전채류 Appetizer 우촌 특별식 Woo Chon Special

Total Page:16

File Type:pdf, Size:1020Kb

전채류 Appetizer 우촌 특별식 Woo Chon Special 전채류 appetizer A1 만두구이 MANDU GUI deep-fried beef dumplings (5.95 for 6 dumplings; 9.95 for 12 dumplings) A2 찐 왕만두 JJIN WANG MANDU (2 dumplings) 5.95 V jumbo steamed vegetable dumplings A3 매운 새우튀김 MAEUN SAEWOO TUIGIM (6 pieces) 6.95 GF fried shrimp in spicy-sweet sauce A4 양념 닭튀김 DAK TUIGIM 5.95 GF fried boneless chicken in spicy-sweet sauce A5 생선전 SAENGSUN JUN (6 pieces) 5.95 pan-fried white fish fillets A6 녹두전 NOKDU JUN 6.95 V, GF mung bean and vegetable pancakes A7 야채튀김 YACHAE TUIGIM 5.95 V vegetable tempura 우촌 특별식 woo chon special W1 우촌정식 WOO CHON FULL SET (for 2 people) 49.95 튀김만두, 생선전, 생선구이, 갈비, 닭불고기 (또는 불고기), 쌈, 만두국 (또는 된장찌개) fried dumplings, pan-fried fish fillets, broiled fish, galbi, and spicy grilled chicken (or bulgogi) served in a sizzling pan, and a choice of dumpling soup (or traditional Korean soy bean stew) W2 갈비찜 GALBI JJIM 18.95 braised beef prime ribs in a stone bowl W3 육회 YOOK HWE 18.95 GF Korean-style seasoned steak tartare with Korean pear W4 아구찜 AGU JJIM 25.95 GF monk fish and bean sprouts simmered in spicy garlic sauce W5 순대접시 SOONDAE JUBSHI 18.95 steamed Korean-style pork sausage W6 족발접시 JOKBAL JUBSHI 18.95 braised hock with lettuce wrap and sauce All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 바베큐 korean barbecue Served with ssam (lettuce wrap) and ssam jang (bean-paste sauce) * 2 and up bbq orders required for grill table. B1 콤보 COMBO (for 2 people) 47.95 beef short rib, chicken, pork, and bulgogi B2 갈비 GALBI 27.95 marinated angus short rib B3 불고기 BULGOGI 24.95 thinly sliced rib eye marinated in special sauce B4 돼지불고기 DWAEJI BULGOGI 22.95 thinly sliced pork marinated in special spicy sauce B5 닭불고기 DAK BULGOGI 22.95 marinated chicken tender B6 오리 매운 불고기 ORI MAEUN BULGOGI 26.95 spicy marinated duck tender B7 오리 로스구이 ORI GUI 26.95 GF sliced duck breast B8 삼겹살 SAMGYUPSAL GUI 22.95 GF thinly sliced pork belly B9 소혀구이 SO HYUH GUI 24.95 GF sliced beef tongue B10 새우구이 SAEWOO GUI 25.95 GF Bufferflied shrimp with teriyaki sauce B11 주물럭 JUMULUK 24.95 GF boneless short rib All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 전골 hot pot (for 2 people) J1 우촌전골 WOO CHON HOT POT 34.95 beef,shrimp, squid, mixed seafood, vegetables, and noodles in spicy broth J2 부대전골 BUDAE HOT POT 34.95 sausage, Italian sausage, pork, mixed vegetables, and ramen in spicy beef broth extra ramen 3.95 J3 해물전골 HAEMUL HOT POT 38.95 seafood, vegetables, and noodles in spicy seafood broth J4 김치 만두 전골 KIMCHI MANDOO HOT POT 31.95 kimchi, beef dumplings, pork, sliced rice cakes, and cellophane noodles » » » « « « 돌솥 + 비빕밥 stone bowl + mixed rice R1 볶음밥 BOKKEUM BAP 11.95 V, GF fried rice