Drink

7Bräu

Side, Snack, Appetizer

Aekjeot

Fish sauce, used with kimchi, soup, stew

Main

Agujjim

Spicy braised monkfish with noodles, bean sprouts, dropwort

Main

Andong jjimdak

Andong-jjimdak (안동찜닭) is a variety of jjim (a korean steamed or boiled dish), which originated in the city of andong, gyeongsangbuk-do province and is made with chicken, various vegetables marinated in a ganjang (korean soy sauce) based sauce. the name literally means "steamed chicken of andong."

Drink

Andong soju

Andong soju (안동소주; 安東燒酒; in some brand names 安東燒酎) is a traditional type of distilled soju produced in andong, north gyeongsang province, south korea.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Side, Snack, Appetizer

Baechu kimchi

Baechu-kimchi (배추김치), translated as cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in korean cuisine, made with salted, seasoned, and fermented napa cabbages.

Side, Snack, Appetizer

Baek kimchi

Baek-kimchi (백김치) or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in korean cuisine. baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. baek kimchi consists of salted napa cabbage, radish, minari, spring onions, korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at korean restaurants. it is also used as a wrap for baek kimchi bossam.

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Drink

Banana flavored milk

Banana flavored milk (korean: 바나나맛 우유) is a south korean milk beverage produced by binggrae in korea.

Side, Snack, Appetizer

Banchan

Banchan (, from korean: 반찬; 飯饌; banchan [pan.tɕʰan]) or bansang is a collective name for small side dishes served along with cooked rice in korean cuisine. as the korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. the basic table setting for a meal called bansang (반상) usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. according to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in korean royal cuisine.banchan are set in the middle of the table to be shared. at the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. bowls of cooked rice and guk (soup) are set individually. banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. usually, the more formal the meals are, the more banchan there will be. jeolla province is particularly famous for serving many different varieties of banchan in a single meal.while the countries surrounding korea were preserving foods with their abundance of livestock resources, korea was forced to utilize another way to safeguard their resources. due to their focus on agriculture, the main ingredients in their fermented foods were grains and vegetables. the fermentation process is necessary as most parts of the korean peninsula are isolated by mountains from all sides. additionally, this process of fermentation can be used to enrich the flavor profile of food with the use of gochujang. kimchi is a perfect example of this enriched food utilizing the flavor and fermentation process together. therefore, banchan is mainly seasoned with fermented soy products, medicinal herbs, and sesame or perilla oils.gochujang was added to enhance each meal. potentially, this could refer to another chojang (vinegar sauce) that was used as a dipping sauce. mustard was an additional important seasoning used to enrich the flavor of the foods. chojang was made by mixing gochujang with honey, vinegar, and ground pine nuts. it was made by adding mustard powder or whole mustard to water and grinding it out, then adding vinegar, salt and sugar and leaving the mixture upside down in a warm place.for the fermentation of vegetables jangkwa (pickled vegetables and fruit) were served. these dishes were created by pickling the different seasonal vegetables with kanjang, gochujang, and doenjang. however, in the palace, jangkwa also referred to a dish made by pickling cucumber, radish, young radish, parsley, or cabbage heart with salt, then drying it in the sun, removing all moisture; the vegetables were then stir-fried with beef, shredded red pepper, sesame oil, and sesame and salt.

Main

Bap

Bap (korean: 밥) is a korean name of cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. in the past, except for the socially wealthy class, people used to eat mixed grain rice mixed with beans, red beans, and barley rather than rice.in korea, grain food centered on rice has been the most commonly used since ancient times, and has established itself as a staple food in everyday diet.in korean, the honorific terms for bap (meal) include jinji (진지) for an elderly person, sura (수라) for the monarch, and me (메) for the deceased (in the ancestral rites).

Breakfast

Bap

Bap (korean: 밥) is a korean name of cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. in the past, except for the socially wealthy class, people used to eat mixed grain rice mixed with beans, red beans, and barley rather than rice.in korea, grain food centered on rice has been the most commonly used since ancient times, and has established itself as a staple food in everyday diet.in korean, the honorific terms for bap (meal) include jinji (진지) for an elderly person, sura (수라) for the monarch, and me (메) for the deceased (in the ancestral rites).

