DOCSLIB.ORG

Robin Ha Koreanisch Kochen! Leseprobe Koreanisch Kochen! Von Robin Ha Herausgeber: Unimedica Im Narayana Verlag

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Robin Ha Koreanisch Kochen! Leseprobe Koreanisch Kochen! Von Robin Ha Herausgeber: Unimedica Im Narayana Verlag Robin Ha Koreanisch Kochen! Leseprobe Koreanisch Kochen! von Robin Ha Herausgeber: Unimedica im Narayana Verlag https://www.narayana-verlag.de/b23070 Im Narayana Webshop finden Sie alle deutschen und englischen Bücher zu Homöopathie, Alternativmedizin und gesunder Lebensweise. Copyright: Narayana Verlag GmbH, Blumenplatz 2, D-79400 Kandern Tel. +49 7626 9749 700 Email [email protected] https://www.narayana-verlag.de Narayana Verlag ist ein Verlag für Bücher zu Homöopathie, Alternativmedizin und gesunder Lebensweise. Wir publizieren Werke von hochkarätigen innovativen Autoren wie Rosina Sonnenschmidt, Rajan Sankaran, George Vithoulkas, Douglas M. Borland, Jan Scholten, Frans Kusse, Massimo Mangialavori, Kate Birch, Vaikunthanath Das Kaviraj, Sandra Perko, Ulrich Welte, Patricia Le Roux, Samuel Hahnemann, Mohinder Singh Jus, Dinesh Chauhan. Narayana Verlag veranstaltet Homöopathie Seminare. Weltweit bekannte Referenten wie Rosina Sonnenschmidt, Massimo Mangialavori, Jan Scholten, Rajan Sankaran & Louis Klein begeistern bis zu 300 Teilnehmer KAPITEL 2: Gemüse-Beilagen Was ist Dosirak? 39 Bohnensprossensalat Inhalt (Kongnamul Muchim) 40 Soja-Spinat (Sigeumchi Namul) 42 Gedünstete Aubergine (Gaji Namul) 44 Gebratener Tofu (Dubu Buchim) 46 Scharfer Pak Choi (Cheonggyeongchae Muchim) 48 Gemüse & Reis aus dem Steintopf (Dolsot Bibimbap) 50 Eichelgelee-Salat (Dotorimuk) 53 KAPITEL 3: Fleisch und Geflügel Infos zum koreanischen Barbecue 55 Grillzeit! 57 Prolog 6 Lauchzwiebel-Salat (Pajeori) 57 Einführung 10 Gegrillte Short Ribs vom Rind (Galbi) 58 7 Grundzutaten der koreanischen Küche 11 Soja-Knobi-Rind auf Reis (Bulgogi Dupbap) 60 Was haben Koreaner im Kühlschrank? 12 Rindfleisch in Sojasauce mit Ei Die koreanische Speisekammer: Lebensmit- (Jangjorim) 62 tel, Spirituosen & Utensilien 14 Schweinefleisch auf Reis (Jeyuk Dupbab) 64 Koreanische Esskultur 16 Schweinebauch-Wrap (Bossam) 66 Bap: Gekochter Reis 17 Chili-Hühnchen-Topf (Dakbokkeumtang) 68 Reis & leckere Nebenprodukte 18 Ginseng-Hühnersuppe (Samgyetang) 70 Regionen & Speisen Koreas 20 Die Tracht von Dengki 21 KAPITEL 4: Meeresfrüchte Mehr zu Meeresfrüchten 73 KAPITEL 1: Kimchi und Eingelegtes 22 Scharfer Oktopus auf Reis Über Kimchi 23 (Nakji Dupbap) 