Steak Korean Cheesesteak

Total Page:16

File Type:pdf, Size:1020Kb

Steak Korean Cheesesteak 25-Jan 26-Jan 27-Jan 28-Jan 29-Jan 30-Jan 31-Jan Venue Monday Tuesday Wednesday Thursday Friday Saturday Sunday Smokehouse BBQ Verde; Latin Kitchen Tavola Italiana Happy Hen Lemon Rosemary Going Back To Cauli BBQ Smoked Turkey Fajita Spiced Chicken Chicken Thigh Cajun Fried Chicken Bowl Buffalo Cauliflower BBQ Beef Brisket Spicy Shrimp Garlic & Herb Shrimp Nashville Hot Chicken Sandwich Chef's Choice Chef's Choice Black Beans, Lettuce, Baked Fettucine, Penne, Buttermilk Mashed Garlic & Herb Cauliflower Baked Beans Taco Shell Zoodles Potatoes Salad Side 1 Side 1 Cheddar, Crumbled Queso, Sr. Giardiniera Roasted Jo Jo Potato Wedges Crm & Limes Vegetables Sautéed Collard Greens Ranch Kettle CHIPS Side 2 Side 2 Southern Style Green Cauliflower Hummus w/ Broccoli Bacon Salad Corn Salsa Roasted Tomatoes Beans Pita Chips Side 3 Side 3 Southern Red Cabbage Pesto Alfredo & Slaw Guacamole / Pico de Gallo Marinara Sauce Maple Glazed Yams Tomatoes, Red Onions Classic Banana Peppers & Avocado Pudding Cinnamon Churro Crushed Red Pepper Cabbage Slaw Sauces: Carolina Gold, Chipotle Crema Chipotle, Memphis Parmesan Cheese Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Cobbler or Warm Cobbler or Warm Cobbler or Warm Cobbler or Warm Cobbler or Warm Cobbler or Warm Pudding Cobbler or Warm Pudding Pudding Pudding Pudding Pudding Pudding Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Corn Bread Corn Bread Corn Bread Corn Bread Corn Bread Corn Bread Cornbread Original Chicken K- Steak Korean Greek Salads Sandwich Cheesesteak BYO Soup & Salad: PASTA BAR Nashville Hot Chicken Grilled / Fried Fresh Romain, Spring Sandwich/ Grilled Chick. Bulgogi Beef Chicken, Roasted Meatballs or Grilled Salad Mix Sandwich Cheesesteak Turkey Chicken Garden Greens Salad CLUB Original chicken Bulgogi Mushroom Mix, Assorted Olives, Onions, Grilled Chicken Sandwich cheesesteak Dressings Peppers, Mushrooms Broccoli, Diced Fries, Fresh Fruit Salad, Fresh Bulgogi Beef Sticky Peppers, Onions, Tomatoes, Parmesan Feta Cheese Crumbles, Olives Squeezed Lemonade Rice Bowl Tomatoes, Cucumbers Cheese Bulgogi Mushroom Alfredo or Marinara Vinaigrette Dressing Sticky Rice Bowl Soup Sauce, Bread Sticks Breakfast Croissants Breakfast Croissants & Breakfast Croissants Breakfast Croissants Breakfast Croissants BREAKFAST- & Burritos Burritos & Burritos & Burritos & Burritos Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Cheese, Pepperoni Pizza Chef's Choice Chef's Choice Hamburger, Hotdog Hamburger, Hot Dog Hamburger, Hotdog Hamburger, Hotdog Hamburger, Hot Dog Hamburger, Hot Dog Hamburger, Hot Dog Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken, Grilled Cheese Chicken Noodle Soup Homemade CHILI Potato Soup Broccoli Soup Tomato Soup Homemade Chili Potato Soup.
Recommended publications
  • The Evolution of Bulgogi Over the Past 100 Years*
    Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
    [Show full text]
  • 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]
  • KIM's KOREAN BBQ A-1. Japchae
    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 25.99 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 16.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) KOREAN BBQ This menu item is available as an optional entrée.
