Bibimbap

Premium Ramen

Spinach infused noodles, egg, spring vegetables, shredded nori, soy mustard sesame dressing, choice of protein *, no broth

Hiyashi Ramen

Garden Salad

Shin-Ramyun

Korean rice roll wrapped in seaweed: meat, vegetable

Kimbap

Tuna Melt

Bone – in fried chicken option for sauce: soy-garlic or fire-hot

Korean Fried Chicken

Mussels

Japanese boneless fried chicken w / mustard sauce

Karage

Ebi Potato

Fried Dumplings

Miso Soup

Tanqueray & Tonic

Classic Margarita

Sake Sangria

Select Wine

Guinness

Stella Artois

Sapporo

Vegetarian Kimbap

Korean Tacos

Edamame

Potato Croquette

Rinse the short grain rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until water is absorbed. Fluff the rice with a fork and let it sit covered.

Cook the Rice

Julienne the carrot and zucchini. In a skillet over medium heat, add a drizzle of sesame oil. Sauté each vegetable separately for about 2-3 minutes until tender but still crisp. Season with salt and black pepper. Set aside each vegetable in separate bowls.

Prepare the Vegetables

Bring a pot of water to a boil. Blanch the spinach for 1 minute, then remove and rinse under cold water. Squeeze out excess water and set aside. Repeat with the bean sprouts, blanching for 2 minutes.

Blanch the Spinach and Bean Sprouts

In the same skillet, add a little more sesame oil and sauté the sliced mushrooms until they are golden brown. Season with a pinch of salt and black pepper.

Sauté the Mushrooms

In the skillet, add the ground beef (or crumbled tofu) and minced garlic. Cook over medium heat until the beef is browned and cooked through. Season with soy sauce, salt, and black pepper to taste.

Cook the Beef (or Tofu)

In a separate pan, heat a small amount of oil over low heat. Crack the eggs into the pan and fry until the whites are set but the yolks are runny, about 3-4 minutes. Season with a pinch of salt.

Fry the Eggs

In a large bowl or on a plate, create a base layer with the cooked rice. Arrange the sautéed vegetables, cooked beef (or tofu), and fried eggs on top in sections. Drizzle with gochujang and sesame oil. Sprinkle sesame seeds on top.

Assemble the Bibimbap

Mix everything together before eating to combine the flavors. Enjoy your homemade bibimbap!

Serve

Carrot

Zucchini

Spinach

Bean Sprouts

Mushrooms (shiitake or button)

Short Grain Rice

Eggs

Ground Beef (or tofu for vegetarian option)

Gochujang (Korean chili paste)

Soy Sauce

Sesame Oil

Garlic (minced)

Salt

Black Pepper

Sesame Seeds

In a large stockpot, combine the chicken and pork bones. Cover them with water and bring to a boil over high heat.

Prepare the Bones

Once boiling, skim off any foam or scum that rises to the surface. This will help create a clearer broth.

Skim the Scum

Add 12 cups of water, soy sauce, mirin, dried shiitake mushrooms, garlic cloves, ginger, and scallions to the pot.

Add Remaining Ingredients

Reduce the heat to low, cover the pot, and let the broth simmer for at least 6 hours. The longer, the better for flavor.

Simmer the Broth

After simmering, strain the broth through a fine-mesh sieve into another pot to remove solids and reserve the liquid.

Strain the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

Bring a small pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Transfer to an ice bath to cool, then peel.

Prepare the Soft-Boiled Eggs

Slice the chashu pork into thin pieces and set aside for serving.

Slice the Chashu Pork

In ramen bowls, add a serving of cooked noodles, ladle the hot broth over them, and arrange the toppings including sliced chashu pork, soft-boiled eggs, nori, bamboo shoots, corn kernels, menma, chopped scallions, sesame seeds, and drizzle with chili oil.

Assemble the Ramen Bowl

Chicken bones

Pork bones

Water

Soy sauce

Mirin

Dried shiitake mushrooms

Garlic cloves

Ginger

Scallions

Ramen noodles

Soft-boiled eggs

Chashu pork

Nori (seaweed sheets)

Bamboo shoots

Corn kernels

Menma (fermented bamboo shoots)

Chopped scallions

Sesame seeds

Chili oil

Blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and rinse with cold water to stop cooking, then squeeze out excess moisture.

Prepare the Spinach

In a mixing bowl, combine the blanched spinach, all-purpose flour, egg, and salt. Knead the mixture until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Make the Noodle Dough

After resting, roll out the dough to your desired thickness, then cut into thin strips to create noodles.

Roll and Cut the Noodles

Julienne the carrot and cucumber. Thinly slice the radishes. Set aside in a bowl.

Soft-boil the eggs by cooking them in boiling water for about 6-7 minutes. Remove from water, cool under cold water, peel, and cut in half.

