한식가이드-서유럽5개국

This guidebook is the foundation’s most ambitious effort to promote the ďŹ nest Korean restaurants outside of Korea and share the authentic avors and style of Korean cuisine with people of other cultures. It reviews Korean restaurants presently operating in Vienna in Austria, Brussels in Belgium, Copenhagen in Denmark, Amsterdam and Rotterdam in the Netherlands, and Basel, Geneva, Interlaken, Luzern, and Zurich in Switzerland. A total of 34 restaurants made it to the ďŹ nal selection based on location visits and evaluations by a group of Korean and local food critics and restaurant specialists. 본 ę°€ě?´ë“œëś ě?€ í•œęľ­ ęł ěœ ě?˜ ě‹?돸화뼟 ë‹´ě?€ í•œě‹?ě?˜ 맛곟 늋ě?„ 세계ě?¸ë“¤ęłź í•¨ęť˜ ëˆ„ëŚŹęł ěž? 세계 ęłł ęłłě—? ěžˆëŠ” 대표 í•œě‹?ë‹šě?„ ě†Œę°œí•˜ëŠ” â€˜í•´ě™¸ ěš°ěˆ˜ í•œě‹?ë‹š ę°€ě?´ë“œëś í”„ëĄœě ?트’뼟 ě‹œěž‘í•˜ę¸° ěœ„í•œ 첍 ë°œęą¸ě?Œěž…니다. ě˜¤ěŠ¤íŠ¸ëŚŹě•„ě?˜ ëš„ě—”ë‚˜ě™€ 벨기ě—?ě?˜ ë¸Œë¤źě…€, ë?´ë§ˆí Źě?˜ ě˝”íŽœí•˜ę˛?, 네ë?œëž€ë“œě?˜ ě•”ěŠ¤í…Œ 뼴담곟 ëĄœí…ŒëĽ´ë‹´, ěŠ¤ěœ„ěŠ¤ě?˜ ë°”ě ¤, ě œë„¤ë°”, ě?¸í„°ë?źěź„, 루체뼸, ěˇ¨ëŚŹížˆě—?ě„œ ěš´ě˜ ë?˜ęł ěžˆëŠ” í•œě‹?ë‹š ě?„ ëŒ€ěƒ ěœźëĄœ 댏스트뼟 ěž‘ě„ąí•˜ě˜€ěœźëŠ°, í•œęľ­ęłź í˜„ě§€ě?˜ ě?Œě‹? ě „ëŹ¸ í?‰ę°€ë‹¨ě?´ 매잼ě?„ ë°ŠëŹ¸í•˜ě—Ź ěľœě˘… 34ęłłě?„ ěˆ˜ëĄ?í•˜ě˜€ěŠľë‹ˆë‹¤.

KOREAN RESTAURANT GUIDEBOOKS

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KOREAN RESTAURANT GUIDE AUSTRIA¡BELGIUM¡DENMARK¡NETHERLANDS¡SWITZERLAND

KOREAN RESTAURANT GUIDE 2012 AUSTRIA BELGIUM DENMARK NETHERLANDS SWITZERLAND

DENMARK Copenhagen

NETHERLANDS Amsterdam

KOREAN RESTAURANT GUIDE 2012 AUSTRIA BELGIUM DENMARK NETHERLANDS SWITZERLAND

Brussels

BELGIUM

Vienna Zurich Geneva Bern

AUSTRIA

SWITZERLAND

The Korean Food Foundation (KFF) is a leading non-governmental organization dedicated to promoting Korean cuisine and culinary culture through research. The foundation is also committed to guiding the development of the Korean food industry and promoting the development and marketing of content covering Korean food. (잏)í•œě‹?잏단ě?€ í•œě‹?ě?˜ ë°œęľ´ęłź 연꾏뼟 í†ľí•˜ě—Ź í•œęľ­ě?˜ ě?Œě‹?ęłź í•œě‹? ę´€ë ¨ 돸화뼟 꾭내외ě—? ě†Œę°œí•˜ęł í•œě‹?ě‚°ě—…ě?˜ ěœĄě„ąě?„ 윔진 하늰 í•œě‹? ě˝˜í…?ě¸ ę°œë°œ ë°? ë§ˆěź€íŒ…ě?„ 지ě›?하는 대표 ëŻźę°„ě „ëŹ¸ ę¸°ęľŹěž…ë‹ˆë‹¤.

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Locker und leger Essen Restaurant, IE GA A convivial spot, IE GA 캐주얼 레스토랑, 이가

Beliebtes Restaurant der Studenten der Wiener Universität Dieses koreanische Restaurant wurde im Jahr 2000 eröffnet und wird schon seit 12 Jahren betrieben. Es ist ein modernes koreanisches Restaurant mit einer leichten Atmosphäre, das gerne von Studenten aufgesucht wird. Die Chefköchin und Besitzerin des Restaurants betreibt es zusammen mit ihrer Tochter, so dass der Geschmack der Gerichte und der Service sehr feinfühlig und doch flott sind. Es ist zwar ein sehr großes Restaurant, das 110 Plätze und ein Menü mit 130 Gerichten anbietet, doch sind die Gerichte recht günstig und die Portionen sehr groß, da auf den dünnen Geldbeutel der Studenten geachtet wird. Weil die Besitzerin die Studenten der Wiener Universität, die auch ihre Tochter absolviert hat, wie ihre eigenen Kinder annimmt und die Gerichte kocht, ist das Restaurant berühmt als eins, das die Gerichte mit Liebe serviert.

Korean eatery frequented by students from the University of Vienna IE GA has been operating on the current site since opening in 2000, and always buzzes with students due to its location in front of the University of Vienna.

The interior is an airy and laid-back space. The female owner-chef runs the place with her daughter, and even after twelve years, she remains dedicated to providing thoughtfully prepared food and attentive service. It is a massive institution designed to accommodate 110 people with more than 130 offerings on the menu. With generous portions, affordable pricing, and hearty flavors, IE GA meets all the requirements to be considered an ideal eatery for students on a budget. The owner-chef pours motherly care into each dish for the students, treating them all like family. This is not such a stretch of the imagination, since her daughter is a graduate from the University of Vienna.

빈 대학교 학생들이 사랑하는 한식당 2000년 빈 대학 바로 앞에 문을 열어 12년째 운영하고 있는 한식당이다. 대학생들이 즐겨 찾는 한식 당인 만큼 모던하고 캐주얼한 분위기가 특징이다. 여성 오너 셰프가 딸과 함께 운영하고 있어 섬세 하고 세련된 맛과 서비스를 선보인다. 총 좌석 수 110석에 130여 가지의 메뉴를 갖추고 있는 대형 식 당으로 대학생들의 주머니 사정을 고려해 저렴한 가격에 푸짐하게 식단을 구성했다. 오너가 자신의 딸이 졸업한 비엔나 대학의 학생들을 마치 자식처럼 생각하고 음식을 만들기 때문에 ‘정이 담긴 음 식’을 내는 식당으로 정평이 나 있다.

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1 Bibimbap* (Reis vermischt mit Gemüse und gewürztem Rinderhackfleisch / Rice mixed with seasoned vegetables and ground beef / 비빔밥) 2 Bulgogi* (Tranchiertes Rindfleisch mariniert oder gegrillt / Slices of beef marinated and grilled / 불고기)

Populär durch seine günstigen Preise und reichlichen Portionen Das Merkmal dieses Restaurants ist, dass an Zutaten und Gewürzen nicht gespart wird und im Vergleich zu anderen Restaurants die Portionen üppig sind und auch das Essen schmackhaft ist. Das Menü Bulgogi (mit Sojasoße süßlich gewürztes Rindfleisch), das mit Cheongju (Obstschnaps) und Sojasoße süßlich gewürzt wird, eignet sich gut für mehrere Personen. Das Gericht Jjamppong, bei dem Meeresfrüchte wie Tintenfisch, Seemuscheln, Garnelen usw. und Gemüse gebraten werden und anschließend eine Brühe dazugegeben und das Ganze mit Chilipulver scharf gekocht wird, ist eines der beliebtesten Gerichte der Stammgäste. Auch wird Bibimbap, ein Gericht mit 10 verschiedenen Gemüsesorten, Reis und einem Spiegelei, gerne bestellt. Das Mittagsmenü, das extra für Studenten gemacht wird, ist ca. 20% preiswerter.

Affordably priced dishes in generous portions IE GA’s dishes are characterised by plenty of fresh ingredients and rich seasoning. Their portions are larger and their flavors more intense than at other Korean restaurants. Sweet and savory bulgogi, marinated in a ganjang-based sauce spiked with fruit purée and rice wine, is great to share amongst friends or family. Regulars stream in for its jjamppong, a spicy noodle soup made by stir-frying vegetables with slivers of seafood such as squid, mussels, and shrimp, and then simmering them with meat broth and ground red chili seasoning. Complementing the powerfully seasoned dishes is the more subtle bibimbap, piping hot rice topped with ten varieties of discreetly seasoned and cooked vegetables and a fried egg. Lunch time specials designed for students on a budget are priced about 20 percent lower than the usual menu.

저렴하고 푸짐한 메뉴로 인기 재료와 양념을 아끼지 않고 듬뿍 사용하는 것이 특징인데, 일반 레스토랑에 비해 양이 푸짐하고 맛도 풍 부하다. 간장 양념에 과일과 청주를 넣어 달콤하게 맛을 낸 불고기는 여러 명이 함께 먹기 좋다. 오징어, 홍합, 새우 등 각종 해물과 채소를 볶은 다음 육수와 고춧가루를 넣어 얼큰하게 맛을 낸 짬뽕도 단골들이 가장 좋아하는 대표 메뉴 중 하나다. 10여 가지 채소를 각각 정성스럽게 양념한 뒤 달걀프라이와 함께 밥 위에 얹어 내는 비빔밥도 인기다. 학생들을 위해 따로 마련한 점심 메뉴는 가격이 20% 정도 저렴하다.

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●Telefon +43(0)1 403 4603 ●Adresse Spitalgasse 1, 1090 Wien ●Anfahrt Von der Station “Alser Straße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-15:00 17:30-23:00 ●Geschlossen Sonntag ●Hauptmenü Bibimbap €9.80 Bulgogi €12.40 Jjamppong €9.30 ●Kosten pro Person Einzelgericht €8.90 / Kurs €15 ●Plätze 110 ●Telephone +43(0)1 403 4603 ●Address Spitalgasse 1, 1090 Wien ●Directions Five-minute walk from Alser Straße station ●Opening hours Monday-Saturday 11:30-15:00 17:30-23:00 / Closed on Sundays ●Recommended Bibimbap €9.80 Bulgogi €12.40 Jjamppong €9.30 ●Meal for one A la carte €8.90 / Prix-fixe €15 ●Seating 110 ●전화번호 +43(0)1 403 4603 ●주소 Spitalgasse 1, 1090 Wien ●찾아가는 길 알저 슈트라세(Alser Straße) 역에서 도보 5분 ●영업시간 월-토요일 11:30 -15:00 17:30 -23:00 ●휴무 일요일 ●대표메뉴 비빔밥 9.80 불고기 12.40 짬뽕 9.30 ●1인당 예산 단품 8.90 / 정식 15 ●좌석 110석

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001-

CONTENTS

002 PREFACE 발간사

118 21 · KOREA 한국관

014 TESTIMONIAL 추천의 글

122 22 · MIKA 미가

AUSTRIA VIENNA / WIEN

126 23 · Shilla 신라

048 05 · KIM kocht 킴 코흐트

SWITZERLAND BASEL / BASEL GENEVA / GENÈVE INTERLAKEN / INTERLAKEN LUCERNE / LUZERN ZURICH / ZÜRICH

052 06 · kimchi 김치

132 24 · Koreahof Basel 한국의 집

056 07 · Koinonia 코이노니아

136 25 · Asadal 아사달

060 08 · Kyoto 교토

140 26 · GAYA 가야

064 09 · Mandu & Co 만두 앤 코

144 27 · Maison de Corée 한국의 집

068 10 · SEOUL 서울

148 28 · Séoul 서울

BELGIUM BRUSSELS / BRUXELLES

152 29 · KANG CHON 강촌

032 01 · BADA 바다 036 02 · BUSAN 부산 040 03 · Hanil 한일관 044 04 · IE GA 이가

156 30 · Mr. Hong 홍씨 아저씨

074 11 · L'AIR DU TEMPS 래르 뒤 탕

160 31 · Korea Town 코리아타운

078 12 · Hana 하나

164 32 · Bambushain 대나무집

082 13 · Korea 한국관

168 33 · Korea Pavillon 고려정

086 14 · SEOUL 서울

172 34 · Yumi Hana 유미하나

DENMARK COPENHAGEN / KØBENHAVN

176 48 MOST POPULAR MENU SELECTIONS 한식당 인기메뉴 48

092 15 · MIGA 미가 096 16 · SAKURA 벚꽃

202 ADDITIONAL LIST 그 밖의 리스트 204 PUBLICATION RIGHTS 판권

NETHERLANDS AMSTERDAM / AMSTERDAM ROTTERDAM / ROTTERDAM 102 17 · damso 담소 106 18 · HWA WON 화원 110 19 · Kaya 가야 114 20 · KO Hyang 고향

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ENGLISH

PREFACE ENGLISH

Share in nature’s gifts, joy of well-being, and good company through Korean food Korean cuisine, or hansik, is rapidly gaining popularity across the globe, probably because of its well-orchestrated bursts of flavors and health-enhancing effects. The Korean Restaurant Guide 2012, Five European Countries aims to reveal the many qualities of Korean cuisine to Europeans who value tradition and history and seek healthier dietary lifestyles.

The Korean peninsula features plains and mountains, and is surrounded by water on three sides, thereby providing for rich agriculture, fishing, and ranching. This wealth and variety is reflected three times a day at Korean meals; a typical Korean meal consists of a bowl of cooked rice teamed with a hot soup or jjigae (hot pot dish), at least one variety of kimchi, and an array of side dishes made with seasonal ingredients. Most Korean recipes employ the methods of parboiling, broiling, and simmering to cut down on fat and minimise the loss of nutrition. The most frequently used ingredients such as vegetables are pepped up with traditional condiments such as ganjang (soy sauce), doenjang (soybean paste), and gochujang (red chili pepper paste), which are made with a base of fermented soy beans and other natural ingredients. Kimchi, doenjang, and gochujang, the three main fermented foods included in every meal throughout the year, are known to have outstanding anti-cancer, antioxidant effects and to lower cholesterol levels.

Nutrition experts recommend four servings of vegetables for every serving of meat or fish we consume, and also highlight the importance of consuming various fermented foods to boost immune systems and prevent serious diseases such as obesity and cancer. These recommendations run parallel with the dietary pattern traditionally followed by the Korean people. The well-known bibimbap, japchae, galbijjim, and sinseollo are only some of the examples that embody the Korean culinary tradition of using ingredients and recipes for holistic well-being.

For millennia, Koreans have developed a strong belief that good food heals the body and mind. Koreans meticulously select seasonal ingredients, at the peak of their nutritional value, and cook each dish with devotion. Korean cooking focuses on balancing the five flavors of acidity, bitterness, spiciness, sweetness and saltiness, thereby strengthening the five cardinal body organs. Korean cooking also embraces the five colors of blue, white, red, black, and yellow, traditionally believed to represent different elements of nature, thus achieving a perfect combination of flavors, nutritional values, and aesthetic beauty.

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The Five European Countries guidebook presents a detailed list of the finest Korean restaurants in the five Western European countries of Austria, Belgium, Denmark, the Netherlands and Switzerland. It is the foundation’s most ambitious effort to promote outstanding Korean restaurants outside of Korea and share authentic flavors and style of Korean cuisine with people of other cultures. The guidebook reviews Korean restaurants presently operating in ten cities of five countries, namely Vienna of Austria, Brussels of Belgium, Copenhagen of Denmark, Amsterdam and Rotterdam of the Netherlands, and Geneva, Zurich, Interlaken, Basel, and Lucerne of Switzerland. A total of 34 restaurants made it to the final selection based on evaluations of food, service, hygiene, and décor by a group of Korean and local food critics and restaurant specialists. From fine-dining hanjeongsik (Korean table d’hôte) restaurants to convivial eateries offering homemade dishes based on family secret recipes and neighborhood hangouts where diners knock back glasses of traditional Korean liquors, this guidebook covers a wide selection of restaurants with detailed descriptions and photos for readers to choose from based on individual preferences.

We hope this book will encourage more food lovers to seek out Korean culinary destinations and to experience the charm of Korean cuisine. A list of other restaurants highly recommendable but not included in the selection due to lack of space is added in the back. In subsequent editions, we plan to provide greater coverage of Korean cuisine options outside of Korea. This guidebook will soon be available as a smartphone application to provide easier access to information on unmissable Korean delights.

Korean food is often said to be «food of sharing». When we eat the food, we share in nature’s gifts, the joy of well-being, and good company. We hope you discover new joy in life and well-being through exploring Korean cuisine.

To conclude, we would like to extend our sincere gratitude to the food experts in Korea and Europe for providing us with their invaluable insights, to the restaurant owners for taking the time to participate in the interviews, and to all those involved in the publication of this guidebook for their hard work and dedication.

January 2012, Korean Food Foundation (KFF)

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VORWORT GERMAN GERMAN

Teilen Sie mit uns mit diesem koreanischen Kochbuch unsere Liebe zu natürlichen und gesunden Gerichten Die koreanische Küche ist längst über die nationalen Grenzen hinaus bekannt geworden, nicht zuletzt des gesunden Geschmacks wegen und einer unvergleichlichen Geschmacksharmonie der Zutaten. Im Anschluss an die erste Ausgabe des “Korean Restaurant Guide 2012”, in 5 europäischen Ländern, soll die Veröffentlichung von Hansik (traditionelle koreanische Küche) nun auch andere europäische Länder, die für ihre Liebe für Tradition, Kultur und gesundes Essen bekannt sind, mit koreanischen Gaumenfreuden bekannt machen. Die geografische Lage Koreas sorgt für eine ausgeglichene Produktion von Meeresfrüchten, landwirtschaftlichen und tierischen Produkten. Die koreanische Speisekarte ist ein anschauliches Beispiel für diese Ausgewogenheit. Reis ist das Hauptnahrungsmittel, das üblicherweise mit einer Suppe oder einem Eintopf, Kimchi und anderen von der Jahreszeit abhängigen Beilagen serviert wird. Um den Nährwert in den Speisen zu erhalten und den Fettgehalt zu senken, werden die Zutaten nur leicht geköchelt, halb gekocht oder gegrillt. Gemüse, Pilze, Nüsse und Seegras, die durch spezielle Würzungen wie z.B. Ganjang (Sojasauce), Doenjang (Sojabohnenpaste), and Gochujang (rote Chilipaste) einen ganz speziellen Touch verliehen bekommen, sind fast täglicher Bestandteil der koreanischen Küche. Dazu kommen noch fermentierte Gerichte, die bekanntesten davon sind Kimchi, Doenjang und Gochujang. Abgesehen von ihrem fabelhaften Geschmack haben diese Speisen auch krebshemmende Eigenschaften, antioxidierende Eigenschaften und senken den Cholesterinspiegel. Ernährungswissenschaftler empfehlen ein 8:2 Verhältnis für Gemüse-und Fleischspeisen und verschiedene fermentierte Speisen um das Immunsystem des Körpers zu stärken und moderne Zivilisationskrankheiten wie Fettleibigkeit und Krebs zu reduzieren. Diese Empfehlungen sind seit Jahrhunderten in der koreanischen Küche realisiert worden.

Bekannte koreanische Gerichte wie z.B. Bibimbap (Reis vermischt mit Gemüse und Rindfleisch), Japchae (Glasnudeln mit gebratenem Gemüse), Galbijjim (geschmorte Rinderrippchen) und Sinseollo (königlicher heißer Eintopf) basieren auf einem gesunden Verhältnis von Gemüse und Fleisch und nährstofferhaltenden Zubereitungsarten.

Die koreanische kulinarische Tradition misst Essen denselben Wert wie Medizin bei.

Koreanische Speisen weisen bittere, saure, süße, scharfe und salzige Nuancen auf, die so aufeinander abgestimmt werden, dass die 5 wichtigsten Körperorgane unterstützt werden. Ausserdem wird auch versucht, die 5 Hauptfarben der Natur – blau, weiss, rot, schwarz und gelb – bei allen Mahlzeiten zu berücksichtigen. Dieser Gour-

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metführer bietet Informationen über koreanische Restaurants in 5 westeuropäischen Ländern, Österreich, Belgien, Dänemark, Holland und der Schweiz. Es ist dies die erste Veröffentlichung des ‘Outstanding Overseas Korean Restaurant Guidebook Project’ (Ein Gourmetführer für hervorragende koreanische Restaurants). Dieses Projekt hat es sich zur Aufgabe gemacht, Interessierten führende koreanische Restaurants auf der ganzen Welt vorzustellen und mit ihnen die Gaumenfreuden der einzigartigen koreanischen kulinarischen Tradition zu geniessen. Zuerst wurde eine Liste von koreanischen Restaurants in 10 Städten und 5 Ländern erstellt: Wien in Österreich, Brüssel in Belgien, Kopenhagen in Dänemark, Amsterdam und Rotterdam in Holland und Genf, Zürich, Interlaken, Basel und Luzern in der Schweiz. Ein Evaluationsteam, bestehend aus koreanischen und heimischen Gastronomiekritikern, hat diese Restaurants besucht und nach verschiedenen Kriterien wie z.B. Geschmack, Service, Hygiene und Inneneinrichtung bewertet und insgesamt 34 Restaurants in diesen Gourmetführer aufgenommen. Es wurden verschiedene Restaurants ausgesucht, von eleganten Hanjeongsik (Koreanischer Table d’hôte) bis hinzu simplen koreanischen Restaurants, die koreanische Hausmannskost anbieten und Restaurants, die neben koreanischen Gaumenfreuden dem Kunden in einem gemütlichen Ambiente traditionelle koreanische alkoholische Getränke servieren. Unterschiedliche detaillierte Informationen unterstützen den Genießer von Gaumenfreuden bei seiner Wahl.

Wir hoffen, dass der europäische Leser dieses Gourmetführers einen guten Überblick über das breite Angebot an koreanischen Restaurants bekommt und auf diese Weise mit den Spezialitäten dieser exquisiten orientalischen Küche vertrauter wird.

Viele koreanische Restaurants, die aus Platzmangel nicht Eingang in diesen Gourmetführer gefunden haben, werden im Anhang aufgelistet. Unser Ziel für die Zukunft ist es natürlich die Liste ständig zu aktualisieren und auf den neuesten Stand zu bringen. Diese Liste koreanischer Restaurants kann auch via Smartphone abgerufen werden. Koreanische Gerichte verbindet man oft mit ‘Harmonie’, eine harmonische Melange aus Natur, Gesundheit und Herz. Wir hoffen, das die koreanische Küche ihr Leben auf vielseitige Art und Weise bereichert, sowohl geschmacklich als auch gesundheitlich. Wir möchten uns ganz herzlich bei allen koreanischen und europäischen Gastronomiekritikern, Restaurantbesitzern und Köchen und allen, die an der Veröffentlichung des Gourmetführers beteiligt waren, bedanken für die aktive Kooperation und die gegebenen Interviews.

Januar 2012, Korean Food Foundation (KFF)

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PRÉFACE FRENCH

GERMAN

PRÉFACE

Je souhaite que la cuisine coréenne puisse permettre de partager une saveur saine de la nature et une grande générosité.

Aujourd’hui, la cuisine coréenne est appréciée dans le monde pour sa saveur harmonieuse et saine. Ce « Guide des Restaurants Coréens 2012, 5 pays » a pour simple objectif de faire découvrir aux Européens, qui attachent une importance primordiale à la tradition et à l’histoire et qui recherchent la gastronomie saine, les valeurs de la cuisine coréenne qui puisent leur source dans une longue histoire.

La Corée est une péninsule qui s’étend du Nord au Sud. Elle se compose de nombreux monts et plaines, et elle est cernée par trois mers. De telles conditions géographiques permettent à la Corée de produire en abondance des produits issus de l’agriculture, des fruits de mer et des viandes d’élevage. L’aliment de base de la cuisine coréenne est le riz. Il est servi avec de la soupe ou du ragoût ainsi que du kimchi. Les plats d’accompagnement sont préparés à partir des recettes et des processus de cuisson (blanchir, griller, bouillir) qui minimisent la perte des éléments nutritifs et réduisent les graisses. De manière générale, la cuisine coréenne est à base de légumes comme les champignons, les fruits durs, les algues, des assaisonnements aux épices naturelles comme la sauce de soja, la pâte de soja fermenté ou de piment. Les aliments fermentés sont très représentatifs de la culture gastronomique coréenne, comme le kimchi, la sauce de soja fermenté et la pâte de piment qui sont servis systématiquement sur les tables coréennes. Ces mets sont connus pour leurs vertus anticancéreuses et antioxydantes, et jouent un rôle important pour réduire le cholestérol. Afin de lutter contre l’obésité, le cancer, les maladies graves qui se développent dans la société contemporaine, et afin de développer nos capacités immunitaires, il est recommandé de manger des légumes et de la viande dans un rapport 8 pour 2, et de consommer une variété d’aliments fermentés. Cela correspond exactement au repas coréen. Le bibimbap, le japchae, le galbijjim (travers de viande cuits à la vapeur) ou le sinseollo (pot-au-feu royal), qui sont des plats coréens très connus, sont préparés avec des ingrédients sains dans des proportions convenables et basés sur des recettes adéquates.

La gastronomie coréenne est basée sur une philosophie de « Cuisine comme de la médecine ». Dans la cuisine coréenne, on choisit les ingrédients en fonction de la saison et de leurs vertus médicinales, puis l’on donne du temps et une attention à la préparation des plats, comme des médicaments. La cuisine coréenne rassemble cinq goûts (acide, amer, épicé, sucré et salé) qui agissent en harmonie afin de protéger aux mieux les cinq principaux organes du corps. On retrouve dans les plats les 5

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couleurs de la nature (bleu, blanc, rouge, noire et jaune). De cette manière, la cuisine coréenne harmonie saveur, beauté et aspect nutritif.

Ce guide qui présente les restaurants coréens dans les 5 pays de l’Europe de l’Ouest comme l’Autriche, la Belgique, le Danemark, les Pays-Bas, la Suisse est un commencement de projet dont le but est de présenter les restaurants coréens répartis dans le monde. C’est une manière de partager les saveurs et la beauté de cette cuisine autour du globe. Pour faire ce guide, nous avons en premier lieu listé les restaurants coréens dans les 10 villes de 5 pays comme à Vienne en Autriche, à Bruxelles en Belgique, à Copenhague au Danemark, à Amsterdam et à Rotterdam aux Pays-Bas et à Genève, à Zurich, à Interlaken, à Bâle et à Luzern en Suisse. Experts coréens et locaux sont ensuite allés sur le terrain afin d’évaluer la gastronomie de chaque restaurant et ont sélectionné 34 établissements. Ce guide présente donc une variété de restaurants coréens avec des explications détaillées afin de vous permettre de choisir la bonne maison, selon vos goûts et vos préférences, que ce soit de la cuisine traditionnelle raffinée, un restaurant à l’ambiance confortable et proposant quelques alcools coréens, une cuisine plutôt familiale ou un restaurant de premier rang pour un déjeuner ou diner d’affaires. Je souhaite que ce guide offre une plus grande visibilité aux restaurants coréens dans les 10 villes de 5 pays et que les Européens tombent sous le charme de la cuisine coréenne. Les restaurants qui n’ont pu être inclus dans ce guide pour des raisons de pagination limitée sont listés en fin de cette publication.

Davantage de restaurants coréens seront présentés dans nos prochains reportages. Par ailleurs, une application sera créée afin de faciliter l’accès à cette liste de restaurants. La cuisine coréenne est connue pour son « partage des saveurs », car elle permet de partager la nature, la santé et le cœur. J’espère sincèrement que la cuisine vous permet de vivre plus sainement et dans le bonheur.

Pour conclure, je tiens à remercier les experts coréens et européens de la gastronomie, tous ceux qui ont contribué à la publication de ce guide et les propriétaires des restaurants coréens qui ont activement collaboré à la sortie du guide.

Janvier 2012, Korean Food Foundation (KFF)

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FORORD DANISH

Vores formål med denne koreanske madhåndbog er at dele ud af naturens sunde smag og varme hjerte.

Koreansk mad bliver i stigende grad populært rundt om i verden, sandsynligvis pga sin harmoniske og sunde smag. Denne <Korean Restaurant Guide 2012 >, som er udgivet i fem lande, er beregnet til at offentliggøre værdien af hansik (traditionel koreansk mad) blandt øvrige europæere, der værner om tradition og historie, samt sund madkultur.

Korea er en halvø med sletter og bjerge, der strækker sig fra nord til syd, omgivet af tre forskellige have. Som følge af landets geografi, har Korea en velafbalanceret produktion af landbrugs-og fiskeriprodukter, samt animalske produkter. Dette er umiddelbart indlysende, når man betragter det koreanske spisekort. Kogte ris er en basisingrediens, der som regel serveres med suppe eller stuvning, kimchi og sæsonbetonet tilbehør. Ingredienserne er parboiled, grillet eller simret samtidig med tilberedelsen af tilbehør på en måde, der minimerer det ernæringsmæssige tab og reducerer fedtindholdet. På en typisk dag anvendes der hovedsageligt planteingredienser såsom grøntsager, svampe, nødder og tang. Retterne får et særligt præg med naturlige krydderier så som ganjang (sojasovs), doenjang (sojapasta), og gochujang (rød chilipeberpasta). De mest almindelige fermenterede fødevarer, der placeres på spisebordet hver dag er kimchi, doenjang og gochujang. De har fremragende antikræft og antioxidantisk virkning, og de er kendt for at sænke kolesteroltallet.

Ernæringseksperter anbefaler, at folk spiser grøntsager og kød i forholdet 8:2 samt forskellige fermenterede fødevarer for at styrke kroppens immunsystem og forebygge fedme og kræft, som er alvorlige sygdomme blandt moderne mennesker. Denne anbefaling er nedfældet i koreanske måltider, der er blevet nydt i århundreder. Velkendte koreanske retter, så som bibimbap (ris blandet med grøntsager og oksekød), japchae (glasnudler med sauterede grøntsager), galbijjim (braiserede korte ribben) og sinseollo (royal ragout), er baseret på forholdstallene for sunde ingredienser og tilberedningsmetoder.

I den koreanske kulinariske tradition bliver fødevarer anset for at have samme værdi som medicin. Den samme mængde tid og store omhu, der anvendes til at forberede medicin, bliver også anvendt til at udvælge og tilberede fødevareingredienserne. Koreansk mad er sur, bitter, krydret, sød og salt, jævnt velafbalanceret for at beskytte fem store organer i kroppen. Derudover forsøger koreansk mad at medtage fem af naturens store farver − blå, hvid, rød, sort og gul − i hvert måltid. Der er harmoni i smagen, ernæringen og den æstetiske skønhed.

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Denne håndbog indeholder oplysninger om koreanske restauranter i fem lande i Vesteuropa: Belgien, Danmark, Holland, Schweiz og Østrig. Det er den første offentliggørelse af ‘Outstanding Overseas Korean Restaurant Guidebook’ projektet. Dette projekt har til formål at introducere førende koreanske restauranter over hele verden til mennesker over hele kloden, og dele den koreanske mads smag og stil, som omfatter Koreas unikke kulinariske tradition. Først blev der lavet en liste over koreanske restauranter i ti byer i fem forskellige lande: Bruxelles i Belgien; København i Danmark, Amsterdam og Rotterdam i Holland, Geneve, Zürich, Interlaken, Basel og Luzern i Schweiz og Wien i Østrig. Et evalueringsteam, bestående af koreanske og lokale madeksperter, besøgte restauranterne og omfattede 34 restauranter i håndbogen baseret på en evaluering af deres madsmag, betjening, hygiejne og restaurantindretning.

Mange forskellige typer af restauranter blev udvalgt, lige fra elegante hanjeongsik (Koreansk table d’hote) restauranter til simple koreanske restauranter, der tilbyder mad som mødrene laver den derhjemme, og koreanske restauranter med en behagelig atmosfære, hvor kunderne også kan nyde traditionel koreansk spiritus. Forskellige typer af koreanske restauranter blev valgt, således at læseren kan vælge den mest tiltalende restaurant i forhold til vedkommendes smag. Derudover er der inkluderet detaljerede beskrivelser i håndbogen. Vi håber, at denne håndbog vil øge læsernes forståelse for koreanske restauranter og hjælpe mange europæere med at blive mere bevidste om den attraktive koreanske mad. Flere koreanske restauranter, der ikke indgik i håndbogen på grund af pladsmangel, er anført sidst i bogen. Vi planlægger at løbende introducere flere koreanske restauranter i fremtiden. Listen over koreanske restauranter vil også blive tilbudt via en smartphone-app, der giver nemmere adgang til oplysninger om koreansk mad.

Folk siger, at koreansk mad ‘smager af deling’. Dette er fordi koreansk mad deler ‘natur’, ‘sundhed’ og ‘hjerte’. Vi håber, at koreansk mad vil gøre din hverdag sundere og gladere. Vi takker de koreanske og europæiske madeksperter, og alle øvrige relaterede personer, for deres hårde arbejde med udgivelsen af denne håndbog, samt ejerne af de koreanske restauranter for deres aktive samarbejde i interviewene.

Januar 2012, Korean Food Foundation (KFF)

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WOORD VOORAF DUTCH

Met deze gids willen we de natuurlijke uitstraling, de gezonde aspecten en de warmte van de Koreaanse keukentraditie voorstellen aan het groot publiek.

De Koreaanse keuken wint wereldwijd aan populariteit dankzij haar harmonieuze, rijke en gezonde smaken. Na de publicatie van de Britse en Franse editie, wordt deze Koreaanse Restaurantgids 2012 nu in vijf landen verdeeld. Met deze nieuwe editie zullen nog meer Europeanen met een hart voor traditie, geschiedenis en gezonde voeding de waarde van de hansik, de traditionele Koreaanse keuken, leren kennen.

Korea is een schiereiland omgevend door drie zeeën, met laagvlakten en gebergten, die het land doorkruisen van noord tot zuid. Deze geografische aspecten van het land zorgen voor een evenwichtige productie van landbouwgewassen, veeteelt en zeevruchten. Dit evenwicht komt ook tot uiting in de Koreaanse keuken. Gekookte rijst is een belangrijk ingrediënt dat meestal wordt geserveerd met soep of een stoofschotel, met kimchi en seizoensgebonden bijgerechten. Bij de bereiding van bijgerechten worden de ingrediënten even geblancheerd, gegrild of aan het sudderen gebracht om het verlies aan voedingsstoffen tot een minimum te beperken en om het vetgehalte te verminderen. De dagelijkse keuken bevat voornamelijk plantaardige ingrediënten zoals groenten, paddenstoelen, noten en zeewier. Gerechten krijgen een speciale toets door een natuurlijke kruiding met ganjang (sojasaus), doenjang (sojabonenpasta), en gochujang (pasta van rode chilipepers). De gefermenteerde gerechten die het vaakst op het bord komen zijn kimchi, doenjang en gochujang.

Het zijn krachtige antioxidanten die preventief tegen kanker en cholesterolverlagend werken. Voedingsdeskundigen raden aan om groenten en vlees te eten in een 8/2 verhouding. Het eten van diverse gegiste voedingsmiddelen versterkt het immuunsysteem en is een probaat middel tegen zwaarlijvigheid en kanker, twee ernstige welvaartsziekten. Traditionele Koreaanse gerechten, zoals de bibimbap (rijst gemengd met groenten en rundvlees), japchae (cellofaannoedels met roergebakken groenten), galbijjim (gesmoorde rundribben), en sinseollo (royale stoofpot) worden gegaard met het grootste respect voor de ingrediënten.

De Koreaanse keukentraditie beschouwt voeding als een medicijn. Er wordt dezelfde zorg en aandacht besteed aan de selectie van de ingrediënten als bij het vervaardigen van een medicijn. In de Koreaanse gerechten worden de zure, bittere, pikante, zoete en zoute smaken goed uitgebalanceerd om de vijf belangrijkste menselijke organen te beschermen. Bovendien tracht men bij elk Koreaans gerecht de vijf kleuren die van natuur aanwezig zijn in ons milieu, ook op het bord te brengen:

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blauw, wit, rood, zwart en geel. Overal wordt gestreefd naar harmonie: in de smaak, in de voedingsstoffen, in de esthetiek. Deze gids geeft u informatie over Koreaanse restaurants in vijf West-Europese landen: Oostenrijk, België, Denemarken, Nederland en Zwitserland. Het is de eerste publicatie van het ‘Outstanding Overseas Korean Restaurant Guidebook Project’. Dit project heeft als doel om de Koreaanse restaurants overal ter wereld in de schijnwerpers te plaatsen en om de smaak, de stijl en de unieke culinaire traditie van Korea met de hele wereld te delen.

Er werd eerst een lijst opgesteld van Koreaanse restaurants in tien steden van vijf landen: Wenen in Oostenrijk, Brussel in België, Kopenhagen in Denemarken, Amsterdam en Rotterdam in Nederland, Genève, Zurich, Interlaken, Basel en Luzern in Zwitserland. Een team van lokale en Koreaanse foodexperts bezocht alle restaurants en maakte een selectie van 34 restaurants, die u terugvindt in deze gids. De restaurants werden geselecteerd op basis van de smaak van de gerechten, de bediening, de naleving van de hygiënische voorschriften en het interieur. Er werden verschillende soorten restaurants geselecteerd, gaande van de elegante hanjeongsik (Koreaanse table d’hôte) tot de eenvoudige Koreaanse restaurants die gerechten op moeders wijze serveren en restaurants met een gemoedelijke sfeer, waar klanten ook van de traditionele Koreaanse likeur kunnen genieten. De verschillende soorten restaurants geven de lezer de mogelijkheid om het restaurant uit te kiezen dat het best bij zijn smaak past. Daarnaast beschrijft de gids ook uitvoerig de verschillende restaurants.

We hopen de lezer met deze gids een betere kennis van de Koreaanse restaurants bij te brengen en zo vele Europeanen te overtuigen van de charme van de Koreaanse keuken. De Koreaanse restaurants die niet in de gids werden opgenomen wegens gebrek aan plaats, worden op het einde van het boek opgelijst. We zijn van plan om in de toekomst telkens meer Koreaanse restaurants te introduceren in ons aanbod. De lijst met Koreaanse restaurants wordt binnenkort ook aangeboden via een smartphone applicatie, waardoor u gemakkelijk toegang krijgt tot informatie over Koreaanse voeding. Mensen zeggen weleens dat Koreaanse voeding de ‘smaak van delen’ heeft. Dat is omdat de Koreaanse keuken met u natuur, gezondheid en warmte ‘deelt’. Wij hopen dat de Koreaanse keuken uw leven gezonder en gelukkiger zal maken. We danken de Koreaanse en Europese foodexperts en alle officiële medewekers aan deze editie voor hun harde werk, alsook de eigenaars van de Koreaanse restaurants voor hun actieve deelname aan de interviews.

Jaunary 2012, Korean Food Foundation (KFF)

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책을 펴내며 KOREAN

GERMAN

한식을 통해 자연의 건강한 맛과 따뜻한 마음을 나누고 싶습니다 최근 들어 한식이 세계인들로부터 많은 사랑을 받고 있는 이유는 바로 한식이 갖고 있는 ‘조화롭고 건강한 맛’ 덕분일 것입니다. 영국, 프랑스 편에 이어 이번에 발간하는 <한국 레스토랑 가이드 2012, 5개국 편>은 전통과 역사를 소중히 여기며 건강한 식문화를 추구하는 유럽인들에게 한국의 전통 음식인 ‘한식’의 가치를 널리 알리기 위한 것입니다. 남북으로 길게 뻗은 한반도는 평야와 산으로 이루어져 있으며 삼면이 바다로 둘러싸여 농산물, 수 산물, 축산물이 고루 생산됩니다. 한식 밥상은 쌀밥을 주식으로 국 또는 찌개, 김치가 기본으로 차 려지며, 반찬은 계절에 따라 제철 재료를 선택하여 데치거나 굽거나 삶는 등 영양 손실을 최소화하 고 지방을 줄이는 조리법을 사용합니다. 평소에는 채소와 버섯, 견과류, 해조류 등의 식물성 재료를 많이 쓰고, 콩을 발효시켜 만든 간장과 된장, 고추장 등의 천연 양념으로 맛을 냅니다. 한국인의 밥 상에 매일 오르는 대표적인 발효식품인 김치와 된장, 고추장은 항암 및 항산화 효과가 뛰어나며 콜 레스테롤 감소에도 효과가 있다고 알려져 있습니다. 전문가들은 현대인의 심각한 질병인 비만과 암을 예방하고 면역력을 키우기 위해서는 채소와 육류 를 8:2의 적정 비율로 섭취하고 다양한 발효식품을 섭취할 것을 권하고 있습니다. 이는 예로부터 한 국인들이 지켜온 한식 문화와 일치합니다. 여러분이 잘 알고 있는 비빔밥, 잡채, 갈비찜, 신선로 등 의 한식 메뉴는 바로 건강한 식재료의 비율과 조리법을 통해 완성된 음식들입니다. 한국의 식문화에는 ‘약과 음식은 같다’라는 사상이 깃들어 있습니다. 계절에 따라 몸에 약이 되는 식재료를 고르고, 조리 과정에서는 약을 짓듯이 시간과 정성을 들입니다. 또한 한국 음식은 신맛・ 쓴맛・매운맛・단맛・짠맛이 고루 어우러져 우리 몸의 다섯 가지 장기를 보호하고, 청색・백색・적 색・흑색・황색 등 자연의 대표적인 다섯 가지 색깔을 음식에 담아 맛과 영양은 물론 미적인 아름다 움의 조화까지 꾀하고 있습니다. 오스트리아, 벨기에, 덴마크, 네덜란드, 스위스 등 서유럽 5개국의 한식당을 소개한 이 가이드북은 이러한 한국 고유의 식문화를 담은 한식의 맛과 멋을 세계인들과 함께 누리고자 세계 곳곳에 있는 대표 한식당을 소개하는 ‘해외 우수 한식당 가이드북 프로젝트’를 시작하기 위한 첫 발걸음입니다. 오스트리아의 빈을 비롯하여 벨기에의 브뤼셀, 덴마크의 코펜하겐, 네덜란드의 암스테르담과 로테 르담, 스위스의 제네바, 취리히, 인터라켄, 바젤, 루체른 등 총 5개국 10개 도시에서 운영되고 있는 한식당을 대상으로 리스트를 작성하였으며, 한국과 현지의 음식 전문 평가단이 직접 매장을 방문하 여 음식의 맛, 서비스, 위생, 인테리어 등을 평가하여 최종 34곳을 수록하였습니다. 어머니의 손맛 을 담은 소박한 한식당과 품격 있는 한정식 레스토랑, 한국의 전통주를 곁들일 수 있는 캐주얼한 한

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식 레스토랑까지. 취향에 따라 선택할 수 있도록 다양한 종류의 한식당을 선별하고 상세한 설명을 곁들였습니다. 본 가이드북을 통하여 오스트리아, 벨기에, 덴마크, 네덜란드, 스위스 내 한식당에 대 한 이해를 넓히고 더 많은 유럽인들이 한식의 매력에 공감하게 되기를 바랍니다. 지면 관계상 이번 에 싣지 못한 한식당은 책 뒤쪽에 리스트로 정리했으며, 추후 보강 취재를 통하여 더 많은 한식당을 계속 소개해 나갈 예정입니다. 또한 한식당 리스트는 모바일 애플리케이션으로도 개발하여 더욱 편 리하게 한식을 접할 수 있도록 할 것입니다. 한식을 가리켜 ‘나눔의 맛’을 지녔다고 합니다. ‘자연’과 ‘건강’과 ‘마음’을 나누는 음식이 바로 한식이 기 때문입니다. 한식을 통해 여러분의 일상생활이 더 건강하고 행복해지기를 기원합니다. 끝으로 이 책이 발간되기까지 세심한 노력을 기울여주신 한국과 유럽의 음식 전문가들을 비롯한 관 계자 여러분, 그리고 취재에 적극 협조해주신 한식당 업주 여러분께 감사의 말씀을 전합니다.

2012년 1월, 한식재단

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TESTIMONIAL Pierre Gagnaire

Korean food is unparalleled to the food of other world regions as it is extremely unique. Expressions such as ‘food of nature’ and ‘food requiring patience’ are used to describe Korean food, which possesses qualities non existent in other cultures. It possesses varied flavors and elegant colours. Korean food is a product of significant history and repetition resulting in the wisdom on how to live life, and the harmonisation with nature. On the mountains and fields, the diverse agriculture grows by receiving the earth’s energy and rays of sunlight. After the agriculture undergoes a long period of maturation, it is fermented, which is why Korean food is in harmony with nature. These characteristics about Korean food, make Europeans as myself feel its charm and grow fond of it.

