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Ninano Means "Let's Enjoy Together" in Korean Old Language

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FOOD MENU ZUBZZ.COM * All prices are including VAT, NHIL and tour levy. ** "Ni" means you, "Na" means I and "No" means enjoy, so Ninano means "Let's enjoy together" in Korean old language. Appetizer Seafood Pajeon // 해물파전 45 Korean type of pancake with spring onion and seafood ingredients coated with wheat flour and egg wash. Kimchi Jeon // 김치전 40 Korean type of pancake with sliced kimchi, coated with wheat flour and egg wash. Vegetable tempura //야채 튀김 50 Fried Vegetables as Japanese style Prawn tempura //새우 튀김 90 Fried Prawns as Japanese style Tempura platter //모듬 튀김 110 Fried sea food and v egetables as Japanese style Tofu & fried kimchi // 두부김치 65 Fried Kimchi with small pieces of pork on top of pieces of boiled tofu. Salad Bulgogi Salad //불고기샐러드 50/75 Salmon Salad //연어샐러드 55/85 Tuna Salad //참치샐러드 50/75 Tofu Salad //두부샐러드 45/70 Buchu Salad //부추샐러드 15 Radish Salad // 무생채 15 Ninano house salad ZUBZZ.COM25 Cabbage Kimchi 100g 15 Kkakdugi (Diced radish Kimchi) 100g 10 Cabbage Kimchi Take-away (김치 포장)200g/1kg 25/99 Kkakdugi Take-away (깍두기 포장) 200g/1kg 20/79 Noodle Mul Naengmyeon //물냉면 난 65 Korean style cold soup buckwheat noodle 난 Bibim Naengmyeon //비빔냉면 65 ( Korean style cold mixed buckwheat noodle with spice sauce Banquet noodle (Janchi Kooksu) //잔치국수 55 Korean style noodle with anchovy soup Shin Ramyun // 신라면 35 Japchae (with rice) // 잡채(백반) 잡 65(75) Stir-fried Korean Glass Noodles, beef and Vegetables :Extra bulgogi topping 15 Soup & stew Kongnamul soup //콩나물국 15 Doenjang light soup //맑은된장국 10 Miso soup //미소된장국 11 Fish spicy soup(2 portions) //생선매운탕(2인분) Grouper/Cassava/Caterpiller 80/100/100 Crab spicy soup(2 portions) //꽃게탕(2인분) 120 Prawn-Squid spicy soup(2 portions)//섞어찌게(2인분) 130 된 Braised fish (2 portions) //생선조림(2인분) 105 장 Cutlass fish/Moon fish/Mackerel (갈치/문피시/고등어) Fish stew with Korean braising sauce Budae Jjige (2~3portion)//부대찌게(2~3인분) 130 Stew of ham, sausage, beef, kimchi and beans with Korean special braising sauce Add on: Instant noddle 12 Coming soon Octopus yonpotang//문어연포탕 (2/3/4portions) 120/150/180 Korean style white light soup of octopus and veg Add on: rice porridge (죽 추가) 20 Grills All Grill menu includes vegetable and sauce Tandoori pork belly (200g)//탄두리 삼겹살 탄 70 Flame grilled pork belly in tandoor 탄두리 삼겹살(탄두리에 구워낸 담백한 삼겹살) Tandoori pork rib (400g)//숯불돼지갈비 탄 80 Flame grilled pork rib with Korean BBQ marinadeZUBZZ.COM 탄두리에서 숯불로 구운 돼지 양념 갈비 Coming soon Ninano Soya Beef// 니나노장육 탄 120 Boiled beef with specail soya sauce and vegetables 고 Grilled mackerel //숯불고등어구이 등 55 Flame grilled Mackerel on charcoal Korean Kimbap 불 Bulgogi Kimbap //불고기김밥 40 고 Rice, Bulgogi and Veg. roll covered with laver 참 Tuna Kimbap //참치김밥 40 치 Rice, tuna chunk and Veg. roll covered with laver 치 Cheese Kimbap //치즈김밥 40 즈 Rice, cheese and Veg. roll covered with laver 충 Chungmu Kimbap //충무김밥 70 무 Plain kimbap with squid sauce and radish kimchi Main Bulgogi (meal) // 불고기(백반) 숯 60(70) Stir fried Korean barbequed beef with assorted vegetables Galbi-Jjim (meal) // 갈비찜(백반) 75(85) Spicy Pork Bulgogi (meal) //제육볶음 (백반) 숯Reg. 60(70) pork marinated with red chilly sauce and vegetables Belly 70(80) Spicy Stir-fried Squid (meal) //매운오징어볶음(백반) 60(70) Korean type of spicy stir-fried squid with Vegetables Teok(Mandu)Guk // 사골 떡(만두)국 65(75) Korean white rice cake (and dumbling) with cow bone soup GomTang // 곰탕 60 Beef bone soup with beef and rice Galbi Tang // 갈비탕 85 Short-rib soup with stewing beef and vegetables Teriyakki Chicken (with soya/garlic rice) //데리야끼치킨(덮밥) 55(75) Pan fried chicken with Japanese Teriyakki sauce and Vegetable. 