DOCSLIB.ORG

Epiphany Farms Restaurant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Epiphany Farms Restaurant Epiphany Farms restaurant SMALL PLATES HARMONY KOREAN FRIED CHICKEN Double Fried Epiphany Pasture-Raised Chicken, Gochu Sauce, Pickles, Kimchi 12.99 ROASTED GARLIC HUMMUS Crisp Cellar Vegetables, Cracked Wheat Pita, Sesame Tahini 8.79 BEYOND CORNBREAD House-Smoked Bacon, Wilted Kale, Apple Chutney, Herbed Goat Cheese, Pork Jus 9.79 CLASSIC GUMBO House-Cured Ham, Pasture-Raised Chicken, Parsnip, Radish, Carrot, Turnip, Herbs, Short Grain Rice 8.59 VEGAN GUMBO Radish, Carrot, Turnip, Kale, Onion, Garlic, Hot Sauce, Herbs, Short Grain Rice 7.99 SALAD & BREAD BREAD & BUTTER Fresh-Baked Bread Assortment, Whipped Sexy Butter 3.59 FARM FORAGED GREENS Heirloom Radish, Feta, Pickled Beets, Sunflower Seeds, Harissa Vinaigrette 6.79 STEAK SKEWER Chef's Recommended Addition 6.99 FAVORITE ENTREES EPIPHANY FARMS PASTURE-RAISED ROASTED CHICKEN Chicken Breast , Roasted Potatoes, Turnip, Radish Medley, Jus 24.79 BRAISED PORK SHOULDER Jalapeno Cornbread, Turnip, Radish Medley, Wilted Kale, Napa Slaw, Smoked BBQ Sauce 19.29 EPIPHANY PORK FEATURE Our Chef's Daily Celebration of our Heritage Hogs raised at Epiphany Farms 27.99 MISO HONEY SALMON Steamed Short Grain Rice, Parsnip, Radish Medley, Miso Honey Glaze 23.59 HARMONY BEEF BULGOGI Short Grain Rice, Fried Egg, Radish Kimchi, Glazed Vegetables, Roasted Gim, Sesame 18.79 STIR FRY Fried Rice, Garlic, Ginger, Scallions, Sesame, Root Vegetables, Choice of Tofu, Steak Kabob, or Chicken Breast 16.99 LASAGNA BOLOGNESE Pasture Raised Pork & Beef, Heirloom Tomato Sauce, Mozzarella, Parmesan, Ricotta, Farm Vegetables 18.29 CHARBROILED STEAKS Served with Potato Gratan, Hollandaise, Carrot, Turnip, Radish Medley, Demi Glace 9oz BISTRO FILET* 24.99 6oz FILET MIGNON* 29.29 14oz PRIME RIBEYE* 39.79 with Chimichurri ADDITIONS SAUTEED MUSHROOMS 7.29 EPIC FRIES 3.99 POTATO GRATAN 6.79 WHITE RICE 2.99 Featuring Shiitake Mushrooms Truffle Oil Glazed Hollandaise & Jus Korean Short Grain * The Illinois Department of Public Health advises that eating raw or under cooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems Thorough cooking of such animal foods reduces the risk of illness. v 065.21 Yuba (2 per order) VG V GF ..........................4.29 Tamagoyaki V GF ....................................10.59 Honey Soy Marinated Tofu Pocket, Pickled Vegetables, Tamago, Carrot Takuan, Basil, Mint, Farm Greens, Gim, Scallion, Sushi Rice, Teriyaki Teriyaki, Fried Sweet Potato Noodle, Lemon Airhead Spiced Edamame VG V GF ........................ 6.29 Gimbap VG V GF ......................................... 9.59 Pretzel Roll V ....................................... 7.59 Marinated Tofu, Kimchi, Pickled Vegetables, Teriyaki, Sriracha Served with Seasonal Jam, Parmesan, Nacho Cheese Farm 2 Face V ........................................ 13.59 Banchan ..................................................... 7.59 Tempura Roll, Farm Greens, Carrot, Cream Cheese, Shareable Korean Side Dishes with Rice and Gim Peppers, Teriyaki, Scallion, Ponzu Dipping Sauce Add Salmon Roe for 3.99. Spicy Korean Chicken .............................. 13.79 Tempura Fried Chicken, Carrot, Kimchi, Cilantro, Pickled Radish, House Pepper Blend, Teriyaki, Jalapeño, Spicy Mayo Spicy Salmon* .................................. 