...II. History and background Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste). Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number...
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...INTRODUCTION Hankook Sarang, a Korean restaurant, is a famous name in Nepali hotel and restaurant scene. By adhering to its strict standards, Hankook Sarang has managed to earn an excellent reputation amongst food buffs for its mouth-watering delicacies served in an excellent ambience and at a reasonable price. The hard work and dedication put in by its founders, efficient management and well-trained staff work in concert to make Hankook Sarang outlets, family restaurants popular among a cross-section of patrons for authentic Korean delicacies, a huge success. It has been steadily building up its reputation for quality food and service since mid -2003, having carved a niche among its patrons it now plans to expand to other places and cities of Nepal. With the mission of providing the highest level of culinary and hospitality experience, Hankook Sarang is a delicious Korean getaway for a rumbling stomach. Whether you are celebrating a special occasion or simply enjoying a day out, a dining experience at Hankook Sarang will create memories you can never forget. The restaurant has great Korean traditional food, pleasant surroundings and reasonable prices unmatched to any other outlet. Ultra-hip ambience and authentic Korean menu with new age flavor assures you a sumptuous dining experience. OBJECTIVES The objectives for my research on Hankook Sarang Restaurant are as follows: * A key objective for Hankook restaurant is to offer a higher-than-usual level of customer...
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...restaurants in Seoul. Any suggestions with maps? Challenge accepted. The difficulty of writing about restaurants in Seoul is that the culinary scene changes so rapidly. Restaurants suddenly close down and become coffee shops overnight. Not exaggerating. Now, if you’re willing to do the footwork, I’ll lay down a great tour to get a taste of the classic, traditional, quirky, and new. You’ll need comfortable walking shoes and an ample appetite. Day 1 – The Touristy North You gotta hit the main spots in your first couple of days. Gwanghwamun, one of the palaces, your first of many trips to Insa-dong. My rules in this area are to look for places off the main road, packed with office workers. Avoid places that look like franchises. Also avoid Korean restaurants with Japanese written up front. Those are tourist traps. Gwanghwamun Jip 광화문집 Up near the palaces is one of the last holes-in-the-wall in Seoul that is legendary for its kimchi jjigae (kimchi stew). It’s a tight squeeze, but luckily ordering is easy. They basically only serve two things–kimchi jjigae and gyeran mari (rolled omelette). The jjigae is notable for its sourness and spice, which balances well with the smooth omelette. It’s a good way to wake you up. Explore Gwangjang Market and try some bindaeddeok. That’s always fun. For dinner you can head down a bit. Samhae Jip 삼해집 I just tried this place out recently. I’ve been on the hunt for restaurants with some history. In the alley maze south of Jongno 3-ga Station...
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... Critical Risk Factors | 17-18 | | | 1.0 Product, Service & Industry Background Korean Restaurant Running a first Korean restaurant in Kampar will be the business that we choose. Joh-Eun will be our Korean restaurant shop name. Joh-Eun means good to all such as good to customers and stakeholders. The Joh-Eun Korean restaurant is to sell Korean food in Kampar, and the ventured of the restaurant might not suit the taste for Malaysian. This will be the risky of running this business. The restaurant will be selling the food with Korea cultural. The Joh-Eun will be selling the cuisine in set such as one meal, one dish, and one beverage. The meal included the grain, legumes, condiments and seasoning, meat beef, chicken, seafood, vegetables and medical foods. Grain is one of the most important staples in Korean diet. Legumes are significant crops in Korean history and cuisine according to earliest preserved legumes, it made from tofu. Condiments and seasoning are including red pepper, black pepper, chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion. Medicinal foods are a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. The dishes are the soups and stews, kimchi, noodles, banchan, and anju. Soups are a common part of any Korean meal, it not same with other cultures by serving at the beginning or the end of the meal, it accompany...
