DOCSLIB.ORG

766 Menuboards Proof

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
766 Menuboards Proof KIMCHI TACO Toasted all-natural 100% corn tortilla garnished with green onion and miso crema KOREAN BBQ BEEF SHORT RIB 4 Signature marinaDe, topped w/ red cabbage apple pear kimchi slaw SEARED SPICY PORK 3.75 spiced pork tenderloin marinated with red pepper paste, topped with pico de gallo and fresh kimchi SPICY GRILLED CHICKEN 3.75 marinated in roasted garlic, onions, cilantro, soy sauce & sesame oil served with pico de gallo, pickled daikon, and kimchi chipotle aioli KOREAN FRIED CHICKEN 3.75 battered in sweet rice flour, double fried, tossed in organic blue agave nectar, ginger garlic, sesame seed, Korean pepper glaze, served with pickled daikon and queso blanco KRISPY FISH 4 sweet rice flour and sweet potato starch batter, mango salsa, kimchi chipotle aioli, kimchi slaw and pickled daikon TOFU EDAMAME FALAFEL 3.5 tofu, edamame and chickpea blended with signature Asian spices and kimchi-infused refried beans, cucumber kimchi, pickled daikon, pico de gallo POMEGRANATE & ROASTED VEGGIE 3.75 goat cheese, seasonal roasted vegetables including Korean squash (ho-bak), corn, spinach, and spicy pickled pomegranate Wrapped in green leaf lettuce & sesame leaf, white rice, white kimchi, red kimchi, finished with SSAM sesame oil & our homemade ssam sauce KOREAN BBQ BEEF SHORT RIB $4 SPICY SEARED PORK $3.75 TACO KOREAN FRIED CHICKEN $3.75 SOY GINGER TOFU $3.75 THE $1 0 DEAL ANY COMBINATION 3 TACOS or 2 TACOS + TECATE FRESH KIMCHI BOWL Served on bed of rice, lettuce, TOPPED WITH pico de gallo, fresh kimchi, pickled daikon, sauteed brussels sprouts, carrots, cucumber kimchi, garnished with green onion 1. CHOOSE PROTEIN KOREAN BBQ BEEF SHORT RIB 9.25 SEARED SPICY PORK 8.75 SPICY GRILLED CHICKEN 8.75 KRISPY FISH 9 TOFU EDAMAME FALAFEL 8.50 ROASTED VEGGIE 8.75 2. CHOOSE RICE White, Multi-grain or Kimchi Fried (+0.75) ADD GUACAMOLE 1 -------------------------------------------------------------------------------------------- KID’S RICE BOWL or BURRITO 3 black beans with choice of BEEF 1.75 white or multi-grain rice PORK 1.5 add CHICKEN 1.5 GUACAMOLE 1 MINI TACO 2.5 TOFU EDAMAME FALAFEL 1 CHEESE QUESADILLA 3.75 GUAC, CHIPS & BEANS 5.75 KOREAN FRIED CHICKEN WINGS (3pcs) 3.5 ASK ABOUT VEGAN AND GLUTEN FREE MENU BIG BELLY BURRITO Toasted flour tortilla wrapped with rice, beans, Chihuahua cheese, pico de gallo, and miso crema 1. CHOOSE PROTEIN KOREAN BBQ BEEF SHORT RIB 9.25 SEARED SPICY PORK 8.75 SPICY GRILLED CHICKEN 8.75 KRISPY FISH 9 TOFU EDAMAME FALAFEL 8.50 ROASTED VEGGIE 8.75 2. CHOOSE RICE White, Multi-grain or Kimchi Fried (+ 0.75) 3. CHOOSE BEAN Black or Kimchi Infused Refried ADD GUACAMOLE 1 Wrapped in rice paper w/ green leaf lettuce, white rice, cucumber kimchi, white kimchi, sesame leaf, scallion, SSAM BURRITO finished with our special Ssam sauce BEEF $9.25 KOREAN FRIED CHICKEN 9 soupPORK $9 SOY GINGER TOFU $8.75 SPICY CHICKEN SOUP MED. 6.25 / Lg. 10 Choose WHITE RICE, RICE GNOCCHI (+0.50/0.75) MEXICAN KOREAN CHIPOTLE CHICKEN, fresh kimchi, avocado, jalapeno, Cilantro