Meat & Seafood Specifics

Words in this collection

• 비리다 (bi-ri-da) — A strong negative word for seafood that isn't fresh, or an unwashed seaweed smell.
• 잡내(를 잡다) (jap-nae) — The most important fundamental skill in Korean meat and stew cooking.
• 질기다 (jil-gi-da) — A frustrating texture that wears out your jaw.
• 꼬들꼬들하다 (kko-deul-kko-deul-ha-da) — The ideal state for Korean instant ramen noodles (Ramyun). Never mushy.
• 누린내(가 나다) (nu-rin-nae) — The ultimate ruin of a meat dish. If a restaurant has this, it fails.
• 푸석푸석하다 (pu-seok-pu-seok-ha-da) — Can also describe unhealthy, unwashed hair or dry skin.
• 살살 녹다 (sal-sal-nok-da) — Used when the texture is so tender you don't even need to chew.
• 싱싱하다 (sing-sing-ha-da) — Implies the ingredient was literally alive just moments ago.
• 야들야들하다 (ya-deul-ya-deul-ha-da) — A highly positive texture word for fat and meat that melt in the mouth.
• 육즙(이 터지다) (yuk-jeup-i-teo-ji-da) — The highest form of praise you can give to a Korean BBQ chef.