Glossary E

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Eomandu (Fish fillet dumplings). It is a Korean food made of thinly sliced white fish fillet (filleted croaker, sea bream, pollack, flatfish or gray mullet) that is stuffed/filled with beef and vegetables, coated with starch, then steamed. The thinly sliced white fish fillet used as dumpling skin is unique, light and sweet in taste. Eomandu was originally a summer dish, but now people, Koreans enjoy it not only on special occasions, but also all year-round.

Eori-gul-jeot refers to a Korean traditional fermented dish made with salted oysters and hot pepper powder. The name of the dish is presumed to come from the Korean verb "eol-eol-ha-da" (to be spicy), which was modified into the prefix "eori-". Eori-gul-jeot earned nationwide fame after priest Muhak, charmed by the flavorful, piquant taste of the salted oysters, offered them to King Taejo. Since then, the dish has been considered a local specialty of Seosan City, South Chungcheong Province. Muhak is a great Buddhis priest who was the adviser to King Taejo, founder of the Joseon Dynasty (1392~1910)

Eperlan is the French term for "Smelt" or whitebait, a kind of fish that is usually fried, often imported but still found in the estuaries of the Loire.

épicé is a French word for spicy