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Restaurant Tour 22: KoBa Korean Restaurant

Restaurant Tour 22: KoBa Korean Restaurant

KoBa is a high-end Korean restaurant quietly tucked away in the corner of Rathbone Street, one of the best-kept secrets in Fitzrovia. Many Koreanphiles in-the-know will traverse down the street when they have a craving for some premium KBBQ. The name KoBa stands for Korean Barbecue, so the KBBQ meats are understandably its flagship specialty. […]

Discover Korean Food 126: Dr. Sook-Ja Yoon’s “Jat Gook Soo”

Discover Korean Food 126: Dr. Sook-Ja Yoon’s “Jat Gook Soo”

[Ingredients & Quantity] 150g(1¼ cups) Fine Nuts, 600g(3 cups) Water 300g Fine Noodles, 2kg (10 cups) Water, 200g (1 cup) Water 80g (½) Cucumber, 1g(¼ tsp) Salt 7g (⅓) Red Chilli 600g (3 cups) Water, 12g (1 tbsp) Salt [Preparation] 1. Making Fine Nut Soup: Clean the Pine Nuts. Grind them, after adding water, with […]

Discover Korean Food 125: Dr. Sook-Ja Yoon’s “Na Bak Kimchi”

Discover Korean Food 125: Dr. Sook-Ja Yoon’s “Na Bak Kimchi”

[Ingredients & Quantity] 200g Chinese Cabbage, 200g (⅕) Radish, 10g (2½ tsp) Salt 20g Spring Onion, 50g Dropwort, 20g Garlic, 10g Ginger 30g (1½) Red Chilli, 3.5g (1 tsp) Pine Nut Kimchi Soup: 1.2kg (6cups) warm Water, 18g (1½ tbsp) Salt, 4g (1 tsp) Sugar, 14g (2 tbsp) Pepper Powder [Preparation] 1. Clean the Cabbage […]

Okinawa Day 2013

Okinawa Day 2013

London Okinawa Sanshinkai and Okinawa Association U.K are delighted to host Okinawa Day 2013 on Saturday 22nd June at Spitalfields in London E1. Okianwa Day 2013 is an admission free outdoor event and organised as a part of the Spitalfields Estate Community Events Programme. We are committed to promote the diversity of Okinawan culture through […]

The 13th Japanese Matsuri

The 13th Japanese Matsuri

From 1 to 2.30 pm, there will be Japan Experience corner for visitors to put on kimono, try origami, write their names in Japanese aplhabets, and sample Asian sweets. From 2.30 to 3.30 pm, there will be performance corner for visitors to listen to Taiko (Japanese druming) by local people and Japanese songs by the […]

Discover Korean Food 124: Dr. Sook-Ja Yoon’s “Naeng-i To Jang Guk”

Discover Korean Food 124: Dr. Sook-Ja Yoon’s “Naeng-i To Jang Guk”

[Ingredients & Quantity] 160g Shepherd’s Purse, 300g (1½ cups) Water, 2g (½ tsp) Salt 200g (6) Short-necked clam, 600g (3 cups) Water, 8g (2 tsp) Salt 1kg (5 cups) Rice Water (used water from washing rice) 34g (2 tbsp) Soybean Paste, 9.5g (½ tbsp) Red Pepper Paste, 5.5g (1 tsp) Minced Garlic 10g Spring Onion, […]

Discover Korean Food 123: Dr. Sook-Ja Yoon’s “Juksoon Gim”

Discover Korean Food 123: Dr. Sook-Ja Yoon’s “Juksoon Gim”

(Ingredients & Quantity) 130g Bamboo Shoot, 600g (3cups) Water, 50g Beef 20g Minced Beef, 5g (1) Shiitake Mushroom , 0.5g Manna Lichen 3.5g (1tsp) Fine Nut, 60g (1) Egg 200g (1cup) Water, 6g (1tsp) Soy Sauce Seasoning Sauce: 6g (1tsp) Say Sauce, 2g(½tsp) Sugar, 4.5g(1tsp) Minced Spring Onion, 2.8g(½tsp) Minced Garlic, 2g (1tsp) Salt with […]

Discover Korean Food 122: Dr. Sook-Ja Yoon’s “Gooksu Jangguk”

Discover Korean Food 122: Dr. Sook-Ja Yoon’s “Gooksu Jangguk”

(Ingredients & Quantity) 300g Fine Noodles, 2kg (10cups) Water, 200g (1cup) Water 150g (½) Young Pumpkin, 1g (¼tsp) Salt 60g (1) Egg, 0.1g Sliced Chilli, 13g(1tbsp) Vegetable Oil 18g (1) Soy Sauce, 6g (½tbsp) Salt Beef Broth: 200g Beef, 24kg (12cups) Water Aroma Vegetable: 40g Spring Onion, 20g Garlic (Preparation) 1. Boil the Beef for […]

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London United Korean Fan Club

London United Japanese Fan Club