KIM's KOREAN BBQ A-1. Japchae
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ALL NATURAL BRAISED BEEF CHUCK SHORT RIBS This All Natural Product Continues to Be Popular for Those Who Have a Taste for Decadent Comfort Foods
ALL NATURAL BRAISED BEEF CHUCK SHORT RIBS This all natural product continues to be popular for those who have a taste for decadent comfort foods. Chef's Line® short ribs are braised for 8 hours to achieve the fall-off-the bone result. Now you can serve delicious short ribs without investing the extensive time or labor. Designed and created for chefs with high standards Only ingredients of the highest caliber make their way into our Chef’s Line® products. Designed and created for chefs who insist on the best, Chef’s Line is what you would make if you had the time. Product Inspiration Product Attributes Benefits From gastro-pubs to pop-ups, short ribs are • Choice chuck short rib • All natural finding a place on more and more menus as a • Comes in its own juices; provides • No artificial ingredients great appetizer addition and a traditional approximately three to four portions • Minimally processed favorite entrée. Lightly seasoned with salt • Rectangular in shape • Fully cooked – ready to use and pepper, our all natural short ribs offer • Moist, tender, full-bodied flavor rich flavor without any additives and are a • Braised for 8 hours product of the USA. • Finished product is 75% protein, 25% juice • Product of USA Slowly braised for 8 hours, each portion is • Short rib menu penetration has grown 62% ready to use straight from the bag! We pack over the last 4 years them in their own juices so you can make an au jus reduction that complements any dish. Uses Boost your menu offering by adding a slow cooked taste without the wait. -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
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. -
Drums & Flats Breakfast-- CORN DOGS
25-May 26-May 27-May 28-May 29-May 30-May 31-May Venue Monday Tuesday Wednesday Thursday Friday Saturday Sunday MEMORIAL DAY Drums & Flats Pulled BBQ Pork Sweet & Sour Chicken Chicken Tampico Baked Chicken Wings Chicken Casserole Pulled BBQ Pork Philly Cheese STEAK Crispy Baked Buffalo Cauliflower Grilled Chicken Philly Cheese Breast Honey Hoison Pork Loin Beef Stroganoff Crispy Chicken Wings Cajun Tilapia Crispy Ranch Chicken CHICKEN Corn on the Cob Garlic Green Beans Fresh Vegetable Medley Fried Chicken Tenders Fried Mushrooms Sautéed Zucchini HOAGIE BUNS Yellow Squash w/ Red Asparagus Fresh Steamed Broccoli Onions Fried Chicken Wings Roasted Cauliflower Orange Basil Carrots HOT WINGS Chopped Cilantro, Green Onions, Broccoli w/ Sundried Baked Beans Egg Rolls Battered Green Beans Sesame Seeds Tomatoes Baked Beans TATER TOTS Potato Wedges Fried Rice Egg Noodles Carrot & Celery Sticks Spicy Potato Wedges Mashed Potatoes Macaroni & Cheese Macaroni & Cheese Yukon Gold Potatoes Jo Jo Potato Wedges Spinach Casserole Honey Dill Carrots Pes w/ Pimentos Steak Fries Golden Rice Baby Carrots Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Cobbler or Warm Cobbler or Warm Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Pudding Pudding Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Corn Bread Corn Bread Corn Bread Corn Bread Corn Bread -
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. -
KOREAN BEEF BULGOGI with Stir-Fried Broccoli, Bell Pepper, Cabbage, Carrots & Cashews
KOREAN BEEF BULGOGI with stir-fried broccoli, bell pepper, cabbage, carrots & cashews COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 25 MIN 2 680 21 GRAMS PALEO // GLUTEN-FREE Bulgogi sauce is sweet and savory — and INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED essential to Korean barbecue. Typically used 10 oz Ground beef medium & large sauté pans as a marinade for thinly sliced beef, we’ve 3 ½ oz Bulgogi-style amino sauce T measuring cup & spoons simmered it here with pan-seared ground 6 oz Broccoli cooking oil beef for umami-rich flavors. It’s all served 3 ½ oz Red bell pepper* salt & pepper over a colorful veggie stir-fry featuring 3 ½ oz Cabbage* & 1 ¼ oz & carrots broccoli, red bell pepper, cabbage, carrots, ALLERGENS 1 whole Yellow onion and buttery cashews. A sprinkle of black T TREE NUTS (cashews, coconut) ½ oz Dry-roasted cashews T and white sesame seeds adds a light crunch 2 tsp Black & white sesame seeds to every bite. KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *This ingredient may be a different color. Either way, this dish will still be delicious! Group’s Gluten-Free Food Service (GFFS) program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to help.greenchef.com for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled. -