김 Kimchi jjige with rice //김치찌개백반 55 치 Cabbage kimchi stew with tofu and pork 된 Doenjang jjige with rice //된장찌개백반 55 장 Doenjang stew with vegetables and small crab Sundubu jjige with rice // 순두부찌개백반 60 a Korean type of stew made with freshly curdled soft tofu, vegetables, spicy Korean paste, and beef ZUBZZ.COM Yookgaejang with rice// 육개장 백반 65 a soup-like Korean dish made from shredded beef with scallions and other ingredients, Japchae (meal) // 잡채 백반 65(75) Stir-fried Korean Glass Noodles, bulgogi and Vegetables :Extra bulgogi meat topping +15 Volcano Kimchi fried rice// 볼케이노김치볶음밥 김 65 cheeese egg around kimchi fried rice(pork or tuna). Served with soup and kimchi (Kkakdugi) 볼케이노 김치 볶음밥(돼지고기, 소고기 or 참치) Tuna (Grouper) Sashimi Bibimbap // 참치(대구)회덮밥 75 (Hot stone) Bibimbap // (돌솥)비빔밥 소 (65)55 a bowl of rice mixed with assorted vegetables and beef(or Tofu), served with soup (Hot stone) Bulgogi Bibimbap // (돌솥)불고기비빔밥 (75)65 (Hot stone) Squid Bibimbap // (돌솥)오징어비빔밥 (75)65 Sashimi Salmon(8pcs) 110 Tuna (8pcs) 75 Grouper or Red snapper (8pcs) 75 Sashimi platter (24pcs) 220 Mixed Sashimi Special Sashimi platter Seasonal Nigiri Sushi 연 Salmon (6pcs) 95 어 참 Tuna (6pcs) 65 치 도 Grouper (6pcs) 65 미 장 Prawn (6pcs) 95 어 장 Eel (6pcs) 85 어 계 Egg (6pcs) 50 란 모 Mango Nigiri (6pcs) 50 듬 ZUBZZ.COM Maki Sushi Egg maki(6pcs) 35 Sake maki(6pcs) 40 Deka maki(6pcs) 35 Kappa maki(6pcs) 35 Avocado maki(6pcs) 35 Temaki(2pcs) 50 Uramaki - Inside out rolls 아 Avocu roll (8pcs) 50 보 Avocado and Cucumber 보 Boston roll(8pcs) 스 70 Shrimp, Crab stick, Avocado and Cucumber 캘 California roll(8pcs) 리 55 Avocado, Crab stick and Cucumber 크 Crunch California roll(8pcs) 런 60 Avocado, Crab stick and Cucumber , crunch coated 필 Philadelphia roll(8pcs) 라 70 Salmon, Cheese and Cucumber 레 Rainbow roll(8pcs) 인 75 Salmon, Cheese, Avocado, Crab stick and Cucumber 캐 Caterpillar roll(8pcs) 터 70 Avocado piece, Eel and Cucumber 알 Alaska roll(8pcs) 라 75 Salmon piece, cream cheese, crab stick and Avocado 볼 Volcano roll(8pcs) 케 70 Flying fish roe, Prawn tempura, Crabstick and Cucumber 망 Mango roll(8pcs) 고 55 Mango topping, Crab stick and CucumberZUBZZ.COM 트 Tropical tuna roll(8pcs) 로 70 Tuna piece, tuna mix and avocado 비 Prawn Crunch roll(6pcs) 엘 75 Prawn tempura, crab stick, vegetable, avocado) 프 French-kiss roll(8pcs) 렌 75 Salmon, Avocado, Crabstick , Cucumber and cream cheese 매 Spicy tuna roll(8pcs) 70 콤 Spicy tuna mix , crab stick and Cucumber 매 Spicy Salmon roll (Fire roll) (8pcs) 75 콤 Spicy Salmon mix , crab stick and Cucumber 다 Dynamite roll (8pcs) 이 80 Flying fish roe, Prawn tempura, Avocado and Cucumber Platter of Sushi Sashimi platter (24pcs) 220 Mixed Sashimi 모 Nigiri platter (16pcs) 190 듬 Different types of nigiri sushi upon availability 모 Roll Platter (30pcs) 듬 210 California, Philadelphia, Spicy Salmon(tuna) , Maki 니 Ninano Platter 나 200 Sashimi 4pcs, Nigiri 4pcs and Roll 8pcs, hosomaki 6pcs 니 Ninano Platter Jumbo 나 300 Sashimi 8 pcs, Nigiri 6 pcs and Roll 16 pcs, hosomaki 6pcs (V)Egetarian Sushi 모 Egg Nigiri (6pcs) //Egetarian 50 듬 모 Mango Nigiri (6pcs) 50 듬 모 Egg Maki (6pcs) //Egetarian 35 듬 모 Kapa maki (6pcs) 35 듬 모 Avocado maki (6pcs) 35 듬 모 Vegetable temaki (2pcs) 45 ZUBZZ.COM듬 모 Avocu roll (8pcs) 50 듬 모 Mango roll (8pcs) 55 듬 Green Peace Roll 55 모 Vegetarian Platter 140 듬 Vegetarian Nigiri 4pcs , Vegetarian Roll 8pcs and maki 12pcs Egetarian Platter 모 140 Egeterian Nigiri 4pcs, Egitarian Roll 8pcs and maki 12pcs Side Dishes Plain rice // 흰쌀밥 12 Steamed short grain sticky rice from east asia Nurungji // 누룽지 15 Scorched Rice Soup Shin Ramyun // 신라면 35 Korean Instant noodle with egg. Served with kimchi Soya Garlic fried rice 30 Fried Tofu topping 6 Crunch topping 6 French fried chips 22 Hash brown 28 Dessert Hotteok (2pcs)// 호떡 (2개) 18 pancake stuffed with brown sugar Red bean snow sherbet // 팥빙수 35 snowed ice with sweet red bean Today's set or course menu for group ZUBZZ.COM Korean Lunch Box Japanese Lunch Box Ninano Dinner Course 270 4 persons 340 Tokyo delux for 2 persons 400 Thank you !!! 