Shrimp, scallops, crab, broccoli, snow peas, peas, carrots, & baby corn.

3 – Ingredient Soup

Chicken

Korean style seaweed roll with Korean Beef Bulgogi & various vegetables

Kim - Bap

Korean Barley Tea Pot

Korean Barley Tea Cup

Banchan Combo

Extra Shrimp

Side of Brown Sauce

Extra Chicken / Pork / Beef

Side of Lomein Noodles

Side of Kimchi

Side of Fried or Steamed Rice

... 9.95 for 2 (MIN. 2 BOWLS) Shrimp, scallops, crab, broccoli, snow peas, peas, carrots, & baby corn 4.50 per each additional bowl

3-Ingredient Soup

Wonton Soup

Hot & Sour Soup

Egg Drop Soup

* (4) Bone-in breaded fried chicken wings in a spicy house sauce, topped with green onions

Fried Chicken Wings

Shrimp Tempura

Fried Wonton Chips

Vegetable Spring Rolls

Pork or Chicken Egg Roll

Ginseng Tea Cup

Korean-style seaweed roll with Korean Beef Bulgogi & various vegetables

Kim-Bap

Korean Barely Tea Pot

Rinse the shrimp, scallops, and crab meat under cold water. Pat them dry with paper towels.

Prepare the seafood

Wash and chop the broccoli into small florets, slice the carrots, and prepare the snow peas, green peas, and baby corn.

Chop the vegetables

In a large pot, heat the olive oil over medium heat. Add the chicken or vegetable broth and bring it to a simmer.

Heat the broth

Once the broth is simmering, add the broccoli, snow peas, green peas, carrots, and baby corn to the pot. Cook for about 5 minutes until the vegetables start to soften.

Add the vegetables

Carefully add the shrimp, scallops, and crab meat to the pot. Simmer for an additional 5-7 minutes or until the seafood is cooked through and opaque.

Add the seafood

Taste the soup and season with salt and black pepper according to your preference. Stir well to combine.

Season the soup

Ladle the soup into bowls and serve hot. Enjoy your 3-ingredient soup!

Serve hot

Shrimp

Scallops

Crab meat

Broccoli florets

Snow peas

Green peas

Carrots, sliced

Baby corn, halved

Chicken or vegetable broth

Salt

Black pepper

Olive oil

In a medium bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Mix well to create a marinade.

Marinate the Chicken

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Add Chicken

Preheat the Oven

Lightly grease a baking dish with a little olive oil to prevent sticking.

Prepare Baking Dish

Place the marinated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

Bake the Chicken

Once cooked, remove the chicken from the oven. Let it rest for 5 minutes before slicing. Garnish with fresh parsley and lemon slices if desired.

Garnish and Serve

Chicken breasts

Garlic cloves

Lemon juice

Dried oregano

Fresh parsley

Lemon slices

Rinse the short-grain rice under cold water until the water runs clear. Add the rinsed rice and water to a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes before fluffing with a fork.

Rinse and Cook Rice

In a bowl, combine the soy sauce, sugar, sesame oil, minced garlic, grated ginger, chopped green onion, and black pepper. Add the sliced beef and coat well. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Marinate the Beef

Heat a pan over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove from heat and let cool slightly.

Cook the Beef

Julienne the carrot and cucumber. Blanch the spinach in boiling water for 1-2 minutes, then drain and rinse under cold water. Pat dry. Prepare pickled radish if not pre-packaged.

Prep the Veggies

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. Spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top. Layer the cooked bulgogi, julienned carrot, cucumber, blanched spinach, and pickled radish in the center of the rice. Sprinkle with sesame seeds.

Roll the Kim-Bap

Using the mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water. Repeat with the remaining ingredients.

Roll it Up

Using a sharp knife, slice the rolls into bite-sized pieces. Serve with soy sauce for dipping.

Cut and Serve

Short-grain rice

Water

Beef (ribeye or sirloin), thinly sliced

Soy sauce

Sugar

Sesame oil

Garlic, minced

Ginger, grated

Green onion, chopped

Carrot, julienned

Cucumber, julienned

Spinach, blanched

Pickled radish (Danmuji)

Nori sheets (seaweed)

Sesame seeds

Soy sauce for dipping

In a dry skillet over medium heat, add 1 cup of barley. Stir continuously for about 10-15 minutes until the barley is golden brown and fragrant. Be careful not to burn it.

Roast the Barley

In a large pot, bring 8 cups of water to a rolling boil.

Boil the Water

Once the water is boiling, add the roasted barley to the pot. Reduce the heat to low and let it simmer for 15-20 minutes.

Add Roasted Barley

After simmering, remove the pot from heat. Use a fine mesh strainer or cheesecloth to strain the tea into a pitcher, discarding the barley.

