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)).[1]
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)
- 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”)
References
- Rei Fukui (2018-03-30) 小倉進平『朝鮮語方言の研究』所載資料による言語地図とその解釈―第２集, 東京大学人文社会系研究科 韓国朝鮮文化研究室, page 37-40