TRADITIONAL KOREAN Korean pepper flakes, soy sauce, sesame oil, fresh kimchi, roasted wild sesame seeds, sesame leaf SIDES SPICY KOREAN RICE GNOCCHI 4.75 Korea’s most popular street food. CRISPY rice cake smothered in Korean red pepper glaze, topped w/ queso blanco and green onion KIMCHI GOAT CHEESE QUESADILLA 6.25 / 9.75 goat cheese, Chihuahua cheese, sauteed kimchi in flour tortilla topped with fresh kimchi, pico de gallo, kimchi chipotle aioli, green onion, drizzled with miso crema (add GRILLED CHICKEN or MEXICAN CHORIZO sm +2.5 / lg +3.75) (add TOFU EDAMAME FALAFEL sm +2 / lg +3) KIMCHI GRIDDLE CAKE 6.25 / 9.75 KIMCHI, JALAPENO, SCALLION, served WITH TWO DIPPING SAUCES - SWEET CITRUS SOY AND MISO CHIPOTLE AIOLI KOREAN FRIED CHICKEN WINGS * (5 pcs / 10 pcs) - SOY GINGER GARLIC 6.25 / 11.75 - KOREAN SPICY ORIGINAL 6.50 / 12.25 - VIETNAMESE LIME 6.25 / 11.75 - CHIPOTLE HONEY 6.50 / 12.25 sweet potato starch and rice flour, double crisp, garnished wtih toasted sesame seed and green onion *(CHOOSE ONLY ONE FLAVOR PER ORDER) KIMCHI FRIES 5.75 / 8.75 LOADED WITH BLACK BEANS (CONTAINS PORK), CHEDDAR, QUESO BLANCO CHIPOTLE AIOLI, PICO DE GALLO, FRESH KIMCHI AND MISO CREMA PULLED CHICKEN TOSTADA (2 pcs) 6.25 braised with Korean pepper flakes, garlic, cumin, tossed with chipotle adobe glaze served on crispy corn tortilla with lettuce, pico de gallo, fresh kimchi, queso blanco Choice of BLACK or KIMCHI REFRIED BEANS KIMCHI ARANCINI (5 pcs) 5.25 (Crispy Rice Balls) kimchi fried rice combined with queso Oaxaca and Parmesan coated with panko & Italian bread crumb BBQ NACHOS 6.75 / 10.75 (add guacamole +0.50 / 1) marinated Korean BBQ beef & spicy seared pork with queso blanco, cheddar, black beans, fresh kimchi, pico de gallo, green onion, miso crema HOMEMADE FRESH KIMCHI 3.75 / 6.75 11:30am - 4PM BRUNCH Saturday & Sunday BREAKFAST TACO 3.50 & BURRITO 5.75 scrambled eggs with kimchi-chorizo home fries pico de gallo, black beans, miso crema KOREAN FRIED CHICKEN WAFFLE TACO 8.75 organic mung bean waffle, spiced rice flour coated fried chicken (tossed with or without sweet & spicy glaze), served with organic blue agave nectar butter, topped with fried egg TOSTADA CON HUEVO 7 (ADD CHIPOTLE CHICKEN +1.75) Crispy corn tortilla with lettuce, pico de gallo, fresh kimchi, queso blanco with choice of BLACK or KIMCHI REFRIED BEANS, Topped with 2 sunny side eggs and side of kimchi fried rice ADD KIMCHI BOWL SUNNY SIDE EGG 0N BBQ NACHOS DURING BRUNCH KIMCHI GRIDDLE CAKE ($1 per egg) KIMCHI FRIES -------------------------------------------------------------------------------------------- DRINKS FRESHLY SQUEEZED ASSORTED SAN PELLEGRINO 2 WATERMELON LIMEADE 3 POLAND SPARKLING 2 LIMEADE 2.75 COKE, DIET COKE, POLAND SPRING 1.5 (add ginger .50) BEER BOTTLED Tecate 3.50 SOJU COCKTAILS ON TAP (16 oz) Corona 5 Seasonal 7 Negra Modelo 5 SOJU WATERMELON 6 Lagunitas IPA 5 (Soju, Ginger, Watermelon Lime juice) SPICY PALOMA 6 MARGARITAS (Soju, Pompelmo, Jalapenos) CLASSIC 7 LIMEADE COOLER 6 (Sauza Blue tequila, triple sec, lime juice) (Cucumber infused soju, House FROZEN made sour mix) LIME 6 / Seasonal 6.50 .