13.79 Carrot, Daikon Radish, Jalapeño, Masago, Spicy Mayo, Sriracha Gucci Cali ............................................. 13.79 Seasoned Lump Crab, Avocado, Cucumber, Lemon Puree, Teriyaki, Tempura Crumble Add Salmon 6.99, Shrimp 6.99, Chicken 3.99, or Tofu 3.79 Hydra Tuna Roll* GF ............................. 13.79 V GF Tuscan Kale .................................... 6.79 Spicy Tuna Mix, Basil, Mint, Cilantro, Greens, Pickled Vegetables, Candied Almond, Cranberry, Feta, Sherry Vinaigrette Chopped Peanuts, Wasabi Mayo, Hydra Sauce Tuscan Kale Salad has been with Anju since its inception in Mega Roll* ............................................ 13.79 2014. Amazing balance and farm fresh kale have made BBQ Squid, Salmon Sashimi, Carrot, Pickled Vegetables, this healthy option a must have with every visit! Enjoy! Pineapple, Kimchi, Avocado, Teriyaki, Sriracha Tempura Shrimp ...................................14.29 Carrot, Daikon Radish, Scallion, Cilantro, Teriyaki, Spicy Mayo Add Salmon Roe to Any Bowl for 3.99 Chilled Noodle Bowl VG V GF .............. 9.59 Sweet Potato Noodles, Gochujang Soy Sauce, Pickles, Shiitake Served One Per Order Mushrooms, Kimchi, Scallion, Sesame Tamago V GF ........................................... 2.99 Farm Fresh Japanese Egg Omelette, Pickled Vegetables Vegetable Bowl V GF ............................10.29 Tamago, Tofu, Avocado, Greens, Rice, Farm Vegetables Marinated Tofu VG V GF ......................... 2.99 Kimchi, Pickled Vegetables Fish Bowl* GF .........................................12.99 Salmon Sashimi, Tuna Mix, Rice, Farm Greens, Pickles, Gim Atlantic Salmon* .................................4.29 Masago, Carrot, Radish Pork Belly Ramen* ..................................... 13.79 Tonkatsu-Style Broth, Marinated Soft Boiled Egg, Yellowfin Tuna* GF ................................4.99 Seasonal Vegetables, Shiitake Mushroom, Scallion, Sesame Avocado, Pickled Vegetables VG Vegan V Vegetarian Pescatarian GF Gluten Free * The Illinois Department of Public Health advises that eating raw or under cooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems Thorough cooking of such animal foods reduces the risk of illness. Add a Fried Egg to Any Pizza for 1.79 Pizza Bianco V ...................................... 9.79 & Roasted Garlic Cream Sauce, Mozzarella, Parmesan, Herbs Steam Buns Served Three Per Order, Dumplings Five Margherita V ........................................ 9.79 Vegetarian Steam Buns V .................... 6.29 Tomato Sauce, Fresh Mozzarella, Basil, Garlic Oil Mushroom, Kale, Swiss Cheese, Cheddar Cheese, Pickled Veg Funghi V ............................................... 11.99 Pork Steam Buns ........................................ 7.99 Tomato Sauce, Mozzarella, Parmesan, Mixed Mushrooms, Roasted Pork Shoulder, Korean BBQ Sauce, Scallion, Sriracha Dressed Greens Yum-Yum Chicken Buns ............................. 7.99 Chef Tip—Add Andouille Sausage and Jalapeño for 1.79 Roasted Chicken, Pineapple, Spicy Red Curry, Honey Root Down VG V ....................................12.99 Anju Pork Dumplings .................................7.79 Tomato Sauce, Vegan Cheese, Vegan Pepperoni, Mushrooms, Seasoned Ground Pork, Pickles, Scallion, Teriyaki Onion, Dressed Farm Greens, Green Meat Radish, Crispy Onions Chef Tip—Try them fried! El Diablo ............................................... 