with choice of shrimp, beef, pork, chicken, or kimchi R2 김밥 KIMBAP 12.95 V, GF vegetable rice roll (Korean-style sushi) R3 비빔밥 BIBIMBAP 11.95 V, GF cooked vegetables and choice of beef, chicken, or tofu R4 육회 비빔밥 YOOK HWE BIBIMBAP 14.95 seasoned raw beef (Korean-style steak tartare) with vegetables R5 돌솥 비빔밥 DOLSOT BIBIMBAP 12.95 V, GF cooked vegetables with choice of beef, chicken, or tofu over rice in a hot stone bowl R6 불고기 돌솥 BULGOGI DOLSOT 14.95 stir-fried bulgogi and vegetables over rice in a hot stone bowl R7 제육 돌솥 JAEYOOK DOLSOT 14.95 spicy pork and vegetables over rice in a hot stone bowl R8 오징어 돌솥 OJINGUH DOLSOT 14.95 spicy pan-fried squid and vegetables over rice in a hot stone bowl R9 해물 돌솥 HAEMUL DOLSOT 14.95 mixed seafood and vegetables over rice in a hot stone bowl All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 볶음 + 전 + 튀김 sauté + stir fry + deep fry F1 파전 PA JUN 12.95 V scallion pancake F2 해물파전 HAEMUL PA JUN 15.95 seafood and scallion pancake F3 김치전 KIMCHI JUN 13.95 V kimchi pancake F4 생선전 SAENG SUN JUN 12.95 pan-fried fish fillets F5 야채볶음 YACHAE BOKKEUM 12.95 V, GF stir-fried vegetables with sliced rice cakes F6 새우볶음 SAEWOO BOKKEUM 17.95 stir-fried shrimp with vegetables in spicy sauce F7 오징어볶음 OJINGUH BOKKEUM 15.95 stir-fried squid, rice cakes, and vegetables in hot, spicy sauce F8 낙지 소면 NAKJI SOMYUN 18.95 stir-fried baby octopus and noodles in spicy sauce F9 제육김치 JAEYOOK KIMCHI 15.95 stir-fried kimchi, charbroiled spicy pork, sliced rice cake, and tofu F10 떡볶이 DDUK BOKKI 12.95 rice cakes, hardboiled eggs, beef, and fish cakes in spicy sauce F11 잡채 JAPCHAE 12.95 V, GF sauteed glass noodles with vegetables and choice of beef, pork, or chicken F12 깐풍기 KAN POONG GI 15.95 deep-fried chicken with vegetables in sweet and spicy sauce F13 탕수육 TANG SOO YOOK 16.95 deep-fried beef (add 2) or pork in sweet and sour sauce All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 탕 + 찌게 soup + stew S1 설렁탕 SUL LUNG TANG 11.95 GF beef bone soup with sliced beef S2 갈비탕 GALBI TANG 13.95 beef short rib and radish soup S3 떡국 DDUK GUK 11.95 GF rice cakes in beef broth S4 만두국 MANDU GUK 11.95 GF beef dumplings in beef broth S5 떡만두국 DDUK MANDU GUK 11.95 GF sliced rice cakes and beef dumplings in beef broth S6 해장국 HAEJANG GUK 11.95 spicy beef soup with cabbage and green onion S7 육개장 YUKGAEJANG 11.95 shredded beef and vegetables in spicy beef broth S8 순두부 SOONDUBU JJIGAE 11.95 GF spicy silk tofu stew with choice of kimchi, seafood, or beef S9 된장찌개 DWEN JANG JJIGAE 11.95 soy bean paste, beef, and tofu stew S10 김치찌개 KIMCHI JJIGAE 11.95 GF kimchi, pork, tofu stew S11 오징어찌게 OJINGUH JJIGAE 15.95 V, GF spicy squid and vegetable stew S12 게찌게 GAE JJIGAE 16.95 spicy crab stew S13 대구매운탕 DAEGU MAEUN TANG 15.95 GF