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채썰다

A2 verb #7,000 最常用 7分钟阅读

채썰다

chaesseolda 前7,000

开始练习例句笔记与提示 채썰다 30秒了解

解析 채썰다 in your Level:

At the A1 level, you are just starting to learn about daily activities. '채썰다' might be a bit specific, but you can think of it as a special way to 'cut' (썰다) vegetables. In Korea, many foods use vegetables cut into long, thin pieces like noodles. When you see someone cutting a carrot into thin strips for a salad or bibimbap, that action is '채썰다'. You can remember it as 'Chae' (strips) + 'Sseolda' (cut). At this level, you only need to know that it is a cooking word used for vegetables. You might hear it in a simple sentence like '당근을 채썰어요' (I cut the carrot into strips). Don't worry too much about the difficult grammar yet; just focus on the idea of making long, thin vegetable pieces.

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At the A2 level, you should be able to follow simple instructions and describe basic routines. '채썰다' is a very useful word for talking about cooking at home. You will notice that the letter 'ㄹ' at the end of '채썰-' sometimes disappears. For example, when you ask someone to do it, you say '채썰어 주세요' (Please julienne it). But if you are describing the person who is doing it, you say '채써는 사람' (the person julienning). This word is essential for understanding Korean recipes. You will use it for carrots (당근), cucumbers (오이), and onions (양파). It's more specific than just 'cutting'—it's about the shape. If you want to make your Korean food look authentic, you need to '채썰다' your vegetables correctly.

At the B1 level, you are becoming more independent in your language use. You should understand that '채썰다' is not just a physical action but a technique that affects the quality of a dish. You can use adverbs to describe how you are julienning, such as '가늘게 채썰다' (to julienne thinly) or '일정한 간격으로 채썰다' (to julienne at regular intervals). You might encounter this word in more complex sentence structures, such as '채썬 당근을 기름에 볶으세요' (Stir-fry the julienned carrots in oil). At this level, you should also be aware of the noun form '채썰기', which refers to the act or technique of julienning. You can discuss which vegetables are easiest or hardest to '채썰다' and explain the steps of a recipe using this verb confidently.

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At the B2 level, you can understand the nuances of culinary terms and their cultural significance. '채썰다' is a fundamental skill in 'Hansik' (Korean traditional food). You might hear professional chefs discuss the 'texture' (식감) that results from proper '채썰기'. For instance, in dishes like 'Japchae', the uniformity of the julienned vegetables is crucial for both aesthetic appeal and even cooking. You should be able to explain the difference between '채썰다' and other specialized cutting techniques like '어슷썰기' (diagonal slicing) or '다지다' (mincing). You can also use the word metaphorically or in more descriptive contexts, such as describing someone's precise and fast knife skills in a kitchen. You should have no trouble with the ㄹ-irregular conjugation in any tense or mood.

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At the C1 level, you have a deep understanding of the language and can use it with precision. You recognize that '채썰다' is part of a larger system of culinary vocabulary that reflects the importance of 'jeongseong' (sincerity/care) in Korean cooking. You can appreciate the artistry in '곱게 채썬' (finely julienned) garnishes used in royal court cuisine. You might analyze how the term is used in literature or high-end culinary reviews to describe the visual and structural harmony of a dish. At this level, you can also discuss technical aspects, such as the best type of 'chaekal' (shredder) versus traditional knife work, and how the method of '채썰기' can alter the release of flavors in ingredients like ginger or green onions. Your usage is indistinguishable from a native speaker, including subtle stylistic choices between '채썰다' and '채를 치다'.

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At the C2 level, you possess a near-native command of the word '채썰다' and its place within the Korean linguistic and cultural landscape. You can discuss the historical evolution of cutting techniques in Korean cuisine and how '채썰기' has been standardized in modern culinary education. You are sensitive to the rhythmic qualities of the word in spoken language and can use it in professional culinary writing, technical manuals, or cultural critiques. You understand the physiological impact of different cuts on the palate and can articulate complex opinions on how '채썰기' contributes to the 'umami' or overall balance of a dish. You can effortlessly switch between formal, academic discussions about food science and casual, idiomatic kitchen talk, using '채썰다' with perfect grammatical and contextual accuracy.

