찹쌀
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Korean[edit]
Etymology[edit]
First attested in the Gugeupganibang eonhae (救急簡易方諺解 / 구급간이방언해), 1489, as Middle Korean ᄎᆞᆯ〮ᄡᆞᆯ〮 (Yale: chól-psól), equivalent to 찰 (chal-, “sticky, glutinous”) + 쌀 (ssal, “rice”); the compound preserves the initial /p/ of Middle Korean ᄡᆞᆯ〮 (psól, “rice”).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [t͡ɕʰa̠ps͈a̠ɭ]
- Phonetic hangul: [찹쌀]
| Romanizations | |
|---|---|
| Revised Romanization? | chapssal |
| Revised Romanization (translit.)? | chab'ssal |
| McCune–Reischauer? | ch'apssal |
| Yale Romanization? | chap.ssal |
Noun[edit]
찹쌀 • (chapssal)
- glutinous rice (a particular type of sticky rice used to make rice cakes)
Derived terms[edit]
- 찹쌀떡 (chapssaltteok)
Related terms[edit]
- 멥쌀 (mepssal)