540 4 persons 680 DRINK MENU What is Ninano? It is cheers!! ZUBZZ.COM * All prices are including VAT, NHIL and tour levy. ** "Ni" means you, "Na" means I and "No" means enjoy, so Ninano means "Let's enjoy together" in Korean old language. White wine / Rosé Tall Horse Sauvignon blanc 35/90 A brisk white wine with a dash of herbaceous grassland aromas and flavours. Simply delicious served well chilled with fresh line fish and seafood platters. Tall Horse Pinotage Rose 35/90 A pink African sunset with a canter of crushesd wild strawberry and raspberry aromas that migrate to succulent summer berry flavour with a long fruity finish. Nederburg Winemaster's Sauvignon Blanc(South African) 48/125 A rich and full-bodied wine with ripe berry fruit, cherry and delicate oak spice flavours, firm tannins and a lingering aftertaste. Excellent with roast lamb, red meat or paultry dishes. Red wine Tall Horse Cabernet Sauvignon/Merlot/ShiraZ 35/90 A delightful journey of well synchronized lofty blackberry fruit fragrances and flavours, alluring spicy oak top-notes. Enjoy with read meat grill or full-flavoured cheese / tomato pasta. Nederburg Winemaster's Cabernet Sauvignon (South 48/125 A rich and full-bodied wine with ripe berry fruit, cherry and delicate oak spice flavours, firm tannins and a lingering aftertaste. Excellent with roast lamb, red meat or paultry dishes. Nederburg Winemaster's ShiraZ/Merlot (South African) 48/125 Big and bold with delicious plum, cherry, chicolate and spice on the nose and palate.
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    1 | Korea Food Culture Bab, Jang, and Kimchi Se Ggi (Three Meals) (Rice, Sauce and Korean Style Fermented Vegetable) Koreans traditionally eat three meals a day: these are “Achim,” “Jeomsim,” To eat a meal is “Bab Meongneunda” in Korean. Korean people say that and “Jeonyeok.” They usually eat “Achim” before starting work, “Jeomsim” they live off “Babsim” (power they get from rice), and greet others whom when the sun is high, and “Jeonyeok” at day's end. Every house in modern they frequently see by asking “Bab Meogeosseo? (Did you have a meal?)” Korea has very different eating habits. In rural areas, they eat their meals A meal with rice is called “Bab,” and “Bab” is very important to the Korean early in the morning and then eat dinner, but many people in the city eat people. light meals or skip breakfast. Additional food aside from these three meals Examples of typical Korean food served on the table are “Bab,” “Banchan a day are called “Gansik” or “Saecham.” (side dish),” “Guk (soup),” “Jjigae (stew),” but “Bab” forms the main portion. It is not an exaggeration to say that a Korean meal starts with “Bab” Babsang (Table) and finishes with “Bab.” These kinds of food are often present on the “Babsang” of those that eat There are two more foods that cannot be excluded from Korean meals. The three meals a day in Korea: first is “Jang (sauce),” a traditional food made by fermenting soy products. “Bab”: “Bab” is usually placed in the center of a “Babsang.” Besides the This includes different types of “Jang” such as “Doenjang,” “Ganjang,” steamed white rice made only from “Ssal,” “Bab” can be made with cereal “Gochujang” and more.
  • Culture Coréenne

