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단어를 탭해서 올바른 문장을 만들어 보세요!
영자는 생선찜이 먹고 싶었습니다.
마트 생선 코너 앞에 섰습니다.
유리 너머 생선들이 가득했는데 이름을 하나도 몰랐습니다.
tilapia, cod, halibut, mahi-mahi, snapper...
한국이라면 눈 감고도 고를 수 있는데.
여기서는 완전히 다른 세상이었습니다.
직원이 흰 앞치마를 두르고 나타났습니다.
영자가 말했습니다.
직원이 물었습니다.
영자가 당황했습니다. Mild? Rich?
직원이 고개를 끄덕이며 말했습니다.
Both are white, very mild, almost no smell. Great for steaming. "
영자가 생선을 살펴보며 물었습니다.
직원이 잠깐 생각하더니 말했습니다.
영자의 눈이 반짝였습니다.
직원이 웃으며 말했습니다.
집에 와서 영자는 간장, 마늘, 생강으로 양념을 했습니다.
냄비에 쪄서 한 입 먹었습니다.
딸에게 말했습니다.
딸이 웃으며 말했습니다.
Young-ja wants fish for cooking.
She goes to the fish counter.
She does not know the fish names.
She says, "I want white fish. Not oily."
The worker says, "Try tilapia. It is very mild."
Young-ja buys half a pound.
She cooks it at home with Korean sauce.
She tastes it. "Oh! Very good!"
She thinks, "American fish is not so different!"
Young-ja wants to make steamed fish.
She goes to the fish counter, but she doesn't know any of the names.
Tilapia, cod, halibut — all strangers to her.
She tells the worker, "I want white fish. Mild. Not oily. For steaming."
The worker recommends tilapia or cod.
Young-ja asks, "Is tilapia similar to Korean fish?"
The worker says, "It's soft, mild, and absorbs sauce well."
Young-ja's eyes light up. "Like dongtae — Korean pollock!"
She buys half a pound of tilapia.
At home, she seasons it with soy sauce, garlic, and ginger and steams it.
One taste. Then another.
"This is almost exactly like Korean steamed fish!"
She calls her daughter. "American fish tastes the same. Only the name is different!"
Young-ja stood at the seafood counter and felt completely lost.
Back in Korea, she could choose a fish by sight, smell, and instinct — no words needed.
Here, she faced a glass case full of strangers:
tilapia, cod, halibut, mahi-mahi, snapper.
Names she had never heard. Faces she could not read.
The worker in the white apron appeared.
"What can I get for you today?"
Young-ja pointed carefully at the display case.
"I want fish. For Korean steaming. White fish. Not oily. Clean taste."
"Steaming — excellent choice! Are you looking for something mild,
or do you want something with a bit more richness? "
Young-ja blinked. "Mild. Very mild. And no strong smell, please."
"Then I'd highly recommend tilapia or cod.
Both are white-fleshed, very delicate in flavor, almost no fishy smell.
Perfect for steaming with light sauces. "
Young-ja studied the fish carefully, then looked up.
"Tilapia... is it similar to any Korean fish?"
The worker thought for a moment.
"Think of something very soft — almost sweet — that absorbs whatever sauce you put on it.
Very neutral on its own. "
Young-ja's face lit up immediately.
"Ah! Like dongtae! Korean pollock!"
"I'll take your word for it," the worker laughed. "Half a pound of tilapia?"
"Yes please. Half pound tilapia."
At home, Young-ja prepared her seasoning the Korean way —
soy sauce, minced garlic, fresh ginger, a drizzle of sesame oil.
She laid the fish in the steamer and waited.
The kitchen filled with a familiar smell.
She took one careful taste.
Then another.
"Oh. This is... actually exactly the same."
She called her daughter into the kitchen.
"미국 생선인데 동태찜이랑 똑같아! 이름만 달랐던 거야."
Her daughter laughed." Mom, you just proved that good cooking
doesn't need a translator. "
Young-ja wants fish for cooking.
She goes to the fish counter.
She does not know the fish names.
She says, "I want white fish. Not oily."
The worker says, "Try tilapia. It is very mild."
Young-ja buys half a pound.
She cooks it at home with Korean sauce.
She tastes it. "Oh! Very good!"
She thinks, "American fish is not so different!"
Young-ja wants to make steamed fish.
She goes to the fish counter, but she doesn't know any of the names.
Tilapia, cod, halibut — all strangers to her.
She tells the worker, "I want white fish. Mild. Not oily. For steaming."
The worker recommends tilapia or cod.
Young-ja asks, "Is tilapia similar to Korean fish?"
The worker says, "It's soft, mild, and absorbs sauce well."
Young-ja's eyes light up. "Like dongtae — Korean pollock!"
She buys half a pound of tilapia.
At home, she seasons it with soy sauce, garlic, and ginger and steams it.
One taste. Then another.
"This is almost exactly like Korean steamed fish!"
She calls her daughter. "American fish tastes the same. Only the name is different!"
Young-ja stood at the seafood counter and felt completely lost.
Back in Korea, she could choose a fish by sight, smell, and instinct — no words needed.
Here, she faced a glass case full of strangers:
tilapia, cod, halibut, mahi-mahi, snapper.
Names she had never heard. Faces she could not read.
The worker in the white apron appeared.
"What can I get for you today?"
Young-ja pointed carefully at the display case.
"I want fish. For Korean steaming. White fish. Not oily. Clean taste."
"Steaming — excellent choice! Are you looking for something mild,
or do you want something with a bit more richness? "
Young-ja blinked. "Mild. Very mild. And no strong smell, please."
"Then I'd highly recommend tilapia or cod.
Both are white-fleshed, very delicate in flavor, almost no fishy smell.
Perfect for steaming with light sauces. "
Young-ja studied the fish carefully, then looked up.
"Tilapia... is it similar to any Korean fish?"
The worker thought for a moment.
"Think of something very soft — almost sweet — that absorbs whatever sauce you put on it.
Very neutral on its own. "
Young-ja's face lit up immediately.
"Ah! Like dongtae! Korean pollock!"
"I'll take your word for it," the worker laughed. "Half a pound of tilapia?"
"Yes please. Half pound tilapia."
At home, Young-ja prepared her seasoning the Korean way —
soy sauce, minced garlic, fresh ginger, a drizzle of sesame oil.
She laid the fish in the steamer and waited.
The kitchen filled with a familiar smell.
She took one careful taste.
Then another.
"Oh. This is... actually exactly the same."
She called her daughter into the kitchen.
"미국 생선인데 동태찜이랑 똑같아! 이름만 달랐던 거야."
Her daughter laughed." Mom, you just proved that good cooking
doesn't need a translator. "
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