Dwight School Seoul
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
The Best of Korean Cuisine in the Ozarks
OUT OF THE WAY EATS by Heather Berry [email protected] rowing up in South Korea, Chong Moore was no stranger to the kitch- en. Many an hour was spent with her mother there, where she was Gtaught how to prepare Korean dishes the tradi- tional way, incorporating big flavor into sim- ple foods such as rice, noodles and vegetables. “I like to stay in the kitchen,” says Chong (pronounced “jung”), the owner of Café Korea in St. Robert. “Our restaurant is a good way to share the Korean culture and our food.” If you’ve never tried Join editor Kyle Spradley Korean food, on his visit to Café Korea in imagine your the online edition at favorite Chi- www.ruralmissouri.coop. nese dish, then add a little kick to it. Most traditional Korean dishes are spicy, although Chong is quick to add that customers can have their dish spicy or not since everything is cooked to order. You’ll find that garlic adds flavor to most photo by Kyle Spradley dishes, while red pepper flakes, ginger, onion John and Chong Moore are proud to offer fresh, authentic Korean dishes to their patrons at Café Korea in St. Robert. and soy sauce are favorite seasonings used in Korean dishes, too. The aroma of these ingredients floating in the air with the smell of vegetables sizzling in sesame oil will make it difficult to choose a dish. For those unfamiliar with Korean food, the menu features images of the dishes. According to Chong, 70 percent of the Café Korea menu features traditional Korean entrées, with The best of Korean cuisine in the Ozarks the remainder consisting of Chinese favorites, such as General Tso’s chicken, for those who brought with any meal and — if you’re din- The fresh, thinly sliced meat in the bulgogi might be a bit skittish of trying new fare. -
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. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Golden Week Family Lunch Buffet
Lunch Menu GOLDEN WEEK FAMILY LUNCH BUFFET ゴールデンウィーク ファミリー ランチブッフェ 12:00 ～14:30 L.O. Adult 4,800 Child 2,800 (4-12years old) 親子3世代でお楽しみいただける季節の食材をふんだんに使用したランチブッフェ。 メインは 7 種より一品チョイスしてバラエティ豊かなサイドディッシュや スイーツを心ゆくまでお楽しみください。 KIDS ご予約特典 期間中ご予約いただいたお子様には子供の日をお祝いして 「ハーゲンダッツアイスクリーム」をプレゼントいたします。 ※写真はTomahawk Steak（2名様分）です。 Appetizer Buffet ＊お 好 きな 前 菜 をブッフェから Small Pasta Long Fresh Pasta, Vongole Bianco 生パスタ ボンゴレヴィアンコ Choice of ＊メインディッシュをお選びください Tomahawk Steak *Order from two +2,000 US 産牛のトマホークステーキ ＊2名 様 より Angus Beef Hanging Tender +1,000 アンガスビーフ ハンギング Angus Beef Roast Beef +500 アンガスビーフ ローストビーフ DAISEN Chicken 大山鶏 OHSAWA Pork Loin +2,000 大沢豚ロース Lobster＆Scallop +500 オマール海老 １尾 & 帆立貝１個 White Fish 7120g 白身魚 Kid’s Main Dish ＊メインディッシュをお選びください Hamburg Steak / Mixed Grill / Diced Beef Steak ハンバーグステーキ / ミックスグリル / 牛肉のサイコロステーキ （ハンバーグ・チキン・ソーセージ） Dessert Buffet デ ザ ート ブ ッフェ Coffee コーヒー All prices are subject to 10% service charge and consumption tax. 上記料金に別途、サービス料（10％）および消費税を加算させていただきます。 Lunch Menu PRIX FIXE LUNCH COURSE プリフィックス ランチコース 6,500 Amuse アミュー ズ Appetizer your choice of STARTER アラカルトメニュー「STARTER」より1 品お選びください Soup your choice of SOUP アラカルトメニュー「SOUP」より1 品お選びください Main Dish Choice of ＊メインディッシュをお選びください CAB Angus Beef Sirloin CAB アンガスビーフ サーロイン or Salmon Steak サーモンの 筒 切り Dessert 本 日 の デ ザ ート Coffee コーヒー *Kindly inform your waiter prior to ordering if you are allergic to certain food stuff or are observing dietary restrictions． *Please be advised that occasionally menu items change based on availability on the market． ＊食材にアレルギーや食事制限がおありのお客様は ご注文の際にスタッフまでお申し付けください。 -
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. -
Your Montreal Cheat Sheet + King Princess * POP Montreal * Luna & More
