Visual Voca (3) Hand, Foot/손, 발/mână, picior

voca3r

 Visual Voca (3) Hand ,Foot/손, 발/mână, picior
Englsih Korean Romanian
thumb 엄지 deget mare
index finger 검지 degetul aratator
middle finger 중지 degetul mijlociu
ring finger 약지 degetul inelar
little finger 소지(새끼손가락) degetul mic
palm 손바닥 palma
wrist 손목 încheietura
nail 손톱 unghie
cuticle 큐티클 cuticulă
back of one’s hand 손등 dosul palmei
fist 주먹 pumn
big toe 엄지발가락 deget mare de la picior
little toe 새끼발가락 degetul mic de la picior
toenail 발톱 unghie de la picior
toe 발가락 deget de la picior
anckle 발목 gleznă
top of the foot 발등 laba piciorului
sole 발바닥 talpă
heel 발뒤꿈치 călcâi
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Visual Voca (1) Face/얼굴/față (1)

voca1

Englsih Korean Romanian
hair  머리(카락/털) par
skin 피부 piele
eyebrow 눈썹 sprancene
eyelash 속눈썹 gene
ear urechi
nose nas
lip 입술 buze
chin barbie
forehead 이마 frunte
temple 관자놀이 tample
eye ochi
cheek 볼/뺨 obraz
nostril 콧구멍 nara
mouth gura
jaw maxilar
mole alunita

PARTI DE VORBIRE N마다

[RO]
– 마다 se foloseste impreuna cu substantivele de timp.
– exprima o repetitie pentru aceeasi situatie sau pentru o situatie similara pentru o anumita de timp.
– are corespondent in limba romana pe “de fiecare data” sau ” o data la …”.

[ENG]
– 마다 is added to time nouns.
– it expresses a repetition of the same situation or a similar situation over a set period of time.
– It translates in English like “every” or “once every”

Exemplu/ Example:
두달마다 머리를 잘라요.
Imi tund parul o data la doua luni.
I cut my hair (once) every two months.

오분마다 지하철이 와요.
Metroul vine o data la 5 minute.
The subway comes (once) every five minutes.

주말마다 여행을 가요.
Merg in excursie in fiecare weekend.
I take a trip every weekend.

점심시간에는 식당마다 자리가 없어요.
La pranz, in fiecare restaurant, nu este nicio masa libera.
During lunchtime , every (all) restaurant/s have no seat available.

Substantive (de timp) + 마다
1시간마다 버스가 출발해요.
Autobuzul pleaca la fiecare ora.
The bus departs every hour.

날마다 청소해요.
Fac curat in fiecare zi.
I clean (home, room) everyday.

해마다 외국 여행을 해요.
In fiecare an calatoresc in strainatate.
Every year I travel abroad.

토요일마다 가족하고 전화해요.
Imi sun familia in fiecare Sambata.
I call my family every Saturday.

In conversatie / In conversation :
A : 이번 주 금요일 저녁에 시간 있어요?
Ai ceva timp liber vineri seara?
Do you have time this Friday evening?
B: 금요일마다 태권도를 배워요. 그래서 시간이 없어요.
In fiecare vineri am ore de Taekwondo. De aceea nu am timp liber.
Every Friday I have Taekwondo lessons. So I don’t have any time.

A: 비행기가 자주 있어요?
Sunt multe zboruri (de avion)?
Are there a lot of flights?
B: 이틀마다 있어요.
Este un zbor la 2 zile.
There’s a flight every two days.

A: 컴퓨터가 교실마다 있어요?
Aveti PC-uri in fiecare clasa?
Are there computers in every classroom?
B: 네, 모든 교실에 다 있어요.
Da, toate clasele au PC.
Yes, all classrooms have them.

MANCARE – MOD DE PREPARARE KIMCHI / FOOD – HOW TO MAKE KIMCHI

RO
– Dupa cum bine stim cu totii, kimchi este a doua mancare de baza a coreenilor, dupa orez.
– In traducere kimchi inseamna varza fermentata.
– Are gustul acru si putin picant (depinde de timpul de depozitare) si se poate servi ca aperitiv (salata, side dish) sau ca ingredient in mancaruri de baza (supa de kimchi, orez prajit cu kimchi, galuste, pizza coreeana, etc).
– Pe langa gustul delicios (gust pe care unii coreeni nu il apreciaza, existand coreeni care nu pot manca kimchi) aceasta varza fermentata are si o importanta benefica pentru organism. Ajuta la reglarea digestiei si eliminarea toxinelor din organism.
– Astazi va voi prezenta in 7 pasi simpli, cum se poate prepara kimchi.