Load more

Recommended publications
  • MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C
    MODERN KOREAN DELIVERY MENU BIBIMBAP AVOCADO BOWL KOREAN FRIED CHICKEN SASHIMI B1 Bulgogi 13.5 A1 Bulgogi 11.5 K1 K.F.C. Original 24 M1 Salmon Sashimi 10pcs 15 B2 Chili Chicken 13.5 ☆ spicy A2 Chili Chicken 11.5 ☆ spicy K2 K.F.C. Sweet Chili 24 ☆ M2 Salmon Sashimi 20pcs 25 B3 Teriyaki Tuna 13.5 A3 Teriyaki Tuna 11.5 K3 K.F.C. Half&Half 24 B4 Butter Shrimp 13.5 A4 Butter Shrimp 11.5 K4 1/2 K.F.C. Original 16 SOUP & SIDE DISH B5 Tofu 13.5 A5 Tofu 11.5 S1 Rice 2 +Fried Egg 1.5 A6 Teriyaki Salmon 12.5 K5 1/2 K.F.C. Sweet Chili 16 Kimchi 5 ☆ +Miso Soup 4 A7 Salmon Sashimi 13.5 K6 Boneless Original 16 S2 +Miso Soup 4 K7 Boneless Sweet Chili 16 S3 Pickled Radish 3 DOSIRAK +Pickled Radish 3 S4 Pickled Pumpkin 4 D1 Bulgogi 14.5 CURRY S5 Caramelized Baby Potato 4 D2 Chili Chicken 14.5 ☆ C1 Tofu 13.5 ☆☆ KOREAN GRILL S6 Miso Soup 4 -Rice is not included D3 Teriyaki Tuna 14.5 C2 Chicken 13.5 ☆☆ S7 Tomyam Shrimp Soup 6 D4 Donkatsu 14.5 C3 Seafood 14.5 ☆☆ G1 Bulgogi 12 D5 Tteokgalbi 14.5 G2 Tteokgalbi 12 DRINK -Grilled Patties with rice cake KOREAN STREET FOOD G3 Pork Belly 12 R1 Coca Cola 3 D6 Salmon Filet 18 F1 Tteokbokki 12 ☆☆ G4 Pork Neck(Boston Butt) 12 R2 Coca Cola light 3 +Miso Soup 4 -Spicy Stir-fried Rice Cake G5 Pork Platter(Belly&Neck) 13 R3 Fanta 3 F2 Gunmandu 8 G6 Kimchi Pork Belly 13 ☆ -fried Dumplings with Cabbage Salad R4 Sprite 3 JJIGAE -Rice is not included G7 Ojingeo-bokkeum 13 ☆ R5 Stiegl 4 J1 Beef Miso 12.5 F3 Gimmari 8 -Spicy stir fried squid -Korean Fried Seaweed Spring Rolls G8 Chicken Galbi 14 ☆ R6 Kaltenhauser Kellerbier 4 J2 Pork Kimchi 12.5 ☆ F4 Korean Egg Roll 10 R7 Edelweiss Hofbraeu 4 J3 Seafood Silktofu 14 ☆☆ G9 Pork Galbi 14 +Rice 2 F5 Mini Donkatsu 10 G10 Ssam SET 8 R8 Zipfer Limetten Radler 4.5 F6 Gimbap 10 -Ssamjang, Ssam(Lettuce wraps), Sliced Garlic R9 Zipfer Alkoholfrei 4 WOK F7 Bulgogi Gimbap 11 R10 Kloud(korean beer) 4 F8 Tunamayo Gimbap 12 K-GRILL D.I.Y.
    [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]
  • Temple Food Ebook
    TEMPLE FOOD PDF, EPUB, EBOOK Janet L. Doane | 208 pages | 03 Apr 2013 | Seed Publishing | 9780964951075 | English | United Kingdom Temple Food PDF Book This is not a place for idle chitchat and boisterous behavior. She has no customers. Flights Vacation Rentals Restaurants Things to do. Temple cuisine forsakes these flavors, as well as the bloat and delirium that are usually associated with the party-down, soju-dizzy, every-dish-comes-at- once mode of Korean feasting. Healthy and Tasty! Is This Your Listing? The Green Monster roll is my favorite. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. New snacks on sale now for a limited time! Murasakino Daitokuji- shitamonzen-cho 53, Kita-ku, Kyoto-shi; , and accepts customers until 6 p. Freebirds World Burrito S. Date of experience: March We have been going to this restaurant since it opened several years ago and were great friends with the owners. It also means a comfortable atmosphere where you can gather with friends, take a break from studying or just hang out and relax. You can try enabling it or visiting the website with a browser that supports Javascript. Whether you want a coffee, some dessert, or a hearty meal, use Uber Eats to order something scrumptious in Temple. At least the light was low. Maximum products to compare. Skip to content. No more stressing over meal time. I sat in one of those low tables on the floor and enjoyed a beautiful traditional Korean dance in the center of the place. Get food delivered.
