Bulgogi is literally translated as "fire meat" because of the popular restaurant version that is grilled over flame or charcoal.
There are several different versions of this dish, but they all involve thin sliced meat that is marinated in a seasoned sauce prior to cooking. The meat used is most often beef, but may be pork or chicken.
Our version is "homestyle" where the meat is stir fried instead of grilled.
Basically, kimchi is a seasoned, fermented side dish that accompanies Korean meals.
There are literally hundreds of variations of kimchi, the most common of which is cabbage kimchi. The cabbage used is Baechu (Korean Cabbage), a variety of Napa Cabbage.
Ground dried Korean red chili pepper is the base seasoning, with garlic, onion, green onion, shrimp or fish sauce, and a few other ingredients added.
Our kimchi is house made using our own recipe.
The literal translation of Bibimbap is mixed rice. The dish is an assortment of fresh and/or prepared greens and vegetables surrounding a mound of steamed rice. The dish is usually topped with either a raw or fried egg. Meat, usually beef, is often added.
We serve two versions of this dish - Bibimbap and Dolsot Bibimbap. The Dolsot Bibimbap is a "hotpot" version served in a hot stone or earthenware bowl.
Haemul Pajeon is a variety of the very popular Korean Green Onion (Pa) Pancake (Jeon).
Mixed seafood, shredded carrot, onion, and green onion are mixed into a batter made from a blend of wheat and rice flours, then pan fried.
Korean rice and seaweed roll. There are many varieties of kimbap that range from tame to wild, Our kimbap reflects a common household variety with carrot, pickled radish, fishcake, egg, immitation crab, and cucumber for fillings. We also offer kimbop with bulgogi or grilled chicken instead of the seafood.
Doenjang jjigae is a Korean stew made with fermented soybean paste, vegetables, mushrooms, tofu, some type of seafood and/or meat. It is one of the most common dishes of home-cooked Korean meals. Our version has anchovies, shiitake mushrooms, green onions, zucchini, and chili peppers
Kimchi Pancake (Kimchi-buchimgae or kimchi-jeon), is one of a variety of Korean pancakes. It is primarily made with kimchi, a rice and wheat or wheat flour batter and sometimes other vegetables. Some type of meat or possibly seafood is often added.
Our version is made with a rice and wheat flour batter, kimchi, onion, green onion, and pork.
Jajangmyeon or jjajangmyeon is a Korean riff of a Chinese dish. Thick wheat noodles are smothered in a salty, sweet, and savory jajang (fried sauce) made from chungang (a black paste made from fermented wheat flour, slat, and usually soybeans), vegetables, and either meat or seafood.
Our verison uses pork as the meat.
Galbi usually refers to marinated and grilled beef short ribs, but the actual translation is just ribs. When refering to other meats, Galbi is named with the type of meat (dwaeji galbi - pork ribs)
Kalbi (Galbi)(Ribs) is a shortened version of galbi-gui (갈비구이)(Ribs-Grilled), and is one of the most popular Korean Grill Dishes (often called Korean BBQ).
The type of Kalbi we serve is refered to as LA Galbi, which is a thin cross rib (flanken) cut of meat with usually three rib bone pieces. These strips are scissor cut and placed on a bed of cabbage and onion on a sizzling plate.
Dwaeji Galbi can be grilled (dwaeji galbi gui) or stir fried. When grilled they are marinated similar to beef kalbi.
We serve two versions of this dish, one sweet and spicy, the other sweet and savory. Instead of grilling, the pork ribs (both baby back and spare ribs) are par-boiled with ginger and onion, then stir fried in the appropriate sauce (spicy or sweet) with onion and green onion, sprinkled with sesame seeds, and served over a bed of cabbage on a sizzling plate.
Chili peppers are native to Latin and South America where they have been used culuinarily since possibly as early as 7500 BC.
It is strongly believed that chili peppers were introduced to Asia in the fifteen hundreds by Portuguese and Spanish traders, but there may be some evidence of an earlier introduction sometime in the 13th century. There are also some Chinese and Korean references that may refer to chili peppers being used in a paste as early as 850.
Regardless of when chili peppers were introduced to Korea, they have come to be one of the most widely used ingredients in Korean cuisine. They are used in soups, stews, stir fry dishes, marinades, sauces, salads, as garnish for many dishes, and of course in Kimchi.
The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili powder, or used fresh or dried, both for their flavor and for their color.
Green chili peppers are primarily used fresh for their flavor, and ability to add "heat" to most dishes.
Baechu probably oringinated near the area of current day Peking, China, and spread from there throughout east and south east Asia.
This cabbage grows into an oblong shaped head with tight packed leaves. The outer leaves are a medium to light green with white veins while the inner leaves shade to a yellowish color.
We use baechu in our house made kimchi