spicy cod and vegetable stew S14 대구지리 DAEGU JIRI 15.95 GF mild cod and vegetable stew S15 순대국 SUNDAE GUK 14.95 GF Korean-style pork sausage and meat soup S16 삼계탕 SAMGAE TANG 18.95 GF cornish hen simmered with ginseng, dates, and garlic All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 면류 noodle N1 물냉면 MUL NAENG MYUN *seasonal 12.95 cold buckwheat noodles with vegetables in beef broth N2 비빔냉면 BIBIM NAENG MYUN *seasonal 13.95 V cold buckwheat noodles with vegetables and sliced beef in spicy sauce * 냉면사리 extra noodles 5.95 N3 야채돌냄비우동 VEGETABLE UDON 12.95 V Japanese-style udon noodle soup with vegetables in a hot stone bowl N4 치킨 돌냄비우동 CHICKEN UDON 13.95 chicken udon noodle soup in a hot stone bowl N5 해물 돌냄비우동 HAEMUL UDON 14.95 seafood udon noodle soup in a hot stone bowl » » » « « « 테리야끼 + 구이 teriyaki + grilled fish T1 치킨 테리야끼 CHICKEN TERIYAKI 13.95 T2 새우 테리야끼 SHRIMP TERIYAKI 15.95 T3 연어 테리야끼 SALMON TERIYAKI 15.95 T4 돈까스 TONKATSU 14.95 fried breaded pork cutlet T5 이면수구이 EEMYUNSOO GUI 18.95 pan fried atka mackerel T6 꽁치구이 KONGCHI GUI 11.95 GF broiled mackerel pike T7 가자미 구이 GAJAMI GUI 12.95 pan fried flounder All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. 음료수 beverage sparkling water 3.00 hot tea (ginseng, ginger) 2.50 cold green tea (Oi Ocha, unsweetened) 4.00 Aloe Vera Drink 3.50 soft drinks (Coke, Diet Coke, Sprite, ginger ale) 1.50 iced tea, lemonade 1.50 bottled water 1.50 coffee 1.50 » » » « « « 후식 dessert green tea ice cream 3.00 red bean ice cream 3.00 Gift Certificate Available www.woo-chon.com All orders except appetizers and noodles are served with banchan (side dishes) and rice. V = vegetarian option available. GF = gluten-free option available. Please ask your server for details. .
Recommended publications
  • MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C
    MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C. Original 24 M1 Salmon Sashimi 10pcs 15 B2 Chili Chicken 13.5 ☆ spicy A2 Chili Chicken 11.5 ☆ spicy K2 K.F.C. Sweet Chili 24 ☆ M2 Salmon Sashimi 20pcs 25 B3 Teriyaki Tuna 13.5 A3 Teriyaki Tuna 11.5 K3 K.F.C. Half&Half 24 B4 Butter Shrimp 13.5 A4 Butter Shrimp 11.5 K4 1/2 K.F.C. Original 16 SOUP & SIDE DISH B5 Tofu 13.5 A5 Tofu 11.5 S1 Rice 2 +Fried Egg 1.5 A6 Teriyaki Salmon 12.5 K5 1/2 K.F.C. Sweet Chili 16 Kimchi 5 ☆ +Miso Soup 4 A7 Salmon Sashimi 13.5 K6 Boneless Original 16 S2 +Miso Soup 4 K7 Boneless Sweet Chili 16 S3 Pickled Radish 3 DOSIRAK +Pickled Radish 3 S4 Pickled Pumpkin 4 D1 Bulgogi 14.5 CURRY S5 Caramelized Baby Potato 4 D2 Chili Chicken 14.5 ☆ C1 Tofu 13.5 ☆☆ KOREAN GRILL S6 Miso Soup 4 -Rice is not included D3 Teriyaki Tuna 14.5 C2 Chicken 13.5 ☆☆ S7 Tomyam Shrimp Soup 6 D4 Donkatsu 14.5 C3 Seafood 14.5 ☆☆ G1 Bulgogi 12 D5 Tteokgalbi 