Seoul Garden Main Menu 2502 Royal Ln, DALLAS, TX 75229

Total Page:16

File Type:pdf, Size:1020Kb

Seoul Garden Main Menu 2502 Royal Ln, DALLAS, TX 75229 This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Seoul Garden Main Menu 2502 Royal Ln, DALLAS, TX 75229 Description: Korean food & barbecue served table-side in a sprawling dining room with classic Asian-themed decor. Phone: (972) 484-6090 Appetizers GUL PAJUN Korean Style Pancake w/ Oyster & Seafood HAEMUL PAJUN, $12.99 Korean Style Pancake w/seafood & vegetables KIMCHI JUN, $11.99 Korean Style Pancake w/ Kimchi MANDU GUI, $9.99 Pan fried Dumplings Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Lunch Specials BELT FISH GUI, $11.99 Grilled belt fish BIBIMBAP, $7.99 Steamed Rice Topped w/Beef & Vegetables BUGUH KONGNAMUL GUK, $8.99 Bean Sprout soup w/ dried pollack slices BULGOGI, $9.99 Grilled sliced beef tender sirloin marinated in house sauce CHICKEN TERIYAKI, $8.99 Grilled boneless chicken w/ teriyaki sauce CHOGI GUI, $9.99 Grilled croaker DAK GUI, $8.99 Grilled boneless chicken marinated in hot spicy sauce DOENJANG JJIGAE, $7.99 Soybean Paste Stew w/Vegetables DOLSOT BIBIMBAP, $9.99 Bibimbap in Hot Stone Pot EEMYUNSU GUI, $9.99 Grilled atka mackerel GALBI GUI, $10.99 Grilled beef short ribs marinated in hot spicy sauce Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Lunch Specials GALBI GUI & NAENG MYUN, $15.99 Combination of Galbi & cold noodles made from buckwheat GALBISAL DOLSOT BIBIMBAP, $10.99 Dolsot Bibimbap w/ boneless rib chucks GALBITANG, $8.99 Short Rib Soup GODEUNGUH GUI, $9.99 Grilled mackerel HAEMUL KALKUGSU, $8.99 Thick noodles w/ seafood & vegetables JEYUK GUI, $9.99 Grillde sliced pork in hot spicy sauce JOGAE SHIGEUMCHI GUK, $8.99 Spinach soup with clam KIMCHI JJIGAE, $7.99 Kimchi Stew w/Vegetables MANDU GUK, $7.99 Dumpling Soup Boiled in Beef Broth SALMON TERIYAKI, $11.99 Grilled salmon glazed w/ teriyaki sauce SAMCHI GUI, $9.99 Grilled king fish Page 3 This menu was created & provided by Menyu website: www.themenyuapp.com Lunch Specials SOONTOFU JJIGAE, $7.99 Soft Tofu Stew w/ Vegetables & Seafood STEAK TERIYAKI, $11.99 Grilled rib eye steak glazed w/ teriyaki sauce TOFU JJIGAE, $8.99 Spicy Stew of hard tofu with seafood TTEOK MANDU GUK, $8.99 Sliced rice Cake & Dumpling Soup Boiled in Beef Broth TTEOKGUK, $7.99 Sliced Rice Cake Soup Boiled in Beef Broth UGEOJI HAEJANG GUK, $8.99 A HANG OVER CURE in korean cuisine w/ dried cabbage YUKGAEJANG, $8.99 Hot & Spicy Beef Brisket Soup Page 4 This menu was created & provided by Menyu website: www.themenyuapp.com Stir Fried HAEMUYL TTEOKBOKKI, $24.99 Spicy & Chewy rice cake stir fried w/ seafood & vegetables JEYUK BOKEUM, $17.99 Stir fried sliced pork w/ vegetables in spicy sauce JOBCHAE, $14.99 Stir fried sweet potato noodles w/ vegetables & sliced beef KIMCHI JEYUK BOKEUM, $17.99 Stir fried sliced pok w/ kimchi & vegetables in spicy sauce NAKJI BOKEUM, $18.99 Sauteed octopus w/ vegetables in spice sauce OJINGO BOKEUM, $15.99 Sauteed squid w/ vegetables in spice sauce Page 5 This menu was created & provided by Menyu website: www.themenyuapp.com Soup BUGEO KONGNAMUL GUK, $9.99 Bean Sprout soup w/ dried pollack slices GALBI TANG, $10.99 Short Rib Soup MANDU GUK, $9.99 Dumpling Soup Boiled in Beef Broth TTEOK GUK, $9.99 Sliced Rice Cake Soup Boiled in Beef Broth TTEOK MANDU GUK, $9.99 Sliced rice Cake & Dumpling Soup Boiled in Beef Broth UGEOJI HAEJANG GUK, $10.99 A HANG OVER CURE in korean cuisine w/ dried cabbage YUKGAEJANG, $10.99 Hot & Spicy Beef Brisket Soup Page 6 This menu was created & provided by Menyu website: www.themenyuapp.com Grilled Fish CHOGI GUI, $19.99 Grilled croaker EEMYUNSU GUI, $18.99 Grilled atka mackerel GODEUNGUH GUI, $17.99 Grilled mackerel SAMCHI GUI, $17.99 Grilled king fish Page 7 This menu was created & provided by Menyu website: www.themenyuapp.com Steamed Fish