    [Show full text]
  • Tips on Enjoying Korean BBQ Welcome to Faro Restaurant
    Welcome to Faro Restaurant Enjoy table BBQ and world-class Korean cuisine in an attractive and relaxed dining environment at the finest Korean restaurant in Auckland Faro Restaurant Address: 5 Lorne St. Auckland City Tel: 09 379 4040 Web: www.faro.co.nz Tips on enjoying Korean BBQ Become a BBQ master by learning these fun & easy steps! Choose Choose from our wide selection of meat, Seafood & veggies. Grill Grill depending how you like your steaks done! 30~60 seconds for sliced beef, 3~4 minutes for pork & chicken, 2~3 minutes for all other items. Dip Dip into our delicious sauce! Galbi-Jang: best with marinated beef Roast Salt: best with fresh beef & pork Ssam-Jang: best with vegitable wrap. Love Mmm! Enjoy freshly grilled BBQ right off the grill! CAUTION: All the epuipment can get very hot! Please also use the tong provided for cooking! WINE 와인 * All wine is subject to availability [ Methode Traditionnelle & Champagne ] Deutz Marlborough Cuvée $49.00 Lindauer Brut Cuvée $27.00 Lindauer Special Reserve Brut Cuvée $32.00 Moet & Chandon Brut NV $119.00 [ White Wine ] Sauvignon Blanc Oyster Bay – MARLBOROUGH $9.00 / $39.00 Corbans white label - Hawke’s Bay $6.50 / $21.00 Chardonnay Church Road – HAWKE’S BAY $9.00 / $39.00 Riesling Villa Maria – MARLBOROUGH $39.00 [ Red Wine ] Pinot Noir Roaring Meg $55.00 Stoneleigh – MARLBOROUGH $8.50 / $35.00 Matua Road - Australia $6.00 / $21.00 Merlot Corbans - Hawke’s Bay $6.00 / $20.00 Villa Maria – HAWKE’S BAY $8.00 / $30.00 Stoneleigh – MARLBOROUGH $8.00 / $39.00 Shiraz Penfolds Bin 128 $55.00 Penfolds Koonunga Hill $8.00 / $29.00 [ House Wine ] Medium Dry White / Red / Rice Wine $5.00 KOREAN SPIRIT 전통주 Bokbunja 복분자 - Black Raspberry Wine $18.00 Takju 막걸리 - Rice Wine $17.00 Bek Se Ju 백세주 - Herbs Wine $15.00 Maesil Maul 매실마을 - Plum wine $14.00 Soju 소주 - Traditional Sprit $14.00 BEER 맥주 Amslte Light $5.00 Export Gold $6.00 Steinlager $6.50 Heineken $6.50 Hite (Korean) $5.00 Cass (Korean) $5.00 SOFT DRINK 음료 Coke / Sprite / Fanta $3.00 Orange / Apple / Pineapple $4.00 [Entrée & Salad] v Available in Vegetarian Option E1.