SEPTEMBER 2019 • Vol. 8 No. 1 8 No. Vol. SEPTEMBER 2019 • • CULTMTL.COM FREE Your Montreal cheat sheet + King Princess * POP Montreal * Luna & more letter table of Cult Mtl from the is... Part 1 07.06–08.09.2019 contents Part 2 27.09.2019–19.01.2020 editor Rising NYC pop-rock star King Princess on sexuality and Lorraine Carpenter gender, art and feelings and editor-in-chief Part 3 07.02–17.05.2020 getting into the music business [email protected] the right way. Hey students, Photo by Vince aung alex Rose Sortis du cadre : film editor [email protected] Welcome back, and welcome to Cult MTL’s Nora Rosenthal arts editor Out of the Box: eighth annual Student Survival Guide. [email protected] letter from the editor 4 Clayton Sandhu Going back to school doesn’t have to hurt so contributing editor (food) Gordon MATTA-CLARK hard. This city is buzzing with enough activity to-do list 7 and entertainment to get you through the year, Chris Tucker city 8 and balancing your studies with an exciting art director Revu par and rewarding social life is easy, and even :persona mtl 8 affordable. food & drink 10 advertising [email protected] Selected by Yann Chateigné Luna 10 Let us steer you. Because that's what we do. Contributors: music 12 dave Jaffer Along with offering a pile of practical King Princess 12 darcy Macdonald Hila Peleg information to help you navigate the city and POP Montreal 14 Special thanks: gregory Vodden make the best use of its many services, this studENT surviVaL gUidE 16 Kitty Scott guide features pointers on Montreal food, eating 16 nightlife, shopping and art, along with loads of other leisure activities, from cycling to spas. -
Americans Celebrate with Food, Whether New Year's Eve, the 4Th Of
Corn-Pork-Beef-Wheat Evening Presentation Iowa State University Ames, Iowa Americans celebrate with food, whether New Year’s eve, the 4th of July, Thanksgiving, or a host of local or regional, secular and religious festivities. American food has evolved and diversified through the centuries, from the simple, sustaining dishes of Colonial times to the complex food combinations that characterize the new millennium. Behind each food lies a history of use at different times at different geographical regions of America. Today, my objective is to briefly explore four of these foods: corn and pork; beef and wheat. And I begin with corn. Some call it maize, others call it corn. Regardless of name it is the same food, Zea mais. The word maize comes from the Taino language, spoken by the Arawaks, a Caribbean Native American nation, who greeted Columbus in 1492. The word maize subsequently transferred to Spanish, and entered other European languages as well. The alternative word, corn, originally spelled corne, is an Old English generic term for grain, whose meaning subsequently shifted to designate wheat. American-style English, however, continues to use the word corn in the sense of maize, usage that has continued into the 21st century. Maize was domesticated and first cultivated in the central valley of Mexico, perhaps 6,000 years ago, and ultimately became the primary dietary staple throughout Mesoamerica. Cultural exchange and trade gradually brought maize and other Mesoamerican crops northward into the geographical region now defined by the United States, where the grain was adopted in the semi- arid lands of the American southwest about 1,000 years ago, and about 800 years ago in the eastern seaboard region of North America. -
Perancangan Buku Pengenalan Makanan Khas Korea
1 Perancangan Buku Pengenalan Makanan khas Korea Melissa Masbudi1, Elisabeth Christine Yuwono2, Adi Satria Kurniawan3 123Program Studi Desain Komunikasi Visual, Fakultas Seni dan Desain Universitas Kristen Petra, Jl. Siwalankerto 121 – 131, Surabaya Email : [email protected] Abstrak Makanan Korea adalah masakan unik yang tumbuh dari budaya, lingkungan, geografi, dan iklim negara Korea itu sendiri. Sebagian besar makanan Korea adalah hasil fermentasi dan sebagian besarnya sudah terkenal di dunia karena diakui manfaat kesehatannya, seperti contoh kimchi. Selain sehat dan baik untuk keseimbangan tubuh dan pikiran, makanan Korea juga memiliki sejarah dan keunikan tersendiri dibanding makanan-makanan khas negara lainnya, dimana keunikan rasanya telah memikat dan menarik perhatian banyak orang. Namun sayangnya, kebanyakan orang menganggap bahwa makanan Korea merupakan makanan tren dari Kpop, dan mereka masih belum mengetahui bagaimana sejarah dan manfaat dari makanan khas Korea tersebut. Oleh karena itu, dibuatlah sebuah buku yang berisi foto makanan khas Korea beserta informasi dari makanan tersebut agar mampu