AGU JJIM, $29.99 Steamed monkfish stalked sea squirt, bean sprout w/spicy sauce EUN DAEGU JJIM, $32.99 Steamed cod w/ assorted vegetables in spicy sauce HAEMUL JJIM, $34.99 Steamed mussels, octpus ocellatus, crab, squid w/vegetables Page 8 This menu was created & provided by Menyu website: www.themenyuapp.com Cultural Cuisine DOEJI BOSSAM, $29.99 Steamed pork slices w/ leaf vegetable wraps, oyster, kimchi etc JOKBAL, $27.99 Pigs feet cooked with house special sauce MAEUN GALBI JJIM, $29.99 Steamed beef short ribs w/ vegetables in spicy sauce YANGNYEOM GEJANG, $22.99 Raw crabs in spicy sauce YUK HOE, $22.99 Finely Minced Raw Beef w/ Seasoning Page 9 This menu was created & provided by Menyu website: www.themenyuapp.com Hot Pot BULNAK JEONGOL, $32.99 Spicy stew of marinated beef, octopus, noodles & vegetables GOBCHANG JEONGOL, $31.99 Spicy stew of beef interstine tripe noodles, vegetables HAEMUL JEONGOL, $34.99 Hot & Spicy stew w/ seafood, vegetables, cooked at your table YUMSO JEONGOL, $34.99 Spicy stew of goat & vegetables cooked at your table Page 10 This menu was created & provided by Menyu website: www.themenyuapp.com Stew DEONJANG JJIGAE, $9.99 Stew w/ soybean paste, vegetables served piping hot pot KIMCHI JJIGAE, $9.99 Spicy stew w/ kimchi & tofu w/ beef/pork SOONTOFU JJIGAE, $10.99 Spicy thick stew w/ soft tofu & egg, seafood or beef Page 11 This menu was created & provided by Menyu website: www.themenyuapp.com Spicy Fish Stew AGU MAEUNTANG, $15.99 Refreshing hot & spicy stew of fresh monkfish w/ vegetables AL TANG, $15.99 Refreshing hot&Spicy stew of fresh pollack spawn w/vegetable KOTGE MAEUNTANG, $15.99 Refreshing hot & spicy stew of fresh crab w/ vegetables SAENG DAEGU MAEUNTANG, $15.99 Refreshing hot & spicy stew of fresh cod w/vegetables Page 12 This menu was created & provided by Menyu website: www.themenyuapp.com Noodles BIBIM NAENGMYUN, $9.99 Cold buckwheat noodles w/ spicy red pepper & sliced beef HAEMUL KALKUGSU, $9.99 Thick noodles w/ seafood & vegetables MUL NAENGMYUN, $9.99 Cold buckwheat noodles w/ sliced beef briskets & vegetables Page 13 This menu was created & provided by Menyu website: www.themenyuapp.com Bibimbap BIBIMBAP, $9.99 Warm white rice topped w/seasoned vegetables, beef, chicken DOLSOT BIBIMBAP, $10.99 Bibimbap in Hot Stone Pot GALBISAL DOLSOT BIBIMBAP, $12.99 Dolsot Bibimbap w/ boneless rib chucks YUKHOE BIBIMBAP, $15.99 Bibimbap w/ thinty julienned & seasoned steak tartare of beef Page 14.
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]
  • 떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) Is a Delicious, Filling Soup Made of Disc-Shaped Rice Cakes in a Clear Broth
    떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year’s Day), Prep Time: 20 min the first day of the Lunar calendar and one of the most important holidays in Cook Time: 40 min Korea. It is believed that eating it on New Year's Day grants the consumer good Total Time: 1 h luck for the year ahead. Course: Soup Cuisine: Korean Servings: 2-3 Ingredients: 1 lb (450 g) store-bought sliced tteok rice cakes or 2 teaspoons vegetable oil homemade rice cakes (if they are frozen, soak them in cold 2 eggs water for 30 minutes and drain before using) 1 tablespoon fish sauce (or soup soy sauce to your taste) 7 cups water 1 teaspoon sesame oil ½ lb beef (220 g) (flank steak or brisket), chopped into ½ teaspoon ground black pepper small pieces 1 sheet of gim (black seaweed paper) 1 dae-pa (a large green Korean onion) or 3 green onions, 1 red pepper (optional), chopped washed and sliced thinly and diagonally salt 3 to 4 garlic cloves, minced Instructions: 1. Put the water in a heavy pot, cover, and bring to a vigorous tilt it so it spreads evenly and thinly. Let it cook on the hot boil over high heat. pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and 2. Add the beef and the garlic and lower the heat to medium.