    [Show full text]
  • ALL YOU CAN EAT KOREAN BBQ Oakland, California
    Gogi .Time ALL YOU CAN EAT KOREAN BBQ Oakland, California $31.95 PER PERSON NO TAKE OUT FOR ALL YOU CAN EAT MENU. $16.95 PER CHILD (AGES 4-10) any left over meat will be charged as an additional person. ALL PARTIES MUST HAVE SAME DINING OPTION TO SIT TOGETHER 18% SERVICE CHARGE FOR 5 OR MORE PEOPLE APPETIZERS MEATS & SEAFOOD ∙ Kimchi Pancake ∙ Vegetable Pancake ∙ Beef Potstickers PORK BEEF ∙ Kimchi Potstickers ∙ Spicy Pork ∙ Bulgogi ∙ Vegetable Potstickers Kimchi Pancake ∙ Pork Belly ∙ LA Short Ribs (Galbi) ∙ Corn Cheese ∙ Garlic Pork Belly ∙ Brisket ∙ Nacho Corn Cheese ∙ Spicy Pork Belly ∙ Beef Belly ∙ Japchae Noodles ∙ Garlic Sesame Pork Belly ∙ Tongue ∙ Steamed Egg ∙ Hot Link Sausage ∙ Fried Fishcake ∙ Small intestine ∙ Fried Tofu ∙ Neck SEAFOOD ∙ Fried Lobster Balls ∙ Cheek ∙ Mussels Corn Cheese ∙ Shrimp ∙ French Fries ∙ Spam ∙ Garlic Shrimp ∙ Garlic Fries ∙ Garlic Sesame Shrimp ∙ Cheese Fries CHICKEN ∙ Baby Octopus ∙ Furikake Fries ∙ BBQ ∙ Fresh Squid ∙ Onion Rings Chicken ∙ Fish Fillet ∙ Spicy Chicken STEWS ∙ Garlic Sesame ∙ Kimchi Stew Chicken ∙ Soybean Stew ∙ Soft Tofu Stew - White, Mild, Spicy, Beef Brisket and Extra Spicy to customize! Soft Tofu Stew Spicy Pork VEGETABLES WRAPS/RICE/CONDIMENTS ∙ Corn ∙ Banchan (an assortment of small Korean side dishes) ∙ Zuchinni In order to prevent waste, we will no longer serve banchan ∙ Red Bell Pepper [ automatically to tables. Please order Banchan with your server! [ ∙ Yellow Onion Grilled Vegetables ∙ White Button Mushrooms ∙ Ssam Platter The ssam platter includes: - Sliced Garlic - Lettuce Wraps - Fermented Soybean Dessert - Sliced Jalapeno Paste (Ssam Jang) Tiramisu $9 ∙ Cheese Dip Creme Brulee $9 ∙ Spicy Cheese Dip = Spicy = Vegetarian New York Cheesecake $9 ∙ White Rice ∙ Multigrain Rice ∙ Rice Wraps (Dduk Bo Ssam).
    [Show full text]
  • Celebrity Chef Stephanie Izard
    Celebrity Chef Stephanie Izard Pork Mandu (Korean Dumplings) Shrimp Scallion Pancakes with Korea-spiced Mayo This Little Goat Went to Korea Marinated Skirt Steak Ssam Shopping List: Equipment List: • 8 oz. ground pork • Cutting board • 8 oz. raw shrimp, peeled and deveined • Chef’s knife • 1 - 2 lb. skirt steak • Side towels and/or oven mitts • 1 large (or 2 medium) carrots • 5 medium-large mixing bowl • 1 daikon radish • 3 small mixing bowls • 1 lemon • Gloves (optional for mixing Mandu filling by • 2-3 Persian or pickling cucumbers hand) • 2 medium apples • Non-stick pan with lid (or other pan or baking sheet to serve as a lid) • 1 head Butterhead lettuce • Griddle, grill-pan or large skillet • 1 cup mung bean sprouts • Large spoon or ladle (for pouring pancake • 1-inch knob fresh ginger batter) • 1 head fresh garlic • Small whisk or fork • 2 bunches fresh scallions • Large spatula • 1 bunch fresh mint • Tongs • 1 bunch fresh cilantro • Serving plates and utensils • This Little Goat went to Korea sauce (could substitute Gochujang if unable to find TLG Korea sauce, or purchase it here!) • Kewpie mayo (or regular mayo if unable to Prep List: find Kewpie) • 1 package store-bought potsticker wrappers • Gather all ingredients and equipment (the round ones!) needed (listed above)! • Soy sauce or tamari (1/3 cup) • Make sure your shrimp are peeled, deveined • Sesame oil (1 Tbsp) and butterflied. To butterfly, cut the shrimp in half, lengthwise, down the back of the • Seasoned rice wine vinegar (1 cup) shrimp. • Granulated sugar (2 tsp) • Prep your veggies for pickling: • All-purpose flour (½ cup) • Peel the carrot and daikon and cut into thin • Rice flour (½ cup) matchsticks.
