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

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Siraegi is the Korean word for "Dried Radish Leaves". In Korea, the leaves of white radish or Chinese cabbage are dired to preserve them through the winter and used later in soups, stews or seasoned side dishes. Dishes made from Siraegi (dried radish leaves) are: 1. Siraegi-namul (Cooked Dried Radish Leaf Namul ) - Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish

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