Main

Beef ball

Beef ball (chinese: 牛丸; pinyin: niúwán) is a commonly cooked food in cantonese and overseas chinese communities which was originated by teochew people. as the name suggests, the ball is made of beef that has been finely pulverized, other ground meat such as pork may be the ingredients of the beef balls. they are easily distinguishable from fish balls due to their darker color. another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking.

Side, Snack, Appetizer

Beondegi

Beondegi (번데기), literally "pupa", is a korean street food made with silkworm pupae. the boiled or steamed snack food is served in paper cups with toothpick skewers.canned beondegi can also be found in grocery stores and convenience stores. silkmoth pupae are also eaten elsewhere in asia: in assam, they are boiled for extracting silk and the boiled pupae are eaten directly with salt or fried with chili pepper or herbs as a snack or dish. in china, street vendors sell roasted silkmoth pupae. in japan, silkworms are usually served as a tsukudani (佃煮), i.e., boiled in a sweet-sour sauce made with soy sauce and sugar. in vietnam, a similar food is called con nhộng. in thailand, silkworm pupae (ดักแด้ไหม, /dàk.dɛ̂ː.mǎj/), usually deep-fried, are often sold at open markets. they are also sold as packaged snacks.silkworms have also been proposed for cultivation by astronauts as space food on long-term missions.

Main

Bibimbap

Bibimbap ( bee-bim-bap, from korean 비빔밥 [pi.bim.p͈ap̚], literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a korean rice dish. the term "bibim" means mixing rice (burned rice at the bottom of the dish and cooked rice), while the "bap" noun refers to rice. bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). a raw or fried egg and sliced meat (usually beef) are common additions. the hot dish is stirred together thoroughly just before eating.in south korea, jeonju, jinju, and tongyeong are especially famous for their versions of bibimbap. in 2011, the dish was listed at number 40 on the world's 50 most delicious foods readers' poll compiled by cnn travel.

Main

Bibim naengmyeon

Cold spicy mixed noodles topped with vegetables, egg

Main

Bicol Express

Bicol express, known natively in bikol as sinilihan (lit. 'spiced with chili'), is a popular filipino dish which was popularized in the district of malate, manila but made in traditional bicolano style. it is a stew made from long chili peppers (siling haba in tagalog) or small chili peppers (siling labuyo in tagalog), coconut milk/coconut cream (kakang gata in tagalog), shrimp paste (bagoong alamang in tagalog) or stockfish, onion, pork, ginger and garlic. the dish was termed by laguna resident, cely kalaw, during a cooking competition in the 1970s in malate, manila. the name of the dish was inspired by the bicol express railway train (philippine national railways) that operated from tutuban, manila to legazpi, albay (regional center of the bicol region). the widely-known name for this dish in the bicol region of the philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the bicol express dish. as time progressed, variants of the bicol express dish expanded with seafood, beef, pescatarian, vegetarian, vegan, and other versions. the preparations for these dishes vary according to the meat present within the dish. in terms of nutritional value, the original version of the bicol express dish is beneficial in protein but unhealthy in regards to its high levels of saturated fats and cholesterol. the dish has moved into food processing and commercial production so that it can be sold conveniently and stored for a longer period of time.

Main

Bindae-tteok

Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae (korean pancake) that originated in the pyongan province. it is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.

Dessert, Sweet

Bingsu

Bingsu (korean: 빙수; hanja: 氷水), sometimes written as bingsoo, is a korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.the most common variety is pat-bingsu (korean: 팥빙수), the red bean shaved ice. the main ingredient of ice was natural ice in the past, but later artificial ice was produced and high-quality sweeteners were developed, and now it has been improved into boiled red bean shaved ice or fruit shaved ice mixed with various fruits. at first, the ice-cutting machine was a simple tool in the shape of a plane, but now the electric power is widely used after a manual rotation by hand.

Drink

Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Black Russian

The black russian is a cocktail of vodka and coffee liqueur. it contains 50 ml vodka and 20 ml coffee liqueur, per iba specified ingredients.the drink is made by pouring the vodka and coffee liqueur over ice cubes or cracked ice in an old-fashioned glass and stirring. the black russian is often garnished with a lemon slice and a luxardo maraschino cherry on a stick.

Main

Bokkeum

Bokkeum (볶음) is a category of stir-fried dishes in korean cuisine.

Main

Bokkeum-bap

Bokkeum-bap (볶음밥) or fried rice is a korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. the name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap (kimchi fried rice).

