Fish and Seafood

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die Sardelle

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멸치

myeol-chi

nounB1

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der atlantische Lachs

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대서양연어

dae-seo-yang-yeo-neo

nounB2

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mit Knochen

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뼈가 있는

ppyeo-ga in-neun

adjectiveB1

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ohne Gräten

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뼈 없는

ppyeo eom-neun

adjectiveB1

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die Brasse

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브림

beu-rim

nounC2

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die Fischkonserve

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통조림 생선

tong-jo-rim saeng-seon

nounA2

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der Loddenrogen

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열빙어알

yeol-bing-eo-al

nounC2

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der Karpfen

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잉어

ing-eo

nounB1

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der Wels

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메기

me-gi

nounB1

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der Kaviar

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캐비아

kae-bi-a

nounB1

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die Muschel

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조개

jo-gae

nounB2

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der Kabeljau

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대구

dae-gu

nounB1

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der Kabeljaurogen

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대구알

dae-gu-al

nounC2

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der Flusskrebs

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민물가재

min-mul-ga-jae

nounB1

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der getrocknete Fisch

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말린 생선

mal-lin saeng-seon

nounA2

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der Aal

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장어

jang-eo

nounB1

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das Filet

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필레

pil-le

nounB1

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der Fischrogen

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생선알

saeng-seo-nal

nounB1

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das Fischsteak

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생선 스테이크

saeng-seon seu-te-i-keu

nounB2

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die Flunder

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가자미

ga-ja-mi

nounB2

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das Fischhack

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다진 생선

da-jin saeng-seon

nounB1

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der ausgenommene Fisch

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내장을 제거한 생선

nae-jang-eul je-geo-han saeng-seon

nounB2

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der Schellfisch

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해덕

hae-deok

nounB2

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der Heilbutt

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넙치

neop-chi

nounB2

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