Glossary G

The food glossary +++ Popular Articles: 'Germany', 'Gulay', 'Galunggong'
Gulguk also known as Gultang (??/??) refers to a Korean soup made of fresh oysters, tofu, white radish and green onions and seasoned with pickled shrimp sauce.
Granita refers to an Italian sorbet (half-frozen) made of a lightly sweetened syrup which can be flavored with coffee or liqueur. It is served between courses or as a refreshment. »
Gwangeo is the Korean word for "Flatfish". Gwangeo is Korean's favorite fish for Sashimi. It is mainly used for raw fish dish or Sushi (Gwangeo-Chobap) In Korea, best flatfishes are caught from September to February and especially in autumn, fishers gather in the village to catch the flatfish. Most delicious part of flatfish is its fin. With good fleshness and deep taste, it is low in fat. It digests well, high protein, low calories and perfect for nutritious meal. Natural flatfish has white stomach but breed fish has black spots on it. Among the Korean dishes using Gwangeo are: Gwangeo-Gui (grilled flatfish); Gwangeojjim (steamed flatfish), and many more.

Gultang also known as Gulguk means oyster soup in Korean language. Oyster soup or Gultang is made with fresh oysters, white radish, Dubu or Tofu (soybean curd) and green onions and seasoned with pickled shrimp sauce.
Gap-hwe refers to a variety of Yuk-hwe made from thinly julienned beef mixed with other parts of cow such as kidney, liver and Cheonyeop (omasum) and using the same seasoning used for making Yuk-hwe. It is one of the popular foods from Korea.
Gopchang Jeongol refers to Korea's casserole or stew made of tripe. It is a seasoned entrails stew with vegetables. It is also defined as a hot pot dish that contains chopped and seasoned beef tripe and assorted vegetables cooked in a spicy beef broth. All ingredients are arranged in a large bowl and cooked in a spicy beef broth. Gopchang Jeongol also known as Gopchang-Jeongol is a casserole dish which can be served as a main dish that is eaten with rice or as a side dish while drinking. It is made by boiling the beef entrails until tender and seasoned with red pepper powder and oil or fat. When eaten at a restaurant, they are cooked again in beef broth with vegetables in a wide, round pan right at the table. In the last minute of cooking, cooked noodles are added.