Drink

Bori-cha

Barley tea is a roasted-grain-based infusion made from barley. it is a staple across many east asian countries such as china, japan, korea and taiwan. it has a toasty, bitter flavor.in korea, the tea is consumed either hot or cold, often taking the place of drinking water in many homes and restaurants. in japan, it is usually served cold and is a popular summertime refreshment. the tea is also widely available in tea bags or bottled in korea and japan.

Main

Bosintang

Bosintang (boshintang) (보신탕; 補身湯) or called gaejangguk (개장국) in south korea, or called dangogiguk (단고기국) in north korea, is a korean soup that includes dog meat as its primary ingredient. the soup has been claimed to provide increased virility. the meat is boiled with vegetables such as green onions, perilla leaves, and dandelions, and spices such as doenjang (된장), gochujang (고추장), and perilla seed powder. it is seasoned with agastache rugosa before eating. the dish, one of the most common korean foods made from dog meat, has a long history in korean culture.

Main

Bossam

Bossam (보쌈, 褓-) is a pork dish in korean cuisine. it usually consists of pork shoulder that is boiled in spices and thinly sliced. the meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.bossam is a popular dish in south korea, often served as anju (i.e. food accompanying alcoholic drinks). to eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".

Side, Snack, Appetizer

Bossam-kimchi

Wrapped kimchi, brined cabbage leaves filled with vegetable, fruit, seafood, mushrooms

Main

Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Side, Snack, Appetizer

Buchimgae

Buchimgae (부침개), or korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. more specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.

Main

Budae jjigae

Budae-jjigae (부대찌개; literally "army base stew") or spicy sausage stew is a type of korean jjigae (stew), made with ham, sausage, spam, baked beans, kimchi, instant noodles, and gochujang. the dish was created shortly after the armistice that ended the korean war, using the scrounged or smuggled surplus foods from u.s. military bases. although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today. there are many restaurants specializing in budae-jjigae, with the most famous ones on the budae-jjigae street in uijeongbu, where the dish was allegedly first made. the dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked on the table in a big pot in front of the diners and enjoyed as it is cooked for many koreans.

Side, Snack, Appetizer

Bugak

Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) in korean cuisine. it is made by deep frying dried vegetables or seaweed coated with chapssal-pul (찹쌀풀; glutinous rice paste) and then drying them again. it is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, gim (laver), and dasima (kelp). vegetable oils such as perilla oil or soybean oil are typically used for frying.bugak is a relatively rare culinary technique in korean cuisine, along with dasima twigak (튀각; deep fried vegetables without coating). it is often associated with korean temple cuisine.

Main

Bugeo-bopuragi

Grated dried pollack flakes seasoned with soy sauce, ground red peppers and salt, commonly served with porridge

Main

Bugeo gui

Dried pollock fish is rehydrated, seasoned with a spicy chili pepper paste then grilled, roasted, pan-seared

Main

Buldak

Fire chicken, braised chicken covered in a thick, spicy paste and cheese

Main

Bulgogi

Bulgogi (불고기; bool-goh-gee; from korean bul-gogi [pul.ɡo.ɡi]), literally "fire meat", is a gui (구이; korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. it is also often stir-fried in a pan in home cooking. sirloin, rib eye or brisket are frequently used cuts of beef for the dish. the dish originated from northern areas of the korean peninsula, but is a very popular dish in south korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Dessert, Sweet

Bungeo-ppang

Bungeo-ppang (붕어빵; "carp bread") is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the japanese taiyaki. one of south korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. red bean paste is the standard filling but many bungeo-ppang sold as street food are filled with pastry cream (called "choux-cream" in south korea), pizza toppings, chocolate and others. usually, it costs about 1,000 won (krw) for three bungeo-ppang. however, small bungeo-ppang costs 1,000 won for five and large bungeo-ppang costs 2,000 won for one, indicating that the price range varies depending on the size.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Drink

Cass

Oriental brewery or ob (hangul: 오비맥주) is a south korean brewery currently owned by ab inbev, and initially founded by doosan group.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Side, Snack, Appetizer

Chaltteok

Chapssal-tteok (찹쌀떡; [tɕʰap̚.s͈al.t͈ʌk̚]), also called chaltteok (찰떡, [tɕʰal.t͈ʌk̚]), is a tteok, or korean rice cake, made of glutinous rice.

