First attested in theSeokbo sangjeol (釋譜詳節 / 석보상절), 1447. as connective formᄀᆞᆯㅇ(kolG).Also attested in theMyobeomnyeonhwagyeong eonhae (妙法蓮華經諺解 / 묘법연화경언해), 1463. asMiddle Koreanᄀᆞᄅᆞ(kolo), fromOld Korean*kʌlk(*kʌlk)(compare dialectal forms가리 (gari,Gyeongsang/Jeonnam),갈리 (galli,Gyeongsang),갈루 (gallu,Hwanghae),갈기 (galgi,Hamgyeong/Gangwon) andJejuᄀᆞ루(gawru)).[1]
Compare alsoProto-Japonic*ko(“flour”).
| Romanizations |
|---|
| Revised Romanization? | garu |
|---|
| Revised Romanization (translit.)? | galu |
|---|
| McCune–Reischauer? | karu |
|---|
| Yale Romanization? | kalwu |
|---|
가루• (garu)
- meal,flour (of wheat, etc.);powder
- 분말 (粉末,bunmal, “meal, flour”)
- 낟알 (nadal, “grain”)
- 알갱이 (algaeng'i, “grain”)
- 알곡 (—穀,algok, “grain”)
- 반죽 (banjuk, “dough”)
- 가루우유 (garuuyu, “milk powder”)
- 가루젓 (garujeot, “milk powder”)
- 꽃가루 (kkotgaru, “pollen”)
- 밀가루 (milgaru, “wheat flour”)
- 보리가루 (borigaru, “barley flour”)
- 빵가루 (ppanggaru, “breadcrumbs”)
- 쌀가루 (ssalgaru, “rice flour”)
- 잣가루 (jatgaru, “pine nut powder”)
- 코코아가루 (kokoagaru, “cocoa powder”)
- 콩가루 (konggaru, “soybean flour”)
- 콩가루 집안 (konggaru jiban, “divided, discordant family”)
- 물 (mul, “water”)
- 물레방아 (mullebang'a, “wheel mill”)
- 무르다 (mureuda, “to be soft, tender”)
- ^Rei Fukui (30 March 2018),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[1],東京大学人文社会系研究科 韓国朝鮮文化研究室, pages37-40
