DOCSLIB.ORG

Samwon PI New Menu F 저용량

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Samwon PI New Menu F 저용량 KOREAN BARBECUE 삼원 양념갈비 SAMWON GALBI Marinated Korean Traditional Beef Short Rib 380 Samwon Signature 생갈비 Saeng Galbi Fresh Beef Short Rib 400 꽃살 Prime Kkotsal Fresh USDA Prime Boneless Short Rib 500 양념 꽃살 Prime Yangnium Kkotsal Fresh USDA Prime Boneless Short Rib with Signature Soy Sauce 500 불고기 Bulgogi Grilled Beef with Traditional Bulgogi Sauce 270 50 NEW add. Naengmyeon Dangmyeon 50 석쇠 불고기 Egg 20 Seoksoe Bulgogi Grilled Beef with Traditional Bulgogi Sauce 270 NEW 모듬 갈비 구이 (꽃살, 늑간살, 삼원 양념갈비) Modeum Galbi Assorted Grilled Beef Kkotsal, Neukkansal, Samwon Galbi 900 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah 늑간살 주물럭 NEUKKANSAL JUMULEOG Salt Sauce Seasoned Finger Meat 270 Table Barbecue 생등심 Saeng Deungsim Fresh Beef Rib Eye 390 양념 깍두기 등심 Yangnium Kkakdugi Deungsim Marinated Rib Eye Cubes 390 늑간살 주물럭 Neukkansal Jumuleog Salt Sauce Seasoned Finger Meat 270 LA 갈비 LA Galbi Marinated Beef Rib 270 우설구이 Wooseol Gui Sliced Beef Tongue with Miso Sauce 290 칼 삼겹살 Kal Samgyeopsal Grilled Pork Belly 250 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah 와규 등심 WAGYU DEUNGSIM Wagyu Rib Eye 750 Premium Wagyu 와규 안심 Wagyu Ansim Wagyu Tenderloin 750 와규 양념안심 Wagyu Yangnium Ansim Wagyu Ansim Wagyu Tenderloin with Homemade Soy Sauce 750 와규 부채살 Wagyu Buchesal Wagyu Oyster Blade 750 Wagyu Yangnium Ansim 와규 양념부채살 Wagyu Yangnium Buchesal Wagyu Fresh Wagyu with Homemade Soy Sauce 750 와규 등심 Wagyu Deungsim Wagyu Rib Eye 750 Wagyu Buchaesal 와규 양념등심 Wagyu Yangnium Deungsim Wagyu Rib Eye with Homemade Soy Sauce 750 와규 모듬구이 Wagyu Modeum Gui Assorted Grilled Wagyu Tenderloin, Oyster Blade, Rib Eye Wagyu Deungsim 1,800 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah A LA CARTE 갈비찜 GALBI JJIM Wine Soy Sauce Braised Short Rib 300 묵은지 삼겹살 찜 MOOKEUNJI SAMGYEOPSAL JJIM Braised Pork Belly with Aged Kimchi 300 Korean Favourite 매운 은대구 조림 Maeun Eundaegu Jorim Braised Spicy Black Cod 400 NEW 연어구이 Yeoneo Gui Pan-ied Salmon with Teriyaki Sauce 300 NEW 떡 갈비 Tteok Galbi Grilled Beef Short Rib Patties 200 차돌 부추 Chadol Buchu Sauteed Brisket & Chive 200 오삼 불고기 Osam Bulgogi Sauteed Spicy Squid & Pork Belly 200 NEW 오렌지 크림 새우 Orangecream Saewoo Shrimp with Orange Cream Sauce 200 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah 불고기 잡채 BULGOGI JAPCHAE Stir-Fried Glass Noodle with Beef & Vegetable 200 Korean Favourite 불고기 잡채 Bulgogi Japchae Stir-Fried Glass Noodles with Beef & Vegetables 200 파전 Pajeon Seafood Scallion Pancake 200 NEW 닭 강정 Dak Gangjeong Pepper Paste Fried Chicken 200 NEW 고추장 삼겹살 Gochujang Samgyeopsal Grilled Pork Belly with Spicy Koeran Pepper Paste 270 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah 파전 PAJEON Seafood Scallion Pancake 200 Small Plate 떡볶이 Tteokbokki Spicy Stir-Fried Rice Cakes 70 add. Mozzarella Cheese 30 오징어 튀김 Ojingeo Twigim Fried Calamari & Spicy Dip 100 NEW 치즈 떡볶이 세트 Cheese