SPICY CHICKEN with RICE CAKES and CABBAGE Dak Gali This Is a Spicy Comfort-Food Classic from the City of Chuncheon in the Northeast Region of South Korea
SPICY CHICKEN WITH RICE CAKES AND CABBAGE Dak Gali This is a spicy comfort-food classic from the city of Chuncheon in the northeast region of South Korea. Many college students from Seoul will get on a train and head to the northeast side of the peninsula to watch the sun rise over the East Sea, then head downtown, where a street full of dak galbi restaurants all claim to offer an “authentic” version of this dish. Various add-ins include cooked sweet potato noodles, potatoes, and rice cakes. Rice cakes (ddeok) come in cylindrical shapes but vary in thickness. The thicker ones are often sliced and cooked in soups such as New Year’s Day Soup (page 87). Thinner cylinders are commonly found in street foods, such as Braised Rice Cakes (page 69), which are simmered in gochujang sauce; the chewy texture and ability to absorb all the favors make this a much-beloved dish in Korea. We wanted to keep the chicken the star, but feel free to up the amount of rice cakes to 2 cups if you fnd them as addictive as we do. The surprise ingredient is a few pinches of hot Madras curry powder added to the spicy marinade. It adds rich depth to the dish and renders it extremely addictive. MAKES 4 TO 6 SERVINGS 3 tablespoons gochujang About 2 pounds boneless, skinless chicken thighs (preferably organic), cut into bite-size pieces 2 to 3 tablespoons gochugaru 1 cup (8 ounces) Korean rice cake (cylinder shape) 2 tablespoons low-sodium soy sauce 1 tablespoon vegetable oil 2 tablespoons granulated sugar 1 ⁄2 head green or white cabbage, cut into large cubes 2 tablespoons -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
Downloadable Menu Updated As of May 8
DOWNLOADABLE MENU UPDATED AS OF MAY 8 TABLE OF CONTENTS RESTAURANT MENU Blackscoop 3-4 Bonchon Chicken 5-8 Chowking 9-10 Classic Savory 11-12 Dairy Queen 13-15 French Baker 16-17 Gringo 18-19 Infinitea 20-23 Jollibee 24-27 KFC 28 Krispy Kreme 29 Mary Grace Café 30 Max’s Restaurant 31 Original Cake 32 Pancake House 33 Ramen Kuroda 34 Red Ribbon 35 S&R New York Style Pizza 36 Samgyeopmasarap 37 Tokyo Tokyo 38-39 TAKE-OUT AND DELIVERY GUIDE 40-41 BLACK SCOOP Available for take-out or order via Shop For Me by , , for delivery. Page 3 BLACK SCOOP Available for take-out or order via Shop For Me by , , for delivery. Page 4 BONCHON CHICKEN CHICKEN SEAFOOD 1pc Chicken Boxed Meal Php 109.00 Crispy Shrimp Boxed Meal Php 175.00 2pc Chicken Boxed Meal Php 172.00 Crispy Squid Boxed Meal Php 175.00 2pc Chops Boxed Meal Php 172.00 Crispy Fish Boxed Meal Php 175.00 Wings Boxed Meal Php 172.00 Fish and Chips Boxed Meal Php 175.00 Double Loaded Sandwhich Boxed Meal Php 179.00 Seafood Chapchae: 2pc Crispy Fish, Half Php 175.00 3pcs Glazed Chicken Fries Boxed Meal Php 172.00 Chapchae, Drink Seafood K-Style: 2pc Crispy Fish, Half 5pcs Glazed Chicken Fries Boxed Meal Php 195.00 Php 198.00 Chapchae, Milk Kreme, Drink Chicken Chapchae Meal Php 172.00 BEEF K-Style Feast A: 1pc Chicken with Rice, Half Php 198.00 Beef Bulgogi Meal Php 175.00 Chapchae, Milky Kreme and Regular Drink Korean Beef Stew Meal Php 185.00 K-Style Feast B: 1pc Chicken with Rice, Fish Php 198.00 Poppers, Milky Kreme and Regular Drink Spicy Korean Beef Stew Php 189.00 Available for take-out or order via Shop For Me by , , for delivery. -
Specialty Coffee, Brunch and Dessert We Are the Purveyor and Roaster of Specialty Coffee Classics 커피 뮤즈는 스페셜티 커피 공급 업체이자 로스터즈입니다