‘Korean food enjoyed by people worldwide’ is the motto used by the Korean Food Foundation, which is making the public aware of Korean food by focusing on 11 countries in Europe. I am truly glad about this. Excellent food is bound to be recognised by people worldwide. So I believe a day will soon come when Korean food will be enjoyed and loved by all. I am glad that Korean Restaurant Guide 2012 is going to accelerate the process of making the masses aware of Korean food. This is because I am confident that Korean food will successfully guard the health of people worldwide. As Korean food is for the health of the body and mind, the restaurant guide enhances one’s ability to enjoy Korean food and will lead to good health and abundance in life. Through the Korean Restaurant Guide 2012, I hope that Europeans, and people worldwide, will enjoy Korea’s flavors, beauty, and furthermore, Korea’s cultural beauty too.

Die koreanische Küche ist in der Welt der kulinarischen Gaumenfreuden ein Unikum. Beschreibungen wie ‘Naturküche’ und ‘Essen als Meditation’ haben versucht, einige Qualitäten der koreanischen Küche hervorzuheben die sie von anderen Ländern abhebt. Harmonierende Farben und unterschiedlichste Geschmacksrichtungen kennzeichnen eine Küche, die in Europa für viele noch ein unbeschriebenes Blatt ist. Die koreanische Küche kann auf eine Jahrhunderte alte Tradition zurückblicken, in der Lebensweisheiten und ein harmonisches Verhältnis mit der Natur in ein gelungenes Verhältnis eingegangen sind. Die landwirtschaftlichen Produkte gedeihen in den koreanischen Bergen und Tälern mithilfe der Energien der Erde und der Sonneneinstrahlung. Nach einer langen Reife folgt die Fermentation, ein naturbelassener Prozess, der nicht zuletzt für meine Begeisterung für die koreanische Küche verantwortlich ist.

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Die Welt genießt die koreanische Küche ist das Motto der Korean Food Foundation, die die koreanische Küche in 11 europäischen Ländern anpreist. Ich bin darüber sehr froh, da die koreanische Küche in Europa bis jetzt noch nicht den Bekanntheitsgrad erreicht hat, den sie sich eigentlich verdient hätte. Ich bin überzeugt, dass dieses Event viel dazu beitragen kann und die Fangemeinde koreanischer Küche vergrößern wird. Der “Korean Restaurant Guide 2012 ” wird koreanische Spezialitäten einem breiteren Publikum zugänglich machen. Die koreanische Küche läßt nicht nur die Herzen von Feinschmeckern höher schlagen, sondern hat auch sehr viel für gesundheitsbewusste Konsumenten zu bieten. Ich hoffe, dass der “Korean

Restaurant Guide 2012 ” dazu beiträgt, Europa nicht nur die koreanische Küche näher zu bringen, sondern auch die einzigartige Kultur eines einzigartigen Landes.

La cuisine coréenne est incomparable à celle des autres régions du monde car elle est unique en son genre. Des expressions telles que « la cuisine de la nature » ou «la cuisine nécessite du temps et de la patience » sont utilisées pour décrire la cuisine coréenne qui possède une qualité que l’on ne retrouve dans aucune autre culture. Elle se compose d’une grande variété de goûts et de tonalités élégantes. La cuisine coréenne est le fruit d’une longue histoire et de répétitions résultant à une sagesse quant à la façon de vivre sa vie et une harmonisation avec la nature. Sur les monts et les plaines, les diverses semences poussent en captant l’énergie de la terre et les rayons du soleil. S’en suit une longue période de maturation et de fermentation, symbole même de l’harmonie qui existe entre la cuisine coréenne et la nature. Ces caractéristiques de la cuisine coréenne font ressentir aux Européens comme je suis un charme certain. « Une cuisine coréenne appréciée par tous les peuples du monde » est le slogan lancé par la Fondation pour la cuisine coréenne qui a pour rôle de renforcer l’attention portée sur la cuisine coréenne auprès de 11 pays d’Europe. Je suis très fier de cela. De fait, je crois sincèrement qu’au fil du temps, ce jour arrivera et fera que la cuisine coréenne est appréciée et aimée par tous. Je suis heureux de voir que le « Guide des Restaurants Coréens 2012 » va contribuer à faire découvrir la gastronomie coréenne au plus grand nombre. À l’instar de la cuisine coréenne, bonne pour la santé du corps et de l’esprit, ce guide de restaurants permet d’apprécier les différents plats coréens et conduit vers une vie plus riche et saine. À travers ce « Guide des Restaurants Coréens 2012 », je souhaite sincèrement que les Européens et plus généralement toutes les populations apprécieront la beauté et

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Pierre Gagnaire (피에르 가니에르) With his creative, innovative cuisine, Pierre Gagnaire garnered three Michelin stars, which are awarded only to the world’s very best restaurants.

He runs restaurants in Paris, London, Tokyo, Seoul, and other countries.

Pierre Gagnaire is ein bekannter französischer Koch, dessen kreativer und innovativer Kochstil ihm 3 Sterne des Michelin Gourmetführers eingebracht hat.

Jetzt betreibt er seine eigenen Restaurants in Paris, London, Tokyo und Seoul.

Reconnu pour sa cuisine créative et innovante, il a obtenu trois étoiles, le plus haut niveau, au Guide Michelin.

Il dirige ses restaurants à Paris, à Londres, à Tokyo, et à Séoul, etc.

la saveur de la cuisine coréenne, et plus loin la beauté de la culture coréenne.

Koreansk mad er uden sidestykke til mad fra andre regioner i verden, da det er meget unikt. Udtryk som ‘naturens mad’, ‘mad, der kræver tålmodighed’ bruges til at beskrive koreansk mad, som besidder kvaliteter, der er ikkeeksisterende i andre kulturer. Maden besidder varieret smag og elegante farver.

Koreansk mad er produktet af signifikant historie og gentagelser, der resulterer i visdommen om, hvordan man lever livet, og harmoniseringen med naturen. De mangfoldige afgrøder på bjerge og marker vokser ved at modtage jordens energi og sollysets stråler. Efter dyrkningen foregår der en lang periode med modning, der sker en fermentering, hvilket er grunden til at koreansk mad er i harmoni med naturen. Disse karakteristika om koreansk mad får europæere, som mig selv, til at føle dets charme og blive glad for det. ‘Koreansk mad nydes af mennesker over hele verden’, er mottoet, der anvendes af den koreanske madorganisation, som gør offentligheden opmærksom på koreansk mad ved at fokusere på 11 lande i Europa.

Det er jeg virkelig glad for. Fremragende mad bliver altid anerkendt af mennesker over hele verden. Så jeg tror, at dagen vil snart komme, hvor koreansk mad vil blive nydt og elsket af alle. Jeg er glad for, at <Korean Restaurant Guide 2012> kommer til at fremskynde processen med at gøre masserne bevidste om koreansk mad. Det er fordi, jeg er overbevist om, at koreansk mad vil beskytte sundheden for mennesker verden over med succes. Da koreansk mad er for sundheden i krop og sind, så vil restauranthåndbogen øge ens evne til at nyde koreansk mad og medføre et godt helbred og overflod i livet. Gennem <Korean Restaurant Guide 2012>, håber jeg, at europæerne, og mennesker verden over, vil nyde Koreas smag, skønhed og desuden også Koreas kulturelle skønhed.

De Koreaanse keuken is uniek. Ze lijkt op geen enkele andere wereldkeuken. Ze wordt weleens beschreven als “de keuken recht uit de natuur”, of “de keuken die geduld en tijd vraagt”. De Koreaanse keuken bestaat uit gerechten die nergens anders bestaan. Ze heeft een gevarieerde smaak en elegante kleuren.

Ze is het resultaat van een rijke geschiedenis en repetitieve handelingen die leiden tot levenswijsheid en harmonie met de natuur. Op de heuvels en in de velden groeien diverse gewassen dankzij de energie van de aarde en de zonnestralen. Nadat de gewassen een trage rijping hebben ondergaan, worden ze gefermenteerd, waardoor de Koreaanse gerechten die typische harmonie met de natuur behouden. Wij,

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Pierre Gagnaire er en kendt fransk kok, der har vundet tre Michelin-stjerner som anerkendelse for hans kreative og innovative retter.

Han har egne restauranter i Paris, London, Tokyo og Seoul.

Pierre Gagnaire is een bekende Franse chef.

Hij behaalde drie Michelinsterren voor zijn creatieve en innoverende gerechten.

Hij bezit restaurants in Parijs, Londen, Tokio en Seoul. 창의적이고 혁신적인 요리로 세계 최고 레스토랑에 주어지는 미슐랭 3스타를 획득했으며 파리, 런던, 도쿄, 서울 등에서 레스토랑을 운영 중이다.

Europeanen, voelen al deze eigenschappen in de Koreaanse keuken. We worden erdoor gecharmeerd en bekoord.

Het motto van de Korean Food Foundation is: “Wereldwijd genieten van de Koreaanse keuken”. De missie van de stichting is om het groot publiek in 11 Europese landen bekend te maken met de Koreaanse keuken. En dat is goed nieuws.

Uitstekende voeding verdient om wereldwijd bekend te worden. Ik geloof dat er snel een dag komt dat de Koreaanse keuken door iedereen gekend en geliefd zal zijn.

Het verheugt me dan ook dat de <Koreaanse Restaurantgid 2012 > dit proces zal versnellen bij een breed publiek. Ik ben ervan overtuigd dat de Koreaanse voeding een meerwaarde betekent voor de gezondheid van de mensen wereldwijd.

De Koreaanse keuken is voedsel voor de geest en voor het lichaam. De restaurantgids zal met zijn weelderige Koreaanse keuken de lezer helpen om ook rekening te houden met gezondheidsaspecten. Ik hoop dat Europeanen dankzij de <Koreaanse Restaurantgid 2012 > de smaak, de schoonheid en uiteindelijk ook de culturele pracht van het echte Korea ontdekken. 한식은 세계 어느 지역의 음식과도 비교할 수 없는 독창적인 음식입니다. ‘자연의 음식’, ‘기다림의 음식’이라 표현되는 한식은 어느 문화권에서도 발견할 수 없는 다채로운 맛과 우아한 색감을 지니고 있지요. 이는 오랜 역사를 거듭하면서 터득한 삶의 지혜와 자연의 조화가 이 루어낸 산물이라 할 수 있습니다. 산과 들에서 땅의 기운과 햇살을 받고 자란 온갖 곡식과 식물들이 긴 숙성과 발효의 과정을 거쳐 만들어지기 때문입니다. 한식의 이런 점이 저와 같은 유럽인에게는 더욱 큰 매력으로 다가오는 이유입니다. ‘세계인이 즐기는 한식’을 모토로 출범한 한식재단이 유럽의 11개 나라를 중심으로 한식에 대해 널리 알리고자 적극적으로 나섰으니 반가울 따름입니다. 좋은 음식은 언젠가는 인정받기에, 전 세계가 한식을 자연스럽게 즐기고 사랑하는 날이 올 것이라 믿습 니다. 몸과 마음을 건강하게 만드는 한식, 그 한식을 좀 더 잘 즐길 수 있도록 한식 레스토랑들을 소 개하는 이 책은 삶을 더욱 건강하고 풍요롭게 만들어줄 것입니다. <한국 레스토랑 가이드 2012>를 통해 유럽과 세계인이 한식의 맛과 멋, 나아가 한국의 문화를 알고 즐기게 되길 바랍니다.

Pierre Gagnaire 피에르 가니에르

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TESTIMONIAL Sang-hoon Degeimbre

Korea is my native country, but it was unfamiliar to me until recently. I have been living in Belgium since I was five years old.

I rediscovered Korea when I encountered Korean food as a chef. My encounter with Korean food was a fresh surprise for me. Korean food has a strong aroma, and flavors that I have never before experienced even with beautifully prepared foods.

Korean food seemed like something that had been hidden deep in my memory from long ago suddenly coming back to me. My encounter with Korean food spurred me to look further afield, and I began to consider what Korea could offer the world. My answer was Korean food!

What are the merits of Korean food? Jang (various vegetable-based pastes) is fermented food that symbolises Korean flavors and is regarded as one of the most nutritious foods. Agricultural products effectively embody the natural characteristics of the regions where they were grown. Regarding taste, amino acids, which are created by fermentation, make Korean food taste rich.

There is a need to widely publicise Korea’s fermented foods amongst other countries. This is because fermented foods are the identity of Korea. The lack of reach of Korean food overseas may have been due to cautiousness and concern that Korean food might become altered or its traditions diluted. However, there is now great belief in the potential for the unlimited growth of Korean food, and all necessary preparations have been made for its globalisation. Korean food will add a new attractive aspect to Western food, and further enrich the world’s culinary tradition.

Obwohl ich aus Korea komme, habe ich bis vor kurzem nicht sehr viel über dieses Land gewusst. Seit ich 5 Jahre alt bin, lebe ich in Belgien.

Ich habe mein Heimatland als Koch sozusagen wiederentdeckt. Diese Wiederentdeckung war eine richtige Überraschung für mich, so ein starkes Aroma hatte ich zuvor nicht gekannt. Ich hatte das Gefühl, als würde ich Erinnerungen, die tief in meinem Unterbewusstsein vergraben waren, wieder ans Tageslicht bringen. Dabei wurde mir bewusst, dass die koreanische Küche der Welt sehr viel zu bieten hat.

Ich habe mir überlegt, wo die Vorzüge dieser bislang vernachlässigten gastronomischen Schatzküche liegen. Jang (verschiedene Gemüsepasten) sind fermentierte Speisen die so typisch für Korea sind und zu den nahrhaftesten Speisen gehören.

Die landwirtschaftlichen Produkte verkörpern die natürlichen Charakteristika der Gegend wo sie angebaut werden. Die durch Fermentation entstandenen Aminosäuren bereichern das Geschmacksspektrum enorm. Da hat die europäische Küche noch

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Aufholbedarf. Fermentierte Speisen repräsentieren die kulinarische Identität Koreas.

Ich glaube, man war sich des Potentials der koreanischen Küche in Europa nicht sehr bewusst, hatte wahrscheinlich auch Bedenken, die Traditionen in Europa zu verwässern. Jetzt steht einem Durchbruch nichts mehr im Wege und ich bin mir sicher, dass das eine Bereicherung für die europäische Küche bedeutet.

La Corée du Sud, mon pays natal, mes origines… jusqu’il y a un certain temps, une grande inconnue pour moi, vivant en Belgique depuis l’âge de 5 ans, ce n’est que grâce à mon métier de cuisinier que je découvre ce pays par le chemin de la gastronomie, un choc de tout évidence, comme un souvenir lointain, enfoui dans ma mémoire, en goûtant cette cuisine aux parfums puissants aux goûts tranchés qui contraste également avec des mets en finesse. Cette expérience m’a forcée à aller voir plus loin, à imaginer ce que la Corée peut apporter au monde grâce à sa cuisine! Quelles sont les grandes qualités de la cuisine coréenne?

L’aspect santé, en effet la fermentation qui est la base du “jang ” autrement dit le goût de la Corée, est des plus recommandables en termes d’apport en nutriments, l’aspect local, les fermes et les productions en phase avec les régions avec la nature est une évidence, un art de vivre en Corée, l’aspect gustatif, par la fermentation, se développe des acides aminés qui apportent cette richesse de goût qu’il faut faire connaître en dehors du pays, car c’est là qu’est l’identité d’un pays. L’instinct conservateur de la Corée l’empéchait cet art à l’extérieur de peur qu’on la déforme, de peur qu’on dilue des traditions, mais la Corée a grandit et grandira encore car maintenant elle est prête et a les atouts qu’il faut pour montrer au monde toute sa modernité, sa diversité et enrichir de touches supplémentaires la cuisine occidentale.

Korea er mit fædreland, men det var ukendt for mig, indtil for kort tid siden.

Jeg har boet i Belgien, siden jeg var fem år gammel. Jeg genopda-gede Korea, da jeg, som kok, mødte koreansk mad. Mit møde med koreansk mad var en ny overraskelse for mig. Koreansk mad har en stærk aroma og en smag, som jeg aldrig før har oplevet, selv med smukt tilberedte fødevarer. Koreansk mad virkede som noget, der havde været skjult dybt i min hukommelse fra for længe siden og som pludselig kom tilbage til mig. Mit møde med koreansk mad ansporede mig til at se længere væk, og jeg begyndte at overveje, hvad Korea kunne tilbyde verden.

Mit svar var koreansk mad! Hvad er fordelene ved koreansk mad? Jang (forskellige vegetabilsk-baserede pastaer) er fermenteret mad, der symboliserer koreansk smag

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Sang-hoon Degeimbre (상훈 드장브르) A star chef of Korean descent from Belgium, Sang-hoon Degeimbre received two stars from the Michelin Guide.

He runs L’AIR DU TEMPS, a restaurant famous for molecular gastronomy, and he serves as an Ambassador for Korean food. With his creative, innovative cuisine, Sang-hoon Degeimbre ist ein koreanisch-belgischer Haubenkoch dem vom Michelin Gourmetführer 2 Sterne verliehen wurden. Er ist Besitzer des Restaurants ‘L’AIR DU TEMPS’ das für seine Molekularküche bekannt ist.

Gleichzeitig ist er als Ehrenbotschater für koreanische Kulinarien tätig.

Grand chef belge d’origine coréenne, il a reçu deux étoiles au Guide Michelin.

Il dirige le restaurant « L’AIR DU TEMPS », connu pour la gastronomie moléculaire, et il est un Ambassadeur de la cuisine coréenne.

og betragtes som en af de mest nærende fødevarer. Afgrøderne legemliggør effektivt den naturlige karakteristika ved de regioner, hvor de blev dyrket. Med hensyn til smag, så er det aminosyrerne, som er skabt ved fermentering, der giver koreansk mad den fyldige smag. Der er behov for at offentliggøre Koreas fermenterede fødevarer til andre lande. Dette skyldes, at fermenterede fødevarer er Koreas identitet.

Den manglende udbredelse af koreansk mad i udlandet kan skyldes forsigtighed og bekymring for, at koreansk mad kunne blive ændret eller dets traditioner udvandede.

Men der er nu stor tro på potentialet for ubegrænset udbredelse af koreansk mad, og alle de nødvendige forberedelser er blevet gjort klar til globaliseringen. Koreansk mad vil tilføje et nyt attraktivt aspekt til vestlig mad og yderligere berige verdens kulinariske traditioner.

Korea is mijn geboorteland. Toch heb ik het pas kort geleden ontdekt. Ik leef sinds mijn vijfde in België. Ik leerde Korea opnieuw kennen toen ik als chef in contact kwam met de Koreaanse keuken.

Deze ontmoeting was een verfrissende ervaring voor mij. Koreaanse voeding heeft een sterk aroma en een smaak die ik nooit eerder mocht ervaren, zelfs niet in perfect klaargemaakte gerechten. Het was net of de Koreaanse keuken ergens diep in mij verborgen was en plots opborrelde. Deze ervaring spoorde me aan om dieper te graven en ik begon op zoek te gaan naar iets wat Korea aan de wereld zou kunnen bieden. Het antwoord was: de Koreaanse keuken! Wat zijn de verdiensten van de Koreaanse voeding dan precies? Een mooi voorbeeld is de ‘jang ’, diverse groentenpasta’s. De groenten worden gefermenteerd en krijgen hierdoor een bijzondere smaak. ‘Jang’ wordt beschouwd als een van de meest voedzame ingrediënten uit de Koreaanse keuken. Landbouwproducten belichamen de natuurlijke eigenschappen van de regio’s waar zij vandaan komen. De aminozuren die tot stand komen tijdens de gisting zijn verantwoordelijk voor de volle smaak van Koreaanse gerechten.

Er is dringend nood aan meer bekendheid voor deze gefermenteerde voeding uit Korea. Zij vormt als het ware de identiteit van Korea. De onbekendheid van Koreaanse gerechten in het buitenland zou te maken kunnen hebben met de angst dat deze authentieke, traditionele keuken zou teloorgaan. Maar vandaag heerst er een diep vertrouwen in de oneindige mogelijkheden van de Koreaanse keuken. Vandaag is deze keuken klaar om wereldwijd geëxporteerd te worden. De Koreaanse keuken zal de Westerse keuken verrijken met nieuwe, aantrekkelijke inzichten en ingrediënten.

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Sang-hoon Degeimbre er en koreansk-belgisk kok, der har vundet to Michelin-stjerner.

Hans restaurant L’AIR DU TEMP er berømt for sin molekulære gastronomi.

Han er også æresambassadør for koreansk mad.

Sang-hoon Degeimbre is een Koreaans-Belgische chef met twee Michelinsterren.

Zijn restaurant L’AIR DU TEMP is bekend voor zijn moleculaire gastronomie.

Hij is bovendien ere-ambassadeur van de Koreaanse keuken. <미슐랭 가이드>에서 2스타 등급을 받은 한국계 벨기에 스타 셰프. 분자요리로 유명한 레스토랑 ‘래르 뒤 탕’을 운영하며 한식 홍보대사로 활동하고 있다.

나의 조국, 나의 뿌리 한국……. 그러나 다섯 살 때부터 벨기에에서 살았던 제게 한국은 얼마 전까지만 해도 낯선 나라였습니다. 한국을 다시 발견하게 된 것은 요리사로서 한식 과 만났을 때였습니다. 한식과의 만남은 제게 신선한 충격으로 다가왔습니다. 지금껏 아무리 멋지 게 차려진 음식에서도 느끼지 못했던 강렬한 향과 맛을 지닌 한식을 만난 그 순간, 마치 머나먼 기 억 속에 묻혀 있던 것들이 새록새록 다시 솟아나는 것 같았습니다. 한식을 만난 뒤, 저는 더 멀리 보 게 되었습니다. 한국이 세계에 무엇을 선사할 수 있을지를 생각하게 된 것입니다. 그것은 바로 한식 이었습니다. 한식이 가지고 있는 장점은 무엇일까요? 우선 영양적인 측면에서 한국의 맛을 상징하 는 발효 식품 ‘장’은 가장 영양가 있는 음식 중 하나로 꼽힙니다. 또한 지역적인 측면에서 농산물은 해당 지역 자연의 특성을 잘 담고 있습니다. 맛을 따져보면 발효로 인해 생성되는 아미노산이 음식 의 맛을 풍부하게 해줍니다. 한국의 발효 음식은 다른 나라에 널리 알려야 할 필요가 있습니다. 발 효 음식은 한국의 정체성이기 때문입니다. 그동안 한식이 해외로 잘 뻗어가지 못한 것은 어쩌면 한 식이 왜곡되거나 전통이 희석되는 것을 두려워한 조심스러운 마음 때문이었는지도 모르겠습니다. 하지만 이제 한식은 무한한 성장 가능성을 믿고 만반의 준비를 갖추고 있습니다. 한식이 가진 장점 들은 서양 음식에 새로운 매력을 가미해 세계의 식문화를 한층 풍요롭게 발전시켜 나갈 것입니다.

Sang-hoon Degeimbre 상훈 드장브르

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TESTIMONIAL Lourdes Plana Bellido

As the director of the Madrid Fusion International Gastronomy Summit, I was asked to help with the introduction of this guidebook. I appreciate this wonderful opportunity to communicate my thoughts. I visited Korea for the first time in the summer of 2011, and it made a deep impression on me. My trip was full of discovery. Walking down the streets in Korea, I visited many restaurants, ranging from those that offer the most traditional dishes to those that use cutting-edge cooking techniques. I witnessed the time-honored spirit of the Koreans, who understand that each and every ingredient as well as the completed dish are means of dialogue between mankind and nature. The traditional lactic-acid fermentation method that originated from this spirit has extensive health benefits and has been handed down generation after generation. Meaning is accorded to the colors of countless Korean food ingredients, and these colors strike harmony with taste and nutrition.

I am confident that Korean food will soon assume an exalted position in global gastronomy. The Korean people clearly understand the fundamental roles played by food in the balance between mankind and the environment, and have strongly upheld the value of unity between body and spirit in their lives irrespective of their social position. I believe it is only a matter of time before my conviction becomes reality in this time and age, when the global community places importance on the use of natural cooking, environment-friendly ingredients, and biodynamic food ingredients.

Als Direktor des ‘Madrid Fusion International Gastronomie Gipfels’ trat man an mich heran mit der Bitte eine passende Einleitung für diesen Gastronomieführer zu schreiben. Ich war sehr begeistert, da ich es als Chance sah, meine Gedanken einem größeren Publikum zugänglich zu machen. Korea, das ich zum ersten Mal im Sommer 2011 besucht habe, hat einen tiefen e indruck in mir hinterlassen. Es war eine regelrechte Entdeckungsreise. Ich besuchte viele Restaurants, angefangen von solchen, die hauptsächlich traditionelle Speisen anbieten, bis hin zu solchen, die innovative Kochtechniken verwenden. Ich konnte dabei den Geist der koreanischen Küche fühlen, jedes Gericht, ja jede Zutat, stellt einen Dialog zwischen Mensch und Natur dar. Die traditionelle Milchsäure-Fermentationsmethode, die von Generation an Generation weitergegeben wurde, ist Leckerbissen und Medizin zusammen. Farben sind nicht bloß Farben, sondern stellen die verbindende Harmonie zwischen Geschmack und Nährwert dar. Ich bin überzeugt, dass die koreanische Küche der Welt sehr viel zu bieten hat. In Korea ist die Balance von Mensch und Natur nicht nur ein Schlagwort, die koreanische Küche hat es geschafft

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hier eine Brücke zu schlagen. Die Einheit von Körper und Geist ist ein wert, der von allen unabhängig von der sozialen Position hochgehalten wird. Es ist nur eine Frage der Zeit, bis die europäische Küche von diesen Impulsen profitieren wird. Naturbelassene Prozesse und Methoden, umweltfreundliche und biodynamische Zutaten weisen den Weg in die Zukunft.

C’est en tant que directrice du Sommet International de la Gastronomie de Madrid Fusion que m’a été demandé d’écrire une introduction pour ce guide. Je suis très heureuse d’avoir cette occasion. Je fus totalement impressionnée lors de ma première visite en Corée en été 2011. Ce n’était pas qu’un simple étonnement, mais je décrirais plutôt cela comme une découverte. En me promenant dans les rues coréennes, j’ai eu l’occasion d’entrer dans de nombreux restaurants coréens, de ceux proposant de la cuisine traditionnelle à ceux utilisant les recettes les plus modernes. J’ai ainsi compris que, dans la philosophie traditionnelle de la cuisine coréenne, tout, j’entends par-là de l’ingrédient jusqu’au plat final, est considéré comme un intermédiaire dans le dialogue entre l’homme et la nature. C’est dans cet esprit que les modalités de la fermentation tels les ferments lactiques sont nées. Ces modalités saines sont transmises de manière traditionnelle et par le travail minutieux des ancêtres. Un grand nombre d’ingrédients coréens ont des couleurs différentes qui possèdent chacun un sens différent. Ces couleurs sont en harmonie avec la saveur et les éléments nutritifs. Je suis sûre que cette cuisine sera prochainement au sommet de la gastronomie mondiale. Car les Coréens comprennent bien le rôle important de la cuisine dans l’harmonie entre l’homme et l’environnement et ils attachent dans la vie quotidienne une grande importance à cette harmonie à travers la cuisine. A l’heure où tout le monde s’intéresse à la cuisine et aux ingrédients bio, je suis certaine que la cuisine coréenne deviendra bientôt réalité dans de nombreux pays.

Som direktør for Madrid Fusion International Gastronomi-forsamling, blev jeg bedt om at hjælpe med introduktionen af denne håndbog. Jeg sætter pris på denne vidunderlige mulighed for at udbrede mine tanker. Jeg besøgte Korea for første gang i sommeren 2011 og landet gjorde et dybt indtryk på mig.

Min tur var fuld af opdagelser. Da jeg gik rundt i gaderne i Korea, så besøgte jeg mange restauranter, lige fra dem, der tilbyder de mest traditionelle retter til dem, der bruger det sidste nye inden for madlavningsteknikker. Jeg var vidne til koreanernes

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Lourdes Plana Bellido (루르데스 플라나 벨리도) Lourdes Plana Bellido is the director of the Madrid Fusion International Gastronomy Summit.

She was formerly the director of Escuela Alambique, a cooking school in Spain, and is contributing to work on Spanish culinary culture.

Lourdes Plana Bellido, die frühere Direktorin des Escuela Alambique, einer spanischen Kochschule, ist derzeit Direktorin des ‘Madrid Fusion International Gastronomie Gipfels’. Die Entwicklung der spanischen kulinarischen Kultur hat ihr sehr viel zu verdanken.

Directrice du Sommet International de la Gastronomie de Madrid Fusion.

Elle fut directrice de l’école espagnole de gastronomie « Escuela Alambique ».

Aujourd’hui, elle intervient dans des missions portant sur la gastronomie espagnole.

hævdvundne ånd, der forstår, at hver eneste ingrediens, samt den færdiggjorde madanretning, er midlet til dialog mellem mennesket og naturen. Den traditionelle mælkesyreproducerende fermenteringsmetode, der stammer fra denne ånd, har omfattende sundhedsmæssige fordele og er gået i arv generation efter generation.

Mening er afstemt efter farverne af utallige koreanske fødevareingredienser og disse farver giver harmoni med smag og ernæring. Jeg er overbevist om, at koreansk mad snart vil få en ophøjet position i den globale gastronomi. Det koreanske folk har en klar forståelse af madens grundlæggende rolle i balancen mellem menneskeheden og miljøet, og har i høj grad stadfæstet værdien af enhed mellem krop og ånd i deres liv, uafhængigt af deres sociale position. Jeg tror, at det kun er et spørgsmål om tid, før min overbevisning bliver en realitet i denne tidsalder, når det globale samfund lægger vægt på brugen af naturlig madlavning, miljøvenlige ingredienser og biodynamiske ingredienser.

Er werd mij gevraagd om een woordje te schijven als voorzitter van de Madrid Fusion International Gastronomy Summit. Ik ben erg vereerd om mijn mening over deze keuken te kunnen delen. Ik bezocht Korea voor het eerst in de zomer van 2011 en het land liet een diepe indruk op mij na. Ik ontdekte er de ene verrassing na de andere. Tijdens mijn vele wandelingen door de straten van Korea, bezocht ik verschillende restaurants, van de meest traditionele tot de meest vooruitstrevende. Ik was getuige van het al oude Koreaanse geloof dat elk ingrediënt, elke maaltijd een dialoog vormt tussen mens en natuur. De melkzuurfermentatie is een traditionele keukenmethode die enorme gezondheidsvoordelen biedt en van generatie op generatie wordt doorgegeven. De rijke kleuren van de talloze Koreaanse ingrediënten hebben elk een betekenis. Samen zorgen zij voor een harmonie in smaak en voedingswaarde. Ik ben ervan overtuigd dat de Koreaanse keuken snel een belangrijke plaats zal innemen in de wereld van de gastronomie. Koreanen begrijpen dat voeding een fundamentele rol speelt in het evenwicht tussen mens en milieu. Zij zijn fervente verdedigers van de eenheid tussen lichaam en geest, ongeacht sociale status. Ik geloof dat het slechts een kwestie van tijd is voordat mijn eigen overtuiging door iedereen gedeeld wordt. De maatschappij zal weldra het belang inzien van natuurlijk koken met milieuvriendelijke en biodynamische ingrediënten. 마드리드 퓨전 국제미식서밋(Madrid Fusion International Gastronomy Summit)의 이사 로서 이 책을 소개하는 소중한 기회를 주신 데 대해 감사드립니다. 2011년 여름, 저는

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Lourdes Plana Bellido er tidligere direktør for Escuela Alambique, en spansk kokkeskole, og er i øjeblikket direktør for Madrid Fusion International Gastronomi-forsamling.

Hun bidrager til udviklingen af den spanske madkultur.

Lourdes Plana Bellido was de voormalige directrice van de Spaanse kookschool Escuela Alambique en is de huidige directrice van de Madrid Fusion International Gastronomy Summit.

Zij draagt bij tot de ontwikkeling van de Spaanse gastronomische cultuur. 마드리드 퓨전 국제미식서밋의 이사. 스페인의 요리학교 ‘에스쿠에라 알람비크’의 원장을 지냈으며 스페인 식문화와 관련된 일에 기여하고 있다.

생애 처음으로 한국을 찾았습니다. 제게 남아 있는 ‘한국 방문’의 추억은 한마디로 ‘놀라움’을 넘어 새로운 ‘발견’이라고 할 수 있을 것 같습니다. 저는 한국의 전통 요리 전문점을 비롯하여 첨단 요리 기법을 사용하는 레스토랑에 이르기까지 수많은 한국의 식당을 찾아보았습니다. 제가 그곳에서 발 견한 것은, 식당의 위치나 종류에 상관없이 식재료 하나하나에서부터 완성된 음식에 이르기까지의 모든 것이 인간과 자연이 하나라는, 한국 민족의 유구한 정신이었습니다. 특히 선조들의 이런 정신 과 전통적인 제조방식 등을 그대로 이어받은 발효 음식은 사람의 몸에 좋은 여러 가지 특징을 가지 고 있었습니다. 뿐만 아니라 한국인은 요리에 사용하는 식재료의 색깔에도 일일이 의미를 부여하였 고, 이렇게 분류된 색깔에 따라 맛과 영양이 고루 조화를 이루고 있었습니다. 확신하건대 한국 요리 는 세계 미식계 정상의 자리를 머지않아 석권하게 될 것입니다. 한민족은 인간과 자연의 균형에 있 어서 음식이 차지하는 의미와 역할을 잘 이해하고 있으며, 육체와 정신의 통일에 대한 가치를 국민 모두가 생활 속에서 깊이 받아들여 왔기 때문입니다. 자연주의적 요리와 친환경 식재료 사용이 전 세계적으로 중요시되고 있는 이때야말로 한국 요리가 세계 정상에 설 것이라는 저의 확신이 실현 될 가장 적합한 시기라고 믿어 의심치 않습니다.

Lourdes Plana Bellido 루르데스 플라나 벨리도

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TESTIMONIAL Yukio Hattori

It was in the spring of 2010 when the Korean Food Foundation, which writes and publishes guides on Korean restaurants, asked me to serve as the screening committee chairperson for the guide on Korean restaurants in Japan.

The guide was published about a year later - in April 2011 - and was titled Korean

Restaurant Guide 2011, Tokyo. It is now an important guide that introduces Korean food to the Japanese.

In 2011, Japan suffered major natural disasters including the Great East Japan Earthquake. Life was much more difficult for many in its aftermath, but some determined restaurateurs continued to effectively manage their Korean restaurants. As a participant of the Korean restaurant guidebook project last year, I am extremely gratified to see that the never-die spirit of these restaurateurs has inspired the Japanese, foreign tourists, and foreigners residing in Japan. We should not forget that these people are protecting the culinary culture of their mother country in a foreign country and are striving to widely publicise the culture.

I think the Korean Food Foundation should go beyond introducing Korean restaurants through the production of guidebooks. It should encourage and actively sponsor many who are running Korean restaurants in foreign countries and make these people PR ambassadors so that they can introduce Korean food more effectively.

This would maximise the results.

Im Frühling 2010 trat die Korean Food Foundation an mich heran und fragte an, ob ich Interesse hätte, als Komiteemitglied koreanische Restaurants in Japan zu bewerten. Ein Jahr – im April 2011 - später wurde dieser Gourmetführer unter dem Titel “Korean Restaurant Guide 2011, Tokyo” veröffentlicht. Es ist einer der wichtigsten Gourmetführer, der einem japanischen Publikum die koreanische Küche näherbringt.

Die Naturkatastrophen, die Japan 2011 heimgesucht haben, besonders das starke Erdbeben im Osten des Landes, haben das Leben für viele auf den Kopf gestellt, aber einige koreanische Restaurants haben es unter vielen Mühen geschafft, ihrer Arbeit weiterhin nachzugehen. Als aktiver Beitragender an dem koreanischen Gourmetführer war ich sehr glücklich, dass diese Restaurantbesitzer die japanische Bevölkerung, ausländische Touristen und in Japan lebende Ausländer mit ihren ungebrochenen Anstrengungen inspiriert haben. Wir sollten nicht vergessen, dass diese Leute die kulinarische Kultur ihres Heimatlandes in einem fremden Land aufrechterhalten und propagieren.

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Meiner Meinung nach sollte die Korean Food Foundation viel mehr tun als nur koreanische Restaurants vorzustellen. Sie sollte die Besitzer koreanischer Restaurants aktiv sponsern und sie zu PR Botschaftern machen, so dass diese die kulinarischen Geheimnisse effektiver einem breiten Publikum zugänglich machen können. Das würde den Nutzen dieser Aktionen mit Sicherheit maximieren.

C’est au printemps 2010 que m’a été demandé de prendre la présidence d’un jury japonais pour le guide des restaurants coréens, guide que préparait la Fondation de la cuisine Coréenne à cette époque. Après un an de préparation, le « Guide des Restaurants coréens 2011, Tokyo » est finalement sorti en avril 2011 et est rapidement devenu un livre phare quant à la présentation de la cuisine coréenne aux Japonais. Cependant en 2011, le Japon a subi de graves dommages suite aux différentes catastrophes qui ont frappé le pays, dont le séisme du 11 mars qui a ravagé le Nord-Est de l’Archipel. Malgré ces difficultés, beaucoup n’ont pas perdu l’espoir et ont intensifié leurs efforts pour maintenir leurs restaurants coréens au Japon. En tant que membre actif depuis 2010 de ce projet de guide pour le Japon, je suis sincèrement ravi de constater que ces efforts ont payé, donnant assez de force et de courage tant aux Japonais qu’aux touristes et aux étrangers vivant au Japon.

Nous ne devons pas oublier que ces restaurateurs coréens ont lutté, sans cesse, pour préserver et mieux faire connaître la cuisine de leur pays à l’étranger. A travers la publication des Guides des Restaurants Coréens, la Fondation de la cuisine Coréenne ne se contente pas de présenter simplement les restaurants coréens, mais encourage et soutient activement les nombreux restaurateurs coréens à devenir de véritables Ambassadeurs internationaux de la cuisine coréenne.

Det var i foråret 2010, at den koreanske madorganisation, der skriver og udgiver håndbøger om koreanske restauranter, bad mig om at tjene som formand for screeningudvalget for vejledning om koreanske restauranter i Japan.

Håndbogen blev offentliggjort omkring et år senere- i april 2011-og fik titlen <Korean

Restaurant Guide 2011, Tokyo> Den er nu en vigtig håndbog, der introducerer koreansk mad til japanerne.

I 2011 har Japan været ramt af store naturkatastrofer, herunder det store jordskælv i det østlige Japan. Naturkatastrofen gjorde livet meget sværere for mange, men nogle fast besluttede restauratører fortsatte med effektivt at styre deres koreanske

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Yukio Hattori (유키오 핫토리) Yukio Hattori is the chairman of the board of directors and principal of Hattori Nutrition College.

Established 400 years ago, the college is Japan’s top professional cooking school.

Yukio Hattori ist Präsident des Hattori ernährungswissenschaftlichen Instituts, der prominentesten Kochschule in Japan mit einer Geschichte von über 400 Jahren.

Président du Conseil d’administration et directeur de l’école Hattori, la meilleure école japonaise de gastronomie avec 400 ans d’histoire.

restauranter. Som deltager i sidste års koreanske restaurant-håndbogsprojekt er jeg meget taknemmelig for at se, at disse restauratørers udødelige ånd har inspireret japanerne, de udenlandske turister og udlændinge bosat i Japan. Vi bør ikke glemme, at disse mennesker beskytter deres fædrelands madkultur i et fremmed land og stræber efter at sprede et bredt kendskab til kulturen.

Jeg tror, at den koreanske madorganisation, udover at indføre koreanske restauranter, bør tage skridtet videre gennem produktion af håndbøgerne. De bør tilskynde og aktivt sponsorere alle dem, der har koreanske restauranter i fremmede lande og gøre disse mennesker til PR-ambassadører, så de kan introducere den koreanske mad mere effektivt. Dette vil maksimere reultaterne.

In de lente van 2010 vroeg de Korean Food Foundation, uitgever van Koreaanse restaurantgidsen, me om voorzitter te worden van het selectiecomité voor de Koreaanse restaurantgids in Japan. De gids verscheen één jaar later - in april 2010 - onder de titel <Korean Restaurant Guide 2011, Tokyo> Deze gids speelde een belangrijke rol in de introductie van de Koreaanse keuken in Japan.

Japan werd in 2011 getroffen door verschrikkelijke natuurrampen, waaronder de grote aardbeving in het oosten. Voor vele inwoners werd het leven na deze rampen erg moeilijk. Toch waren sommige restauranthouders vastberaden om hun Koreaanse restaurants met succes te blijven uitbaten. Als medewerker van de Koreaanse restaurantgids verheugt het me om te zien dat de overlevingsdrang van deze restauranthouders een voorbeeld is voor vele Japanners, buitenlandse toeristen en buitenlanders die in Japan wonen. Al deze mensen verdedigen de eetcultuur van hun moederland willen hun cultuur wereldwijd uitdragen.

Ik meen dat de Korean Food Foundation nog een stap verder moet gaan dan het uitgeven van restaurantgidsen. De stichting heeft ook als missie om Koreaanse restauranthouders in het buitenland te ondersteunen en actief te sponsoren. Zij zijn de ambassadeurs van de Koreaanse eetcultuur. Zo zal de Koreaanse keuken met succes haar wereldwijde intrede maken. 한식 레스토랑 가이드북을 기획하고 진행하는 한식재단에서 일본 측 심사위원장을 맡 아 달라며 저를 찾아준 것이 지난 2010년 봄이었습니다. 그 후 1년여에 걸쳐 제작한 <한 국 레스토랑 가이드 2011, 도쿄>가 드디어 2011년 4월에 발행되어 일본인들에게 한식을 소개하는 중 요한 지침서가 되었습니다. 그러나 그 해 일본은 동북 대지진을 비롯한 재해들로 막대한 피해를 입 었습니다. 이러한 어려움 속에서도 일본 현지에서는 더욱 힘을 내어 한국 레스토랑을 경영하는 분

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Yukio Hattori er præsident for Hattori Ernæringscollege, den 400-årige prominente kokkeskole i Japan.

Yukio Hattori is voorzitter van het Hattori Nutrition College, de 400 jaar oude, beroemde kookschool van Japan.

400년 역사를 자랑하는 일본 최고의 요리 전문학교인 핫토리영양전문학교의 이사장이자 교장직을 겸임하고 있다.

들이 있었습니다. 일본의 한식당 가이드북 프로젝트에 참여한 사람 중 하나로서, 이들의 꿋꿋한 노 력이 일본인은 물론 해외에서 온 관광객, 일본 내에 거주하는 외국인들에게 용기와 힘을 북돋아준 것에 대해 무척 고맙고 기쁘게 생각합니다. 이들이 타국에서 한국의 식문화를 소중히 지키고 널리 알리기 위해 끊임없이 노력하고 있다는 사실을 잊어서는 안 될 것입니다. 또한 한식재단에서는 본 가이드북 제작을 통해 한식당을 소개하는 데 그칠 것이 아니라, 해외에서 한식당을 경영하는 많은 분들을 독려하고 적극 후원하여 현지에서 더욱 세심하게 한식을 소개하도록 홍보대사로서의 역할 을 부여한다면 더 큰 결실을 얻을 수 있을 것입니다.

Yukio Hattori 유키오 핫토리

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01 10 KOREAN RESTAURANTS

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Geschmack der Provinz Jeolla-do, BADA Flavors of Jeolla-do Province, BADA 전라도의 맛, 바다

Der Jahreszeit angepasste Gerichte: von einem Chefkoch-Paar präsentiert Das BADA, das sich mitten in der Stadt vor dem Konservatorium Wien befindet, ist eins der beliebtesten koreanischen Restaurants. Das Chefkoch-Paar und gleichzeitig die Besitzer dieses Restaurants haben seit 1995 durch die japanischen Restaurants MONO und Ran Sushi viele Erfahrungen gesammelt und im Jahr 2006 an jetziger Stelle das BADA eröffnet. Das Restaurant bietet Nudelsorten und japanische Gerichte zugleich an, doch der Anteil koreanischer Gerichte ist sehr groß, und auch das Menü wurde erweitert. Auch ist das Restaurant berühmt dafür, dass man je nach Jahreszeit verschiedene Gerichte kosten kann, da in jeder Jahreszeit das Menü geändert wird. Dieser besondere Stil wurde auch in lokalen Zeitungen vorgestellt.

