"bukkumi" meaning in English

{
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        "3": "부꾸미"
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      "expansion": "Korean 부꾸미 (bukkumi)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from Korean 부꾸미 (bukkumi).",
  "forms": [
    {
      "form": "bukkumi",
      "tags": [
        "plural"
      ]
    }
  ],
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      "expansion": "bukkumi (plural bukkumi)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Cakes and pastries",
          "orig": "en:Cakes and pastries",
          "parents": [
            "Desserts",
            "Foods",
            "Eating",
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      ],
      "examples": [
        {
          "ref": "2007, Jae-Sik Suh, Korean Patterns:",
          "text": "When steamed rice cakes were served for feasts or rituals, they were shaped into small, pretty forms, such as hwajeon, pan-fried rice cakes with flower petals, juak, made with jujube and honey, and bukkumi, made with red bean.",
          "type": "quote"
        },
        {
          "ref": "2013, Mark McWilliams, Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012:",
          "text": "One sweet Tteok is called Bukkumi, which is made with a glutinous rice or susu (millet) flour dough stuffed with honey, nuts, cinnamon and sweetened red bean.",
          "type": "quote"
        },
        {
          "ref": "2020, Jiu Chung, Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home:",
          "text": "Bukkumi (Filled Crescent tteok)",
          "type": "quote"
        }
      ],
      "glosses": [
        "A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings."
      ],
      "id": "en-bukkumi-en-noun-ER~zWezp",
      "links": [
        [
          "tteok",
          "tteok"
        ],
        [
          "glutinous rice",
          "glutinous rice"
        ],
        [
          "sorghum",
          "sorghum"
        ]
      ],
      "translations": [
        {
          "code": "ko",
          "lang": "Korean",
          "roman": "bukkumi",
          "sense": "food",
          "word": "부꾸미"
        }
      ],
      "wikipedia": [
        "bukkumi"
      ]
    }
  ],
  "word": "bukkumi"
}

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        "3": "부꾸미"
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      "expansion": "Korean 부꾸미 (bukkumi)",
      "name": "bor"
    }
  ],
  "etymology_text": "Borrowed from Korean 부꾸미 (bukkumi).",
  "forms": [
    {
      "form": "bukkumi",
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        "plural"
      ]
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  "lang_code": "en",
  "pos": "noun",
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        "en:Cakes and pastries"
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        {
          "ref": "2007, Jae-Sik Suh, Korean Patterns:",
          "text": "When steamed rice cakes were served for feasts or rituals, they were shaped into small, pretty forms, such as hwajeon, pan-fried rice cakes with flower petals, juak, made with jujube and honey, and bukkumi, made with red bean.",
          "type": "quote"
        },
        {
          "ref": "2013, Mark McWilliams, Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012:",
          "text": "One sweet Tteok is called Bukkumi, which is made with a glutinous rice or susu (millet) flour dough stuffed with honey, nuts, cinnamon and sweetened red bean.",
          "type": "quote"
        },
        {
          "ref": "2020, Jiu Chung, Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home:",
          "text": "Bukkumi (Filled Crescent tteok)",
          "type": "quote"
        }
      ],
      "glosses": [
        "A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings."
      ],
      "links": [
        [
          "tteok",
          "tteok"
        ],
        [
          "glutinous rice",
          "glutinous rice"
        ],
        [
          "sorghum",
          "sorghum"
        ]
      ],
      "wikipedia": [
        "bukkumi"
      ]
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  "translations": [
    {
      "code": "ko",
      "lang": "Korean",
      "roman": "bukkumi",
      "sense": "food",
      "word": "부꾸미"
    }
  ],
  "word": "bukkumi"
}