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开始练习例句笔记与提示

채썰다 30秒了解

A specific Korean verb meaning to julienne or cut into thin strips.
Essential for Korean cooking, especially for vegetables like carrots and radishes.
Follows the ㄹ-irregular conjugation rule (e.g., 채썰다 -> 채썹니다).
Creates a uniform texture and aesthetic in many traditional Korean dishes.

The Korean verb 채썰다 is a specialized culinary term that translates most accurately to the French culinary technique of julienning. It is a compound verb formed from the noun 채 (chae), which refers to shreds or thin strips, and the verb 썰다 (sseolda), meaning to cut or slice with a knife. When you use this word, you are describing the specific action of taking a solid vegetable—most commonly root vegetables like carrots, radishes, or potatoes—and transforming them into long, uniform, matchstick-like pieces. This technique is fundamental to Korean cuisine because the texture of the ingredients significantly influences the final mouthfeel of iconic dishes like bibimbap, japchae, and various types of kimchi.

Visual Result: Long, thin, and consistent strips that resemble needles or matchsticks.
Primary Ingredients: Carrots (당근), Radish (무), Cucumber (오이), Zucchini (애호박), and Potatoes (감자).

In a Korean household or a professional kitchen, the ability to 채썰다 quickly and uniformly is often seen as a marker of a cook's proficiency. If the strips are too thick, they won't cook evenly or absorb seasonings correctly; if they are too thin, they might lose their structural integrity and become mushy during the stir-frying process. You will encounter this word constantly in recipe books, cooking blogs, and television programs. It is not just a technical instruction; it is a request for a specific aesthetic and textural outcome that defines the 'look' of Korean side dishes (banchan).

엄마가 오이를 아주 가늘게 채썰고 계세요. (Mom is julienning the cucumber very thinly.)

Furthermore, the cultural importance of this word extends to the preparation of Kimjang (the traditional process of making large quantities of kimchi). During this time, kilograms of Korean radish must be julienned to create the stuffing. Because of the sheer volume, this task is often shared among family members, making the act of julienning a social and communal activity. Understanding this word is your gateway to following any authentic Korean recipe without confusion.

당근을 채썰어서 샐러드에 넣으세요. (Julienne the carrots and put them in the salad.)

Using 채썰다 correctly requires an understanding of its grammatical behavior as an ㄹ-irregular verb. In Korean, verbs ending in 'ㄹ' follow specific rules when they meet certain consonants. When the stem 채썰- is followed by a suffix starting with 'ㄴ', 'ㅂ', or 'ㅅ', the 'ㄹ' is dropped. For example, instead of saying '채썰는', you must say 채써는. Instead of '채썰습니다', you say 채썹니다. Mastering these transformations is crucial for sounding natural to native speakers.

Present Tense (Polite): 채썰어요 (Regular usage in daily conversation).
Request Form: 채썰어 주세요 (Please julienne [this] for me).

The word is almost always preceded by an object marked with the particle 을/를. The object is usually the vegetable being prepared. You can also add adverbs to specify the thickness or length of the strips. Common adverbs include 가늘게 (thinly), 곱게 (finely/elegantly), and 굵게 (thickly). For instance, '무를 곱게 채썰다' implies a level of precision and care often required for high-end traditional dishes or garnishes.

양파를 너무 가늘지 않게 채썰어 주시겠어요? (Could you julienne the onions, but not too thinly?)

In more advanced contexts, you might see the word used in the passive-like noun form 채썬 [Vegetable], which means 'julienned [Vegetable]'. This is very common on food packaging or in restaurant menus. For example, '채썬 양배추' (shredded cabbage) is a staple side for Korean-style fried chicken or tonkatsu. Understanding the transition from verb to modifier allows you to navigate grocery stores and menus with ease.

감자를 채썰어서 물에 담가 전분기를 빼세요. (Julienne the potatoes and soak them in water to remove the starch.)

If you are in Korea or watching Korean media, the most likely place to hear 채썰다 is in the kitchen or on a screen featuring food. Korea has a massive culture of 'Mukbang' (eating shows) and 'Cookbang' (cooking shows). Famous chefs like Baek Jong-won frequently use this term while demonstrating how to prepare base ingredients for stir-fries or stews. When they say, "자, 이제 당근을 채썹니다" (Now, we are julienning the carrots), they are signaling the start of the preparation phase.

