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...[steaming/ja|蒸して炊いた]]短粒米に添えられる[[side dish/ja|おかず]]（{{Korean/auto|hangul=반찬|hanja=飯饌|rr=yes|labels=no}}）の数によって名付けられる。[[Kimchi/ja|キムチ]]はほとんど毎食供される。一般的に使われる材料に [[Korean noodles/ja|韓国料理]]における麺または麺料理は、固有語で「ククス」、[[:en:hanja|漢字語]]で「ミョン」と総称される。麺は古くから韓国で食べられていたが、小麦の生産が他の作物に比べて少なかったため、小麦麺が日常食となるのは1945年 ...

...meals are named for the number of [[side dish]]es ({{Korean/auto|hangul=반찬|hanja=飯饌|rr=yes|labels=no}}) that accompany [[steaming|steam-cooked]] short-grain ...e collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of whe ...

...meals are named for the number of [[side dish]]es ({{Korean/auto|hangul=반찬|hanja=飯饌|rr=yes|labels=no}}) that accompany [[steaming|steam-cooked]] short-grain ...e collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of whe ...

...腐''; 「絹で濾した豆腐」）、[[Korean language|韓国語]]では''yeon-dubu''（{{Korean|hangul=연두부|hanja=軟豆腐}}; 「軟らかい豆腐」）と呼ばれる。[[bittern (salt)/ja|石膏]]で凝固させたこの豆腐は、水切りや圧搾を行わないため、高い水 ...

...in [[Japanese language|Japanese]]; and ''yeon-dubu'' ({{Korean|hangul=연두부|hanja=軟豆腐}}; "soft tofu") in [[Korean language|Korean]]. Gelled with gypsum, this ...

...in [[Japanese language|Japanese]]; and ''yeon-dubu'' ({{Korean|hangul=연두부|hanja=軟豆腐}}; "soft tofu") in [[Korean language|Korean]]. Gelled with gypsum, this ...