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...with a Foreign Entrepreneur Group BACAF(S) I. Background of the Entrepreneur Rachel Yoon is a female, South Korean entrepreneur who has been in the business industry for fifteen years. She is currently the owner of Angelish Chubby Rice Burger and Fish Bread, a chain known in the university for their authentic Korean cuisine, but has stated that she had previous business experience where she handled an English guiding center for, at least, ten years. She had a goal in mind where she wanted people to open up their own business.Initially she was to open her restaurant’s branch in Robinson’s in Los Banos but ended up opening in a more difficult location in Los Banos Centro Mall. The main branch of the restaurant can be found in Ortigas but is currently closed down since she decided to focus more on the branch found in Laguna. The branch has been operating for four to five months since late last year. II. Entrepreneurial Environment Angelish’s customers comprise mainly of students from the University of the Philippines - Los Banos but frequent visitors also include those from the nearby hospital and professors in the university. Ms. Yoon says that she has never been to any of the other Korean food places in Los Banos and emphasizes the strengths they have: affordability and authenticity. Their food is cheaper compared to the other Korean restaurants and sticks to the original recipe instead of adjusting it to Filipino tastes. The focus is on the students and...
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...recent years. People would like to enjoy the Korean Food, especially the Korean BBQ Buffet Restaurant. Now it is in the Growth stage as there are some Korean Restaurant exist, more competition and different types of Korean Food are provided. There are a growing trend of Korean Food. Korean Food Buffet commenced in 1993, its awareness rapidly increase. There are some chain restaurant like Han-yang Won and Hon Wo Korean Restaurant, they have 5 to 6 branches separately. Their target market is middle price $200 per person for dinner on Korean buffet. And there are some small Korean food restaurant, aim for high class consumer and do not provide the Korean buffet. There are no company absolutely dominate the market. The major consumer is the young people, through the observation found that they are seek a suitable location for gathering and relaxing. So Maxim decide to use its comparative advantage on food business and launch a new business line─Korean Food Restaurant but more focus on Korean Food Buffet. Maxim would like to launch a chain of Korean Buffet Restaurant, the major competitors of Korean BBQ buffet is Han-yang Won and Hon Wo Korean Food while in the Korean Hot Pot (Budae jjigae部隊鍋), it face the competition of K-Pot. There are 6 branches of Han-yang Won Korean Food and opened for 20 years, one of the most well-known restaurant on Korean BBQ Buffet. People prefer to go as they can use reasonable price to enjoy the Korean BBQ dinner buffet (contain desserts), the fees...
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...Korean food is unique. It’s known for its spicy flavor and the use of seasoning to enhance the taste. Kimchi, the symbol of the traditional Korean food, is gaining popularity among people around the world. Major ingredients of kimchi include Chinese cabbage, radish, red pepper and garlic. As my child, I would always play around with vegetables, whenever my mom made kimchi. She was scolding me as I played with it. At first, I wonder why would people like to eat kimchi for. It was spicy and had a weird taste. Now, I could tell how good and delicious it is. I used to invite my friends over to dinner, so I can introduce the kimchi to them. When the vegetable would mix with the radish, garlic, red pepper; you could see the red color combining together with vegetable which looked so pretty. In Korean, kimchi is a very popular dish. It’s served with almost every Korean meal. There are hundreds of varieties of kimchi, made with main vegetable ingredients. It’s even a symbol of traditional Korean food. Most people around the world are addicted to kimchi, because kimchi is very delicious. It has a high nutritional value, too. Moreover, it can match well with virtually all the foods around the world. Kimchi sandwich and kimchi fried rice are good examples. Whenever my mom and I shopped, we frequently bought puchu kimchi, summer kimchi with plenty of fermented anchovy paste, and served right after preparation. My aunt, Candy, showed us how...