    [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]
  • Korean Diet: Characteristics and Historical Background
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector J Ethn Foods 3 (2016) 26e31 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Korean diet: Characteristics and historical background Soon Hee Kim a, Myung Sunny Kim a, b, Myoung Sook Lee c, Yong Soon Park d, Hae Jeong Lee e, Soon-ah Kang f, Hyun Sook Lee g, Kyung-Eun Lee h, Hye Jeong Yang a, * * Min Jung Kim a, Young-Eun Lee i, , Dae Young Kwon a, b, a Korea Food Research Institute, Songnam, South Korea b Department of Food and Bio-technology, University of Science and Technology, Songnam, South Korea c Department of Food and Nutrition, SungShin Women's University, Seoul, South Korea d Department of Food and Nutrition, Hanyang University, Seoul, South Korea e Department of Food and Nutrition, Gachon University, Songnam, South Korea f Department of Conversing Technology, Hoseo University, Asan, South Korea g Department of Food and Nutrition, Dongseo University, Busan, South Korea h Department of Food and Nutrition, Seoul Women's University, Seoul, South Korea i Department of Nutrition, Wonkwang University, Iksan, South Korea article info abstract Article history: Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, Received 16 January 2016 interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are Received in revised form insufficient resources and research available on the characteristics and definitions of Korean cuisine. 23 January 2016 Methods: Researchers and professors of the food and nutritional sciences in Korea began working Accepted 2 February 2016 together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue Available online 15 March 2016 related to the Korean diet (K-diet).
    [Show full text]
  • Crispy Shrimp Buns "Bo Ssam"
    Crispy Shrimp Buns Makes about 12 buns ½ lb large shrimp (about 20 shrimp) ½ cup buttermilk 1 cup cornstarch Canola oil, for frying Shredded cabbage Sriracha Mayo 12 Chinese-style steamed buns 1. Dredge and fry the shrimp: Heat 3 inches of canola in a deep pot to 375°F. Season ​ shrimp with salt. Dip into buttermilk to coat, then transfer to the cornstarch and toss to coat. Shake off excess cornstarch. 2. Working in batches, fry shrimp in the oil until lightly golden and cook through, about 4 minutes. Transfer to a paper towel lined tray. 3. Steam the buns: line a bamboo steamer with perforated parchment and spray with ​ nonstick spray. Arrange buns in a single layer without letting them touch. Place the steamer over a wok with summering water. Steam until heated through, about 2 minutes. 4. Assemble the buns: spoon a bit of sriracha mayo on to each bun and top with 1-2 ​ shrimp. Finish with a little shredded cabbage and serve immediately. "Bo Ssam" Recipe by David Chang from the NY Times Serves 6-10 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar 1 tablespoon apple cider vinegar Serve with white rice, bibb lettuce, kimchi, ginger scallion sauce, and ssam sauce ​ ​ ​ 1. Brine the pork: Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of ​ the salt together in another bowl, then rub the mixture all over the meat.
    [Show full text]
  • Small Korean Fried Chicken Sides Noodle & Fried Rice
    SMALL BURGER & BUNS EDAMAME v, gf 6 BULGOGI STEAK CHEESE BURGER 17 Charred spicy edamame Grilled Angus beef flank steak, Gochujang onion jam, house made pickles, CHEESY CORN (2pcs) v, gf 9 cheese, and fresh lettuce on a brioche bun Grilled sweet corn cob, chili butter, sour cream, cheese, and Asian herbs K.F.C. BURGER 15 KIMCHI TRIO v, gf 8 Korean Fried Chicken, Gochujang aioli, house made pickles, and Korean slaw Baechu, cucumber and Fuji apple Kimchi on a brioche bun HWAYO CURED SALMON cgf 18 BOSSAM BAO BUN (2pcs) 16 Tasmanian salmon, Chojang, Yuja vinaigrette, wild rice puff, and mandarin Twice cooked pork belly, house made pickles, and sweet Ssamjang JEJU GREEN TEA SMOKED DUCK cgf 19 BRAISED BRISKET BAO BUN (2pcs) 16 Duck breast, Jeju Island green tea, beetroot salad, and black sesame dressing 12 hour slow cooked Angus beef brisket, Kimchi, house made pickles, and BEEF TARTARE cgf 19 sweet Ssamjang Korean style beef tartare, Nashi pear, egg yolk, and crispy wontons K.F.C. BAO BUN (2pcs) 14 FEED ME STICKY LAMB RIBS (4pcs) 19 Korean Fried Chicken, house made pickles, Korean slaw, and Yum Yum sauce Sticky soy and honey glazed lamb ribs galbi, coriander, and fresh chili KABOCHA BAO BUN (2pcs) v 14 $50 per person KIMCHI PRAWN MANDU (4pcs) 14 Crunch Kabocha croquette, house made pickles, and spicy aioli House made boiled dumplings filled with prawn, pork, Kimchi, and soy chili Can’t decide? vinegar sauce ADD? SHOESTRING OR SWEET POTATO FRIES 6 Just say “Feed me”, PORK BELLY KIMCHI ARANCINI BALLS (4pcs) 15 We’ll serve you our favourites Pork, Kimchi, mozzarella, spicy aioli, Gochujang onion jam, and Gim (2 Person minimum, or PAN FRIED RICE CAKE v 14 All table members must take part) Tubular rice cake, Gochujang, Tuscan kale, shredded cheese, and crispy shallots MEAT KIMCHI FRIES 15 BRAISED BEEF SHORT RIB (bone-in, each) 29 Loaded fries w.