Tteokbokki Set Tteokbokki, Ojingeo Twigim, Cheese 160 닭날개 튀김 Dak Nalgae Twigim Fried Chicken Wings 90 탕수육 Tangsuyuk Sweet & Sour Pork 90 계란찜 Gyeran Jjim Egg Soue 50 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah SOUP 갈비탕 GALBI TANG Mild Beef Short Rib Soup (with Rice) 140 Soup 육개장 갈비탕 Galbi Yukgaejang Spicy Beef Short Rib Soup (with Rice) 140 삼계탕 Samgye Tang Ginseng & Chicken Soup 160 순두부 찌개 Sundubu Jjigae So Tofu Stew with Seafood (with Rice) 110 된장찌개 Dienjang Jjigae Soybean Paste Stew (with Rice) 110 김치찌개 Kimchi Jjigae Kimchi Stew with Pork (with Rice) 110 *All prices are subjected to 10% service charge & PBI 10% *All prices are in thousand rupiah STONE POT RICE & NOODLE 불고기 비빔밥 BULGOGI BIBIM BAP Rice with Bulgogi & seasoned Vegetable 140 Stone Pit Rice 돌솥 비빔밥 Dolsot Bibim Bap Stone Pot Rice with Seasoned Vegetable 120 NEW 연어장 덮밥 Yeoneojang Deop Bap Soy Sauce Marinated Salmon Over Rice 170 차돌 김치 볶음밥 Chadol Kimchi Bokkeum Kimchi Fried-Rice with Brisket 100 20 add. Fried Egg 잡채밥 Japchae Bap Rice with Bulgogi & Seasoned Vegetable 110 제육 덮밥 Jeyuk Deop Bap Spicy Pork Belly Over Rice 110 공깃밥 Ssal Bap Steamed Plain Rice 20 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah 비빔냉면 NAENGMYEON (BIBIM) Cold Buckwheat Noodle (Spicy Mixed) 120 Noodle 물냉면 Naengmyeon (Mool) Cold Buckwheat Noodle (Mild Soup) 120 소고기 곰국수 Gom Guksu Beef Noodle Soup 120 Kids Set Menu 삼원 양념갈비, 와규 안심 Samwon Galbi, Wagyu Ansim Marinated Korean Traditional Beef Short Rib, Wagyu Tenderloin 오늘의 국 Today’s Soup 공깃밥 Ssal Bap Steamed Plain Rice 후레쉬 주스 Fresh Juice 400 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah BEVERAGE Beverage Water Flavoured Ade 아쿠아판나 유자 / 매실 / 라임 Aqua Panna (Mineral 500ml/1L) 55/90 Yooja / Maesil / Lime 40 산펠레그리노 San Pellegrino (Sparkling 500ml/1L) 55/90 Fresh Juice 오렌지 / 망고 / 수박 / 구아바 Tea Orange / Mango / Water Melon / Guava 40 둥글레차 Dunggule Tea (Korean Herb) 35 So Drinks 녹차 콜라 / 다이어트 콜라 / 스프라이트 35 35 Green Tea Coke / Diet Coke / Sprite 쟈스민 소다 워터 Jasmine Tea 35 25 Soda Water 모로칸 민트 35 Moroccan Mint Tea Coee 캐모마일 에스프레소 Camomile 35 25 Espresso 잉글리쉬 블랙퍼스트 롱블랙 English Breakfast 35 30 Long Black (hot/iced) 피콜로 Flavoured Iced Tea 30 Picollo 아이스 티 카푸치노 Iced Tea 30 35 Cappuccino (hot/iced) 레몬 / 복숭아 / 리치 카페라떼 Lemon / Peach / Lychee 40 35 Café Latte (hot/iced) 유자 리치 / 키위 리치 Yooja Lychee / Kiwi Lychee 40 타이 아이스 티 ai Ice Tea 40 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah Beverage Mocktails Korean Tradition Alcohol 처음처럼 Chumchurum 170 참이슬 Chamisul 170 복분자 시트러스 드래곤 Bokbunja 260 Citrus Dragon 45 설중매 Seoljungmae 250 단호박 막걸리 Pumpkin Makgeoli 250 큐컴버 민트 Cucumber Mint 45 Bottled Beer 빈땅 Bintang (330ml) 45 하이네켄 워터멜론 가든 Heineken (330ml) 55 Watermelon Garden 45 블루베리 모히또 빈땅 드래프트 Blueberry Mojito 45 Bintang Draught Beer ( 330ml ) 45 애플민트 모히또 Applemint Mojito 45 트로피칼 브리즈 Tropical Breeze 45 레몬드롭 키위 Lemondrop Kiwi 45 퍼펙트 캐미스트리 Perfect Chemistry 45 *All prices are subjected to 10% service charge & PBI 10% & in thousand rupiah.
