식재료 - 고기와 내장의 종류

meat that is from a cow

소고기

meat from a pig, eaten as food

돼지고기

meat of chickens, turkeys, and ducks

가금류

meat of a young cow

송아지 고기

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

치터링, 창자

the edible lining of the stomach of various animals, typically used in cooking

내장

beef that has been cured in a brine solution, typically seasoned with spices and salt

콘비프, 소금에 절인 소고기

canned or preserved meat, typically beef, often used in military rations

통조림 고기, 보존된 고기

a type of meat that has been minced or finely chopped

갈은 쇠고기, 다진 고기

a type of meat cut from a pig's thigh, usually smoked or salted

햄

the flesh of a chicken that we use as food

닭고기, 치킨

meat of a duck, eaten as food

오리

meat of a goose, eaten as food

거위, 거위 고기

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

칠면조

the meat of young domestic pigeons that are slaughtered before they are able to fly

어린 비둘기, 비둘기 고기

the flesh of the small game bird, known for its lean and flavorful meat

메추라기

meat of a grouse, eaten as food

그라우스 (고기), 그라우스 고기

meat of a pheasant, eaten as food

꿩 (고기), 꿩고기

the liver of an animal that can be cooked and eaten

간

the meat such as beef and lamb that turn brown when cooked

적색 육류, 소고기

the meat such as chicken, rabbit, etc., that is pale in color

흰 고기

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

소세지

related to a preservation method where food is treated or preserved with salt

소금으로 절인, 소금에 저장된

cooked meat that is sliced before sale and eaten cold

점심 고기, 샌드위치용 고기

meat of African wild animals eaten as food

부시미트, 야생 고기

animal brains that are used as edible meat

돼지 뇌, 식용 뇌

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

혀, 혀肉

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

신장

a type of meat that refers to the thymus or pancreas of a young animal

스위트 브레드, 가슴선

(of food) prepared according to Islamic law

할랄, 이슬람 법에 따라 준비된

(of food) prepared according to Jewish law

코셔, 코셔식품

meat of the legs of a bird that has turned dark after being cooked, eaten as food

어두운 고기, 다크 미트

flesh from a fish that we use as food

생선, 생선 고기

meat of an adult sheep

양 고기

meat of a deer, eaten as food

사슴 고기

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

염소고기, 젊은 염소 고기

meat that is from a young sheep

양고기

meat from a rabbit, eaten as food

토끼, 토끼 고기

a tough part of meat that is hard to eat

연골, 질긴 고기

the culinary term for squid, commonly prepared and served as a dish

오징어튀김, 먹물

a type of fish known for its firm texture and mild flavor

마히마히, 도로다

meat that is finely chopped or ground, typically beef

다진 고기, 간 고기

the meat of a lobster as food

랍스터, 랍스터 고기

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

런천미트, 통조림 고기

the eggs of a female fish or the sperm of a male fish, eaten as food

물고기 알, 로

the flesh of a young cod

젊은 대구, 대구살

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

해산물, 어패류

the internal organs of an animal such as the liver and kidneys, used as food

내장고기, 다양한 고기

thin slices of cooked meat that are eaten cold

냉육, 차가운 고기

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

콩피

the meat of a crab that can be eaten

게살

meat of a young duck, eaten as food

오리

meat of a bird, eaten as food

조류, 새고기

meat of a guinea fowl, eaten as food

기니계, 기니계 고기

a type of fish called herring which is salted and then smoked

훈제 청어, 키퍼

the edible meat obtained from horses

말고기, 말의 육

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

따오기, 따오기 고기

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

프라이어 치킨, 어린 닭

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

손질된, 가공된

the meat of a large fish named tuna that lives in warm waters

참치

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

조개, 바지락

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

내장, 부속물

the fatty tail end of a roast chicken or turkey

목사의 코, 닭의 기름진 꼬리

a chicken or game bird that has been split and flattened for cooking

평면 닭, 압착 닭

a gastropod of warm seas that is edible and contains mother-of-pearl

전복, 바닷물고기

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

굴