Dietary > Vegetables
감자 | noun | beginner |
potato
A ball-shaped stem growing underground with pale yellow flesh and light brown skin.
고ː구마 | noun | intermediate |
sweet potato; yam
The root of a plant with a brown or red skin, with yellow insides which taste sweet and savory.
고추 | noun | intermediate |
red pepper; hot pepper
A finger-sized, spicy fruit, whose initial green color changes to red when ripe.
male genitals
(figurative) The sexual organ of a young boy.
나물 | noun | intermediate |
wild vegetables; wild greens
A variety of edible grass or leaves such as bracken and bellflowers.
namul
seasoned vegetables: A variety of Korean side dishes made by seasoning boiled, fried or uncooked edible grass, leaves, vegetables, etc.
당근 | noun | intermediate |
carrot
An orange-colored root vegetable that has a sweet taste and the shape of a horn.
무ː | noun | beginner |
radish
A white, forearm-sized vegetable that features feather-like leaves on its roots, used for making gimchi/kimchi, etc.
배ː추 | noun | beginner |
Chinese cabbage; napa cabbage
A long, green vegetable with yellowish white insides, of which the round leaves are grown overlapping each other, mainly used to make kimchi.
버섣 | noun | intermediate |
mushroom
A plant that grows on shaded, damp ground or rotten trees, usually looks like an umbrella and is used as an ingredient for dishes.
상추 | noun | beginner |
lettuce
A green vegetable with a wrinkled, broad leaf, usually eaten by making wraps.
시금치 | noun | intermediate |
spinach
A vegetable with thick, red roots and uneven-shaped leaves that is mainly seasoned or boiled in soup.