Translations:Korean cuisine/43/ja: Difference between revisions

Revision as of 22:29, 18 June 2025

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Message definition (Korean cuisine)

===Vegetables===
[[File:Korea.food-Miyeok.guk-01.jpg|thumb|[[Miyeok guk]], a soup made from the sea seaweed, [[miyeok]]]]
{{see also|List of Korean dishes#Vegetable-based dishes}}
Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or [[Pickling|pickles]], as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include [[Korean radish]], [[napa cabbage]], cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, [[Edible seaweed|seaweed]], [[zucchini]], mushrooms, [[Nelumbo nucifera|lotus root]]. Several types of wild greens, known collectively as ''[[chwinamul]]'' (such as ''[[Aster (genus)|Aster]] scaber''), are a popular dish, and other wild vegetables such as [[Bracken|bracken fern]] shoots (''gosari'') or [[Campanula takesimana|Korean bellflower]] root (''doraji'') are also harvested and eaten in season.Traditional medicinal herbs in Korean cuisine, such as [[ginseng]], [[lingzhi mushroom]], [[wolfberry]], ''[[Codonopsis pilosula]]'', and ''[[Angelica sinensis]]'', are often used as ingredients in cooking, as in ''[[samgyetang]]''.

野菜

韓国料理では多種多様な野菜が使われ、サラダや漬物として生で供されることもあれば、様々なシチュー、炒め物、その他の温かい料理で調理されることもある。一般的に使われる野菜には、韓国大根、白菜、キュウリ、ジャガイモ、サツマイモ、ほうれん草、もやし、ワケギ、ニンニク、唐辛子、海藻、ズッキーニ、キノコ、レンコンなどがある。

Translations:Korean cuisine/43/ja: Difference between revisions

Revision as of 22:29, 18 June 2025

野菜

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