    [Show full text]
  • Authentic Korean Cuisine
    SEOUL JUNG AUTHENTIC KOREAN CUISINE SEOUL JUNG KOREA The crossroads of Asia... home of a world renowned cuisine that captures the heart and spirit of its people. With 5,000 years of refinement distilled into a melange of flavors incorporating tradi- tional methods of presentation and seasoning. SEOUL The capital city of Korea, retained its role as the political, eco- nomic and cultural center of the country. Also known as one of the world’s most vibrant city with its rapid economic growth after the Korean-War. It made Seoul known in Asia and worldwide as a model city and an inspiration for countries that they too can achieve aconomic success and prosperity. The world came to know Seoul yet better through the Asian Games(‘86), Olympic Games(‘88), and the FIFA World Cup(‘02). Vestiges of its long history are felt on every corner of this passion- ate and humane city. It certainly is a dynamic city that is constantly re-inventing itself. Experience the cuisine of Korea at Seoul Jung, the flagship restau- rant at the Waikiki Resort Hotel. Featuring traditional Korean dishes with the freshest ingredients, Seoul Jung is the only place in Waikiki where the discriminating traveler can enjoy the best flavors of Seoul. We welcome you to enjoy a taste of the Korean culture and begin your dining adventure with us at Seoul Jung. 감사합니다 Thank you, Mahalo APPETIZERS 육회 YUKHOE ユッケ牛刺し Korean beef tartare served with egg on a bed of Korean pear 20.95 군만두 GUN MANDU 揚げ餃子 Pan-fried dumplings filled with pork and vegetables and served with soy dipping sauce 두부김치 16.50 DUBU KIMCHI 豆腐キムチ Heated tofu with seasoned Kimchi 잡채 18.50 JAPCHAE チャプチェ(韓国春雨) Seasoned glass noodles sautéed with seasoned vegetables 18.50 해물파전 HAEMUL PAJEON 海鮮ねぎチヂミ Shrimp and squid slices with green onions cooked in a light egg batter 19.95 APPETIZERS Above Picture(s) may differ from the original dish.
    [Show full text]
  • 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.
    [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]
  • Vol.9 No.4 WINTER 2016 겨울
    겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site.
    [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]
  • 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]
  • 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]
  • 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.
    [Show full text]
  • The Kimchi Chronicles Television Show, but Also with This Cookbook
    This book is dedicated to my two mothers, one who gave me life and the other who helped me live it. Contents Foreword by Jean-Georges Vongerichten Introduction Pantry: My Korean-American Kitchen One: Kimchi and Banchan Two: Vegetables and Tofu Three: Korean Barbecue Four: Meat and Poultry Five: Fish and Shellfish Six: Rice and Noodles Seven: Cocktails, Anju, and Hangover Cures Eight: A Little Something Sweet Acknowledgments Resources Photo Credits Index Foreword hen I was growing up in Alsace, France, my room was just above the Wkitchen. My mother and grandmother used to prepare meals for the family’s coal company employees. Big pots of traditional Alsatian foods bubbled below, and the scent would just waft up into my room. I loved watching them cook, and eventually I became the family palate—I’d taste the food and tell my mom what was missing: a little salt here, a little butter there. One day, I realized that I wanted to cook for a living, and I was lucky enough to apprentice with some of the greatest chefs in France. I was trained in classical French techniques, which were firmly based in stocks that took hours to make and were heavy on the butter and cream. When I was 23, I moved to Bangkok to work at the Mandarin Oriental. It was the first time that I had ever traveled that far from home. On my way to the hotel from the airport, I stopped at a food stand on the side of the street and had a simple soup that changed my life.
    [Show full text]
  • Title Layout
    KIM’S KOREAN BBQ Haemool 김스 코리언 바베큐 Pa Jeon Pan Seared Mandu 김스 코리언 바베큐 KIM’S APPETIZERSKOREAN BBQ 전식 A-1. Japchae 잡채 Small 7.99 Vermicelli noodles stir fried with Large 10.99 beef & vegetables 만두 A-2. Mandu 6.99 Japchae Ddeobokki Korean style beef & vegetable dumplings (Pan Seared or Fried) A-3. Haemool Pa Jeon 해물 파전 12.99 Korean seafood pancake filled with various seafood & green onions (CONTAINS SHELLFISH) A-4. Ojingeo Twigim 오징어 튀김 14.99 BINGSU 빙수 Korean style fried squid (calamari) Shaved ice dessert with sweet topping. (CONTAINS EGGS) A-5. Ddeobokki 떡볶기 7.99 xx Spicy rice cakes and boiled egg with fish cakes stir-fried in a spicy red pepper sauce Mango Bingsu Patbingsu A-6. Kimchi Jeon 김치 전 12.99 Kimchi pancake made with kimchi, onions, & green onions x Mild Spicy xx Medium Spicy xxx Extra Spicy Strawberry Bingsu Blue-Berry Bingsu ENTREES 정식 김스 코리언 바베큐 KIM’S KOREAN Dak Bulgogi GRILLBBQ 구이 1. Galbisal 갈비살 26.99 Marinated BBQ beef boneless short rib with onions This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) Add Romaine lettuce 1.99 2. Sam Gyeob Sal Gui 삼겹살 구이 19.99 Thick sliced barbeque-style pork belly This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) 3. Bulgogi 불고기 17.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) This menu item is available as an optional entrée.
    [Show full text]