시금치
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Korean[edit]
Etymology[edit]
First attested in the Beonyeok nogeoldae (飜譯老乞大 / 번역노걸대), 1517, as Middle Korean 시근〮ᄎᆡ〯 (Yale: sìkúnchǒy). Borrowed from Chinese 赤根菜 (chìgēncài, literally “red-rooted vegetable”), probably (given other Chinese borrowings directly into Middle Korean) specifically from Early Mandarin 赤根菜 (EM *tʂʰiᴿkəntsʰajᴰ).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [ɕʰiɡɯmt͡ɕʰi]
- Phonetic hangul: [시금치]
| Romanizations | |
|---|---|
| Revised Romanization? | sigeumchi |
| Revised Romanization (translit.)? | sigeumchi |
| McCune–Reischauer? | sigŭmch'i |
| Yale Romanization? | sikumchi |
Noun[edit]
시금치 • (sigeumchi)
Derived terms[edit]
- 시금치나물 (sigeumchinamul, “dressed spinach salad”)