74 Original-Kimchi (Mak Kimchi) 26 Würziger Seetang-Salat (Miyeok Rettichwürfel-Kimchi (Kkakdugi) 28 Naengchae) 76 Coole & Scharfe Gurke (Oisobagi) 30 Geschmorter Rettich mit Makrelenhecht Lauchzwiebel-Kimchi (Pa Kimchi) 32 (Mu Kkongchi Jorim) 78 Eingelegte Chayote (Chayote Jangachi) 34 Shishito-Chilischoten mit Anchovis & Rettich-Kimchi als Gazpacho Fischkuchen (Kkwarigochujjim) 80 (Nabak Kimchi) 36 Salat mit rohem Fisch (Hoedupbap) 82 Panierter Gelbfisch (Jogi Gui) 84 Die Legende von Gulbi 85 4 KAPITEL 5: Suppen und Eintöpfe KAPITEL 8: Snacks und Streetfood Feuer und Eis: Kochend heiße Speisen und Über Bunsik 131 eiskalte Suppen 87 Scharfer Reiskuchen (Tteokbokki) 132 Eintopf mit weichem Tofu (Sundubu Süße Zucker-Pfannkuchen (Hotteok) 134 Jjigae) 88 Süßer Reis mit Nüssen (Yaksik) 136 Kimchi-Eintopf (Kimchi Jjigae) 90 Reis mit Kimchi (Kimchi Bokkumbap) 138 Sojabohnenpaste-Suppe mit Muscheln Eingelegter Rettich (Tongdakmu) 139 (Jogye Doenjangguk) 92 Gedämpftes Ei (Gyeranjjim) 140 Algensuppe mit Rind (Sogogi Miyeokguk) 94 Seetang-Reisrolle (Gimbap) 142 Sojasprossen-Suppe (Kongnamulguk) 96 Bbopki 145 Rind-und-Rettich-Suppe (Sogogimuguk) 98 KAPITEL 9: Cocktails und Anju Fischeintopf (Maeuntang) 100 Die koreanische Trinkkultur 147 Scharfer Rindfleischtopf Wassermelone Soju (Subak Soju) 148 (Yukgaejang) 102 Persimonen-Dattel-Punsch (Sujeonggwa) 150 KAPITEL 6: Juk und Brei Joghurt Soju (Yakult Soju) 152 Mehr zu Juk 105 Mehr über Anju 153 Juk mit Pinienkernen (Jatjuk) 106 Armee-Eintopf (Budaejjigae) 154 Schwarzer Sesam-Porridge Meeresfrüchte-Lauchzwiebel-Pfannkuchen (Heukimjajuk) 107 (Haemul Pajeon) 156 Süßer Rote-Bohnen-Porridge Kimchi-Pfannkuchen (Danpatjuk) 108 (Kimchi Buchimgae) 158 Süßer Kürbis-Porridge (Hobakjuk) 110 Meeresfrüchte-Pilze-Porridge KAPITEL 10: Fusionsküche 160 (Haemul Beoseot Juk) 112 Fremde Gerichte in Korea 161 Omelett mit Bratreis (Omurice) 162 KAPITEL 7: Nudeln und Reiskuchen Schwein süß-sauer (Tangsuyuk) 164 Alles über Nudeln 114 Nudeln mit schwarzer Sauce Reiskuchen 117 (Jajangmyeon) 166 Scharfe kalte Nudeln (Bibim Guksu) 118 Scharfe Hühner-Tacos (Buldak Taco) 168 Reiskuchen-Suppe (Tteokguk) 120 Korea-Burger (Kimchi Galbi Burger) 170 Handgezupfte Teigsuppe mit Kartoffeln (Gamja Sujebi) 122 Danksagung 172 Kalguksu-Nudelsuppe mit Muscheln (Bajirak Kalguksu) 124 Über die Autorin 173 Süßkartoffelnudeln (Japchae) 126 Kalte Buchweizennudeln Index 174 (Mulnaengmyun) 128 4 5 26 26 27 60 60 61 170 170 171 Cocktails Joghurt-Soju 152 Index Persimonen-Dattel-Punsch 150 