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Luncheon Luncheon LosLos OOlivoslivos MeetMeet TheThe ChefsChefs KoreanKorean CuisineCuisine May 10, 2011 11am - 1:30pm LuncheonLuncheon COOKING DEMONSTRATION & TASTING MENU BY GUEST CHEF Myung Lee Arnold President of the Culinary Institute of California (CIC) Zavalza Iron Chef (Japan) Challenger Los Olivos facebook.com/chefmyunglee Executive Chef www.mysempio.com Menu Prepared by Menu Chef Myung Sook Lee 1. Ba chu Kim chi (cabbage Kim chi) - Korean fermented cabbage Kim chi, apples, chili powder, fish sauce with garlic and ginger. Sauce #1 Kim chi Base. CHEF’S 2. Kkakdugi (radish kim chi) - Fermented radish kim chi). Sauce #1 Kim chi Base. 3. Baec Kim chi (White cabbage Kim chi) - Korean fermented cabbage Kim chi, RECIPES apple, chili powder, fish sauce with garlic and ginger. Sauce #2 Kim chi Base. MEET & GREET 4. Oimuchim (spicy cucumber salad Korean style). Sauce #3 red chili sauce. 5. Cho japchae (sweet & sour radish salad). Sauce # 3 red chili sauces. SIGNINGS 6. Kongnamul (bean sprout salad). Sauce #4 namul mix. 7. Dubu-miyeok-saeng-chae (tofu with sweet salad). Sauce #5 bean past dressing. 8. Hwang-po-muk - White Mungbean starch jello. Sauce #6 seasoned soy sauce. Hosted by Sempio Food Services 9. Cheong-po-muk - Yellow Mungbean starch jello. Sauce #6seasoned soy sauce. 10. Dotori-muk - Acorn starch jello. Sauce #6 seasoned soy sauce. AND MUCH MORE... VISIT CPPDINING.COM FOR FULL PDF MENU OR SCAN THE QR CODE WITH YOUR PHONE TO DOWNLOAD MENU TO YOUR PHONE. EVERYONE IS WELCOME Bronco Card: $7.75 CAL POLY STUDENTS - PARENTS Cash: $8.25 CAL POLY FACULTY/STAFF WWW.CPPDINING.COM MEET THE CHEFS A SPECIAL PRESENTATION Hosted by Sempio Food Services & Los Olivos at Los Olivos, CSU Pomona 5/10/2011 11AM-1:30PM DEMONSTRATION TASTING MENU* Menu Prepared by Chef Myung Sook Lee Culinary Institute of California Mitbanchan (Cold aside dish bar) 1) Ba chu Kim chi (cabbage Kim chi ) Korean fermented cabbage Kim chi, apples, chili powder, fish sauce with garlic and ginger. Sauce #1 Kim chi Base. 2) kkakdugi (radish kim chi) - Fermented radish kim chi). Sauce #1 Kim chi Base. 3) Baec Kim chi (White cabbage Kim chi ) Korean fermented cabbage Kim chi, apple, chili powder, fish sauce with garlic and ginger. Sauce #2 Kim chi Base. 4) oimuchim (spicy cucumber salad Korean style). Sauce #3 red chili sauce 5) Cho japchae ( sweet & sour radish salad). Sauce # 3 red chili sauces Mildly spicy Radish salad. Sweet and sour taste. 6) Kongnamul ( bean sprout salad). Sauce #4 namul mix 7) Dubu-miyeok-saeng-chae ( tofu with sweet salad ). Sauce #5 bean past dressing 8) Hwang-po-muk - White Mungbean starch jello. Sauce #6 seasoned soy sauce 9) Cheong-po-muk -Yellow Mungbean starch jello. Sauce #6seasoned soy sauce 10) Dotori-muk - Acorn starch jello. Sauce #6 seasoned soy sauce KIM-BAP 11) Kimbap (Korean roll) - Sushi rice, carrots, cucumber, mushroom, vegetables in seaweed wrap (nori). Sauce #3 spice soy sauce 12) Ssambap (green leaf wrap) - Rice, fermented bean paste wrapped in a green leaf. Sauce #7 ssamjang (쌈장) KOREA: CULTURE AND CUIS - 2 - Soup 13) Dubu doen-jang-guk (tofu bean soup) hot soup dish Tofu in a fermented bean paste soup. Sauce # 7 bean pest sauce Pizza place 14) Korean Kim chi pizza (kim chi pizza). Sauce # 9 Kim chi sauce 15) Tofu French fries with fermented bean sauce. Sauce #17 bean sauce Hot dishes 16) Jeon –You- hwa ( pan fried young pumpkin) Pan Fried young pumpkin, seasoned vegetables, with garlic, green onion and soy sauce. Sauce# 6 seasoned soy sauce 17) yachae twigim (deep fried vegetable tempura) deep fried bell pepper, Eggplants, broccoli, potato, sweet potato, dobu, fresh chili and seasoned with garlic, green onion and soy sauce. ***to be served in the Mongolian Barbecue section ***Need the deep fryer Sauce #6 seasoned soy sauce 18) Deep fried tofu tempura dip fried bell pepper, Eggplants, broccoli, potato, sweet potato, dobu, fresh chili and seasoned with garlic, green onion and soy sauce. ***to be served in the Mongolian Barbecue section ***Need the deep fryer Sauce #10 seasoned soy sauce 19) jab chae ( sweet potato noodle) Sautéed sweet potato noodle with mushroom, carrot, onion, cucumber, spinach, eggs, slice pepper and fried grain syrup with. Sauce# 11 jab chae sauce. 20) dubu-buchim ( bean curd steak ). Sauce# 06 Sam Pyo bulgogi Main Entrees 21) Bibimbap (rice, vegetables, hot chili paste with sesame oil) KOREA: CULTURE AND CUIS - 3 - Bowl of rice topped with sautéed be hot chili paste with sesame oil. Shiitake mushrooms, cucumbers, seasoned vegetable Sauce# 12 hot chili bibimbap 22) Chuncheon mak-guk-su (Chuncheon City Buckwheat noodle) Boiled Buckwheat noodle with Korean pear, cucumber, boiled egg, with rice vinegar. Sauce # 13 noodles sauce Dessert 23) Mae-jak-gwa (Korean cookies) - Fried seasoned wheat flour with ginger and pine nuts. Sauce #14 sempio malt syrup 24) Fried sweet potato with malt syrup. Sauce#15 sempio malt syrup 25) heuk-cho - Black rice vinegar drink, Pomegranate, Red Ginseng, & Mixed berries flavor. Sauce#16 Sempio black rice vinegar *Menu subject to change KOREA: CULTURE AND CUIS - 4 -.
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