Professional Kitchens: The head chef might shout orders to '채썰어!' to prep for the lunch rush.
Grocery Stores: You might see '채썬 무' (julienned radish) sold in pre-packaged bags for convenience.

Another common setting is during family gatherings. When preparing for a holiday like Chuseok or Seollal, the elders of the family might instruct the younger generations to help with the prep work. You might hear, "얘야, 무 좀 가늘게 채썰어라" (Dear, julienne the radish thinly). In this context, the word carries a sense of domestic cooperation and traditional food preparation. It is a word rooted in the daily labor of feeding a family.

유튜브 요리 채널에서 양파 채썰기 팁을 배웠어요. (I learned tips for julienning onions on a YouTube cooking channel.)

Interestingly, you might also hear this in the context of kitchen gadgets. Many Koreans use a tool called a 채칼 (chaekal), which is a mandoline or a specialized shredder. When using this tool, people still use the verb 채썰다 or the phrase 채를 치다 to describe the action, even though it's being done by a machine rather than a knife. It highlights that the focus is on the resulting shape of the vegetable rather than the tool itself.

칼로 직접 채썰면 시간이 오래 걸리니까 채칼을 쓰세요. (It takes a long time to julienne by hand with a knife, so use a mandoline.)

The most frequent mistake learners make with 채썰다 is confusing it with other cutting techniques. Korean has a very rich vocabulary for different ways of slicing. For example, 다지다 (dajida) means to mince or chop into tiny bits (like garlic), while 깍둑썰다 (kkakduksseolda) means to dice into cubes (like for kkakdugi kimchi). Using 채썰다 when you actually mean to dice or mince will result in a completely different dish with a different texture.

Confusion with '썰다': '썰다' is the general term for 'to cut/slice'. '채썰다' is specific. Don't use the general term if the recipe requires strips.
The 'ㄹ' Irregularity: Many students say '채썰는' (incorrect) instead of '채써는' (correct). This is the most common grammatical error.

Another mistake is the misapplication of the word to non-vegetable items. While you can technically '채썰다' meat (like for yukhoe or Korean beef tartare), the term is 90% associated with vegetables. For meat, people often use the phrase 결대로 썰다 (to slice with the grain) or simply specify the shape. If you use 채썰다 for something that doesn't naturally form long strips, it might sound odd to a native speaker.

틀린 표현: 당근을 채썰는 법을 알려주세요. (Incorrect: Please show me how to julienne carrots.)

Finally, be careful with the spelling. Some learners confuse 채 (strips) with 체 (a sieve/strainer). While they sound similar, 체썰다 is not a word. Always remember that 채 refers to the shape of the vegetable strips. Keeping this visual association in mind will help you avoid spelling errors in written Korean.

To truly master Korean culinary vocabulary, you should understand how 채썰다 relates to other cutting verbs. The most immediate alternative is 채를 치다. This is often used interchangeably with 채썰다, but '채를 치다' can sometimes imply a faster, perhaps more repetitive motion, or the use of a tool like a mandoline. In casual conversation, both are perfectly acceptable, but '채썰다' is the standard verb found in most written instructions.

어슷썰기 (Diagonal Slicing): Cutting ingredients on a bias/diagonal. Common for green onions and peppers.
납작하게 썰다 (Flat Slicing): Cutting into flat, rectangular slices. Often the first step before julienning.

If you are looking for a more general word, 썰다 (to slice) is always available, but it lacks the precision of 채썰다. In a recipe, if you see 다지다, you should be mincing the ingredient into very small pieces, which is common for aromatics like garlic and ginger. Contrast this with 토막 내다, which means to cut into large chunks or sections, usually for fish or large pieces of meat.

무를 채썰기 전에 먼저 납작하게 써세요. (Before julienning the radish, slice it flat first.)

For learners who want to sound more advanced, knowing the nuances between these terms is key. For example, 막썰기 refers to rough, irregular chopping, which is fine for a rustic stew but would be inappropriate for a dish like Gujeolpan (Platter of Nine Delicacies), where everything must be perfectly 채썰다. By choosing the right verb, you convey not just the action, but the intended quality and style of the cooking.

How Formal Is It?