Seasoned chefs make tempting dishes with seasonal produce BADA, located at the heart of Vienna in front of the Konservatorium Wien, is always packed with ardent fans of Korean cuisine. The husband and wife team who owns this restaurant and heads its kitchen has accumulated culinary knowhow since 1995 through their former Japanese cuisine ventures of MONO and Ran Sushi. They opened BADA at the current location in 2006, and crafted the extensive list of interesting dishes on offer. Although the menu contains some Japanese alternatives, such as light noodles, the list leans heavily towards Korean staples. BADA is widely recognised for its seasonally changing menu centered on dishes made with the freshest seasonal produce, receiving rave reviews from local newspapers.

실력 있는 부부 셰프가 선보이는 제철 요리 빈 시립음대 앞 시내 중심가에 위치한 <바다>는 현지인들에게 가장 인기 있는 한식당 중 하나다.

1995년부터 일식당 <모노>, <란스시>를 운영하며 노하우를 쌓아온 부부 요리사가 2006년에 지금의 자리로 옮겨 매장을 새로 열었다. 가벼운 면류와 일식을 함께 선보이고 있지만, 한식의 비중을 높여 음식 가짓수를 대폭 늘렸다. 계절에 따라 신선한 제철 요리를 맛볼 수 있는 식당으로 유명하며, 이 런 음식 스타일 덕분에 현지 신문에도 소개된 바 있다.

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1 Jokbal* (Langsam gekochter gewürzter Schweinsfuß / Slow-boiled and seasoned pig’s trotters / 족발) 2 Koreas populärster Snack Topokki* / Topokki*, Korea’s most sought-after snack / 한국의 인기 간식 떡볶이 3 Sundubu-jjigae* (Scharfer Weichtofu-Muschel-Eintopf / Spicy hot pot with soft tofu and clams / 순두부찌개)

Einheimische Gerichte der Provinz Jeolla-do Das Chefkoch-Paar, deren Heimat Jeolla-do ist, eine für ihre ausgezeichnete Küche besonders berühmte Provinz, bietet traditionelle einheimische Gerichte dieser Region an. Bei Fischgerichten versuchen sie, den typischen Geschmack des Fisches zum Ausdruck zu bringen, und bei Fleischgerichten oder Suppen wird der tiefe und starke Geschmack von Jeolla-do betont.

Außer Alltagsgerichten gibt es auch viele verschiedene Spezialgerichte. Das Restaurant ist berühmt für Jokbal, bei dem man die vorderen Hachsen würzt und kocht, ähnlich wie bei deutschen Schweinshachsen. Besondere Gerichte wie Agujjim, ein gebratener Seeteufel mit Gemüse und scharfer Soße, sowie scharfen gebratenen Oktopus oder fermentierte Roggenflügel, die man wie Sashimi serviert, kann man ebenfalls probieren.

Rustic dishes indigenous to Jeolla-do, a region of powerful flavors The chefs hail from Jeolla-do Province, a region long known for flavorful dishes, and they pride themselves in offering authentic Jeolla-do specialties. Fish dishes are prepared simply, to allow the main ingredients to shine, and meats and hot pots are highlighted with seasonings for the rich, intense flavors that Jeolla-do is noted for. Many delicacies in addition to more typical selections are on offer. Of particular note is jokbal, braised and seasoned whole trotters similar to Schweinshaxe (roasted ham hock) in German cuisine. More punchily flavored specialties include agwijjim (monkfish and soybean sprouts stir-fried together in a thick, piquant sauce), nakji-bokkeum (baby octopus stir-fried with spicy seasoning), and hongeohoe (slices of fermented skate fish).

맛의 고장 전라도의 향토 요리 한국에서도 맛의 고장으로 유명한 전라도 출신의 부부 요리사가 전통적인 향토 요리를 선보이고 있 다. 생선 요리의 경우 식재료 본연의 맛을 그대로 살린 담백한 요리를 내고 있으며, 고기 요리와 탕 요리는 전라도 특유의 풍부하고 진한 맛이 특징이다. 이 밖에 돼지 앞다리를 통째로 양념해서 쪄낸 족발이 유명한데, 독일의 슈바인스학세와 비슷한 요리다. 아귀와 채소를 매콤한 소스에 볶아낸 아귀 찜, 매콤한 낙지볶음, 삭힌 홍어를 회처럼 썰어 내는 홍어회 등 특별식도 맛볼 수 있다.

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●Telefon +43(0)1 512 6245 ●Adresse Johannesgasse 3, 1010 Wien ●Anfahrt Von der Station “Stephansplatz” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-23:00 ●Geschlossen Sonntag und Feiertag ●Hauptmenü Jokbal (zwei portionen) €20 Topokki €10 Sundubu-jjigae €10.90 ●Kosten pro Person €6.50-20 ●Plätze 61 ●Homepage www.badasushi.at ●Telephone +43(0)1 512 6245 ●Address Johannesgasse 3, 1010 Wien ●Directions Five-minute walk from Stephansplatz station ●Opening hours Monday-Saturday 11:30-23:00 / Closed on Sundays and national holidays ●Recommended Jokbal (for two) €20 Topokki €10 Sundubu-jjigae €10.90 ●Meal for one €6.50-20 ●Seating 61 ●Website www.badasushi.at ●전화번호 +43(0)1 512 6245 ●주소 Johannesgasse 3, 1010 Wien ●찾아가는 길 슈테판스플라츠(Stephansplatz) 역에서 도보 5분 ●영업시간 월-토요일 11:30 -23:00 ●휴무 일요일, 공휴일 ●대표메뉴 족발(2인분) 20 떡볶이 10 순두부찌개 10.90 ●1인당 예산 6.50 -20 ●좌석 61석 ●홈페이지 www.badasushi.at

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Koreanisches Fusion-Restaurant, BUSAN Specialising in fusion Korean cuisine, BUSAN 퓨전 한식당, 부산

Koreanische Fusion-Gerichte, die man in einer koreanischen Atmosphäre genießen kann BUSAN, das vor 18 Jahren im Jahr 1993 eröffnet wurde, bietet seinen Gästen moderne koreanische Fusion-Gerichte an. Der Chefkoch und Besitzer dieses Restaurants hat in einem berühmten koreanischen Restaurant in Korea kochen gelernt. Er hat viele Gerichte nach dem Geschmack der Einheimischen abgeändert und viele neue Fusion-Gerichte entwickelt. Die Gerichte sind zwar ‘Fusion’, aber die Einrichtung des Restaurants ist typisch koreanisch. Wenn man in das Restaurant eintritt, kann man auf einer Wandseite Bilder sehen, die alle Kinder zeigen, die traditionelle koreanische Spiele spielen. Überall im Restaurant sind Puppen mit koreanischer Tracht oder Porzelan usw. zu finden, die alle zusammen eine sehr koreanische Atmosphäre schaffen.

Fusion Korean cuisine, classic Korean décor BUSAN opened in 1993 at its present location, and this year marks its 18th anniversary. Its strength lies in sophisticated and refined fusion Korean cuisine.

The owner-chef who trained at a famous Korean restaurant serving hanjeongsik (Korean table d’hôte) devised an array of innovative Korean-inspired dishes that pleases local palates. Though the restaurant pursues an eclectic approach in its combination of cuisines, the décor is teeming with Korean heritage. A mural of children playing traditional Korean games fills an entire wall by the entrance, and figures in traditional Korean clothes and hand-crafted pots adorn different corners.

한국적인 분위기 속에서 즐기는 퓨전 한식 1993년에 창업해 18년째 한자리를 지켜온 <부산>은 세련된 퓨전 한식을 맛볼 수 있는 식당이다. 한국 의 유명 한정식 전문점에서 요리를 배운 오너 셰프는 현지인들의 입맛에 맞는 다양한 퓨전 한식을 개발했다. 음식은 퓨전을 추구하지만 식당 내부는 한국적인 요소로 꾸몄다. 입구에 들어서면 한쪽 벽면 가득 한국의 전통놀이를 즐기고 있는 아이들 모습이 담긴 벽화가 눈에 들어온다. 또한 실내 곳 곳에는 한국의 전통 의상을 입은 인형과 항아리 등을 놓아 한국적인 분위기를 잘 살렸다.

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1 Scharfe gebratene Meeresfrüchte mit Chilipulver / Haemul-bokkeum, seafood and vegetables stir-fried in a refreshingly spicy sauce made with ground red chili / 고춧가루를 넣어 깔끔한 매운맛을 내는 해물볶음 2 Yukgaejang* (Scharfe Rindsgemüsesuppe / Spicy soup long-boiled with beef and vegetable / 육개장)

Neuer koreanischer Geschmack mit modernem Pfiff Das Restaurant bietet zwar Fusion-Gerichte an, die auf den Geschmack der Einheimischen abgestimmt sind, aber bei allen Gerichten ist der koreanische Geschmack die Hauptbasis. Das Menü “Gebratene Meeresfrüchte” ist eins der Hauptgerichte, bei dem ca. 10 verschiedene Meeresfrüchte und verschiedene Gemüsesorten mit Sojasoße und Chilipulver gewürzt und gebraten werden.

Dieses Menü hat einen sauberen und scharfen Geschmack, der bei koreanischen Gerichten typisch ist. Auch ist der süßsauere Sashimisalat mit Lachs und Thunfisch als koreanischer Fusionsalat beliebt. Auch die Zuneigung der Einheimischen erfährt auch das Yukgaejang, das aus Rindfleisch und viel Gemüse scharf gekocht wird und einen traditionellen koreanischen Geschmack hat.

A sophisticated, artful take on Korean cuisine Though most dishes are given a creative spin to better cater to the needs of local patrons, the fundamentals of Korean cuisine are kept intact. Haemulbokkeum, a chili-spiked stir-fry of more than ten kinds of seafood and a variety of vegetables, is BUSAN’s signature fusion dish enjoyed for its spicy-yet-light flavor, perfected by a blend of condiments such as soy sauce and ground red chili. Hoe-muchim, a fresh salmon and tuna salad dressed in a spicy vinegar sauce, is also widely popular as a Korean-inspired fusion salad. Yukgaejang, a slow-cooked spicy soup with plenty of tender beef shreds and vegetables, is a classic delight pleasing both Korean expatriates and local foodies.

세련된 감각이 돋보이는 한식의 새로운 맛 현지인들의 감각에 맞춘 퓨전 요리를 선보이지만 어떤 음식이든 한국적인 맛을 기본으로 한다.

10여 가지 해물과 각종 채소를 매콤하게 볶은 해물볶음은 대표적인 퓨전 메뉴로 간장과 고춧가루 등의 양념을 사용해 한식 특유의 깔끔한 매운맛을 낸다. 연어, 참치를 새콤달콤하게 무쳐낸 회무침 역시 한국식 퓨전 샐러드로 인기가 높다. 소고기를 푹 삶아 채소를 푸짐하게 넣고 얼큰하게 끓인 육 개장은 전통적인 맛으로 한국인과 현지인 모두에게 사랑받고 있다.

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●Telefon +43(0)1 544 3644 ●Adresse Reinprechtsdorfer Straße 57, 1050 Wien ●Anfahrt Von der Station “Pilgramgasse” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 11:00-14:30 17:30-22:30 / Samstag 17:00-22:30 ●Geschlossen Sonntag ●Hauptmenü Gebratene Meeresfrüchte €12.90 Yukgaejang €10.20 Hoe-muchim €3.80 ●Kosten pro Person €19 ●Plätze 44 ●Homepage www.busan.at ●Telephone +43(0)1 544 3644 ●Address Reinprechtsdorfer Straße 57, 1050 Wien ●Directions Five-minute walk from Pilgramgasse station ●Opening hours Monday-Friday 11:00-14:30 17:30-22:30 / Saturday 17:00-22:30 /

Closed on Sundays ●Recommended Haemul-bokkeum €12.90 Yukgaejang €10.20 Hoe-muchim €3.80 ●Meal for one €19 ●Seating 44 ●Website www.busan.at ●전화번호 +43(0)1 544 3644 ●주소 Reinprechtsdorfer Straße 57, 1050 Wien ●찾아가는 길 필그람가세(Pilgramgasse) 역에서 도보 5분 ●영업시간 월-금요일 11:00 -14:30 17:30 -22:30 / 토요일 17:00 -22:30 ●휴무 일요일 ●대표메뉴 해물볶음 12.90 육개장 10.20 회무침 3.80 ●1인당 예산 19 ●좌석 44석 ●홈페이지 www.busan.at

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22 Jahre Tradition, Hanil Boasting 22 years of tradition, Hanil 22년 전통, 한일관

Das erste koreanische Restaurant Wiens Hanil, das schon seit 22 Jahren am gleichen Platz existiert, ist eines der repräsantivsten koreanischen Restaurants in Wien, und viele Köche der koreanischen Küche, die in Wien leben, haben in diesem Restaurant gelernt.

Der Chefkoch und Besitzer dieses Restaurants, Lee Jung-woo, ist Präsident des Verbandes der Köche Österreichs und ein berühmter Koch, der schon mit 19 Jahren seine Karriere begann. Er betreibt das Restaurant mit dem Gedanken, dass gute Zutaten gute Gerichte werden. Er kauft jeden Tag selbst ausgewählte Zutaten wie Fleisch, Fisch, Gemüse usw. ein. Das Restaurant bietet auch japanische Gerichte an, und die über 100 koreanischen Menüs schmecken alle ausgezeichnet und sind auch von der Menge her sehr großzügig. Daher ist das Restaurant unter den Einheimischen sehr beliebt.

Vienna’s first restaurant serving Korean fare Restaurant Hanil is one of Vienna’s most notable Korean restaurants, now in its 22nd year of operation at the same site. Many Korean chefs in Vienna have at various points worked in the kitchen of Restaurant Hanil. Owner-chef Lee Jung-woo, presently the chairperson of the Austrian Restaurants Association, took up the cooking profession at the age of 19 and rose to fame in Austria’s Korean restaurant scene based upon his rich experience. His strong belief as a restaurateur is that ‘good ingredients make good dishes’. That is why he handpicks all of his ingredients including meat, fish, and vegetables every day without fail. The menu contains some Japanese dishes in addition to more than 100 Korean dishes, all of which are broadly appealing to locals for superb cooking and generous portions.

비엔나 최초의 한식당 22년째 한자리를 지키고 있는 빈의 대표 한식당으로 현지에서 활동하고 있는 많은 한국인 요리사들 이 이곳 주방을 거쳐 갔다. 오너인 이정우 씨는 현재 오스트리아 요식협회의 회장으로 19세 때부터 경력을 쌓아온 유명 요리사다. 그는 ‘좋은 재료의 선택에서 좋은 요리가 나온다’는 철학을 가지고 식 당을 운영하고 있다. 매일같이 고기, 생선, 채소 등의 재료를 직접 선별하여 최상품을 구매한다. 일식 을 함께 선보이고 있으며, 100여 가지의 한식 메뉴가 모두 깔끔한 맛과 푸짐한 양으로 현지인들에게 많은 사랑을 받고 있다.

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1 So-galbisal-gui (Rindfleisch Rippe Fleisch gegrillt ohne Gewürze / Beef rib meat grilled without any seasoning added / 소갈비살구이) 2 Japtang (Eintopf mit Meeresfrüchten und Gemüse in würziger Brühe / Hot pot seafood and vegetables simmered in spicy broth / 잡탕)

Zubereitung, die den Eigengeschmack zum Ausdruck bringt Bei der Zubereitung wird der eigene Geschmack der Zutaten betont, und es wird versucht, alles so frisch wie möglich zu kochen. Dabei wird nur die MindestMenge von Gewürzen verwendet, um einen sauberen und frischen Geschmack zu erzielen. Mittags werden einfache koreanische Gerichte wie Hoe-dopbap (Reis mit Sashimi, Gemüse und Chilipaste), Yukgaejang (scharfe Fleischsuppe mit Gemüse), Tofusuppe usw. und japanisches Sushi angeboten. Abends werden meistens gebratene Gerichte serviert. Berühmt sind Gerichte wie gebratenes So-galbisal-gui, bei dem Rindfleisch aus Österreich ohne Gewürze gebraten wird oder Bulgogi, süßlich gewürzt wird. Als Vorspeise schmeckt auch das Menü Modumjeon (verschiedene Pfannkuchen Sorten) sehr gut. Auch beliebt ist das Gericht Japtang, das mit verschiedenen Meeresfrüchten und Gemüse scharf gekocht wird. Man kann auch Kursmenüs bestellen.

Recipes highlighting the true flavor of each ingredient The chef places a premium on allowing each ingredient to sing, and thus uses minimal condiments and spices for light, pure flavors. At lunch, Restaurant Hanil mainly serves simple Korean staples, such as hoe-deopbap, yukgaejang and dubu-jjigae (a hot pot of tofu squares in a spicy broth) as well as Japanese dishes such as sushi, whereas at dinner it offers an extensive range of gui (Korean barbecue platters). The restaurant’s signature dishes include so-galbisalgui − Austrian beef rib meat grilled without any seasoning added − and bulgogi. Modeumjeon with assorted varieties of jeon is a popular starter. Japtang, a hot pot dish with an abundance of seafood and vegetables in a rich, spicy broth, is also not to be missed. A prix-fixe meal is available.

재료 본연의 맛을 살린 조리법 식재료 본연의 맛을 살려 신선하게 조리하는 것이 특징으로 양념 사용도 최소화하여 담백하고 깔끔 한 맛을 낸다. 점심에는 회덮밥, 육개장, 두부찌개 등 간단한 한식과 초밥 같은 일식 위주로 판매하며 저녁에는 구이 메뉴를 주로 선보인다. 오스트리아산 소고기를 양념하지 않고 그대로 구워 먹는 소갈비살구이와 불고기가 특히 유명하다. 전채로 인기 있는 모둠전도 맛있다. 또 해산물과 채소를 듬뿍 넣어 매콤하게 끓여낸 잡탕도 인기 메뉴. 코스 요리도 주문 가능하다.

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●Telefon +43(0)1 587 7941 ●Adresse Gumpendorfer Straße 14, 1060 Wien ●Anfahrt Von der Station “Museumsquartier” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-14:30 18:00-22:30 ●Geschlossen Sonntag ●Hauptmenü So-galbisal-gui €13.50 Japtang €10.90 Modumjeon €10.90 ●Kosten pro Person €11-26 ●Plätze 55 ●Homepage www.hanil.at ●Telephone +43(0)1 587 7941 ●Address Gumpendorfer Straße 14, 1060 Wien ●Directions One-minute walk from Museumsquartier station ●Opening hours Monday-Saturday 12:00-14:30 18:00-22:30 / Closed on Sundays ●Recommended So-galbisal-gui €13.50 Japtang €10.90 Modumjeon €10.90 ●Meal for one €11-26 ●Seating 55 ●Website www.hanil.at ●전화번호 +43(01) 587 7941 ●주소 Gumpendorfer Straße 14, 1060 Wien ●찾아가는 길 뮤지엄카르티에(Museumsquartier) 역에서 도보 1분 ●영업시간 월-토요일 12:00 -14:30 18:00 -22:30 ●휴무 일요일 ●대표메뉴 소갈비살구이 13.50 잡탕 10.90 모둠전 10.90 ●1인당 예산 11-26 ●좌석 55석 ●홈페이지 www.hanil.at

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KOREAN RESTAURANT

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Wiens berühmter Ort, KIM kocht A destination restaurant in Vienna, KIM kocht 빈의 명소, 킴 코흐트

Das in Europa gelobte Kursmenü von Starköchin Kim Sohyi KIM kocht ist das Restaurant, das von Kim Sohyi, die nicht nur in Österreich, sondern in ganz Europa berühmt ist, geleitet wird. Das Restaurant bietet auf der Basis der koreanischen Küche asiatische Fusion-Gerichte an. Das Restaurant ist so beliebt, dass man gar keinen Platz bekommen kann, wenn man nicht mehrere Wochen vorher reserviert hat. Der Grund der Beliebheit ist die Köchin Kim Sohyi selbst. Sie moderierte im öffentlichen Sender von Österreich und auch im deutschen Rundfunk Kochsendungen. Ihr Buch, das sie im Jahre 2007 unter dem Titel “Gourmand World Cookbook Award” schrieb, wurde zum besten asiatischen Kochbuch der Welt gekürt. Das Innendesign des Restaurants ist modern und stylish.

Celebrity chef Kim Sohyi’s artful take on Korean course meals Kim Sohyi, recognized as a culinary artisan not only in Austria but across the entire European continent, is the owner-chef of KIM kocht, specialising in Asian-inspired fusion cooking rooted in Korean culinary tradition. KIM kocht is the hot spot of the town, requiring reservations made weeks in advance. The main attraction is Chef Kim’s finesse. She served as the host of many cooking programs aired by Austria’s state-run broadcasting station and some of Germany’s major broadcasters, and authored a distinguished cookbook selected by the Gourmand World Cookbook Awards as the Best Asian Cuisine Cookbook in 2007. The interior is a modishly decorated modern space.

유럽이 극찬한 스타 셰프 김소희의 코스 요리 오스트리아뿐 아니라 유럽 전역에서 스타 셰프로 잘 알려진 김소희 씨가 운영하는 식당이다. 한식 을 기반으로 아시아 퓨전 음식을 소개하고 있는 이곳은 몇 주 전 예약하지 않으면 자리를 잡기 어려 울 정도로 인기가 대단하다. 이 식당의 명성이 널리 알려지게 된 것은 김 셰프의 저력 덕분이다. 그녀 는 오스트리아의 공영방송국과 독일의 유력 방송국에서 수많은 요리 프로그램을 진행했고, 그녀가 집필한 요리책은 2007년도 ‘Gourmand World Cookbook Award’로부터 ‘세계 최고의 아시아 요리책’ 으로 선정되기도 했다. 식당의 내부는 모던하면서도 스타일리시하게 꾸몄다.

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1 Gebratener Plattfisch mit gebratenem Gemüse / Grilled halibut topped with sautéed vegetables / 볶은 채소를 얹은 광어구이 2 Gebratene Jakobsmuscheln / Grilled scallops / 가리비관자구이 3 Welcome Menü mit Kürbissuppe und Salat / Welcome course menu consisting of pumpkin soup and salad / 호 박수프와 샐러드로 구성된 웰컴 메뉴

Kreative koreanische Küche mit Fisch und Gemüse Das Restaurant versucht, in jede Saison Neuheiten einzuführen, indem es koreanische und andere asiatische Gerichte mit europäischem Stil vermischt und neue Menüs entwickelt. Bei KIM kocht gibt es abends nur ein Kursmenü. Am Abend wird das Essen nur zweimal serviert, und die Gäste müssen die Reservierungszeit einhalten. Alle Gäste bekommen das gleiche Kursmenü. Das Welcome-Menü setzt sich inklusiver Nachspeise aus 5 oder 7 Gängen zusammen.

Das Menü besteht meistens aus Gerichten, die aus frischem, zur Jahreszeit passendem Fisch oder Gemüse gekocht werden. Die Weinliste enthält über hundert Weinsorten. Dass sie unter allen Weinlisten der Wiener Restaurants die ausgeglichenste ist, macht sie berühmt.

Innovative fusion Korean cooking, using seasonal fish and vegetables Kim’s eclectic approach encompasses a combination of different Asian cuisines, including Korean, infused with European culinary aesthetics. The menu changes season by season, reflecting the chef’s focus on using the freshest ingredients, and the list mainly revolves around fish and vegetables. The restaurant offers only one prix-fixe meal option at dinner. There are two dinner seatings at KIM kocht, much like on a cruise or at certain resorts, and all customers are required to strictly observe this policy. The five-course meal can be extended to a seven-course meal with the Welcome course menu and dessert added. The exceptional wine list, featuring hundreds of selections, is acclaimed to be one of the most well chosen amongst all restaurants in Vienna.

생선과 채소를 활용한 창의적인 퓨전 한식 한식을 포함한 아시아 요리에 유럽 스타일을 가미한 색다른 메뉴로 매 시즌 새롭게 변화를 시도한 다. <킴 코흐트>의 저녁 메뉴는 ‘통일된 코스 요리’로 이루어져 있다. 저녁 시간은 모두 2차례에 걸쳐 서비스가 이루어지며 손님들은 일종의 약속처럼 시간을 엄수해야 한다. 모든 손님들에게 똑같은 코 스 메뉴를 선보이는데, 웰컴 메뉴와 후식을 포함해 5코스 또는 7코스로 준비돼 있다. 메뉴는 주로 신 선한 제철 생선과 채소를 사용한 요리가 많다. 수백 종류의 와인 리스트는 비엔나에 있는 모든 식당 을 통틀어 가장 밸런스가 좋은 것으로 알려져 있다.

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●Telefon +43(0)1 319 0242 ●Adresse Lustkandlgasse 4, 1090 Wien ●Anfahrt Von der Station “Währinger Straße-Volksoper” eine Minute zu Fuß ●Öffnungszeiten Dienstag-Freitag 12:00-15:00 18:00-24:00 ●Geschlossen Samstag, Sonntag, Montag ●Hauptmenü Einzelmenü €9 / Kurs €38-70 ●Kosten pro Person Mittags €19-38 / Abends €50-70 ●Plätze 74 ●Homepage www.kimkocht.at ●Telephone +43(0)1 319 0242 ●Address Lustkandlgasse 4, 1090 Wien ●Directions One-minute walk from Währinger Straße-Volksoper station ●Opening hours Tuesday-Friday 12:00-15:00, 18:00-24:00 /

Closed on Saturdays, Sundays, and Mondays ●Recommended À la carte €9 / Prix-fixe €38-70 ●Meal for one Lunch €19-38 / Dinner €50-70 ●Seating 74 ●Website www.kimkocht.at ●전화번호 +43(0)1 319 0242 ●주소 Lustkandlgasse 4, 1090 Wien ●찾아가는 길 베링거 슈트라세-폴크스오퍼(W hringer Straße -Volksoper) 역에서 도보 1분 ●영업시간 화 -금요일 12:00 -15:00 18:00 -24:00 ●휴무 토요일, 일요일, 월요일 ●대표메뉴 단품 9 / 코스 38-70 ●1인당 예산 점심 19 -38 / 저녁 50-70 ●좌석 74석 ●홈페이지 www.kimkocht.at

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Gemütliche Alltagsgerichte, kimchi Home-style dishes, true comfort food, kimchi 편안한 가정식, 김치

Koreanische Gerichte, die man in einer familiären und gemütlichen Atmosphäre genießen kann Das Restaurant kimchi, das 2009 eröffnet wurde, ist das neuste Restaurant in Wien. Als Namen wird das repräsentativste Gericht ‘kimchi’, das ein fermentiertes Gericht ist, verwendet. Das Restaurant bietet schlichte Alltagsgerichte an. Auch befindet es sich in einem über 100 Jahre altem Gebäude und zeigt den Gästen den klassischen Stil Wiens. Die hohe Decke und die schönen Bilder, die hier und da hängen, schaffen eine gemütliche Atmosphäre, in der man das Essen genießen kann. Das Restaurant besteht aus einer Haupthalle und zwei Privaträumen. Es besitzt auch einen Raum für Raucher, was in Europa nicht oft zu finden ist.

Korean food in a comforting, homely ambiance Opened in 2009, kimchi is the newest Korean restaurant in Vienna. The name comes from Korea’s well-known fermented vegetables collectively called kimchi.

The restaurant specialises in simple and comforting home-style dishes.

Housed in a building more than a hundred years old, the eatery is infused with a classic feel unique to Vienna. The high ceiling and the paintings hanging on the walls make for an elegant yet relaxing dining experience. The main hall is complemented with two private rooms as well as a smoking room, now a rarity in Europe.

내 집처럼 편안한 분위기에서 즐기는 한식 2009년 오픈한 <김치>는 비엔나에서 가장 최근에 문을 연 한식 레스토랑이다. 한국의 대표적인 발 효 음식인 ‘김치’를 상호로 내건 이 식당은 소박한 스타일의 가정식을 표방한다. 100년이 넘는 오래 된 빌딩에 자리 잡고 있어 비엔나 특유의 클래식한 느낌이다. 높은 천장과 곳곳에 걸린 그림은 우아 하고 편안한 분위기에서 식사를 즐길 수 있도록 해준다. 메인 홀과 2개의 프라이빗 룸으로 이루어져 있으며, 유럽에서는 보기 드물게 흡연 룸도 갖추고 있다.

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1 Godeungeo-gui* (Gegrillte Makrele / Grilled mackerel / 고등어구이) 2 Dwaeji-jumulleok (Scharfes pfannengerührtes tranchiertes Schweinefleisch / Pork hand-rub with a spicy seasoning and stir-fried / 돼지주물럭) 3 Haemulpajeon* (Meeresfrüchte und Frühlingszwiebel Pfannkuchen / Seafood and spring onion fritters / 해물파전)

Persönliche Note der Chefköchin und Restaurant-Besitzerin Das Merkmal des Restaurants kimchi ist es, dass die Gerichte, die man im Alltag bei normalen koreanischen Haushalten isst, authentisch serviert werden. Weil die Gerichte so gekocht werden, als ob man für seine eigene Famillie kocht, sind sie alle sehr sauber und haben einen tiefen Geschmack. Nur mit Salz gewürzte gebratene Makrelen, Dak-bokkeum, bei dem Hänchen in mundgerechte Stücke geschnitten und mit Kartoffeln, Karotten und Zwiebel scharf gebraten werden und Dwaeji-jumulleok, bei dem verschiedene Gemüse und Schweinefleisch mit scharfen Gewürzen eingelegt und anschließend gebraten werden, sind die populärsten Alltagsgerichte, die die ganze Familie zusammen isst. Auch sind Gerichte wie Bohnenpastensuppe aus selbst gemachter Bohnenpaste und Meeresfrüchtenpfannkuchen beliebte Gerichte.

Home-style cooking with motherly love Characterised as serving meals as they would be prepared in a typical Korean home, kimchi cooks each dish as if to feed family or friends. The mackerel grilled with nothing but a dash of salt, the hot and spicy chicken chopped into pieces and cooked with potatoes, carrots, and onions, and the pork and vegetables marinated in a chili-spiked sauce and then stir-fried are a few of the most popular favorites. Also popular are doenjang-jjigae, featuring homemade soybean paste, and the sumptuous seafood and spring onion fritter.

여성 오너 셰프의 따뜻한 손맛 <김치>에서는 한국의 일반 가정에서 먹는 음식들을 내는 것이 특징이다. ‘가족들을 위해’ 만드는 것 처럼 요리하기 때문에 모든 음식이 정갈하고 깊은 맛을 지녔다. 소금 간만 해서 구워내는 고등어구 이, 닭을 알맞은 크기로 잘라 감자, 당근, 양파를 넣고 매콤하게 양념한 닭볶음, 각종 채소와 돼지고 기를 매콤하게 양념에 재두었다가 볶아 먹는 돼지주물럭 등은 온 가족이 함께 나눠 먹는 대표적인 가정식이다. 이외에도 직접 담근 된장으로 만든 된장찌개, 보기에도 맛깔스러운 해물파전이 인기다.

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●Telefon +43(0)1 713 3734 ●Adresse Maxergasse 15, 1030 Wien ●Anfahrt Von der Station “Landstraße-Wien Mitte” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-14:30 17:30-22:30 ●Geschlossen Sonntag, Feiertagen vormittags ●Hauptmenü Godeungeo-gui €11.90 Dwaeji-jumulleok €12.90 Haemul-pajeon €11.90 ●Kosten pro Person €10-20 ●Plätze 120 ●Homepage www.kimchi-wien.at ●Telephone +43(0)1 713 3734 ●Address Marxergasse 15, 1030 Wien ●Directions Five-minute walk from Landstraße-Wien Mitte station ●Opening hours Monday-Saturday 11:30-14:30 17:30-22:30 /

Closed on Sundays and national holiday mornings ●Recommended Godeungeo-gui €11.90 Dwaeji-jumulleok €12.90 Haemul-pajeon €11.90 ●Meal for one €10-20 ●Seating 120 ●Website www.kimchi-wien.at ●전화번호 +43(0)1 713 3734 ●주소 Marxergasse 15, 1030 Wien ●찾아가는 길 란트슈트라세-빈 미테(Landstraße -Wien Mitte) 역에서 도보 5분 ●영업시간 월-토요일 11:30 -14:30 17:30 -22:30 ●휴무 일요일, 공휴일 오전 ●대표메뉴 고등어구이 11.90 돼지주물럭 12.90 해물파전 11.90 ●1인당 예산 10 -20 ●좌석 120석 ●홈페이지 www.kimchi-wien.at

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Asiatisches Essen, Koinonia Asian delicacies, Koinonia 아시안 푸드, 코이노니아

Schicke europäische Atmospäre Das Restaurant befindet sich in der Nähe der koreanischen Botschaft und ist deswegen unter den koreanischen Angestellten, die in Wien arbeiten, und den Einwohnern dieser Gegend ein beliebtes asiatisches Restaurant. Koinonia ist Lateinisch und bedeutet soviel wie Freundschaft und Austausch. Es soll die Bedeutung haben, dass alle Gäste, die das Restaurant besuchen, immer viel Glück haben sollen. Das Schild ist zwar auf Latein, aber es wird das ‘K’ von Korea als Logo verwendet. In diesem Restaurant wird koreanisches, japanisches und thailändisches Essen angeboten, und das Innendesign ist nach einem modernen europäischen Stil eingerichtet. Kellner, die eine schicke Uniform tragen, bieten auch einen guten Service an.

Stylish European ambiance Located near the Korean Embassy, Koinonia is an Asian food restaurant popular among Embassy staff and local residents. Latin for friendship and acquaintance, Koinonia’s name was meant as a benediction upon all who visit the restaurant. Though the name is Latin, the restaurant’s logo, which features a single ‘K,’ references not only the restaurant, but also ‘Korea.’ Besides Korean staples, Japanese and Thai alternatives are served in this modern Europeanstyle restaurant, the ambiance of which is enhanced with folk paintings and ceramics from Korea. Servers dressed in neat uniforms are engaged and attentive.

스타일리시한 유럽풍 분위기 한국대사관이 인근에 있어 주재원들과 지역 주민들에게 인기를 끌고 있는 아시안 푸드 레스토랑이 다. <코이노니아>는 ‘친교, 교제’라는 뜻의 라틴어로 이 식당을 방문하는 사람들에게 ‘언제나 복이 있 으라’는 의미를 담고 있다. 레스토랑 이름은 라틴어지만 Korea의 첫 글자인 K를 가게의 로고로 사용 한다. 한식을 비롯해 일식과 타이 음식을 모두 선보이며, 실내는 모던한 유러피언 스타일로 꾸몄다. 여기에 민화와 도자기 등 한국을 대표하는 소품을 전시해 독특한 분위기를 자아낸다. 유니폼을 말 끔하게 차려입은 종업원들이 세련된 서비스를 제공하고 있다.

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1 Japchae* (Glasnudeln mit gebratenem Gemüse / Glass noodles with sauteed vegetables / 잡채) 2 Gimbap* und Rollen / Gimbap* and Korean rice rolls / 김밥과 라이스롤 3 Tofu und gebratener Kimchi mit Schweinefleisch / Stir-fried kimchi and pork served with tofu / 김치삼겹살볶음과 두부

Koreanisches Essen mit gutem Geschmack im Mittelpunkt Das Restaurant hat eine offene Küche. Daher können die Gäste an der langen Bar beobachten, wie die Vorspeisen zubereitet werden. Das Restaurant bietet außer koreanischen Gerichten über 100 verschiedene asiatische Gerichte an.

Deswegen haben auch die Mitarbeiter viele verschiedene Nationalitäten, um bei allen Gerichten den originalen Geschmack anzubieten. Als koreanische Gerichte werden die populärsten Gerichte wie Japchae, Bulgogi, Bibimbap usw. angeboten. Ein Merkmal ist es, dass sie scharfe Gewürze minimiert haben und versuchen, einen sauberen und süßlichen Geschmack zu erzielen.

Verschiedene Sorten von Gimbap (in Seetang eingerollter Reis mit Gemüse) und andere “Rollen” sind die beliebtesten Gerichte.

Korean food with simple, less pungent flavors Food is prepared in a large open kitchen, so patrons can see chefs at work.

Over a hundred Asian dishes are on offer, with Korean fare dominating the menu. The kitchen is proportionately staffed with cooks of different nationalities to create authentic flavors. The Korean menu is built around basic staples such as japchae, bulgogi, and bibimbap. Spicy seasonings are minimised in favor of savory and sweet flavors. Gimbap and Korean rice rolls, which are available in a number of varieties, are also popular.

담백한 맛을 자랑하는 한식 오픈 키친에서 음식을 만들어내므로 요리하는 모습을 손님들이 직접 볼 수 있다. 한식을 중심으로 총 100여 가지가 넘는 아시안 메뉴를 고루 내기 때문에 다양한 국적의 요리 스태프로 비율을 맞춰 음식마다 고유의 맛을 잘 살려내고 있다. 한식은 잡채, 불고기, 비빔밥 등 기본적인 메뉴로 탄탄하게 구성했다. 매운 양념을 최소화하고 담백하고 달콤한 맛을 내는 것이 특징이다. 다양한 종류를 자랑 하는 김밥과 라이스롤은 이곳의 대표적인 인기 메뉴다.

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●Telefon +43(0)1 479 5964 ●Adresse Klostergasse 37, 1180 wien ●Anfahrt Von der Koreanischen Botschaft fünf Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 11:30-15:00 18:00-22:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Japchae €9.80 Gimbap und Rollen €8.20

Tofu und Kimchi-samgyeopsal-bokkeum €10.20

●Kosten pro Person €10-20 ●Plätze 96 ●Homepage www.koinonia.co.at

●Telephone +43(0)1 479 5964 ●Address Klostergasse 37, 1180 wien ●Directions Five-minute walk from the Korean Embassy in Austria ●Opening hours Monday-Sunday 11:30-15:00 18:00-22:30 / Open all year round ●Recommended Japchae €9.80 Gimbap and Korean rice rolls €8.20

Kimchi-samgyeopsal-bokkeum and tofu €10.20

●Meal for one €10-20 ●Seating 96 ●Website www.koinonia.co.at

●전화번호 +43(0)1 479 5964 ●주소 Klostergasse 37, 1180 wien ●찾아가는 길 주오 한국대사관(Koreanischen Botschaft)에서 도보 5분 ●영업시간 월-일요일 11:30 -15:00 18:00 -22:30 ●휴무 연중무휴 ●대표메뉴 잡채 9.80 김밥과 라이스롤 8.20 김치삼겹살볶음과 두부 10.20 ●1인당 예산 10 -20 ●좌석 96석 ●홈페이지 www.koinonia.co.at

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Aufeinandertreffen koreanischer und japanischer Küche, Kyoto Korean food meets Japanese food, Kyoto 한식과 일식의 만남, 교토

Berühmt für seine geschmackvolle koreanische Küche Das Restaurant Kyoto, das sich in der Nähe des Stephansdoms befindet, das ein Wahrzeichen der Stadt Wien ist, gibt einem den Eindruck, dass es ein japanisches Restaurant ist, wenn man nur den Namen hört. Der Chefkoch und Besitzer dieses Restaurants war in seiner Jugend Koch in einem japanischen Restaurant eines koreanischen Hotels. Als er 1992 das Restaurant öffnete, waren japanische Gerichte noch die Hauptmenüs. Nachdem er mit seiner ausgezeichneten eigenen Geschmacksnote erfolgreich wurde, erhöhte er den Anteil der koreanischen Gerichte, auf die er sich nun fast gänzlich konzentriert.

Auch das Innendesign ist - anders als der Name andeutet − sehr koreanisch.

Außer der Sushibar am Eingang kann man den koreanischen Stil auch an den Tischen, die sich für das Braten eignen, gut erkennen. Alle Gerichte werden sauber und mit Feingefühl zubereitet.

Famous for refreshing Korean food Kyoto, located near Vienna’s landmark St. Stephen’s Cathedral (Stephansdoms), was named after a famous Japanese city, so one could easily think it is a Japanese restaurant. When he was young, the owner-chef trained at a Japanese restaurant in a hotel in Korea, so when he first opened this venture in 1992, the menu was essentially Japanese. His florid cooking skills brought him success, and once the restaurant was on track, he gradually increased the selection of Korean food, which has become the focus of the restaurant. The décor belies the Japanese name, as it is predominantly Korean with the exception of the sushi bar, especially the tables that come with a built-in tabletop grill for Korean barbecue. Whether the food is Japanese or Korean, every dish consistently tastes refreshing and sophisticated.

깔끔한 맛의 한식으로 유명 빈의 랜드마크인 슈테판스 돔 부근에 자리잡고 있는 <교토> 식당은 언뜻 이름만 들으면 일식당의 느 낌이 강하다. 실제로 젊은 시절 한국의 호텔에서 일식 요리사로 활동했던 오너 셰프가 1992년 처음 식당을 오픈할 당시만 해도 일식이 주 메뉴였다. 탁월한 음식 솜씨로 성공을 거두면서 점차 한식의 비율을 높였고, 지금은 일식보다 한식에 중점을 두고 있다. 실내 분위기 또한 이름과 달리 한국적인 분위기가 강하다. 입구의 스시 바를 제외하고는 한국식 구이용 테이블로 꾸며져 있다. 선보이는 모 든 음식이 깔끔하고 섬세하다.

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1 Haemultang* (Scharfer Meeresfrüchteeintopf in pikanter Fleischbrühe geköchelt / Hot pot seafood simmered in spicy broth / 해물탕) 2 Galchi-jorim (Geschmorte Haarschwänze / Hairtail boiled down in a spicy sauce / 갈치조림) 3 Kkot-deungsim (Rinderfilet Hochrippe / Rib eye / 꽃등심)

Frische Meeresfrüchte und Fleischgerichte Scharfe Suppen wie Meeresfrüchtesuppe, scharfe Kabeljausuppe, scharfe Plattfischsuppe usw. sind so ausgezeichnet, dass sie auch den Geschmack der einheimischen Gäste gefesselt haben. Durch die lange Erfahrung als japanischer Koch wählt der Chefkoch frische Fische aus und bereitet den Fisch sauber zu.

Dadurch wird ein tiefer und sehr guter Geschmack erzielt. Außerdem sind auch Gerichte wie geschmorte oder gebratene Haarschwänze, gebratener Plattfisch usw. ausgezeichnet. An den Tischen, die sich für Bratgerichte eignen, können 7 Personen auf einmal ihre gebratenen Gerichte genießen. Menüs wie Galbi, Kkot-deungsim, Samgyeopsal usw. sind sehr beliebt. Im Sommer gibt es verschiedene Gerichte wie kalte Nudelsuppen aus Buchweizen, und im Winter wird Gamjatang (Suppe mit Schweinefleisch und Kartoffeln) angeboten.

Fresh seafood and meat dishes The pungent stews made of fresh shellfish, codfish, and flounder are tempting enough to suit the palates of the lanlocked locals. Based on his experience in a Japanese restaurant, the chef knows how to select fresh fish, gut and trim it clean, and extract mild yet deep flavors. Fish is also deliciously hard-boiled or grilled, like the boiled hairtail, grilled hairtail, or grilled flounder. The large table with a tabletop grill can seat up to seven patrons at once. Also popular are galbi (ribs), kkot-deungsim (rib eye), and samgyeopsal (pork belly). The restaurant offers cold buckwheat noodles in the summer and hearty gamjatang in the winter.

신선한 해물과 육류 요리 신선한 해산물을 주재료로 만든 해물탕, 대구매운탕, 광어매운탕 등의 얼큰한 국물 요리가 현지인들 의 입맛을 사로잡을 정도로 뛰어나다. 오랫동안 일식을 해온 셰프의 경험을 바탕으로 신선한 생선을 깔끔하게 손질해 담백하고 깊은 맛을 낸다. 이외에도 갈치조림, 갈치구이, 광어구이 등 생선을 이용 한 조림과 구이 요리도 훌륭하다. 넓은 구이용 테이블에서는 최대 7명이 동시에 구이 요리를 먹을 수 있으며 갈비, 꽃등심, 삼겹살 등이 인기 메뉴다. 여름에는 메밀로 만든 냉면을, 겨울에는 감자탕을 선 보인다.

