Around the World, Tour 2, Day 1

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Across
  1. 3. the fruit of a vine of the gourd family cultivated as a garden vegetable
  2. 5. to make food brown by cooking it
  3. 8. the common name for countless species of marine plants and algae that grow in the ocean as well as in rivers, lakes, and other water bodies
  4. 9. partially refined cane sugar that has been washed and dried, is off-white, yellowish, or grayish in color, and is used in industry and food processing
  5. 11. to separate into component parts
Down
  1. 1. a spicy paste used in Korean cuisine that is made from red chili peppers, glutinous rice, and fermented soybeans
  2. 2. the long orange edible root of a common garden plant that is eaten as a vegetable
  3. 4. a Korean dish of rice with cooked vegetables, usually meat, and often a raw or fried egg
  4. 6. to make crisp, hot, and brown by heat
  5. 7. to coat or cover with herbs, spices, etc. and let rest before cooking or serving
  6. 10. a dark Asian mushroom