DOCSLIB.ORG

Gaonnuri Menu 12.4.20

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gaonnuri Menu 12.4.20 APPETIZERS Calamari Salad | 16 Shrimp Pancake | 18 Sweet & Spicy Fried Chicken | 16 Fried calamari, arugula, red cabbage Shrimp pancake with scallops Fried boneless chicken thighs with spicy port wine sauce and bell pepper with nuts, house sauce Tuna Tartare | 18 Spicy Stir Fried Octopus | 24 Japchae | 20 Fresh raw tuna with red pepper paste Stir fried octopus with bean Stir fried glass noodles with choice sprouts, onions, carrots and squash of beef, mushrooms or seafood Beef Tartare | 22 Seared Scallops | 18 Steamed Dumplings | 16 Beef tartare with sesame oil, sweet soy, garlic and honey Scallops with eggplant Dumplings with tofu and scallions, and wild chives choice of beef or vegetarian Seafood Pancake | 22 Mushroom Tangsoo | 18 Braised Pork Belly | 24 Seafood scallion pancake with calamari, squid, shrimp Deep fried mushrooms with Pork with sweet kimchi, cinnamon, sweet & sour sauce garlic and lettuce salad SETS GAON SET | 52 per person NURI SET | 46 per person Select cuts of: Select cuts of: Prime Ribeye Marinated Galbi , Duck Breast , Pork Belly , Bulgogi Chicken Breast Both sets Banchan Seasonal Salad Soybean Stew Kimchi Stew Egg Casserole include: BARBEQUE Non-Marinated Galbi | 43 Bulgogi | 36 SIDES Prime Beef Short Rib Marinated Thinly Sliced VeGetable BBQ Platter | 20 Prime Ribeye Marinated Galbi | 43 Pyogo, king oyster mushroom, Pork Belly | 32 button mushroom, squash Marinated Prime Beef Short Rib Small Stone Pot Bibimbap | 15 Prime Ribeye | 48 Chicken Breast | 32 Choice of Short Rib Spicy Pork Duck Breast | 42 Jumbo White Shrimp | 36 Seafood or Vegetarian ENTREES Spicy Kimchi and Pork Stew | 20 Stone Pot Bibimbap | 24 Shrimp & Lobster Kimchi Fried Rice | 34 Spicy kimchi stew with pork and tofu Choice of beef, spicy pork, chicken, seafood or vegetarian Kimchi fried rice with shrimp, lobster and egg Soybean and Beef Stew | 20 Black Cod Jorim | 38 Salmon Gui | 28 Soybean miso base stew with Black cod with king oyster mushroom, beef, tofu and vegetables daikon radish, shishito pepper Salmon with arugula and pear dressing Seafood Soft Tofu Stew | 20 Black Cod Gui | 38 Soft tofu stew with shrimp, clams, Black cod with white kimchi, chive, mussels, onions and peppers soybean and red pepper paste New York, New York *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Full Spirits & Wine List WINES BY THE GLASS SPARKLING Prosecco Ca’ Furlan Cuvee Beatrice, Veneto, Italy 14 Champagne Charles Cazanove ‘Premier Cru’ NV 21 Champagne Moet & Chandon Imperial Brut NV 25 WHITE Chablis William Fevre ‘Champs Royaux’, France 2018 18 Chardonnay Aviary, Napa Valley, California 2018 14 Sancerre Pascal Jolivet, Loire, France 2018 18 Pinot Grigio Vigneti Del Sole, Delle Venezie, Italy 2018 14 Riesling Trimbach, Alsace, France 2016 14 Moscato CasaSmith ViNO, Washington 2017 14 RED Malbec Monteviejo ‘Festivo’, Mendoza, Argentina 2018 14 Zinfandel Saldo from Prisoner Wine Company, N. Region, California 2017 18 Cabernet Sauvignon Beaulieu Vineyards ‘BV’, Napa Valley, California 2016 16 Pinot Noir Copain ‘Tous Ensemble’, Sonoma Coast, California 2016 14 Sangiovese Antinori Toscana Villa Rosso, Tuscany, Italy 2016 16 Merlot Decoy By Duckhorn, Sonoma Valley, California 2017 14 COCKTAILS Old Fashioned Whistlepig 6yr Rye, Whistlepig Maple Syrup, Angostura 16 Manhattan Rebellion Rye, Gonzalez Bypass