DOCSLIB.ORG

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

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ninano Means 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.
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]
  • 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]
  • 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]
  • The Rise of Soju 燒酒: the Transfer of Distillation Technology from “China” to Korea During the Mongol Period (1206–1368)*
    The Rise of Soju 燒酒: The Transfer of Distillation Technology from “China” to Korea during the Mongol Period (1206–1368)* Hyunhee PARK 朴賢熙** Introduction Since 2012, Paul Buell has examined the key role that the Mongols played, dur- ing the age of their massive empire (early 13th to late 14th century), in improv- ing on a pre-existing Chinese technology through producing an easily portable apparatus for distillation. He argues that the Mongols, at a key early stage in the history of globalization, did two important things: not only did they dissemi- nate this improved technology widely, but they also created an environment in which a variety of cultures could produce their own distilled liquors using local ingredients.1 I adopted this theme in turn and applied it to Korea, in order to * I was able to finalize this paper thanks to the support of the CUNY John Jay sabbatical leave fellowship, PSC-CUNY 46 grant, a Eurasia Pacific Uninet grant, and the SNU Central Eura- sian Studies Institute. The paper’s Korean translation [Pak Hyŏn-Hŭi 박현희. “Sojuŭi hŭnggi: Monggol sigi (1206–1368) “Chungguk”esŏ hanbandoero chŭngnyugisurŭi chŏnp’a” 燒 (소주) 의 興起 – 蒙골 時期 (1206–1368) “中國” 에서 韓半島에로 蒸溜技術의 傳播] was pre- sented at the Korean Association for Central Asian Studies Annual Conference in Korea on April 23, 2016, and was published in Chung’ang Asia Yŏn’gu 中央아시아研究[Journal of Cen- tral Eurasian Studies] 21.1 (2016), 69-93. I wish to express my gratitude to the editors of the two journals (Crossroads and Chung’ang Asia Yŏn’gu) for allowing me to publish the paper in both English and Korean.
    [Show full text]
  • 2018 International Conference on Multiculture and Education(ICME)
    Table of Contents 2018 International Conference on Multiculture and Education Opening Remark ······························································································································· viii Welcoming Remark ····························································································································· x Program ············································································································································· xxii Keynote Speech Global modernity and its repercussion ····················································································· 3 Volker H. Schmidt(Singapore) Language education for marriage immigrant women and their families ························ 17 Seonjung Kim(Korea) Cultural Performance Session A-1 Research on transnational ethnic relations: World context and cases in Vietnam ···· 29 Vuong Xuan Tinh(Vietnam) Local cadres, corruption and villagers’ protests in a Red river Delta village, Vietnam ··· 50 Nguyen Van Suu(Vietnam) Young Korean Argentines in the Argentine garment industry and their social integration ······································································································································ 69 Jihye Kim(UK) In search of globally compassionate multicultural/intercultural education: Critical lessons learned from Rev. Theodore Hesburgh's vision and social activism during the civil rights movement and afterwards ····················································································
    [Show full text]
  • PREMIUM SAKE Wine Beer Korean Drinks