14.5 G2 Tteokgalbi 12 DRINK -Grilled Patties with rice cake KOREAN STREET FOOD G3 Pork Belly 12 R1 Coca Cola 3 D6 Salmon Filet 18 F1 Tteokbokki 12 ☆☆ G4 Pork Neck(Boston Butt) 12 R2 Coca Cola light 3 +Miso Soup 4 -Spicy Stir-fried Rice Cake G5 Pork Platter(Belly&Neck) 13 R3 Fanta 3 F2 Gunmandu 8 G6 Kimchi Pork Belly 13 ☆ -fried Dumplings with Cabbage Salad R4 Sprite 3 JJIGAE -Rice is not included G7 Ojingeo-bokkeum 13 ☆ R5 Stiegl 4 J1 Beef Miso 12.5 F3 Gimmari 8 -Spicy stir fried squid -Korean Fried Seaweed Spring Rolls G8 Chicken Galbi 14 ☆ R6 Kaltenhauser Kellerbier 4 J2 Pork Kimchi 12.5 ☆ F4 Korean Egg Roll 10 R7 Edelweiss Hofbraeu 4 J3 Seafood Silktofu 14 ☆☆ G9 Pork Galbi 14 +Rice 2 F5 Mini Donkatsu 10 G10 Ssam SET 8 R8 Zipfer Limetten Radler 4.5 F6 Gimbap 10 -Ssamjang, Ssam(Lettuce wraps), Sliced Garlic R9 Zipfer Alkoholfrei 4 WOK F7 Bulgogi Gimbap 11 R10 Kloud(korean beer) 4 F8 Tunamayo Gimbap 12 K-GRILL D.I.Y.
    [Show full text]
  • The Best of Korean Cuisine in the Ozarks
    OUT OF THE WAY EATS by Heather Berry [email protected] rowing up in South Korea, Chong Moore was no stranger to the kitch- en. Many an hour was spent with her mother there, where she was Gtaught how to prepare Korean dishes the tradi- tional way, incorporating big flavor into sim- ple foods such as rice, noodles and vegetables. “I like to stay in the kitchen,” says Chong (pronounced “jung”), the owner of Café Korea in St. Robert. “Our restaurant is a good way to share the Korean culture and our food.” If you’ve never tried Join editor Kyle Spradley Korean food, on his visit to Café Korea in imagine your the online edition at favorite Chi- www.ruralmissouri.coop. nese dish, then add a little kick to it. Most traditional Korean dishes are spicy, although Chong is quick to add that customers can have their dish spicy or not since everything is cooked to order. You’ll find that garlic adds flavor to most photo by Kyle Spradley dishes, while red pepper flakes, ginger, onion John and Chong Moore are proud to offer fresh, authentic Korean dishes to their patrons at Café Korea in St. Robert. and soy sauce are favorite seasonings used in Korean dishes, too. The aroma of these ingredients floating in the air with the smell of vegetables sizzling in sesame oil will make it difficult to choose a dish. For those unfamiliar with Korean food, the menu features images of the dishes. According to Chong, 70 percent of the Café Korea menu features traditional Korean entrées, with The best of Korean cuisine in the Ozarks the remainder consisting of Chinese favorites, such as General Tso’s chicken, for those who brought with any meal and — if you’re din- The fresh, thinly sliced meat in the bulgogi might be a bit skittish of trying new fare.