Rojo, Angostura 16 Sidecar Remy VSOP, Grand Marnier, Lemon 16 Daiquiri Plantation Rum, Lime, Sugar 16 Vesper Haku Vodka, Raku Gin, Lillet Blanc 16 Dark & Stormy Plantation Dark Rum, Q Tonic Ginger Beer, Lime 16 SAKE & SOJU SAKE SOJU Takatenjin, Tokubetsu Honjoz 72 Dae Jang Bu 30 Light body, melon, banana (720 ml) Chumchurum 22 Baek Sae Ju 22 Mizubasho, Junmai Daiginjo 96 Bok Bun Ja 22 Seol Joong Mae 23 Light, dry, melon notes (500 ml) BEER DRAFT BOTTLED Asahi Japan 8 Kloud Korea 8 Singlecut IPA Queens, New York 8 Brooklyn Lager New York 8 Guinness Ireland 8 Stella Artois Belgium 8 NON-ALCOHOLIC Apple Ginger Sparkler Apple Juice, Ginger Ale, Ginger 8 Yuzu Fresh Honey, Yuzu, Mint, Seltzer 8 Pom-Monade Pomegranate, Lime, Agave 8 Coca-Cola / Diet Coca-Cola 5 Ginger Ale 5 Sprite 5 New York, New York.
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.
    [Show full text]
  • 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]
  • 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.
    [Show full text]
  • 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.
    [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]
  • Menu September 2016
    LUNCH MENU A LA CARTE ALL YOU CAN EAT MONDAY-THURSDAY 11AM-2:30PM | EXCEPT HOLIDAYS 불고기 BULGOGI *soy garlic sliced rib eye 18 BEEF 매운 불고기 SPICY BULGOGI *spicy sliced rib eye 19 차돌 박이 CHADOL BAKGI *fatty brisket 19 LUNCH SPECIAL $12 곱창 KOEP CHANG *small intestines 19 대창 DAE CHANG *large intestines 21 select one meat 막창 MAK CHANG *beef abomasum 21 소혀 SOH HYU *beef tongue 26 BULGOGI | 불고기 SOY DWEJI BULGOGI | 간장 돼지불고기 안창살 AHN JUNG SSAL *skirt steak 29 1 soy garlic sliced rib eye* soy garlic sliced pork* 갈비 GALBI *soy garlic short ribs 31 생 갈비 SAENG GALBI *unmarinated short ribs 32 SPICY BULGOGI | 매운 불고기 SPICY DWEJI BULGOGI | 매운 돼지 불고기 갈비 주물럭 GALBI JUMULUK *marinated short rib steak 33 spicy sliced rib eye* spicy sliced pork* 육수 불고기 [2ppl] YOOKSU BULGOGI *soy garlic rib eye in broth 38 꽃등심 SAM KYUP SAL | 삼겹살 DAK GALBI | 닭 갈비 KKOT DEUNGSHIM *angus beef rib eye 44 등심 주물럭 3-layered pork belly* spicy chicken* DEUNGSHIM JUMULUK *soy garlic angus rib eye 45 KOCHUJANG SAM KYUP SAL | 고추장 삼겹살 GOH DEUNG UH| 고등어 삼겹살 SAM KYUP SAL *3-layered pork belly 18 spicy pork belly* mackeral* 대패 삼겹살 DAE PAE SAMKYUP *thinly sliced pork belly 18 PORK 간장 돼지불고기 MAHNUL SAM KYUP SAL | 마늘 삼겹살 CHO KI | 조기 SOY DWEJI BULGOGI *soy garlic sliced pork 19 garlic pork belly* yellow croaker* 매운 돼지불고기 SPICY DWEJI BULGOGI *spicy sliced pork 19 고추장 삼겹살 JANG SAMKYUP *spicy pork belly 20 CURRY SAM KYUP SAL | 카레 삼겹살 KKAL CHI | 갈치 마늘 삼겹살 MAHNUL SAMKYUP *garlic pork belly 20 curry pork belly* belt fish* 카레 삼겹살 CURRY SAMKYUP *curry pork belly 20 허브 삼겹살 HERB SAMKYUP *herb pork belly 20 HERB
    [Show full text]
  • Noodles Rice Small Plates Soup Wood Grill
    All banchan are gluten free.Garlic Spinach and Marinated Bean Sprouts are also vegan. Banchan small plates Complimentary side dishes that enhance the flavors of your meal. Jjin Mandu Gun Mandu V House-made steamed dumplings with pork, House-made pan fried dumplings with assorted House Kimchi beef, & kimchi (10) vegetables & mushrooms (10) Garlic Spinach Marinated Bean Sprouts Ddukbokki V GF Sangchu Geotjeori V GF wood grill Rice cakes & scallions sautéed in a sweet Leafy greens and julienned scallion salad with Bulgogi GF GF & spicy chili sauce (9) sesame dressing (8) Beoseot Thinly sliced marinated ribeye (22) Marinated shiitake, cremini, & hen