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...It has always been the most awaited part of the college life of every CTHM student, I guess. Countdown on every calendar, unending shopping of winter clothes and on the making of shopping lists, those are the things that I used to do whenever I daydream and got excited for this trip. Furry boots, trench coat, cute earmuffs, cottony mittens and warm scarf, all of us dreamt of wearing those stuff. But how would that be possible for a weather like this here in the Philippines? That won’t seem cool in here. But finally, here comes the chance for us to be in fashionable winter clothes and experience the cold weather. Anyeong-haseyo Seoul, Korea! The class organizers brought us here with the theme, “1Seoul: A Blissful Wander to the Heart of Korea.” The trip was well organized with a proper itinerary of a 5 days stay in Seoul. It all started on the 1st day of March. I was really not in the mood to dress up for winter because it’s really hot outside. About 30 degrees was the temperature in the Philippines but I have to be prepared for the cold weather in Korea. Seeing my huge 18kgs luggage and a hand carry made me decide to go to the meeting place (Plaza Mayor) earlier than the call time. Upon arriving within the area, many parents were there to take my blockmates to the bus and bade their last goodbye hugs and kisses before leaving the country. It was night then, around 7:00 in the evening, we left UST and proceed to the airport. On the way to the airport, we prayed the Rosary to ask...
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...of K-Pop and ' kimchi '- Korea. Finally, after ages of waiting, our family arrived in beautiful Korea. Stepping out of the plane, we could feel the chilly weather to our bones. Never experiencing that kind of weather, my siblings and I were totally excited. Passing through immigration and baggage claim, we were talking animatedly about our new surroundings. Since we went with tour group, we knew we were in good hands. Incident number one. We were supposed to take a bus to check in at the hotel, as instructed. I guessed I was overeager and without thinking. I ran to a random bus and knocked on the door. The young bus driver opened the door and looked at me with a puzzled expression. He started asking me something in Korean, which of course I did not understand. I tried to reply in English, but before I could make the attempt, my father quickly apologized to the driver and walked me back to the tour group who was watching from afar, shaking with laughter. It turned out that the bus I was running to was not the bus we were supposed to take. I dismissed my burning cheeks. I was glad I could be the butt of everyone's jokes on my first day in a foreign country. It was a bit past lunch time when we were done checking in our hotel. Not doubt, everybody's stomachs were grumbling. Thank God after checking in, we were going to have our lunch and do a bit of sightseeing. While waiting for the others outside the hotel, we walked around nearby. There was a row...
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...KOREA by Tahnee Robinson Introduction In Korea, growing, harvesting, preparing, and eating food is a social event for the Korean people. The people are a large population of people that live in close proximity to each other. This fact has resulted in Koreans that live in clustered village communities outside their major cities. This type of communal lifestyle, historically, made eating one of the most important times of day in a farm home or the royal court. Although the variety and quality food differed between farmer and the royal court, the importance of Korean cuisine and meal time remained the same. Korea descended from Mongolians, and was governed by imperial dynasties since before the Common Era. Korean cooking has a distinct national identity that, in its contemporary, form combines dishes and techniques from both peasant diets and royal palace foods. Korean food is very spicy. Korean cooks in the 16th century were delighted by the chili, introduced by the Portuguese. The information used to create this paper are sources located by internet searches and one book. Please see the attached reference page. Royal Cuisine Korean royal cuisine, at one time was only enjoyed by the royal court. This type of cuisine takes from a few hours to several days to prepare. The chef harmonizes warm and cold, hot and mild, rough and soft, solid and liquid, and balances colors. The meal is served on hand-forged bronzeware. The specific arrangement of dishes alternates...
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...Case Study 2.1 SK Telecom goes egalitarian in a hierarchical society. Facts of the Case Korea is one of the most homogeneous countries in the world, racially and linguistically. It has its own culture, language, dress and cuisine, separate and distinct from its neighboring countries. Hard work, filial piety and modesty are characteristics esteemed by Koreans. They are proud of their traditional culture and their modern economic success. This paper documents a company which has a hierarchical culture and is attempting to adapt and practice a more egalitarian values. Problem 1) SK Telecom is attempting to distance itself from which South Korean cultural value? What indicators of this value are identified in this case study? What other artifacts of this cultural value would you notice while visiting a South Korean company that upheld this national culture? 2) In your opinion, why is this hierarchical value so strong in South Korea? What are the advantages and disadvantages of this value in societies? 3) Do you think SK Telecom will be successful in integrating a more egalitarian culture, even though it contrasts with South Korea's culture? What are some of the issues that may complicate or support this transition Discussion In this paper, SK Telecom is attempting to distance itself from strong hierarchical culture in their company and want to support a more egalitarian values. Such culture may be identified by the extent of how low-hierarchy employees are empowered. Employee...