Wassermelone Soju 148 A Algensuppe mit Rind 94 D Anju 153 Daikon-Rettich 13 Armee-Eintopf 154, 155 Eingelegter Rettich 139 Aubergine, gedünstet 44, 45 Geschmorter Rettich mit Makrelen- hecht 78 BW Original-Kimchi 26 Bap 17 Rettich-Kimchi als Gazpacho 36 Barbecue 55, 56, 57 Rettichsalat 66 Bbopki 145 Rettichwürfel-Kimchi 28 Bibimbap 50 Rind-und-Rettich-Suppe 98 Bohnen Danmuji 142 Armee-Eintopf 154 Dashima 14 Rote-Bohnen-Brei, süß 154 Dosirak 39 Bohnensprossensalat 40 Dotorimuk 52, 53 Brei 105 Juk mit Pinienkernen 106 E Kürbis-Porridge, süß 110 Ei Meeresfrüchte-Pilze-Porridge 112 Gedämpftes Ei 140 Rote-Bohnen-Brei, süß 108 Gemüse & Reis aus dem Steintopf 50 Schwarzer Sesam-Porridge 107 Meeresfrüchte-Pilze-Porridge 112 Bulgogi 60 Omelett mit Bratreis 162 Bunsik 131 Reiskuchen, scharf 132 Burger, koreanisch 170 Reis mit Kimchi 138 Rindfleisch in Sojasauce mit Ei 62 C Seetang-Reisrolle 142 Chiliflocken, rot 11 Eichelgelee-Salat 53 Chili-Hühnchen-Topf 68 Eingelegte Chayote 34 Chilipaste, rot 11, 68 Eingelegter Rettich 139 Chilischoten Eingelegtes. Siehe auch Kimchi Chili-Bibim-Sauce 128 Eingelegte Chayote 34 Chili-Hühnchen-Topf 68 Eingelegter Rettich 139 Fischeintopf 100 einlegen 35 frisch 13 Eintopf getrocknet 14 Armee-Eintopf 154 Chinakohl 13 Chili-Hühnchen-Topf 68 Original-Kimchi 26 Fischeintopf 100 Rettich-Kimchi als Gazpacho 36 Kimchi-Eintopf 90 Schweinebauch-Wrap 66 Eintopf mit weichem Tofu 88 174 F J fermentieren 23–35 Joghurt Soju 152 Fisch Jujube-Früchte 13 Anchovis, getrocknet 14, 97 Persimonen-Dattel-Punsch 150 Fischeintopf 100 Juk 105 Panierter Gelbfisch 84 Juk mit Pinienkernen 106 Salat mit rohem Fisch 82 Fischeintopf 100 K Fischkuchen 80 Kalguksu-Nudelsuppe mit Muscheln 124 Fischsauce 11, 73 Kalte Buchweizennudeln 128 Kalte Nudeln, scharf 118 G Kartoffeln, handgezupfte Teigsuppe 122 Garnelen, fermentiert, gesalzen 13 Kastanien 13 Gebratener Tofu 46 Ketchup, süß-würzig 171 Gedämpftes Ei 140 Kimchi Gegrillte Short Ribs vom Rind 58 Armee-Eintopf 154 Gemüse & Reis aus dem Steintopf 50 Gurke, cool & scharf 30 Geschmorter Rettich mit Makrelen- Kimchi-Aufstrich 171 hecht 78 Kimchi-Eintopf 90 Gim 15 Kimchi-Pfannkuchen 158 Seetang-Reisrolle 142 Kimchi-Salsa 169 Ginseng 70 Lauchzwiebel-Kimchi 32 Ginseng-Hühnersuppe 70 Original-Kimchi 26 Ginseng-Hühnersuppe 70 Reis mit Kimchi 138 Gochujang 11, 68 Rettich-Kimchi als Gazpacho 36 Gosari 102 Rettichwürfel-Kimchi 28 Guk-Ganjang 11 Kimchi-Eintopf 90 Gulbi 85 Kimchi-Pfannkuchen 158 Gurke, cool & scharf 30 Knoblauch 13 Korea-Burger 170 H Koreanische