Kimchi Namul Salad

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MENU ★= Recommendation KIMCHI Assorted kimchi 8 Chinese cabbage 4.5 Cucumber 4.5 Radish 4.5 Fried padron peppers Japchae ★ Marinated spring onion with chilli (V) 2.8 Edamame (V) 2.9 Edamame soy sauce & butter (V) 3.3 ★ Fried padron peppers (V) 5.5 Assorted kimchi Assorted namul (V) 3.8 Salted cabbage NAMUL Assorted namul 6 Spinach 3 Bean sprouts 3 Radish & carrots (V) 3 SALAD Takoyaki Marinated spring onion with chilli ★ HACHI salad (V) 5.8 Tomato salad with chilli vinegar dressing (V) 3.8 Cold tofu (V) 4 Spicy cold tofu (V) 4.5 Fried chicken with yuzu soy sauce 6 Japchae - Stir fried glass noodles with beef and vegetables - 7.2 ★ Takoyaki 6pcs 5 HACHI salad Tomato salad BBQ Please ask a member of staff for some garlic and kochujang (Korean spicy paste) BEEF Premium beef tongue 10.9 Beef tongue 8.8 Premium short rib - Kalbi - 10.9 - Kalbi - Short rib 8.8 ★ Oyster blade - Misuji - 10.9 Tri tip - Tomosankaku - 10.9 Hanging tender - Harami - 9.8 Premium short rib Japanese Wagyu beef 25 SEAFOOD Prawn (5pc) 10.8 VEGETABLE OTHERS Squid 5.5 (4pc) Eringi mushroom 5 Chicken breast 5.8 Capelin fish 4.5 Shiitake mushroom 5 Duck breast 7.8 Japanese scallop (3pc) 9.5 Padron pepper 4 Japanese style sausage 4.9 Oyster (5pc) 6.8 Onion 3.8 BBQ SIDES PORK Pumpkin 3.8 Lettuce wrap 3 Pork belly - Kalbi - 7.2 Sweet potato 3.8 Korean seaweed 2 Iberico pork secreto - ton toro - 7.9 SMALL HOT POT Spicy tofu stew 7.8 Spicy pork stew 8.8 Spicy oyster stew 11.8 Spicy duck stew 9.8 Spicy chicken stew 8.8 Spicy tofu stew Hot stone beef cheese curry RICE & NOODLES Cold noodles with beef broth 9.8 Spicy cold noodles without soup 11.5 Hot stone bibimbap 12 Bibimbap 10.8 ★ Home-made beef curry and rice 10 Hot stone bibimbap ★ Hot stone beef cheese curry 12.5 SOUP Rice ball (1pc) 2 Oxtail soup 6.8 Rice 1.8 Egg soup 4.3 Seaweed soup 4 DESSERT Miso soup 1.8 Home-made Yuzu sorbet 2.8 All prices include VAT at the current rate. 12.5% service charge will be added to your bill. If you have any allergies, please let us know! We use genetically modified oil .

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The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanović 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture.
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Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%.
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Fermented Kimchi
50 West High Street Ballston Spa NY 12020-1992 Tel: 518-885-8995 E-mail:[email protected] www.ccesaratoga.org KIMCHI: FERMENTED VEGETABLES Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made with a variety of vegetables and seasonings. Kimchi is used as a side dish, stew, soup, or with fried rice. Depending on the region of the country, the Kimchi may contain other ingredients, depending on the season and tradition. There are hundreds of varieties. Kimchi Recipe Ingredients 1 Napa Cabbage, 4 pounds 3/4 cup (3.2 to 4.8 ounces) combination of the following ingredients: Onion, Carrot, fresh Garlic, fresh Ginger ¼ cup (2.5 to 2.8 ounces) Salt (very important, this is a safety factor) 1 Tablespoon (½ ounce) Fish Sauce / Fermented Seafood (optional) 3 Tablespoons (½ ounce) dry ground Chili Pepper (optional) 1 Tablespoon (½ ounce) Soy Sauce (optional) Procedure: 1. Clean and prepare fresh ingredients (cabbage, radish, onions, carrot, garlic, ginger) 2. Combine fresh ingredients and salt and mix thoroughly. Pack into glass, ceramic (lead-free) or food grade plastic container. 3. Weigh down with food grade weight, cover, and let stand at room temperature (70 – 75 degrees): a. 4 days for milder Kimchi b. 7 days for “riper” Kimchi – will be more sour During curing, colors and flavors change and acidity increases. The level of acidity is as important to its safety as it is to taste and texture. In fermented foods, salt favors the growth of desirable acid producing bacteria while inhibiting the growth of others. There must be a minimum uniform level of acid throughout the mixed product to prevent the growth of Clostridium botulinum bacteria and other food borne pathogens.
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Great Food, Great Stories from Korea
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Korean Food and American Food by Yangsook
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How a Family Tradition Endures
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Korean Traditional Food: Status, Prospects and Vision for Globalization
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Easy, Fast Kimchi Recipe{Mak Kimchi}
Easy, Fast Kimchi Recipe {Mak Kimchi} Author: Rebecca Lindamood- from foodiewithfamily.com (great tutorial at this site) 3-8 pounds Napa cabbage 2 bunches green onions trimmed of the root bits 2-3 large carrots peeled, thinly julienned 1/2 cup kosher salt 1/2 cup Korean chili powder 15-20 cloves garlic overdoing garlic makes this stay on your breath more than usual., peeled 4-6 inches ginger peeled, rough chopped 1 tablespoon fish sauce unsweetened pear juice or unsweetened apple juice 4 tablespoons white miso paste Instructions 1. Cut the Napa cabbage in half long ways, then in half again long ways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours. 2. Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away. 3. Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and Korean pepper powder. Zap it on high 'til it's smooth- ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it's about pancake batter consistency... maybe a bit thinner. 4. Put the brined cabbage/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl.
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S.Korea, China Clash on Social Media Over Kimchi
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