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●Telefon +43(0)1 512 8426 ●Adresse Singerstraße 13, 1010 Wien ●Anfahrt Von der Station “Stephansplatz” eine Minute zu Fuß ●Öffnungszeiten Montag-Sonntag 11:00-15:00 17:00-23:00 ●Geschlossen 25. Dezember, 1. Januar ●Hauptmenü Haemultang €12.50 Galchi-jorim €13 Kkot-deungsim €17 ●Kosten pro Person €30-50 ●Plätze 80 ●Telephone +43(0)1 512 8426 ●Address Singerstraße 13, 1010 Wien ●Directions One-minute walk from Stephansplatz station ●Opening hours Monday-Sunday 11:00-15:00 17:30-23:00 /

Closed on 25th December and 1st January ●Recommended Haemultang €12.50 Galchi-jorim €13 Kkot-deungsim €17 ●Meal for one €30-50 ●Seating 80 ●전화번호 +43(0)1 512 8426 ●주소 Singerstraße 13, 1010 Wien ●찾아가는 길 슈테판플라츠(Stephansplatz) 역에서 도보 1분 ●영업시간 월-일요일 11:00 -15:00 17:30 -23:00 ●휴무 12월 25일, 1월 1일 ●대표메뉴 해물탕 12.50 갈치조림 13 꽃등심 17 ●1인당 예산 30 -50 ●좌석 80석

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Populär unter jungen Leuten, Mandu & Co Popular among young patrons, Mandu & Co 젊은 층에 인기, 만두 앤 코

Snack Restaurant, das mit Ideen Erfolg gewinnt Dieses Restaurant hat zwischen den vielen europäischen Restaurants Erfolg erzielt. Der Chefkoch und Besitzer dieses Restaurant, der eigentlich die Wiener TU absolviert hat, nimmt selbst die Bestellungen an und kocht auch selbst. In dem Restaurant gibt es zwar nur eine einfache Bar, aber das Restaurant läuft so gut, dass ab der Mittagszeit bis kurz vor dem Schließen die Gäste immer Schlange stehen müssen. Es werden Snacks, die einfach zubereitet und auch vom Preis günstig sind, angeboten wie Mandu (Koreaanse Dumpling), Gimbap (Seetangrollen) usw. Die Gäste lassen sich meistens das Essen zum Mitnehmen einpacken oder genießen es auf der Terrasse im Freien. Das Restaurant wurde noch beliebter, nachdem es in einem Magazin als ‚kompaktes Restaurant, das mit Ideen Erfolg gewinnt‘ vorgestellt wurde.

A snack restaurant building success on a simple idea Mandu & Co is a snack restaurant that set itself apart from a fine array of European restaurants nearby. A graduate of the University of Vienna’s engineering department, the owner-chef not only does the cooking, he takes the orders himself. Though there is only a simple bar for sitting inside, the restaurant always has a long queue of people from lunch till close in the evening. The restaurant serves a nice selection of quick and tasty food with simple recipes such as mandu and gimbap, and clients usually get take-away or enjoy their food on the outdoor terrace. More and more people are visiting since it was presented as a ‘compact eatery that succeeded on a simple idea’ in a major daily newspaper.

아이디어로 성공한 분식 전문점 주변의 기라성 같은 현지 식당들 사이에서 성공을 거둔 분식집이다. 빈 대학 공대 출신의 오너 셰프 가 직접 주방에서 주문을 받고 요리를 한다. 식당 내부에는 단출한 미니바와 테이블 하나가 있을 뿐 이지만 점심시간부터 문을 닫는 저녁 때까지 항상 손님들이 줄을 서 있을 정도로 인기가 높다. 만두, 김밥 등 조리법이 간단한 단품 메뉴를 저렴한 가격에 선보이는데, 손님들은 주로 테이크어웨이를 하 거나 야외 테라스에서 간단하게 음식을 즐긴다. 최근 유력 일간지에 ‘아이디어로 성공한 콤팩트한 매장’으로 소개되면서 더욱 인기를 끌고 있다.

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1 Mandu* & Gimbap* (Koreaanse dumpling und Seetangrollen Setmenü / Korean-style dumplings and Korean seaweed rice rolls set / 만두와 김밥 세트) 2 Bulgogi*-deopbap (Mit gebratense Rindfleisch garnierter Reis / Rice topped with stir-fried beef / 불고기덮밥) 3 Buldak-deopbap (Mit pikantem Hähnchengbraten garnierter Reis / Rice topped with spicy stir-fried chicken / 불닭덮밥)

Mandu und Gimbap für jedermann Das Restaurant fing am Anfang mit den zwei Gerichten Mandu und Gimbap an. Nachdem es mit der Zeit erfolgreich wurde, wurden Gerichte wie Bulgogideopbap (Reis mit bulgogi), Buldak-deopbap usw. angeboten und nun kann man dort 11 Menüs kosten. Der Grund des Erfolgs ist, dass trotz des kleinen Raumes, durch koreanische Gerichte zum Mitnehmen, die Nachteile überwunden wurden. Das beliebteste Gericht Mandu wird mit einer gewürzten Füllung aus gehacktem Rindfleisch und Schweinefleisch mit Gemüse zubereitet und wird entweder gedämpft oder gebraten. Auch sind die Gerichte Bulgogideopbap, bei dem der süßlich gewürzte Bulgogi auf den Reis gegeben wird, oder Buldak-deopbap mit scharfem Hähnchenbraten bei jungen Leuten sehr beliebt.

Mandu and gimbap for all The eatery kicked off with just two items on the menu (mandu and gimbap), but as it gained popularity, more choices were added, such as bulgogi-deopbap and buldak-deopbap. Now, there are eleven items on the list. To make the most of the small space, the owner focused on take-away options for customers on the go, an idea that was key to his success. The most popular seller is mandu, dumplings filled with minced pork, beef, and vegetables, either steamed or pan-fried. Also highly rated among young Austrians are the sweet bulgogi-deopbap and the spicy chicken buldak-deopbap, stir-fry dishes served atop a bed of hot rice. 누구나 부담없이 즐기는 만두와 김밥 오픈 당시 만두와 김밥, 단 두 가지 메뉴로 시작했지만 점차 인기를 끌면서 불고기덮밥, 불닭덮밥 등 을 추가해 지금은 10여 가지 메뉴를 선보이고 있다. 협소한 매장의 단점을 극복하고 간편 조리로 테 이크어웨이가 가능한 한식을 선보인 것이 성공 요인이다. 이 집 최고의 인기 메뉴인 만두는 다진 돼 지고기와 소고기에 갖은 채소와 양념을 넣어 맛을 내는데, 찐만두와 군만두 두 가지가 있다. 달콤하 게 양념해 볶은 불고기를 밥에 얹어내는 불고기덮밥과 매콤한 닭볶음을 얹어주는 불닭덮밥이 현지 젊은이들 사이에서 선풍적인 인기를 끌고 있다.

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●Telefon +43(0)6 991 922 8959 ●Adresse Rochusmarkt 40, 1030 Wien ●Anfahrt Von der Station “Rochusgasse” eine Minute zu Fuß ●Öffnungszeiten Montag-Freitag 11:00-15:00 16:00-18:00 ●Geschlossen Samstag, Sonntag, und Feiertage ●Hauptmenü Mandu und Gimbap Setmenü €7.30 Bulgogi-deopbap €6.70 Buldak-deopbap €6.70 ●Kosten pro Person €8 ●Plätze 8 ●Telephone +43(0)6 991 922 8959 ●Address Rochusmarkt 40, 1030 Wien ●Directions One-minute walk from Rochusgasse station ●Opening hours Monday-Friday 11:00-15:00 16:00-18:00 /

Closed on Saturdays, Sundays, and national holidays ●Recommended Mandu and Gimbap set €7.30 Bulgogi-deopbap €6.70 Buldak-deopbap €6.70 ●Meal for one €8 ●Seating 8 ●전화번호 +43(0)6 991 922 8959 ●주소 Rochusmarkt 40, 1030 Wien ●찾아가는 길 로슈가세(Rochusgasse) 역에서 도보 1분 ●영업시간 월-금요일 11:00 -15:00 16:00 -18:00 ●휴무 토요일, 일요일, 공휴일 ●대표메뉴 만두와 김밥 세트 7.30 불고기덮밥 6.70 불닭덮밥 6.70 ●1인당 예산 8 ●좌석 8석

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Schlichte koreanische Küche, SEOUL Simple yet deep-flavored Korean food, SEOUL 소박한 한식, 서울

Berühmtes Restaurant, das klein aber fein ist Das SEOUL ist ein kleines Restaurant, das seit 14 Jahren an der Praterstraße auf der anderen Seite vom Donaukanal koreanische Küche anbietet. Anders als die anderen Restaurants, die sowohl koreanische als auch japanische Küche anbieten, besteht das Menü von SEOUL nur aus koreanischen Gerichten. Mit der Philosophie, dass die eigentliche koreanische Küche weltweit angesehen werden kann, hält sich das Restaurant strickt an die traditionellen Rezepte.

Unabghängig davon, ob der Gast ein Koreaner ist oder nicht, schmeckt das Essen immer gleich. Das Restaurant ist zwar klein und hat nur 6 Tische, aber es gilt als eins der besten koreanischen Restaurants.

Delicious flavors from a small kitchen SEOUL is located on Praterstrasse past the Donaukanal bridge. It is a small Korean restaurant in business for fourteen years in the same location. Unlike most, if not all other Korean restaurants in Vienna offer both Japanese and Korean cuisine, Seoul only offers Korean cuisine. The owner follows traditional recipes with the belief that ‘the most basic Korean food can appeal globally’.

The restaurant has served Korean and local customers with consistent, authentic flavors. Though small with only six tables, SEOUL is recognised as one of the most delicious Korean restaurants in town, and when combined with its reasonable pricing, it is no mystery how SEOUL has flourished for so many years.

규모는 작지만 가장 맛있는 한식당 도나우카날 다리 건너 프라터슈트라세 대로변에 위치한 <서울>은 14년째 한자리에서 꾸준히 한식을 선보이고 있는 작은 식당이다. 일식과 한식을 함께 내는 빈의 다른 한식당과는 달리 한식 메뉴로만 구성되어 있다. ‘가장 기본적인 한식이 곧 세계적인 맛’이라는 소신을 갖고 한국 전통의 조리법을 지 키고 있으며, 손님이 한국인이든 현지인이든 늘 변함없는 맛을 선사한다. 테이블이 6개밖에 안 되는 작은 규모에 가격도 저렴하지만 가장 맛있는 한식당 중 한 곳으로 인정받고 있다.

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1 Doganitang* (Ochsenhachsensuppe / Ox knuckles soup / 도가니탕) 2 Haemul-pajeon* (Meeresfrüchte und Frühlingszwiebel Pfannkuchen / Seafood and spring onion fritters / 해물파전) 3 Dolsot-bibimbap* (Brodelnder Steinguttopf Bibimbap / Rice with various toppings served in a stone pot / 돌솥비빔밥)

Beliebt durch die Rezepte, die sich an die Grundregeln halten SEOUL bietet seinen Gästen seit seiner Eröffnung eine unveränderte Menükarte an. Das Besitzerpaar, deren Heimat jeweils Suncheon und Yeonggwang in der Provinz Jeolla-do sind, präsentieren ihren Gästen Gerichte mit starken und tiefen Geschmack, die typisch für ihre Provinz sind. Das Restaurant ist für seine Suppen-Gerichte berühmt, wie die Knochenmarksuppe, bei der Rindermark über 3 Stunden gekocht wird oder Yukgejang, ein scharfes Gericht mit Rindfleisch und Gemüse. Außerdem sind auch Bulgogi (süß gewürztes Rindfleisch), Galbi (gebratene Rinderrippen) usw. sehr schmackhaft. Auch ziehen derartige Gerichte wie Dolsot-bibimbap (Bibimbap, der in einem Steingefäß serviert wird), bei dem 7 Gemüsesorten wie Karotten, Rettich, Gurken usw. und ein Eigelb dem Reis zugegeben werden, und Pfannkuchen mit Meeresfrüchten und Lauch das Interesse als gesunde Gerichte auf sich.

Growing strong by staying true to the basics SEOUL’s menu selections remain unchanged from the day it opened. The owners, a couple originally from Suncheon and Yeonggwang in Jeolla-do Province, serve food with rich, intense flavors unique to their native land. Their meat-based soups are particularly famous. Especially popular are doganitang, a rich soup of ox knuckles boiled for more than three hours, and the spicy yukgaejang, flavored with lots of beef and vegetables. Other must-try dishes are bulgogi and galbi-gui (barbecue ribs). For health-conscious patrons, the owners recommend dolsot-bibimbap, which is rice topped with carrot, radish, cucumber, and four other vegetables and an egg, and the haemul-pajeon, Korean-style fritters with lavish amounts of seafood and scallions.

기본에 충실한 맛으로 인기 <서울>은 문을 연 이래 똑같은 메뉴를 유지해오고 있다. 전라도 순천과 영광이 고향인 주인 부부는 맛 의 고장인 전라도 특유의 진하고 걸쭉한 음식을 선보인다. 고기를 주재료로 한 탕 요리가 유명한데, 소 도가니를 3시간 이상 푹 고은 도가니탕, 소고기와 채소 건더기를 푸짐하게 넣고 얼큰하게 맛을 낸 육개 장이 인기 메뉴. 불고기, 갈비구이도 맛있다. 당근, 무, 오이 등 일곱 가지 채소와 달걀노른자를 얹어 내 는 돌솥비빔밥, 해물과 파를 듬뿍 넣어 팬에 지져내는 해물파전은 건강 요리로 각광을 받고 있다.

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●Telefon +43(0)1 218 6528 ●Adresse Praterstraße 26, 1020 Wien ●Anfahrt Von der Station “Nestroyplatz” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-14:30 18:00-22:30 ●Geschlossen Sonntag und Feiertage ●Hauptmenü Doganitang €12 Haemul-pajeon €11.50 Dolsot-bibimbap €10.30 ●Kosten pro Person €12 ●Plätze 25 ●Telephone +43(0)1 218 6528 ●Address Praterstraße 26, 1020 Wien ●Directions One-minute walk from Nestroyplatz station ●Opening hours Monday-Saturday 11:30-14:30 18:00-22:30 /

Closed on Sundays and national holidays ●Recommended Doganitang €12 Haemul-pajeon €11.50 Dolsot-bibimbap €10.30 ●Meal for one €12 ●Seating 25 ●전화번호 +43(0)1 218 6528 ●주소 Praterstraße 26, 1020 Wien ●찾아가는 길 네스트로이플라츠(Nestroyplatz) 역에서 도보 1분 ●영업시간 월-토요일 11:30 -14:30 18:00 -22:30 ●휴무 일요일, 공휴일 ●대표메뉴 도가니탕 12 해물파전 11.50 돌솥비빔밥 10.30 ●1인당 예산 12 ●좌석 25석

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11 14 KOREAN RESTAURANTS

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MICHELIN GUIDE ★★

KOREAN RESTAURANT

Restaurant 2 étoiles Michelin, L’AIR DU TEMPS A two-starred Michelin restaurant, L’AIR DU TEMPS

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미슐랭 2스타 레스토랑, 래르 뒤 탕

Restaurant du grand chef Belge d’origine coréenne ayant reçu deux étoiles au Guide Michelin L’AIR DU TEMPS est un restaurant dirigé par M. Sang-hoon Degeimbre, chef belge d’origine coréenne étoilé. M. Degeimbre a ouvert ce restaurant en 1997 et est devenu l’un des meilleurs chefs européens après avoir obtenu deux étoiles au Guide Michelin. Situé dans un village de campagne plutôt calme, à environ une cinquantaine de kilomètres de Bruxelles, cet établissement petit et simple possède une atmosphère à la fois moderne et raffinée. Ce restaurant est fréquenté par une clientèle fidèle souhaitant découvrir la gastronomie moléculaire créative proposée par le chef M. Degeimbre. Aujourd’hui, les clients portent un grand intérêt à cette nouvelle cuisine à laquelle le chef associe une touche coréenn. Une cuisine innovante au style européen et aux ingrédients et recettes de Corée.

Korean-Belgian celebrity chef with two Michelin stars L’AIR DU TEMPS is run by famous Korean-Belgian chef Sang-hoon Degeimbre. He opened the restaurant in 1997 and received two Michelin stars in 2009, joining the ranks of the world’s top chefs. L’AIR DU TEMPS, located in a tranquil, idyllic village 50 kilometers outside of Brussels, is a small establishment emanating an artfully modern and elegant atmosphere. Regulars keep coming back to experience more of the chef’s inspiring explorations of molecular gastronomy, and they leave raving about the latest Korean cooking he offers.

He experiments with ingredients and recipes from authentic Korean cuisine and presents cutting-edge creations refined with European aesthetics.

한국계 벨기에 스타 셰프의 미슐랭 2스타 레스토랑 <래르 뒤 탕>은 한국계 벨기에 스타 셰프인 상훈 드장브르가 운영하는 레스토랑이다. 그는 1997년에 레스토랑을 오픈했고, 2009년 <미슐랭 가이드>에서 별 2개를 획득하며 명실공히 유럽 최고의 요리 사 반열에 올랐다. 브뤼셀로부터 50km 정도 떨어진 한적한 시골 마을에 위치한 그의 식당은 작고 소박하지만 감각적인 모던함과 우아한 분위기를 갖고 있다. 상훈 셰프의 창의적인 분자요리를 즐기 기 위해 찾아오는 단골들은 요즘 그가 시도하는 새로운 한식 코드에 매우 큰 관심을 보이고 있다. 전 형적인 유러피언 스타일의 요리에다 한식의 식재료와 조리법을 도입하여 실험적인 요리를 선보인다.

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1 Soupe aux moules assaisonnée avec une sauce préparée à base de pâte de soja fermenté / Mussel soup pepped up with doenjang (soybean paste) / 된장으로 맛을 낸 홍합수프 2 Plat de poisson couvert d’anchois sautés / Fish course topped with dried anchovies stir-fried with seasonings / 멸치볶음을 얹은 생선 요리 3 Gelée préparée avec des baies de Schisandra chinensis et Sorbet / Beef rib meat barbecue / 소갈비구이

Une touche coréenne dans tous les plats De nombreuses personnalités viennent apprécier le bossam (porc bouilli enroulé dans des feuilles de chou saumuré) à la sauce de galbi; ou encore le tartare de bœuf cru ultra-frais, la soupe aux coquillages et le kimchi blanc. Portant un intérêt pour la fermentation des aliments coréens comme la pâte de soja, la pâte de piment et le vinaigre noir, M. Degeimbre fait en sorte d’utiliser cette technique de préparation dans divers plats. Il utilise des ingrédients simples à obtenir, les légumes et les fleurs cultivés directement dans son jardin. Tous les ingrédients achetés à des producteurs de la région garantissent une saveur raffinée toujours identique.

Korean sentiments reflected in each offering Bossam spiked with a galbi marinade, yukhoe delivering the true flavor of fresh, tender uncooked beef, jogaetang (a hot pot featuring clams), and baekkimchi (kimchi made without the usual ground red chili pepper for a light, fresh flavor) are favorites much admired and praised by many celebrities who repeatedly visit L’Air du Temps. Chef Sang-hoon is particularly interested in fermented condiments such as doenjang, gochujang, and heukcho (aged dark vinegar) and employs them to create unique flavor combinations for many dishes. He places a premium on sourcing locally grown ingredients, and also utilises vegetables and flowers home-grown in the in-house garden. He directly communicates with and purchases from local producers to ensure that every ingredient supplied maintains the highest standards at all times.

메뉴 곳곳에 숨어 있는 한식 코드 갈비 소스를 활용한 보쌈, 신선한 소고기의 맛을 살린 육회, 조개탕, 백김치 등은 이미 <래르 뒤 탕> 을 찾는 수많은 명사들에게 소개되어 극찬을 받은 바 있다. 특히 된장이나 고추장, 흑초 같은 한국 특유의 발효식품에 관심이 많은 상훈 셰프는 이를 다양한 음식에 활용하고 있다. 인근 지역의 식재 료를 사용하는 것을 우선으로 하며, 정원에서 직접 재배한 채소와 꽃을 요리에 사용하기도 한다. 지 역의 식재료 생산자들과 직거래를 하기 때문에 한결같은 최상의 맛을 선보이고 있다.

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●Téléphone +32(0)81 81 3048 ●Adresse 181, Chaussée de Louvain 5310 Noville sur Mehaigne ●Accès 20km de Namur, situé dans une zone verte ●Ouverture mardi-vendredi 12:00-14:00 19:00-21:00 / samedi 19:00-21:00 /

Fermé le dimanche et le lundi ●Plats principaux Plats à la carte €45-65 / Formules €90-120 ●Budget par personne Pour le déjeuner €45-120 / Pour le dîner €90-120 ●Nombre de place 40 ●Telephone +32(0)81 81 3048 ●Address 181, Chaussée de Louvain 5310 Noville sur Mehaigne ●Directions 20km drive up the Namur, sited in a green area ●Opening hours Tuesday-Friday 12:00-14:00 19:00-21:00 / Saturday 19:00-21:00 /

Closed on Sundays and Mondays ●Recommended À la carte €45-65 / Prix-fixe €90-120 ●Meal for one Lunch €45-120 / Dinner €90-120 ●Seating 40 ●전화번호 +32(0)81 81 3048 ●주소 181, Chauss e de Louvain 5310 Noville sur Mehaigne ●찾아가는 길 나뮈르(Namur) 지역에서 20km 거리, 그린 지역에 위치 ●영업시간 화 -금요일 12:00 -14:00 19:00 -21:00 / 토요일 19:00 -21:00 ●휴무 일요일, 월요일 ●대표메뉴 단품 45 - 65 / 정식 90 -120 ●1인당 예산 점심 45 -120 / 저녁 90 -120 ●좌석 40석

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KOREAN RESTAURANT

Un restaurant coréen confortable à Bruxelles, Hana Casual Korean fare in Brussels, Hana

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브뤼셀의 캐주얼 한식당, 하나

Lieu stratégique pour les jeunes artistes Situé près de la station de métro Porte de Namur, ce restaurant que l’on pourrait qualifier de casual et qui est très apprécié des jeunes pour sa cuisine coréenne facile à préparer et simple. Il propose principalement des plats coréens peu caloriques et peu gras. Cet établissement est fréquenté par les artistes ou ceux qui veulent devenir des vedettes, car de nombreux artistes connus se baladent aux alentours. Avec son intérieur décoré de croisillons coréens traditionnels, ce restaurant offre la possibilité de déguster la cuisine coréenne dans une ambiance confortable et un décor agréablement simple.

A favorite haunt of young artists Hana, located near the Porte de Namur metro station in Brussels, is gaining wider popularity among younger generations with its simply prepared dishes with lighter flavors. Low-calorie, low-fat dishes dominate the menu. The surrounding areas of the Porte de Namur metro station are chiefly populated by the young and emerging artists of Brussels, as well as those aspiring to advance into the entertainment industry, and these fashionable young locals form the majority of Hana’s regular clientele. The interior, adorned with traditional latticework seen on the doors and windows of traditional Korean homes, enables patrons to savor many highlights in a disarmingly simple and comfortable atmosphere.

젊은 예술가들의 아지트 브뤼셀의 포트 드 나뮈르 전철역 부근에 위치한 <하나>는 비교적 조리법이 간단하고 심플한 한식을 선보이며 젊은이들 사이에서 인기를 얻고 있는 캐주얼 한식당이다. 저칼로리・저지방 한식 요리를 대표 메뉴로 구성한 것이 특징. 이 주변 지역은 브뤼셀의 젊은 예술가들이 모이는 곳으로, 단골들 역시 예술인 또는 연예인 지망생들이 많다. 창호 문양으로 한국적인 분위기를 연출하고 있는 <하나>는 심플한 디자인으로 실내를 꾸며 편안하게 한식을 즐길 수 있도록 했다.

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1 Ttukbaegi-bulgogi* (Bulgogi déposé sur des vermicelles dans un bol en terre cuite / Bulgogi served in an earthen pot, or ttukbaegi / 뚝배기불고기) 2 Yukhoe*-gimbap* et gimbap, crunchy roll, / Yukhoe*gimbap*, gimbap, and crunchy rolls, / 육회김밥과 김밥, 크런치롤 3 Manduguk-bap (Raviolis coréens dans un bouillon servi avec du riz / Rice with dumpling soup / 만두국밥)

Menu simple, peu gras et peu calorique Ce restaurant offre une gamme de prix raisonnable en réduisant le nombre de petits plats d’accompagnement tout en accordant une importance particulière à la saveur fraîche et à la qualité des ingrédients achetés tous les matins au marché. Le ttukbaegi-bulgogi (tranches de bœuf marinées et grillées avec des légumes assaisonnés et déposés sur des vermicelles dans un bol en terre cuite), le gimbap (riz assaisonné avec de l’huile de sésame et du sésame, garni des cinq ingrédients, le tout roulé dans une algue séchée), mandu-gukbap (raviolis coréens dans un bouillon servi avec du riz) et le yukhoe-gimbap (association fusionnelle des california rolls avec des tranches de viande crue) sont très appréciés. Le plat « kimchi et riz » a été créé pour ceux à qui la Corée manquent.

Low-fat, low-calorie selections of simplicity The owner keeps prices affordable by limiting the number of complimentary side dishes, but spares no effort in sourcing the freshest ingredients of prime quality with daily visits to early-morning markets. Ttukbaegi-bulgogi (marinated beef cooked with vegetables and glass noodles in an earthen pot), gimbap (rice seasoned with sesame oil, ground sesame seeds and salt, and then rolled in a gim sheet with five different fillings of vegetables and meat or seafood), and mandu-gukbap (rice with mandutguk, or Korean-style dumpling soup), are the most requested choices. Yukhoe-gimbap, the chef’s reinvention of gimbap rolled with yukhoe (Korean-style beef tartare), is also a steady seller. The chef created the dish named “kimchi and bap” for nostalgic Korean expatriates missing the down-to-earth everyday meal of Korea.

저지방・저칼로리의 심플한 메뉴 반찬의 가짓수를 줄이고 가격을 합리적으로 낮춘 대신, 매일 새벽 좋은 식재료를 구입하는 등 신선 한 맛을 내기 위해 노력하고 있다. 당면을 밑에 깔고 양념한 소고기와 채소를 얹어 뚝배기에 끓여낸 뚝배기불고기, 참기름과 깨소금으로 간한 밥을 다섯 가지 재료와 함께 김에 말아낸 김밥, 만둣국과 밥을 함께 먹는 만두국밥 등이 인기 메뉴다. 캘리포니아롤과 육회를 접목한 육회김밥 등의 신개발 퓨전식도 인기다. 한국을 그리워하는 사람들의 향수를 달래주기 위해 개발한 ‘김치와 밥’이란 메뉴 도 인상적이다.

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●Téléphone +32(0)2 502 5241 ●Adresse Rue Saint-Boniface 21, 1050 Bruxelles ●Accès Deux minutes à pied depuis la station de Porte de Namur ●Ouverture lundi-samedi 12:00-14:30 18:30-22:30 / Fermé le dimanche ●Plats principaux Ttukbaegi-bulgogi €16 Gimbap €15 Manduguk-bap €15 ●Budget par personne €19.50-36 ●Nombre de place 36 ●Telephone +32(0)2 502 5241 ●Address Rue Saint-Boniface 21, 1050 Bruxelles ●Directions Two-minute walk from Porte de Namur station ●Opening hours Monday-Saturday 12:00-14:30 18:30-22:30 / Closed on Sundays ●Recommended Ttukbaegi-bulgogi €16 Gimbap €15 Manduguk-bap €15 ●Meal for one €19.50-36 ●Seating 36 ●전화번호 +32(0)2 502 5241 ●주소 Rue Saint-Boniface 21, 1050 Bruxelles ●찾아가는 길 포트 드 나뮈르(Porte de Namur) 역에서 도보 2분 ●영업시간 월-토요일 12:00 -14:30 18:30 -22:30 ●휴무 일요일 ●대표메뉴 뚝배기불고기 16 김밥 15 만두국밥 15 ●1인당 예산 19.50 - 36 ●좌석 36석

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KOREAN RESTAURANT

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Restaurant spécialisé dans les grillades, Korea Charcoal grill delights, Korea 숯불구이 전문, 한국관

Grillades savoureuses, cadre agréable Situé en banlieue, de Bruxelles, Korea Restaurant est un des rares restaurants coréens en Europe qui a un espace en plein air et un parking spacieux pour sa clientèle. De cet établissement, vous pourez admirer un paysage magnifique avec à proximité une ferme équestre et un jardin publique; bref, un lieu idéal pour passer le weekend en famille et profiter de la terrasse et du jardin. La salle du restaurant est gérée par le couple propriétaire de la maison et la cuisine est préparée par un chef coréen ayant 15 ans d’expérience dans la gastronomie coréenne. De quoi garantir une cuisine et un service de grande qualité.

60 places bien éloignées les unes des autres sont disposées dans la salle.

Des pièces privées vous accueillent également pour des repas privés ou en groupe.

Charcoal grills in a beautiful natural setting Korea Restaurant is situated in a quiet district on the outskirts of Brussels.

Unlike other Korean restaurants in Europe, it features a large outdoor space and ample parking. It enjoys a splendid natural landscape, being located near a horse farm and a park. Its large terrace and garden also hosts nice family excursions on the weekends. The restaurant offers food and service beyond the ordinary standards, as the kitchen is managed by a Korean cuisine chef invited from Korea whose career already spans 15 years while the generous couple who owns the restaurant is in charge of the hall. The seats, 60 in all, are arranged spaciously, and the annex rooms are cozy enough to host more intimate gatherings.

쾌적한 공간에서 즐기는 숯불구이 맛 브뤼셀의 한적한 교외에 자리 잡은 <한국관>은 유럽에서 보기 드물게 야외 공간과 넉넉한 주차장을 갖춘 한식 레스토랑이다. 주변에 말 농장과 공원이 있어 경관이 아름답고, 테라스와 정원을 갖춰 가 족끼리 주말을 보내기에 좋다. 마음씨 넉넉한 주인 부부가 홀을 맡아 운영하고, 주방은 한국에서 초 빙한 15년 경력의 한식 조리장이 맡아 수준급 음식과 서비스를 선보인다. 여유롭게 배치된 60석의 좌석과 아늑한 별실이 있어 모임을 갖기에도 좋다.

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1 Bindaetteok* (Galette de pois mungo / Mung bean fritter / 빈대떡) 2 Riz couvert de cinq légumes, de champignons, de viandes sautées et d’un œuf au plat / Rice served on a sizzling hot pot garnished with five vegetables, mushrooms, pan-fried beef, and a fried egg / 채소와 버섯, 소고기볶음, 달걀프라이를 올린 돌솥비빔밥 3 Baechu-kimchi* (Kimchi à base de chou chinois / Napa cabbage kimchi / 배추김치)

Grillades aux saveurs raffinées créées par une sauce naturelle Ce restaurant propose des menus de base, comme ceux que l’on retrouve habituellement dans les restaurants coréens, mais tous les plats offrent une saveur remarquable. En entrée, le bindaetteok, le japchae ou encore le dubu-kimchi sont très appréciés. Les ragoûts comme le kimchi-jjigae, le bulgogi-jeongol (casserole de bulgogi) et le haemul-jeongol (casserole de fruits de mer) sortent également du lot. Le kimchi préparé par la maison attire même les clients locaux ; préparé avec des choux chinois cultivés par un Coréen en Allemagne, ce kimchi est agréable en bouche et offre un goût frais et à la fois aigre et sucré. Très populaires, le sutbul-bulgogi (bulgogi cuit sur la braise) et les côtes de viandes géantes sont grillés directement sur les tables des clients. La sauce de soja apporte une saveur particulièrement raffinée à ces plats. Des plats tellement appréciés que la clientèle demande régulièrement la recette de la sauce.

Seasoned meat grills flavored with an all-natural sauce Though the menu is similar to that of a typical Korean restaurant, each dish is well-made and delicious. The bindaetteok, japchae, and dubu-kimchi are popular appetizers, and there are also many orders for hot pot or stew dishes, like kimchi-jjigae, bulgogi-jeongol, and haemul-jeongol. The kimchi is also popular among locals; made at the restaurant using Napa cabbage supplied from a Korean-run farm in Germany, it has a nice, crispy texture and refreshing taste.

The restaurant’s signature dishes are the char-grilled bulgogi and pork ribs, all grilled at the table. The all-natural soy sauce further enhances the grills, so much so that regulars customers are keen on learning its recipe.

천연 소스로 감칠맛을 더한 양념구이 여느 한식당에서나 볼 수 있는 기본적인 메뉴들로 구성되어 있지만 하나같이 깔끔하고 똑 떨어지는 맛이다. 빈대떡, 잡채, 두부김치 등이 전식으로 인기 있고, 김치찌개와 불고기전골, 해물전골 등 국물 요리도 평이 좋다. 특히 한국인이 운영하는 독일 농장에서 재배한 배추로 담근 김치는 아삭한 식감 과 시원하고 새콤한 맛으로 현지인들도 즐겨 찾는다. 이곳의 인기 메뉴인 숯불불고기와 왕갈비구이 는 구이 전용 테이블에서 직접 구워 주는데, 천연 재료로 만든 간장소스가 감칠맛을 돋운다. 단골손 님들이 소스 비법을 따로 물어볼 정도로 인기가 대단하다.

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●Téléphone +32(0)2 308 8892 ●Adresse Leuvensesteenweg 147 3080 Tervuren, België ●Accès Cinq minutes en voiture depuis le Musée royal de l’Afrique centrale ●Ouverture lundi-samedi 18:00-22:00 / Fermé le dimanche ●Plats principaux Bindaetteok €8 Dolsot-bibimbap €15.50 Sutbul-bulgogi €17.50 ●Budget par personne €15 ●Nombre de place 60 ●Telephone +32(0)2 308 8892 ●Address Leuvensesteenweg 147 3080 Tervuren, België ●Directions Five-minute by car from Royal Museum for Central Africa ●Opening hours Monday-Saturday 18:00-22:00 / Closed on Sundays ●Recommended Bindaetteok €8 Dolsot-bibimbap €15.50 Char-grilled bulgogi €17.50 ●Meal for one €15 ●Seating 60 ●전화번호 +32(0)2 308 8892 ●주소 Leuvensesteenweg 147 3080 Tervuren, Belgi ●찾아가는 길 중앙 아프리카 박물관(Mus e royal de l’Afrique centrale)에서 승용차로 5분 ●영업시간 월-토요일 18:00-22:00 ●휴무 일요일 ●대표메뉴 빈대떡 8 돌솥비빔밥 15.50 숯불불고기 17.50 ●1인당 예산 15 ●좌석 60석

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Le premier restaurant coréen en Belgique, SEOUL Belgium’s first Korean restaurant, SEOUL 벨기에 최초의 한식당, 서울

Restaurant coréen archaïque installé dans un immeuble de style européen traditionnel Ouvert en 1982, SEOUL est le premier restaurant coréen de Belgique. Localisé dans un immeuble belge traditionnel ayant plus de 150 ans, cet établissement est très apprécié des Belges pour la saveur coréenne traditionnelle qui y est proposée, à l’opposé des changements rapides des tendances de la cuisine coréenne. Installé dans cet immeuble de 3 étages, ce restaurant dispose d’une grande salle et de deux salles privées. Avec son plafond haut à l’européen et décor d’une manière quelque peu archaïque, la maison est aussi bien appréciée pour une sortie entre les collègues et pour un véritable banquet. SEOUL est également fréquenté par les personnalités coréennes de passage en Belgique.

Korean tradition and style nestled in Belgian history SEOUL opened its doors in 1982, becoming the very first restaurant in Belgium specialising in Korean fare. SEOUL’s location has an even older story to tell, as the restaurant occupies a building with more than 150 years of history. SEOUL successfully appealed to local food lovers by remaining dedicated to preserving the authentic flavor of Korean cuisine amidst fast changing culinary trends. The restaurant takes up the entire three-story building, and contains one grand dining room and two private rooms. The high ceilings and classic decorative details provide a distinctly European feel, making it an ideal place for banquets and special occasions. It is a famous destination restaurant, attracting many celebrities from Korea.

전통 유럽식 건물에 자리한 고풍스런 한식당 1982년 벨기에 최초로 오픈한 한식당 <서울>은 지금껏 한자리에서 계속 운영해오고 있다. 지은 지 150 년이 넘은 전통적인 벨기에 건물에 자리 잡고 있으며, 급변하는 한식 트렌드 속에서도 꾸준히 한국 전 통의 맛을 선보여 현지인들에게 많은 사랑을 받고 있다. 3층 건물을 전부 사용하고 있으며, 1개의 대형 홀과 2개의 프라이빗 룸으로 구성되어 있다. 유럽풍의 높은 천장과 장식이 고풍스러운 느낌이라 회식 과 피로연 장소로도 애용되고 있다. 한국의 유명 인사들이 즐겨 찾는 곳으로도 잘 알려져 있다.

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1 Bulgogi* (Tranches de bœuf marinées et grillées / Slices of beef marinated and grilled / 불고기) 2 Pajeon (Galette aux poireaux / Spring onion fritter / 파전) 3 Yukhoe* fait avec des faux-filets de la première qualité / Yukhoe* made with premium-quality beef sirloin / 최고급 등심을 이용한 육회

Le premier restaurant à proposer le barbecue à la coréenne SEOUL est connu comme étant le premier restaurant à avoir fait découvrir le bulgogi (tranches de boeuf marinées et grillées) et le japchae (vermicelles bouillies à l’eau et mélangés avec divers ingrédients) à Bruxelles, deux plats représentatifs de la Corée. Pour les habitants de Bruxelles adeptes de la cuisine coréenne, quand ils pensent au bulgogi, c’est le restaurant SEOUL qui leur vient tout de suite à l’esprit. Cet établissement propose toujours la même saveur depuis 30 ans. Le barbecue à la coréenne est vraisemblablement le plat le plus aimé à la carte. Pour ce plat, les cuisiniers préparent divers morceaux de la viande, comme des tranches, des côtes, du lard maigre ou encore de la langue de bœuf… Vous pouvez déguster divers morceaux de bœuf frais préparés dans la cuisine.

First to introduce Korean barbecue SEOUL is the first Korean restaurant in Brussels to introduce two of Korea’s most famous dishes − bulgogi and japchae (stir-fry of glass noodles, julienned vegetables, and meat). In fact, the word bulgogi conjures up images of SEOUL for citizens of Brussels who are fond of Korean cuisine. SEOUL, which has been much admired for the past three decades for its acumen in re-creating the authentic flavor of Korean cuisine, boasts an extensive range of basic Korean dishes. The most popular choice among them is the Korean meat barbeque offerings such as bulgogi, galbi (beef rib meat), pork belly, and beef tongue. SEOUL prepares its own cuts of beef in house, thus providing more variety and guaranteeing freshness at all times.

한국식 바비큐를 처음 선보이다 <서울>은 한국의 대표 음식인 불고기와 잡채를 브뤼셀에 최초로 소개한 식당이다. 한식을 좋아하는 브뤼셀 사람들에게 ‘불고기 하면 서울식당’이라는 공식이 성립되어 있을 정도다. 30년간 한결같은 손맛으로 사랑을 받아온 이곳은 한식의 기본 메뉴들을 고루 갖추고 있는데, 그중에서 가장 인기를 끌고 있는 것이 한국식 바비큐다. 불고기를 비롯한 갈비, 돼지고기 삼겹살, 우설 등 다양한 부위의 고기 요리가 준비돼 있다. 주방에서 직접 소고기를 손질하는 기술을 갖고 있어 언제나 신선하고 다 양한 부위의 소고기를 맛볼 수 있다.

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●Téléphone +32(0)2 513 1725 ●Adresse Rue Capitaine Crespel 14, 1050 Bruxelles ●Accès Une minute à pied depuis la station de Louise ●Ouverture lundi-samedi 12:00-14:00 18:30-22:30 / Fermé le dimanche ●Plats principaux Bulgogi servi avec du riz €19 Pajeon €10.50 Yukhoe €16.50 ●Budget par personne €20-30 ●Nombre de place 100 ●Telephone +32(0)2 513 1725 ●Address Rue Capitaine Crespel 14, 1050 Bruxelles ●Directions One-minute walk from Louise station ●Opening hours Monday-Saturday 12:00-14:00 18:30-22:30 / Closed on Sundays ●Recommended Bulgogi with rice €19 Pajeon €10.50 Yukhoe €16.50 ●Meal for one €20-30 ●Seating 100 ●전화번호 +32 (0)2 513 1725 ●주소 Rue Capitaine Crespel 14, 1050 Bruxelles ●찾아가는 길 루이즈(Louise) 역에서 1분 거리 ●영업시간 월-토요일 12:00 -14:00 18:30 -22:30 ●휴무 일요일 ●대표메뉴 불고기백반 19 파전 10.50 육회 16.50 ●1인당 예산 20 -30 ●좌석 100석

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Københavns ægte koreanske restaurant, MIGA Top spot in Copenhagen, MIGA 코펜하겐의 대표 한식당, 미가

Eksemplarisk koreansk madlavning på nedtonet restaurant MIGA ligger ved Det Ny Teater tæt på Københavns Hovedbanegård. Restauranten kan bryste sig af et flot sammensat og gennemtænkt menukort, der er mere varieret end det, man finder på andre koreanske restauranter i København. Denne opsigtsvækkende restaurant er drevet af et koreansk ægtepar og har bidraget til at skabe opmærksomhed omkring det koreanske køkken i Danmark. F.eks. har restauranten prydet forsiden af Politiken. Indretningen er holdt i typisk skandinavisk stil - enkel og indbydende. MIGAs kok og indehaver har tidligere arbejdet som køkkenchef i en japansk restaurant, hvilket afspejler sig på menukortet, der også indeholder nogle japanske retter. Når vejret tillader det, kan man desuden flytte udenfor i solen og nyde de veltilberedte retter fra MIGAs køkken.

Destination restaurant offering exemplary Korean cooking MIGA, situated next to Ny Teater near the Copenhagen Central Station, boasts a thoughtfully compiled menu more varied than can be found in any other Korean restaurant in Copenhagen. Run by a husband and wife team, this remarkable establishment is noted for its contributions to raising the awareness of Korean cuisine amongst Danes by having made the front-page news on Politiken, Denmark’s prestigious daily newspaper. The Scandinavian-chic decor is both simple and inviting. The owner-chef of MIGA, who once worked as a Japanese cuisine chef, also offers some Japanese staples. Furthermore, MIGA features an outdoor dining space for patrons to bask in the sun when the weather permits.

북유럽의 모던한 스타일 코펜하겐 중앙역 부근의 뉴 티에터(Ny Teater) 옆에 위치한 <미가>는 코펜하겐에서 가장 다양한 한식 을 맛볼 수 있는 식당이다. 부부가 함께 운영하는 이곳은 덴마크의 유력 일간지인 ‘폴리티켄’ 1면을 장식하면서 덴마크 전역에 한식을 알린 식당으로도 유명하다. 북유럽 특유의 심플하고 모던한 인테 리어로 편안한 느낌을 주는 <미가>는 일식 요리사 출신인 오너 셰프 덕분에 간단한 일본 요리도 즐 길 수 있다. 날씨가 좋은 여름에는 정원 테라스에서도 식사를 할 수 있다.

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1 Dolsot-bibimbap* (Varm bibimbap i stentøjsgryde / Rice with various toppings served sizzling hot in stone pot / 돌솥비빔밥) 2 Bulgogi* (Skriver af marineret og grillet okse- / Slices of beef marinated and grilled / 불고기) 3 Fiskesuppe med stykker af udbenet fisk og krydret fond / Fish soup boiled with deboned fish pieces in a spicy broth / 생선살만 발라 얼큰하게 끓인 생선국

Rustikke koreanske retter lavet af friske ingredienser MIGA har specialiseret sig i japansk og koreansk mad, og der er ikke mindre en tyve forskellige koreanske retter at vælge imellem på menukortet. Køkkenet bruger udelukkende dansk kød og danske grønsager for at sikre maksimal friskhed, mens de klassiske koreanske krydderier som f.eks. gochutgaru (rød chilipeber), gochujang (rød chilipasta) og sesamolie importeres fra Korea, så den ægte koreanske smag opnås. Blandt de mest populære retter er bibimbap, der er en skål ris med elleve forskellige toppings. En anden klassiker er bulgogi, der er fine skiver oksekød, som er marineret i MIGAs egen marinade. Fiskesuppen, der består af udbenede fiskestykker, som har stået og simret, er en opskrift, restauranten selv har udviklet, så dens udsøgte smag er tilpasset de danske smagsløg. Man kan desuden få menuer, der også omfatter vegetarretter, til en yderst fornuftig pris. De er sammensat af flere forskellige retter, og prisen er op til 30 % billigere, end hvis man bestiller retterne enkeltvis.

Rustic Korean dishes made from the freshest ingredients MIGA specialises in Japanese and Korean food, but offers as many as twenty choices of authentic Korean cuisine on the menu. It only uses meat and vegetables produced in Denmark to ensure freshness, and sources necessary condiments such as gochutgaru, gochujang and sesame oil from Korea in order to best evoke the true flavor of Korean cooking. Popular choices include bibimbap, a bowl of rice with eleven toppings. The fish soup, simmered with deboned fish pieces, is the owner’s creation developed to please the palate of Danish locals. The prix-fixe meals, including the vegetarian dinner course menu, are a bargain, offering courses of different dishes at rates up to thirty percent lower than separate dishes.

