Describing a dish

To put something into a liquid.

To mix ingredients and put them into a container when making gimchi/kimchi, wine, jang, traditional Korean pastes or sauces, salted seafood, etc., so that they ripen or are fermented.

An orange-colored root vegetable that has a sweet taste and the shape of a horn.

A very large quantity.

To make something cold become warm.

To put in boiling water for a short time and cook slightly.

A utensil or instrument used to do something.

A means for achieving a goal.

A wide plastic or wooden board on which food ingredients are cut or minced with a knife.

A thing that is used for closing the opening at the top of a container, box, pen, etc.

A bound noun that serves as a unit for measuring the amount of liquid or gas.

A vegetable with round cloves clustered in a circle, which has a unique smell and used widely for seasoning or side dishes.