Küche Hanbok 21 fremde Gerichte in Korea 161 Hühnchenfleisch Grundzutaten 11–15 Chili-Hühnchen-Topf 68 kochend heiße und eiskalte Speisen 87 Ginseng-Hühnersuppe 70 koreanische Esskultur 16 Hühner-Tacos, scharf 168 Meeresfrüchte, mehr zu 73 Omelett mit Bratreis 162 Regionen und Speisen 20 Hühner-Tacos, scharf 168 Kürbis Kürbis-Porridge, süß 110 I Kürbis-Porridge, süß 110 Ingwer 13 174 175 L O Lauchzwiebel-Kimchi 32 Oktopus auf Reis, scharf 74 Lauchzwiebeln 13 Omelett mit Bratreis 162 Lauchzwiebel-Kimchi 32 Ongsimi 108 Lauchzwiebelsalat 57 Original-Kimchi 26 Meeresfrüchte-Lauchzwiebel-Pfannku- P chen 156 Pak Choi, scharf 48 Lauchzwiebel-Salat 57 Panierter Gelbfisch 84 M Perilla 13 Persimonen-Dattel-Punsch 150 Makgeolli 147 Pfannkuchen Mayonnaise Kimchi-Pfannkuchen 158 Kaviar-Mayonnaise, scharf 171 Meeresfrüchte-Lauchzwiebel- Soja-Sesam-Mayonnaise 171 Pfannkuchen 156 Meeresfrüchte. Siehe auch Namen der Zucker-Pfannkuchen, süß 134 Meeresfrüchte Pilze Eintopf mit weichem Tofu 88 getrocknete Shiitakepilze 14 in der koreanischen Küche 73 Meeresfrüchte-Pilze-Porridge 112 Meeresfrüchte-Lauchzwiebel- Pinienkerne 15 Pfannkuchen 156 Juk mit Pinienkernen 106 Meeresfrüchte-Pilze-Porridge 112 Poktanju 147 Meeresfrüchte-Lauchzwiebel- Pfannkuchen 156 R Meeresfrüchte-Pilze-Porridge 112 Reis Miyeok 14 Chili-Hühnchen-Topf 68 Algensuppe mit Rind 94 Gemüse & Reis aus dem Steintopf 50 Würziger Seetang-Salat 76 Juk mit Pinienkernen 106 kochen 18, 19 N Kulturgut 17 Namul 40 Meeresfrüchte-Pilze-Porridge 112 Nashi-Birne 13 mit Gemüse 17 Nudeln mit Getreide 17 Armee-Eintopf 154 Oktopus auf Reis, scharf 74 frische Nudeln 13, 116 Omelett mit Bratreis 162 handgeschnittene Nudeln 116 Reis mit Kimchi 138 Kalguksu-Nudelsuppe mit Muscheln 124 Reis mit Nüssen, süß 136 Kalte Buchweizennudeln 128 Rote-Bohnen-Porridge, süß 108 Nudeln mit schwarzer Sauce 166 Salat mit rohem Fisch 82 Scharfe kalte Nudeln 118 Schwarzer Sesam-Porridge 107 Scharfer Rindfleischtopf 102 Schweinefleisch auf Reis 64 Süßkartoffelnudeln 126 Seetang-Reisrolle 142 Trockennudeln 115 Soja-Knobi-Rind auf Reis 60 Nudeln mit schwarzer Sauce 166 verbrannt 19 176 Reiskuchen Kimchi-Pfannkuchen 158 Armee-Eintopf 154 Nudeln mit schwarzer Sauce 166 Reiskuchen, scharf 132 Reis mit Kimchi 138 Reiskuchen-Suppe 120 Schweinebauch-Wrap 66 Reiskuchen,
Load more

Recommended publications
  • 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]
  • WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
    WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp.