신선한 재료만을 고집하는 전통 한식 메뉴 <미가>는 한식과 일식을 함께 선보이는 식당으로, 한식은 20종류의 메뉴가 준비되어 있다. 덴마크의 신 선한 육류와 채소에 고춧가루, 고추장, 참기름 등 한국산 양념을 사용해 한식 본연의 맛을 살리고 있다.

10여 가지의 신선한 재료를 올려 내는 비빔밥과 소불고기가 인기 메뉴다. 생선살만 발라내 매콤하게 끓 인 생선국은 덴마크 현지인에게 맞춰 개발한 창의적인 요리. 세트 메뉴와 채식 디너 세트도 추천한다.

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●Telefon +45 3323 3667 ●Adresse Gammel Kongevej 33B, 1610 København ●Placering Syv-minutters gang fra Københavns Hovedbanegård ●Åbningstider Mandag-Lørdag 12:00-15:00 17:00-23:00 / Lukket om søndagen ●Specialiteter Dolsot-bibimbap 150kr (€20) Bulgogi 190kr (€25.50)

Saengseonguk 150kr (€20)

●Gennemsnitspris pr. person Enkeltretter 150-200kr (€20-27) / Kursus 250-390kr (€34-52) ●Siddepladser 80 ●Website www.miga08.dk ●Telephone +45 3323 3667 ●Address Gammel Kongevej 33B, 1610 København ●Directions Seven-minute walk from Copenhagen Central Station (Københavns Hovedbanegård) ●Opening hours Monday-Saturday 12:00-15:00 17:00-23:00 / Closed on Sundays ●Recommended Dolsot-bibimbap 150kr (€20) Bulgogi 190kr (€25.50)

Saengseonguk 150kr (€20)

●Meal for one A la carte 150-200kr (€20-27) / Prix-fixe 250-390kr (€34-52) ●Seating 80 ●Website www.miga08.dk ●전화번호 +45 3323 3667 ●주소 Gammel Kongevej 33B, 1610 København ●찾아가는 길 코펜하겐 중앙(Københavns Hovedbaneg rd) 역에서 도보 7분 ●영업시간 월-토요일 12:00 -15:00 17:00 -23:00 ●휴무 일요일 ●대표메뉴 돌솥비빔밥 150kr ( 20) 불고기 190kr ( 25.50) 생선국 150kr ( 20) ●1인당 예산 단품 150 -200kr ( 20 -27) / 정식 250 -390kr ( 34 -52) ●좌석 80석 ●홈페이지 www.miga08.dk

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Nostalgiske overraskelser i smukke omgivelser på, SAKURA Beautifully presented nostalgic treats, SAKURA 소박한 가정식, 벚꽃

Ægte koreansk spisested omringet af Michelin-restauranter SAKURA, der betyder “kirsebærblomst” på japansk, startede som japansk restaurant i 1989 og flyttede til disse lokaler, da de nuværende ejere overtog restauranten i 2002. Arbejdsfordelingen imellem indehaverne er klar. Hustruen tager sig af de varme retter, mens manden står for salaterne. Restauranten ligger i Møntergade, der ofte høres omtalt som ”Michelin-strøget”, fordi gaden er hjemsted for flere berømte restauranter med Michelin-stjerner, blandt andet Restaurant «Restaurationen», der drives af den trestjernede Michelin-kok Bo Jacobsen. Parret sætter en ære i, at det er den ægte koreanske smag, de mange danske spisegæster får lov at smage. De har leveret enestående koreanske klassikere til 1.000 gæster på fagmessen World Music EXPO, der blev afholdt i København i 2009, og restauranten er en af frontfigurerne inden for koreansk madlavning både i og uden for Danmark.

Authentic Korean restaurant in the “Michelin Alley” This institution, which began in 1989 as a Japanese cuisine restaurant, has operated on the site for a decade, since the current owners took it over in 2002. The wife specialises in hot dishes, while the husband takes charge of cold salads. The restaurant is located on the Montergade street, often dubbed the “Michelin Alley” because it is crowded with famed Michelin-starred institutions such as Restaurant “Restaurationen” run by the three-star Michelin chef Bo Jacobsen. The couple, fully dedicated to preserving and sharing the authentic flavors of Korean cuisine with Danish locals, delivered outstanding renditions of Korean classics for 1,000 people at the World Music EXPO held in Copenhagen in 2009, spearheading the rise of Korean cooking in Denmark and beyond.

미슐랭 골목에 자리 잡은 한식당 1989년 일식집으로 문을 열었다가 2002년에 지금의 오너 셰프 부부가 인수하여 10년째 운영하고 있 다. 아내는 주로 뜨거운 메뉴를, 남편은 냉채를 맡아서 요리한다. <벚꽃>이 자리한 묀테르가드 지역 은 미슐랭 3스타 셰프인 숀 보 야콥센의 ‘레스토랑 숀’ 등 유명한 레스토랑이 몰려 있어 ‘미슐랭 골 목’으로 불린다. 한식에 대한 열정으로 가득 찬 주인 부부는 지난 2009년 코펜하겐 워멕스(WOMEX, 월드뮤직엑스포)에서 무려 1,000명 분의 식사를 제공함으로써 한식의 진가를 알린 바 있다.

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1 Bulgogi* af svinekød med stærk sursød sauce / Pork bulgogi* cooked with a sweet and spicy sauce / 매콤한 소스로 볶은 돼지불고기 2 Yukgaejang* (Krydret okse- og grønsagssuppe / Spicy soup long-boiled with beef and vegetable / 육개장) 3 Dolsot-bibimbap* (Varm bibimbap i stentøjsgryde / Rice topped with assorted sautéed vegetables and an egg / 돌솥비빔밥)

Uprætentiøse lækkerier med elegance og kvalitet SAKURA udstråler varme og hygge med sit lækre interiør i træ og den danske indretningsstil. Retterne på menukortet er udvalgt fra både det koreanske og japanske køkken. SAKURAs specialitet er hjemmelavede retter, der er baseret på gamle familieopskrifter, f.eks. bulgogi, som er saftig svinebov krydret med sauce à la SAKURA, der indeholder gochujang og hvidløg og lynstegte grønsager - eller yukgaejang, som er en stærkt krydret suppe med mørt oksekød i strimler og grønsager. Det er to udsøgte retter, man ikke bør gå glip af. Tilbehør, som f.eks. kimchi, kan bestilles separat, og alt serveres i lækkert service fra Royal Copenhagen, der tilføjer yderligere kvalitet og design til middagen.

Menukortet indeholder en 13-retters menu, der er yderst anbefalelsesværdig.

Serving unpretentious, home-style delights with elegance SAKURA, emanating warmth and comfort with its Danish-style wooden furnishing, offers menu selections from both Korean and Japanese cuisine.

SAKURA’s flair lies in home-style staples resembling treasured family recipes. Spicy pork bulgogi - succulent pork shoulder seasoned with a sauce à la SAKURA containing gochujang and garlic and then stir-fried with a variety of vegetables - as well as yukgaejang, a spicy soup with generous portions of tender beef shreds and vegetables, are two unmissable delights. Side dishes such as kimchi, sold as separates on the menu, are served in crockery manufactured by Royal Copenhagen, the world-famous Danish porcelain producer backed by centuries of tradition. The thirteen-course prix-fixe meal is also highly recommended.

소박하고 담백한 맛의 가정식 요리 덴마크 스타일의 목재 테이블과 의자로 따뜻한 느낌을 주는 <벚꽃>은 한식과 일식을 함께 낸다. 소박 한 가정식이 주를 이루는 한식은 담백하고 깔끔하다. 마늘, 고추장 등으로 양념한 돼지 목살에 갖은 채소를 곁들여 매콤달콤하게 볶아낸 매운 돼지불고기, 소고기와 채소를 듬뿍 넣고 얼큰하게 끓인 육개장 등이 인기 메뉴다. 김치 등 반찬은 따로 주문해야 하는데, 덴마크의 명품 도자기 ‘로열 코펜하 겐’에 담아내 품격을 더해준다. 13가지 코스로 구성된 세트 메뉴도 추천한다.

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●Telefon +45 3313 1189 ●Adresse Møntergade 22, 1116 København ●Placering Syv minutters gang fra metrostationen på Kongens Nytorv ●Åbningstider Mandag-Lørdag 17:00-23:00 / Lukket om søndagen ●Specialiteter Dwaeji-bulgogi 153kr ( €21.50) Yukgaejang 145kr (€20)

Dolsot-Bibimbap 170kr (€22.80)

●Gennemsnitspris pr. person 370kr (€50) ●Siddepladser 40 ●Website www.sakura22.dk ●Telephone +45 3313 1189 ●Address Møntergade 22, 1116 København ●Directions Seven-minute walk from Kongens Nytorv station ●Opening hours Monday-Saturday 17:00-23:00 / Closed on Sundays ●Recommended Dwaeji-bulgogi 153kr ( €21.50) Yukgaejang 145kr (€20)

Dolsot-Bibimbap 170kr (€22.80)

●Meal for one 370kr (€50) ●Seating 40 ●Website www.sakura22.dk

●전화번호 +45 3313 1189 ●주소 Møntergade 22, 1116 København ●찾아가는 길 콘겐스 광장(Kongens Nytorv) 역에서 도보 7분 ●영업시간 월-토요일 17:00 -23:00 ●휴무 일요일 ●대표메뉴 돼지불고기 153kr ( 21.50) 육개장 145kr ( 20) 돌솥비빔밥 170kr ( 22.80) ●1인당 예산 370kr ( 50) ●좌석 40석 ●홈페이지 www.sakura22.dk

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17 23 KOREAN RESTAURANTS

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NETHERLANDS AMSTERDAM / AMSTERDAM ROTTERDAM / ROTTERDAM

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Voor buitengewoon verse zeevisgerechten, damso Serving outstanding seafood fresh from the sea, damso 해산물 요리 전문점, 담소

Een stijlvolle, prikkelende restaurantervaring ‘Damso’ is Koreaans voor ‘een prettig praatje’. Hippe, jonge locals springen er regelmatig binnen. Zij genieten zichtbaar van de centrale ligging recht tegenover het stadhuis van Amstelveen en van het modieuze decor dat duidelijk de smaak van de eigenaar weergeeft. Dat is een jonge creatieveling die in een vorig leven in de blitse sector van de luchtvaartmarketing werkte. De kelners in hun uniform met zwarte hemd zijn alert en attent. Dat geldt ook voor de eigenaar die zijn klanten uitvoerig informeert over elk gerecht dat op het menu staat. De drankkaart slaat onmiddellijk aan met suggesties als bokbunja-ju (likeur van Koreaanse braambessen), mogwa-ju (kweepeerlikeur) en seongnyu-ju (granaatappellikeur), allemaal zelf bereid door de eigenaar. Hij gebruikt hiervoor Nederlandse jenever in de plaats van de gebruikelijke likeur op basis van soju, wat voor een lokale toets zorgt.

Stylish and stimulating dining experience The restaurant’s name is a Korean word meaning “a pleasant chat”. Hip, young locals pop in to enjoy its central location in front of Amstelveen City Hall and the modish decoration that reflects the taste of the young owner, who used to work in the cutting-edge airline advertising industry. Local servers tidily attired in black uniform shirts are chirpy and helpful, and the owner is attentive, guiding the customers with detailed explanations about each dish on the menu.

Tempting drink options include bokbunja-ju (Korean black raspberry liquor), mogwa-ju (quince liquor), and seongnyu-ju (pomegranate liquor), which are all handmade by the owner. He uses the Dutch gin jenever as the base for these normally soju-based liquors to add a local touch.

스타일리시하고 감각적인 분위기 ‘웃고 즐기면서 이야기한다’는 뜻을 가지고 있는 <담소>는 암스텔빈 시청 앞에 위치하고 있다. 항공사 광고업계에 근무했던 젊은 사장이 스타일리시하고 감각적인 분위기로 실내를 꾸며 현지 젊은이들 사이에서 인기를 끌고 있다. 검은색 셔츠를 유니폼으로 갖춰 입은 종업원들이 활기차게 손님을 맞이 하며, 사장이 직접 한식 메뉴에 대해 친절히 설명해준다. 술을 좋아하는 사장이 네덜란드 진(gin)인 예네베르(jenever)로 직접 담근 복분자주와 모과주, 석류주 등을 선보여 재미를 더한다.

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1 Verse sashimi van platvis bereid met Nederlandse platvis / Fresh halibut sashimi made with halibut caught in the Netherlands / 네덜란드산 광어를 이용한 신선한 광어회 2 Domi-gui (Gegrilde snapper / Grilled snapper / 도미구이) 3 Maeuntang (Stevig gekruide vissoep / Spicy fish soup / 매운탕)

Heerlijke Koreaanse gerechten met lokale vis Bijzonder aan dit restaurant is dat de gerechten met zeeverse vis worden bereid. Damso is het enige restaurant in Nederland dat een watertank heeft geïnstalleerd om de vis ter plaatse in leven te houden. Voor de sashimi van platvis wordt enkel vis van de beste kwaliteit gebruikt. Die wordt wekelijks rechtstreeks bij een lokale vishandelaar aangekocht. Damso’s sashimi van platvis bestaat uit heerlijk dikke plakken Nederlandse heilbot die op Koreaanse wijze versneden wordt. Een onvervalste publiekstrekker is de maeuntang, een gekruide maaltijdsoep met sappige stukjes vis en groentjes, die bereid wordt in een grote ketel. Niet te missen is de domi-gui, een gegrilde snapper die met ganjang (sojasaus) wordt geserveerd.

Exquisite Korean dishes made with locally produced fruits-of-the-sea The restaurant’s enduring strength is its dishes made with sea-fresh ingredients, and damso is Holland’s only restaurant that has installed a water tank to keep live fish on the site. For halibut sashimi, only quality halibut supplied each week by a commissioned local fisherman are used. Halibut sashimi served at damso is characterised by its temptingly thick slices cut from massive Dutch halibut in the Korean style. Maeuntang, a spicy hot pot dish hard-boiled in a large cauldron with juicy fish pieces and vegetables, is another main attraction.

Domi-gui, a whole snapper grilled and eaten with a ganjang (soy sauce)-based sauce, is also not to be missed.

신선한 해산물로 만든 전통 한식 <담소>는 신선한 재료를 이용한 해산물 요리가 유명한데, 네덜란드에서 유일하게 수조를 마련해놓 고 살아있는 활어를 선보인다. 특히 광어회는 일주일에 한 번씩 네덜란드 어부에게 직접 공급받은 신선한 것만을 이용한다. 큼직한 네덜란드산 광어를 한국식으로 두툼하게 썰어 내는 것이 특징이 다. 생선과 각종 채소를 커다란 냄비에 얼큰하게 끓여 내는 매운탕도 맛있기로 소문이 자자하다. 커다란 도미를 통째로 그릴에 구워 간장 소스에 찍어 먹는 도미구이도 꼭 먹어봐야 할 메뉴.

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●Telefoonnummer +31(0)20 640 1877 ●Adres Dorpsstraat 88, 1182 Amstelveen ●Wegbeschrijving Één minuut wandelafstand van het stadhuis van Amstelveen ●Openingsuren Maandag-Zaterdag 12:00-14:00 18:00-23:00 / Gesloten op zondag ●Hoofdgerechten Sashimi van platvis €65-95 Domi-gui €25 Maeuntang (twee personen) €34 ●Maaltijd per persoon €30 ●Zitplaatsen 50 ●Website www.damso.nl ●Telephone +31(0)20 640 1877 ●Address Dorpsstraat 88, 1182 Amstelveen ●Directions One-minute walk from Amstelveen City Hall ●Opening hours Monday-Saturday 12:00-14:00 18:00-23:00 / Closed on Sundays ●Recommended Halibut sashimi €65-95 Domi-gui €25 Maeuntang (for two) €34 ●Meal for one €30 ●Seating 50 ●Website www.damso.nl ●전화번호 +31(0)20 640 1877 ●주소 Dorpsstraat 88, 1182 Amstelveen ●찾아가는 길 암스텔빈 시청(stadhuis van Amstelveen)에서 도보 1분 ●영업시간 월-토요일 12:00 -14:00 18:00 -23:00 ●휴무 일요일 ●대표메뉴 광어회 65 - 95 도미구이 25 매운탕(2인분) 34 ●1인당 예산 30 ●좌석 50석 ●홈페이지 www.damso.nl

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KOREAN RESTAURANT

Een hedendaags restaurant voor de echte gastronoom, HWA WON A place of culinary sophistication, HWA WON

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세련된 분위기, 화원

Een levendige plaats waar smaken en klanten elkaar vinden in perfecte.

Het eigenaarechtpaar gaf het restaurant de naam HWA WON, in de hoop dat hun stek zou uitgroeien tot een vaste ontmoetingsplaats, die, vrij vertaald, ‘mensen dichter bij elkaar brengt, dankzij perfect uitgebalanceerde smaakcombinaties’. Het echtpaar is duidelijk geslaagd in dit opzet, dankzij hun beider inspanning om elk menu te verfijnen en de Koreaanse keuken tot nieuwe hoogtepunten te brengen. HWA WON’s luchtige maar sobere interieur heeft niets te maken met het typische decor van een Koreaans restaurant. De muur tegenover de bar is een kunstwerk op zich. In de eetzaal staan tafels van donker hout, die royaal gedrapeerd zijn met een dubbele laag witte tafellakens. Aan een grote gemeenschappelijke tafel kunnen de vaste klanten zich ontspannen en nieuwe vriendschappen smeden.

A lively spot where flavors and customers are brought into perfect harmony The husband-and-wife owners named their venture HWA WON with the hope that it would grow into a place ‘where people are brought closer together through offerings of perfectly balanced flavor combinations.’ The couple realises this goal by inspiring each other to create a better menu and reach new heights in Korean cooking. HWA WON’s airy, understated décor exudes an atmosphere far removed from typical Korean restaurants. The wall across the bar is a form of art in itself. The dining hall is furbished with dark wooden tables covered with a double layer of white linen for a more lavish feel, as well as a large communal table where patrons can lounge and strike up friendships.

음식과 사람이 화합하고 조화를 이루는 곳 <화원>은 ‘음식과 사람이 함께 화합하고 조화를 이루기를 바라는 마음’에서 지은 식당 이름이다. 부 부가 함께 주방에서 요리를 연구하고 식당을 꾸려가는 모습이 이름처럼 화목한 분위기를 느끼게 한 다. 미니멀하면서 모던한 실내 인테리어는 다른 한식당과 차별화된 <화원>만의 독특한 매력이다. 바 의 맞은편 벽면은 마치 하나의 예술작품처럼 꾸몄으며, 홀은 짙은 색 원목 테이블에 흰색 리넨을 두 겹으로 레이어드하는 등 품격을 살렸다. 홀 안에는 펍 스타일의 테이블이 따로 마련되어 있다.

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1 Gegrild lendestuk sirloin met assortiment van groenten / Grilled beef sirloin with assorted vegetables 채소구이를 곁들인 소등심구이 2 Bossam* (Sneetjes gekookt varkensvlees geserveerd met gepekelde Koreaanse kool / Platter of slow-boiled pork and salted Korean cabbage / 보쌈) 3 Yukhoe* kunstig geschikt in de vorm van een appel / Yukhoe* artfully arranged in an apple shape / 사과처럼 모양을 낸 육회

Enkel na reservatie, als waarborg voor topkwaliteit Om elke dag opnieuw de beste ingrediënten met de meeste zorg te kunnen bereiden, ontvangt HWA WON zijn klanten enkel na reservering. Op het menu prijken bekende Koreaanse klassiekers, maar wat de gast misschien nog het meest zal verrassen is de gesofisticeerde bordschikking. Elk gerecht krijgt een speciale toets die speciaal ontwikkeld werd voor de lokale fijnproevers. Zo werd de mugeunji (extra gerijpte kimchi) die bij de gekookte varkensblokjes wordt geserveerd, aangepast aan de lokale smaakpapillen die minder bestand zijn tegen pikante smaken. De smaakvolle, naar noten smakende yukhoe (Koreaanse rundstartaar) wordt in de vorm van een appel geserveerd om de gasten te imponeren nog voor ze hun eerste hap nemen. Een heerlijk mals stuk gegrilde sirloin wordt gepresenteerd met een kleurrijke waaier van gebakken groenten, het zoveelste bewijs van de dresseerkunst die dit restaurant zo typeert.

Ensuring the prime quality of food with mandatory reservations To prepare the day’s ingredients with pinpoint accuracy, HWA WON only receives guests with reservations. Its menu is robust in Korean classics, but it seeks to wow customers through sophisticated plating. The recipe for each dish is given a twist for local palates. For instance, mugeunji (extra-aged kimchi ) accompanying squares of boiled pork is removed of its seasoning for local patrons with a low tolerance for spicy food. The savory, nutty yukhoe (Korean beef tartare) is adeptly arranged in an apple shape to impress diners before their first bite. Richly succulent grilled beef sirloin is highlighted by a colorful assortment of sautéed vegetables, as a testament to the restaurant’s beautiful plating technique.

예약제 운영으로 수준 높은 음식 맛 <화원>은 철저한 예약제를 통해 그날그날 서비스할 음식을 미리 준비한다. 전통 한식을 추구하지만 모던하고 세련된 담음새로 품격을 높이는 데 주력하고 있다. 또한 모든 메뉴는 손님들의 편의를 고려 해 제공한다. 삶은 돼지고기에 곁들이는 김치는 매운맛에 익숙하지 않은 현지인들을 위해 양념을 걷 어낸 묵은지로 내고, 고소하게 맛을 낸 육회는 사과처럼 동그랗게 모양을 내어 한층 먹음직스럽다. 육즙을 그대로 살린 소등심구이는 색색의 채소볶음을 곁들여 세련된 담음새를 선보인다.

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●Telefoonnummer +31(0)20 642 3142 ●Adres Nederhoven 13-15, 1083 Amsterdam ●Wegbeschrijving Op tien notulen wandelafstand van het Boshuizenstraat station ●Openingsuren Dinsdag-Zondag 17:00-22:00 / Gesloten op maandag ●Hoofdgerechten Gegrilde sirloin €25-35 Bossam €25 Yukhoe €14 ●Maaltijd per persoon €25 ●Zitplaatsen 60 ●Telephone +31(0)20 642 3142 ●Address Nederhoven 13-15, 1083 Amsterdam ●Directions Ten-minute walk from Boshuizenstraat station ●Opening hours Tuesday-Sunday 17:00-22:00 / Closed on Mondays ●Recommended Grilled beef sirloin €25-35 Bossam €25 Yukhoe €14 ●Meal for one €25 ●Seating 60 ●전화번호 +31(0)20 642 3142 ●주소 Nederhoven 13 -15, 1083 Amsterdam ●찾아가는 길 보스하이젠슈트라트(Boshuizenstraat) 역에서 도보 10분 ●영업시간 화 -일요일 17:00 -22:00 ●휴무 월요일 ●대표메뉴 소등심구이 25 -35 보쌈 25 육회 14 ●1인당 예산 25 ●좌석 60석

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KOREAN RESTAURANT

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De echte Koreaanse pub maar dan, Kaya A rendition of a quintessentially Korean pub, Kaya 한국형 선술집, 가야

Nostalgische Koreaanse en Japanse expats voelen zich thuis rond deze tafel vol heerlijk comfort food Kaya ligt in het hartje van Amstelveen. Het is een uitverkoren plekje voor de vele Koreaanse en Japanse expats die er binnenstromen om hun heimwee te bestrijden met stevige, kostbewuste gerechten en dito dranken. De vrouwelijke eigenaarchef hield het eethuisje en de keuken bewust klein en werkt met weinig personeel om meer kwaliteit te kunnen bieden voor een lagere prijs. De gerechten bij Kaya zijn tot 20% goedkoper dan in andere Koreaanse restaurants. Gasten genieten van Koreaanse dranken en kruidige home-style gerechten in een decor dat als twee druppels water lijkt op de Koreaansepub-van-op-de-hoek. Kaya is enkel ‘s avonds open, tenzij u reserveert voor de lunch.

Comfort food for nostalgic Korean and Japanese residents Kaya, located in central Amsterveen, is a favorite neighborhood hangout of Korean and Japanese residents who stream in to soothe their homesickness over affordable yet hearty dishes and spirits. The female owner-chef decided to keep the eatery snug and tiny and the kitchen and dining area staff at a minimum to serve better food at a greater value. Kaya’s offerings are up to twenty percent lower than at other Korean restaurants. Customers knocking back glasses of Korean drinks and savoring a plateful of spicy home-style food form a perfect re-creation of a corner pub in Korea. Kaya only opens for dinner unless reservations are made for lunch.

한국과 일본 교민들이 향수를 달래는 곳 암스텔빈 시내에 위치한 <가야>는 한국과 일본 교민들이 저렴한 비용으로 맛있는 음식과 술로 향수 를 달래는 선술집이다. 여성 오너 셰프는 가게의 규모를 줄이고 합리적인 가격에 음식을 내는 것을 콘셉트로 잡았다. 주방과 홀의 인원도 최소화해 모든 메뉴를 다른 한식당에 비해 20% 정도 저렴한 가격에 선보이고 있다. 저녁 시간이 되면 한국인은 물론 현지 단골들이 삼삼오오 모여 앉아 술잔을 부딪치는 풍경이 마치 한국의 식당을 그대로 옮겨놓은 듯하다. 특별한 점심 예약이 없으면 저녁에만 영업한다.

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1 Samgyeopsal* (Koreaanse gegrilde varkensbuik / Korean grilled pork belly / 삼겹살) 2 Stoofpot van Kimchi een sterk gekruid gerecht met varkensvlees / Kimchi hot pot richly flavored with pork / 돼지 고기를 넣은 김치찌개

De bijgerechtjes vullen de dranken mooi aan Het menu wordt overheerst door bijgerechtjes die speciaal bedacht werden als aanvulling bij de alcoholische dranken. Het team van de eigenaarchef en haar Koreaanse collega maakt deze rijkelijke en kruidige creaties ter plaatse.

Samgyeopsal (gegrilde varkensbuik) en kimchi-jjigae (stoofpotje met kimchi) met gesudderd varkensvlees voor een intense smaakbeleving, zijn de twee gerechtjes die het best passen bij soju, gedistilleerde alcohol uit Korea. Het roergebakken varkensvlees met pikant gekruide groenten, de gestoomde en vervolgens pittig gekruide kip met aardappelen, geserveerd met perfect gereduceerde en gekruide vleesjus, en de gamjatang met gekookte varkensribben en aardappelen zijn stuk voor stuk kostbewuste gerechten. Ze worden opgediend in ruime porties, zodat de vrienden mee kunnen genieten.

Side dishes perfectly complementing drinks The menu is dominated by side dishes designed to complement alcoholic beverages. The team of the owner-chef and a Korean colleague delivers these spicy, rich creations from the kitchen. Samgyeopsal (grilled pork belly) and kimchi-jjigae (kimchi hot pot) simmered with pork for a more intense flavor are the two options that best pair with soju, a Korean distilled spirit. Stir-fried pork and vegetables with spicy seasoning, spicy steamed chicken and potatoes in properly reduced pungent broth, and gamjatang with hard boiled pork bones and potatoes are affordable and large enough to be shared among friends.

술 한잔과 함께 곁들이는 안주 요리 저녁 시간 술 한잔과 함께 곁들일 수 있는 안주 메뉴들이 주를 이룬다. 주방에서 한국인 요리사와 함 께 오너 셰프가 직접 요리를 만드는데, 매콤하고 진한 맛의 메뉴들이 인기가 좋다. 돼지고기삼겹살 구이, 돼지고기를 넣고 얼큰하게 끓인 김치찌개는 한국 술 소주와 가장 잘 어울리는 메뉴. 채소와 돼 지고기를 매콤하게 볶은 제육볶음도 인기다. 닭고기와 감자를 넣고 매콤하게 조리한 닭매운찜, 돼지 등뼈를 끓인 감자탕은 저렴한 가격에 여러 명이 나눠 먹기 좋다.

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●Telefoonnummer +31(0)20 345 2555 ●Adres Karel Doormanweg 4, 1181 Amstelveen ●Wegbeschrijving Drie notulen wandelafstand van het Oranjebaan station ●Openingsuren Zondag-Vrijdag 17:30-22:00 / Gesloten op zaterdag ●Hoofdgerechten Samgyeopsal €17.50 Kimchi-jjigae €15.50 Jeyuk-bokkeum €15.50 ●Maaltijd per persoon €10-30 ●Zitplaatsen 40 ●Telephone +31(0)20 345 2555 ●Address Karel Doormanweg 4, 1181 Amstelveen ●Directions Three-minute walk from Oranjebaan station ●Opening hours Sunday-Friday 17:30-22:00 / Closed on Saturdays ●Recommended Samgyeopsal €17.50 Kimchi-jjigae €15.50 Jeyuk-bokkeum €15.50 ●Meal for one €10-30 ●Seating 40 ●전화번호 +31(0)20 345 2555 ●주소 Karel Doormanweg 4, 1181 Amstelveen ●찾아가는 길 오라네반(Oranjebaan) 역에서 도보 3분 ●영업시간 일-금요일 17:30 -22:00 ●휴무 토요일 ●대표메뉴 삼겹살 17.50 김치찌개 15.50 제육볶음 15.50 ●1인당 예산 10 -30 ●좌석 40석

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Een Koreaans buffetrestaurant, KO Hyang A Korean buffet restaurant, KO Hyang 한식 뷔페, 고향

Een plaats voor eten en vertier De eigenaar van de Amsterdamse Khan vatte het ambitieuze plan op om deze KO Hyang te openen in Berken en Rodenrijs, na amper zeven jaar horecaervaring. De reden hiervoor is wellicht dat hij een gat in de markt ontdekte, want KO Hyang is het enige Koreaanse buffetrestaurant in Nederland. In de ruime zaal kunnen tot honderd gasten plaatsnemen. Er staan een bar, een piano en zelfs biljarttafels. Naast het buffetmenu biedt het restaurant ook 50 à la carte gerechten. Ook de dosirak, een Koreaanse ‘lunchbox’ met grote porties voor een lage prijs, is een van de favorieten.

A place of dining and entertainment The owner of Amsterdam’s Khan ambitiously opened KO Hyang in the town of Berkel en Rodenrijs after only seven years in the business. The reason could be the owner saw a golden opportunity, because KO Hyang is the only Korean buffet restaurant in the Netherlands. Its spacious hall, which can seat up to a hundred people, includes a bar and even provides entertainment with a piano and billiard tables. In addition to the buffet menu, the restaurant also offers about 50 à la carte menu selections. Also popular is dosirak, a Korean lunchbox featuring hearty portions at an affordable price.

식사와 오락을 함께 즐길 수 있는 곳 <고향>은 암스테르담에서 <칸>을 운영했던 사장이 인근 신도시인 베르켄 엔 로덴리스에 야심차게 문 을 연 한식당이다. 7년간의 노하우를 바탕으로 문을 연 <고향>은 네덜란드에서 유일하게 한식 뷔페 를 운영하고 있다. 총 100여 석의 큰 규모를 자랑하는 홀은 술을 마실 수 있는 바가 따로 있으며, 피 아노와 당구대 등을 갖추어 식사와 오락을 동시에 즐길 수 있다. 뷔페 이외에 별도로 주문해서 맛볼 수 있는 한식 메뉴도 50여 가지이며, 저렴한 가격에 푸짐하게 먹을 수 있는 도시락도 인기다.

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1 Haemul-bokkeum (Roergebakken zeevruchten en groenten / Stir-fried seafood and vegetable / 해물볶음) 2 Jokbal* (Taraag gegaarde, gekkuide varkenspootjes / Slow-boiled and seasoned pig’s trotters / 족 발) 3 Gimbap* een buffetgerecht / Gimbap,* a buffet item / 뷔페에 제공되는 김밥

Gemengde barbecue voor een redelijke prijs Voor slechts €21,5 per persoon kan iedereen naar hartenlust eten van de zeven verrukkelijk gekruide barbecueassortimenten, waaronder rund, varken, kip en garnalen. De gasten nemen de gekozen ingrediënten mee naar hun tafel en grillen deze op de tafelgrill. Alternatieven zoals gegrilde makreel, zalm en zelfs paling zijn ook beschikbaar voor wie eens wat anders wenst. De zeevruchtenwok met tien verschillende soorten zeevruchten en groenten is met zijn mengeling van smaken een echt topgerecht. KO Hyang is het enige restaurant in Nederland dat zijn jokbal zelf bereidt. Dit uitgelezen gerecht van stevige en smaakvolle varkenspootjes wordt meer dan vijf uur lang gegaard in een mengsel van sojasaus en kruiden.

Assorted barbecue at reasonable prices For just 21.50 euros per person, diners can eat as much as they want of seven types of deliciously seasoned barbecue, including beef, pork, chicken, and shrimp. Patrons bring their choices to the table and grill it on the tabletop grill.

Alternatives such as grilled mackerel, salmon, and even eel are also available for those looking for something a little different. The seafood stir-fry, with ten types of seafood and vegetables, is popular for its medley of flavors. KO Hyang is the only restaurant in the Netherlands to make jokbal in-house. This distinctive dish of chewy and savory pork trotters is slowly cooked for more than five hours in a mixture of soy sauce and spices.

저렴한 가격으로 즐기는 다양한 바비큐 일인당 21.50유로를 지불하면 맛있게 양념한 소고기와 돼지고기, 닭, 새우 등 일곱 가지 바비큐 메뉴 를 마음껏 먹을 수 있다. 테이블 위에 그릴이 준비되어 선택한 메뉴를 직접 구워 먹으면 된다. 따로 주문하는 선택 메뉴도 다양한데, 고등어와 연어, 장어 등의 구이 요리가 맛있다. 또한 10여 가지의 해 물과 각종 채소를 넣고 볶은 해물볶음은 풍부한 맛으로 인기가 높다. 또 다른 인기 메뉴인 족발은 네 덜란드의 한식당 중 유일하게 돼지족을 5시간 이상 푹 고아 맛을 내는 한국 전통 방식으로 직접 삶 아 낸다.

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●Telefoonnummer +31(0)62 499 9913 ●Adres Sint-jobskade 140 3024 EN, Rotterdam ●Wegbeschrijving Tegenover O.T Theater ●Openingsuren Maandag-Zaterdag 18:00-22:00 / Gesloten op zondag ●Hoofdgerechten Haemul-bokkeum €25 Jokbal €25 Buffet €21.50 ●Maaltijd per persoon €20 ●Zitplaatsen 100 ●Telephone +31(0)62 499 9913 ●Address Sint-jobskade 140 3024 EN, Rotterdam ●Directions Across from O.T Theater ●Opening hours Monday-Saturday 18:00-22:00 / Closed on Sundays ●Recommended Haemul-bokkeum €25 Jokbal €25 Buffet €21.50 ●Meal for one €20 ●Seating 100 ●전화번호 +31(0)62 499 9913 ●주소 Sint- jobskade 140 3024 EN, Rotterdam ●찾아가는 길 오티극장(O.T Theater) 건너편 ●영업시간 월-토요일 18:00 -22:00 ●휴무 일요일 ●대표메뉴 해물볶음 25 족발 25 뷔페 21.50 ●1인당 예산 20 ●좌석 100석

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KOREAN RESTAURANT

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Een vaste waarde van Amsterdam, KOREA A landmark restaurant in Amsterdam, KOREA 암스테르담의 명물, 한국관

Het oudste Koreaanse restaurant van Amsterdam Sinds 1983 heeft restaurant KOREA onafgebroken de traditie van verfijnd tafelen, die zo typisch is voor de Koreaanse cultuur, in eer gehouden, ook na de overname door de huidige eigenaar in 1998. Deze grote zaakheeft een eigen parking en kan tot honderd gasten verwelkomen. Om al deze gasten te bedienen, werken er niet minder dan vijf Koreaanse chefs in de keuken. Trouw aan het imago van oudste en elegantste Koreaanse restaurant van Amsterdam, serveert KOREA alle gerechten in een prachtig, traditioneel keramisch servies.

Het vlees wordt vers en onbewerkt op tafel gezet, waar de gasten het vervolgens zelf kunnen grillen. Feesten en grote groepen kunnen gebruik maken van twee ruime, aparte zalen.

The oldest Korean restaurant in Amsterdam Since opening in 1983, KOREA has continued an unbroken tradition of refined dining representative of Korean culture, even after it was taken over by the present owner in 1998. This large-scale establishment has its own parking lot and can accommodate up to a hundred people. In order to provide service to such crowds, the kitchen is run by five Korean chefs. Recognised as the oldest and most elegant restaurant in Amsterdam for Korean cuisine, KOREA serves its food in beautiful, traditional ceramic ware. Meat is presented fresh and uncooked, so that patrons may grill it tableside. Parties and large groups can take advantage of two large individual rooms.

암스테르담에서 가장 오래된 한식당 1983년에 처음 문을 연 이곳은 1998년 지금의 주인이 인수하여 전통을 이어가고 있다. 총 100석 규 모에 주차장까지 확보하고 있으며, 다섯 명의 한국인 요리사들이 주방을 맡고 있다. 암스테르담에서 가장 오래되고 고급스러운 한식당으로 인정받고 있는 <한국관>은 아름다운 전통 자기에 음식을 담 아 품격 있는 한식을 선보이고 있다. 바비큐 메뉴는 손님이 직접 구워 먹기 좋게 테이블 옆에 마련해 준다. 대형 룸이 2개 있어 연회나 단체 회식 장소로도 각광받고 있다.

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1 Sogogi-jeongol* (Stoofpot van rund / Beef hot pot / 소고기전골) 2 Modumjeon* (Assortiment van gefrituurde delicatessen / Platter of Korean-style flitters / 모둠전) 3 Pikante inktvis in de wok met noedels / Spicy stirfried squid with noodles / 오징어볶음과 소면

Honderd gerechten, met zwier geserveerde Het menu biedt een honderdtal keuzes, waarmee een volledige maaltijd wordt samengesteld, bestaande uit een voorgerecht, een hoofdgerecht, zes bijgerechten, rijst en seizoensfruit. Sogogi-jeongol (rundstoofpot) is letterlijk de vleesgeworden elegantie van KOREA. Dit gerecht bestaat uit dunne plakjes rundvlees en veertien groenten die in een ijzeren stoofpot worden gedaan en vervolgens op de tafel in een bouillon gekookt. Modeumjeon (assortiment van gefrituurde delicatessen) biedt een ruim palet van verse ingrediënten binnen het assortiment van vis-, vlees-, aubergine- of champignonbeignets. Ojingeobokkeum (pikante inktvis in de wok) is ook erg geliefd bij de lokale bevolking.

A hundred menu selections, served with panache Patrons choose from a menu of about a hundred offerings, each served in a full course meal with a main dish, accompanied with six side dishes, an entrée, rice, and seasonal fruits. Sogogi-jeongol (beef hot pot) best expresses the elegance of KOREA. In this dish, thinly sliced beef and fourteen vegetables are placed on an iron casserole. It is boiled in a broth on a tabletop stove. Modeumjeon (assorted pan-fried delicacies) stands out for its variety of fresh ingredients in its assortment of fritters made of fish, meat, zucchini, or mushroom. Ojingeobokkeum (spicy stir-fried squid) is also popular among the locals.

품격 있는 100여 가지의 메뉴 총 100여 가지가 넘는 한식 메뉴는 정식 코스로 이루어져 있다. 본식 메뉴를 주문하면 여섯 가지의 반찬과 전채요리, 밥, 제철 과일이 함께 나온다. 얇게 저민 소고기와 14가지 채소를 무쇠솥에 담아 육수를 부어 테이블 위에서 끓여 먹는 소고기전골은 <한국관>의 고급스러운 이미지와 잘 어울리는 대표 메뉴다. 생선, 고기, 호박, 버섯 등으로 만든 모둠전은 각 재료의 신선한 맛을 잘 살렸으며, 매콤 한 오징어볶음 또한 현지인들에게 사랑받는 대표적인 음식 중 하나다.

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●Telefoonnummer +31(0)20 644 5273 ●Adres Van Boshuizenstraat 207, 1083 Amsterdam ●Wegbeschrijving Zeven notulen wandelafstand van het Boshuizenstraat station ●Openingsuren Maandag-Zaterdag 12:00-14:00 17:30-22:00 / Gesloten op zondag ●Hoofdgerechten Sogogi-jeongol (twee personen) €40 Modumjeon €5.50

Ojingeo-bokkeum met noedels €22

●Maaltijd per persoon Lunch €12 / Diner €22 ●Zitplaatsen 100 ●Telephone +31(0)20 644 5273 ●Address Van Boshuizenstraat 207, 1083 Amsterdam ●Directions Seven-minute walk from Boshuizenstraat station ●Opening hours Monday-Saturday 12:00-14:00 17:30-22:00 / Closed on Sundays ●Recommended Sogogi-jeongol (for two) €40 Modumjeon €5.50

Ojingeo-bokkeum with noodles €22

●Meal for one Lunch €12 / Dinner €22 ●Seating 100 ●전화번호 +31(0)20 644 5273 ●주소 Van Boshuizenstraat 207, 1083 Amsterdam ●찾아가는 길 보스하위젠스트라트(Boshuizenstraat) 역에서 도보 7분 ●영업시간 월-토요일 12:00 -14:00 17:30 -22:00 ●휴무 일요일 ●대표메뉴 소고기전골(2인분) 40 모둠전 5.50 오징어볶음과 소면 22 ●1인당 예산 점심 12 / 저녁 22 ●좌석 100석

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Pub en Koreaans restaurant, MIKA A pub and Korean restaurant, MIKA 펍과 한식당의 조화, 미가

Aziatische keuken door topchefs MIKA opende zijn deuren in 1999 en gaat dus zijn elfde jaar in. Dankzij een uitgelezen locatie recht tegenover het metrostation van de Van Boshuizenstaat in Amsterdam, werd MIKA al snel bekend bij de plaatselijke bevolking. Het restaurant verkoopt Koreaanse en Japanse gerechten in een verhouding van 7:3, waarbij het Koreaanse gedeelte door een Koreaanse chef wordt bereid, en het Japanse door een Japanse chef. Het volledig huisbereide menu is enorm populair bij de Koreaanse, Nederlandse en Japanse gasten. Glazen wanden zorgen voor een overvloed aan natuurlijk daglicht die de nette, eigentijdse look van het Europese interieur extra benadrukt. De lange bar serveert ‘s avonds bijzonder interessante drankjes.

Asian cuisine offered by expert chefs MIKA is a Korean restaurant in its eleventh year of business, having opened in 1999. Thanks to its location right across from the Van Boshuizenstraat metro station in Amsterdam, it quickly rose to fame among locals. The restaurant sells Korean and Japanese food in the proportion of 7:3, with Korean food cooked by a Korean chef and Japanese food by a Japanese chef. The restaurant’s artisanal menu is widely popular among Korean, Dutch, and Japanese patrons. Glass walls let in an abundance of natural light and add to the neat, contemporary feel of the European interior. The long bar in the hall serves up some interesting concoctions in the evening.

프로 셰프가 선사하는 아시안 퀴진 1999년에 오픈하여 11년째 운영하고 있는 한식당이다. 암스테르담의 ‘반 보스하위젠스트라트’ 트램 역 바로 앞에 위치하여 현지인들에게 잘 알려져 있다. 한식과 일식을 7:3 비율로 내고 있는데, 한식은 한국인 주방장이, 일식은 일본인 주방장이 맡아서 요리를 한다. 전문화된 메뉴로 한국인, 네덜란드 인, 일본인들에게 폭넓은 인기를 모으고 있다. 실내 인테리어는 사방이 넓은 통유리창이라 채광이 좋고, 깔끔하면서도 모던하게 꾸며 유럽적인 분위기가 물씬 풍긴다. 홀에는 긴 바가 마련되어 ‘펍’의 기능도 함께하고 있다.

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1 Bossam* (Sneetjes gekookt varkensvlees geserveerd met gepekelde Koreaanse kool / Platter of slow-boiled pork and salted Korean cabbage / 보쌈) 2 Huisbereide gefrituurde Mandu* (Koreaanse dumpings) / Homemade pan-fried Mandu* (Korean-style dumplings) / 직접 빚어 만든 군만두

Verrukkelijke smaken typeren de huisbereide doenjang en cheonggukjang De specifieke keuken van MIKA is een culinair hoogtepunt. De cheonggukjangjjigae en de doenjang-jjigae hebben haast lyrische recensies gekregen van de Koreaanse gemeenschap. Ook de bossam en het lang gegaarde varkensvlees doet menige gastronoom terugkeren, net als de kimchi met zijn biologische perillablaren van eigen teelt. Het restaurant prijst ook zijn Koreaanse meergangenmenu aan, dat bestaat uit mandutguk (dumplingsoep), yukhoe (Koreaanse rundstartaar), saeu-twigim (gefrituurde garnaal), kimchijeon (kimchipannenkoek), bulgogi, vier bijgerechten, rijst en een lichte soep.