趣味小知识

While '채' sounds like the Chinese word for vegetable, in this context, it refers specifically to the shape. It's one of the few cooking terms that describes the resulting shape directly in the verb itself.

发音指南

UK /tɕʰɛ.s͈ʌl.da/

US /tɕʰeɪ.sʌl.dɑː/

Primary stress is on the first syllable '채' (chae).

押韵词

설다 (sseolda - to be unfamiliar) 멀다 (meolda - to be far) 벌다 (beolda - to earn) 털다 (teolda - to shake off) 걸다 (geolda - to hang) 절다 (jeolda - to be salted/pickled) 널다 (neolda - to hang laundry) 헐다 (heolda - to tear down)

常见错误

Pronouncing 'ss' as a single 's'.
Failing to drop the 'ㄹ' when conjugating with 'ㄴ' or 'ㅂ'.
Mixing up the 'ae' (ㅐ) and 'e' (ㅔ) sounds, though they are very similar in modern Seoul dialect.
Not aspirating the 'ch' (ㅊ) enough.
Over-emphasizing the final 'da' (다).

难度评级

阅读 2/5

Easy to recognize once the 'Chae' and 'Sseolda' components are known.

写作 3/5

Requires remembering the ㄹ-irregular spelling rules when conjugating.

口语 3/5

Pronouncing the double 'ss' correctly is important for clarity.

听力 2/5

Clear sound, though it may be confused with '채를 치다' in fast speech.

接下来学什么

前置知识

썰다 칼 야채 당근 무

接下来学习

다지다 볶다 버무리다 절이다 조리다

高级

어슷썰기 깍둑썰기 고명 식감 정성

需要掌握的语法

ㄹ-Irregular Verbs

채썰다 + ㄴ -> 채써는 / 채썰다 + ㅂ니다 -> 채썹니다

Sequential Action -어서

채썰어서 볶으세요. (Julienne and then stir-fry.)

Noun Modification -ㄴ/은

채썬 당근 (Julienned carrot)

Requesting -어 주세요

채썰어 주세요. (Please julienne it.)

Nominalization -기

채썰기가 재미있어요. (Julienning is fun.)

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按水平分级的例句

당근을 채썰어요.

I julienne the carrot.

Simple present tense using the -아요 ending.

무를 채썰어 주세요.

Please julienne the radish.

Request form using -어 주세요.

오이를 채썰 수 있어요?

Can you julienne the cucumber?

Ability form -ㄹ 수 있어요.

엄마가 채썰고 있어요.

Mom is julienning [vegetables].

Present progressive -고 있다.

이것을 채썰까요?

Shall I julienne this?

Suggestion form -ㄹ까요.

양파를 채썰지 마세요.

Don't julienne the onion.

Prohibition form -지 마세요.

감자를 채썰었어요.

I julienned the potatoes.

Past tense -었/았어요.

같이 채썰어요.

Let's julienne together.

Propositive/Polite ending.

당근을 가늘게 채썰어야 해요.

You have to julienne the carrots thinly.

Obligation form -어야 하다.

무를 채썰어서 그릇에 담으세요.

Julienne the radish and put it in a bowl.

Sequential action -어서.

양파를 채써는 것이 힘들어요.

Julienning onions is difficult.

Gerund form -는 것.

이 칼로 채썰면 잘 썰려요.

If you julienne with this knife, it cuts well.

Conditional form -면.

채썬 오이를 비빔밥에 넣으세요.

Put the julienned cucumber in the bibimbap.

Noun modifying form -ㄴ (past/resultant state).

채썰기 전에 깨끗이 씻으세요.

Wash it clean before julienning.

Before doing -기 전에.

내일은 감자를 채썰 거예요.

I will julienne potatoes tomorrow.

Future tense -ㄹ 거예요.

누가 당근을 채썹니까?

Who is julienning the carrots?

Formal questioning -ㅂ니까 (ㄹ drops).

잡채를 만들려면 고기를 채썰어야 합니다.

To make japchae, you must julienne the meat.

Intention/Condition -려면.

채써는 법을 배우고 싶어요.

I want to learn how to julienne.

Wanting to -고 싶다.

너무 굵게 채썰지 않도록 주의하세요.

Be careful not to julienne too thickly.

In order not to/So that -지 않도록.

채썬 무에 소금을 뿌려 두세요.