Load more

Recommended publications
  • 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]
  • Iacs2017 Conferencebook.Pdf
    Contents Welcome Message •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 4 Conference Program •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 7 Conference Venues ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 10 Keynote Speech ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 16 Plenary Sessions •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 20 Special Sessions •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 34 Parallel Sessions •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 40 Travel Information •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 228 List of participants ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 232 Welcome Message Welcome Message Dear IACS 2017 Conference Participants, I’m delighted to welcome you to three exciting days of conferencing in Seoul. The IACS Conference returns to South Korea after successful editions in Surabaya, Singapore, Dhaka, Shanghai, Bangalore, Tokyo and Taipei. The IACS So- ciety, which initiates the conferences, is proud to partner with Sunkonghoe University, which also hosts the IACS Con- sortium of Institutions, to organise “Worlding: Asia after/beyond Globalization”, between July 28 and July 30, 2017. Our colleagues at Sunkunghoe have done a brilliant job of putting this event together, and you’ll see evidence of their painstaking attention to detail in all the arrangements
    [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]
  • Conference Schedule
    Undercurrents: Unearthing Hidden Social and Discursive Practices IACS Conference 2015 (Surabaya, 7-9 August 2015) CONFERENCE SCHEDULE Day 1 (Friday, 7 August 2015) 08.00 – 08.30 : Registration 08.30 – 10.00 : Parallel Session 1 10.00 – 11.30 : Parallel Session 2 11.30 – 13.30 : Lunch + Friday prayer 13.30 – 14.00 : Ngremo (Opening Ceremony and Cultural Performance) 14.00 – 14.30 : Opening Remarks 14.30 – 15.00 : Coffee Break 15.00 – 16.00 : Keynote Speaker (Abidin Kusno) 16.00 - 17.30 : Plenary 1 1. Hilmar Farid (Institute of Indonesian Social History, Indonesia) 2. Chua Beng Huat (NUS, Singapore) 3. Prigi Arisandi (Universitas Ciputra, Indonesia) Day 2 (Saturday, 8 August 2015) 08.30 – 10.00 : Parallel Session 3 10.00 – 10.30 : Coffee Break *Book Series Launch, Asian Cultural Studies: Transnational and Dialogic Approaches (at Room 14 (snacks/beverages are provided) 10.30 - 12.00 : Parallel Session 4 12.00 – 13.30 : Lunch 13.30 – 15.00 : Parallel Session 5 15.00 – 15.30 : Coffee Break 15.30 – 17.00 : Parallel Session 6 17.00 – 18.30 : Plenary 2 1. Diah Arimbi (Universitas Airlangga, Indonesia) 2. Firdous Azim (BRAC University, Bangladesh) 3. Goh Beng Lan (SEAS Dept. NUS, Singapore) 1 Undercurrents: Unearthing Hidden Social and Discursive Practices IACS Conference 2015 (Surabaya, 7-9 August 2015) CONFERENCE SCHEDULE Day 3 (Sunday, 9 August 2015) 08.30 – 10.00 : Parallel Session 7 10.00 – 10.30 : Coffee Break 10.30 – 12.00 : Parallel Session 8 12.00 – 13.30 : Lunch 13.30 – 15.00 : Parallel Session 9 15.00 – 16.00 : IACSS Assembly Meeting 16.00 – 16.30 : Coffee Break 16.30 – 17.00 : IACS (Reader) Book Launch 17.00 – 18.30 : Plenary 3 1.