13.29 Tomato Sauce, Mozzarella, Andouille Sausage, Jalapeño, Korean Red Pepper Flake Hawaiian .................................................... 13.59 Tomato Sauce, White Cheddar, Smoked Ham, Roasted Sweet Pineapple, Herb Mix DESSERT OFFERINGS Buffalo Chicken ....................................... 13.59 Ranch Sauce, Cheddar, Spicy Chicken, Onion, Buffalo Sauce Anju Tofu Donuts [7] .............................. 7.79 Whipped Tofu, Caramel Sauce, Herb Sugar Beef Bulgogi ............................................. 13.79 Korean BBQ Sauce, Cheddar Cheese, Fudge Brownie ........................................5.79 Bulgogi-Marinated Beef, Kimchi, Teriyaki, Fried Egg Vanilla Ice Cream, Chocolate Sauce Bahn Mi ...................................................... 13.99 Miso Oatmeal Cookie ............................ 2.99 Hoisin Garlic Cream Base, Ham, Jalapeno, Cheddar, Sweet & Savory Pickled Vegetables, Cilantro, Lime Creme Brulee ...........................................4.59 12” Gluten-reduced crusts available for 1.79 Farm Egg Custard, Fresh Fruits, House-Made Marshmallow Flourless Chocolate Cake .................... 7.79 Blueberry Compote, Marshmallows, Whipped Cream, Mixed Berry Sauce, Lemon Meringue Tiramisu ...................................................7.59 Marscapone Mousse, Espresso Cake, Cocoa Nibs, Ganache, Marshmallow Jumbo Wings 5 for $8.99 | 10 for $16.99 | 20 for $29.99 Anju Means "bar 안주snacks" in Korean; food that Sauces: Anju Hot & Sweet, Korean BBQ , Thai Chili & Lime, pairs well with alcohol, family, and friends Buffalo WINES BY THE GLASS SPARKLING CAVA BRUT RESERVA Campo Viejo, Rioja, Spain 7 | 27 ROSSO SEMI SWEET Luca Bosio, Piedmont, Italy 9 | 35 WHITE RED HOUSE WHITE Farmhouse, Sonoma, CA 8 | 31 HOUSE RED Farmhouse, Sonoma, CA 8 | 31 CHENIN BLANC Dry Creek Vineyards, Sonoma, CA 9 | 35 CABERNET FRANC Cosentino, “The Franc,” Napa, CA 10 | 39 SAUV BLANC Dry Creek Vineyards, Sonoma, CA 10 | 39 CABERNET SAUVIGNON Oblivion, Paso Robles, CA 11 | 47 CHARDONNAY Banshee, Sonoma Coast, CA 12 | 47 PINOT NOIR Acquinas, North Coast, CA 12 | 47 BOTTLE & CAN BEERS LIGHTER BODIED MEDIUM BODIED FREEDOM OF SPEACH Revolution, IL Session Sour, 4.5% 5.25 DOMAINE DUPAGE Two Bros, IL French Country, 5.5% 5.75 PRAIRIE PATH Two Brothers, IL American Blonde Ale, 5.1% 5.75 ELIOT NESS Great Lakes, OH Amber Vienna Lager, 6.2% 6.75 WHITE RASCAL Avery Brewing, CO Witbier, 5.6% [can] 6.00 GOLDEN MONKEY Victory, PA Belgian Tripel, 9.5% [can] 7.25 BUDWEISER Anheuser-Busch, MO 5.0% 3.50 BUD LIGHT Anheuser-Busch, MO 4.2% 3.50 FULL BODIED & PALE ALES COORS LIGHT Coors, CO 4.2% 3.50 EUGENE
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]
  • Nutrients and Bioactive Potentials of Edible Green and Red Seaweed in Korea K
    Sanjeewa et al. Fisheries and Aquatic Sciences (2018) 21:19 https://doi.org/10.1186/s41240-018-0095-y REVIEW Open Access Nutrients and bioactive potentials of edible green and red seaweed in Korea K. K. Asanka Sanjeewa, WonWoo Lee and You-Jin Jeon* Abstract Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source. Keywords: Edible seaweed, Bioactive, Functional foods Background public awareness, demand for seaweeds and their commer- Seaweeds have been used as human food since ancient times.