    [Show full text]
  • Drums & Flats Breakfast-- CORN DOGS
    25-May 26-May 27-May 28-May 29-May 30-May 31-May Venue Monday Tuesday Wednesday Thursday Friday Saturday Sunday MEMORIAL DAY Drums & Flats Pulled BBQ Pork Sweet & Sour Chicken Chicken Tampico Baked Chicken Wings Chicken Casserole Pulled BBQ Pork Philly Cheese STEAK Crispy Baked Buffalo Cauliflower Grilled Chicken Philly Cheese Breast Honey Hoison Pork Loin Beef Stroganoff Crispy Chicken Wings Cajun Tilapia Crispy Ranch Chicken CHICKEN Corn on the Cob Garlic Green Beans Fresh Vegetable Medley Fried Chicken Tenders Fried Mushrooms Sautéed Zucchini HOAGIE BUNS Yellow Squash w/ Red Asparagus Fresh Steamed Broccoli Onions Fried Chicken Wings Roasted Cauliflower Orange Basil Carrots HOT WINGS Chopped Cilantro, Green Onions, Broccoli w/ Sundried Baked Beans Egg Rolls Battered Green Beans Sesame Seeds Tomatoes Baked Beans TATER TOTS Potato Wedges Fried Rice Egg Noodles Carrot & Celery Sticks Spicy Potato Wedges Mashed Potatoes Macaroni & Cheese Macaroni & Cheese Yukon Gold Potatoes Jo Jo Potato Wedges Spinach Casserole Honey Dill Carrots Pes w/ Pimentos Steak Fries Golden Rice Baby Carrots Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Cobbler or Warm Cobbler or Warm Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Pudding Pudding Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Corn Bread Corn Bread Corn Bread Corn Bread Corn Bread
    [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]
  • Fat Louie's Menu
    Available In Mini / Regular / Whole • Also Available in a Bowl 50% OFF SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Buy Any AvailableR U In FAT Mini /SANDWICHES Regular / Whole • Also Available in a Bowl DRINKS SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Sandwich Get Mini 7.99 | Regular 9.99 | Whole 21.99 Fresh Lemonade (24 oz.) 2.99 PAID All IngredientsR U Listed FAT Below Served SANDWICHES ON the Sandwich ECRWSS PRSRT STD PRSRT Bellmawr, NJ Bellmawr, Permit #1927 Permit Fountain Drinks (22DRINKS oz.) 1.99 US POSTAGE 2nd 1/2 Off Mini Regular Whole The Big Fat Louie Bubba-Luck Vitamin Water 2.25 7.69 9.99 21.99 Fresh Lemonade (24 oz.) 2.99 FAT LOUIE’S HOAGIES Cheese steak, whiz, Louie’s fries, fried Chicken tenders, Louie’s fries, fried pickles, 2 Liter Sodas 2.99 mozzarella, time offer Limited Thechopped Big bacon Fat &Louie marinara honey mustard,Bubba-Luck lettuce, tomato & onion Joe’s TeaFountain (20 oz.) 12Drinks Flavors (22 Available oz.) 1.99 2.49 Woodbury 1/2 Off Matty BoomCheese Bots steak, whiz, Louie’s fries, fried The Sac DaddyChicken tenders, Louie’s fries, fried pickles, CBD DrinksVitamin 3 Flavors Water Available 5.99 856-853-1000nd Cheese steak,mozzarella, fried egg &chopped chopped bacon bacon & marinaraPepper Jack honeycheese, mustard, steak, fried lettuce, onions, tomato bacon & onion 2 Liter Sodas The RockMatty Boom Bots & pepperoniThe Sac Daddy Root Beer Float 3.50 Of equal or lesser value. With this Cheese steak, fried egg & chopped bacon Pepper Jack cheese, steak, fried onions, Get 2 Cheese steak, egg, pork roll, scrapple & chopped bacon Doppler Dan’s Heatwave DESSERTS coupon.
    [Show full text]
  • Philly Cheesesteak Sloppy Joe Lesson Plan
    GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns.
