소시지 야채 볶음
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Korean[edit]
Etymology[edit]
From 소시지 (sosiji, “sausage”, from English sausage) + 야채 (yachae, “vegetable”) + 볶음 (bokkeum, “stir-fry”).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [s͈o̞ɕʰid͡ʑi ja̠(ː)t͡ɕʰɛ po̞k͈ɯm] ~ [s͈o̞ɕʰid͡ʑi ja̠(ː)t͡ɕʰe̞ po̞k͈ɯm]
- Phonetic hangul: [쏘시지 야(ː)채 보끔/쏘시지 야(ː)체 보끔]
- Though still prescribed in Standard Korean, most speakers in both Koreas no longer distinguish vowel length.
| Romanizations | |
|---|---|
| Revised Romanization? | sosiji yachae bokkeum |
| Revised Romanization (translit.)? | sosiji yachae bokk'eum |
| McCune–Reischauer? | ssosiji yach'ae pokkŭm |
| Yale Romanization? | qsosici yā.chay pokk.um |
Noun[edit]
소시지 야채 볶음 • (sosiji yachae bokkeum)
- stir-fried sausage and vegetables (a Korean dish consisting of sausage, vegetables, ketchup, syrup, and sometimes gochujang stir-fried together)
Derived terms[edit]
- (abbreviation) 쏘야 (ssoya)