Dessert, Sweet

Chapssaltteok

Chapssal-tteok (찹쌀떡; [tɕʰap̚.s͈al.t͈ʌk̚]), also called chaltteok (찰떡, [tɕʰal.t͈ʌk̚]), is a tteok, or korean rice cake, made of glutinous rice.

Drink

Cheongju

Cheongju (청주; 淸酒; literally "clear wine"), sometimes romanized as chungju, is a clear, refined rice wine of korean origin.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Side, Snack, Appetizer

Choganjang

Soy sauce and vinegar, used with jokpyeon (aspic), kimbap (rolled sushi), pancakes, fish cakes, dumplings, meat, deep-fried foods

Side, Snack, Appetizer

Chogochujang

A sweet and spicy vinegar dipping sauce, made with hot chili pepper paste, garlic, honey, vinegar, green onions, salt, used with raw fish or seafood

Side, Snack, Appetizer

Chonggak-kimchi

Whole young radish kimchi

Drink

Chrysanthemum tea

Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species chrysanthemum morifolium or chrysanthemum indicum, which are most popular throughout east and southeast asia. first cultivated in china as a herb as early as the 1500 bce, chrysanthemum became popularized as a tea during the song dynasty. in chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.to prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. the resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

Main

Chueo-tang

Chueo-tang (추어탕; 鰍魚湯) or loach soup is a tang (soup) made from pond loach, a freshwater fish. the southwestern korean city of namwon is known for its version of the dish.

Side, Snack, Appetizer

Chun bing

A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables

Side, Snack, Appetizer

Chunjang

Sweet bean sauce. in korea, chunjang is most commonly used to make jajang (자장), a black gravy served with a popular noodle dish called jajangmyeon. other common dishes with jajang sauce include jajang-bap (rice with jajang sauce) and jajang-tteok-bokki (stir-fried rice cakes with jajang sauce). although stir-frying chunjang to make jajang is the most common use for the sauce, chunjang may also be served as an accompaniment to sliced raw onions. in most korean-chinese restaurants, raw onions, chunjang, and danmuji (yellow pickled radish) are the basic side dishes. korean chunjang is similar to the shandong-style tiánmiànjiàng, as it was first used in incheon chinatown, where the majority of restaurants were run by chinese immigrants from shandong. however, now most korean-chinese restaurants are run by koreans, and chunjang has adapted to korean tastes, as have other korean-chinese dishes and ingredients.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Side, Snack, Appetizer

Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Main

Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Cream sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Drink

Daechu-cha

Daechu-cha (대추차) is a traditional korean tea made from jujubes. the tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins b and c. it is often garnished with pine nuts.

Main

Daehajjim

Steamed prawns

Main

Dakbokkeumtang

Spicy chicken and vegetable stew

Main

Dak ddong jjip

Chicken gizzards stir fried with spices

Main

Dak-galbi

Dak-galbi (닭갈비), or spicy stir-fried chicken, is a popular korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. in korean, galbi means rib. but dak-galbi is not actually chicken's rib. many dak-galbi restaurants have round hot plates that are built into the tables. lettuce and perilla leaves are served as ssam (wrap) vegetables.

Main

Dak gui

Grilled chicken

Main

Dakjuk

Chicken and rice porridge

Side, Snack, Appetizer

Dak-kkochi

Dak-kkochi (닭꼬치, "chicken skewer") is a popular south korean street food consisting of small pieces of chicken and scallions grilled on a skewer.dak (chicken) is the most popular type of kkochi (skewered food). others include sausages, fish cakes, and short rib patties called tteok-galbi. the menu is basically charcoal-grilled dak-kkochis and spicy seasoned dak-kkochis.

Dessert, Sweet

Dalgona

Dalgona (달고나) or ppopgi (뽑기) is a korean candy made with melted sugar and baking soda. it was a popular street snack in the 1970s and 1980s, and is still eaten as a retro food. when a pinch of baking soda is mixed into melted sugar, the thermal decomposition of the baking soda releases carbon dioxide, which makes the liquidized sugar puff up, and it becomes a light and crunchy candy once cooled and hardened. typically, the creamy beige liquid is poured on a flat surface, pressed flat, and stamped with a patterned mold. eaters try to trim their way around the outline or picture on the snack without breaking the picture. traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona.modern cafes in korea serve novel dalgona coffee beverages where dalgona-flavoured coffee cream is heaped on top of iced tea or coffee, as well as pastries such as scones. some cafes also used dalgona to launch desserts such as bingsu and souffle.dalgona appeared in an episode of the netflix series squid game, with a deadly version of the dalgona challenge being the second game played in the series. the success of the series led to a revival of the candy's popularity in south korea, and sales doubled for street vendors. people have also taken to social media to make their own candy at home as a challenge.