Sprinkle salt on the julienned radish and leave it.

State of completion -어 두다.

감자를 채썰자마자 물에 담갔어요.

As soon as I julienned the potatoes, I soaked them in water.

As soon as -자마자.

채써는 소리가 아주 경쾌해요.

The sound of julienning is very cheerful.

Describing a sound with an adjective.

요리사는 아주 빠르게 채썹니다.

The chef juliennes very quickly.

Formal polite -ㅂ니다 (ㄹ drops).

채썰기가 생각보다 쉽지 않네요.

Julienning isn't as easy as I thought.

Exclamatory ending -네요.

야채를 일정한 굵기로 채썰어야 요리가 예뻐요.

The dish looks pretty only if you julienne the vegetables to a uniform thickness.

Condition for beauty -어야.

채썬 양배추를 소스에 버무려 주세요.

Please mix the julienned cabbage with the sauce.

Mixing action -어 버무려 주세요.

칼질이 서툴러서 채썰 때 조심해야 해요.

I'm clumsy with a knife, so I have to be careful when julienning.

Reason -어서 + When -ㄹ 때.

주방장은 눈을 감고도 채썰 수 있을 정도예요.

The head chef can julienne even with his eyes closed.

To the extent that -ㄹ 정도.

채써는 기계가 있어서 아주 편리해요.

It's very convenient because there is a julienning machine.

Reason -어서.

모든 재료를 채썰어 놓으니 준비가 다 됐네요.

Since I've julienned all the ingredients, the prep is all done.

State of completion -어 놓다.

채썰 때 손가락을 다치지 않게 조심하세요.

Be careful not to hurt your fingers when julienning.

Adverbial -게 (so that/in a way).

이 요리는 채써는 기술이 핵심입니다.

The julienning technique is the core of this dish.

Formal -입니다.

재료를 얼마나 곱게 채써느냐에 따라 맛이 달라집니다.

The taste varies depending on how finely you julienne the ingredients.

Depending on -느냐에 따라.

숙련된 조리사는 리듬감 있게 채를 썹니다.

An experienced cook juliennes with a sense of rhythm.

Adverbial phrase + formal ending.

채썬 뿌리채소의 아삭한 식감이 일품이네요.

The crunchy texture of the julienned root vegetables is excellent.

Noun phrase + exclamatory ending.

그녀의 채써는 솜씨는 가히 예술적이라 할 수 있습니다.

Her julienning skill can truly be called artistic.

High-level praise -라 할 수 있다.

무를 채썰어 소금에 절이는 과정이 필수적입니다.

The process of julienning the radish and pickling it in salt is essential.

Nominalized process -는 과정.

채썰기가 번거롭다면 채칼을 활용하는 것도 방법입니다.

If julienning is a hassle, using a mandoline is also an option.

Hypothetical -다면.

정갈하게 채썬 고명은 음식의 품격을 높여줍니다.

Neatly julienned garnishes raise the class of the food.

Subject-object-verb with high-level vocabulary.

채써는 동안 잡념이 사라지고 마음이 평온해져요.

While julienning, distracting thoughts disappear and my mind becomes peaceful.

During -는 동안.

식재료를 채썰 때의 균일함은 조리 과학의 기초입니다.

Uniformity when julienning ingredients is the basis of culinary science.

Formal academic tone.

섬세하게 채썬 채소들이 냄비 안에서 조화롭게 어우러집니다.

The delicately julienned vegetables blend harmoniously in the pot.

Literary/Descriptive style.

칼날의 각도와 힘의 조절이 완벽한 채썰기를 결정짓습니다.

The angle of the blade and the control of force determine perfect julienning.

Technical explanation.

전통 한식에서 채썰기는 단순한 조리를 넘어 정성의 표현입니다.

In traditional Korean food, julienning is more than simple cooking; it's an expression of devotion.

Philosophical/Cultural assertion.

채썬 단면의 표면적이 넓어지면 양념이 더 잘 배어듭니다.

When the surface area of the julienned cross-section increases, the seasoning permeates better.

Cause and effect in culinary context.

그의 채써는 속도는 가히 경지에 올랐다고 해도 과언이 아닙니다.

It is no exaggeration to say that his julienning speed has reached a level of mastery.

Idiomatic expression -고 해도 과언이 아니다.