Strain the Tea

If desired, add honey or sugar to taste. Stir well to dissolve the sweetener.

Sweetening (Optional)

You can enjoy the barley tea hot or let it cool down and serve it over ice for a refreshing cold drink.

Serve Hot or Cold

Barley

Honey

In a dry skillet over medium heat, add 1 cup of barley. Stir constantly for about 5-7 minutes until the barley is golden brown and fragrant.

Roasting the Barley

In a large pot, bring 4 cups of water to a boil over high heat.

Boiling Water

Once the water is boiling, add the roasted barley to the pot. Reduce the heat to low and let it simmer for 20 minutes.

Brewing the Tea

After 20 minutes, remove the pot from heat and strain the tea into a teapot or pitcher, discarding the barley grains.

Straining the Tea

Pour the tea into cups. If desired, add honey to sweeten, a slice of lemon for flavor, and mint leaves for garnish.

Serving Suggestions

Mint leaves

Slice the Korean radish into thin, even slices and set aside in a bowl.

Prepare Korean Radish

Julienne the carrot into thin strips and add to the bowl with the radish.

Prepare Carrot

Cut the cucumber into sticks and add to the bowl with radish and carrot.

Prepare Cucumber

Blanch the spinach in boiling water for 2 minutes, drain, and cool in an ice bath. Squeeze out excess water and chop into bite-sized pieces.

Prepare Spinach

In a small bowl, mix together the soy sauce, sesame oil, minced garlic, gochugaru, sugar, and salt until well combined.

Make Marinade

Pour the marinade over the prepared vegetables (radish, carrot, cucumber, and spinach) and toss until evenly coated.

Combine Vegetables and Marinade

Sprinkle toasted sesame seeds over the top of the combined vegetables and serve.

Garnish

Korean Radish (Mu), sliced

Cucumber, cut into sticks

Gochugaru (Korean red pepper flakes)

Sesame seeds, toasted

Rinse the shrimp under cold water to remove any debris and pat them dry with paper towels.

Prepare the Shrimp

In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, red pepper flakes, salt, and black pepper. Whisk until well combined.

Make the Marinade

Add the cleaned shrimp to the bowl with the marinade. Toss to coat the shrimp evenly and let sit for 15 minutes at room temperature.

Marinate the Shrimp

In a large skillet over medium-high heat, add a little more olive oil if needed and heat until shimmering.

Heat the Pan

Add the marinated shrimp to the hot skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and opaque, then flip and cook for another 2-3 minutes on the other side.

Cook the Shrimp

Remove the skillet from heat. Sprinkle with fresh parsley before serving. Serve immediately with your choice of side dish.

Olive Oil

Garlic

Lemon Juice

Paprika

Red Pepper Flakes

Black Pepper

Fresh Parsley

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2-3 minutes until the mixture turns a light golden brown. This forms the roux, which thickens the sauce.

Prepare the Roux

Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Continue to whisk until the mixture is smooth.

Add the Broth

Add soy sauce, Worcestershire sauce, fresh ground black pepper, salt, onion powder, and garlic powder to the saucepan. Stir well to combine all the ingredients.

Season the Sauce

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally until it thickens to your desired consistency.

Simmer the Sauce

Taste the sauce and adjust the seasoning with additional salt or pepper if needed. If the sauce is too thick, you can add a bit more broth to reach the desired consistency.

Taste and Adjust

Remove the sauce from the heat and serve warm alongside your favorite dishes.

Serve

Unsalted Butter

All-Purpose Flour

Beef or Vegetable Broth

Soy Sauce

Worcestershire Sauce

Fresh Ground Black Pepper

Onion Powder

Garlic Powder

If using chicken breast, cut into 1-inch cubes. For pork chops, ensure they are about 1-inch thick. For beef sirloin, slice against the grain into strips.

Prepare the Protein

In a bowl, whisk together olive oil, soy sauce, minced garlic, lemon juice, black pepper, and salt until well combined.

Mix Marinade

Place the prepared chicken, pork, or beef in a large resealable bag or bowl. Pour the marinade over the protein, ensuring it is evenly coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for more flavor.

Marinate the Protein

Preheat a grill or skillet over medium-high heat. Remove the protein from the marinade, allowing excess marinade to drip off. Cook chicken for 6-7 minutes per side, pork for 5-6 minutes per side, and beef for 3-4 minutes per side, or until cooked through and reaching the desired doneness.

Cook the Protein

Remove the cooked protein from the heat and let rest for a few minutes. Slice if necessary, then plate and sprinkle with chopped parsley for garnish before serving.

Plate and Garnish

Chicken Breast

Pork Chops

Beef Sirloin

Fresh Parsley, chopped

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt to the water.

Boil Water

Once the water is boiling, add 8 oz of Lomein noodles. Cook according to package instructions, usually about 4-5 minutes, until al dente.