    [Show full text]
  • Edible Seaweed from Wikipedia, the Free Encyclopedia
    Edible seaweed From Wikipedia, the free encyclopedia Edible seaweed are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber.[1] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food A dish of pickled spicy seaweed additives.[2] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[3] The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.[4] Contents 1 Distribution 2 Nutrition and uses 3 Common edible seaweeds 3.1 Red algae (Rhodophyta) 3.2 Green algae 3.3 Brown algae (Phaeophyceae) 3.3.1 Kelp (Laminariales) 3.3.2 Fucales 3.3.3 Ectocarpales 4 See also 5 References 6 External links Distribution Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times.[5] Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England,[6] as well as Nova Scotia and Newfoundland.
    [Show full text]
  • The Future of Food
    The Future of Food 16 scientifically grounded recipes for good food This cookbook is developed by students who participated in the honours lab: The Future of Food 2019. Table of contents Foreword ................................................................................................................................................. 4 1. Addressing Barriers for Eating Healthy and Sustainable ................................................................. 5 2. Give the oceans some love by making this fish-free salmon instead of buying the real thing. .... 14 3. Skip Jollibee, Eat a Homecooked Meal! ........................................................................................ 21 4. A healthy ‘frikandelbroodje’ .......................................................................................................... 33 5. The (real) Happy Meal ................................................................................................................... 39 6. The Issues of Consuming Dairy Products and Possible Alternatives ............................................. 48 7. Snacking is a thing ......................................................................................................................... 56 8. Kimbap – A healthy dish for a sustainable future of food ............................................................. 65 9. Meg’s HABLUBAMU ....................................................................................................................... 74 10. Anti-Rheumatoid Arthritis pancakes
    [Show full text]
  • Korean Dance and Pansori in D.C.: Interactions with Others, the Body, and Collective Memory at a Korean Performing Arts Studio
    ABSTRACT Title of Document: KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO Lauren Rebecca Ash-Morgan, M.A., 2009 Directed By: Professor Robert C. Provine School of Music This thesis is the result of seventeen months’ field work as a dance and pansori student at the Washington Korean Dance Company studio. It examines the studio experience, focusing on three levels of interaction. First, I describe participants’ interactions with each other, which create a strong studio community and a women’s “Korean space” at the intersection of culturally hybrid lives. Second, I examine interactions with the physical challenges presented by these arts and explain the satisfaction that these challenges can generate using Csikszentmihalyi’s theory of “optimal experience” or “flow.” Third, I examine interactions with discourse on the meanings and histories of these arts. I suggest that participants can find deeper significance in performing these arts as a result of this discourse, forming intellectual and emotional bonds to imagined people of the past and present. Finally, I explain how all these levels of interaction can foster in the participant an increasingly rich and complex identity. KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO By Lauren Rebecca Ash-Morgan Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2009 Advisory Committee: Dr. Robert C. Provine, Chair Dr.