    [Show full text]
  • Cuisines of Asia
    WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Download Our Menu In
    Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched
    [Show full text]
  • Local Dishes Loved by the Nation
    Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Family Set Menu ($ 250)
    Family Set Menu ($ 250) Welcome Dish (주전부리) Appetizer (산해진미 전채) Today’s Special Porridge (오늘의 죽) Main Course Braised Beef Rib in Pumpkin (단호박 갈비찜) Roasted Marinated Slice Chicken (닭불고기) Roasted Lobster (바닷가재 구이) Roasted Shrimp (대하구이) Grilled Mackerel (고등어 구이) Soup Spicy Seafood Soft Tofu Stew (순두부 찌개) Or Kimchi Stew (김치찌개) Or Royal Seafood Hot Pot (해물 신선로) (Served with Steamed Rice and Side Dish) Dessert (후식) All prices are USD and exclusive of charge and VAT. Prices are subject to 10% service charge and 5% government tax. Course Menu Mugunghwa $100 Welcome Dish (주전부리) Platter of Nine Delicacies (구절판) Today’s Special Porridge (오늘의 죽) Two Kinds of Korean Pancake (두 가지 전) Steamed Jumbo Shrimp (대하찜) Steamed Japchae in a Lotus Leaf (연잎잡채) Royal Seafood Hot Pot (해물 신선로) Grilled Marinated Beef Rib (소 갈비구이) Hot Stone Pot Bibimbap, Kimchi Stew and Grilled Hairtail Fish (돌솥 비빔밥, 김치찌개 그리고 갈치구이) Dessert (후식) All prices are USD and exclusive of charge and VAT. Prices are subject to 10% service charge and 5% government tax. A La Carte (일품요리) Godeungeo Gui (고등어 구이) $6 Grilled Mackerel Samgyeopsal Gui (삼겹살구이) $10 Grilled Pork Belly, Hot Vegetables with Assorted Green Leaves and Homemade Ssamjang Dak Bulgogi (닭불고기) $10 Sautéed Marinated Slice Chicken and Hot Vegetables with Assorted Green Leaves Dwaeji Moksal Yangyeom Gui (돼지목살 양념구이) $10 Sautéed Marinated Slice Pork Neck and Hot Vegetables with Assorted Green Leaves Kimchi Jeon (김치전) $11 Kimchi Pancake Haemul Pajeon (해물파전) $12 Seafood Pancake with Spring Onion Dubu Kimchi (두부김치) $15 Stir-Fried Pork Belly and Kimchi with Blanched Bean Curd Hemul Japchae (해물잡채) $19 Stir-Fried Seafood and Glass Noodle with Soy Sauce Korean Style Braised Chicken (안동 찜닭) $19 Braised Chicken with Carrot, Potato and Glass Noodle Kimchi Jjigae (김치찌개) $20 Kimchi Stew Dwaejigogi Suyuk (돼지고기 수육) $22 Korean Style Boiled Slice Pork Belly with Assorted Green Leaves and Homemade Ssamjang All prices are USD and exclusive of charge and VAT.
    [Show full text]
  • Monsoon Siam
    monsoon siam Lunch Menu choice of: chicken/ beef/ pork/ veggies/ tofu $8/ seafood $9.99 served with a side of house salad or soup entree PAD THAI Thai traditional noodle dish. Thin rice noodles stir-fried with choice of meat, crushed peanuts, bean sprouts, curry scallions, and egg. GREEN ****OR RED CURRY*** PAD SEE EAW Traditional style green/red curry with bamboo shoots, Wide rice noodles stir-fried with egg, choice of meat, and basil, green chili, and red bell peppers. Chinese broccoli in a sweet Thai soy sauce. TOM YUM NOODLE SOUP** PANANG CURRY** Steamed noodles, bean sprouts, and mushrooms in a Special Panang sauce cooked with basil, bell pepper and spicy Thai soup with a touch of lemon grass broth topped shredded kaffir lime leaves. with scallions and cilantro NOODLE BEEF SOUP Steamed noodles, beef and bean sprouts, topped with starter scallions and cilantro in a tasty soup. KA POW*** SPRING ROLL Choice of meat sautéed with chili, garlic, fresh basil, and Our crispy veggie rolls served with sweet and sour sauce bell peppers in a spicy basil sauce. 4 KAPOW MINCED CHICKEN WITH FRIED EGGS*** KANOM JEEB Original Thai style minced chicken sautéed with chili, Minced pork, chicken and water chestnuts wrapped in garlic, onions, string beans, fresh basil, and bell peppers wonton skin, steamed, topped with crabmeat and served in a spicy basil sauce, topped with fried egg. ​9.99 with sweet Thai soy sauce. ​8 PAD GARLIC Choice of meat sautéed with a light garlic sauce, served CIGAR ROLLS with steamed broccoli on the side.
    [Show full text]
  • Korean Food and American Food by Yangsook
    Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods.