    [Show full text]
  • 2018 International Conference on Multiculture and Education(ICME)
    Table of Contents 2018 International Conference on Multiculture and Education Opening Remark ······························································································································· viii Welcoming Remark ····························································································································· x Program ············································································································································· xxii Keynote Speech Global modernity and its repercussion ····················································································· 3 Volker H. Schmidt(Singapore) Language education for marriage immigrant women and their families ························ 17 Seonjung Kim(Korea) Cultural Performance Session A-1 Research on transnational ethnic relations: World context and cases in Vietnam ···· 29 Vuong Xuan Tinh(Vietnam) Local cadres, corruption and villagers’ protests in a Red river Delta village, Vietnam ··· 50 Nguyen Van Suu(Vietnam) Young Korean Argentines in the Argentine garment industry and their social integration ······································································································································ 69 Jihye Kim(UK) In search of globally compassionate multicultural/intercultural education: Critical lessons learned from Rev. Theodore Hesburgh's vision and social activism during the civil rights movement and afterwards ····················································································
    [Show full text]
  • Korean Barbecue Samwon Galbi Samwon Traditional Barbecue
    Korean Barbecue Samwon Galbi Samwon Traditional Barbecue Samwon Galbi 330,000 : Marinated Korean Traditional Beef Short Rib 삼원 양념갈비 Samwon Galbi Bulgogi 270,000 : Sliced Marinated Beef with Traditional Bulgogi Sauce 전통 불고기 Bulgogi Saeng Deungsim 350,000 : Fresh Rib Eye 생등심 Yangnium Deungsim 350,000 : Fresh Rib Eye with Homemade Soy Sauce 양념 등심 Yangnium Deungsim Modeum Gui 850,000 : Assorted Grilled Beef Kkotsal, Neukkansal, Samwon Galbi 모듬구이 (꽃살, 늑간살, 삼원 양념갈비) Modeum Gui Prices are subjected to 10% service charge & PB1 10% Neukkansal Jumuleog Samwon Traditional Barbecue Woosul Gui 220,000 : Miso Marinated Beef Tongue 미소 우설구이 Deungsim Butter Gui 350,000 : Buttered Rib Eye with Onion and Garlic 등심 버터구이 Neukkansal Jumuleog Neukkansal Jumuleog 250,000 : Salt Sauce Seasoned Finger Meat 늑간살 주물럭 Seoksoi Bulgogi 250,000 : Grilled Beef with Traditional Bulgogi Sauce 석쇠 불고기 Seoksoi Bulgogi Samgyeopsal 250,000 : Grilled Pork Belly 삼겹살 Prices are subjected to 10% service charge & PB1 10% Wagyu Saeng Deungsim Wagyu and Prime Wagyu Galbi 600,000 : Marinated Wagyu Short Rib 와규 양념갈비 Wagyu Saeng Galbi 600,000 : Fresh Wagyu Short Rib Wagyu Galbi 와규 생갈비 Wagyu Yangnium Deungsim 450,000 : Fresh Wagyu Rib Eye with Homemade Soy Sauce 와규 양념 등심 Wagyu Saeng Deungsim 450,000 : Fresh Wagyu Rib Eye 와규 생등심 Wagyu Saeng Galbi Prime Yangnium Kkotsal 450,000 : Fresh USDA Prime Boneless Short Rib with Homemade Soy Sauce 프라임 양념 꽃살 Prime Kkotsal 450,000 : Fresh USDA Prime Boneless Short Rib 프라임 갈비 꽃살 Prime Yangnium Kkotsal Prices are subjected to 10% service charge & PB1
    [Show full text]
  • Company Information
    ※ 영문작성 요망 (본 자료는 바이어들에게 홍보되는 자료로써 홈페이지와 영문카달로그로 제작 예정) Company Information Company Name ARAM Position Asst Manager CEO KIM JIN TAE Contact Person KIM KI RI Website www.aramfood.co.kr Tel +82-10-9343-6932 Tel +82-42-624-1181 E-mail [email protected] E-mail [email protected] ◉ Company Introduction Company Name : Aram Co., Ltd. Year of Establishment : July 1999 President : Kim Jin-tae Business Registration Number : 306-81-35541 Head Office : 21, Daejeon-ro 1364beon-gil, Daedeok-gu, Daejeon, Republic of Korea (Eupnae-dong 313) Phone : 042-624-1181~2 Fax : 042-624-1183 Homepage : www.aramfood.co.kr E-mail : [email protected] Main Business : △ Sikhye(Sweet Rice Drink), Sujeonggwa(Cinnamon Punch), etc. Manufacturing