Grilled Spareribs 

Grilled spareribs, marinated in soy sauce or red chili sauce.

79. 떡갈비(tteokgalbi) / Grilled Short Rib Patties 

Ground and grilled short ribs with green onion and garlic with soy sauce.

80. 뚝배기불고기(ttukbaegi-bulgogi) / Bulgogi Hot Pot 

Bulgogi (beef in a soy sauce marinade) cooked with vegetables and glass noodles, in a broth. It is cooked and served in an earthenware pot.

81. 로스편채(roseu-pyeonchae) / Pan-Fried Beef with Vegetables 

Lean slices of beef, pan-fried and then eaten with julienned vegetables. It comes with a vinegary soy sauce dip and a mustard sauce.

82. 불고기(bulgogi) / Bulgogi 

Thin slices of beef, marinated in a soy sauce, and usually grilled at the table.

83. 삼겹살(samgyeopsal) / Korean-Style Bacon 

Rashers of bacon, grilled at the table and dipped in a mixture of sesame oil and salt.

84. 생선구이(saengseon-gui) / Grilled Fish 

Grilled salted fish.

85. 소갈비구이(so-galbi-gui) / Grilled Beef Ribs 

Grilled beef ribs, often marinated in a soy sauce.

86. 오리구이(ori-gui) / Grilled Duck 

Slices of seasoned duck, typically grilled at the table.

87. 춘천닭갈비(Chuncheon-dak-galbi) / Spicy Grilled Chicken 

Stir-fried chicken with onion, cabbage, and sweet potato in a spicy red chili seasoning.

88. 황태구이(hwangtae-gui) / Seasoned and Grilled Dried Pollock 

Dried pollock, soaked and then grilled in a red chili sauce.

89. 감자전(gamjajeon) / Pan-Fried Potato 

Pancake made with ground potato.

90. 계란말이(gyeran-mari) / Rolled Omelette 

Thin, rolled omelette made with chopped carrot and spring onion.

91. 김치전(kimchijeon) / Kimchi Pancake 

Pancake made with finely chopped kimchi.

92. 모듬전(modeumjeon) / Assorted Pan-fried Delicacies 

Assorted pan-fried delicacies, including beef, fish fillets, mushrooms and zucchini. It comes with a soy sauce and vinegar dip.

93. 빈대떡(녹두빈대떡)(bindaetteok = nokdu-bindaetteok) / Mung Bean Pancake 

Pancake made with ground mung bean, pork and kimchi. It comes with a soy sauce and vinegar dip.

94. 파전(pajeon) / Green Onion Pancake 

A colorful pancake consisting of green onion, squid, shrimp, and oyster. It comes with a soy sauce and vinegar dip.

95. 해물파전(haemul-pajeon) / Seafood and Green Onion Pancake

Pancake made with green onion and seafood.

96. 생선회(saengseonhoe) / Sliced Raw Fish 

Thinly-sliced raw fish. It is served with wasabi and soy sauce and a chili and vinegar dip.

97. 육회(yukhoe) / Korean Beef Tartare 

Julienned raw beef seasoned with salt, garlic, and sesame oil. It is served with Korean pear and garlic on top.

98. 홍어회무침(hongeohoe-muchim) / Spicy Skate in Vinegar 

Sliced and pickled skate, mixed with radish, Korean pear and minari (Korean parsley) in a red chili seasoning.

99. 겉절이(geotjeori) / Fresh Kimchi 

Unfermented napa cabbage leaves dressed in kimchi sauce, served as a side dish.

100. 깍두기(kkakdugi) / Radish Kimchi 

Diced radish kimchi seasoned with chili powder, leek, garlic, and fish sauce.

101. 나박김치(nabak-kimchi) / Chilled Water Kimchi 

A pink-tinged kimchi made with napa, thinly-sliced radish, minari (Korean parsley), in water.

102. 배추김치(baechu-kimchi) / Kimchi 

Cured and fermented napa cabbage kimchi, mixed with julienned white radish, leek, garlic, ginger, red chili powder, salt and fish sauce. This is the most common kind of kimchi.

103. 백김치(baek-kimchi) / White Kimchi 

A mild variety of kimchi, made with cured napa cabbage, Korean pear, and minari (Korean parsley).

104. 보쌈김치(bossam-kimchi) / Wrapped Kimchi 

Royal court kimchi wrapped around oyster, squid, Korean pear, and radish.

105. 오이소박이(oi-sobagi) / Cucumber Kimchi 

Cucumber kimchi filled with chives, chili powder and garlic, seasoned with fish sauce.

106. 장아찌(jangajji) / Pickled Vegetables 

Vegetables pickled in either soybean paste, soy sauce or red chili paste. Commonly used vegetables include radish, cucumber, chili, and garlic.

107. 간장게장(ganjang-gejang) / Soy Sauce marianted Crab 

Fresh crab, marinated in a spiced soy sauce seasoning.

108. 젓갈(jeotgal) / Salted Seafood 

Salted and fermented seafood side dishes. Commonly used ingredients are clam, shrimp, oyster, and pollock roe.

109. 경단(gyeongdan) / Sweet Rice Balls 

Sticky rice balls, rolled in cinnamon, black sesame, or soybean powder.

110. 꿀떡(kkultteok) / Rice Cakes with Honey inside 

Round, colorful rice cakes containing soft honey centers.

111. 백설기(baekseolgi) / Snow-White Rice Cakes 

Steamed rice cakes.

112. 약식(yaksik) / Sweet Rice with Nuts and Jujubes 

Steamed glutinous rice made with chestnuts, jujubes, pine nuts and cinnamon, in a honey and soy sauce seasoning.

113. 화전(hwajeon) / Flower Rice Cakes 

Round, flat, glutinous rice cakes, decorated with edible flowers. They are often served with syrup.

114. 강정(gangjeong) / Sweet Rice Puffs 

Sweet, hollow puffs made with glutinous rice flour and liquor. They are coated in honey and other ingredients, such as black bean, sesame seed, cinnamon, and pine nuts.

115. 다식(dasik) / Tea Confectionery 

Sumptuous treats made with pine pollen or mung bean flour, and served with tea.

116. 약과(yakgwa) / Honey Cookies 

Deep-fried cookies made with flour, sesame oil, Korean liquor, and honey.

117. 녹차(nokcha) / Green Tea 

Tea made using the youngest and greenest leaves.

118. 매실차(maesilcha) / Asian Apricot Tea 

Sweetened Asian apricot concentrate, diluted with hot or cold water to make a refreshing tea.

119. 수정과(sujeonggwa) / Cinnamon Punch 

A classic, sweet punch, flavored with ginger, cinnamon, and persimmon.

120. 식혜(sikhye) / Rice Punch 

A traditional, sweet-tasting drink made with malt and rice. It is also known as dansul. Always served cold.

121. 오미자화채(omija-hwachae) / Omija Punch 

A pink, sweet-and-sour punch made from omija (magnolia fruit) decorated with Korean pear and pine nuts.

122. 유자차(yujacha) / Citron Tea 

Sweetened citron concentrate, diluted with hot or cold water to make a refreshing tea.

123. 인삼차(insamcha) / Ginseng Tea 

Traditional tea made from ginseng. A drop of honey is often added.

124. 한정식(hanjeongsik) / Traditional Korean Set Menus 

Korean Table d'Hote 

Slap-up meals (Korean traditional set menus) consisting of rice, stew, soup, plenty of side dishes, and desserts