    [Show full text]
  • Mitzvah Menu
    MITZVAH MENU BUTLER PASSED HORS D’OEUVRES PLEASE SELECT EIGHT CHILLED MELON & CHAMPAGNE SHOOTER Mint Oil (gf) (v) BABY BEET & FORBIDDEN RICE CRISP Miso Foam, Aged Sherry (gf) (v) FARMER’S DEVILED EGGS Vadouvan Spice, Pumpernickel Soil, Micro Celery (gf) POACHED MEDJOUL DATES Triple Crème, Pickled Apricot (gf) TWICE BAKED POTATO Aged Gouda, Garlic Chives* (gf) AVOCADO TOAST Radish, Lemon, Fennel, Seven Grain Bread (v) SUMMER SQUASH & LEEK TART Oregano, Carrot Puree, Frizzled Carrots (v) SAVORY CANNOLI Imported Burrata, Crisp Basil, Tomato Powder MARKET FRUIT TOAST House Made Ricotta, Grilled Nectarines, Pluots, Fine Herbs FOREST MUSHROOM SPRING ROLL Lemongrass & Kaffir Lime Aioli* BUFFALO MOZZARELLA EN CAROZZA Roasted Tomato Relish, Basil* MAC & CHEESE BITE Truffle Gouda, Arugula Pesto* SWEET CORN RISOTTO CRISP Rhubarb-Aleppo Jam, Hazelnuts* HEIRLOOM TOMATO GRIDDLEWICH Farmer’s Goat Cheese, Pepperonatta* MONTAUK LOBSTER ROLL Citrus, Handmade Parker House Roll FENNEL CURED SALMON Orange Crème, Chive, Cucumber Box, Wild American Sturgeon (gf) TUNA TARTARE Asian Pear, Jicama, Spicy Mayo, Masago (gf) GRILLED MARKET FISH Blue Corn Taco, Red Cabbage, Tomatillo & Serrano Salsa Verde (gf) SALMON POKE Seaweed, Green Onion, Cucumber, Taro Root Shell, Macadamia Nuts (gf) SMOKED SALMON CRÊPE Citrus-Dill Crème Fraîche, Wild Arugula SPRING ASPARAGUS BISQUE Citrus Shrimp, Crème Fraiche, Caviar (gf) CITRUS POACHED SHRIMP Black Pepper-Horseradish Cocktail Sauce, Lovage (gf) PEEKYTOE CRAB SALAD Crispy Wonton, Radish, Candied Serrano, Sesame Aioli HERBED
    [Show full text]
  • Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life*
    Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life* Kwang Ok KIM Abstract This paper analyzes the contents, forms, and consumption patterns of rice dishes in order to understand underlying meanings of diversification and invention of dishes as cultural commodities in the globalizing food market. The recent renaissance of culinary culture in Korea reveals many interesting cases for anthropological interpretation. Along with globalization of dietary life, people invent new items of rice cuisine and (re)produce new perspectives on the positive qualities of national foods in what can be seen as an expres- sion of cultural nationalism. However, through careful examination of rice cuisine in Korea and comparison with other Asian countries, this paper inter- prets the phenomena as a cultural practice of the philosophy of sinto buri (“body and earth are one”) to postmodern life. Keywords: sinto buri, well-being, bap, globalization, localization, multinatio- nalization, dietary structure, culinary system, aesthetics, personal creation of taste, renaissance of national food * This paper is based on the research funded by the Academy of Korean Studies. Kwang Ok KIM is Professor in the Department of Anthropology at Seoul National Uni- versity. He received his Ph.D. in anthropology from Oxford University in 1980. He is the author of many books and papers, including Joseon yangban-ui saenghwal segye (Yangban: The Life World of Korean Scholar-Gentry) (2004) and Power and Sustain- ability of the Chinese State (co-authored, 2009). E-mail: [email protected]. 12 KOREA JOURNAL / SPRING 2010 Introduction Comparing Korea with other Asian countries where the staple food is rice, the present paper pays special attention to the proliferation of rice cuisine as well as the distinctive dietary structures and modes of culinary service in Korea.
    [Show full text]
  • Bibimbap 비빔밥 13 Bibimbap Is Served As a Bowl of Warm White Rice Topped with Namul Or Kimchi and Our Very Own Bibimbap Sauce!
    MENU ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST SONGANE ALL DAY LUNCH SET Soup/Rice/Noodles @ $12.90!! Comes with free barley drink and coffee/tea after your meal! :) ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST WE DON'T JUST MEAT EXPECTATIONS 15% OFF FOR ALL MEAT! Available for Weekdays Lunch! 1130pm-230pm FOLLOW US ON INSTA @SONGANESG FOR THIS PROMOTION! ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST THE WEEKDAY Dinner Party! ONE FROM EACH CATEGORY Beef/PorkBeef/Pork SpecialtySpecialty LA Galbi, Bulgogi, Spicy Roast Duck, Pork Belly, Pork Collar, Oritang SoupSoup SidesSides Kimchi Soup, Kimbap, Naengmyun, Soybean Paste Stew, Tteokbokki, Bossam Sundubu, Seafood/Kimchi Pancake JUST @$64.90!! ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST Beef 소고기 Wagyu Beef 와규 고기 35 Experience the fine texture and beautiful marbling on this gorgeous piece of meat! Beef Short-ribs 갈비살 32 Short ribs get the rich marbling of rib steaks with the deep beefy flavour of chuck roast! Bulgogi 불고기 18 Savoury dish, typically thinly sliced beef marinated in a mixture of bulgogi sauce. L.A GALBI 불고기 29 Beef Rib Strips marinated with Korean BBQ sauce! Duroc Pork 돼지고기 Pork Belly 삼겹살 18 What is Duroc Pork? The duroc breed's genetics create a high quality pork product with increased flavour. Pork Collar 목살 18 Enjoy this wonderfully marbled pork ready to be on the grill at this moment! Pork Skirt 갈매기살 21 This rarest part of meat enjoyed by the Korean royalties and nobles in the past is succulent and extremely juicy! Duck 오리고기 Braised Duck Soup 오리탕 18 Oritang is a Korean soup made by slowly simmering duck with various vegetables and roasted perilla seeds to thicken the dish.
