Names of vegetables commonly used in Korean with pictures

Vegetables play a crucial role in Korean cuisine, culture, and health. As a cornerstone of traditional Korean meals, vegetables are used in a variety of iconic dishes such as 김치 (kimchi), 나물 (namul, seasoned vegetables), and 비빔밥 (bibimbap). Rich in fiber, vitamins, and minerals, they contribute to the well-balanced and nutritious nature of Korean food. The names of the most commonly used vegetables in Korea are listed below.

Korean vocabulary

Korean vegetable vocabulary

Names of vegetables commonly used in Korean with pictures (Entire & Column Specific)

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Search Specific Column (Sr#, English, or Korean):  All Columns Sr# English Korean         

Sr#	English	korean
1	Cabbage	양배추  (yangbaechu)
2	Zucchini	서양 호박  (seoyang hobag)
3	Red chilies	붉은 고추  (bulg-eun gochu)
4	Eggplant	가지  (gaji)
5	Corn	옥수수  (ogsusu)
6	Onion	양파  (yangpa)
7	Bell pepper	피망  (pimang)
8	Pumpkin	호박  (hobag)
9	Horseradish	고추냉이  (gochunaeng-i)
10	Ginger	생강  (saeng-gang)
11	Okra	오크라  (okeula)
12	Swiss chard	근대  (geundae)
13	Bottle gourd	병 조롱박  (byeong jolongbag)
14	Apple gourd	사과 조롱박  (sagwa jolongbag)
15	Pea	완두콩  (wandukong)
16	Asparagus	아스파라거스 (aseupalageoseu)
17	Luffa	수세미외  (susemioe)
18	Carrot	당근  (dang-geun)
19	Celery	셀러리  (selleoli)
20	Tomato	토마토  (tomato)
21	Maringa	모링가 잎  (moling-ga ip)
22	Parsnip	파스닙  (paseunib)
23	Yam	참마  (chamma)
24	Brassica	브라시카  (beulasika)
25	Artichoke	아티초크  (atichokeu)