    Culture Coréenne

    한 국 N° 102 PRINTEMPS / ÉTÉ 2021 문 화 CULTURE CORÉENNE DOSSIER SPÉCIAL L'ÉTONNANTE CUISINE CORÉENNE Photo couverture : Le Kimchi, un mets savoureux présent sur toutes les tables coréennes. © Cultural Corps of Korean Buddhism Directeur de la publication JOHN Hae-oung Comité de rédaction Rédacteur en chef : Georges ARSENIJEVIC JEONG Eun Jin, RYU Hye-in, WOO Ji-young Ont participé à ce numéro Jean-Yves RUAUX, l'équipe du Service culturel du bouddhisme coréen, CHO Yong Hee, Éric BIDET, Michel LE NAOUR Pierre-Emmanuel ROUX, Elsa FOTTORINO Conception graphique YOO Ga-young Culture Coréenne est une publication du Centre Culturel Coréen 20 rue La Boétie, 75008 Paris Tél. 01 47 20 83 86 / 01 47 20 84 15 Tous les anciens numéros de notre revue sont consultables sur revue.coree-culture.org SOMMAIRE 02 Éditorial DOSSIER SPÉCIAL / L'étonnante cuisine coréenne 03 Singularité de la cuisine coréenne en Extrême-Orient 09 La cuisine des temples bouddhiques coréens 13 Le Kimchi de A à Z LA CORÉE ET LES CORÉENS ACTUALITÉ CULTURELLE 18 Corée du Sud, la maturité citoyenne 28 La fête des lanternes inscrite au 22 Six pianistes coréens au sommet patrimoine mondial de l’Unesco de leur art INTERVIEW NOUVEAUTÉS 34 Seong-Jin Cho 37 Livres à découvrir ÉDITORIAL Chers lecteurs, Un an et demi après une pandémie planétaire qui a, à la fois, bouleversé nos vies et toute la vie culturelle un peu partout dans le monde, impactant bien sûr aussi les activités de notre Centre, nous sommes tous heureux de pouvoir enfin constater que la situation sanitaire internationale s’améliore de jour en jour.
  • K -FOOD Com Bining Flavor, H Ealth, and N Ature