    [Show full text]
  • Hansang Korean Restaurant
    HANSANG KOREANRESTAURANT 757.363.3354 1209 Baker Road #202 Virginia Beach, VA 23455 RICE DISHES Served with rice and Korean traditional side dishes D1 비빔밥 Bibimbap $10.99 Seasoned vegetables & beef over rice topped with fried egg served with spicy pepper sauce on the side D2 돌솥비빔밥 Dolsot Bibimbap $12.99 Bibimbap served in a sizzling hot stone bowl D3 갈비돌솥 Galbi Dolsot Bibimbap $15.99 Dolsot Bibimbap with Galbi on top D4 볶음밥 Fried Rice $10.99 Fried rice with vegetables & beef or chicken D5 두부김치 Dubu Kimchi $13.99 Steamed tofu with stir-fried kimchi and port D6 오징이볶음 Ojingeo-bokkeum $14.99 Stir-fried squid & vegetables with spicy house sauce D7 생선구이 (Hairtail or Mackerel) Broiled Fish $13.99 (갈치/고등어) Lightly salted broiled Fishes D7 조기구이 Croaker Broiled Fish $13.99 Lightly salted broiled Fishes D8 돈까스 Tonkatsu $13.99 Deep-fried breaded pork cutlet served with cabbage salad topped with katsu sauce NOODLES N1 짜장면 Jja Jang Myun $10.99 Noodles topped with black bean paste, pork & vegetables N2 짬 뽕 Jjam Ppong $12.99 Spicy noodle soup with Seafood & Vegetables N3 잡 채 Japchae $12.99 Stir-fried clear noodles with vegetables & Beef RAMYUN (KOREAN-STYLE NOODLES) Medium spicy broth, egg, chopped vegetables & toppings* R5 라면 Ramyun $7.99 R1 치즈라면 Cheese Ramyun $8.99 R2 김치라면 Kimchi Ramyun $8.99 R3 만두라면 Mandu Ramyun (dumplings) $8.99 R4 떡라면 Dduk Ramyun (rice cake) $8.99 R5 해물라면 Seafood Ramyun $10.99 18% gratuity will be added to parties of 6 or more KOREAN STEW Served with rice and Korean traditional side dishes T1 김치찌개 Kimchi Jjigae $12.99 Spicy kimchi
    [Show full text]
  • N E W S L E T T E R Luxury Issue - Vol
    N E W S L E T T E R LUXURY ISSUE - VOL. Q3&4/ 2 0 1 8 RESIDENTIALE N G V E PORTFOLIOSR S I O N 1 Designing a brighter future CEO MESSAGE Dear Partners and Clients, In the last few months of the interesting but challenging 2018, perhaps we are all busy to complete our projects or tasks in an excited state of mind to prepare for coming year with more success. 2019 will be a busy year for SonKim Land. And whether it is a project that has been or is going to be implemented, or whether it is the luxury boutique home project, metropolis-style modern apartment, resort, retail, or restaurant projects to be launched in the coming year, SonKim Land is always striving to make a difference. Our first two completed luxury projects – Gateway and The Nassim – are considered as sweet homes to our valued residents and tenants. The following luxury boutique project, Serenity Sky Villas, is opening its first real spaces to welcome visitors, bringing unforgotten experience of a new, innovative concept of sky villas. On 14th December, the 1st phase of The Metropole Thu Thiem, The Galleria Residences, has been officially launched in an artful environment, promising to be a new living masterpiece for connoisseurs. First time in Vietnam, there was a sell-out event for a luxury project on the first day of its launch with hundreds of buyers still on the queue. This reflects how the project is well received by our customers and how demanding the project was to affluent buyers in the market.