채썰기라는 단순 반복 작업 속에서 장인 정신을 엿볼 수 있습니다.

One can catch a glimpse of the artisan spirit within the simple repetitive task of julienning.

Abstract observation.

기계가 대신할 수 없는, 손으로 직접 채썰 때의 그 미묘한 질감이 있습니다.

There is a subtle texture that comes from julienning by hand that a machine cannot replace.

Nuanced contrast -ㄹ 때의 그 [Noun].

常见搭配

가늘게 채썰다

곱게 채썰다

무를 채썰다

당근을 채썰다

일정한 굵기로 채썰다

채썰기 기능

채썬 양배추

기계로 채썰다

손으로 채썰다

채썰어 볶다

常用短语

채썰어 주세요

— Please julienne it for me.

이 당근 좀 가늘게 채썰어 주세요.

채썰기 힘들다

— It's hard to julienne.

무가 너무 단단해서 채썰기 힘들어요.

채써는 법

— How to julienne.

유튜브에서 양파 채써는 법을 봤어요.

채썰기 연습

— Julienning practice.

요리 학교에서 매일 채썰기 연습을 해요.

얇게 채썰기

— Thin julienning.

얇게 채썰기가 이 요리의 핵심이에요.

채썰어 놓다

— To have julienned (and kept ready).

미리 채썰어 놓은 재료를 꺼내세요.

채썰기 달인

— A master of julienning.

그 주방장은 정말 채썰기 달인이네요.

채썰기용 칼

— A knife for julienning.

채썰기용 칼은 아주 잘 들어야 해요.

채썰어 넣다

— To julienne and put in.

오이를 채썰어 넣으면 상큼해요.

채썰기 귀찮다

— Too lazy/bothersome to julienne.

채썰기 귀찮아서 그냥 대충 잘랐어요.

容易混淆的词

채썰다 vs 체썰다

A common spelling mistake; '체' means sieve, '채' means strips.

채썰다 vs 채를 치다

Not actually confusing as it means the same thing, but learners might wonder which to use. '채썰다' is more standard as a single verb.

채썰다 vs 썰다

The general verb for cutting. Using it when julienning is required is not 'wrong' but is less precise.

习语与表达

"채를 치다"

— To shred or julienne (often used as a phrase for the verb).

그녀는 눈 깜짝할 사이에 무 채를 쳤다.

Neutral

"칼날이 서다"

— To have a sharp blade (essential for julienning).

채썰기를 잘하려면 칼날이 서 있어야 한다.

Neutral

"손맛이 배다"

— To have the 'taste of one's hands' (often said of hand-cut vegetables).

직접 채썰어 만드니 손맛이 배어 더 맛있다.

Cultural

"눈 감고 채썰다"

— To do something so easily it's as if one's eyes were closed.

그는 20년 경력이라 눈 감고 채썰 수도 있다.

Informal

"기계처럼 채썰다"

— To julienne with mechanical precision and speed.

주방 보조가 기계처럼 양파를 채썰고 있다.

Informal

"정성이 반이다"

— Sincerity is half the battle (often said regarding the effort of julienning).

채썰기 같은 밑준비에 정성이 반이다.

Proverbial

"결대로 썰다"

— To slice with the grain (related technique for meat julienning).

소고기는 결대로 채썰어야 질기지 않다.

Technical

"숨이 죽다"

— To lose volume/become limp (what happens after julienned veg is salted).

채썬 무의 숨이 죽으면 양념을 하세요.

Culinary

"한 끗 차이"

— A tiny difference (the difference between good and bad julienning).

채써는 굵기 한 끗 차이가 맛을 결정한다.

Common

"칼을 갈다"

— To sharpen a knife (prepping for a big task like julienning for kimchi).

김장 전에는 무를 채썰기 위해 칼을 간다.

Literal/Idiomatic

容易混淆

채썰다 vs 다지다

Both involve a knife and vegetables.

다지다 is mincing (tiny bits), 채썰다 is julienning (long strips).

마늘은 다지고, 양파는 채썰어 주세요.

채썰다 vs 깍둑썰다

Both are specific cutting techniques.

깍둑썰다 is dicing into cubes, 채썰다 is cutting into strips.

무를 깍둑썰면 깍두기가 되고, 채썰면 무생채가 돼요.

