한식가이드-독일

GERMANY

GERMANY

GERMANY

Dieser Ratgeber zur koreanischen Esskultur ist der erste Schritt im Rahmen des Projekts “Ratgeber zu guten koreanischen Restaurants im Auslandâ€?. Ziel ist die Vorstellung koreanischer Restaurants weltweit, um den Geschmack und Stil der koreanischen KĂźche einem internationalen Publikum bekannt zu machen. Es wurde eine Liste von koreanischen Restaurants in den Städten Berlin, DĂźsseldorf, Frankfurt am main und MĂźnchen erstellt. Experten der koreanischen und die Deutschen KĂźche besuchten und bewerteten diese. Es wurden 40 Restaurants ausgewählt, die im vorliegenden Ratgeber vorgestellt werden.

KOREAN RESTAURANT GUIDE

KOREAN RESTAURANT GUIDE 2012

KOREAN RESTAURANT GUIDE 2012

Die Korean Food Foundation ist eine private Stiftung, die durch Recherche und Forschung zur koreanischen Kßche, koreanisches Essen und die damit zusammenhängende Kultur im In- und Ausland vorstellt. Auch fÜrdert sie die relevante Industrie sowie Entwicklung und Marketing von Medieninhalten zur koreanischen Kßche.

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 Berlin, Dusseldorf, Frankfurt, and Munich in Germany. A total of 40 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

Hamburg

Schwerin

Bremen

Berlin Hannover

ë°œęą¸ě?Œěž…니다. ë?…ě?źě?˜ 대표 ë?„ě‹œě?¸ ë˛ ëĽźëŚ°, 뒤셀ë?„뼴프, í”„ëž‘í Źí‘¸ëĽ´íŠ¸, 뎌헨ě—?ě„œ ěš´ě˜ ë?˜ęł ěžˆëŠ”

KOREAN RESTAURANT GUIDEBOOKS

í•œě‹?ë‹šě?„ ëŒ€ěƒ ěœźëĄœ 댏스트뼟 ěž‘ě„ąí•˜ě˜€ěœźëŠ°, í•œęľ­ęłź ë?…ě?źě?˜ ě?Œě‹? ě „ëŹ¸ í?‰ę°€ë‹¨ě?´ í˜„ě§€ëĽź ë°ŠëŹ¸í•˜ě—Ź ěľœě˘… 40ęłłě?„ ěˆ˜ëĄ?í•˜ě˜€ěŠľë‹ˆë‹¤.

Potsdam Magdeburg

Dresden

DĂźsseldorf Weimar

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 Wiesbaden

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‹¤.

Frankfurt am Main

Mainz SaarbrĂźcken

Stuttgart MĂźnchen

�⼛ ⼎�⼧⼅⼣⼤⤟�⼇⼣⤿⼥ ⤿⼗⼤⼇⼣⼍ KW^MZ ⼅⼙ QVLL

" " 85

001-

INHALT

002 VORWORT 발간사

110 23 · CoCo 코코

008 EMPFEHLUNG 추천의 글

114 24 · DOMO 도모

GERMANY BERLIN / BERLIN

118 25 · GIL-SON 길손 122 26 · GO GUNG 고궁 126 27 · Hankook 한국

018 01 · BiBim 비빔

130 28 · Heidekrug 하이드크룩

022 02 · CORE 코레

134 29 · KANG NAM 강남

026 03 · FURUSATO 고향

138 30 · KONTIKI 콘티키

030 04 · GUNG JEON 궁전

142 31 · Mama Kim 마마킴

034 05 · Kim Chi Land 김치나라

146 32 · Mr. Lee 미스터리

038 06 · KIMCHI PRINCESS 김치공주

150 33 · Seoul 서울

042 07 · KOREA Haus 코리아하우스

154 34 · Silla 신라

046 08 · KOREA HAUS 한국관

158 35 · SONAMU 소나무

050 09 · MADANG 마당

162 36 · Yewon 예원

054 10 · MARU 마루 058 11 · SEOUL KWAN 서울관

GERMANY DUSSELDORF / DÜSSELDORF 064 12 · ARIRANG 아리랑 068 13 · BUSAN 부산 072 14 · GuSan 구산 076 15 · Koja 코야 080 16 · KOREA 코레아 084 17 · KOREA HAUS 한국관 088 18 · Seoul 서울