Delightful tastes resulting from homemade doenjang and cheonggukjang The dedicated kitchen of MIKA can be counted upon for various Asian delights. The Korean food is made using traditional Korean sauces like doenjang (soybean paste) and gochujang (red chili pepper paste), homemade by the Korean owner and his mother. MIKA is the only restaurant in the Netherlands offering cheonggukjang-jjigae (rich soybean paste stew) and doenjang-jjigae (soybean paste stew), which have received rave reviews from the Korean community. Bossam (napa wraps with pork) also turns heads with its long-boiled pork, kimchi, and homegrown organic perilla leaves. The restaurant also recommends its Korean course menu, which comes with mandutguk (dumpling soup), yukhoe (Korean beef tartare), saeu-twigim (deep-fried shrimp), kimchijeon (kimchi pancake), bulgogi, four side dishes, a small bowl of rice, and light soup.

집에서 직접 담근 된장과 청국장 <미가>는 탄탄한 주방을 중심으로 다양한 아시아 음식을 선보이고 있다. 그중 한식은 직접 담근 된 장, 고추장 등 한국 전통 양념을 이용한다. 네덜란드에서 유일하게 맛볼 수 있는 직접 담근 청국장과 된장찌개는 한인들 사이에서도 맛있기로 소문이 자자하다. 삶은 돼지고기에 김치와 직접 키운 무공 해 깻잎을 곁들인 보쌈도 맛있다. 손으로 빚은 군만두와 해물떡볶이 같은 분식류도 있으며 만둣국, 육회, 새우튀김, 김치전, 불고기, 네 가지 반찬과 밥, 국이 함께 나오는 ‘코리안 메뉴’도 추천한다.

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●Telefoonnummer +31(0)20 661 4077 ●Adres Buitenveldertselaan 158A, 1081 Amsterdam ●Wegbeschrijving Één minuut wandelafstand van het Boshuizenstraat station ●Openingsuren Maandag-Zaterdag 12:00-14:00 18:00-22:00 / Gesloten op zondag ●Hoofdgerechten Bossam €19 Gefrituurde Mandu €9 Cheonggukjang-jjigae €20 ●Maaltijd per persoon €30 ●Zitplaatsen 50 ●Telephone +31(0)20 661 4077 ●Address Buitenveldertselaan 158A, 1081 Amsterdam ●Directions One-minute walk from Boshuizenstraat station ●Opening hours Monday-Saturday 12:00-14:00 18:00-22:00 / Closed on Sundays ●Recommended Bossam €19 Pan-fried Mandu €9 Cheonggukjang-jjigae €20 ●Meal for one €30 ●Seating 50 ●전화번호 +31(0)20 661 4077 ●주소 Buitenveldertselaan 158A, 1081 Amsterdam ●찾아가는 길 보스하위젠스트라트(Boshuizenstraat) 역에서 도보 1분 ●영업시간 월-토요일 12:00 -14:00 18:00 -22:00 ●휴무 일요일 ●대표메뉴 보쌈 19 군만두 9 청국장찌개 20 ●1인당 예산 30 ●좌석 50석

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KOREAN RESTAURANT

Een Koreaanse eetshop voor afhaalmaaltijden, Shilla A Korean grocery store with take-away meals, Shilla

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테이크어웨이 전문점, 신라

De grootste Koreaanse voedingswinkel in Amsterdam Shilla opende in 1995 zijn deuren op de beneden- en kelderverdieping van een pand en is vandaag de grootste Koreaanse eetshop in Amsterdam. De winkel verkoopt verschillende voedingswaren, keukenattributen en producten made in Korea, maar ook snacks en meeneemgerechten. In de koeltoog in een hoek op de benedenverdieping worden twaalf kleine gerechten gepresenteerd, naast bibimbap (rijst met groenten en rundvlees), jeyuk-deopbap (pikant roergebakken varkensvlees met rijst), gimbap (gedroogde zeewierrolletjes) en mandu (dumplings). Om de versheid van de producten te garanderen, worden alle gerechten enkel verkocht op de dag dat ze gemaakt zijn.

The largest Korean grocery store in Amsterdam Opened in 1995, Shilla occupies the ground and basement floors of its building, making it the largest Korean grocery store in Amsterdam. It sells various food items, kitchen tools and products made in Korea, as well as side dishes and one-dish meals for take-away. The refrigerated showcase in one corner of the hall on the first floor has twelve side dishes on display, as well as bibimbap (rice mixed with vegetables and beef), jeyuk-deopbap (spicy stir-fried pork with rice), gimbap (dried seaweed rolls), and mandu (dumplings). To guarantee freshness, all the dishes are sold only on the day they are made.

암스테르담 최대 규모의 한국 식품점 운영 <신라>는 1995년에 오픈한 암스테르담 최대 규모의 한국 식품점으로 음료와 아이스크림 등 한국에 서 생산되는 각종 식료품과 주방용품을 함께 판매한다. 지하 1층과 지상층으로 구성된 <신라>는 식 료품과 주방용품 이외에 각종 반찬과 일품 요리를 테이크어웨이 방식으로 판매하고 있다. 1층 홀 한 쪽에 마련된 냉장시설에 12가지의 반찬이 진열되어 있고, 비빔밥, 제육덮밥, 김밥, 만두 등 간단한 식 사류도 판매한다. 모든 메뉴는 그날그날 직접 만들어 신선하다.

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1 Afhaal bulgogi*-deopbap (Bulgogi rund met rijst) / Take-away bulgogi*-deopbap (beef bulgogi with rice) / 테이크어웨이용 불고기덮밥 2 Bibimbap*-dosirak (Lunchbox met bibimbap / Lunchbox with bibimbap / 비빔밥 도시락)

Betaalbare gerechten in stevige porties Alle gerechten zijn verpakt voor afhaling en kosten tussen de 7 en 10 euro. Het menu bestaat grotendeels uit maaltijden die eenvoudig te bereiden en te consumeren zijn, zowel thuis als op kantoor. Tot de meest gegeerde gerechten behoren de bibimbap (afgewerkt met zeven gebakken groenten, een spiegelei en een rode chilipepersaus), rijst met bulgogi rundvlees, verrukkelijk op smaak gebracht met een saus op basis van sojasaus en suiker, en rijst met pikant roergebakken varkensvlees of kip. De huisbereide kimchi-mandu (kimchi dumplings) en japchae (cellofaannoedels met gebakken groenten) zijn niet minder verrukkelijk. Voor al wie ter plaatse een snelle hap wil eten, zijn er in de kelder tafels en stoelen beschikbaar, met gratis water en koffie.

Affordably-priced dishes with hearty portions All the dishes are packaged for take-away, and are reasonably priced between seven and ten euros. The menu largely consists of meals that are relatively simple to make and easy to eat at home or in the office. Some of the most popular dishes are bibimbap (topped with seven sautéed vegetables, a fried egg, and red chili pepper sauce), rice with beef bulgogi deliciously seasoned in a sauce made from soy sauce and sugar, and rice topped with spicy stirfried pork or chicken. The homemade kimchi-mandu (kimchi dumplings) and japchae (glass noodles with sautéed vegetables) are also delicious. For those wishing to grab a quick bite on the site, there are some tables and chairs as well as free water and coffee in the basement.

저렴하고 푸짐한 메뉴로 구성 7-10유로 내외의 저렴한 가격에 테이크어웨이 방식으로 한식을 즐길 수 있는 것이 특징이다. 메뉴는 비교적 조리법이 간단하고 직장이나 집에서 손쉽게 먹을 수 있는 요리로 구성되어 있다. 일곱 가지 채소와 달걀프라이를 고추장에 비벼 먹는 비빔밥, 간장과 설탕으로 맛있게 양념한 불고기를 밥 위에 얹은 소불고기덮밥, 매콤하게 볶은 돼지고기나 닭고기를 얹은 덮밥 등이 인기 메뉴로 맛이 신선하고 양도 푸짐하다. 직접 만든 김치만두와 잡채도 맛있다. 지하에 음식을 먹을 수 있는 테이블이 준비되 어 있으며 물과 커피는 무료다.

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●Telefoonnummer +31(0)20 6428 423 ●Adres Gelderlandplein 32, 1082 Amsterdam ●Wegbeschrijving Vijf notulen wandelafstand van het A.J. Ernststraat station ●Openingsuren Maandag-Vrijdag 9:00-18:00 / Donderdag 9:00-20:00 / Zaterdag 9:00-17:00 /

Gesloten op zondag ●Hoofdgerechten Bulgogi-deopbap €8.90 Bibimbap €10 Japchae €6.90 ●Maaltijd per persoon €9-12 ●Zitplaatsen 26 ●Telephone +31(0)20 6428 423 ●Address Gelderlandplein 32, 1082 Amsterdam ●Directions Five-minute walk from A.J. Ernststraat station ●Opening hours Monday-Friday 9:00-18:00 / Thursday 9:00-20:00 / Saturday 9:00-17:00 /

Closed on Sundays ●Recommended Bulgogi-deopbap €8.90 Bibimbap €10 Japchae €6.90 ●Meal for one €9-12 ●Seating 26 ●전화번호 +31(0)20 6428 423 ●주소 Gelderlandplein 32, 1082 Amsterdam ●찾아가는 길 A.J. 에른스트스트라트(A.J. Ernststraat) 역에서 도보 5분 ●영업시간 월-금요일 9:00 -18:00 / 목요일 9:00 -20:00 / 토 9:00 -17:00 ●휴무 일요일 ●대표메뉴 불고기덮밥 8.90 비빔밥 10 잡채 6.90 ●1인당 예산 9 -12 ●좌석 26석

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KOREAN RESTAURANT

Ein Ort der Kommunikation und Einigkeit, Koreahof Basel Get together and get closer, Koreahof Basel

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소통과 화합의 공간, 한국의 집

Ein romantisches Essen mit herrlichen Blumen Dieses einzige koreanische Restaurant in Basel wird von einer koreanischen Köchin geleitet, die 30 Jahre als Krankenschwester gearbeitet hatte und die Situation vor Ort gut kennt. Das Restaurant ist erst 5 Jahre alt, aber die 72 Jahre alte Köchin kümmert sich so gut um das Restaurant, dass es bei den Einheimischen sehr beliebt ist. Das saubere Innendesign und die eingedeckten Tische, die den Stil der Besitzerin erkennen lassen, heißen die Gäste immer willkommen. Die große Terrasse ist nicht nur sehr gut gepflegt, sondern auch wunderschön. Sie hat einen kleinen Springbrunnen und ist von Blumenduft umgeben, was eine fröhliche Stimmung erzeugt. Abends wird das Licht angeschaltet, und die Atmosphäre wird noch schöner.

A romantic meal among beautiful flowers The only Korean restaurant in Basel, Koreahof Basel is owned and run by a 72 year-old woman who spent thirty years as a nurse before opening the restaurant five years ago. Though still relatively new, the restaurant is affectionately managed by the owner and frequented by local patrons. The neat and just-so interior and table settings, which reflect the taste of the owner, are always welcoming for patrons. Also impressive is the lush and well-maintained garden terrace with its small fountain and pleasant fragrance emanating from its flowers.

In the evening the lights are dimly lit, creating a beautiful ambiance.

아름다운 꽃과 함께 로맨틱한 식사 30년간 간호사 생활을 하며 현지의 감각을 익힌 여성 오너 셰프가 운영하는 바젤 유일의 한식당이 다. 개업한 지는 5년밖에 안 됐지만 72세의 할머니 셰프가 애정으로 가꾸면서 현지인들의 사랑을 받 고 있다. 여주인의 취향이 묻어나는 정갈한 인테리어와 세팅으로 손님들을 기분 좋게 맞이한다. 잘 손질된 넓은 정원의 테라스도 인상적이다. 작은 분수가 있는 테라스는 꽃향기가 피어올라 식사 시간 을 즐겁게 해준다. 밤이 되면 은은한 조명이 켜지면서 더욱 아름다운 분위기를 연출한다.

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1 Bulgogi* (Tranchiertes Rindfleisch, Schweinefleisch oder Hähnchen, mariniert oder gegrillt / Slices of beef marinated and grilled / 불고기) 2 Bibimbap* mit zur Jahreszeit passenden Zutaten / Bibimbap* beautifully topped with seasonal ingredients / 제철 재료를 고루 얹은 비빔밥

Menüs, die besser schmecken, wenn man sich beim Essen unterhält Die Köchin hofft, dass man auch im hektischen Alltag mit dem koreanischen Essen, das auch als ‘Essen des Wartens’ gilt, miteinander kommunizieren und einig werden kann. Bulgogi, bei dem man miteinander Gespräche führen kann während das Fleisch gar wird, ist eins der beliebtesten Menüs. Auf der Speisekarte sind die Geschichten über die koreanischen Gerichte ausführlich beschrieben. Besonders die Geschichte über Kimchi, über eine Seite lang, ist auch ein gutes Gesprächsthema für die Gäste. Die Zutaten für das Bibimbap werden jede Jahreszeit geändert, aber die fünf Farben werden immer eingehalten. Die Gäste loben das Bibimbap, das es so schön aussieht wie ein Blumenfeld. Auch kann man hier den grünen Tee aus Hadong probieren, der per Hand ausgelesen wird.

Delightful meals over lively conversation The owner wishes for her patrons to enjoy time to talk and bond amidst their busy lives, all while enjoying Korean food, which cooks slow and thereby helps patrons make that time. One great example is the ever-popular bulgogi, which allows for lively conversation while the meat is grilled. The menu offers detailed descriptions of Korean food. The page-long story of kimchi is particularly good as a conversation starter. A more visual stimulant is bibimbap, which comes with seasonal toppings of five contrasting colors. Patrons praise its beauty, likening it to a ‘flower bed.’ The restaurant also allows for a relaxing end to a conversation over its hand-roasted green tea from Hadong in Korea.

대화를 나누며 즐기는 맛있는 메뉴 이곳의 오너는 손님들이 ‘오랜 기다림의 음식’인 한식을 먹으면서 바쁜 생활 속에서 잠시나마 소통과 화합의 시간을 가졌으면 하는 바람을 갖고 있다. 그래서인지 고기가 익는 동안 이야기를 나누며 즐 길 수 있는 불고기가 <한국의 집> 최고 인기 메뉴다. 메뉴판에는 한국 음식에 대한 설명을 상세히 적 어놓았는데, 특히 1페이지에 걸쳐 소개한 김치 이야기는 이곳을 찾는 손님들에게 솔깃한 이야깃거리 가 된다. 비빔밥 위에 올리는 재료는 계절별로 변화를 주는데, 오방색에 맞춰 정갈하게 나오는 비빔 밥을 보고 단골들은 마치 ‘꽃밭’ 같다고 칭찬한다. 손으로 덖은 하동 녹차도 준비되어 있다.

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●Telefon +41(0)61 361 2827 ●Adresse Sempacherstrasse 34, 4053 Basel ●Anfahrt Von der SBB Station “Basel” drei Minuten zu Fuß ●Öffnungszeiten Dienstag-Freitag 11:00-14:00 18:00-23:00 / Samstag 18:00-23:00 ●Geschlossen Sonntag, Montag ●Hauptmenü Bulgogi €30 Bibimbap €23 Yukgejang €22 ●Kosten pro Person €22-30 ●Plätze 38 ●Homepage www.koreahof.ch ●Telephone +41(0)61 361 2827 ●Address Sempacherstrasse 34, 4053 Basel ●Directions Three-minute walk from Basel SBB station ●Opening hours Tuesday-Friday 11:00-14:00 18:00-23:00 / Saturday 18:00-23:00 /

Closed on Sundays and Mondays ●Recommended Bulgogi €30 Bibimbap €23 Yukgejang €22 ●Meal for one €22-30 ●Seating 38 ●Website www.koreahof.ch ●전화번호 +41(0)61 361 2827 ●주소 Sempacherstrasse 34, 4053 Basel ●찾아가는 길 바젤(Basel SBB) 역에서 도보 3분 ●영업시간 화 -금요일 11:00 -14:00 18:00 -23:00 / 토요일 18:00 -23:00 ●휴무 일요일, 월요일 ●대표메뉴 불고기 30 비빔밥 23 육개장 22 ●1인당 예산 22-30 ●좌석 38석 ●홈페이지 www.koreahof.ch

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KOREAN RESTAURANT

Une saveur toujours identique, Asadal Ever consistent flavors, Asadal

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늘 한결같은 맛, 아사달

Une ambiance confortable dans un style européen Situé devant le Jet d’eau de Genève, ce restaurant coréen est apprécié car il propose toujours la même saveur depuis 11 ans. Situé en plein centre-ville, cet établissement est simple d’accès et donc très fréquenté par les Suisses. Le cadre simple au style européen apporte une ambiance confortable. Mariée à un Suisse, la patronne coréenne présente la cuisine coréenne dans un suisse parfait, une autre clé du succès de ce restaurant. Depuis son ouverture, la maison fait en sorte d’accorder une grande importance aux saveurs toujours identiques, au prix abordable et au service de la clientèle. Asadal est le restaurant coréen le plus fréquenté par la clientèle locale.

Relaxing ambiance in European-style Located across from the Water Fountain (Jet d’eau) in Geneva, Asadal is a popular Korean restaurant that has served consistent flavors for eleven years.

Its location in downtown Geneva draws many local patrons who enjoy relaxing in the simple and down-to-earth European-style décor. Also contributing to Asadal’s success are the fluent French explanations of the dishes offered by the owner, a Korean woman who married a native Swiss. Since its opening, Asadal has remained true to three principles: consistent flavors, good prices, and hospitality. Perhaps this is why Asadal boasts the largest base of local patrons amongst Geneva’s Korean restaurants.

유러피언 스타일의 편안한 분위기 제네바 대분수 앞에 자리한 <아사달>은 11년째 한결같은 맛으로 사랑받는 한식당이다. 시내 중심지 에 위치해 현지인들이 즐겨 찾는 곳으로, 심플하고 소박한 유럽식 인테리어가 편안한 느낌을 준다. 스위스인과 결혼한 여주인이 능숙한 현지어로 한식을 소개하는 것도 인기 비결이다. <아사달>은 개 업 이래 한결같은 음식 맛과 착한 가격, 친절한 서비스라는 세 가지 원칙을 고수하고 있다. 현지인 단 골을 가장 많이 확보하고 있는 한식당으로도 유명하다.

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1 Dubujeon (Galette de tofu / Pan-fried tofu fritters / 두부전) 2 Dubu-kimchi* (Kimchi sauté à la sauce épicée avec de la viande de porc, servi avec du tofu / Stir-fried Kimchi and pork with tofu / 두부김치) 3 So-galbi-chaeso-bokkeum (Côtes de boeuf et légumes sautés / Beef ribs and vegetable stir-fry / 소갈비채소볶음)

Menu simple et apprécié Ce restaurant propose des plats coréens simples, faciles à faire et les plus appréciés des étrangers. Le prix reste raisonnable car la maison fait en sorte de réduire le nombre de plats d’accompagnement. La maison propose diverses sortes de bulgogi (tranches de viande marinées et grillées), jjigae (ragoût), japchae (vermicelles bouillies à l’eau et mélangés avec divers ingrédients) et bibimbap (riz mélangé avec divers ingrédients). Pour le bulgogi par exemple, elle utilise du bœuf, du porc et du poulet. Le bibimbap aussi avec du bulgogi, des crevettes, du kimchi et des légumes. Ne pas manquer le dubu-kimchi (kimchi sauté à la sauce épicée avec de la viande de porc, servi avec du tofu), le sogalbi (côtes de bœuf hachées, marinées dans de la sauce particulière) et le dubujeon (galette de tofu).

Popular menu of simple dishes The menu largely consists of dishes that are easy to cook and appealing to foreigners. Prices are set at reasonable levels by reducing the number of complimentary side dishes and minimising the flow in the kitchen. The menu primarily focuses on bulgogi, jjigae, japchae, and bibimbap dishes with variations in ingredients. For example, bulgogi can be served with beef, chicken, or pork, and bibimbap with bulgogi, shrimp, kimchi, or vegetables. Also popular are dubu-kimchi (tofu squares served with a spicy stir-fry of kimchi and pork), sogalbi (beef ribs marinated in a special sauce), and dubujeon (tofu and three kinds of ground vegetables pan-fried).

심플하게 구성한 인기 메뉴 <아사달>의 음식은 조리가 간편하고 외국인들이 선호하는 한식 메뉴 위주로 구성돼 있다. 또한 불필 요한 반찬의 가짓수를 줄이고 주방의 동선을 최소화하여 음식 가격을 저렴하게 책정한 것이 특징. 불고기류, 찌개류, 잡채류, 비빔밥류가 대표적인 메뉴이며, 불고기는 소고기, 닭고기, 돼지고기를 이 용한 메뉴를 두루 갖췄다. 비빔밥 역시 불고기, 새우, 김치, 채소 등으로 변화를 주어 다양하게 선택 할 수 있게 했다. 김치와 돼지고기를 매콤하게 볶아서 두부와 함께 내는 두부김치, 특제 소스에 잰 소갈비, 세 가지 채소를 갈아 두부에 옷을 입힌 두부전 등이 인기다.

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●Téléphone +41(0)22 786 0198 ●Adresse Rue des Eaux-Vives 9, 1207 Genève ●Accès Deux minutes à pied depuis le Jet d’eau ●Ouverture lundi-vendredi 12:00-14:30 19:00-22:00 / Fermé le samedi et le dimanche ●Plats principaux Dubujeon €17 Dubu-kimchi €30 So-galbi-chaeso-bokkeum €30 ●Budget par personne Plats à la carte €30 / Formules €50 ●Nombre de place 45 ●Site Web www.asadal.ch ●Telephone +41(0)22 786 0198 ●Address Rue des Eaux-Vives 9, 1207 Genève ●Directions Two-minute walk from the Jet d’eau ●Opening hours Monday-Friday 12:00-14:30 19:00-22:00 / Closed on Saturdays and Sundays ●Recommended Dubujeon €17 Dubu-kimchi €30 So-galbi-chaeso-bokkeum €30 ●Meal for one À la carte €30 / Prix-fixe €50 ●Seating 45 ●Website www.asadal.ch ●전화번호 +41(0)22 786 0198 ●주소 Rue des Eaux-Vives 9, 1207 Gen ve ●찾아가는 길 대분수(Jet d’eau)에서 도보 2분 ●영업시간 월-금요일 12:00 -14:30 19:00 -22:00 ●휴무 토요일, 일요일 ●대표메뉴 두부전 17 두부김치 30 소갈비채소볶음 30 ●1인당 예산 단품 30 / 정식 50 ●좌석 45석 ●홈페이지 www.asadal.ch

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KOREAN RESTAURANT

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Une cuisine traditionnelle dans un cadre fusionnel, GAYA Traditional food fusion design, GAYA 퓨전 인테리어와 전통 음식, 가야

Donner une tonalité très coréenne avec ses décorations Ouvert à Genève en 1996 sous le nom de « Ijo » puis déplacé et renommé en 2006 sous le nom de « GAYA », ce restaurant offre un cadre raffiné avec ses décorations coréennes. Le chef-propriétaire a pris cinq mois pour retravailler ce restaurant, du concept de design à la composition des plats en passant par la vaisselle et les meubles. Les grandes fenêtres ornées de croisillons coréens traditionnels font entrer une lumière naturelle tamisée. Les peintures coréennes populaires accrochées sur les murs donnent une tonalité très coréenne. La maison dispose de tables au sol autour desquelles les clients viennent s’asseoir et s’adapte au style de vie des Suisses en faisant installer des dossiers de chaise à même le sol.

Emphasizing Korean character GAYA opened in Geneva, 1996 under the name Ijo, but later changed its name to GAYA after relocating to its present site in 2006. Before reopening, the owner-chef spent five months carefully planning a design concept to give a unified Korean element to its dishes, furniture, and food. The results, in terms of the interior design, are large glass walls adorned with traditional lattice patterns that artfully let in muted natural light, and traditional folk paintings on the walls that emphasise Korean heritage. The narrow wooden floor called toenmaru provides a back support for locals to sit on comfortably.

한국적인 이미지 강조한 인테리어 1996년 제네바에서 <이조>라는 이름으로 문을 열었다가 2006년 지금의 위치로 이전하면서 <가야>로 이름을 바꿨다. <가야>를 오픈할 당시 오너 셰프가 직접 나서서 식당의 인테리어 디 자인과 식기, 가구, 음식 종류에 이르기까지 한국적인 요소를 통일감 있게 구성하기 위해 5개 월에 걸쳐 콘셉트를 기획했다. 커다란 통유리로 된 창문은 한국의 전통적인 창호살 문양으로 은은한 채광을 살렸으며, 벽에는 전통 민화를 걸어 한국적인 이미지를 강조했다. 현지인의 편 의를 위해 등받이를 설치하고 입식으로 구조를 변경한 툇마루가 인상적이다.

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1 Doenjang-jjigae,* ragoût à la pâte de soja fait de manière traditionnelle / Hot pot of soybean paste boiled in the traditional way / 전통 방식으로 조리한 된장찌개 2 Bulgogi* (Tranches de bœuf marinées et grillées / Beef marinated and grilled / 불고기) 3 Dwaeji-bulgogi* (Tranches de porc marinées et grillées / Pork seasoned and grilled / 돼지불고기)

Préservation de la saveur coréenne grâce aux épices Le restaurant propose une cuisine coréenne faite à base de recettes traditionnelles en important directement de la Corée de nombreuses épices comme la pâte de soja fermenté, la pâte de piment et les poudres de piment. La pâte de soja fermenté utilisé par les cuisiniers est faite de manière traditionnelle et artisanale. De fait, la soupe (guk) et le ragoût(jjigae) à base de pâte de soja fermenté offrent une saveur traditionnelle, difficile à retrouver ailleurs, même en Corée. Les grillades sont également très savoureuses. Le chef coupe et prépare lui-même le bœuf entier afin d’offrir un grand choix de morceaux de la viande. Le patbingsu (glace râpée couverte de haricots rouges écrasés et sucrés) est un autre délice de la maison.

Traditional flavors made with spices from Korea GAYA prepares its food according to traditional methods. Traditional Korean sauces that are key to capturing Korean flavors, such as doenjang (soybean paste), gochujang (red pepper chili paste), and gochutgaru (red pepper powder), are all imported from Korea. The restaurant only uses hand-made doenjang fermented in the traditional way. Doenjang-guk (soup) and doenjang-jjigae (stew) successfully revive time-honored flavors that are hard to come by these days even in Korea. The grilled barbecue dishes are also fresh, juicy and delicious, and patrons can sample various cuts of meat as the chef personally trims and separates the beef from the bone. Another dish not to be missed is patbingsu, a shaved ice dessert with sweetened red beans.

한국산 양념으로 만들어 낸 전통의 맛 <가야>는 전통적인 한식 조리법을 고수한다. 음식의 맛을 좌우하는 된장과 고추장, 고춧가루 등 모든 양념은 한국에서 직접 공수해 오는데, 된장은 전통 방식으로 담가 발효시킨 된장만을 고집한다. 때 문에 이곳의 된장국이나 된장찌개는 한국에서도 흔히 맛볼 수 없는 옛 맛을 자랑한다. 구이 요리도 상당한 수준인데, 뼈째 들여온 소고기를 셰프가 직접 다듬어 내놓기 때문에 신선하고 다양한 부위 를 맛볼 수 있다. 디저트로 내놓는 달콤한 팥빙수도 별미다.

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●Téléphone +41(0)22 732 4636 ●Adresse Rue Ferrier 19, 1202 Genève ●Accès Sept minutes à pied depuis la station de Genève ●Ouverture lundi-samedi 12:00-14:30 19:00-22:30 /

Fermé le dimanche, les jours fériés et les vacances ●Plats principaux Doenjang-jjigae €20 Bulgogi €20 Dwaeji-bulgogi €19 ●Budget par personne €25 ●Nombre de place 70 ●Site Web www.gayageneve.com ●Telephone +41(0)22 732 4636 ●Address Rue Ferrier 19, 1202 Genève ●Directions Seven-minute walk from Genève station ●Opening hours Monday-Saturday 12:00-14:30 19:00-22:30 /

Closed on Sundays, national holidays, and vacance ●Recommended Doenjang-jjigae €20 Bulgogi €20 Dwaeji-bulgogi €19 ●Meal for one €25 ●Seating 70 ●Website www.gayageneve.com ●전화번호 +41(0)22 732 4636 ●주소 Rue Ferrier 19, 1202 Gen ve ●찾아가는 길 제네바(Gen ve) 중앙역에서 도보 7분 ●영업시간 월-토요일 12:00 -14:30 19:00 -22:30 ●휴무 일요일, 국경일, 바캉스 ●대표메뉴 된장찌개 20 불고기 20 돼지불고기 19 ●1인당 예산 25 ●좌석 70석 ●홈페이지 www.gayageneve.com

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Le restaurant le plus apprécié, Maison de Corée Most popular restaurant, Maison de Corée 최고의 인기, 한국의 집

Cuisine et service de très bonne qualité Situé près du grand magasin de Manor, Maison de Corée est le restaurant coréen le plus ancien de Genève. Dirigé par le même couple depuis 14 ans, cet établissement offre un cadre mélangeant les styles européen et coréen, ce qui lui donne une ambiance raffinée. Le patron vous impressionnera en venant vous expliquer la cuisine coréenne dans six langues parlées couramment. Dans la Tribune de Genève, site référencé sur les restaurants, Maison De Corée a été sélectionné comme le restaurant asiatique où l’on souhaite le plus se rendre à Genève. La vaste terrasse permet de déjeuner et dîner à l’extérieur.

Food and service at a higher standard Located near Manor-La Placette department store, Maison de Corée is the longest standing Korean restaurant in Geneva. Run by a husband and wife team and in business for its 14th year, the restaurant exudes an upscale ambiance with a mixed décor of Korean and European styles. Patrons are guided into the world of Korean cuisine by the owner, who speaks six languages fluently. Maison de Corée was also voted the number one Asian restaurant to visit by the Tribune de Genève for its high standards in food and services. The large terrace is inviting for those wishing to dine outside.

수준 높은 서비스와 음식 마노르 백화점 부근에 위치한 <한국의 집>은 제네바에 있는 한식당 중 가장 오래된 전통을 자랑한 다. 14년째 부부가 함께 운영하고 있는 이 식당은 한국적인 요소와 유러피언 스타일의 장식이 어우 러져 고급스러운 분위기를 자아낸다. 6개국어를 능숙하게 구사하는 주인장의 한식에 대한 유창한 설명 또한 이 식당의 매력 포인트. 높은 수준의 음식과 서비스로 식당 전문 사이트 ‘트리뷴 드 제네 바’에서 가장 가고 싶은 아시안 식당 1위에 선정되기도 했다. 넓은 테라스가 마련되어 야외에서 식사 를 즐길 수 있다.

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1 Chaesso-mari (Légumes enroulé dans une pâte de riz / Vegetables wrapped in rice paper / 채소말이) 2 Raviolis coréens grillés faits maison / Hand-made, pan-fried dumplings / 수제 군만두 3 Haemul-sundubujjigae* (Ragoût épicé au tofu mou et aux fruits de mer / Spicy soft tofu and seafood hot pot / 해물순두부찌개)

Des ragoûts et des entrées à la saveur légère, un vrai délice Ce restaurant propose une cuisine coréenne traditionnelle. C’est la patronne qui est aux fourneaux. Elle possède des talents de cuisinières reconnus aussi bien par les Coréens immigrés en Suisse que les Suisses qui ont eu l’occasion d’être invités dans sa cuisine. La clientèle vient souvent déguster des plats comme les ragoûts ou les soupes comme le haemul-sundubu-jjigae (ragoût épicé au tofu mou et aux fruits de mer), le doenjangguk (soupe à base de pâte de soja) et le yukgaejang (ragoût de bœuf épicé). Le haemul-sundubujjigae (ragoût épicé au tofu mou) et le gunmandu (raviolis coréens grillés) sont probablement les plus appréciés de la clientèle locale. A noter également le chaesso-mari (pousses de haricots mungo, carottes, épinards, radis finement coupés, le tout enroulé dans une pâte de riz), une entrée peu calorique. La maison offre 20% de réduction sur le plat du jour.

Popular soups and appetiser menus Maison de Corée serves traditional Korean food. The kitchen is run by the wife, who enjoys employing her culinary skills honed while entertaining Korean and Swiss friends over the past 46 years while living in Switzerland. Popular on the menu are the seafood sundubu-jjigae, doenjangguk, and yukgaejang.

In particular, the pan-fried mandu and haemul-sundubu-jjigae (a spicy stew of seafood and soft tofu) are favorites of local patrons. The vegetable wrap is also a popular low-calorie appetiser that includes bean sprouts, carrot, spinach, and radish wrapped in rice paper and then steamed. Also recommended is the ‘Today Menu’, which comes at a 20% discounted price.

국물 요리와 깔끔한 전채 메뉴 <한국의 집>은 전통 한식을 추구한다. 46년간 스위스 생활을 하며 한국 교민과 현지인들에게 한식을 대접했던 솜씨를 유감없이 발휘하고 있는 여주인이 주방을 담당하고 있다. 해물순두부찌개, 된장국, 육개장 등 국물 요리가 특히 인기다. 그중 갖은 해산물과 순두부를 얼큰하게 끓여낸 해물순두부찌 개와 군만두는 현지인들이 가장 즐겨 찾는 메뉴. 춘권피에 숙주, 당근, 시금치, 무채 등을 돌돌 말아 쪄낸 채소말이도 저칼로리 전식 메뉴로 인기가 높다. 20% 저렴한 가격으로 즐기는 ‘오늘의 메뉴’도 추천할 만하다.

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●Téléphone +41(0)22 741 4541 ●Adresse Rue des Corps-Saints 4, 1201 Genève ●Accès Trois minutes à pied depuis la station de Genèva-Cornavin ●Ouverture mardi-vendredi 12:00-14:30 18:30-22:00 / lundi 12:00-14:30 /

samedi 18:30-22:00 / Fermé le dimanche ●Plats principaux Chaesso-mari €5-7 Raviolis coréens grillés €8-10

Haemul-sundubu-jjigae €28

●Budget par personne Plats à la carte €21 / Formules €42 ●Nombre de place 76 ●Telephone +41(0)22 741 4541 ●Address Rue des Corps-Saints 4, 1201 Genève ●Directions Three-minute walk from Genèva-Cornavin station ●Opening hours Tuesday-Friday 12:00-14:30 18:30-22:00 / Monday 12:00-14:30 /

Saturday 18:30-22:00 / Closed on Sundays ●Recommended Chaeso-mari €5-7 Pan-fried Mandu €8-10 Haemul-sundubu-jjigae €28 ●Meal for one À la carte €21 / Prix-fixe €42 ●Seating 76 ●전화번호 +41(0)22 741 4541 ●주소 Rue des Corps -Saints 4, 1201 Gen ve ●찾아가는 길 제네바(Gen ve) 중앙역에서 도보 3분 ●영업시간 화 -금요일 12:00 -14:30 18:30 -22:00 / 월요일 12:00 -14:30 / 토요일 18:30 -22:00 ●휴무 일요일 ●대표메뉴 채소말이 5-7 군만두 8-10 해물순두부찌개 28 ●1인당 예산 단품 21 / 정식 42 ●좌석 76석

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Une vraie ambiance coréenne, Séoul Korean ambiance, Séoul 한국적인 분위기, 서울

Un restaurant charmant décoré d’objets coréens traditionnels Séoul est un restaurant coréen situé juste à côté de l’Hôtel Novotel à Genève.

Ouvert depuis 7 ans, cet établissement possède une clientèle très fidèle. Son atmosphère est très coréenne, de ses décorations d’entrée aux objets disposés en salle. Ex-vice-président de la communauté coréenne en Suisse, le chef-propriétaire utilise son restaurant afin de faire découvrir tant que possible la culture coréenne. Les bibelots coréens comme les poupées traditionnelles en papier, les masques folkloriques et les photos illustrant le patrimoine culturel coréen apportent une touche culturelle à ce restaurant. Plusieurs livres sur la Corée permettent également à la clientèle locale d’en savoir plus sur le Pays du Matin calme.

A cozy restaurant adorned with traditional Korean items Séoul is located right next to the Novotel Genève Centre and has been in business for seven years, catering to a large clientele. Beginning with the entrance and continued with small items serving as decorative touches, the restaurant excudes a distinctly Korean ambiance. The owner-chef, who is also the Vice President of the Korean community in Switzerland, strives to promote Korea’s image through his establishment. The traditional paper dolls, Hahoe-tal masks, and photos of traditional cultural assets are interesting to see. Many promotional materials on Korea are available, helping patrons gain a deeper understanding of Korea and Korean food.

한국 전통 소품으로 장식한 아기자기한 코너 <서울>은 스위스 제네바의 노보텔 호텔 바로 옆에 위치한 한식당이다. 7년째 한식당을 운영하며 많은 단골을 확보하고 있는 이곳은 입구 장식부터 소품에 이르기까지 한국적인 분위기가 물씬 풍긴다. 스위스 한인회 부회장을 맡기도 했던 오너 셰프는 자신의 식당을 통해 한국의 이미지를 널리 알리기 위해 많은 노력을 기울이고 있다. 한국의 전통 종이인형이나 하회탈 등의 소품과 전통 문화재 사진 등을 곳곳에 놓아 구경하는 재미를 더했다. 아울러 한국에 관한 각종 홍보 책자를 비치해 한국의 식 문화에 대한 이해를 돕고 있다.

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Des plats servis en quantité, idéal pour partager Ce restaurant sert ses plats principaux en quantité afin de permettre aux clients de les partager plus facilement. Le chef est très fier de son barbecue à la coréenne avec des tables spéciales pour les grillades importées directement de la Corée. Pour le bulgogi, la viande est coupée en tranches épaisses à l’ancienne et assaisonnée sur place avec de la sauce de soja, du sucre et des fruits, pour une saveur sucrée et agréable. Les tranches de porc ou de poulet sont mélangées avec des légumes, le tout assaisonné avec une sauce légèrement piquante. Ce plat est servi afin d’être cuit directement par les clients sur leur table. A noter aussi le samgyeopsal (lard maigre de porc grillé et servi avec divers légumes et petits plats), ainsi que les fruits de mer grillés.

Generous servings to share At Séoul, many dishes are served in large portions meant to be shared with others, just as friends and family share them in Korea. The Korean-style barbecue is such a pride of the restaurant that the owner imported specialized grill tables directly from Korea to serve it properly. The sweet and tender bulgogi is made with beef sliced rather thick, just like in the old days. The meat is dressed in a mix of soysauce, sugar, and fruit right before it is grilled. The pork bulgogi and chicken bulgogi are seasoned in a hot and spicy sauce with vegetables, and then served to the table for patrons to grill. Also popular are the samgyeopsal pork grill and seafood grill, which are served with various vegetables and side dishes.

함께 나눠 먹기 좋은 푸짐한 메뉴 <서울> 식당에는 한국에서처럼 푸짐한 양의 메인 음식을 여러 명이 함께 나눠 먹는 메뉴가 많다. 또 한 구이용 전문 테이블을 한국에서 직접 들여올 정도로 한국식 바비큐 요리에 자부심을 가지고 있 다. 소불고기는 옛날 방식대로 도톰하게 썰어 간장과 설탕, 과일 등으로 만든 소스에 즉석에서 무쳐 구워내는데, 맛이 달콤하고 부드럽다. 돼지불고기, 닭불고기는 채소와 매콤한 소스로 양념한 뒤 손 님이 직접 구워 먹을 수 있도록 한다. 각종 채소와 반찬이 함께 나오는 삼겹살구이와 해산물구이도 인기가 높다.

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●Téléphone +41(0)22 732 4605 ●Adresse Rue de Zurich 17, 1201 Genève ●Accès Cinq minutes depuis la station de Genève, juste à côté de l’Hôtel Novotel ●Ouverture mardi-vendredi 11:30-14:00 18:30-23:00 / lundi 18:30-23:00 /

samedi 18:30-23:00 / Fermé le dimanche ●Plats principaux Samgyeopsal €22 Crevettes grillées €24.50 Bulgogi-jeongsik €27.80 ●Budget par personne €28 ●Nombre de place 92 ●Telephone +41(0)22 732 4605 ●Address Rue de Zurich 17, 1201 Genève ●Directions Five-minute walk from Geneva main station, next to Novotel Genève Centre ●Opening hours Tuesday-Friday 11:30-14:00 18:30-23:00 / Monday 18:30-23:00

Saturday 18:30-23:00 / Closed on Sundays ●Recommended Samgyeopsal €22 Shrimp grill €24.50 Bulgogi-jeongsik €27.80 ●Meal for one €28 ●Seating 92 ●전화번호 +41(0)22 732 4605 ●주소 Rue de Zurich 17, 1201 Gen ve ●찾아가는 길 제네바(Gen ve) 역에서 도보 5분, 노보텔(Novotel) 호텔 바로 옆 ●영업시간 화 - 금요일 11:30 -14:00 18:30 -23:00 / 월요일 18:30 -23:00 / 토요일 18:30 -23:00 ●휴무 일요일 ●대표메뉴 삼겹살 22 새우구이 24.50 불고기 정식 27.80 ●1인당 예산 28 ●좌석 92석

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Ein Richtungsschild von Interlaken, KANG CHON A landmark in Interlaken, KANG CHON 인터라켄의 이정표, 강촌

Koreanisches Restaurant, das unter koreanischen Touristen beliebt ist KANG CHON ist ein Restaurant, das von allen Touristen, die Interlaken besuchen, aufgesucht wird. Das KANG CHON, das sich in Interlaken West befindet, hängt das ganze Jahr hinüber die koreanische Flagge aus, die als Richtungschild für Touristen wirkt. Der gutmütige Chef des Restaurants sagt nie ab, wenn man ihn um eine Rundfahrt bittet. Im ersten Stock ist das Innendesign koreanisch. Der zweite Stock hat eine traditionelle Schweizer Atmosphäre. Somit werden alle Geschmäcker, die der Touristen und der Einheimischen, zufriedengestellt.

Destination restaurant among Korean tourists KANG CHON is a Korean restaurant in Interlaken that Korean tourists never fail to drop in at least once. Located in the western part of Interlaken, KANG CHON has a Korean national flag hanging by the window all year round, serving as a landmark for Korean tourists. The generous owner-chef makes himself available as a tour guide even when he is busy. The restaurant addresses this dual duty as haven and gateway with a Korean-style interior on the ground floor and a traditional Swiss interior upstairs, a feature pleasing to both Korean tourists and Swiss locals.

한국인 관광객에게 가장 인기 있는 한식당 <강촌>은 인터라켄을 찾는 한국 관광객이라면 누구나 한 번쯤 들르는 대표 한식당이다. 인터라켄 서 쪽역 지역의 중심지에 위치한 <강촌>의 창가에는 365일 태극기가 걸려 있는데, 이 태극기는 한국인 여행객들 사이에서 이정표 역할을 하기도 한다. 인심 좋은 오너 셰프는 아무리 바빠도 인터라켄의 관광 안내인 역할을 마다하지 않는다. 1층은 한국적인 인테리어를, 2층은 스위스의 전통적인 분위기 를 살려 한국인 관광객과 현지인들의 취향을 모두 충족시키고 있다.

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1 Kkori-gomtang (Rinderschwanzsuppe / Rich and creamy oxtail bone soup / 꼬리곰탕) 2 Ojingeomuchim (Süß-sauer gewürzter Tintenfisch / Squid and vegetables in a sweet and spicy sauce / 오징어 무침) 3 Dwaeji-bulgogi* (Tranchiertes Schweinefleisch mariniert oder gegrillt / Slices of pork marinated and grilled / 돼지불고기)

Berühmter Rinderschwanz: über 5 Stunden gekocht Das Restaurant bietet zwar viele verschiedene koreanische Gerichte an, aber die Rinderschwanzsuppe ist das Hauptmenü von KANG CHON, das man nirgendwo anders genießen kann. Die Rinderschwanzsuppe, jeden Morgen frisch zubereitet, wird zuerst leicht gekocht, um das Blut zu entfernen. Danach wird sie 5 Stunden lang auf kleinem Feuer gekocht. Bevor die Suppe serviert wird, wird Gemüse hinzugegeben. Die dicke Suppe schmeckt ausgezeichnet.

Auch ist der gewürzte Rinderschwanz sehr beliebt, bei dem das Fleisch vom Rinderschwanz zusammen mit Gemüse süß sauer gewürzt wird. Beim DwaejiBulgogi wird dick geschnittenes Schweinefleisch mit Gemüse scharf gewürzt und am Tisch gebraten. Wenn man zum Dwaeji-bulgogi Tintenfisch hinzu gibt, wird es zum Gericht namens Ojingeo-bulgogi.