tersampaikan dengan baik. Kata kunci : Korea, Makanan Korea, Masakan Korea, fotografi, foto makanan, fotografi makanan ABSTRACT Title: Design of Introduction Book About Korean Food Korean food is a unique cuisine that grew out from culture, environment, geography, and climate of the Korean nation itself. Most of Korean food is fermented food and was known for its health benefits, for example like kimchi. Apart from its healthy and good for body and mind point, Korean food also has its own uniqueness compared to another countries’ typical foods which already mesmerized and captived many people’s attention. But unfortunately, many people still assume that Korean food is just a food trend because of the arisen K-Pop wave, and they still do not know about the history and the use of the food. -
7-5-3 Day Japanese Tradition and Rite of Passage PAGE 5
Business cards, flyers, invitations and more! Contact printshop.stripes.com 042-552-2510 (extension77315) 227-7315 VOLUME 14 NO. 31 NOVEMBER 12 − NOVEMBER 25, 2020 SUBMIT STORIES TO: [email protected] STRIPESOKINAWA.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO HAVE YOU EVER… A POEM BY WWII SAILOR PAGE 2 WHAT IS JAPAN’S THANKSGIVING? PAGE 3 Nakagusuku Castle Ruins MOS BURGER GOES VEGGIE PAGE 6 an architectural masterpiece Page 4 DEADLINES FOR SHIPPING HOLIDAY GIFTS NEAR PAGE 8 7-5-3 Day Japanese tradition and rite of passage PAGE 5 Special 8-page pullout inside! File photos 2 STRIPES OKINAWA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC NOVEMBER 12 − NOVEMBER 25, 2020 HAVE YOU EVER… A poem by a WWII sailor Editor’s Note: Cindy Pearson Gates sent this to Stars and Stripes. Here’s what she had to say: “Hello, my father, now passed, was a Max D. Lederer Jr. Publisher Boatswain’s Mate on an LST in the Battle of Biak. When he was Lt. Col. Richard E. McClintic 19, he wrote a poem after the battle that is poignant and raw and Commander honest. In his honor, I am putting it out there for you, in case you Chris Verigan would be interested in it.” Cindy, we are very interested. Thank Engagement Director you so much for sharing a part of your father with us. Marie Woods Publishing and Media Design Director Chris Carlson BY WILLIAM G. PEARSON Publishing and Media Design Manager Eric Lee Have you ever… Advertising and Circulation Manager Waited three months to catch up with your mail only to find it was Kentaro Shimura Production Manager sent back to your starting place? DUKW unloading at Biak. -
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. -
Haute Off the Grill ADMIN: Last Message on Jamie Rahm Aug 19, 2001 Yahoogroups 25 Jun, 2002
Join us to swap meat recipes! - Yahoo Groups 10/22/14, 10:25 PM Close this window Want a better search experience? Set your Search to Yahoo Home Mail News Sports Finance Weather Games Groups Answers Screen Flickr Mobile More Search Conversations Search Groups Search Web Sign In Mail Browse Groups Terms Privacy Guidelines Feedback Help Blog Join us to swap meat recipes! Restricted Group, 7 members Conversations Photos Files More View Read more From Jamie Rahm All 6795 Haute off the Grill ADMIN: Last Message on Jamie Rahm Aug 19, 2001 YahooGroups 25 Jun, 2002 ADMIN: The List Move 24 Jun, 2002 Haute off the grill: Americans take pride in their ability to reshape About The Move....If You Don't the classic hamburger Want to Go... 23 Jun, 2002 July 19, 2000 Safari Power Saver BY ANNABEL COHEN Click to Start Flash Plug-in DETROIT FREE PRESS SPECIAL WRITER Americans just can't leave well enough alone. Take the classic hamburger. Shape a half pound of ground beef into a patty about 1 1/2 inches thick. Grill it or fry it. Sprinkle it with a little salt and pepper. Top it with ketchup, mustard, relish -- take your pick -- and slap it on a bun. What could be simpler? How to explain, then, today's haute variations with ingredients that range from abalone to zucchini and garnishes that go from avocado to yogurt? The answer: 'Tis the American way. We are a nation of tinkerers. Crack open almost any classic American cookbook of the last 50 years, and you'll find recipes for hamburgers. -
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.