Appetizer Soup
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
KIM's KOREAN BBQ A-1. Japchae
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 25.99 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 16.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) KOREAN BBQ This menu item is available as an optional entrée. -
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. -
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. -
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. -
February 22, 1968 Arkansas Baptist State Convention
Ouachita Baptist University Scholarly Commons @ Ouachita Arkansas Baptist Newsmagazine, 1965-1969 Arkansas Baptist Newsmagazine 2-22-1968 February 22, 1968 Arkansas Baptist State Convention Follow this and additional works at: https://scholarlycommons.obu.edu/arbn_65-69 Part of the Christian Denominations and Sects Commons, Mass Communication Commons, and the Organizational Communication Commons Recommended Citation Arkansas Baptist State Convention, "February 22, 1968" (1968). Arkansas Baptist Newsmagazine, 1965-1969. 88. https://scholarlycommons.obu.edu/arbn_65-69/88 This Book is brought to you for free and open access by the Arkansas Baptist Newsmagazine at Scholarly Commons @ Ouachita. It has been accepted for inclusion in Arkansas Baptist Newsmagazine, 1965-1969 by an authorized administrator of Scholarly Commons @ Ouachita. For more information, please contact [email protected]. a cheap substitute: Of course, when you consider how much it costs us inlanders ·to get withln reach ·of the s·piggot, . the refreshment still comes Personally pretty high. -· • I speaking, '' Race relations'' means . something 'positive here, .where, as Paul reminds · it is in Christ, '' there is neither barbarian nor Greeli:, Jew nor gentile, but one.'' 1 .... • . · . Former President ·Eisenhower has called Ha Alo ha! waii "a unique example· of a community [that . is] a successful laboratory1 in human brother- HONOLULU, Feb. ll--,-Well, here Maria and hood." I I are for the annual meeting of the Southern Bap Please tune in again next week. tist state 'editors and exe1cutive , secretaries. And this is about as "tall cotton" for us as it would be for our· forks-of-the-creek 'friends Clabe and Sal Hankins. 1' Whoever said tha!t travel is educational sure bit the pail on the head. -
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. -
Gochujang Chicken Dumplings
. PRODUCT SPECIFICATION . GoChuJang Chicken dumplings Item Number: 151413 Package Barcode: 760941151413 Chef One, Corp. 7 Bushwick, Place, Brooklyn, NY 11206 Product Description Each dumpling is approximately 23 g. This product is fully cooked, packaged in a gas flushed bag and frozen. Comes in 2.5 lb package. Different package sizes are available per buyer’s request. Packaging Information Type of Inner Package: Food Graded Plastic Bag Packaging Gross Weight: 2.5 lbs (about 50 pieces) Type of Outer Case: Cardboard box Case Length/Width/Height 13/9/6 (inches) Packages per Case: 3 Case Gross Weight: 8.5 lbs Case Net Weight: 7.5 lbs Case Tare Weight: 1 lb Pallet Pattern: 17(TI)x10(HI) Dated Product Type: xx-x-xx (Production Date) (MM-Y-DD) Frozen Shelf Life: 10 months Refrigerate Shelf Life: Not recommended Safety Instructions: Fully cooked Chemical Standards: No preservative and MSG added Metal Detection: All products are metal detected with calibrated equipment Food Safety Standards: Under USDA Inspection (USDA Establishment Number: P-21424-A). HACCP’s, cGMP and strict sanitation procedures are followed during production to ensure the safety and quality of the products. INGREDIENTS . Filling: Chicken, Napa Cabbage, Gochujiang Paste (Wheat Flour, Corn Syrup, Water, Hot Pepper Powder, Salt, Wheat, Cooking Rice Wine, Defatted Soybean Powder, Malt), Carrot, Korean Noodle [Water, Dehydrated Korean Noodle (Sweet Potato Powder, Water)], Shiitake Mushroom (Water, Dehydrated Shiitake Mushroom), Tofu (Water, Soybeans, Glucono Delta Lactone, Calcium Sulfate, Magnesium Chloride), Sugar, Scallion, Soy Sauce (Water, Soybeans, Salt and Wheat Flour), Sesame Oil, Salt, Water, Yeast Extract, Grilled Meat Flavor Dough: Wheat Flour, Water, Corn Starch, Salt Contains Wheat and Soybean . -
INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt -
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. -
CATERING Fried Rice 볶음밥
NOODLES LUNCH SPECIAL MONDAY - FRIDAY 11:30AM - 3:00PM (Except Holidays) P Jja Jang Myun 짜장면 ................................ 12 P Jja Jang Myun 짜장면.................................11 Bul Jja Jang Myun 불 짜장면 ....................... 13 Fire Jja Jang Myun 불 짜장면 ........................12 Seafood Jja Jang 삼선짜장면 ...................... 16 Seafood Jja Jang 삼선짜장면.......................14 Vegatable Jja Jang 야채짜장면 ................... 15 Jjampong 짬뽕 ..........................................16 Grilled Jja Jang Myun (Family Style) 쟁반짜장 35 P Combo Noodles 짬짜면 ..............................17 Stir-fried Jjampong 볶음 짬뽕 ......................14 P Combo Noodles 짬짜면 ............................. 18 Szechuan Tang Myun 사천탕면 .....................14 Chicken Noodle 기스면 .............................. 17 Ul Myun 울면.............................................16 Jjampong 짬뽕 ......................................... 17 Chicken Noodle 기스면 ..............................16 Jjampong Soondubu 짬뽕 순두부 .................. 19 Pho 쌀국수 ................................................16 타이면 .................................. 14 Stir-fried Jjampong 볶음 짬뽕...................... 19 Thai Noodles Shanghai Fried Rice 상하이 볶음밥 ................15 Ul Myun 울면 ........................................... 17 Fried Rice 볶음밥 .......................................13 Szechuan Tang Myun 사천탕면 .................... 17 Beef/Chicken with Broccoli 브로콜리 소/닭 ......15 Pho 쌀국수 ............................................... 16 Japchae Bap 잡채밥 ..................................17 www.ShanghaiMongNYC.com -
GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir
VOLUME 9 NO. 22 MARCH 4 – MARCH 17, 2021 FREE SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC INSIDE INFO Military children tell us your story! ey, all you kids in the military community need to read this. Seriously! So, H please put down your iPad, iPhone or other digital device for the next cou- ple of minutes. You’ll survive, and I promise no one will take them. And, I also promise that this has nothing to do with more COVID-19 restrictions. Now that I have your attention, I want to give you a little job. No, wait! Don’t stop reading! If you do a little bit of work, you’ll have the opportunity to be heard by tens of thousands of people. Seriously! You see, April is the Month of the Military Child, and for the 20th straight year, the Stars and Stripes community publications are dedicating it to you, the children of our men and women in uniform. Each Stripes Okinawa, Stripes Japan, Stripes Korea and Stripes Guam issue in April will contain your stories, poems, drawings and photos about what life is like as a military child. SEE MOMC ON PAGE 2 GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir TASTY KOREAN GIFTS PAGES 8-9 PAGES 10-11 ROLLING STONES- INSPIRED EATERY Zig zag path SATISFIES APPETITE PAGE 12 Floating bridge 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC MARCH 4 – MARCH 17, 2021 MOMC: Max D. Lederer Jr. Publisher We’re here for you! Lt.