ENG
– As we all know, Kimchi is the second main food for koreans , after rice.
– In translation Kimchi means fermented cabbage.
– The taste si sour and little spicy (the sour taste deppends of time) and can be served as side dish or as ingredient in main dishes (kimchi soup, kimchi fried rice, dumplings, kimchi pizza, etc).
– Beside the delicious taste (many koreans don’t like kimchi, or can’t eat kimchi), this fermented cabbage is very important for the body. It’s good for digestion and to eliminate the toxines in your body.
– Today I will present you 7 simple steps to prepare kimchi.

INGREDIENTE / INGREDIENTS

배추 3,4포기– 3-4 verze chinezesti (10kg) / 3-4 chinese cabbage (10kg)
ChineseCabbage
굵은 소금 – sare mare (la 1 litru de apa se va folosi o lingura de sare)/Big sault
무 1개 -1 bucata ridiche alba / 1 white raddish

파 200g – 200g ceapa verde / 200g of green onion
마늘 100g – o capatana de usturoi (100g)/ garlic (100g)
생강 15g – 15g ghimbir/ ginger 15g

고춧가루 6큰술 – 6 linguri mari de pudra de chilli (se gaseste pe internet. Puteti cauta denumirea de ‘chilli macinat’ si arata ca in aceasta poza/ red pepper powder 6 big spoon
chili-macinat
– apa / water

MOD DE PREPARARE / HOW TO MAKE

1. 배추를 2~4 등분하다
Se taie varza in 2-4 bucati egale (depinde cat de incapator este vasul in care va fi depozitat)
Cut the cabbage in 2-4 equal pieces (depends of the pot you will deposit)
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2. 배추를 소금물에 절이다
Se amesteca sarea cu apa si se lasa cateva minute pentru a se dizolva.Sa nu uitam de regula “la un litru de apa o lingura mare de sare grunjoasa”. Se scufunda varza in apa cu sare si se lasa in apa timp de 6 ore. Dupa 6 ore se scoate din apa si se scutura de excesul de apa.

Mix sault with water and wait little until the sault is disolved. Don’t forget about the rule “1 liter of water one big spoon of sault”. Put the cabbage inside of water and wait for 6 hours. After 6 hours take it out and make it dry.
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3. 무를 채(를) 썰다
Se taie ridichea alba in felii dupa care se taie firisoare(paie).
Cut the radish in slices and after in small pieces.
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4. 마늘/ 생강을 다지다
Tocati usturoiul si ghimbirul. Taiati ceapa verde in bucati egale.
Chop the garlic and ginger. Cut the green nion in equal parts.
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5. 무채에 고춧가루를 넣어 버무리다
Bucatile de ridiche se amesteca cu pudra de chili.
Mix the sliced raddish with the red pepper powder.
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6. 배추 포기에 소를 넣다
Fiecare parte de varza se va amesteca pe rand cu mixul format din ridiche cu pudra de chili, usturoiul, ghimbirul si ceapa verde tocata. Toate verzele trebuiesc acoperite in intregime de acest sos (chiar si in interiorul verzei).

Every part of cabbage will be covered with mixed made from raddish and red pepper powder, ginger and garlic and green onion. All cabbages have to be covered completely with this mixture (even inside of cabbage).
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7. 독 (용기, 김치냉장고)에 담다.
Verzele se depoziteaza intr-un vas incapator cu capac, sau un butoi micut , se lasa o zi pe balcon sau intr-un loc racoros si umbros. Dupa o zi se depoziteaza in frigider. Se poate consuma dupa 4-5 zile. Daca va place mai acru incercati sa il consumati cat mai tarziu cu putinta. Acest kimchi se poate pastra de la 2 pana la 5 ani.

The cabbages will be moved to mud pot, or big jar, covered. Let one day on the balcony or any place where is dark and cold. After one day move it to the fridge. Can eat it after 4~5 days. If you like it to be more sour, try to eat it after more long time. This kimchi can keep it from 2 to 5 years.
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