    [Show full text]
  • Beyond Line: the Art of Korean Writing
    LACMA Exhibition Checklist Beyond Line: The Art of Korean Writing Introduction Suh Se Ok Person, c. 1990 Ink on paper 55 1/2 × 54 3/4 in. National Museum of Modern and Contemporary Art, Korea Kim Choong Hyun Poem on the Diamond Mountains, in Hangeul Script, c. 1900 Pair of hanging scrolls; ink on paper a-b) image: 50 × 24 3/4 in. each Los Angeles County Museum of Art Prehistoric Unknown Bangudae Petroglyphs, mid-20th century Ink on paper Imprint (total 3 pieces of hanging scrolls): 153 9/16 × 241 5/16 in. a): 153 9/16 × 86 5/8 in.; b): 153 9/16 × 76 in.; c): 153 9/16 × 86 5/8 in. Woljeon Museum of Art Icheon Unknown Letter Paper, 1392–1910 Paper Sheet (each): 10 15/16 × 19 3/8 in. Total 6 pieces National Museum of Korea Unknown Ink Stone Case 10 × 14 3/8 × 8 3/4 in. Robert Nicolais Pair of Inksticks Soot Each: 6 × 3 7/8 × 1 in. Ok Whan Kim Inkstick Soot 7 × 2 3/8 × 5/8 in. Ok Whan Kim Inkstone with Grape Design in Relief 16 × 12 × 2 in. Weight: 15 lb. Jun Soo Lee Unknown Writing Brush Animal hair and wood Length: 16 in. Sang H Han Writing brush Animal hair and wood Length: 14 in. Sang H Han Writing brush Animal hair and wood Length: 12 in. Sang H Han Unknown Water Dropper in the Form of a Lion, Joseon dynasty (1392–1910), 19th century Molded porcelain with blue painted decoration under clear glaze Height: 2 7/8 in.; length: 4 3/4 in.
    [Show full text]
  • Hyopsung Surveyors & Adjusters Corporation
    FISHERY CLAIMS HYOPSUNG SURVEYORS & ADJUSTERS CORPORATION BUSAN, KOREA BUSAN SEOUL PYEONGTAEK & DANGJIN POHANG 7th Floor, Dongju Building, Tel : +82-2-752-2963, Tel : +82-41-357-9528 Tel : +82-54-273-7057 5, Jungang-daero 42beon-gil, E-mail : [email protected] E-mail : [email protected] E-mail : [email protected] Jung-gu, Busan, Korea INCHEON GWANGYANG & YEOSU ULSAN Tel : +82-51-463-6551 Tel : +82-32-882-9010 Tel : +82-61-791-7495 Tel : +82-52-227-0826 E-mail : [email protected] E-mail : [email protected] E-mail : [email protected] E-mail : [email protected] INTRODUCTION The Korean peninsula is surrounded by the sea on three sides and fishing activities using various gears and facilities thrive all the year round. Vessels navigating in Korean waters often come into contact with fishing nets, seaweed farms or other floating aquaculture facility resulting in damage to the fishing gears and facilities. Upon noticing an incident, the owner of the damaged gear or facility (“the fisherman” hereinafter) will contact the Korea Coast Guard, who will launch an immediate investigation and establish whether the vessel involved came into contact with the facility due to negligence or intentional act. The fisherman will then pursue a claim for his financial loss against the Owners of the vessel. The following is the brief summary of the characteristics of commercial fishing activities in Korea, which we hope would be of assistance to the Clubs and the Members. CHAPTER 1. Commercial Fishing in Korea According to the Fisheries Act of Korea, commercial fishing (fishery business) is classified as follows : Set-net fishing Seaweed cultivation Shellfish cultivation Licensed Fishery Business Cultivation of fish or similar Combined cultivation Communal fishing Cooperative cultivation Cultivation in the open sea Fishery business Inshore fishery Coastal fishery Fishery within a demarcated Permitted Fishery Business zone Cultivation in inland sea water Reported Fishery Business Others Page 2 / 11 CHAPTER 2.
    [Show full text]
  • New Zealand Trade and Enterprise
    Undaria market sizing Japan & South Korea New Zealand Trade and Enterprise August 2020 kpmg.com/nz © 2020 KPMG, a New Zealand partnership and a member firm of the KPMG network of independent member firms affiliated 1 with KPMG International Cooperative (“KPMG International”), a Swiss entity. All rights reserved. Printed in New Zealand. Disclaimer Inherent Limitations This report has been prepared in accordance with our Statement of Work dated 23 June 2020. The services provided under our Statement of Work (‘Services’) have not been undertaken in accordance with any auditing, review or assurance standards. The term “audit/review” used in this report does not relate to an audit/review as defined under professional assurance standards. The information presented in this report is based on information made available to us in the course of our work/publicly available information/information provided by New Zealand Trade and Enterprise (“NZTE”). We have indicated within this report the sources of the information provided. Unless otherwise stated in this report, we have relied upon the truth, accuracy and completeness of any information provided or made available to us in connection with the Services without independently verifying it. No warranty of completeness, accuracy or reliability is given in relation to the statements and representations made by, and the information and documentation provided by NZTE as part of the process. [In relation to any prospective financial information/forecasts/projections included in the report, we do not make any statement as to whether any forecasts or projections will be achieved, or whether the assumptions and data underlying any such [prospective financial information/forecasts/projections] are accurate, complete or reasonable.
