On this posting, I will highlight the Seafood, Noodles and Rice Menues. Click the pictures for the Receipe.
Guys, if this puzzles you, ask your better half to do the cooking, and you can help with the tasting and washing after the meal.
Although the Menues are not comprehensive, I would say they cover most of the common food the Koreans eat everyday. During my stay in Busan, I went to a Restaurant which caters specially for brooth or porridges, and they are extremely tasty and out of this world, nothing like the ones I had in my history of eating porridges back home or elsewhere in the world.
| SEAFOOD MENU |
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| Hweh (Raw Fish) | Nak-Ji Bo-Kum Stir-fried Octopus |
Jang-Uh Gui (Grilled/Broiled Eel) |
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| NOODLE MENU |
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| ***-Chae (Beef and Veg Noodle) |
Cha-Jang-Myun (Bean-paste Noodle) |
Naeng-Myun (Buckwheat Ice Noodle) |
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| Shih Ra-Myun (Chilli Ramen Noodle) |
Cham-Pong (Seafood Noodle) |
Udon (Wheat Noodle) |
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| RICE MENU |
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| Bi-Bim-Bop (Mixed Rice) |
Omu-Rice (Omeletter Fried Rice) |
Kimchi Bo Kum Bop (Kimchi Fried Rice) |
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SaeWoo Bo-Kum Bop (Shrimp Fried Rice)
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Tijit Pte Ltd
Motto: Digital is our name : Portable is our game
Tijit provides service and supply to Marine Shipping Industry both here in Singapore and abroad focused on portable instruments.
We provide Customer Service for...
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Quoting from [Street Smart]:
IF You have chance of visiting Korea,
I recommend to try Cha-Jang-Myun (Bean-paste Noodle)
It is my favorate dish for lunch.
You just drop in chenese restaurant on the street , then you can notice that
every one person out of two may enjoy this black noodle .
Origin of Cha-jang-myun is from chinese korean who added caramel to chinese
noodle paste.
Bryan Kang
Quoting from [ksw1010]:IF You have chance of visiting Korea,
I recommend to try Cha-Jang-Myun (Bean-paste Noodle)
It is my favorate dish for lunch.
You just drop in chenese restaurant on the street , then you can notice that
every one person out of two may enjoy this black noodle .
Origin of Cha-jang-myun is from chinese korean who added caramel to chinese
noodle paste.
Bryan Kang
Yes, the black bean paste and the beans are of Chinese origin, they make sauce out of the beans. The Chinese seems to be well advanced in food technology, preservation and nutritional value. The fermented beans are proteins best absorbed by the body, and they contains high amount of anti-oxidants, which kill free radicals, and help fight cancerous cells.
The ice noddle is only eaten during the Summer, and that is to keep the body cool. What's more in Seoul downtown there are so many restaurants serving foreign food, from both continents of European and American origin.
Tijit Pte Ltd
Motto: Digital is our name : Portable is our game
Tijit provides service and supply to Marine Shipping Industry both here in Singapore and abroad focused on portable instruments.
We provide Customer Service for...
More
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