메밀
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Korean[edit]
Alternative forms[edit]
- 모밀 (momil) (informal)
Etymology[edit]
From Middle Korean 모밇 (Yale: mwomilh), probably 뫃 (Yale: mwoh, “edge, spike”) + 밇 (Yale: milh, “wheat”), in reference to the shape of the seeds; compare English buckwheat. First attested in Sinicized form in the 1260s as 木麥／木麦, where 木 appears to be an ateji. First attested in Hangul form in 1518.
Reanalyzed in the nineteenth or early twentieth century as being equivalent to 메 (me, “wild; non-glutinous”)— + 밀 (mil, “wheat”); when Korean was standardized in the 1930s, the innovative form was chosen as standard.
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [me̞miɭ]
- Phonetic hangul: [메밀]
| Romanizations | |
|---|---|
| Revised Romanization? | memil |
| Revised Romanization (translit.)? | memil |
| McCune–Reischauer? | memil |
| Yale Romanization? | meymil |
- South Gyeongsang (Busan) pitch accent: 메밀의 / 메밀에 / 메밀까지
Syllables in red take high pitch. This word always takes high pitch only on the second syllable, except before consonant-initial multisyllabic suffixes, when it takes full low pitch.
Noun[edit]
메밀 • (memil)
Synonyms[edit]
Derived terms[edit]
- 메밀가루 (memilgaru, “buckwheat flour”)
- 메밀나깨 (memillakkae, “buckwheat hull”)
- 메밀국수 (memilguksu, “buckwheat noodle”)
- 메밀묵 (memilmuk, “buckwheat jelly”)