    [Show full text]
  • RAMEN Mokbar Ramen Ramen Toppings RICE Mokbar Jipbap
    RAMEN mokbar ramen CLASSIC “BIBIMBAP”클래식 라면 | 14 gochujang pork broth, braised pork, spinach, bean sprouts, scallions, KOREAN-STYLE CRAFT shiitake mushrooms, nori RAMEN KIMCHI “KIMCHI JJIGAE” 김치 라면 | 14 ALL RAMEN AVAILABLE kimchi bacon broth, braised pork, stewed bacon kimchi, scallions, nori WITH NOODLES OR RICE CHICKEN “SAMGYETANG” 삼계탕 라면 | 14 ALL RAMEN roasted ginger chicken broth, pulled chicken, cucumber, garlic chive AVAILABLE AS kimchi SET MENU +4 VEGAN MISO “DOENJANG” 된장 라면 | 14 SET MENU SERVED doenjang miso broth, tofu, spinach, beansprouts, shiitake mushroom, WITH crispy potatoes, scallions SEASONAL BANCHAN & KIMCHI ARMY “BUDAE” 부대 라면 | 18 spicy kimchi pork broth, spam, sausage, pork belly, bacon, kimchi, tofu, watercress, cheddar cheese EXTRAS | 2 ramen toppings POACHED EGG . RICE . EXTRA NOODLE . TOFU . PICKLED DAIKON . PICKLED MUSHROOM . SPINACH . BEANSPROUTS . CRISPY POTATOES . CUCUMBERS . SCALLIONS . NAPA KIMCHI . WHITE KIMCHI . DAIKON KIMCHI . CUCUMBER WITH ANY RAMEN KIMCHI . GARLIC CHIVE KIMCHI . STEWED BACON KIMCHI ORDER PROTEIN | 3 BRAISED PORK . PULLED CHICKEN . SPAM . PORK BELLY . SAUSAGE . BACON RICE mokbar jipbap KALBI JJIM 갈비찜 | 24 braised short rib, fingerling potato, baby carrots SET MENU SERVED WITH FISH OF THE DAY 오오오 오오오| 24 SEASONAL BANCHAN & dashi soy broth, braised daikon radish KIMCHI KIMCHI JAEYOOK 김치 제육 | 24 ‘SSAM’ MARKET cured pork belly, caramelized kimchi GREENS, SSAMJANG & RICE CHICKEN CURRY KATSU 치킨 카레 까스 | 24 (WHITE OR 5-GRAIN breaded crispy chicken, Korean madras curry sauce BROWN +2) TOFU STEAK
    [Show full text]
  • Bridled Tigers: the Military at Korea's Northern Border, 1800–1863
    University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863 Alexander Thomas Martin University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Asian History Commons Recommended Citation Martin, Alexander Thomas, "Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863" (2019). Publicly Accessible Penn Dissertations. 3499. https://repository.upenn.edu/edissertations/3499 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3499 For more information, please contact [email protected]. Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863 Abstract The border, in late Chosŏn rhetoric, was an area of pernicious wickedness; living near the border made the people susceptible to corruption and violence. For Chosŏn ministers in the nineteenth century, despite two hundred years of peace, the threat remained. At the same time, the military institutions created to contain it were failing. For much of the late Chosŏn the site of greatest concern was the northern border in P’yŏngan and Hamgyŏng provinces, as this area was the site of the largest rebellion and most foreign incursions in the first half of the nineteenth century. This study takes the northern border as the most fruitful area for an inquiry into the Chosŏn dynasty’s conceptions of and efforts at border defense. Using government records, reports from local officials, literati writings, and local gazetteers, this study provides a multifaceted image of the border and Chosŏn policies to control it. This study reveals that Chosŏn Korea’s concept of border defense prioritized containment over confrontation, and that their policies were successful in managing the border until the arrival of Western imperial powers whose invasions upended Chosŏn leaders’ notions of national defense.