traditional drinks △Manufacturing various sauces such as Tteok-bokki(Stir-fried Rice Cake) sauce and Gangjeong(Sweet Rice Puffs ) sauce, etc. △Operating a direct management snack bar –23 stores in Home Plus △Operate official online shopping malls and sell products in open markets △Supplied products to many hypermarket chains such as Home Plus, Lotte Mart, and Daesang Bestco Brand : Brand : Samsiokki (Five Meals a Day) Major Products : Beverages : Traditional Sikhye / Sweet Pumpkin Sikhye / Sujeonggwa, etc. Sauce : Tteok-bokki sauce / Bibim sauce / Gangjeong sauce / Pork cutlet sauce, etc. Tteok-bokki : Soupy Tteok-bokki / Gangjeong Tteok-bokki / Oily Tteok-bokki / Cup Tteok-bokki, etc. ◉ Items (품목 및 제품명 등 한줄로 간단한 소개) Samsiokki Mimi Sikhye - “Traditional Korean Drink Made with Malt, Rice, Sugar and Ginger” Sweet Pumpkin Sikhye - "Korean
    [Show full text]
  • Kairos for Creation
    KAIROS FOR CREATION Confessing Hope for the Earth The international and ecumenical conference on eco-theology, ethics of sustainability and eco-friendly churches The “Wuppertal Call” – Contributions and Recommendations from an took place in June 2019 in Wuppertal/Germany and was organized jointly by Bread for the World, the Protestant International Conference on Eco-Theology and Ethics of Sustainability Association of Churches and Mission (EMW), the Protestant Church in Germany (EKD), United Evangelical Mission Wuppertal, Germany, 16 – 19 June 2019 (UEM) and the World Council of Churches (WCC). It was a conference with lasting impressions, enriching and encouraging experiences of sharing and a remarkable outcome in content: Edited by Louk Andrianos, Michael Biehl, Ruth Gütter, Jochen Motte, 51 participants from over 22 different countries, men and women from different cultural, denominational and Andar Parlindungan, Thomas Sandner, Juliane Stork and Dietrich Werner religious backgrounds, theologians, eco-activists, scientists and representatives of Faith Based Organizations gathered to share their insights, their experiences, their convictions, their doubts, their joy and their sorrows about fundamental eco-theological questions which are becoming more and more important and crucial for the continu- Confessing Hope for the Earth ation of life in our world, which is God’s creation. At the end of the conference the participants adopted the “Wuppertal Call: Kairos for creation – Confessing Hope for the Earth” which recommends to the World
    [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]
  • Events & Catering
    ULTIMATE KOREAN GASTROPUB EXPERIENCE LIKE NO OTHER EVENTS & CATERING WWW.BARONYC.COM WWW.CHEFSSOCIETY.ORG @BAROBYCHEFSSOCIETY BARO BY CHEFS SOCIETY :: 34 W. 32ND ST, NEW YORK, NY 10001 T. 212.736.0029 | E. [email protected] 1 CONTENTS Our Cuisine & Philosophy 3 Our Location 4 Capacity 5 Our Menu 7 Contact Us 11 WWW.BARONYC.COM WWW.CHEFSSOCIETY.ORG @BAROBYCHEFSSOCIETY BARO BY CHEFS SOCIETY :: 34 W. 32ND ST, NEW YORK, NY 10001 T. 212.736.0029 | E. [email protected] 2 OUR CUISINE & PHILOSOPHY Welcome to BARO by Chefs Society - Korean gastropub, bar and lounge incorporating Korean avors with New American inspired aesthetics. The exciting characteristic of BARO's menu is a changing array of small plates-highlighting the use of Jook Jang Yeon vintage jang-oering comfort foods with the touch of Korean soul. We focus on bringing the best out of ingredients and transform them into exotic avor proles, yet in a simple form that our guests can relate to. Cheers! BARO by Chefs Society is the Official JookJangYeon Restaurant. We proudly use only JookJangYeon vintage Gochujang, Doenjang and Ganjang imported from South Korea for our food. 100% ORGANIC INGREDIENTS | HANDMADE | NO ARTIFICIAL FLAVOR | 3 YEARS OF FERMENTATION WWW.BARONYC.COM WWW.CHEFSSOCIETY.ORG @BAROBYCHEFSSOCIETY BARO BY CHEFS SOCIETY :: 34 W. 32ND ST, NEW YORK, NY 10001 T. 212.736.0029 | E. [email protected] 3 OUR LOCATION The word “BARO 바로” in Korean insinuates close proximity in both physical location and/or time and trans- lates loosely to “right here”, “right next door”, and/or “right away”.