채썰다 vs 어슷썰다

Both are advanced cutting techniques.

어슷썰다 is diagonal slicing, 채썰다 is straight long strips.

대파는 어슷썰고 당근은 채썹니다.

채썰다 vs 저미다

Both involve thin slicing.

저미다 is slicing into thin sheets or small pieces, 채썰다 is specifically long strips.

고기를 얇게 저며서 양념했어요.

채썰다 vs 토막 내다

Both involve cutting.

토막 내다 is cutting into large chunks or sections.

생선을 토막 내서 찌개에 넣었다.

句型

[Object]을/를 채썰어요.

오이를 채썰어요.

[Object]을/를 [Adverb] 채썰어 주세요.

무를 가늘게 채썰어 주세요.

[Object]을/를 채썰어서 [Verb].

당근을 채썰어서 볶아요.

[Object]을/를 채썰 줄 알아요?

고기를 가늘게 채썰 줄 알아요?

채썬 [Object]의 식감이 [Adjective].

채썬 감자의 식감이 아삭해요.

채써는 작업은 [Noun]의 정수입니다.

채써는 작업은 칼질의 정수입니다.

채썰기보다 [Verb]가 더 쉬워요.

채썰기보다 다지기가 더 쉬워요.

채썰면 안 돼요.

이 야채는 채썰면 안 돼요.

词族

名词

채 (Chae) Shreds, strips, or the shape resulting from julienning.

채썰기 (Chaes seol-gi) The act or technique of julienning.

채칼 (Chae-kal) A mandoline or shredder used for julienning.

动词

썰다 (Sseolda) To cut or slice (the root verb).

채를 치다 (Chae-reul chida) To shred or julienne (phrasal verb).

如何使用

frequency

High in culinary contexts; low in general academic or business contexts.

常见错误

채썰는 법 → 채써는 법
The 'ㄹ' must drop before the 'ㄴ' in the modifier form.
무를 다져 주세요 (when wanting strips) → 무를 채썰어 주세요
Dajida means to mince into tiny bits, not strips.
체썰다 → 채썰다
Incorrect vowel. '채' is for strips, '체' is for a sieve.
채썰으세요 → 채썰어 주세요 / 채써세요
Conjugation error. For ㄹ-irregular, it becomes '채써세요' (ㄹ drops before ㅅ).
양파를 깍둑썰어서 샐러드에 넣다 (when strips are needed) → 양파를 채썰어서 넣다
Confusing dicing with julienning.

小贴士

The ㄹ-Drop Rule

Always remember that the 'ㄹ' in '채썰-' disappears when it meets 'ㄴ', 'ㅂ', or 'ㅅ'. This makes it '채썹니다', '채써는', and '채썰어(요)'.

Safety First

When julienning, tuck your fingers in (the 'claw' grip) to avoid cutting yourself, as the motion is often fast.

Compound Logic

Remember 'Chae' (strips) + 'Sseolda' (cut). This logic applies to many Korean verbs.

Look at the Strips

If the result looks like a matchstick, the word is '채썰다'. If it looks like a cube, it's '깍둑썰다'.

Devotion in Cutting

In Korea, taking the time to hand-cut vegetables into 'chae' is seen as a sign of high-quality cooking and care.

Follow a Video

Search for '채썰기' on YouTube and try to follow the rhythm of the chef to improve your understanding of the word's usage.

Spelling Check

Don't confuse 'ㅐ' and 'ㅔ'. It's '채', not '체'. Think of the 'ㅐ' looking like two thin strips side by side.

Natural Requests

Instead of just saying '썰어 주세요', say '채썰어 주세요' to sound more specific and like a pro.

The Chaekal

If you struggle with a knife, buy a '채칼'. Even if you use a tool, the verb is still '채썰다'.

Bibimbap Secret

The secret to a good bibimbap is how well you '채썰다' the carrots and cucumbers!

记住它

记忆技巧

Imagine a 'CHAIR' (Chae) made of long wooden 'STRIPS'. You need to 'SLICE' (Sseolda) the wood to make the 'CHAIR-STRIPS'. Chae + Sseolda = Julienning!

视觉联想

Visualize a carrot being transformed into a pile of orange needles. Those needles are 'Chae'.