SPECIALTY COFFEE, BRUNCH AND DESSERT WE ARE THE PURVEYOR AND ROASTER OF SPECIALTY COFFEE CLASSICS 커피 뮤즈는 스페셜티 커피 공급 업체이자 로스터즈입니다. HOT ICED Specialty Coffee? Espresso 5 Specialty coffee is the highest grade coffee scored 80-100 points in Specialty Coffee Association (SCA) which represents the best quality, 3% of the world’s coffee production. With the best coffee beans chosen, roasting is processed freshly in Cafe de Muse and espresso, hand-drip coffee is brewed by baristas. Espresso Macchiato 5 스페셜티 커피 스페셜티 커피란, Specialty Coffee Black 지리, 기후, 생산지 등의 특별한 환경에서 자란 커피 중 '미국 스페셜티 커피 협회 (SCAA)' 의 평가를 Americano 5 6 거쳐 기준점수 80점 이상을 받은 우수한 등급의 커피를 말합니다. 프리미엄 커피 Long Black 5 6 Premium Coffee 커머셜 커피 Commercial Coffee Cup of Excellence 인스턴트 커피 COE 기준 : 90점 이상 White Roasted Specialty Coffee Beans 20g Instant Coffee Finest COE 기준 : 86점 이상 Flat White 6.5 Pour Over Coffee SEASONAL $20 Specialty COE 기준 : 80점 이상 Piccolo 6.5 (Please ask your waiter for today’s special Pour Over Coffee.) Latte 6.5 7.5 Cappuccino 6.5 7.5 Flavoured Caramel Macchiato 7 8 Café Mocha 7 8 Vanilla Latte 7 8 Hazelnut Latte 7 8 Add On Additional Shot 1.5 Soy Milk 1 Flavoured Syrup 1 We are proud to have the title of ‘specialty coffee’ and are confident in providing an excellent coffee. TEA 차 The teapot is for 1 person serving. No extra cup is served. Thank you for your kind understanding. TEA 차 The teapot is for 1 person serving. -
Food and Agriculture Organization of the United Nations
GOAT Food and Agriculture Organization of the United Nations GOAT 1.-Goat Meat production - General Information There are several goat breeds that have good potential for meat production. Generally, there have been limited planned selection and breeding programs carried out by animal scientists to improve rate of growth and carcass composition of goats. As a result, many goat breeds deposit less intramuscular and subcutaneous fat. In the past, domesticated meat animals were selected for heavier mature weight and greater rate of gain. Selection for such parameters usually resulted in undesirable characteristics because some of the animals had not only gained weight faster and were heavier at maturity, but also had more subcutaneous and intramascular fat. Since consumers currently prefer leaner red meat, the livestock industry is making significant changes to satisfy these demands. Within the last 20 years, the pork industry has shifted from the lard to bacon type pig, resulting in a marked decline in fat (from 25 to 18%) and an increase in the protein content (from 17 to 20%) content of lean pork. Goat meat has unique attributes which will be beneficial to the present day consumer. Goat meat has 10% more lean carcass than cattle. At the same time the fat content is lower by 47% than beef. These qualities of the goat meat need to be emphasized so that the general public can become aware of this useful product. Fast food restaurants have started featuring poultry, fish and lean beef products, which seem to be gaining popularity. Lean goat meat could be featured as a "chevon super deluxe" which may attract a segment of the population with a concern for saturated fat and cholesterol content of their diet. -
Cooking for Pleasure
Miele Company Limited Fairacres, Marcham Road Cooking for pleasure Abingdon, Oxon OX14 1TW | United Kingdom | with the Miele Tel: 0845 365 0555 Fax: 0845 365 0777 | Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with the Miele SousChef 1st Edition /0Q)$|//5A M.-Nr. x xxx xxx (xx) (11/12) 2 Foreword Dear Reader Mealtimes are when families are most often together, and food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. In the Miele Test Kitchen, we are in the privileged position of being able to practise professionally the hobby we share with many thousands of people across the world – cookery. We get the chance to experiment with both traditional and more exotic ingredients every day. Even after many years of experience, we never cease to be COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP create using our Miele appliances. This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy-to-prepare recipes we have created for you to try. We wish you “bon appetit” and above all hours of successful cooking with your Miele appliances. If you have any questions or comments, please give us a call on the number on the back cover. Kind regards, Your Miele Home Economists 3 Contents Foreword 3 Contents 5 %QQMKPI|YKVJNQY temperatures 6 7UGHWNKPHQTOCVKQP %QQMU XQECDWNCT[ | Recipes from A –Z 122 | 2QWNVT[ $GGHYKVJQPKQPU Lamb 7UGHWNKPHQCDQWVRQWNVT[ (KNNGVQHDGGHYKVJRCRTKMC 7UGHWNKPHQCDQWVNCOD &WEMDTGCUVYKVJQTCPIG rub 46 4CEMQHNCODYKVJJGTD