Prepare the Eggs

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, Dijon mustard, sugar, and season with salt and pepper to taste.

Mix the Dressing

Place the cooked noodles in a bowl, top with the prepared vegetables, soft-boiled eggs, shredded nori, and your choice of protein. Drizzle the soy mustard sesame dressing over the top and serve cold.

Assemble the Dish

All-purpose flour

Cucumber

Radishes

Shredded nori

Sesame oil

Rice vinegar

Dijon mustard

Sugar

Salt and pepper

Grilled chicken breast

Shrimp

Tofu

Wash the mixed greens thoroughly under cold water and pat dry with a clean towel. If using whole leaves, tear them into bite-sized pieces and place them in a large salad bowl.

Cut the cherry tomatoes in half and add them to the bowl with the greens.

Add Cherry Tomatoes

Peel the cucumber if desired, then slice it thinly. Add the cucumber slices to the salad bowl.

Slice the Cucumber

Use a grater to shred the carrot. Add the grated carrot to the salad bowl.

Grate the Carrot

Thinly slice the red onion and add it to the salad bowl.

Slice the Red Onion

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Combine Dressing Ingredients

Pour the dressing over the salad just before serving and toss gently to combine all the ingredients.

Dress the Salad

Mixed Greens

Cherry Tomatoes

Red Onion

Olive Oil

Red Wine Vinegar

Dijon Mustard

Honey

In a large pot, combine the pork bones and water. Bring to a boil over high heat.

Prepare the Pork Broth

Skim off any foam that rises to the surface. Add in the crushed garlic, sliced ginger, quartered onion, soy sauce, salt, black peppercorns, and chopped scallions.

Reduce the heat to low and let the broth simmer for at least 3 hours, allowing the flavors to develop and the broth to become rich.

After 3 hours, strain the broth to remove the solids and return the liquid back to the pot.

In a separate pot, bring water to a boil and add the Shin-Ramyun noodles. Cook according to package instructions (usually about 4-5 minutes).

Cook Shin-Ramyun Noodles

Once cooked, drain the noodles and set aside.

In the same pot with the broth, add the sliced mushrooms and fresh spinach. Let them cook for about 2-3 minutes until the spinach is wilted and mushrooms are tender.

Prepare the Toppings

In a small pan, heat sesame oil over medium heat and fry the eggs sunny-side up or to your liking.

Once everything is ready, place the cooked noodles in bowls, pour the hot broth with mushrooms and spinach over the noodles, and top with the fried eggs.

Sprinkle with chili flakes and toasted sesame seeds before serving.

Garlic, crushed

Ginger, sliced

Onion, quartered

Black peppercorns

Scallions, chopped

Shin-Ramyun noodles

Mushrooms, sliced

Spinach, fresh

Chili flakes

Sesame seeds, toasted

Rinse 2 cups of short-grain white rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

Combine the rinsed rice and 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Once cooked, fluff the rice with a fork. Add 2 tablespoons of sesame oil and 0.5 teaspoon of salt. Mix well and let it cool to room temperature.

Season the Rice

Heat a non-stick skillet over medium heat. Pour in the beaten eggs and cook until set, then flip and cook for an additional minute. Remove from the skillet, cool slightly, and slice into strips.

Cook the Egg

In the same skillet, add a small amount of oil. Add the ground beef or bulgogi and cook until browned. Add 1 tablespoon of soy sauce and mix well. Remove from heat and let cool.

Cook the Beef

Julienne the carrot and cucumber into thin strips. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze out excess moisture.

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.

Lay out Nori

With wet hands, take a portion of the seasoned rice (about 1 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.

Spread the Rice

Place strips of carrot, cucumber, spinach, egg, and cooked beef horizontally across the rice.

Add Fillings

Lift the bamboo mat and start rolling the kimbap tightly away from you. Roll until you reach the border of the nori. Moisten the edge with a bit of water to seal.

Roll the Kimbap

Use a sharp knife to slice the rolled kimbap into bite-sized pieces. Sprinkle with sesame seeds if desired and serve with soy sauce or pickled radish.

Slice and Serve

Short-grain white rice

Nori seaweed sheets

Carrot, julienned

Cucumber, julienned

Spinach, blanched

Egg, beaten

Ground beef or bulgogi

In a large mixing bowl, combine the canned tuna (drained), mayonnaise, diced celery, chopped red onion, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Mix the Tuna Salad

Heat a skillet over medium heat. Spread butter on one side of each slice of rye bread.

Prepare the Bread

On the unbuttered side of two slices of rye bread, spread a generous amount of the prepared tuna salad. Top each with shredded cheddar cheese.

Assemble the Tuna Melt

Place the other two slices of rye bread on top, buttered side facing out. Place the sandwiches in the heated skillet.

Finish the Sandwich

Cook each side for about 3-4 minutes, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to ensure even cooking.