    [Show full text]
  • General Provisions
    Chapter 1 General Provisions - 1 - Chapter 1. General Provisions 1. General Principles Unless otherwise provided in this Notification, the following general provisions shall apply. 1) The scope and coverage of this Notification shall be as follows: A) Standards for Ingredients of Foods; Standards for Manufacturing, Processing, Using, Cooking or Storing Foods; Specifications for Food Components; and Test Methods for Standards/Specifications pursuant to Article 7(1) of the Food Sanitation Act; B) Standards for Labeling of Foods or Food Additives, Labeling of Apparatus, Containers and Packages pursuant to the provisions of Article 10 (1) of the Food Sanitation Act; and Standards for Labeling of Genetically Modified Foods under Article 12-2(1); C) Standards for Processing, Packaging, Storing and Distributing Livestock Products; Specifications of Ingredients of Livestock Products; and Standards for Sanitation Grade of Livestock Products pursuant to Article 4(2) of the Livestock Products Sanitary Control Act. 2) For the purpose of this Notification, processed foods are classified by Food Group (main category), Food Class (category) and Food Type (subcategory). Food Group : A main category of foods under “Chapter 5. Standards and Specifications for Each Food Product,” such as beverages and seasoning foods, etc. Food Class : A category of foods under a food group, such as teas, fruit/ vegetable beverages, vinegars, and hams, etc. Food Type : A subcategory of foods under a food class, such as concentrated fruit/vegetable juice, fruit/vegetable
    [Show full text]
  • Vol.47WINTER 2019
    K O R E A N HERITAGE K O R E A N HERITAGE Cultural Heritage Administration www.koreanheritage.kr ISSN 2005-0151 Government Publications Registration Number 11-1550000-000639-08 KOREAN WINTER 2019 HERITAGE VOL. 47 WINTER 2019 Vol. 47 2019 Vol. WINTER Cultural Heritage Administration Cultural ON THE COVER Quarterly Magazine of the Cultural Heritage Administration CONTENTS WINTER Vol. 47 02 KOREAN Featured HERITAGE 02 CURATOR'S SELECTION Traditional Liquor Infuses Korean Life Date of Publication 08 KOREAN FOOD December 5, 2019 Onggi, a type of Korean earthenware container, serves as storage for traditional Korean Sauces, the Offspring of Fermentation Published by fermented foods such as sauces, alcoholic beverages, and—most importantly— 08 Cultural Heritage Administration Republic of Korea kimchi. By allowing the passage of air through its permeable surface, an onggi 16 HUMAN TREASURES Publication Management container is perfect for fermentation. Koreans used to make a large volume of kimchi at the start of winter and put it up in these earthenware jars. When buried Director of International Cooperation Division Onggi, a Container that Breathes underground, these kimchi jars lasted through the long cold season. The practice Content Coordination of burying onggi jars eventually developed into today’s kimchi refrigerators. Kim Byung-yun, Cho Ha-young This modern technology, however, will never replace the emotional stability and 26 LOCAL HERITAGE GUIDE Translation psychological security people once gained by using containers made from earth. Winter Wonderland: Korea’s Winged Heritage Park Jung-eun Onggi are featured here on the front cover. The back cover shows artworks by Cho Copy Editing Sin-hyun on display at the Clayarch Gimhae Museum.
    [Show full text]