    [Show full text]
  • 843 Lunch Dosirak
    843843 LUNCHLUNCH DOSIRAKDOSIRAK 843843 도시락도시락 BULGOGI DOSIRAK 12 CHICKEN MAYO CUPBAP 12 Choice of Beef, Spicy Pork, or Chicken Bed of rice topped with scrambled eggs, BulGoGI, 2 pork fried dumplings, japchae, 2 chicken, garnished with nori, mayo and pan fried sausages, cabbage kimchi, served sesame seed. with choice of multigrain or white rice BIBIM CUPBAP 12 TERIYAKI CHICKEN DOSIRAK 12 Traditional Korean Style rice bowl, chilled Teriyaki chicken, 2 pork fried dumplings, seasoned spinach, sprouts, carrot, fern japchae, 2 pan fried sausages, cabbage kimchi, bracken, mushroom zucchini, yellow squash, served with choice of multigrain or white rice and cucumber topped with sunny side fried egg. Served with sesame oil and spicy house KATZU DOSIRAK 12 BiBimBap sauce. Choice of Chicken or Pork Katzu, 2 pork fried – choice of Beef, Pork, Chicken, or Tofu dumplings, japchae, 2 pan fried sausages, cabbage kimchi, served with choice of multigrain or white rice ããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããã"843" Happy Hour Tuesday - Saturday 3pm to 7pm, Excluding Holidays ALL DRAUGHT BEER $1 OFF Domestic Beer by Bottle $2 Angry Orchard, Bud Light, Bud Light Lime, Bud Light Orange, Budweiser, Coors Light, Michelob Ultra, Miller Lite, Sam Adams, Yuengling, Blue Moon Import Beer $3 Lucky Buddha, Asahi, Kirin Ichiban, Tiger, Chang, Stella Artois, Heineken Guinness,
    [Show full text]
  • Menu Seoul Bistro.Pdf
    A-1 Korean Pancake 파전 F-1 Tangsuyuk 탕수육 Choice of seafood (squid, shrimp, onion, scallion Sweet and sour sauce with assorted veggies over and carrot) or kimchi, pan-fried into jeon with a choice of deep-fried pork or chicken 14.99 flour and eggs 10.99 F-2 Yangnyum Chicken 양념치킨 A-2 Fried Dumplings Boneless deep-fried chicken smothered in sweet 튀김만두 and spicy sauce; served with a side of salad and a 8 deep-fried dumplings choice of rice or fried potatoes 13.99 with pork-and-veggie filling 6.99 F-3 Donkatsu 돈까스 Two fried pork cutlets served with brown sauce A-3 Steamed Dumplings 찐만두 drizzled over. Side of rice and salad 11.99 8 steamed dumplings with chicken-and-veggie F-4 Dak Gangjung filling 7.59 닭강정 Boneless deep-fried 떡볶이 chicken smothered Sliced rice cake, fish in tangy sauce with cake and boiled egg a garlic twist; served simmered with onion, with a side of salad scallion, carrot and and a choice of rice or fried potatoes 13.99 cabbage in spicy sauce (non-spicy soy sauce version available) 7.99 SF-1 Stir-Fried Octopus A-5 Gimbap 김밥 쭈꾸미볶음 Webfoot octopus Ham, egg, crab sticks, carrot, stir-fried in spicy danmuji (yellow pickled sauce with onion, radish) and seasoned napus carrot, cabbage, leaf wrapped in rice and scallion and hot seaweed 6.99 peppers. Served Fried Shrimp Gimbap 8.99 with a side of rice, salad and miso soup 13.99 Bulgogi Gimbap 9.99 SF-2 Stir-Fried Squid A-6 Fried Shrimp 새우튀김 오징어볶음 Squid stir-fried in spicy sauce with onion, carrot, 8 deep-fried breaded shrimp served with cabbage, scallion and hot peppers.