Word Web

당근 (Carrot) 무 (Radish) 칼 (Knife) 도마 (Cutting board) 비빔밥 (Bibimbap) 잡채 (Japchae) 가늘게 (Thinly) 균일하게 (Uniformly)

挑战

Try to say '채썰다' five times fast while mimicking a chopping motion with your hand. Then, conjugate it: 채썰어, 채썹니다, 채써는.

词源

A native Korean compound word. '채' (chae) likely originates from Chinese '菜' (cài - vegetable) or a native term for thin pieces, combined with '썰다' (sseolda), a native Korean verb for cutting.

原始含义： To cut vegetables into thin strips.

Koreanic

文化背景

There are no major sensitivities, but be aware that '채' can also mean 'sieve' (체), so clarify you mean the cut, not the tool, in written form.

In English-speaking kitchens, this is simply called 'julienning' or 'matchstick cutting'. It's often associated with professional French technique, whereas in Korea, it's a basic home-cooking skill.

Chef Baek Jong-won's YouTube 'Paik's Cuisine' often features tutorials on correct 채썰기. The K-drama 'Jewel in the Palace' (Dae Jang Geum) showcases elaborate 채썰기 in royal court cooking. Korean cooking competition 'Culinary Class Wars' often judges contestants on their knife skills, specifically julienning.

在生活中练习

真实语境

Following a recipe

당근을 채썰다
무를 채썰다
가늘게 채썰다
채썬 야채

Cooking with family

좀 채썰어 줘
채써는 거 도와줄게
너무 굵게 채썰었어
채칼 어딨어?

Watching cooking shows

자, 이제 채썹니다
채써는 기술
곱게 채썰기
일정한 간격으로

Buying pre-cut veg

채썬 무
채썬 양배추
채썬 당근
채썰어 파는 것

Restaurant kitchens

채썰어 놔
빨리 채썰어
채썰기 연습해
칼 갈고 채썰어

对话开场白

"당근 채썰기 좀 도와주실 수 있나요?"

"이 요리에는 야채를 얼마나 가늘게 채썰어야 해요?"

"채썰 때 손 안 다치게 조심하세요."

"채칼을 쓰는 게 편할까요, 아니면 직접 채썰까요?"

"채썬 양파를 볶으면 정말 달콤해져요."

日记主题

오늘 요리를 하면서 채썰기를 연습해 보았나요? 어떤 점이 힘들었나요?

가장 좋아하는 '채썬' 야채가 들어간 요리는 무엇인가요? (예: 잡채, 감자볶음)

칼로 직접 채써는 것과 기계를 쓰는 것 중 무엇을 더 선호하나요? 그 이유는?

누군가에게 채써는 법을 설명해 본다면 어떻게 말하겠습니까?

채썰기를 할 때 어떤 생각을 하나요? 마음이 편안해지나요?

常见问题

10 个问题

They are essentially synonymous. '채썰다' is a single compound verb, while '채를 치다' is a phrase. '채를 치다' can sometimes imply a more rapid or rhythmic motion, but in most recipes, they are interchangeable.

Primarily, yes. However, it can be used for meat (like beef for yukhoe or stir-fries) or other solid foods like firm tofu or eggs (jidan). If it can be cut into strips, you can use '채썰다'.

Because it is an ㄹ-irregular verb, the 'ㄹ' drops before 'ㄴ'. So, '채썰다' becomes '채써는' (e.g., 채써는 사람).

Yes, if you are cutting fruits like apples or pears into thin strips for a salad or garnish, '채썰다' is the correct term.

Traditionally, a sharp kitchen knife (식칼) is used. However, many people use a mandoline or a specialized shredder called a '채칼' (chaekal).

It is definitely '채썰다'. '채' refers to the strips. '체' refers to a sieve or strainer. Confusing them is a common spelling error even for native speakers sometimes.

The noun form is '채썰기'. You might see this in titles of cooking videos like '당근 채썰기 꿀팁' (Tips for julienning carrots).

Uniformity ensures that all pieces cook at the same rate and provides a professional, pleasing aesthetic to the dish.

Yes, it is considered A2 because it is a fundamental vocabulary word for anyone interested in cooking or following basic Korean lifestyle instructions.

You can say '곱게 채썬' or '가늘게 채썬'.

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