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Home , Bap (rice dish), Bibimbap, Cheong (food), Fermented bean paste, Guk, Japchae

LosLos OOlivoslivos MeetMeet TheThe ChefsChefs KoreanKorean CuisineCuisine May 10, 2011 11am - 1:30pm LuncheonLuncheon

COOKING DEMONSTRATION & TASTING MENU BY GUEST Myung Lee Arnold President of the Culinary Institute of California (CIC) Zavalza Iron Chef () 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 , with and . Sauce #1 Kim chi Base. CHEF’S 2. (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, with garlic and ginger. Sauce #2 Kim chi Base. MEET & GREET 4. Oimuchim (spicy cucumber Korean style). Sauce #3 red chili sauce. 5. Cho (sweet & radish salad). Sauce # 3 red chili . SIGNINGS 6. Kongnamul (bean sprout salad). Sauce #4 mix. 7. Dubu-miyeok-saeng-chae ( with sweet salad). Sauce #5 bean past dressing.

8. Hwang-- - White Mungbean jello. Sauce #6 seasoned . Hosted by Sempio Food Services 9. -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 ) 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. .

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-

11) Kimbap (Korean roll) - , carrots, cucumber, , in seaweed (). Sauce #3 soy sauce

12) Ssambap (green leaf wrap) - Rice, fermented bean wrapped in a green leaf. Sauce #7 (쌈장)

KOREA: CULTURE AND CUIS - 2 -

13) Dubu doen-jang- (tofu bean soup) hot soup dish Tofu in a 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) –You- hwa ( pan fried young pumpkin) Pan Fried young pumpkin, seasoned vegetables, with garlic, green and soy sauce. Sauce# 6 seasoned soy sauce

17) yachae twigim (deep fried ) deep fried bell pepper, , broccoli, , , 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 ) Sautéed sweet potato noodle with mushroom, carrot, onion, cucumber, spinach, eggs, slice pepper and fried with. Sauce# 11 jab chae sauce.

20) dubu-buchim ( bean curd steak ). Sauce# 06 Sam Pyo

Main Entrees 21) (rice, vegetables, hot chili paste with oil)

KOREA: CULTURE AND CUIS - 3 - Bowl of rice topped with sautéed be hot chili paste with . , cucumbers, seasoned vegetable Sauce# 12 hot chili bibimbap

22) Chuncheon mak-guk-su (Chuncheon City noodle) Boiled Buckwheat noodle with Korean pear, cucumber, , with rice . Sauce # 13 sauce

Dessert 23) Mae-jak-gwa (Korean cookies) - Fried seasoned flour with ginger and pine nuts. Sauce #14 sempio syrup

24) Fried sweet potato with malt syrup. Sauce#15 sempio malt syrup

25) heuk-cho - vinegar drink, , Red , & Mixed berries flavor. Sauce#16 Sempio black rice vinegar

*Menu subject to change

KOREA: CULTURE AND CUIS - 4 -