of the woods Tong Dak Bossam GF mushrooms (18) Ddak Gui GF Spicy-sweet Korean-style fried chicken (10) Slow roasted pork belly served with a scallion Thinly sliced sesame-marinated chicken salad, ssamjang (soybean-paste) dipping sauce, Vegetarian & Vegan marinade available thighs (18) upon request. and assorted greens (12) Please note: our samjang sauce is not gluten free at this time. All grill items are served with steamed rice, assorted leafy greens for wrapping, sesame oil with salt & cracked peper, and ssamjang (soybean & chili paste) sauce. Vegetarian & Vegan Bibimbap Options Sub Tofu for Bulgogi Vegan orders will not include kimchi rice Sub Extra Vegetables for Bulgogi or egg unless otherwise specified. soup Bibimbap* GF Kimchi Jigae GF Kalbi Tang GF Korean mixed rice with assorted seasonal veggies, Comforting spicy kimchi stew with tofu, pork Rich but delicate clear soup with beef short ribs, bulgogi, fried egg, & gochujang sauce (14) belly, & vegetables (14) glass noodles, korean radish, onion, & garlic (18) Kimchi Bokkeumbap GF Additional Egg $2 Vegetarian & Vegan Option: May Be Made Without Pork Comforting house-made kimchi fried rice with Add Ddak Gui $4 pork belly, fried egg, & roasted seaweed (13) Add Tofu $4 Sides: twenty percent of House Kimchi $5 Steamed Rice $3 House Pickles $5 Ssamjang $1 your order will go Set of Banchan $5 Gochujang $1 noodles directly to our team.
    [Show full text]
  • Culinary Team Chef Jake S. Jung, Joonho Noh, Sehwan Kim, Emily Kim, Michael Romo
    Culinary Team Chef Jake S. Jung, Joonho Noh, Sehwan Kim, Emily Kim, Michael Romo Service Team Leaders Martin Forsy, Alexis Shubin Owners & Managers Mr & Mrs Chung secret garden 비원 diver scallop, mushrooms, asparagus, roasted beets, butternut squash purée or tuna tartar 육회 trout roe, korean pear, seaweed cracker manduguk 만둣국 lobster, korean perilla leaf oil, ox bone broth black cod 대구 crispy potato, baek kimchi wrap, doenjangguk octopus 낙지 gochujang velouté, crispy apple, carrot, sorrel chilean seabass 농어 doenjang marinade, berry chutney, green beans, korean black raspberry wine reduction haemultang 해물탕 monkfish, sea bass, red snapper, clam, mussel, gochujang fish broth bossam 보쌈 berkshire pork, seasoned mountain garlic, artichoke purée wagyu sutbul gui 와규 숯불구이 ganjang marinated and charbroiled dry-aged wagyu beef or galbijjim 갈비찜 three-day processed braised beef short rib, gingko nut, daikon radish bansang 반상 small side dishes served alongside rice in traditional Korean cuisine assorted desserts 디저트 T A S T I N G 해 sun 10 course tasting 130 with wine pairing 180 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let us know if you have any dietary restrictions or allergies. secret garden 비원 diver scallop, mushrooms, asparagus, roasted beets, butternut squash purée or manduguk 만둣국 lobster, korean perilla leaf oil, ox bone broth octopus 낙지 gochujang velouté, crispy apple, carrot, sorrel or tuna tartar 참치 육회 trout roe, korean pear, seaweed cracker chilean seabass 농어
    [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]
  • How a Pot Belly Can Be Dangerous,Samgyeopsal Gui
