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Korean food

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4.	This is also important ingredient to cook Haemulpajeon. A shrimp, clam, squid are □□□□□□□.
7.	Red □□□□□ paste is sauce for Bibimbap which is hot and sweet.

8.	Korean traditional spicy pickles.
9.	Korean spicy pickles is fermented □□□□□□□.

Down:

1.	Korean traditional wine is makgeolli which is made of □□□□.
2.	We use this implement to roll Kimbap.
3.	We use □□□ sauce when we make Bulgogi.
4.	We have to □□□□□ vegetables when we cook Bibimbap. '□□□□□' = 'cut into matchstick shapes'.

5.	Put □□□□ on the top of Bibimbap.
6.	'□□□□□ onion' is a vegetable to cook Haemulpajeon which is long, green & white.
10.	Bulgogi is made of □□□□. This is a kind of meat.

© 2016 PuzzleFast.com, Noncommercial Use Only

Korean food

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Across:

4.	This is also important ingredient to cook Haemulpajeon. A shrimp, clam, squid are □□□□□□□.
7.	Red □□□□□ paste is sauce for Bibimbap which is hot and sweet.

8.	Korean traditional spicy pickles.
9.	Korean spicy pickles is fermented □□□□□□□.

Down:

1.	Korean traditional wine is makgeolli which is made of □□□□.
2.	We use this implement to roll Kimbap.
3.	We use □□□ sauce when we make Bulgogi.
4.	We have to □□□□□ vegetables when we cook Bibimbap. '□□□□□' = 'cut into matchstick shapes'.

5.	Put □□□□ on the top of Bibimbap.
6.	'□□□□□ onion' is a vegetable to cook Haemulpajeon which is long, green & white.
10.	Bulgogi is made of □□□□. This is a kind of meat.

© 2016 PuzzleFast.com, Noncommercial Use Only