    [Show full text]
  • Global Health Food
    SAMHAE COMMERCIAL CO.,LTD. SINCE ESTABLISHED IN 1968 SINCE ESTABLISHED SAMHAE COMMERCIAL CO.,LTD. GLOBAL HEALTH FOOD ROASTED SEAWEED SEASONED SEAWEED FOR SEAWEED SNACK FOR SEAWEED CRUMBLE FOR FOR SUSHI MUNCHIES & BEVERAGE FUN & HEALTH VARIOUS CUISINES SAMHAE COMMERCIAL Co., Ltd. Company Introduction HEALTHY FOOD PROVIDER IN THE WORLD SAMHAE Commercial CO.,LTD, have been in seaweed industry since 1968 and celebrated 50th anniversary in 2018. We are a first seaweed manufacturer who developed the Korean style of seasoned seaweed. Our strengths are 1) systemized supply chain of raw material seaweed and 2) guaranteed quality of products. SAMHAE have been participating only in seaweed industry since its beginning and is the leading company of Korean seaweed industry. SAMHAE’s seaweed products were awarded as “World Class Product” in 2002. We are holding various global certifica- tions such as FSSC22000, ISO9001, HACCP, HALAL, USDA N.O.P, and EU organic to guarantee consumer’s health and happiness by providing safe and healthy food products. In Dec. 2018, we were awarded “US $70 Million Export Award” from the Korea International Trade Association for the first time in a field of Korean seaweed industry. We, all members of SAMHAE, promise to produce and provide safe food products of the best quality and best credit to our consumers and enhance consumer services. Company History FOR 50 YEARS, SEAWEED BUSINESS ONLY 10 Dec 1968 1 Dec 2002 Kwangjoung Kim, the president of SAMHAE, started up the Established 2nd factory in Buan, Korea seaweed business. 30 Nov 2007 22 May 1982 Awarded the “US $10 Million Export Award” from the Korea Inter- First developed the “Seasoned Seaweed”, Korean style of sea- national Trade Association weed product.
    [Show full text]
  • IV. Geoenginering Macroalgae
    IV. Geoengineering with Macroalgae Macroalgae or seaweed, refers to several species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Seaweed grows quickly. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources. Since aquaculture of macroalgae may avoid the considerable cost involved in fertilization of microalgae and many of the above objections to fertilization-based microalgae geoengineering, macroalgae deserve examining for possible use in carbon sequestration. Macroalgae Aquaculture and Carbon Sequestration Approach/rationale Macroalgal aquaculture is performed in the nearshore environment, to supply a range of products from food to nutraceuticals. It is a well-established industry globally (Pereira and Yarish, 2008), and in particular in China, Japan and S. Korea (Chung et al., 2011). In this Asia-Pacific region, macroalgal cultivation already may account for ~0.8 Mt organic carbon accumulated annually (Sondak et al., 2017), this compares with estimates of the natural and ongoing sequestration of macroalgae in the deep ocean and sediments of ~170 Mt C per year (Krause-Jensen and Duarte, 2016). There has been debate about whether this aquacultural approach can be extended onto larger scales to produce biomass that could potentially be sequestered (Chung et al., 2011; Duarte et al., 2017; Moreira and Pires, 2016; Raven, 2017). Macroalgal material could be stored in containers placed on the deep ocean seabed e.g. the geosynthetic containers, but the costs of such an approach may make it impractical. Sondak et al. (2017) advocated that cultivated macroalgae could mainly play a key role as a ‘carbon donor’ for biomass conversion into biogases and/or biofuels.
    [Show full text]