    [Show full text]
  • How a Family Tradition Endures
    SOCIETY SOCIETY Left, Min Jin Lee, in blue, and her sisters celebrate the New Year in Seoul, 1976; below, Ms. Lee’s parents, Mi Hwa Lee (left) and Boo Choon Lee, do likewise in New Jersey, 2005. MY KOREAN NEW YEAR How a family tradition endures By Min Jin Lee y finest hour as a Korean took According to Seollal tradition, a Korean has Upon the completion of a bow, we’d receive an practice of observing Jan. 1 as New Year’s Day, place on a Seollal morning, the to eat a bowl of the bone-white soup filled with elder’s blessing and money. A neighborhood when it’s called Shinjeong. Some Koreans still first day of Korean New Year’s, in coin-shaped slices of chewy rice cake in order to bowing tour to honor the elders could yield a do. Consequently the country now observes January 1976. age a year—a ritual far more appreciated early handsome purse. two different national holidays as New Year’s— I was 7 years old, and my in life. The garnishes vary by household; my My cousins and my older sister Myung Jin one on Jan. 1 and the other according to the Mfamily still lived in Seoul, where my two sisters family topped our soup with seasoned finished in a jiffy and collected their rewards. moon. When we moved to the U.S., Jan. 1 and I had been born. Seollal, the New Year’s Day shredded beef, toasted laver (thin sheets of Uncle and Aunt waited for me to bow.
    [Show full text]
  • List of the Restaurant 28 No
    List of the Restaurant 28 No. Name 26 1 Cheonhyangwon (천향원) 27 22 2 Jungmun beach kaokao (중문비치 카오카오) 23 24 3 Hansushi (한스시) 25 Cheonjeyeon-ro Daegijeong (대기정) 14 4 Jungmun-ro 5 Jusangjeolli Hoekuksu (주상절리회국수) 20 13 Yeomiji Botanic garden Jungmunsang-ro 6 Gerinjeong (그린정) Jungmun elementary school 21 7 Cheonjeyeon (천제연식당) Jungmungwangwang-ro 1 15 16 33 Jungmunhaenyeon`s house (중문해녀의집) 19 8 18 17 Cheonjeyeon-ro Jejudolhareubangmilmyeon 11 3 9 (제주돌하르방밀면) Cheonjeyeon Waterfall Korean dry sauna 10 Karamdolsotbap (가람돌솥밥) Cheonjeyeon Temple 9 Jungmun high school 11 Hanarogukbap (하나로국밥) 10 Gwangmyeong Temple 32 12 Galchi Myungga (갈치명가횟집) Jungmungwangwang-ro 13 Misjejukaden (미스제주가든) 14 Jungmundaedaelbo (중문대들보) 6 15 Kuksubada (국수바다) Daepo-ro 31 16 Kyochon Chicken (교촌치킨) 17 Dasoni (다소니) 18 Sundaegol (순대골) 29 19 Pelicana Chicken (페리카나치킨) 20 Tamnaheukdwaeji (탐나흑돼지) 30 2 Jungmungwangwang-ro 21 Jangsuhaejangguk (장수해장국) 22 Eoboonongboo (어부와농부) 7 Jungmungwangwang-ro Daepojungang-ro 23 Madangkipeunjip (마당깊은집) 8 24 Jejumihyang (제주미향) ICC JEJU 25 Chakhanjeonbok (착한전복) 29 Halmenisonmark (할머니손맛) Ieodo-ro 4 Daepo-ro 27 OhSungsikdang (오성식당) 28 Cheonjeyeon (천제연토속음식점) 12 29 Badajeongwon (바다정원) 30 Seafood Shangri-la (씨푸드 샹그릴라) Ieodo-ro 5 31 Papersoup (페이퍼숲) 32 Han`s family (한스패밀리) 33 Beokeonara (버거나라중문점) Korean restaurant Japanese restaurant Chinese restaurant Western restaurant The 20th World Congress of Soil Science June 8(Sun) ~ 13(Fri), 2014, ICC Jeju, Jeju, Korea Restaurant Information Distance No. Name Type Menu Price Tel (by car) Jajangmyeon (Noodles with black soybean sauce), Jjamppong (Spicy seafood noodle soup), Tangsuyuk Cheonhyangwon (천향원) Chinese restaurant 9 min. KRW 4,500~40,000 1 (Sweet and sour pork) 82-64-738-5255 2 Jungmun beach kaokao (중문비치 카오카오) Chinese restaurant 9 min.
    [Show full text]