Main

Dandan noodles

Dandan noodles or dandanmian (simplified chinese: 担担面; traditional chinese: 擔擔麵), literally "carrying-pole noodles", is a noodle dish originating from chinese sichuan cuisine. it consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, sichuan pepper, minced pork, and scallions served over noodles. the dish can either be served dry or as a noodle soup. the dandanmian originated in chengdu, the capital of sichuan province. the original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. the soup variant is from hong kong and is more widespread across the rest of china but it is uncommon in sichuan itself where the authentic style dominates. sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the american chinese style of the dish. in this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific shanghainese dish.

Dessert, Sweet

Dasik

Pressed tea cookies, small confections typically served with tea, many different types

Main

Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

Side, Snack, Appetizer

Doenjang

Doenjang (된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. it is also a byproduct of soup soy sauce production. it is sometimes used as a relish.

Side, Snack, Appetizer

Doenjang-banga

A sweet and savory sauce made with soybean paste, hot chili pepper paste, garlic, honey, sesame seeds, vinegar and sesame oil, used with raw fish

Main

Doenjang jjigae

Doenjang-jjigae (korean: 된장찌개; korean: [twen.dʑaŋ.t͈ɕi.ɡɛ]), referred to in english as soybean paste stew, is a korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients vegetables, seafood, and meat. it is one of the most iconic and popular traditional dishes in korean cuisine, and is often eaten regularly regardless of occasion or time of day. doenjang-jjigae was initially made with home-made doenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingredient. from traditional to modern korean cuisine, doenjang has become one of the most frequently used jang (sauce/paste). it is claimed as a national dish.doenjang-jjigae is often mistaken for doenjag-guk (soybean paste soup). the main difference between korean-style stew and soup is in the method of cooking and serving. jjigae is thicker, has more ingredients, and is largely served as a dish. guk is served more so as a companion to the rice to be eaten together.

Main

Dolsot-bibimbap

Hot stone pot bibimbap, a mixed rice, vegetable and egg dish served in a hot earthenware pot

Main

Domimyeon

Stuffed sea bream and vegetable casserole

Side, Snack, Appetizer

Dongchimi

Dongchimi is a variety of kimchi consisting of korean radish, napa cabbage, scallions, pickled green chilli, ginger, korean pear and watery brine in korean cuisine. as the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). although it can be made at any time of the year, it is usually made during the gimjang season. the northern regions consisting of hamgyeong-do and pyeongan-do in north korea are particularly famous for their dongchimi.the clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made with dongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Main

Dosirak

Lunchbox meal packed with a variety of mains, sides and vegetables

Side, Snack, Appetizer

Dotori muk

Dotori-muk (도토리묵) or acorn jelly is a korean food which is a jelly made from acorn starch. although "muk" means "jelly", when used without qualifiers, it usually refers to dotorimuk. the practice of making dotorimuk originated in mountainous areas of ancient korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food. dotori-muk does not spoil easily, so it was used as a lunch box when traveling a long way.

Drink

Drip coffee

Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. there are several methods for doing this, including using a filter, a percolator, and a french press. terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, immersion brewed coffee, or simply coffee. water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter. the used coffee grounds are retained in the filter, while the brewed coffee is collected in a vessel such as a carafe or pot.

Main

Dubu-jeongol

Tofu hot pot

Main

Dubu jorim

Soy-braised tofu

Main

Dubu-kimchi

Dubu-kimchi (두부김치) is a korean dish consisting of tofu (dubu) and stir-fried kimchi. soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork, makes a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Main

Dwaeji-bulgogi

Spicy marinated grilled pork

Main

Dwaeji-gukbap

Pork and rice soup

Drink

Eggnog

Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. it is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). distilled spirits such as brandy, rum, whisky or bourbon are often a key ingredient. throughout canada, the united states and some european countries, eggnog is traditionally consumed over the christmas season, from late october until the end of the holiday season. a variety called ponche crema has been made and consumed in venezuela and trinidad since the 1900s, also as part of the christmas season. during that time, commercially prepared eggnog is sold in grocery stores in these countries. eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. while eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). eggnog or eggnog flavoring may also be used in other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.