Glossary S

Ssal is Short grain rice in Korea. Its scientific name is Oryza sativa ssp. Japonica Ssal is called also Sushi rice, Japanese rice, Japonica Uncooked short grain rice is called Ssal in Korean. It is also known as "Sushi rice" and is stickier than long grain rice, and can be found in many Asian grocery stores. It is very popular in Japan as well where it is called Uruchimai

Sagol or Subyeo is Korean for "Ox bones" . Ox bones is mostly used to make Seolleongtang (Ox bone soup) . Ox bone soup is very popular all year round and a staple food in Korea, but most especially in cold winter time. The best milky broth is achieved by simmering the ox bones for hours and hours. Sagol or ox bone is very expensive in Korea. Maneul Seolleongtang (garlic Ox bone soup) is another Korean dish which makes use of Ox bones. Sinseon Seolnongtang is a restaurant specializing in Seolnongtang (Ox-bone soup). The restaurant has gained in popularity, expanding nationwide because of their sweet and rich broth made of ox bones.

Samgyetang (Ginseng Chicken Soup). Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (Sambok) in the summer. People have Samgyetang on those hottest days to overcome the hot weather.

Samhap-janggwa (Three Braised Delicacies) is a Korean dish of three (3) kinds of seafoods (mussels, abalone and sea slug) braised with beef and seasonings. Nowadays, the seafood is cooked alive, but in olden days it was dried then cooked after soaking in water because the amino acid and taurine content increases during drying, and it enhances the taste

Saeu jeot (Salted Shrimp) . A Korean food made of white shrimps which are salted and fermented used for making Kimchi, seasoning for stew dishes (Jjigae ) or served as a dipping sauce for boiled pork.

Sanchae Bibimbap (Mountain Vegetable Bibimbap). It is a type of Korean Bibimbap which consists of lots of freshly picked mountain shoots and leafy green vegetables. The vegetables are seasoned and the rice is mixed with red chili paste before eaten; a version of Bibimbap with wild mountain greens, herbs, sprouts, and roots toppings. It is mixed at the table with spicy Gochujang (red chili paste). Sanchae Bibimbap is a fragrant dish that is filled with the flavor of wild mountain vegetables.