Glossary S

Sukju-namul (Mung Bean Sprout Namul ). This is a Korean side dish from mung bean sprouts blanched in salt water and seasoned

Sangchu is the Korean word for "Lettuce" which is used to wrap meats to be eaten as appetizer or as salad dish. Temples in Jeolla-do (Jeolla Province) have Godeulppaegi kimchi (Korean lettuce kimchi) , it is a variety of kimchi made from lettuce. They also have Gat kimchi (pickled mustard kimchi), and Juksun kimchi (bamboo shoot kimchi) using a porridge of green perilla

Sseumbagwi is the Korean word for "Wild Lettuce". Sseumbagwi is a wild leafy green with edible roots and long, thin leaves that are slightly bitter. This vegetable is most commonly harvested from the mountains in the spring.

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Sashimi is a Japanese culinary term for sliced raw fish that often served with pickled ginger, soy sauce and wasabi.

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Susu is the Korean word for "Millet" or Sorgho". Susu is one of the grains used in Korea to make wine or liquor. Korean traditional liquor is made by fermenting various grains. The fermentation process is a crucial part of the entire liquor making process for it decides the scent and taste of the final product.Traditional liquors vary greatly in the country, depending on the weather and region it is produced. Fruits and herbs can also be added in order to enhance and imorove the taste. There are Makgeolli (Traditional Rice Wine ), Soju (Korea's most well-known distilled liquor), and Gwasilju (Fruit Wine).

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Saengseon-chobap (Raw Fish on Rice) is a Korean dish similar to Japanese Sushi which is made from thin slices of raw fish and a small amount of Wasabi are placed on top of bite-sized lumps of white rice that has been cooked with a little vinegar and sugar