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...Have you ever wondered to eat food without a fork or spoon? If you like Asian food, but want the full experience of eating as it is meant to be eaten, eat with chopsticks. Chopsticks are the main eating utensils in China, Korea, Taiwan, Japan, and Vietnam. When watching others using chopsticks, it could look simple, but when you try it, you will end up asking for a fork instead. Here’s how to rely on eating Asian food with chopsticks. First, purchase a pair of chopsticks. Place both chopsticks on a sturdy table, with the broad ends facing you. Pick up one chopstick with your right or left hand. Have the broad end of the chopstick lay between the part of your thumb and index finger connects. Then, provide extra support by slightly curling the middle finger and gently placing the tip of the middle finger on the chopstick. (See diagram 1) Raise you index finger. Next, use your other hand to pick up the second chopstick. Place the chopstick with your hand above the first chopstick, roughly one inch apart. Make sure the first chopstick’s broad end is parallel to the second chopstick’s broad end. Grip the second chopstick with your first hand’s index finger and thumb, leaving a space with your middle finder. You may use the other hand to adjust our grip on the chopsticks to a comfortable position. Use that same hand to make sure the narrow tips of both chopsticks are lined up evenly and are parallel to each other. (See diagram 2) After that...
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...Title: A Case Study the Entrepreneur behind the Company and the Company behind the Entrepreneur Assignment 1 Introduction to Enterprise and Entrepreneurship Tutor: Stringer D By: Arun Sehgal Contents Company 3 Behaviour Type 3 Struggles And Overcame 3 Business Description 3 Company Culture 4 Conclusion 4 Appendix 5 Reflection 5 Harvard Referencing 6 CORP 1521 ASSIGNMENT 1 Criteria 7 ANY COMMENTS 7 Company Tony Deep, Entrepreneur and Founder of East Ends foods Plc. Which is a leading Asian food specialist, which produces fine chilli, paprika and other spice blends. That has virtually no pesticides within their products. East Ends supplies “Over 80% of Asian independents stock East End's range as well as all the major UK multiples.”(eastendfood.co.uk, tab – Our Profile) they have had this experience for more than 35 years, within the Asian market to gain this much acknowledgement. Behaviour Type Tony Deep seems to have an Inventor –researcher approach to his entrepreneurship behaviour, as he “may or may not have the practical skills to turn creativity into innovation” (Gray.D, 1989), however he is a passionate man, who is against the likes of artificial colours and preservatives within his products. Therefore he had taken a scientific approach, to research and develops products that are pesticide free and have controllable afltoxins. And within the years this research has succeeded, now taking away the poor working practical of farmers, making...
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...UNIT 28: WORLD FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6161545265251223374 LO2 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic...
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...people. Additionally, the restaurant is on the water and unique because most uses bamboo. Services Bamboo Lagoon offers a trendy and peace place to have great food in a social environment. Chef has a large repertoire of ethnic ingredients and recipes. Ethnic recipes Italian Asian will be used to provide the customer the memories about the food for the foreigner and for local we can introduce new cuisine for them and vice versa. Bamboo Lagoon also provides the vegetarian menu and for the kids will have the kids meal. Customers Bamboo Lagoon believes that the market can be segmented into four district groups that it aims to target. The first group is the lonely rich which number 100,000 people. The second group that will be targeted is young happy customers which are growing at an annual rate of 35,000 potential customers. The third group is rich hippies who naturally desire ethic cuisine. The last group which is particularly interested the menu’s healthy offerings. 1.1 Objectives * To get the larger income from this restaurant * To introduce the Italian Asian cuisine from foreigner and local * To be a famous restaurant on the world 1.2 Mission Bamboo Lagoon is a great place to eat, combining an intriguing atmosphere with excellent, interesting food that is also very good for the people who at...
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