    K -FOOD Com Bining Flavor, H Ealth, and N Ature

    Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher.
  • Soy Sauces of Asia 『Korea's Use of Ganjang』

    Soy Sauces of Asia 『Korea's Use of Ganjang』

    Soy Sauces of Asia 『Korea’s Use of Ganjang』 Food Coordinator and Cooking Culture Researcher Nami Fukutome On December 5, 2013, both "Kimjang, making However, even with the same ingredients, vastly and sharing kimchi in the Republic of Korea” different dishes are created based on differing cooking and "Washoku, traditional dietary cultures of the methods, spices and the way of eating them. While Japanese" were designated as UNESCO the two countries' food cultures have much in intangible cultural heritage. With the two common, there are also many differences. What is the countries set to celebrate the 50th anniversary same and what are the differences? This simple of diplomatic relations in 2015, cultural question led me on a quest for Korean soy sauce, exchange is expected to continue and become no…ganjang! increasingly active. The long-term and ongoing Korean cuisine mainly uses traditional seasoning Korean boom in Japan has exposed many known as kokusho which is obtained by processing people, from youth right up to seniors to Korean soybeans. According to a Korean food glossary (鄭銀淑 television dramas and K-pop music on a daily Jung Unsuku, Nihon Keizai Shimbun), jang (sauce) is basis. There are ever more opportunities to the generic name for any seasoning made from enjoy Korean food in Japan and it is easy to visit fermented soybeans and includes Ganjang (soy sauce), Korea to enjoy authentic Korean flavors. Doenjang (miso), Gochujang (red pepper paste), and cheongukkjang – paste-like in texture but also What you will notice on examination of the cuisines containing whole soybeans. Gochujang, flavored and of Japan and Korea is that they use many common colored bright red with red pepper, is a seasoning ingredients.
  • Korean Diet: Characteristics and Historical Background

    Korean Diet: Characteristics and Historical Background

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector J Ethn Foods 3 (2016) 26e31 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Korean diet: Characteristics and historical background Soon Hee Kim a, Myung Sunny Kim a, b, Myoung Sook Lee c, Yong Soon Park d, Hae Jeong Lee e, Soon-ah Kang f, Hyun Sook Lee g, Kyung-Eun Lee h, Hye Jeong Yang a, * * Min Jung Kim a, Young-Eun Lee i, , Dae Young Kwon a, b, a Korea Food Research Institute, Songnam, South Korea b Department of Food and Bio-technology, University of Science and Technology, Songnam, South Korea c Department of Food and Nutrition, SungShin Women's University, Seoul, South Korea d Department of Food and Nutrition, Hanyang University, Seoul, South Korea e Department of Food and Nutrition, Gachon University, Songnam, South Korea f Department of Conversing Technology, Hoseo University, Asan, South Korea g Department of Food and Nutrition, Dongseo University, Busan, South Korea h Department of Food and Nutrition, Seoul Women's University, Seoul, South Korea i Department of Nutrition, Wonkwang University, Iksan, South Korea article info abstract Article history: Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, Received 16 January 2016 interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are Received in revised form insufficient resources and research available on the characteristics and definitions of Korean cuisine. 23 January 2016 Methods: Researchers and professors of the food and nutritional sciences in Korea began working Accepted 2 February 2016 together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue Available online 15 March 2016 related to the Korean diet (K-diet).