Famous for kkori-gomtang simmered for five hours Though there is a wide selection of Korean dishes, KANG CHON’s main menu is kkori-gomtang, a menu rarely served elsewhere. The cooking process is time-intensive and begins early every morning. The chef begins by bringing oxtail bones to a boil and discarding the broth to remove all traces of blood, and then again placing the bones in water and boiling them on medium heat for five hours to unlock their succulent marrow. When done, the creamy broth they produce is served with chopped scallions. The deep and rich flavor of the soup is out of this world. Also popular is kkori-muchim, which is made by mixing the cooked meat from oxtail bones with vegetables in a chili vinegar sauce.

Thick slices of pork-belly meat called dwaeji-bulgogi is grilled at the table and eaten with a spicy vegetable mix. A variation of this dish is ojingeo-bulgogi, where slivers of squid are added in addition to the pork.

5시간을 푹 고은 꼬리곰탕이 유명 <강촌>에는 다양한 한식 메뉴가 있지만 그중 꼬리곰탕은 다른 곳에서는 좀처럼 맛볼 수 없는 별미다. 매일 아침마다 끓여내는 꼬리곰탕은 5시간 동안 끓여 깊고 진한 육수 맛이 일품이다. 삶은 소꼬리의 살을 발라 각종 채소와 새콤달콤하게 무쳐내는 꼬리무침도 인기다. 두툼하게 썬 삼겹살과 채소를 매 콤하게 양념해 테이블에서 직접 구워 먹는 돼지불고기도 맛이 좋다.

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●Telefon +41(0)33 822 8508 ●Adresse Centralstrasse 13, CH-3800 Interlaken ●Anfahrt Von der station “Interlaken West” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 11:30-14:30 17:30-22:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Kkori-gomtang €25 Ojingeo-muchim €12 Dwaeji-bulgogi €30 ●Kosten pro Person €17-35 ●Plätze 122 ●Telephone +41(0)33 822 8508 ●Address Centralstrasse 13, CH-3800 Interlaken ●Directions Five-minute walk from Interlaken West station ●Opening hours Monday-Sunday 11:30-14:30 17:30-22:30 / Open all year round ●Recommended Kkori-gomtang €25 Ojingeo-muchim €12 Dwaeji-bulgogi €30 ●Meal for one €17-35 ●Seating 122 ●전화번호 +41(0)33 822 8508 ●주소 Centralstrasse 13, CH -3800 Interlakenl ●찾아가는 길 인터라켄 서쪽(Interlaken West) 역에서 도보 5분 ●영업시간 월-일요일 11:30 -14:30 17:30 -22:30 ●휴무 연중무휴 ●대표메뉴 꼬리곰탕 25 오징어무침 12 돼지불고기 30 ●1인당 예산 17-35 ●좌석 122석

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KOREAN RESTAURANT

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Reisefreude, Mr. Hong Adding to the joy of travel, Mr. Hong 여행의 즐거움, 홍씨 아저씨

Geschmack, den die Touristen hinterlassen haben Wenn man an der Kreuzung von Interlaken West über die Eisenbahnschienen geht, kann man ein kleines koreanisches Restaurant finden. Der Chefkoch und Namesbesitzer heißt Mr. Hong. Seit 1975 arbeitete er als Hapkido-Lehrer und wurde auch nach England eingeladen. Aber er verliebte sich in die schöne Landschaft von Interlaken und eröffnete hier ein Restaurant. Das Restaurant, das 18 Jahre an derselben Stelle blieb, erweiterte seine Menüs dadurch, dass es von seinen Gästen eher neue Gerichte lernte. Daher bietet das Restaurant koreanische, chinesische, japanische, europäische Gerichte usw. an. Im Sommer kann man das Essen auch gemütlich im Garten genießen.

Menu expanded with recipes contributed by travelers In the west of Interlaken, past the railroad from the postal office rotary, is a small Korean restaurant called Mr. Hong. As implied, the restaurant was named after the owner-chef’s surname. Mr. Hong was invited to the United Kingdom in 1975 to teach martial arts. Nearly a decade later, he came to visit Interlaken and immediately fell in love with its scenery. Mr. Hong lost little time opening this restaurant at its present location 18 years ago. Over the course of those years, he widened the menu selection with new dishes that he learned from patrons all over the world. This has resulted in the restaurant becoming quite multi-national, with menu selections ranging from Korean, to Chinese, Japanese, and European. In the summer, patrons can also enjoy a delightful meal in the backyard.

여행자들이 남기고 간 다국적 메뉴 인터라켄 서쪽역 부근 우체국 로터리에서 철길을 지나면 조그만 한식당이 나온다. 식당 이름의 주인 공인 이곳 오너 셰프는 일명 ‘홍 아저씨’로 통한다. 그는 1975년에 영국으로부터 합기도 사범으로 초 청을 받아 유럽으로 왔지만, 인터라켄의 경치에 반해 이곳에 식당을 개업했다. 18년 동안 한자리를 지켜온 이 식당은 손님들을 통해 새로운 요리를 배우면서 메뉴를 늘려간 독특한 케이스. 그래서 이 곳의 메뉴는 한식부터 중식, 일식, 유럽식 등 다국적 음식으로 구성되어 있다. 여름에는 뒷마당에서 여유롭게 식사를 즐길 수 있다.

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1 Kimchieintopf mit sauberem Nachgeschmack / Spicy Kimchi-jjigae* (Kimchi hot pot) / 깔끔한 맛의 김치찌개 2 Geongang-dak-bokkeum* (Wellbeing Pfannengerührtes scharfes Hähnchen / Nutritious chicken stir-fry / 건강 닭볶음)

Schnelle und einfache Gerichte, die man während des Reisens essen kann Mr. Hong bietet Rucksack-Touristen günstige und einfach zu kochende Gerichte an. Die meisten Gäste besuchen das Restaurant, während sie in der Gegend von Interlaken reisen oder sie lassen sich ihr essen einpacken. Das Menü besteht aus verschiedenen koreanischen, japanischen, chinesischen und westlichen Gerichten, aber die koreanischen Gerichte sind am beliebtesten. Die Kimchieintopf, die mit Kimchi und Schweinefleisch nach Stil der Provinz Gyeongsang-do gekocht wird, schmeckt scharf, hat aber einen sauberen Nachgeschmack. Das Wellbeing Hähnchengericht nach chinesischer Art schmeckt besonders gut, weil es mit scharfen Gewürzen der koreanischen Küche zubereitet wird. Man kann auch Gerichte wie Omelett, Fondue, Frühlingrollen usw. bestellen.

Offering quick, simple meals for busy travelers Mr. Hong offers a menu largely consisting of affordable and easy-to-make dishes for backpackers. Most visitors either stop by for a quick meal or order take-out. Even though the menu has become multi-national with Korean, Chinese, Japanese, and Western food, Korean food is by far the most popular.

Kimchi-jjigae, a hot pot of kimchi and pork, is every bit as hot and spicy as it is usually made in Korea’s Gyeongsang-do Province. A nutritious chicken dish, a custom fusion between Korean and Chinese cuisine, is delightfully sautéed in a Korean-style spicy chili sauce. Also delicious are Mr. Hong’s omelettes, fondue, and spring rolls.

여행자를 위한 빠르고 간편한 음식 <홍씨 아저씨>의 메뉴는 배낭여행자들을 위한 저렴하고 간단한 음식이 주를 이룬다. 이곳을 이용하 는 손님들도 인터라켄 주변을 여행하다 시간을 내어 식사를 하거나 도시락을 싸가는 이들이 대부분 이다. 메뉴는 다양한 국적으로 구성되어 있지만 최고의 인기를 끌고 있는 건 역시 한식이다. 돼지고기 와 김치를 넣고 끊여내는 김치찌개는 깔끔하고 칼칼한 경상도 맛이다. 중식 조리법을 활용한 ‘건강 닭 볶음’은 한국식의 매콤한 양념이 일품이다. 오믈렛, 퐁뒤, 스프링롤 등도 맛볼 수 있다.

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●Telefon +41(0)33 821 1633 ●Adresse Marktgasse 48, 3800 Interlaken ●Anfahrt Von der station “Interlaken West” sieben Minuten zu Fuß ●Öffnungszeiten Montag-sonntag 11:45-22:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Kimchi-jjigae €20 Geongang-dak-bokkeum €20 ●Kosten pro Person €10-30 ●Plätze 16 ●Telephone +41(0)33 821 1633 ●Address Marktgasse 48, 3800 Interlaken ●Directions Seven-minute walk from Interlaken west station ●Opening hours Monday-sunday 11:45-22:00 / Open all year round ●Recommended Kimchi-jjigae €20 Geongang-dak-bokkeum €20 ●Meal for one €10-30 ●Seating 16 ●전화번호 +41(0)33 821 1633 ●주소 Marktgasse 48, 3800 Interlaken ●찾아가는 길 인터라켄 서쪽(Interlaken west) 역에서 도보 7분 ●영업시간 월-일요일 11:45 -22:00 ●휴무 연중무휴 ●대표메뉴 김치찌개 20 건강 닭볶음 20 ●1인당 예산 10 -30 ●좌석 16석

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KOREAN RESTAURANT

Das einzige koreanische Restaurant in Luzern, Korea Town The only Korean restaurant in Lucerne, Korea Town

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루체른 유일의 한식당, 코리아타운

Beliebt durch seinen guten Service und seine koreanische Atmosphäre Korea Town ist das einzige koreanische Restaurant in Luzern, das schon seit Mai 1996 am selben Platz steht. Schon vom Eingang aus kann man die koreanische Atmosphäre spüren. Die Wand, die mit Perlmut geschmückt ist, der Schrank, der voll mit koreanischem Porzelan gefüllt ist. Wenn man sich das ganze ansieht, bekommt man sogar das Gefühl, dass man sich in einem koreanischen Museum befindet. Die Mamortische und die Kellner, die in Schwarz und weiß gekleidet sind und einen ausgezeichneten Service leisten, machen das Restaurant noch edler. Zurzeit ist das koreanische Essen sehr beliebt, und alle Gerichte werden ausführlich erklärt und auch die koreanische Esskultur wird den Einheimischen freundlichst vorgestellt.

Elegant service and Korean-style decor In business at the same location since May 1996, Korea Town is Lucerne’s only stop for people hungry for Korean food and culture. Upon entering, the distinctly Korean ambiance makes itself felt. The interior walls are inlaid with mother-of-pearl, and the Korean ceramics in the showcase could be featured in a Korean museum. The elegance of the restaurant is apparent in its marble tables, servers neatly dressed in black and white uniforms, and courteous service. With Korean cuisine being in fashion these days, Korea Town also offers detailed explanations on the food as well as Korean table manners for those who are new to the cuisine.

고품격 서비스와 한국적인 분위기 <코리아타운>은 1996년 5월부터 한자리를 지키고 있는 루체른 유일의 한식당으로, 입구에서부터 한 국적인 분위기가 물씬 풍긴다. 자개를 이용한 벽면 인테리어, 진열장을 가득 메운 한국 전통 도자기 를 보고 있으면 한국 박물관에 와 있는 듯한 느낌이다. 대리석 테이블이 이 식당의 품격을 높여주며, 말끔한 흑백의 유니폼을 차려입은 종업원들은 정중한 서비스를 제공한다. 한식이 유행하는 요즘, 음 식에 대한 상세한 설명은 물론 한국식 식사예법 등도 현지인들에게 친절하게 설명해준다.

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1 Asiatische frittierte Fusion-Gänsebrust / Deep-fried Asian fusion duck breast / 아시안 퓨전 요리인 오리가슴살튀김 2 Samgyeopsal-kimchi*-bokkeum (Gebratener Kimchi mit Schweinefleisch / Pork and kimchi stir-fried in a spicy chili sauce and served with tofu / 삼겹살김치볶음과 두부)

Asiatische Cuisine nach jungem Stil Ein junger Koch aus Korea arbeitet schon seit 8 Jahren mit dem Besitzer zusammen. Alle Gerichte inklusive Bulgogi, Suppen, Pfannkuchen, Nachtische usw. werden als sehr schmackhaft bewertet. Aber besonders beliebt bei den einheimischen Gästen ist das Gericht gebratener Kimchi mit Schweinefleisch, bei dem Schweinefleisch und Kimchi scharf gebraten und mit Tofu zusammen serviert werden. Auch ist das Gericht Samgetang (gefüllte Hähnchensuppe) und Bibimbap, das mit 10 verschiedenen Gemüsesorten und Rindfleisch gekocht wird, sehr schmackhaft. Bei Korea Town sind auch asiatische Fusion-Gerichte sehr beliebt. Sehr berühmt ist das Gänse-Gericht, bei dem die Gänsebrust in einem fermentierten Teig gewendet, frittiert und mit Gemüse serviert wird.

Stylish Asian cuisine prepared by a young chef The kitchen is run by a young chef who developed his culinary skills in Korea and is now in his eighth year of service in this restaurant. The dishes he prepares, ranging from bulgogi and hot pots to jeon fritters and to desserts, are praised for being delicious without exception, but his three best-loved dishes are samgyeopsal-kimchi-bokkeum, which is a stir-fry of pork and kimchi in a spicy chili sauce served with tofu, as well as samgyetang and bibimbap, the latter topped with beef and ten vegetables. Korea Town’s Asian fusion cuisine is also quite popular. For example, duck breast deep-fried in fermented batter and served with veggies is known throughout Lucerne as a delicacy.

젊은 요리사의 감각적인 아시안 퀴진 한국에서 실력을 쌓은 젊은 셰프가 주인장과 8년째 호흡을 맞추며 주방을 담당하고 있다. 불고기, 찌개, 전,후식 등 모든 메뉴가 고루 맛있다는 평가를 받고 있다. 그중에서도 돼지고기 삼겹살과 김치 를 매콤하게 볶아 두부와 함께 내는 삼겹살김치볶음이 현지인들 사이에서 가장 인기다. 10여 가지 채소와 소고기를 넣은 비빔밥, 삼계탕도 맛있다. 또한 아시안 퓨전 요리도 인기를 끌고 있는데, 오리 가슴살에 발효시킨 반죽을 입혀 튀긴 뒤 채소와 함께 내는 오리가슴살튀김이 특히 유명하다.

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●Telefon +41(0)41 210 1177 ●Adresse Hirschmattstr. 23, 6003 Luzern ●Anfahrt Von der station “Luzern” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-14:30 17:00-22:00 / Sonntag 17:00-22:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Frittierte Gänsebrust €23.60 Tofu und Samgyeopsal-kimchi-bokkeum €32.60

Bibimbap €26

●Kosten pro Person Einzelgericht €30 / Kursmenü €50 ●Plätze 88 ●Telephone +41(0)41 210 1177 ●Address Hirschmattstr. 23, 6003 Luzern ●Directions Five-minute walk from Luzern station ●Opening hours Monday-Saturday 12:00-14:30 17:00-22:00 / Sunday 17:00-22:00 /

Open all year round ●Recommended Deep-fried duck breast €23.60 Samgyeopsal-kimchi-bokkeum and tofu €32.60

Bibimbap €26

●Meal for one A la carte €30 / Prix-fixe €50 ●Seating 88 ●전화번호 +41(0)41 210 1177 ●주소 Hirschmattstr. 23, 6003 Luzern ●찾아가는 길 루체른(Luzern) 역에서 도보 5분 ●영업시간 월-토요일 12:00 -14:30 17:00 -22:00 / 일요일 17:00 -22:00 ●휴무 연중무휴 ●대표메뉴 오리가슴살튀김 23.60 삼겹살김치볶음과 두부 32.60 비빔밥 26 ●1인당 예산 단품 30 / 정식 50 ●좌석 88석

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KOREAN RESTAURANT

Grünes Restaurant, Bambushain A green-colored restaurant, Bambushain

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녹색 식당, 대나무집

Kulinarischer Treffpunkt der Hausfrauen Das Bambushain, das in sich in der Vogelsangstraße in Zürich befindet, ist ein koreanisches Restaurant, das schon seit 15 Jahren am gleichen Ort existiert.

Eine 73-jährige Dame ist seine Besitzerin und zugleich Chefköchin und leitet immer noch die Küche und die Halle. Der schlichte Geschmack und die gemütliche Atmosphäre sind das Merkmal dieses Restaurants. Das Bambushain befindet sich in einem Viertel betuchterer Personen, und viele Bewohner dieser Gegend sind Stammgäste. Besonders die Eltern, die ihre Kinder in die naheliegenden Grundschulen und Kindergärten bringen, suchen das Restaurant besonders gerne auf. In der Halle sind die Fensterläden und auch die Stühle grün gestrichen. Das Grün wirkt wie frischer grüner Bambus. An den Wänden hängen traditionelle koreanische Malereien und schaffen eine sanfte Atmosphäre.

A delicious getaway for parents in the neighborhood Bambushain has been serving the people of Vogelsangstrass, Zurich for fifteen years in the same location. The owner-chef is a 73-year-old grandmother who still travels between the kitchen and the hall to oversee the business. Exuding a simple and cozy ambiance, Bambushain is patronised by the residents of its wealthy neighborhood. It often serves as a getaway for parents after driving their children to the nearby elementary school. The hall features windows and chairs painted in a green reminiscent of bamboo trees. The black-and-white paintings on the wall also add to the ambiance.

인근 주부들의 맛있는 아지트 취리히 포겔장슈트라세에 위치한 <대나무집>은 15년째 한자리를 지키고 있는 한식당이다. 73세의 할 머니가 오너 셰프로서 주방과 홀을 오가며 지휘를 하고 있는데, 소박한 맛과 아담한 분위기가 특징 이다. 고급 주택가에 자리해 인근 주민들이 단골이다. 특히 인근 초등학교와 유치원에 자녀를 데려다 주는 학부모들의 아지트이기도 하다. 홀은 녹색 창틀과 녹색 의자로 대나무처럼 싱싱한 느낌을 살렸으 며, 벽 곳곳에 걸린 수묵담채화가 은은한 분위기를 자아낸다.

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1 Bulgogi* ( Tranchiertes Rindfleisch mariniert oder gegrillt / Slices of beef marinated and grilled / 불고기) 2 Kimchi-jjigae* (Kimchieintopf / Kimchi hot pot / 김치찌개) 3 Pajeon (Lauchpfannkuchen / Spring onion fritter / 파전)

Original alter Geschmack: durch die Fingerspitzen der Großmutter entstanden Die Szene, wie die Großmutter mit neu abgeändertem Hanbok in der Küche steht und kocht, wirkt so schön wie ein Bild. Das Menü ist zwar nicht so vielfaltig, aber die Gerichte sind alle mit viel Sorgfalt zubereitet, als ob man bei der eigenen Großmutter isst. Kimchi eintopf, deren Geschmack man durch eine Rindknochenbrühe noch vertieft hat, Sojapasten-Suppe, die man aus selbst gemachter Sojapaste gekocht hat, Bulgogi, das man mit Sojasoße abgeschmeckt hat. Das sind lauter alte Gerichte, die man auch in Korea nicht leicht kosten kann. Pajeon (Lauchpfannkuchen), gewürzter Tintenfisch und Frittiertes sind Vorspeisen, die so schön zubereitet werden, dass es einem fast Leid tut, sie alle aufzuessen. Das Bambus-Set-Menü, das aus Mandu-Suppe (dumplingSuppe), gebratenen Garnelen, Bulgogi, Japchae usw. besteht, bietet die Gelegenheit, das Restaurant zu testen.

Grandma’s old-fashioned food The sight of a grandmother dressed in a modern variation of Hanbok (traditional Korean clothing) and carefully preparing food in the kitchen is as transportingly beautiful as an old painting. Though the number of dishes is limited, everything on the menu tastes like Korean comfort food the way grandma always made it. Kimchi-jjigae featuring a rich broth from ox bones, doenjangjjigae with homemade doenjang paste, and the soysauce-based bulgogi are made the old-fashioned way. Entrées such as pajeon (spring onion fritter), ojingeo-muchim (squid and vegetables seasoned with a vinegar chilli sauce), and twigim (deep-fried foods) are so daintily presented that it is a shame to eat them. The Bamboo course menu, which comes with dumpling soup, grilled prawn, bulgogi, and japchae, brings together all the best dishes of the house.

할머니의 손끝에서 탄생하는 옛 맛 개량 한복을 곱게 차려입은 할머니가 주방에서 음식을 만들고 있는 모습은 마치 한 폭의 그림 같다. 사 골육수로 깊은 맛을 살린 김치찌개, 직접 담근 된장으로 끓인 된장찌개, 간장으로 맛을 낸 불고기는 한 국에서도 맛보기 힘든 옛 맛이다. 파전, 오징어무침, 튀김 같은 전식은 먹기에 아까울 정도로 담음새가 단아하다. 만둣국, 왕새우구이, 불고기, 잡채 등으로 구성된 ‘대나무 정식’은 이 집만의 정수를 선보인다.

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●Telefon +41(0)1 363 2228 ●Adresse Vogelsangstraße 33, 8006 Zürich ●Anfahrt Von der Zürich Punicula station “Zürich Seilbahn Rigiblick” zwei Minuten zu Fuß ●Öffnungszeiten Dienstag-Freitag 11:30-14:30 18:00-23:00 / Montag 18:00-23:00 /

Samstag 18:00-23:00 ●Geschlossen Sonntag ●Hauptmenü Bulgogi €35 Kimchi-jjigae €32 Pajeon €21 ●Kosten pro Person Einzelgericht €23-34 / Kursmenü €60 ●Plätze 50 ●Telephone +41(0)1 363 2228 ●Address Vogelsangstraße 33, 8006 Zürich ●Directions Two-minute walk from Zürich Seilbahn Rigiblick station ●Opening hours Tuesday-Friday 11:30-14:30 18:00-23:00 / Monday 18:00-23:00 /

Saturday 18:00-23:00 / Closed on Sundays ●Recommended Bulgogi €35 Kimchi-jjigae €32 Pajeon €21 ●Meal for one A la carte €23-34 / Prix-fixe €60 ●Seating 50 ●전화번호 +41(0)1 363 2228 ●주소 Vogelsangstraße 33, 8006 Z rich ●찾아가는 길 취리히 자일반 리기블릭(Z rich Seilbahn Rigiblick) 역에서 도보 2분 ●영업시간 화 -금요일 11:30 -14:30 18:00 -23:00 / 월요일 18:00 -23:00 / 토요일 18:00 -23:00 ●휴무 일요일 ●대표메뉴 불고기 35 김치찌개 32 파전 21 ●1인당 예산 단품 23 -34 / 정식 60 ●좌석 50석

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KOREAN RESTAURANT

Das älteste koreanische Restaurant, Korea Pavillon Oldest Korean restaurant in Switzerland, Korea Pavillon

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가장 오래된 한식당, 고려정

Eindrucksvolle Einrichtung, die auf asiatischer Ideologie basiert Das Korea Pavillon, dass sich schon seit 30 Jahren am gleichen Ort befindet, ist ein koreanisches Restaurant, das berühmt dafür ist, die koreanische Küche in der Schweiz vorgestellt zu haben. Das Korea Pavillon ist ein achteckiges, einstöckiges Gebäude, das sehr koreanisch aussieht und schon von außen den Eindruck erweckt, das Gebäude mit asiatischer Philosophie zu verbinden.

Die großen Fenster, die sich in allen Richtungen befinden und große traditionelle Muster haben, geben einem das Gefühl, dass man sich in einem traditionellen koreanischen Hanok befindet und aus dem Fenster sieht. Ebenfalls betonen die achteckigen Lichter das koreanische Image des Restaurants. Der kleine Garten hinter dem Restaurant rundet die ganze Atmosphäre ab. Außerdem besitzt das Restaurant einen großen Parkplatz, auf dem 18 Autos geparkt werden können, was in Europa nicht leicht zu finden ist.

Impressive interior design inspired by Oriental philosophy For over thirty years, Korea Pavillon has made its name throughout Switzerland for presenting Korean cuisine in the same landmark location. Housed in an octagonal one-story building, the restaurant is distinctly Korean, with an exterior guided by Oriental philosophy. Enclosed by glass walls framed with thick latticework, patrons feel as if they are looking out from a Hanok (traditional Korean home). The octagonal lighting inside unifies the interior with the external Korean style. The restaurant has a small kitchen garden in the back, and also an unusually large parking lot that can accommodate up to eighteen cars.

동양 사상에 기반을 둔 인테리어 30년 동안 한자리를 지키며 한식을 스위스 전역에 소개한 식당으로 유명한 <고려정>은 팔각 형태의 단층 건물로 동양사상에서 유래된 외관부터 매우 한국적인 모습을 갖추고 있다. 팔방으로 시원하게 뚫린 통창문은 한국 전통의 창살 문양으로 이뤄져 마치 한옥에 들어와 밖을 내다보는 듯한 느낌을 준다. 팔각형 모양의 실내등 역시 한국적인 이미지를 강조한다. 식당 뒤의 작은 텃밭이 운치를 더하 고, 유럽에서는 드물게 18대의 차량을 주차할 수 있는 대형 주차장도 갖추고 있다.

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1 Tteok-galbi* (Gegrillte Rippchenpastete / Grilled minced rib meat patties / 떡갈비) 2 Dak-yangnyeommaneul-twigim (Fritiertes Knoblauch Hänchen / Seasoned garlic fried chicken / 닭양념마늘튀김) 3 Mandutguk * ( Teigtaschensuppe / Dumpling soup / 만둣국)

Rezepte, die seit zwei Generationen weitergegeben werden Die Mutter, die schon seit langem die Küche des Korea Pavillons übernommen hat, stammt aus Busan in der Provinz Gyeonsang-do und bietet den Gästen traditionelle Gerichte dieser Gegend an, die einen scharfen aber sauberen Nachgeschmack haben. Das Tteok-galbi, das aus bester gehackter Hochrippe, Gemüse wie Zwiebeln, Lauch usw., zubereitet und mit Chilipulver, Salz, Sesamöl abgeschmeckt wird, hat einen sauberen und zugleich auch tiefen Nachgeschmack, da es Außen knusprig und Innen saftig gebraten wird. Frittiertes KnoblauchHähnchen, bei dem man ein frittiertes Hähnchen in einer scharf süßlichen Soße wendet und mit Frittiermantel überzieht, Rindfleisch und Gemüse und Mandutguk, die mit Tofu gefüllten Mandu und Fleischbrühe gekocht wird, sind die beliebtesten Gerichte dieses Restaurants.

Flavors handed down over two generations The woman who owns Korea Pavillon has always been in charge of the kitchen.

A native of Busan, she presents the traditional food of her native Gyeongsangdo region and its characteristic hot and spicy flavors. Tteok-galbi is flavorful with a crisp texture on the outside and juiciness inside. It is made with topgrade sirloin meat minced by knife, mixed with onions and spring onion and seasoned with ground pepper, salt, and sesame oil, and chargrilled to perfection. Other popular selections are the seasoned garlic fried chicken, which is deep-fried once and seasoned in a sweet and spicy sauce before dipped in batter and deep-fried again, and mandutguk with dumplings filled with minced beef, vegetables, and tofu.

2대째 이어오는 손맛 오랫동안 <고려정>의 주방을 책임지고 있는 사장의 어머니는 부산 출신으로 깔끔하고 매콤한 맛을 내는 경상도 전통 음식을 선보이고 있다. 상급의 꽃등심을 다져서 양파, 파 등의 채소를 넣고 후춧가 루, 소금, 참기름으로 간을 해 깔끔하게 구워내는 떡갈비는 겉은 바삭하고 안에는 촉촉한 육즙이 살 아있어 깊은 맛을 낸다. 닭튀김을 매콤달콤한 소스에 버무린 뒤 다시 튀김옷을 입혀 튀긴 닭양념마늘 튀김, 소고기와 채소, 두부로 속을 채워 빚은 만두를 육수에 넣어 끓인 만둣국 등이 인기다.

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●Telefon +41(0)44 492 3332 ●Adresse Badenerstrasse 457, 8003 Zürich ●Anfahrt Vor dem Letzigrund ●Öffnungszeiten Dienstag-Freitag 11:45-14:00 18:30-23:00 / Samstag-Sonntag 18:30-23:00 ●Geschlossen Montag ●Hauptmenü Tteok-galbi €37 Dak-yangnyeom-maneul-twigim €29 Mandu-guk €8 ●Kosten pro Person €8-40 ●Plätze 80 ●Homepage www.korea-pavillon.ch ●Telephone +41(0)44 492 3332 ●Address Badenerstrasse 457, 8003 Zürich ●Directions In front of Letzigrund ●Opening hours Tuesday-Friday 11:45-14:00 18:30-23:00 / Saturday-Sunday 18:30-23:00 /

Closed on Mondays ●Recommended Tteok-galbi €37 Dak-yangnyeom-maneul-twigim €29 Mandutguk €8 ●Meal for one €8-40 ●Seating 80 ●Homepage www.korea-pavillon.ch ●전화번호 +41(0)44 492 3332 ●주소 Badenerstrasse 457, 8003 Z rich ●찾아가는 길 레트지그룬트(Letzigrund) 경기장 앞 ●영업시간 화 -금요일 11:45 -14:00 18:30 -23:00 / 토-일요일 18:30 -23:00 ●휴무 월요일 ●대표메뉴 떡갈비 37 닭양념마늘튀김 29 만둣국 8 ●1인당 예산 8- 40 ●좌석 80석 ●홈페이지 www.korea -pavillon.ch

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KOREAN RESTAURANT

Take-Away-Restaurant, Yumi Hana A popular take-away restaurant, Yumi Hana

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테이크어웨이 전문, 유미하나

Populäres Restaurant mitten in der Stadt Zürich Das Take-Away-Restaurant Yumi Hana wird mit Knowhow geleitet, das durch den Lebensmittelladen seit 1998 gewonnen wurde. Der Laden, der schon in der zweiten Generation von der Mutter auf den Sohn übertragen wurde, befindet sich mitten in der Stadt Zürich und wird von Einheimischen mehr geliebt als von Koreanern. Wenn man hinein geht, sieht man eine lange Bar und die offene Küche, in der die Gerichte zubereitet werden. Geht man weiter hinein, kann man koreanische Lebensmittel vorfinden. Die Take Away Gerichte, die in der Open-Küche zubereitet werden, kosten 15 Euro. Die Gerichte haben einen günstigen Preis, und ein jeder kann von ihnen satt werden.

A popular restaurant in downtown Zurich The take-away restaurant is connected to and run by Yumi Hana, a grocery store in business since 1998 and passed down from mother to son. Thanks to its location on a major street of Zurich, it is more popular among locals than Koreans. Food is busily prepared at the long bar and the open kitchen next to the entrance, and the food is on display inside. The take-away meals are reasonably priced at around 15 euro and come in hearty portions.

취리히 중심가에 위치한 캐주얼 식당 1998년부터 식료품 전문점으로 노하우를 쌓아온 <유미하나>에서 운영하는 테이크어웨이 전문점이 다. 어머니와 아들이 2대째 운영하고 있는 이곳은 취리히 최고 중심가에 위치하여 한국인보다는 현 지인들에게 인기를 끌고 있다. 입구에 들어서면 기다란 바 너머의 오픈 키친에서는 음식 준비가 한 창이고, 안쪽에는 한국 식품이 진열되어 있다. 오픈 키친에서 판매하는 테이크어웨이 한식은 15유로 정도면 누구나 배불리 먹을 수 있는 합리적인 가격으로 구성되어 있다.

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14 günstige Take-Away-Gerichte Die Gerichte, die in Yumi Hana angeboten werden, sind leicht zu kochen und günstig. Aber weil das Take-Away-Restaurant von einem Lebensmittelladen betrieben wird, sind die Zutaten von bester Qualität. Das Hauptmenü dieses Restaurants ist Yukgaejang, das mit Rindfleisch und Gemüse aus der Schweiz und Chilipulver und Chiliöl aus Korea scharf zubereitet wird. Auch Dwaejibulgogi, das mit Schweinefleisch, Gemüse und einer scharfen Soße gebraten wird, ist bei einheimischen Gästen beliebt. Außerdem gibt es insgesamt 14 Gerichte wie Kimchieintopf, Bibimbap usw., die man mitnehmen kann.

Fourteen reasonably-priced take-away selections The menu items are simple and affordable, but they are made with the best ingredients sold at the grocery store of Yumi Hana. The hottest seller is yukgaejang, a hot and spicy soup of Swiss beef, vegetables, and Korean red pepper flakes and chili-pepper-infused oil. Another favorite of the locals is the spicily-sauced pork bulgogi, sautéed with various vegetables. In all, the restaurant offers fourteen delicious take-away selections, including kimchi-jjigae and bibimbap.

저렴하고 합리적인 테이크어웨이 메뉴 14가지 <유미하나>에서 선보이는 메뉴는 조리법이 간단하고 상대적으로 가격이 저렴하지만, 식재료 전문점 을 운영하는 만큼 최상의 식재료를 이용한다. 스위스산 소고기와 각종 채소에 한국산 고춧가루와 고추기름을 넣어 얼큰하게 끓여낸 육개장은 이곳의 대표 메뉴다. 돼지고기에 다양한 채소를 넣고 매 콤하게 볶아낸 돼지목살불고기 역시 현지인들이 즐겨 찾는 메뉴. 이외에도 김치찌개, 비빔밥 등 테 이크어웨이가 가능한 14가지 메뉴가 정갈하게 준비되어 있다.

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●Telefon +41(0)44 211 5757 ●Adresse Schutzengasse 7, CH-8001 Zürich ●Anfahrt Von der station “Zürich Hauptbahnhof” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 09:00-21:00 / Samstag 09:00-18:00 ●Geschlossen Sonntag ●Hauptmenü Yukgaejang €16 Bibimbap €16 Dwaeji-moksal-bulgogi €15.50 ●Kosten pro Person €20 ●Plätze 39 ●Telephone +41(0)44 211 5757 ●Address Schutzengasse 7, CH-8001 Zurich ●Directions Five-minute by walk from Zürich HB station ●Opening hours Monday-Friday 09:00-21:00 / Saturday 09:00-18:00 / Closed on Sundays ●Recommended Yukgaejang €16 Bibimbap €16 Dwaeji-moksal-bulgogi €15.50 ●Meal for one €20 ●Seating 39 ●전화번호 +41(0)44 211 5757 ●주소 Schutzengasse 7, CH -8001 Zurich ●찾아가는 길 취리히 중앙(Z rich HB) 역에서 도보 5분 ●영업시간 월-금요일 09:00 -21:00 / 토요일 09:00 -18:00 ●휴무 일요일 ●대표메뉴 육개장 16 비빔밥 16 돼지목살불고기 15.50 ●1인당 예산 20 ●좌석 39석

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48 MOST POPULAR MENU SELECTIONS 48 BELIEBTE GERICHTE IN KOREANISCHEN RESTAURANTS LES 48 PLATS AIMÉS DANS LES RESTAURANTS CORÉENS 48 POPULÆRE RETTER PÅ KOREANSK RESTAURANTER 48 POPULAIRE GERECHTEN IN KOREAANSE RESTAURANTS 한식당 인기 메뉴 48

ENGLISH

GERMAN

FRENCH

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appetisers

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main courses

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a la carte

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soups

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side dishes

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desserts

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others

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전채

주요리

DANISH

KOREAN

A

Agwijjim / 아귀찜 ▒ P.178

B

Bibimbap / 비빔밥 ▒ P.178 Bindaetteok=Nokdu-bindaetteok / 빈대떡=녹두빈대떡 ▒ P.179 Bossam / 보쌈 ▒ P.179 Bulgogi=Sobulgogi / 불고기=소불고기 · Dak-bulgogi / 닭불고기 · Dwaeji-bulgogi / 돼지불고기 ▒ P.180

단품요리

국물요리

반찬

후식

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그밖에

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NETHERLANDS

Dak-bokkeum / 닭볶음 ▒ P.180 Dak-gangjeong / 닭강정 ▒ P.181 Doenjang-jjigae / 된장찌개 ▒ P.181 Doganitang / 도가니탕 ▒ P.182 Dolsot-bibimbap / 돌솥비빔밥 ▒ P.182 Dubu-kimchi / 두부김치 ▒ P.183

G

Galbitang / 갈비탕 ▒ P.183 Gimbap / 김밥 ▒ P.184 Godeungeo-gui / 고등어구이 ▒ P.184 Gopchang-jeongol / 곱창전골 ▒ P.185 Gujeolpan / 구절판 ▒ P.185

H

Haemul-pajeon / 해물파전 ▒ P.186 Haemultang / 해물탕 ▒ P.186 Hanjeongsik / 한정식 ▒ P.187 Hongeohoe-muchim / 홍어회무침 ▒ P.187 Hwangtae-gui / 황태구이 ▒ P.188

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Japchae / 잡채 ▒ P.188 Jeyuk-bokkeum =Dwaejigogi-bokkeum / 제육볶음=돼지고기볶음 ▒ P.189 Jokbal / 족발 ▒ P.189

J

Kalguksu / 칼국수 ▒ P.190 Kimchi / 김치 ▒ P.190 Kimchi-jjigae / 김치찌개 ▒ P.191

K

M

Mandu / 만두 ▒ P.191 Mandutguk / 만둣국 ▒ P.192 Modumjeon / 모둠전 ▒ P.192

N

Namul / 나물 ▒ P.193

O

Ojingeo-bokkeum / 오징어볶음 ▒ P.193 Ori-bulgogi / 오리불고기 ▒ P.194

Sundae / 순대 ▒ P.198 Sundubu-jjigae / 순두부찌개 ▒ P.198 Suyuk / 수육 ▒ P.199

T

Topokki / 떡볶이 ▒ P.199 Tteok-galbi / 떡갈비 ▒ P.200

Y

Yeongyang-dolsotbap / 영양돌솥밥 ▒ P.200 Yukgaejang / 육개장 ▒ P.201 Yukhoe / 육회 ▒ P.201

Saengseonhoe / 생선회 ▒ P.194 Samgyeopsal / 삼겹살 ▒ P.195 Samgyetang / 삼계탕 ▒ P.195 Seolleongtang / 설렁탕 ▒ P.196 So-galbi-gui 소갈비구이 ▒ P.196 Sogalbijjim / 소갈비찜 ▒ P.197 Sogogi-jeongol / 소고기전골 ▒ P.197

S

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MOST POPULAR MENU SELECTIONS 한식당 인기 메뉴

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KOREAN

A Agwijjim

아귀찜 ▒ Spicy monkfish with bean sprouts Scharfer Seeteufel mit Sojasprossen Lotte mijoté à la sauce épicée Krydret havtaske med sojabønnespirer Pikante zeeduivel met sojascheuten

Steamed monkfish, smothered in a spicy sauce with bean sprouts and minari (Korean parsley).

Scharfer Seeteufel, geschmort in einer scharfen Sauce mit Sojasprossen und Minari (Koreanische Petersilie) Lotte, pousses de soja, et chervis, le tout assaisonné à la pâte de piment. Plat consistant et épicé.

Krydret havtaske braiseret med sojabønnespirer og minari (koreansk persille).

Pikante zeeduivel, gesmoord in een gekruide saus met sojascheuten en minari (Koreaanse peterselie). 아귀와 콩나물, 미나리를 넣고 고춧가루 양념장으로 맛을 낸 걸쭉하 고 매운 음식.

B Bibimbap

비빔밥 ▒ Rice mixed with seasoned vegetables and ground beef Reis vermischt mit Gemüse und gewürztem Rinderhackfleisch Riz mélangé aux légumes et à la viande de bœuf Ris med grønsager og krydret hakket oksekød Rijst met groenten en rundvlees

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Rice topped with various cooked vegetables, such as courgette, mushrooms and bean sprouts, plus beef and a fried egg. Served with red chili pepper paste, which should be mixed in thoroughly.

Gekochtes Gemüse auf Reis, wie z.B. Zucchini, Pilze, Sojasprossen und Rindfleisch und ein gebratenes Ei. Serviert mit roter Chilipaste die mit den restlichen Zutaten gut verrührt werden sollen.

Riz couvert de légumes comme courgette, champignon, pousses de soja cuites et plus d’œuf au plat et de la viande. Mélanger tout avec de la sauce de piment avant de se servir.

Ris med tilbehør af kogte grønsager f.eks. squash, champignon, og sojabønnespirer og oksekød og friteret æg. Serveres godt blandet med rød chilipasta.

Mengeling van gekookte groenten op een bedje van

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rijst, met o.a. courgette, paddenstoelen, sojascheuten, gehakt en gekruid rundvlees en een spiegelei.

Geserveerd met een pasta van rode chilipeper, die door de rijst gemengd moet worden. 밥 위에 애호박, 버섯, 콩나물 등의 숙채와 소고기, 달걀프라이 등을 올 려 고추장과 함께 비벼 먹는 음식.

Fritter made with ground mung bean, rice flour, pork and kimchi. It comes with a vinegar soy sauce dip.

Ein Pfannkuchen aus gemahlenen Mungbohnen, Reismehl, Schweinefleisch und Kimchi. Wird mit einer Essig-Soyasauce serviert die man als Tunke verwendet.

Galette à base de haricots mungo moulus, poudre de riz, porc, kimchi. Se servir avec de la sauce de soja vinaigrée.

Pandekage bagt af mungbønnemel, rismel med svinekød og kimchi. Serveres med dip af sojasauce og eddike.

Pannenkoek van mungbonen, rijstbloem, varkensvlees en kimchi. Geserveerd met een vinaigrettedip van sojasaus.

Bindaetteok =Nokdubindaetteok

빈대떡 =녹두빈대떡 ▒ Mung bean fritter Mungbohnenpfannkuchen Galette de haricots mungo Pandekage af mungbønner Mungboon pannenkoek

간 녹두에 쌀가루, 돼지고기, 김치 등을 넣고 팬에 지진 음식으로, 초 간장을 곁들인다.

Slow-boiled pork sliced and wrapped in salted Korean cabbage, served together with spicy-seasoned white radish.

Gekochte Schweinefleischscheibchen eingewickelt in gesalzene Chinakohlblätter, serviert mit scharf gewürztem weissen Rettich.

Porc bouilli accompagné des feuilles de chou chinois saumuré.

Bossam

보쌈 ▒ Platter of slow-boiled pork and salted Korean cabbage Tranchiertes Schweinefleisch, serviert mit gesalzenem

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Chinakohl Kogt svinekød i skiver indpakket i saltet kinakål, Porc bouilli enroulé serveres med stærkt krydrede hvide radiser. dans des feuilles de Gekookte varkensplakjes in een jasje van Korechou chinois saumuré Skiver af kogt aanse kool, geserveerd met pikante radijzen. svinekød serveret 삶은 돼지고기를 얇게 썰어 매콤하게 무친 무와 함께 절인 배추에 싸 med saltet kinakål 서 먹는 음식.

Sneetjes gekookt varkensvlees geserveerd met gepekelde Koreaanse kool

Thin slices of beef, pork, or chicken marinated in a soy sauce, and usually grilled at the table.

Slices of beef Dünn geschnittenes Rindfleisch, Schweinefleisch (pork, or chicken) oder Hähnchen, mariniert in Sojasauce, wird üblichmarinated in a soy sauce and grilled erweise direkt am Esstisch gegrillt.

Tranchiertes Bœuf, porc ou poulet coupé en lamelles, mariné Rindfleisch avec de la sauce de soja et grillé.

(Schweinefleisch oder Tyndskåret marineret okse-, svine- eller kyllingekød Hähnchen) mariniert oder gegrillt marineret i soja. Grilles normalt på bordgrill.

Tranches de bœuf Dun gesneden rund, varken of kip gemarineerd in (porc ou poulet) sojasaus en meestal aan tafel gegrild. marinées et grillés Skriver af marineret 얇게 썬 소고기 또는 돼지고기, 닭고기를 간장 양념장에 재었다가 구 og grillet okse (svine워 먹는 음식. eller kyllingekød) Plakjes gemarineerd en gegild rund (varken of kip) Bulgogi

불고기 ▒

D Dak-bokkeum

닭볶음 ▒ Spicy stir-fried chicken Pfannengerührtes scharfes Hähnchen Poulet sauté à la sauce piquante Krydret lynstegt kylling Pikante roergebakken kip

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Chicken stir-fried with a red chili pepper paste sauce.

Pfannengerührtes Hähnchen mit einer roten Chilipaste.

Poulet sauté à la sauce de pâte de piments assaisonnée.

Lynstegt kylling med sauce af rød chilipasta.

Roergebakken kip met een saus van pasta van rode chilipeper.

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닭고기에 고추장 양념장을 넣고 볶은 음식.

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Crispy deep-fried chicken, mixed with spicy sweet sauce.

Dak-gangjeong

Knuspriges frittiertes Hähnchen mit einer süß-scharfen Sauce.

Friture au poulet à la sauce épicée et sucrée.

Sweet and spicy deep-fried chicken Süß-scharfes frittiertes Hähnchen Friture au poulet à la sauce piquante Sød og krydret friteret kylling Zoete en pikante gefrituurde kip

Sprød friteret kylling med krydret sød sauce.