    [Show full text]
  • Leseprobe Als
    4 Inhalt 6 Reis kochen 8 Den Wok einbrennen 11 Einfach thailändisch kochen 137 Einfach japanisch kochen 259 Einfach chinesisch kochen 389 Einfach koreanisch kochen 509 Anhang 510 Glossar 516 Rezeptregister Reis kochen Die sicherste Methode für einen perfekt zube- Auf einem Gas- oder Induktionsherd ist das Kochen reiteten Reis ist die Anschaffung eines Reiskochers. einfacher, da die Temperatur leichter zu regeln ist. Millionen von Chinesen, Thailändern und Japanern Beim Kochen auf dem Elektroherd sollten Sie den kochen ihren Reis auf diese bewährte Weise. Reis von der Herdplatte nehmen, sobald sich kleine Für Puristen, die den Reis lieber im Topf auf dem Löcher gebildet haben, und den Reis nur noch im Herd kochen, hier die wichtigsten Erklärungen: eigenen Dampf weiter garen. So brennt er nicht an. 1 Abmessen 2 Waschen 3 Mit Wasser bedecken Zuerst wird die für das Rezept Zuerst wird der Reis gewaschen, benötigte Menge und Sorte um ihn von der Stärke zu be- Den abgetropften Reis in einen Reis bestimmt. In Thailand freien. Den Reis in einem Sieb Topf geben, der so groß ist, wird fast zu jedem Gericht so lange spülen, bis das Wasser dass auch der aufgequollene langkörniger Jasminreis (Duft- klar abläuft. Reis darin genügend Platz hat; in reis) serviert. Man findet einem zu kleinen Topf kann der ihn in jedem Supermarkt. Reis nicht aufquellen und klebt Faustregel: 200 g roher Reis zusammen. Die entsprechende ergibt 600 g gekochten Reis. Menge Wasser hinzufügen; der Reis muss bedeckt sein. 6 4 Aufkochen 5 Zudecken 6 Vom Herd nehmen Den Topf auf den Herd stellen Die Temperatur auf die kleinste Dann den Topf vom Herd nehmen und ohne Deckel aufkochen, Stufe stellen, einen Deckel auf- und den Reis bis zum Servieren bis sich im Reis kleine Löcher legen und den Reis 10 Minuten 5 Minuten ruhen lassen.
    [Show full text]
  • Keep Calm Enjoy Hufs
    § KEEP CALM AND ENJOY HUFS 2014 Exchange Students Guidebook 안녕 ! This guidebook has been designed for you, new International Student at HUFS* The idea was to give you all the information you will need at the beginning of your stay, based on the difficulties we met when we arrived in Seoul. If some questions remain unanswered, do not hesitate to visit : - the ISO Office (International Student Organization) in Minerva Complex, room #B01 - OISS (Office of International Student Services) in Historical Archives, room #102 Webpage : http://international.hufs.ac.kr Email : [email protected] Facebook for serious matters : https://www.facebook.com/groups/studyinkorea & less serious matters : https://www.facebook.com/groups/496706617049844/ * most Koreans use another name for HUFS : 외대 - oedae 2 TABLE OF CONTENTS page 4 FOOD & DRINKS Korean restaurants Japanese restaurants Fast-Food Street Food Student Cafeteria Selection of good cafes Night-time drinks page 16 DAILY NECESSITIES Grocery Homewear Stationery shop page 20 HEALTH AND BODY Beauty care Body care Health care page 23 ENTERTAINMENT PC Room Karaoke page 35 ESSENTIALS Postal service Copy & Print Banking service Phone service Basic Korean Campus Map 3 GENERAL MAP (including only main car roads) Restaurants Cafés & Bars L Daily necessities Other facilities 2 1 10 L 5 12 1 9 2 5 9 4 Street food 3 5 8 12 9 6 4 7 6 L 3 8 7 4 1 7 2 휘경로 - Hwigyeongro 10 6 5 4 7 11 6 8 3 11 Humanities Building Exit 2 1 3 You can Take-out from almost every restaurant near the school.
    [Show full text]
  • A LIST of TYPES of SUSHI at Over 200 Terms I Have
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese terms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]