    [Show full text]
  • KOREAN BEEF BULGOGI with Stir-Fried Broccoli, Bell Pepper, Cabbage, Carrots & Cashews
    KOREAN BEEF BULGOGI with stir-fried broccoli, bell pepper, cabbage, carrots & cashews COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 25 MIN 2 680 21 GRAMS PALEO // GLUTEN-FREE Bulgogi sauce is sweet and savory — and INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED essential to Korean barbecue. Typically used 10 oz Ground beef medium & large sauté pans as a marinade for thinly sliced beef, we’ve 3 ½ oz Bulgogi-style amino sauce T measuring cup & spoons simmered it here with pan-seared ground 6 oz Broccoli cooking oil beef for umami-rich flavors. It’s all served 3 ½ oz Red bell pepper* salt & pepper over a colorful veggie stir-fry featuring 3 ½ oz Cabbage* & 1 ¼ oz & carrots broccoli, red bell pepper, cabbage, carrots, ALLERGENS 1 whole Yellow onion and buttery cashews. A sprinkle of black T TREE NUTS (cashews, coconut) ½ oz Dry-roasted cashews T and white sesame seeds adds a light crunch 2 tsp Black & white sesame seeds to every bite. KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *This ingredient may be a different color. Either way, this dish will still be delicious! Group’s Gluten-Free Food Service (GFFS) program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to help.greenchef.com for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled.
    [Show full text]
  • 1092 Nc Hwy 210 Sneads Ferry, Nc 910.541.0745
    MAHI TACOS RIBEYE FAJITAS Welcome to FOOD MENU 1092 NC HWY 210 SNEADS FERRY, NC 910.541.0745 POLLO CON CAMARONES 18% GRATUITY WILL BE ADDED FOR PARTIES OF 9 OR MORE. NOT RESPONSIBLE FOR ITEMS LEFT OR STOLEN. EMPANADAS SHRIMP TACOS Tacos a La Mexicana SHRIMP TACOS Two soft flour or corn tortillas filled with delicious grilled shrimp topped chipotle cream sauce, shredded lettuce, cheese and pico de Appetizers gallo. Served with rice and black beans $9.99 CHORIZO QUESO FISH TACOS Chorizo (Mexican sausage) served in a small skillet covered with Two soft flour tortillas filled with deep fried Dos Equis battered melted cheese topped with jalapeños. $5.99 tilapia topped with lettuce, chipotle cream sauce, cheese and pico de gallo. Served with rice and sour cream salad. $9.79 CHEESE DIP $3.79 NEW! MAHI TACOS BEAN DIP $4.99 Delicious, grilled Mahi Mahi served on corn or soft flour tortillas topped with fresh onion, cilantro and your choice of regular chipotle CHUNKY FRESH GUACAMOLE $3.99 or new honey chipotle cream sauce. Served with rice and black beans. $10.89 (see cover for photo) PICO DE GALLO $1.99 TACOS A LA PARRILLA CHEESE QUESADILLA small $3.25 large $5.25 Three soft corn tortillas filled with your choice of meat topped with fresh pico de gallo and served with rice, beans and lime. Only one CHICKEN QUESADILLA small $3.99 large $6.55 protein choice per order. Choose from: CARNE ASADA (steak), POLLO (chicken), GRILLED CHICKEN QUESADILLA small $4.55 NEW! AL PASTOR (marinated pork) or CARNITAS (slow-cooked large $7.55 pork) $9.25 CHICKEN TORTILLA SOUP $7.50 EMPANADAS 3 grilled chicken empanadas served with pico de gallo (upon request) and cheese sauce.