Krokant gefrituurde kip met een pikante, zoete saus. 바삭하게 튀긴 닭고기를 매콤달콤한 소스에 버무린 음식.

Hot pot made with soybean paste, tofu, courgette, and seafood. Served piping hot in an earthenware pot.

Heisser Eintopf mit Sojabohnenpaste, Tofu, Zucchini und Meeresfrüchten. Kochend-heiß in einem Steinguttopf serviert.

Soupe à base de pâte de soja fermentée bouillie avec le tofu, la courgette et les fruits de mer.

Varm gryderet med sojabønnepasta, tofu, squash og skaldyr. Serveres brandvarm i lertøjsgryde.

Stoofpot met sojabonenpasta, tofu, courgette en zeevruchten. Heet geserveerd in een aarden pot. 뚝배기에 육수와 두부, 호박, 해물 등을 넣고 된장으로 맛을 내어 끓 인 음식.

닭강정 ▒

Doenjang-jjigae

된장찌개 ▒ Soybean paste base vegetable hot pot Sojabohnenpasten-Gemüseeintopf Soupe à la pâte de soja Grundgrønsagsuppe af sojabønnepasta Groentesoep op basis van sojabonenpasta

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Doganitang

도가니탕 ▒ Ox knuckle soup Ochsenhachsensuppe Ragoût d’os de jarret de bœuf Suppe kogt på oksekraftben Soep van schenkelvlees

Invigorating soup of ox knuckles simmered for hours.

Served with salt.

Kräftige Ochsenhachsensuppe, die einige Stunden lang geköchelt wird. Serviert mit Salz.

Ragoût très nutritif préparé à partir d’un os de jarret de bœuf. Mettre du sel avant de deguster.

Styrkende suppe kogt på oksekraftben, der har simret i flere timer. Serveres med salt.

Voedzame soep met traag gesudderd schenkelvlees. Met zout geserveerd. 소의 무릎뼈(도가니)를 고아 만든 보양식으로 먹을 때 소금으로 간 한다.

Dolsot-bibimbap

돌솥비빔밥 ▒ Rice with various toppings served in a stone pot Brodelnder Steinguttopf bibimbap Riz mélangé aux légumes et à la viande dans une marmite en pierre Varm bibimbap i stentøjsgryde Snikhete bibimap in stenen pot

Rice, cooked vegetables and beef, mixed with red chili pepper paste, served piping hot in an earthenware pot.

Reis, gekochtes Gemüse und Rindfleisch, vermischt mit roter Chilipaste, serviert in einem kochend heissen Steinguttopf.

Riz couvert de légumes et de viande de bœuf un grand bol puis mélanger avec de la sauce de piment et servi dans en pierre chaude.

Ris, kogte grønsager og oksekød med rød chilipasta, serveres brandvarm i stentøjsgryde.

Rijst, gekookte groenten en rundvlees met pasta van rode chilipepers, heet geserveerd in een aarden pot. 뜨거운 돌솥에 밥과 갖은 나물, 소고기 등을 올리고 고추장으로 비 벼 먹는 음식.

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Sliced tofu, served with stir-fried kimchi and pork.

In Scheiben geschnittenes Tofu, serviert mit pfannengerührtem Kimchi und Schweinefleisch Kimchi bien fermenté sauté avec de la viande de porc, servi avec du tofu.

Tofu i skiver serveres med lynstegt kimchi og svinekød.

Blokjestofu geserveerd met roergebakken kimchi en varkensvlees. 잘 익은 김치에 돼지고기를 넣고 볶아 두부와 함께 먹는 음식.

Dubu-kimchi

두부김치 ▒ Stir-fried kimchi and pork served with tofu Tofu mit pfannengerührtem Kimchi und Schweinefleisch Tofu et kimchi sauté au porc Tofu med lynstegt kimchi og svinekød Tofu met roergebakken kimchi en varkensvlees

G Boiling short ribs and radish. Glass noodles are sometimes added before consumption.

Gekochte Rinderrippchen und Rettich, manchmal werden Glasnudeln hinzugegeben.

Soupe aux côtes de bœuf et aux radis. On peut y mettre des vermicelles parfois.

Suppe kogt på shortribs og radise. Glasnudler kan tilsættes inden serveringen.

Gekookte rundribben en radijzen. Cellofaannoedels worden soms net voor het opdienen toegevoegd. 소갈비와 무를 넣어 끓인 음식으로 당면을 함께 넣어 먹기도 한다.

Galbitang

갈비탕 ▒ Savoury beef short ribs soup Pikante Rinderrippchensuppe Bouillon de côtes de boeuf Krydret suppe kogt på okseshortribs okseshortribs Smakelijke soep van rundribben

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Gimbap

김밥 ▒ Korean seaweed rice roll Koreanische Seegrasrollen Rouleau de riz farcis entourés de feuilles d’algue séchée Koreanske ruller af tang Koreaanse zeewierrolletjes

Long strips of cooked vegetables and eggs placed on seasoned rice. The ingredients are then rolled in dried seaweed and sliced into bite-size pieces.

Länglich geschnittenes gekochtes Gemüse und Eier werden auf gewürzten Reis gelegt, unter dem man ein viereckiges Seegrasblatt gelegt hat, eingerollt und in kleine Rädchen geschnitten.

Riz assaisonné du sel et de l’huile de sésame, farci d’épinards, de bâtonnets de radis vinaigré, de carottes et d’œufs, le tout enroulé dans une feuille algue séchée et coupé en tranches de la taille d’une bouchée.

Lange strimler kogte grønsager og æg lagt ovenpå krydret ris, som derefter rulles i tørret tang i mundrette stykker.

Lange slierten gekookte groenten en eieren op een bedje van gekruide rijst. De ingrediënten worden vervolgens in een vel gedroogd zeewier gerold en in hapklare plakjes gesneden. 소금과 참기름으로 맛을 낸 밥에 시금치, 단무지, 당근, 달걀 등을 넣고 김으로 말아서 한입 크기로 썰어낸 음식.

Godeungeo-gui

고등어구이 ▒ Grilled mackerel Gegrillte Makrele Maquereau grillé Grillet makrel Gegrilde makreel

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Grilled salted mackerel.

Gegrillte gesalzene Makrele.

Maquereau grillé au sel.

Grillet sprængt makrel.

Gegrilde en gezouten makreel 고등어에 소금을 뿌려 구운 음식.

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A dish boiled on the spot after pouring meat broth on beef tripes, carrots, onions, and edible crown daisies. A red chili pepper powder sauce is used to give it a distinct flavour.

Eine Fleischbrühe wird direkt auf die Kutteln mit Karotten, Zwiebeln und Kronenwucherblumen geleert. Die hinzugegebene rote Chilisauce sorgt für einen unverkennbaren Geschmack.

Ragoût de tripes aux légumes comme carottes, oignons et armoise à la sauce piquante.

En ret, der tilberedes på stedet ved at hælde kraftsuppe på oksekallun, gulerødder, løg og gåseurt.

Rød chilisauce tilsættes for at give en tydelig krydret smag.

Een gerecht dat ter plaatse wordt gekookt door runderingewanden, wortelen, uien en kroondaisy’s met vleesbouillon te overgieten. Meestal op smaak gebracht met een saus van rode chilipeper.

Gopchang-jeongol

곱창전골 ▒ Spicy beef tripes hot pot Scharfer Rinderdarmeintopf Casserole de tripes de bœuf à la sauce épicée Krydret okseindvoldssuppe i hot-pot Pikante stoofpot van runderdarmen

소의 곱창과 양, 당근, 양파, 쑥갓에 육수를 부어 즉석에서 끓이며 먹는 음식. 고춧가루 양념장으로 맛을 낸다.

A Royal Court platter of nine delicacies filled with julienned vegetables and beef, served with crepes in the center. It comes with a vinegar soy sauce or mustard dip.

Eine königliche Platte, bestehend aus 9 Delikatessen mit gestifteltem Gemüse und Rindfleisch, serviert mit einer Crêpe im der Mitte. Serviert mit einer Essig-Sojasauce oder Senftunke.

Cuisine royale composée de neuf ingrédients multicolores comme du bœuf sauté, des carottes, des concombres et galettes de blé à enrouler. Ces ingrédients sont placés dans un plat à neuf compartiments. Servi avec de la sauce de soja vinaigrée et de la moutarde assaisonné.

En kongelig ret bestående af ni delikatesser. En platte med crepes i midten omkranset af fintsnittede

Gujeolpan

구절판 ▒ Platter of nine delicacies (crepes with eight assorted delicacies) Crêpe mit 8 ausgewählten Delikatessen Assiette de neuf délices (crepes avec huit spcialits assorties) Platte med ni delikatesser (crepes med otte forskellige delikatesser) Plateau van negen delicatessen (flensjes met assortiment van acht delicatessen)

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grønsager og oksekød. Serveres med dip af sojasauce og eddike eller sennep.

Een royale schaal van negen delicatessen die gevuld zijn met juliennegroenten en rundvlees, geserveerd met flensjes in het midden. Geserveerd met een vinaigrettedip van sojasaus of een mosterddip. 아홉 칸의 그릇에 볶은 소고기와 당근, 오이 등 8가지 재료를 담고 가운 데 놓은 밀전병으로 싸 먹는 궁중 음식. 초간장이나 겨자장을 곁들인다.

H Haemul-pajeon

해물파전 ▒ Seafood and spring onion fritter Meeresfrüchte und Frühlingszwiebel Pfannkuchen Galette aux fruits de mer et aux poireaux Pandekage med skaldyr og forårsløg Pannenkoek van zeevruchten en lente-uien Haemultang

해물탕 ▒ Hot pot seafood simmered in a spicy broth Scharfer Meeresfrüchteeintopf in pikanter Fleischbrühe geköchelt Bouillabaisse à la coréenne Hot-pot med skaldyr, der har simret i krydret

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Spring onion, squid, oyster, clam meat, and other ingredients mixed in a batter and pan-fried.

Frühlingszwiebeln, Kalmar, Austern, Muscheln und andere Zutaten werden mit Backteig vermischt und herausgebraten.

Poireaux, calamars, huîtres, chairs de coquillage sur une pâte de farine de blé et frire à la poêle.

Forårsløg, blæksprutte, muslinger og andre ingredienser blandet sammen med dej og stegt på panden.

Groene uien, pijlinktvis, oesters, schelpen en andere ingrediënten worden in een beslag gemengd en in de pan gebakken. 밀가루 반죽에 파, 오징어, 굴, 조갯살 등을 섞어 지진 음식.

Spicy hot pot made with seasonal seafood, radish, minari (Korean parsley), and suk-gat (edible crown daisy) cooked at the table.

Scharfer Eintopf mit saisonalem Gemüse, Rettich, Minari (koreanische Petersilie) und Suk-gat (Kronenwucherblume) direkt am Tisch gekocht.

Potage épicé aux fruits de mer tels que crevettes, calamars, coquillages ainsi que du radis, du chervis et de l’herbe sauvage ‘suk-gak’.

Krydret gryderet med årstidens skaldyr, radise, minari (koreansk persille) og suk-gat (spiselig gåseurt), der tilberedes ved bordet.

Pikante stoofpot van zeevruchten van het seizoen, radijzen, minari (Koreaanse peterselie), suk-gat (eet-

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bare kroondaisy’s), dit alles op tafel gekookt. 새우, 오징어, 조개 등의 해물과 무, 미나리, 쑥갓을 함께 넣고 얼큰하 게 끓이면서 먹는 음식.

Multi-dish meal, banquet-style consisting of rice, stew, soup, various side dishes, and desserts.

Festessen mit einer grossen Anzahl an Gerichten, Reis, Eintopf, Suppen, verschiedene Beilagen und Nachtisch.

Menu complet et luxueux composé de riz, soupe, divers plats à la carte, plats d’accompagnement, kimchi et dessert.

Et festmåltid sammensat af mange retter bestående af ris, ragout, suppe og flere slags tilbehør og desserter.

Maaltijd die bestaat uit verschillende gerechten in banketvorm, bestaande uit rijst, stoofpot, soep, diverse bijgerechten en desserts. 밥, 국, 일품음식, 밑반찬과 김치, 후식 등 한국 전통 식단을 바탕으 로 한 정식 상차림.

Slice of pickled skate, radish, Korean pear and minari (Korean parsley) mixed in a spicy sauce.

Geschnittener eingelegter Rochen, Rettich, koreanische Birne und Minari (koreanische Petersilie), serviert mit einer scharfen Sauce.

Raie crue marinée au vinaigre et assaisonnée avec du radis, de la poire, du chervis à la pâte de piment.

Skiver af marineret rokke, radiser, koreansk pære og minari (koreansk persille) i krydret sauce.

Sneetjes ingelegde rog, radijs, Koreaanse peer en minari (Koreaanse peterselie), in een kruidig sausje. 식초에 절인 홍어와 무, 배, 미나리 등에 양념장을 넣고 버무린 매콤

kraftsuppe Stoofpot van zeevruchten in een pikante bouillon Hanjeongsik

한정식 Korean table d’hote (traditional Korean set menu) Koreanischer Table d’Hôte (Traditionelles koreanisches Menü) Table d’hôte coréenne (bol de riz accompagné multiples plats) Koreansk table d’hote (traditionelt sammensat koreansk festmenu) Koreaanse table d’hote (traditionele Koreanse menu’s) Hongeohoemuchim

홍어회무침 ▒ Spicy skate in vinegar base sauce Scharfer Rochen in Essigsauce Raie crue assaisonnée à la sauce piquante Krydret rokke i eddikegrundsauce Kruidige rog met sausje op basis van azijn

한 음식.

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Hwangtae-gui

황태구이 ▒ Seasoned and grilled frozen-dried pollack Gewürzter und gegrillter wintergetrockneter Pollack Merlan séché, grillé et assaisonné Krydret og grillet vintertørret lyssej Gekruide en gegrilde wintergedroogde pollak

Pollack, frozen-dried outdoors in the winter for a deep yellow color and a more tender texture, seasoned with a red chili pepper sauce and grilled.

Im Winter draussen gefriergetrockneter Pollack für eine tiefgelbe Farbe und zartes Fleisch, gewürzt mit roter Chilisauce und gegrillt.

Merlan tendre et jauni par un séchage durant l’hiver, grillé a la sauce assaisonnée et pimentée.

Lyssej, der vintertørres udendørs, så en dybgul farve og en helt speciel mørhed opnås. Lyssejen krydres med rød chilisauce og grilles.

Pollak wordt tijdens de winter gevriesdroogd, waardoor hij een diepgele kleur en een zachte textuur krijgt. Dan wordt hij gekruid met een saus van rode chilipeper en gegrild. 겨울에 말려 색깔이 누렇고 살이 부드러운 황태에 고추장 양념장을 발라서 구운 음식.

J Japchae

잡채 ▒ Glass noodles stir-fried with julienned vegetables and meat Glasnudeln mit gebratenem Gemüse Vermicelles sautés aux légumes et à la viande Glasnudler med sauterede grønsager Cellofaannoedels met gebakken groentjes

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A colorful dish made with glass noodles, beef, carrot, and spinach in a soy sauce seasoning Ein farbenfrohes Gericht aus Glasnudeln, Rindfleisch, Karotten und Spinat mit einer Sojabohnenwürzung.

Vermicelles bouillis à l’eau et mélangés avec du bœuf sauté et des légumes comme carottes et épinards assaisonnés à la sauce de soja.

En farverig ret med glasnudler, oksekød, gulerødder spinat smagt til med sojasauce.

Een kleurrijk gerecht met cellofaannoedels, rundvlees, wortels, spinazie en sojasaus. 삶은 당면에 볶은 소고기, 당근, 시금치 등의 숙채를 넣고 간장 양념장 으로 버무린 화려한 음식.

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Pork and onion stir-fried with a spicy red chili pepper paste sauce.

Pfannengerührtes Schweinefleisch mit Zwiebeln, serviert mit einer scharfen roten Chilisauce.

Porc coupé en tranches accompagné d’oignons et sauté à la pâte de piment.

Lynstegt svinekød med løg, serveres i krydret rød chilisauce.

Roergebakken varkensvlees met ui, geserveerd in een sausje van rode chilipepers. 얇게 썬 돼지고기에 양파와 고추장 양념장을 넣고 볶은 음식.

Boiled pig’s trotters braised with a mix of soy sauce, sugar and spices. The meat is cut into slices before serving.

In gewürzter und gezuckerter Sojasauce geschmorter Schweinsfuß. Wird nach dem Kochen in kleine Scheibchen tranchiert.

Pied de porc cuit dans la sauce de soja et des épices.

Le pied de porc est bouilli dans l’eau et mijoté avec une sauce de soja et du sucre afin d’être laqué. Seule la chair du pied de porc est retirée et découpée.

Kogte grisetæer braiseret i en blanding af sojasauce, sukker og krydderier. Kødet tyndskæres inden servering.

Varkenspootjes gekookt in een kruidige sojasaus met suiker en noten. Het vlees wordt in plakken gesneden alvorens het opgediend wordt.

Jeyuk-bokkeum =Dwaejigogibokkeum

제육볶음 =돼지고기볶음 ▒ Spicy stir-fried thin sliced pork Scharfes pfannengerührtes tranchiertes Schweinefleisch Porc sauté à la sauce piquante Krydret lynstegt tyndskåret svinekød Pikante roergebakken varkenssneetjes Jokbal

족발 ▒ Slow-boiled and seasoned pig’s trotters Langsam gekochter gewürzter Schweinsfuß Pied de porc Langtidskogte og krydrede grisetæer Traag gegaarde, gekruide varkenspootjes

돼지족을 삶아 간장, 설탕 등을 넣고 윤기 나게 조린 뒤 살만 발라 썰 어 낸 음식.

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K Kalguksu

칼국수 ▒ Homemade Korean noodle with broth Hausgemachte koreanische Nudelsuppe in feinster Brühe Soupe de nouilles faites à la maison Hjemmelavet koreansk nuddelkraftsuppe Huisgemaakte Koreaanse noedels met bouillon

Noodle soup with hand made, knife-cut noodles cooked with courgette and potato. Soy sauce seasoning may also be added.

Nudelsuppe aus handgemachten und handgeschnittenen Nudeln, gekocht mit Zucchini und Kartoffeln.

Häufig mit einer gewürzten Sojasauce.

Nouilles fraîches coupées en fine lamelles, cuites avec des courgettes et des pommes de terre dans un bouillon de viande. Servi avec de la sauce de soja assaisonnée.

Nudelsuppe med hjemmelavede, håndudskårne nudler kogt med squash og kartofler. Kan tilsættes sojasauce.

Noedelsoep met huisbereide, handgesneden noedels, courgette en aardappelen. Wordt geserveerd met een gekruide sojasaus. 납작하게 썬 밀가루 생면과 애호박, 감자 등을 육수에 넣고 끓인 음식 으로, 간장 양념장을 곁들인다.

Kimchi

김치 ▒ Basic side dish accomplished through fermentation Grundlegende fermentierte Beilage Un plat de base, légumes fermentés Typisk tilbehør tilberedt med fermentering Eenvoudig gefermenteerd bijgerecht

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Salted Korean cabbage mixed with julienned white radish, spring onion, garlic, ginger, red chili powder, salt and fish sauce. The most basic side dish.

Gesalzener koreanischer Kohl mit gestifteltem weissen Rettich, Frühlingszwiebel, Knoblauch, Ingwer, rotem Chilipulver, Salz und Fischsauce. Eine grundlegende Beilage, die so gut wie immer auf dem Esstisch steht.

Le kimchi est un des symboles de la Corée. Chou chinois saumuré mélangé avec des épices composées de radis, poireaux, ails, gingembres, poudre de piment, sel, poissons saumurés, le tout fermenté.

Saltet kinakål blandet med fintskårne hvide radiser, forårsløg, hvidløg, ingefær, rød chili, salt og fiskesauce. Det mest typiske tilbehør.

Gezouten Koreaanse kool gemengd met julien-ne van witte radijs, lente-ui, look, gember, rode chilipoeder, zout en vissaus. Het meest voorkomende bijgerechtje.

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절인 배추에 무, 파, 마늘, 생강, 고춧가루, 소금, 젓갈 등의 양념으로 버 무린 소를 넣고 발효시켜 만든 가장 기본적인 밑반찬.

Spicy hot pot made with ripened kimchi, pork, and tofu.

Scharfer Eintopf mit lange eingelegtem kimchi, Schweinefleisch und Tofu.

Ragoût épicé de kimchi fermenté au porc et au tofu.

Krydret hot-pot med modnet kimchi, svinekød og tofu.

Kruidige stoofpot van gerijpte kimchi, varkensvlees en tofu.

Kimchi-jjigae

김치찌개 ▒ Kimchi hot pot Kimchieintopf Ragoût de kimchi Kimchi hot-pot Stoofpot van kimchi

잘 익은 김치와 돼지고기, 두부 등을 넣고 끓인 음식으로, 매콤하고 얼큰한 맛이 특징.

M Steamed dumplings made with meat and vegetables. Distinctively delicate dough.

Gedämpfte Teigtaschen, gefüllt mit Fleisch und Gemüse. Hierbei wird ein speziell delikater Teig verwendet.

Aliment existant sous diverses formes, cuit à la vapeur et constitué d’une pâte fine de farine de blé enveloppant de la viande et des légumes.

Dampede melboller med kød og grønsager. En anderledes og meget velsmagende dej.

Gestoomde dumplings met vlees en groenten.

Zeer fijne deeg.

Mandu

만두 ▒ Korean-style dumplings Koreanische Teigtaschen Ravioli coréen Koreanske melboller Koreaanse dumplings

얇은 밀가루 반죽에 다진 고기와 채소 등을 얹고 모양 있게 빚어 찐 음식.

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Mandutguk

만둣국 ▒ Dumpling soup Teigtaschensuppe Soupe aux raviolis coréens Melbollesuppe Dumplingsoep

Clear mandu (Korean-style dumpling) soup. Thinskinned dumplings, filled with minced meat and vegetables.

Klare Teigtaschensuppe (koreanische Teigtaschen).

Dünne Teigtaschen, gefüllt mit verhacktem Fleisch und Gemüse.

Soupe aux raviolis coréens dans un bouillon de viande.

Klar mandu (suppe med koreanske melboller).

Melbollerne har en fin overflade og er fyldt med hakket kød og grønsager.

Heldere mandusoep (soep met Koreaanse dumplings). Dumplings van dunne deeg, gevuld met stukjes vlees en groenten. 다진 고기와 채소를 넣어 빚은 만두를 맑은 육수에 넣어 끓인 국.

Modumjeon

모둠전 ▒ Platter of Korean-style fritters Gemischte Pfannendelikatesse Assiette de poissons et légumes panés Forskellige pandestegte delikatesser Assortiment van gefrituurde delicatessen

Assorted pan-fried delicacies, including beef, fish fillets, mushrooms and zucchini. Comes with a vinegar soy sauce dip.

Gemischte Delikatessen in der Pfanne herausgebraten, mit Rindfleisch, Fischfilets, Pilzen und Zucchini. Serviert mit einer Essig-Sojasaucetunke.

Différents types de panés de viandes, de poissons, de champignons, de courgette servis avec de la sauce de soja vinaigrée.

Forskellige pandestegte delikatesser blandt andet oksekød, fiskefilet, champignon og squash. Serveres med dip af sojasauce og eddike.

Assortiment van gefrituurde delicatessen, waaronder rundvlees, visfilet, paddenstoelen en courgette.

Geserveerd met een vinaigrettedip van sojasaus. 고기, 생선, 버섯, 애호박 등으로 지져 만든 다양한 전 요리. 초간장 을 함께 곁들인다.

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N Blanched vegetables seasoned with spring onions, garlic, sesame oil, and with either salt, soy sauce, or red chili pepper paste.

Blanchiertes gewürztes Gemüse mit Frühlingszwiebeln, Knoblauch, Sesamöl, gewürzt mit Salz und Sojasuace oder roter Chilipaste.

Légumes blanchis assaisonnés avec des poireaux, de l’ail, de l’huile de sésame, du sel, de la sauce de soja ou de la pâte de piment.

Blancherede grønsager smagt til med forårsløg, hvidløg, sesamolie tilberedt med enten salt, sojasauce eller rød chilipasta.

Geblancheerde groentjes op smaak gebracht met lente-ui, sesamolie, zout, sojasaus of pasta van rode peper. 데친 채소에 갖은 양념과 소금, 간장 또는 고추장 등을 넣어 무친 음식.

Namul

나물 ▒ Blanched vegetables, seasoned in various ways Blanchiertes Gemüse, auf verschiedenste Arten gewürzt Légumes blanchis assaisonnés Blancherede grønsager smagt til på forskellige måder Geblancheerde groentjes op diverse wijzen

O Squid and vegetables stir-fried with a red chili pepper paste sauce.

Ojingeo-bokkeum

Kalmar und Gemüse werden in einer Pfanne herausgebraten und mit roter Chilisauce gewürzt.

Calamar et légumes sautés à la sauce de poudre de piment assaisonnée.

Spicy stir-fried squid and vegetables Scharfer pfannengerührter Kalmar und Gemüse Calamar sauté à la sauce épicée Krydret lynstegt blæksprutte og grønsager Pikante roergebakken inktvis met groentjes

Lynstegt blæksprutte og grønsager tilberedt med sauce af rød chilipasta.

Roergebakken inktvis en groenten met een saus van pasta van rode chilipeper. 오징어에 갖은 채소와 고추장 양념장을 넣어 볶은 음식. 삶은 소면을 곁들이기도 한다.

오징어볶음 ▒

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Duck meat grilled with a red chili pepper paste sauce.

Ori-bulgogi

오리불고기 ▒ Spicy grill duck Scharfe Ente gegrillt Tranches de canard marinées et grillées Krydret grillet and Pikante, gegrilde eend

Pfannengerührtes Entenfleisch mit roter Chilipasten sauce.

Canard sauté à la sauce à base de pâte de piment assaisonnée.

Lynstegt andekød tilberedt med sauce af rød chilipasta.

Roergebakken eend met een saus van pasta van rode chilipeper. 오리고기에 채소와 고추장 양념장을 넣어 볶은 음식.

S Saengseonhoe

생선회 ▒ Sliced raw fish Geschnittener roher Fisch Assiette de poisson cru Tyndskåret rå fisk Plakjes rauwe vis

Thinly-sliced raw fish. Served with soy sauce or vinegar chili sauce dip.

Dünn geschnittener roher Fisch, serviert mit Sojasauce oder einer Essig-Chilisaucetunke.

Tranches fines de poissons crus servies avec de la pâte de piment vinaigrée ou de la sauce de soja assaisonnée.

Tyndskåret rå fisk. Serveres med dip af sojasauce eller eddikechilisauce.

Plakjes dun gesneden rauwe vis. Geserveerd met sojasaus of een vinaigrettedip met chilisaus. 회 뜬 생선을 초고추장이나 간장에 찍어 먹는다.

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Thick-sliced pork belly grilled at the table and dipped in a mixture of sesame oil and salt. Customers also wrap this in leaf vegetables, like lettuce.

Dick geschnittenes Bauchfleisch vom Schwein, gegrillt direkt am Tisch und als Tunke wird eine Sauce aus Sesamöl und Salz serviert. Wird üblicherweise in ein Salatblatt oder Gemüseblatt gewickelt.

Poitrine de porc coupé en tranches fines, grillé sur une table équipée de grillade (type barbecue) et enroulé dans des feuilles de salade (laitue) avec de l’huile de sésame mélangée à du sel et du poivre.

Tyndskåret svinemave grillet ved bordet og dyppet i dip af sesamolie og salt. Gæsterne pakker dette i blade fra grønsager f.eks. salat.

Dik gesneden, aan tafel gegrilde varkensbuik die gediept wordt in gezouten sesamolie. Gasten kunnen dit ook in een groenteblad wikkelen, bijvoorbeeld in een blad sla.

Samgyeopsal

삼겹살 ▒ Korean grilled pork belly Koreanisches gegrilltes Schweinebauchfleisch Poitrine de porc grillé Koreansk grillet svinemave Koreaanse gegrilde varkensbuik

얇게 썬 돼지고기 삼겹살을 불판에 구운 뒤 참기름과 소금을 섞은 기름장에 찍어 먹는 음식. 상추 등에 쌈을 싸서 먹기도 한다.

Whole young chicken stuffed with ginseng, sticky rice, Korean dates and garlic. Widely recognised as an energy-boosting meal in the summer.

Ein junges Hähnchen wird mit klebrigem Reis, Ingwer, koreanischen Datteln (Jujube) und Knoblauch gefüllt. Ein Energiebündel, das üblicherweise im Sommer genossen wird.

Soupe de poulette poulet farci avec du ginseng, du riz gluant et de l’ail. Plat nutritif consommé en été.

Hel unghane fyldt med ingefær, klæbrige ris, koreanske dadler og hvidløg. Kendt som en sommerret, der giver masser af energi.

Een hele kip gevuld met ginseng, kleefrijst, Koreaanse dadels en look. Alom geprezen energiebooster die tijdens de zomermaanden wordt gegeten. 영계에 인삼, 찹쌀, 마늘 등을 넣고 끓인 탕으로, 여름철에 즐겨 먹 는 보양식.

Samgyetang

삼계탕 ▒ Soup of whole young chicken stuffed with sweet rice and ginseng Suppe mit jungem Hähnchen gefüllt mit süssem Reis und Ingwer Soupe de poulette au ginseng Suppe på unghane fyldt med søde ris og ingefær Soep van een volledige kip gevuld met zoete rijst en ginseng

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Seolleongtang

설렁탕 ▒ Beef and ox bone soup Rindfleisch und Rindsknochensuppe Soupe de bœuf bouilli avec des os Suppe på oksekød og oksekraftben Osse- en ossebeensoep

Nutritious soup made with beef and ox bones. Typically simmered overnight. Salt and ground pepper may be added once served.

Nahrhafte Rindfleischsuppe und Rindsknochen.

Wird üblicherweise langsam über Nacht geköchelt.

Wird mit Salz und Pfeffer serviert.

Bouillon obtenu en faisant mijoter longuement de la viande et des os de bœuf. C’est un plat nutritif.

Assaisonner avec du sel ou du poivre selon le goût avant de se servir.

Mættende suppe kogt på oksekød og-ben. Har typisk simret natten over. Friskkværnet salt og peber kan tilsættes efter servering.

Een voedzame soep van rundvlees en-beenderen. Wordt een hele nacht op het vuur gezet. Zout en peper mogen toegevoegd worden nadat de soep is opgediend. 소뼈와 여러 부위의 살코기를 오랫동안 끓인 영양식으로, 소금과 후춧 가루로 간을 맞춰 먹는다.

So-galbi-gui

소갈비구이 ▒ Barbecued beef ribs Am offenen Feuer gegrillte Rinderrippchen Côtes de bœuf grillées Grillede okseribben Gegrilde rundribben

Barbecued beef ribs, often marinated in a soy sauce.

Beef ribs are also grilled without being marinated.

Barbecue Rinderrippchen, oft in Sojasauce mariniert, werden jedoch auch unmariniert gegrillt.

Côtes de bœuf bien étalées, marinées dans de la sauce de soja et grillées. Quelques fois grillées sans être marinées.

Grillede okseribben, ofte marineret i sojasauce.

Okseribben kan også grilles uden marinering.

Rundribben op de barbecue, vaak gemarineerd in sojasaus. Rundribben worden ook gegrild zonder marinade. 얇게 손질한 소갈비를 간장 양념장에 재었다가 굽는 음식으로, 양념 없이 굽기도 한다.

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Beef Short ribs, braised in a soy sauce seasoning with assorted vegetables, such as carrots, mushrooms and radish.

Rinderrippchen geschmort in einer gewürzten Sojasauce mit gemischtem Gemüse wie Karotten, Pilze und Rettich.

Côtes de bœuf, carottes, champigon shiitake, et radis mijotés à la sauce de soja.

Okseshortribs braiseret og smagt til med sojasauce, serveres med forskellige grønsager f.eks. gulerod, champignon og radise.

Gesmoorde rundribben met sojasaus en assortiment groenten zoals wortelen, paddenstoelen en radijs.

So-galbijjim

소갈비찜 ▒ Braised beef short ribs Geschmorte Rinderrippchen Bœuf mijoté à la sauce de soja Braiserede okseshortribs Gesmoorde rundribben

소갈비에 당근, 표고버섯, 무 등의 채소와 간장 양념장을 넣어 조린 음식.

Hot pot of beef and vegetables arranged in a pan and boiled with a small amount of broth. Usually cooked at the table.

Rindfleischgemüseeintopf in der Pfanne, gekocht in einer Brühe. Wird üblicherweise am Tisch gekocht.

Casserole prête à cuire avec du bœuf et divers légumes, le tout cuit dans un bouillon gras.

Hot-pot med indbagt oksekød og grønsager, der koges i en smule kraftsuppe. Tilberedes som regel ved bordet.

Stoofpot van rund en groenten, klaargemaakt met een weinig bouillon. Meestal op tafel bereid.

Sogogi-jeongol

소고기전골 ▒ Beef hot pot Rinder Hot Pot (Eintopf) Casserole de bœuf Okse hot-pot Stoofpot van rund

소고기와 여러 가지 채소를 둘러 담고 육수를 자작하게 부어 끓여가 며 먹는 음식.

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Sundae

순대 ▒ Korea’s black pudding (Korean-style sausage) Koreanische Blutwurst Boudin noir coréen Koreansk blodpølse (typisk koreansk pølse).

Koreaanse bloedworst (Koreaans worst)

Pork intestines stuffed with glass noodles and finely-chopped vegetables and steamed. Sundae slices are also simmered with broth to make Sundae-guk.

Schweinedarm gefüllt mit Glasnudeln und fein geschnittenem Gemüse und dann gedämpft. Die Wurst wird auch oft in Rädchen geschnitten und in einer Brühe zu Sundae-guk (Sundae-suppe) gekocht.

Boyau de porc farci de vermicelles et de légumes cuit à la vapeur. Ce plat est aussi servi en potage.

Svinetarm fyldt med glasnudler og fintsnittede grønsager, der derefter dampes. Skiver af sundae kan også simre i kraftsuppe og serveres som Sundaeguk.

Gestoomde varkensdarmen gevuld met cellofaannoedels en dun gesneden groenten. Sundaesneetjes worden ook in bouillon gesudderd om Sundae-guk te maken. 돼지 창자에 당면과 채소를 채워 넣은 뒤 쪄서 익힌 음식. 국으로 끓 여 먹기도 한다.

Sundubu-jjigae

순두부찌개 ▒ Spicy soft tofu and clams hot pot Scharfer WeichtofuMuschel-Eintopf Ragoût épicé au tofu mou Hot-pot med krydret blød tofu og muslinger Pikante stoofschotel van zachte tofu en schelpen

Spicy hot pot containing soft tofu, clams, and sometimes an egg. Served piping hot in an earthenware pot.

Scharfer Eintopf mit Weichtofu, Muscheln und manchmal auch Eiern. Wird kochend heiss in einem Steinguttopf serviert.

Tofu mou et coquillages bouillis avec de la pâte de piment. Œuf à ajouter selon votre goût.

Krydret varm gryderet med tofu, muslinger og nogle gange også æg. Serveres brandvarm i lertøjsgryde.

Pikante stoofschoten met zachte tofu, schelpen en soms eieren. Heet geserveerd in een aarden pot. 뚝배기에 순두부와 조개를 넣고 얼큰하게 끓인 음식으로, 달걀을 넣 기도 한다.

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Boiled beef or pork, thinly sliced and served with a soy sauce seasoning or a pickled shrimp dip.

Gekochtes Rindfleisch oder Schweinefleisch, dünn geschnitten und mit Sojasauce oder eingelegter Garnelentunke serviert.

Bœuf ou porc bouilli coupé en lamelles fines et servi avec de la sauce de soja assaisonnée ou de la saumure de crevettes.

Kogt tyndskåret oksekød eller svinekød serveres med dip af sojasauce eller dip af saltede rejer.

Gekookt rund- of varkensvlees, dun gesneden en geserveerd met een sojasaus of een dip van ingelegde garnalen.

Suyuk

수육 ▒ Boiled beef or pork slices Gekochtes Rindfleisch oder Schweinefleischscheiben Bœuf ou porc bouilli coupé en tranches Kogt oksekød eller svinekød i skiver Gekookte rund- of varkenssneetjes

삶은 소고기나 돼지고기를 얇게 썰어서 간장 양념장 또는 새우젓에 찍어 먹는 음식.

T Rice cake fingers boiled with vegetables and fish cake in a spicy sauce.

Zylinderförmige Reiskuchen (aus Reismehl) werden mit Gemüse und Fischkuchen in einer scharfen Sauce herausgebraten.

Bâtonnets de pâte de riz, légumes, pâte à base de poisson mijotés à la pâte de piment.

Lynstegte riskagepinde med grønsager og fiskekage i krydret sauce.

Roergebakken rijstcakevingers met groenten en vis in een pikante saus

Topokki

떡볶이 ▒ Rice cake fingers boiled in a red chili sauce Pfannengerührte Reiskuchen Bâtonnets de pâte de riz mijoté à la sauce épicée Krydret lynstegt riskage Roergebakken, pikante rijstcake

가는 떡을 채소, 어묵과 함께 고추장 양념장을 넣고 볶은 음식.

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Tteok-galbi

떡갈비 ▒ Grilled minced rib meat patties Gegrillte Rippchenpastete Côtes de bœuf hachées et grillées Grillede hakkebøffer af oksetværreb Gegrilde pasteitjes van gehakt rundsribvlees

Minced beef rib meat seasoned with soy sauce and various condiments, shaped into flat, round patties, and grilled.

Fein gehackte Rindfleischrippchen, gewürzt mit Sojasauce und verschiedenen zutaten, werden zu runden Pastetchen geformt und gegrillt.

Côtes de bœuf hachées, marinées dans de la sauce de soja, roulées en boules puis aplaties et grillées.

Hakket kød af shortrib smagt til med sojasauce og andre krydderier og formet som flade runde hakkebøffer, der grilles.

Gehakt ribvlees op smaak gebracht met sojasaus en verschillende specerijen, in platte, ronde pasteitjes gevormd en dan gegrild. 다진 갈비살을 간장 양념장으로 간하여 둥글납작하게 빚은 뒤 구운 음식 .

Y Yeongyangdolsotbap

영양돌솥밥 ▒ Rice with nutritious ingredients in a sizzling stone pot Brodelnder Steinguttopfreis mit nahrhaften Zutaten.

Riz cuit avec des ingrédients nutritifs servi dans une marmite en pierre.

Brandvarm risret i stentøjsgryde med mættende ingredienser Rijstschotel met voedzame ingrediënten

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Rice, ginseng, chestnut, and jujubes, cooked and served in a hot stone pot. Served with soy sauce.

Reis, Ingwer, Maroni und Jujube werden in einem heissen Steinguttopf gekocht und in demselben serviert. Serviert mit Sojasauce.

Riz cuit à la vapeur dans une marmite en pierre avec des ingrédients nutritifs tels que du ginseng frais, du marron, du jujube, etc. Servi avec de la sauce de soja assaisonnée.

Kogt ris, ingefær, kastanjer og jujuber, serveres varm i stentøjsgryde. Serveres med sojasauce.

Rijst, ginseng, kastanje, jujube, gekookt en geserveerd in een aarden pot. Met sojasaus. 돌솥에 쌀, 수삼, 밤, 대추 등을 넣고 지은 영양밥. 간장 양념장을 곁 들인다.

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Spicy soup made with beef, leek, green bean sprouts, and bracken. Widely recognised as an invigorating meal in the summertime.

Scharfe Suppe mit Rindfleisch, Frühlingszwiebeln, grünen Sojasprossen und Farnkraut. Bekannt als kräftigendes Gericht für die Sommerzeit.

Potage épicé de bœuf avec des poireaux, des pousses de haricots mungo et des fougères. Plat nutritif consommé en été.

Krydret suppe kogt på oksekød, forårsløg, grønne bønnespirer og bregne. Kendt som et forfriskende måltid om sommeren.

Pikante soep van rund, lente-ui, scheutjes van groene bonen en varens. Alom geprezen als opkikker tijdens de zomermaanden

Yukgaejang

육개장 ▒ Spicy soup long-boiled with beef and vegetable Scharfe Rindsgemüsesuppe Soupe de bœuf épicé Krydret okse- og grønsagssuppe Pikante soep van rundvlees en groenten

소고기와 대파, 숙주, 고사리 등을 넣어 얼큰하게 끓인 국으로, 여름철 보양식으로 즐겨 먹는다.

Julienned raw beef seasoned with salt, garlic, and sesame oil. Served with Korean pear and garlic garnishing.

Gestifteltes rohes Rindfleisch gewürzt mit Salz, Knoblauch und Sesamöl. Serviert mit koreanischer Birne und Knoblauchgarnierung.

Bœuf frais en tranches fines assaisonné avec le sel, l’ail, l’huile de sésame, servi avec de la poire et de l’ail.

Fintsnittet råt oksekød smagt til med salt, hvidløg og sesamolie. Serveres med pynt af koreansk pære og hvidløg.

In julienne gesneden rauw rundvlees met zout, look en sesamolie. Geserveerd met een garnituur van Koreaanse peer en look

Yukhoe

육회 ▒ Korean-style beef tartare Koreanisches Rindstartar Tartare de bœuf à la coréenne.

Koreansk bøftartar Koreaanse rundtartaar

채썬 생소고기를 소금, 마늘, 참기름으로 양념하고 배와 마늘을 곁 들인다.

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ADDITIONAL LIST

AUSTRIA / VIENNA / WIEN ●Telephone +43(0)1 715 2524 ●Address Landstr.Haup Straße 2 (Hilton Passage Shop7), 1030 Wien

Damoa 다모아

Yoo Restaurent 유식당

●Telephone +43(0)1 597 2879 ●Address Stumperg. 27, 1060 Wien

BELGIUM / BRUSSELS / BRUXELLES Korean Barbecue(Arirang) 코리안 바비큐(아리랑)

●Telephone +32(0)3 ●Address Statiestraat

232 2594 8, 2018 Antwerpen

NETHERLAND / ROTTERDAM / ROTTERDAM Gamasot 가마솥

Goo Li Zeng Koreaans 고려정

●Telephone +31(0)117 386 750 ●Address Nieuwstraat 77, 4501BC

LD Rotterdam

Oostburg

●Telephone +31(0)20 646 3722 ●Address Nederhoven 9, 1083 AM Amsterdam

Khan 칸

Kimchi House 김치 하우스

Korean Garden 한국가든

Mokkalie 막걸리

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●Telephone +31(0)10 213 3048 ●Address Pannekoekstraat 103A, 3011

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●Telephone +31(0)70 365 1216 ●Address Korte Molenstraat 15, 2513

BM Den Haag

●Telephone +31(0)20 670 8323 ●Address Europaplein 21, 1078 GS Amsterdam ●Telephone +31(0)20 625 9251 ●Address Utrechtsestraat 42, 1017 VP Amsterdam

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SWITZLAND / LUCERNE / LUZERN ●Telephone +41(0)41 670 2562 ●Address Gehri Straße 3, 6010 Kriens

Hana Garden LU

하나가든

●Telephone +41(0)33 821 2152 ●Address Brienz Straße 38, 3800 Interlaken

Koreahof

●Telephone +41(0)21 323 0334 ●Address Av.Du Theatre 1, 1005 Lausanne

Lausanne Arirang

●Telephone +41(0)31 329 2945 ●Address Markthalle, Bubenbergplatz

Wok Town 9, 3011 Bern

코리아 호프

로잔 아리랑

웍촌

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PUBLICATION RIGHTS

KOREAN RESTAURANT GUIDE 2012, AUSTRIA, BELGIUM, DENMARK, NETHERLANDS, SWITZERLAND Published in January 2012 Published by Korean Food Foundation (KFF) aT Center, 232 Yangjae-dong, Seocho-gu, Seoul, Korea. Tel.+82(0)2-6300-2050~4 Website www.hansik.org Produced by Seoul Cultural Publishers Inc. Designed by design:SOOP Printed in Korea

한국 레스토랑 가이드 2012, 오스트리아, 벨기에, 덴마크, 네덜란드, 스위스 발행일 2012년 1월 발행처 (재)한식재단 : 서울시 서초구 양재동 232 aT센터, T.+82(0)2- 6300-2050~4 홈페이지 www.hansik.org 제작 (주)서울문화사 디자인 design:SOOP Copyright©Korean Food Foundation (KFF) No part of this book may be used or reproduced in any manner whatsoever without the written permission of the Korea Food Foundation.

Aucune partie de ce livre ne peut être utilisée ou reproduite de quelque manière que ce soit sans l’autorisation écrite de l’Editeur. 이 책 내용의 전부 또는 일부를 재사용하려면 반드시 저작권자의 동의를 얻어야 합니다.

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