가루

Korean

Etymology

First attested in the Seokbo sangjeol (釋譜詳節 / 석보상절), 1447. as connective form ᄀᆞᆯㅇ (kolG). Also attested in the Myobeomnyeonhwagyeong eonhae (妙法蓮華經諺解 / 묘법연화경언해), 1463. as Middle Korean ᄀᆞᄅᆞ (kolo), from Old Korean *kʌlk (compare dialectal forms 가리 (gari, Gyeongsang/Jeonnam), 갈리 (galli, Gyeongsang), 갈루 (gallu, Hwanghae), 갈기 (galgi, Hamgyeong/Gangwon) and Jeju ᄀᆞ루 (gawru)).

Pronunciation

• (SK Standard/Seoul) IPA^(key): [ka̠ɾu]

  • (file)

• Phonetic hangul: [가루]

Romanizations
Revised Romanization?	garu
Revised Romanization (translit.)?	galu
McCune–Reischauer?	karu
Yale Romanization?	kalwu

Noun

가루 • (garu)

1. meal, flour (of wheat, etc.); powder

Synonyms

• 분말 (粉末, bunmal, “meal, flour”)

Antonyms

• 낟알 (nadal, “grain”)
• 알갱이 (algaeng'i, “grain”)
• 알곡 (—穀, algok, “grain”)
• 반죽 (banjuk, “dough”)

Derived terms

• 밀가루 (milgaru, “wheat flour”)
• 빵가루 (ppanggaru, “breadcrumbs”)
• 보리가루 (borigaru, “barley flour”)
• 쌀가루 (ssalgaru, “rice flour”)
• 콩가루 (konggaru, “soybean flour”)
  • 콩가루 집안 (konggaru jiban, “divided, discordant family”)

Related terms

• 갈다 (galda, “to grind”)
• 빻다 (ppata, “to mill”)
• 찧다 (jjita, “to mill”)

See also

• 물 (mul, “water”)
• 물레방아 (mullebang'a, “wheel mill”)
• 무르다 (mureuda, “to be soft, tender”)