    [Show full text]
  • CHEESESTEAK Choices: Fresh White, Wheat Or Spinach Tortilla Wrap Buffalo Chicken Wrap
    HOAGIES All Made With Freshly Baked Italian Rolls With Lettuce, Tomato , Onion & Provolone Turkey Breast & Cheese ......................................... $9.99 Ham & Cheese ................................................ $9.50 Tuna Salad & Cheese ........................................... $9.99 Chicken Salad & Cheese ........................................ $9.99 Veggie Fresh Cut Carrots, Bell Peppers, Tomato, Lettuce, Onion & Cucumber ... $8.99 Philly Special Salami, Provolone, Cooked Salami & Ham ................. $9.99 Mixed Cheese American Cheese, Cheddar & Provolone ................... $8.99 Chicken Finger Hoagie .......................................... $9.50 WRAPS CHEESESTEAK Choices: Fresh White, Wheat Or Spinach Tortilla Wrap Buffalo Chicken Wrap ............................... $8.50 You Dont Have To Be From Philly To Love Philly Cheesesteaks! Here At Philly Cheesesteak Our Commitment To Both Quality And Our Customers Is #1. Crispy Chicken Tossed In Buffalo Sauce, Blue Cheese, Lettuce, & Tomato Cool Ranch Wrap .................................. $8.50 We Slice Our Own Fresh Chicken Breast Daily, 100% Rib Eye Thin Sliced Steak And 100% Real Cheese. We Offer A Variety Of Delicious Options Sure To Please The Needs Of Your Family, Office, Or Event! Crispy Chicken With Cheddar Cheese, Lettuce, Tomato, & Ranch Dressing Honey Crispy Wrap ................................. $8.50 Crispy Chicken With American Cheese, Lettuce, Tomato, & Honey Mustard Chicken Caesar Wrap ............................... $8.50 Grilled Chicken With Provolone
    [Show full text]
  • Philly Cheesesteak Smothered Burgers Ingredients Instructions
    Philly Cheesesteak Smothered Burgers Recipe courtesy of Cabot Cheese and Lodge Cast Iron. Ingredients 1 pound ground beef, preferably 85% lean 1 teaspoon coarse kosher salt ½ teaspoon ground pepper 1 tablespoon extra-virgin olive oil ½ medium onion, sliced ½ sweet bell pepper, sliced 4 ounces Extra Sharp cheddar, cut into 12 slices 4 hamburger buns, toasted if desired Instructions Set EGG for direct cooking (no convEGGtor) at 400-450°F/204-232°C. Form beef into 4 burger patties. Sprinkle all over with salt and pepper. Swirl oil in the 12-inch Lodge Cast-Iron skillet. Layer in onion and peppers and place skillet on the hot grill surface, slightly to one side. Cook until the vegetables are sizzling in the oil, about 3 minutes. Stir the vegetables and continue cooking, stirring often, until they are soft, about 12 minutes. Meanwhile, when there is about 4 minutes left for the peppers, place burgers on the EGG next to the skillet. Cook, rotating ¼ degrees after 2 minutes for a total of 4 minutes on the first side. Scrape peppers and onions to one side of the skillet with a spatula. Flip two burgers onto their uncooked side on the plain side of the skillet. Use tongs or the spatula to top the burgers with half of the pepper mixture, dividing evenly. Repeat clearing spots and topping with the remaining two burgers. Top with three slices of cheese per burger. Close the EGG and let cook until the burgers are cooked to desired doneness and the cheese is melted, 4 to 6 minutes.
    [Show full text]
  • Unlimited Korean
    UNLIMITED KOREAN BBQ Everyone at the table must participate and order the same option Must be 2 Adults+ (No singles for Unlimited BBQ) 1 Hour 30 min Maximum Grill Time Last Call is 20 minutes before time limit Served with Rice, Side Dishes, Lettuce & Dipping Sauces Must order four different types of meats on the first round Option A Adults $23.99 Ages 4-8 $11.99 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce 4. Chicken Bulgogi 닭불고기 Chicken marinated in sweet soy sauce 5. Spicy Chicken (spicy) 매운 닭불고기 Spicy chicken thigh 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Thinly sliced pork w/spicy sauce Option B Adults $28.99 Ages 4-8 $14.49 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce Extras 4. Chicken Bulgogi 닭불고기 Coke, Diet Coke, Sprite, Mr. Pibb $2.99 Chicken marinated in sweet soy sauce Extra Rice bowl $1.99 5. Spicy Chicken (spicy) 매운 닭불고기 Rice Cake Sliced $1.99 Spicy chicken thigh Rice Cake Wraps $1.99 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Spicy Pork Sliced Potato FREE 치마살 7. Skirt Steak Kabocha (sweet squash) FREE Fresh cut skirt steak Mushroom FREE 8. Galbi 갈비 Sweet Potato FREE Our famous Sweet soy marinated Short Ribs Steamed Egg or Doenjang Jjigae FREE/per table 9. Galbi Jumulluck 갈비 주물럭 Beef short ribs seasoned with salt, pepper & sesame oil Leftover Charge $10 per person No togo boxes for leftovers given Consuming raw or undercooked meats, poultry, 18% Gratuity for Parties of 6+ seafood, shellfish, or eggs may increase your risk of foodborne illness Max check split limited to 4 cards Option C Adults $31.88 Ages 4-8 $15.99 Kids 3 & Under FREE 1.
    [Show full text]