    Over 350,000 Free Food and 9,000 Drink Recipes How a Pot Belly can be Dangerous One of the worst side effects of our sedentary jobs is a pot belly. No doubt, it looks ugly and people suffering from it try to hide it by changing their dressing style or other ways that seem feasible to them. However, apart from looking ugly, a pot belly is dangerous to our health. How a Pot Belly can be Harmful Experts have proven that excess body fat has potential dangers. To understand how belly fat is harmful let us understand the main types of fat in our body: Visceral fat: Assorted in the peritoneal cavity in between the various internal body organs, this type of fat is the most dangerous and, at the same time, difficult to avoid. Subcutaneous fat: This fat lies just beneath our skin. Intramuscular fat: This fat lies in our skeletal muscles. Our pot belly is largely the concentration of visceral fat which, if not controlled in time, can lead to heart disease, stroke, high blood pressure and diabetes. People with high Recipes from The Weekend Chef (http://theweekendchef.com) Over 350,000 Free Food and 9,000 Drink Recipes visceral fat may also suffer from arthritis, spondylosis or other degenerative diseases. Also, visceral fat keeps releasing inflammatory molecules in the body continuously. Considering these potential dangers of visceral fat that a pot belly is made of, it is crucial that we make efforts to reduce belly fat to live a healthy life. How to Get Rid of Belly Fat Getting rid of tummy fat is the most difficult when you are on your way to lose weight.
    [Show full text]
  • Noodles Rice Small Plates Soup Wood Grill
    All banchan are gluten free.Garlic Spinach and Marinated Bean Sprouts are also vegan. Banchan small plates Complimentary side dishes that enhance the flavors of your meal. Jjin Mandu Gun Mandu V House-made steamed dumplings with pork, House-made pan fried dumplings with assorted House Kimchi beef, & kimchi (10) vegetables & mushrooms (10) Garlic Spinach Marinated Bean Sprouts Ddukbokki V GF Sangchu Geotjeori V GF wood grill Rice cakes & scallions sautéed in a sweet Leafy greens and julienned scallion salad with Bulgogi GF GF & spicy chili sauce (9) sesame dressing (8) Beoseot Thinly sliced marinated ribeye (22) Marinated shiitake, cremini, & hen of the woods Tong Dak Bossam GF mushrooms (18) Ddak Gui GF Spicy-sweet Korean-style fried chicken (10) Slow roasted pork belly served with a scallion Thinly sliced sesame-marinated chicken salad, ssamjang (soybean-paste) dipping sauce, Vegetarian & Vegan marinade available thighs (18) upon request. and assorted greens (12) Please note: our samjang sauce is not gluten free at this time. All grill items are served with steamed rice, assorted leafy greens for wrapping, sesame oil with salt & cracked peper, and ssamjang (soybean & chili paste) sauce. Vegetarian & Vegan Bibimbap Options Sub Tofu for Bulgogi Vegan orders will not include kimchi rice Sub Extra Vegetables for Bulgogi or egg unless otherwise specified. soup Bibimbap* GF Kimchi Jigae GF Kalbi Tang GF Korean mixed rice with assorted seasonal veggies, Comforting spicy kimchi stew with tofu, pork Rich but delicate clear soup with beef short ribs, bulgogi, fried egg, & gochujang sauce (14) belly, & vegetables (14) glass noodles, korean radish, onion, & garlic (18) Kimchi Bokkeumbap GF Additional Egg $2 Vegetarian & Vegan Option: May Be Made Without Pork Comforting house-made kimchi fried rice with Add Ddak Gui $4 pork belly, fried egg, & roasted seaweed (13) Add Tofu $4 Sides: twenty percent of House Kimchi $5 Steamed Rice $3 House Pickles $5 Ssamjang $1 your order will go Set of Banchan $5 Gochujang $1 noodles to our team directly.
    [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]