    [Show full text]
  • Effects of Sensory Education Based on Classroom Activities for Lower Grade School Children
    Nutrition Research and Practice (Nutr Res Pract) 2013;7(4):336-341 http://dx.doi.org/10.4162/nrp.2013.7.4.336 pISSN 1976-1457 eISSN 2005-6168 Effects of sensory education based on classroom activities for lower grade school children Taejung Woo1,2 and Kyung-Hea Lee1§ 1 Deprtment of Food and Nutrition, Changwon National University, 20 Changwondaehak-ro, Uichang-gu, Changwon-si, Gyeongnam 641-773, Korea 2Daebang elementary school, Changwon, Gyeongnam 641-100, Korea Abstract This study is to verify the effects of sensory education based on classroom activities for 2nd and 3rd grade children. The hypothesis is that children who participated in sensory education would demonstrate positive changes in eating behaviors through sensory experiences. The sensory education program consists of 12 lessons. Twenty-six children were being recruited from one school in Changwon, Korea. Two control groups, one of which was the same age as the educated group and the other group of sixth graders, were selected by random sampling from the same school. Children answered a self-administered questionnaire. The parents (n = 20) of the children who participated in the program, took part in evaluating the program through self-administered questionnaires after the program ended. The questionnaire contained variables of general characteristics, education satisfaction, nutrition knowledge, eating attitude and behavior concerning unfamiliar foods. The score of nutrition knowledge was improved in educated children (P < 0.05). Food neophobia score towards unfamiliar foods (P < 0.05) was increased in educated children, but there are no changes in eating behaviors in all groups towards unfamiliar foods. In conclusion, sensory education is useful for having a positive eating attitude among children.
    [Show full text]
  • Sunchang Gochujang (Korean Red Chili Paste): the Unfolding of Authenticity
    J Ethn Foods 3 (2016) 201e208 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Sunchang gochujang (Korean red chili paste): The unfolding of authenticity * Soon-Hee Kim a, Kyung Rhan Chung b, Hye-Jeong Yang a, Dae Young Kwon a, a Division of Nutrition and Metabolism Research, Korea Food Research Institute, Songnam, South Korea b Division of Understanding Korea Project, The Academy of Korea Studies, Songnam, South Korea article info abstract Article history: Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a Received 14 March 2016 seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, Received in revised form literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best 21 July 2016 quality. Accepted 7 August 2016 Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through Available online 13 September 2016 literature review. Sunchang's climate and geographical characteristics were examined in order to determine their effects on the ingredients and its fermentation condition. Keywords: chili Results: Sunchang is located in the southwest region of Korea. Its geography, with characteristic gochujang mountainous basins, provides high temperatures and humidity that is suitable for the fermentation of Korean sauce gochujang. In addition, distinctive seasons and temperature variance between day and night helps with Sunchang gochujang growing high-quality red peppers with moderate levels of spiciness. The first reference to gochujang is found in the Hyangyak-jipsongbang (鄕藥集成方, 1433).
    [Show full text]