AT CHANG KOREAN BBQ
This May, in celebration of Family Month,
families who pre-book will receive a complimentary Polaroid photo.
A heartfelt keepsake to remember your special gathering.

창 코리안 바비큐에서
가정의 달 5월을 맞아
사전 예약한 가족 고객께
폴라로이드 기념사진을 무료로 촬영해드립니다.
소중한 모임의 따뜻한 추억을 간직해 보세요.

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Baked Black Codfish Set (Min. 2 orders)

Green salad with seared diver’s scallop 관자 샐러드Steamed pork belly, Pickled wild garlic leaves, sesame leaves, and Bossam-Kimchi 보쌈Baked Black Codfish with Caramelized bean paste sauce 은대구 된장구이Rice & today’s soup with side dishes 밥, 국과 찬2 scoops of homemade ice cream 아이스크림

Marinated Prime Rib Eye Set (Min. 2 orders)

Spring onion pancake with prawn, mussel, clam meat and squid 해물 파전Marinated Prime Rib Eye BBQ (120g/pax) on charcoal grill 등심불고기BBQ (120g)Cold noodle or Rice & today’s soup 냉면 또는 밥과 국2 scoops of homemade ice cream 아이스크림*updated on 28.Dec.2017

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Advantages of  Charcoal Grill BBQ

• It cooks the meat slowly and over a long period of time, due to which the meat retains its tenderness and remains moist.
• The slow and continuous exposure to heat due to slow cooking, causes the fat in the food to liquefy and get separated from the meat. This way the meat gets rid of excess fat and hence, calories!
• Nutrients like proteins, vitamins and minerals present in the meat remain intact and hence, the end product is much more nutritious.
• With a charcoal grill, the temperature of the fire is much higher as compared to a gas grill (as high as 500°F), due to which the food is exposed to more heat. This ensures that the food is properly cooked even on the inside.
• A big advantage of using charcoal grills is that not only can you control the temperature of the grill, but also shift the coals to change the temperature of different spots on the grill.
• Charcoal grills are the cheapest among all types of grills.
• Charcoal grills are portable and easier to carry as compared to the other types.

Retrieved from : Buzzle – Benefits of Charcoal Grills

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Bap (steamed rice) and Juk (porridge)

Boiled rice is the staple food for Koreans; it is eaten with almost every meal. In Korea people eat short-grained rice, as apposed to the long- grained Indian rice. Korean rice is often sticky in texture, and sometimes it is combined with beans, chestnuts, sorghum, red beans, barley or other cereals for added flavor and nutrition. Juk (porridge) is a light meal, which is highly nutritious. Juk is often made with rice, to which abalone, ginseng, pine nuts, vegetables, chicken, or bean sprouts can be added. As well as rice porridge, red bean porridge and pumpkin porridge are also delicious.

Guk (soup) and Jjigae (stew)

Korean meals traditionally consist of a soup served with rice. The soup can be made from vegetables, meat, fish, shellfish, seaweed, or beef bones. Jjigae is similar to guk but is thicker and has a stronger taste. The most famous jjigae (doenjang-jjigae )is made from preserved soy bean paste. Jjigae is usually spicy and served piping hot in a heated stone bowl.

Jjim and Jorim (simmered meat or fish)

Jjim and jorim are similar dishes. Meat and fish are prepared with vegetables and soaked in soy bean sauce. The ingredients are then slowly boiled over a low heat. Retrieved from : KTO (Korea Tourism Organization) – Types of Korean Food

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