GLOSSARY

Gamsahamnida - an expression of thanks!

Gangchu - It’s the SH#%. No, literally, it really means that. Or “comes highly recommended”. Either way, it’s a good thing.

Gochugaru - Korean red chili powder that is vibrant in color. It is usually finely ground or flaked.

Gochujang - spicy fermented red chili paste commonly used as a condiment or ingredient in marinades.

Makgeolli - Typically described as a “rice wine”, Makegeolli is traditionally made up of rice, water and nuruk- a fermenting agent crucial to the process. The ABV is very low, 6-8% in most cases. It is effervescent, lightly sweet and tart. It can be used to cleanse your palate between courses and comes in a variety of flavors.

Mu - Korean radish with a fresh flavor and crispy texture.

Noraebang - the korean word 노래방 "noraebang" literally translates to "song" 노래(norae) and "room" 방(bang). A noraebang is a karaoke box where people go to sing

Perilla - a popular herb in Asian cuisine. Perilla is part of the mint family which may explain the light tingling sensation on the tongue. It is almost impossible to describe its distinct flavor but we will give it our best shot (think mint and basil mixed together). The leaves are about palm sized and are perfect to use as a wrap. We’re crazy about them!

Soju - A clear spirit originally distilled from rice. After a rice distilling ban due to shortages during the Korean War, distillers turned to producing soju with different grains and starches. Even with the ban ending, distillers still use these ingredients as a popular means of production. Soju is low ABV and has its own etiquette for drinking:

The elder or guest with superior rank at the table pours the first shot using both hands.
The recipient holds their shot glass with two hands.
The recipient turns away to take the first shot as a sign of respect (be sure to finish this first pour all at once)!
No glass is to remain empty. You now are able to pour for your friends and family but please follow the final rule.
Never pour your own drink.

Please always remember to drink responsibly with friends and family.

Tamari - Gluten free soy sauce. While regular soy sauce contains wheat during the fermentation process, tamari told gluten that it’s been real, but they’re gonna do their own thing. Still confused? Tamari is the Beyonce and traditional soy sauce is the remaining members of Destiny’s Child. All amazing, but one wanted to try something different.

Tteokbokki - A popular Korean street food of stir-fried rice cakes with a sweet and spicy sauce that perfectly coats each cake. Gochujang, if you remember from earlier, gives the sauce its heat and color. Imagine laying on a huge puffy cloud with a warm blanket surrounded by unicorns and rainbows. That’s what eating tteokbokki is like.

Yuja - a popular type of citrus found throughout Asia (“yuzu” in Japan). It’s flavor is similar to a grapefruit/pomelo/orange/lemon hybrid. It’s like the holiest of citrus grails. Yes, it is as delightful as it sounds and deserves this extra amount of praise.

We hope this glossary helps guide you through your visit to Gangchu! If you have any other questions, please do not hesitate to contact us.

GAMSAHAMNIDA!