My Favorite Korean School Lunch

My Korean school lunch: rice noodle soup (쌀국수), spicy Korean rice cakes (떡볶이), spring roll (짜조), seasoned water dropwort (미나리나물무침), cabbage kimchi (배추김치), and mango yogurt salad (망고요거트샐러드).

• English: Rice noodle soup

  Korean: 쌀국수

  Romanized: Ssaslguksu

• • Basic ingredients: beef brisket, water, ginger, onion, garlic, black pepper, rice wine, rice noodles, mung bean sprouts, celery, parsley, Cheongyang pepper, red pepper, and lemon.
  • Seasoning: Hoisin sauce, salt, and pepper.

• English: Spicy Korean rice cakes

  Korean: 떡볶이

  Romanized: Tteokbokki

• • Basic ingredients: rice cake and water.
  • Seasoning: sugar, soy sauce, red pepper paste, and chili powder. 

• English: Spring roll

  Korean: 짜조

  Romanized: Jjajo

• • Basic ingredients: minced pork, frozen shrimp, Shiitake mushrooms, noodles, onion, chives, egg, and rice paper.
  • Seasoning: rice wine, black pepper powder, salt, chopped garlic, cooking oil, and chili sauce.

• English: Seasoned water dropwort

  Korean: 미나리나물무침

  Romanized: Minari-namul-muchim

• • Basic ingredients: water dropwort 
  • Seasoning: soybean paste, vinegar, sesame seeds, garlic, and perilla oil.

• English: Cabbage kimchi

  Korean: 배추김치

  Romanized: Baechu-kimchi

• Basic ingredients: napa cabbage, chives, green onion, radish, and salt.
• Seasoning: anchovy fish sauce, shrimp, chili powder, sugar, garlic, and plum extract.

• English: Mango yogurt salad

  Korean: 망고요거트샐러드

  Romanized: Mango-yogeoteu-saelleodeu