    cocktails korean drinks 7/glass 15/375ml BOKBUNJA JU RASPBERRY WINE distilled,SOJU vodka-like rice 7/glass 18/375ml rosé, hennessy,ROSÉ SANGRIA cointreau, ... 13 silverYUZU tequila, MARGARITA yuzu ... 13citrus liquor that is smooth and sweet black raspberries from bokbunja, piña sake, triple sec,lemon clean in taste Gochang, Korea served chilled ROCKS/8 4/glass 14/750ml CUCUMBER SOJU MAKKOLI el doradoHOTEL 3 DELyr LUNArum, ... 12giffard gin,BOOZY lavander LAVANDER syrup, FESTIVAL lemon, ... 12 the most refreshing house delicate rice wine, milky, blackberry, simple syrup, club soda infused soju we have! effervescent lime, club soda GLASS/8 MAESIL JU PLUM WINE YUZU MAKKOLI greenhokPAINTED gin, FIRE st.germain, ... 12 9/glass 24/375ml makkoli on the rocks with a banhez mezcal,JEJU bokbunja... 12 syrup, aperol, lemon, club soda sweet wine, served as is or splash of yuzu sake lime over ice as an aperitif vodka,BOOZY lychee LYCHEE puree, FIZZY ...lemon, 12 anchoDEAR reyes DESPERADO chili ...liquer, 12 pineapple, club soda reposado tequila, montenegro, PREMIUM SAKE pineapple, lime WATERMELON SOJU ... 13 WE NOW OFFER DAIGINJO JUNMAI 199 GRAND ST. BROOKLYN, NY 11211 DELIVERY AND PICKUP ST.AGRESTIS NEGRONI 100ML ... 12 ST.AGRESTIS SPRITZ 200ML CAN ... 10 11/glass 720ml/55 ORDERS THROUGH OUR WEBSITE! St. Agrestis Inferno Bitter, St. Agrestis Paradiso WAKATAKE ONIKOROSHI “DEMON SLAYER“ HARUSHIKA house-made Torino style Aperitivo, Sparkling Italian 15/glass 720ml/105 spring aroma with jasmine and 1-718-782-1424 smooth + complex, fruit notes mild citrus (dry) vermouth, Greenhook Ginsmiths Wine and Sparkling Water HOURS: 11AM-10PM AT CHECKOUT USE CODE DOKEBILOVESYOU TO American Dry Gin (Brooklyn Made) 180ml/12 WWW.DOKEBIBROOKLYN.COM Brooklyn Made) OZEKI ONE CUP DAIGINJO KUROSAWA RECEIVE 10% OFF ( round, full and silky on the 10/glass 300ml/26 720ml/64 palate, ripe fruit flavors full-bodied + earthy yet light with minerality beer Wine GINJO STARTERS 180ml/10 RED ..
    [Show full text]
  • Appetizer Soup
    Appetizer 만두구이 Pan Fried Dumpling sm 5.95 / lg 10.95 물만두 Water Dumpling sm 5.95 / lg 10.95 슈마이 Shumai sm 5.95 / lg 10.95 김밥 Gimbab 8.95 marinated beef and assorted vegetables rolled In seaweed and rice 떡볶이 Spicy Rice Cake 8.95 rice cakes in a hot and spicy chili sauce with vegetables 해물파전 Seafood Scallion Pancake 11.95 with sweet homemade soy sauce 야채파전 Vegetable Scallion Pancake 10.95 with sweet homemade soy sauce 김치파전 Kimchi Scallion Pancake 10.95 with sweet homemade soy sauce 순대 Soon Dae 7.95 steamed Korean blood sausage served with soybean paste and seasoned salt 양념두부 Seasoned Steam Tofu 7.95 steamed tofu, garnished with seasoned soy sauce, seaweed and scallions 풋콩 Edamame 5.95 Soup 미소 스프 Miso Soup 1.50 만두 스프 Dumpling Soup 4.95 떡 스프 Rice Cake Soup 4.95 미역 스프 Seaweed Soup 4.95 계란 스프 Egg Soup 4.95 오뎅 스프 Fish Cake Soup 4.95 Spicy Extra Spicy Korean BBQ dinner 갈비구이 Galbi Gui 22.95 LA style Korean short rib served with rice, side dishes 불고기 Bulgogi 20.95 thinly sliced house soy marinated beef served with rice, side dishes 돼지불고기 Pork Bulgogi 19.95 thinly sliced house chili marinated pork served with rice, side dishes 치킨불고기 Chicken Bulgogi 19.95 thinly sliced house chili marinated chicken served with rice, side dishes Noodle 자장면 Jajangmyun 12.95 hand made noodles, black bean sauce, pork, vegetables 간자장면 Ganjajang 13.95 hand made noodles, black bean sauce, pork, vegetables ( noodles and sauce separate ) 삼선간자장면 Samsun Ganjajang 13.95 hand made noodles, black bean sauce, seafood, vegetables ( noodles and sauce separate ) 짬뽕 Jambong 12.95 spicy
    [Show full text]
  • Korea Food Culture
    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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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).
    [Show full text]