GERMANY MUNICH / MÜNCHEN 168 37 · ZUM KOREANER 줌 코리아너 172 38 · KIM'S 킴스 176 39 · K-Town 케이타운 180 40 · Seoul 서울 184 66 BELIEBTE MENÜS IN KOREANISCHEN RESTAURANTS IN DEUTSCHLAND 독일의 한식당 인기메뉴 66

092 19 · Shilla 신라

202 ANHANG LISTE 그 밖의 리스트

GERMANY FRANKFURT / FRANKFURT AM MAIN

204 URHEBERRECHT 판권

098 20 · ARIRANG 아리랑 102 21 · Batzenhaus 바첸하우스 106 22 · BULGOGI 불고기

KOREAN RESTAURANT GUIDE GERMANY

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VORWORT

GERMAN

Wir wollen durch die koreanische Küche die Freude am gesunden Geschmack der Natur teilen.

Koreanische Gerichte wurden im Ausland zuletzt immer beliebter, weil sie mit einem ausgewogenen Geschmack und gesunden Zutaten überzeugen.

Das Buch Koreanischer Restaurantführer 2012 Deutschland soll Ausländern den Wert der Tradition der koreanischen Küche vermitteln, insbesondere den Deutschen, die großen Wert auf Natur und Kultur legen.

Auf der gesamten koreanischen Halbinsel erstrecken sich Berge und Felder.

Weil sie von drei Seiten vom Meer umschlossen ist, werden beim Kochen Produkte aus Landwirtschaft, Viehzucht und Fischerei verwendet. Ein koreanisches Mahl besteht aus gekochtem Reis, Suppe, Kimchi und jahreszeitabhängigen Beilagen. Zutaten werden gedämpft, gekocht oder gebraten; dabei wird stets auf die Bewahrung der Nährstoffe und einen geringen Fettgehalt geachtet. Im Alltag werden pflanzliche Zutaten wie Gemüse, Pilze, Nüsse oder Algen verwendet, als Marinade dienen Gewürze aus fermentierten Bohnen wie Sojasoße und Sojapaste oder Chilipaste. Kimchi, Bohnenpaste und Chilipaste sind repräsentative fermentierte Speisen, die Koreaner täglich zu sich nehmen.

Sie enthalten Antioxidantien und sind krebsvorbeugend sowie cholesterinsenkend.

Experten empfehlen für die Vorbeugung von Zivilisationskrankheiten wie Übergewicht und Krebs und für die Stärkung des Immunsystems Gemüse und Fleisch im Verhältnis 8:2 sowie die Einnahme fermentierter Nahrungsmittel.

Die koreanische Esskultur trägt dem Rechnung. Bibimbap, Japchae, Galbijjim oder Sinseollo sind allesamt gesunde Gerichte, die Experten empfehlen würden.

In Korea wird Nahrung auch als Medikament gesehen. Verwendet werden daher saisonale Zutaten, die der Gesundheit dienen und so sorgsam eingesetzt werden wie bei der Herstellung von Heilmitteln. Koreanische Gerichte schonen die Organe, indem sie alle Geschmacksrichtungen von sauer, bitter, scharf, süß über salzig abdecken. Die Zutaten in den Naturfarben grün, weiß, rot, schwarz und gelb betonen die Harmonie von Geschmack, Nahrhaftigkeit und Schönheit.

Dieser Restaurantführer ist der erste Schritt des ‘Projekts Ratgeber zu guten koreanischen Restaurants im Ausland’, das den Weltbürgern durch die

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Vorstellung repräsentativer koreanischer Restaurants weltweit, die original koreanische Küche vorstellen soll. Erstellt wurde eine Liste von koreanischen Restaurants in der Hauptstadt Berlin, Düsseldorf, Frankfurt am Main und München.

Eine Expertengruppe aus deutschen und koreanischen Feinschmeckern bewertete die Restaurants hinsichtlich Geschmack, Service, Hygiene und Innenausstattung. 40 dieser Restaurants werden im vorliegenden Buch vorgestellt. Berücksichtigt wurden Restaurants mit Hausmannsküche, nobler oder eher rustikaler Atmosphäre. Sie werden ausführlich vorgestellt, sodass die Leser das für sie passende Restaurant aussuchen und besuchen können.

Wir hoffen, dass Europäer durch diese Publikation noch mehr koreanische Restaurants in Deutschland kennen lernen und der koreanischen Küche einen Schritt näher kommen werden. Restaurants, die leider nicht ausführlich vorgestellt werden konnten, werden im Anhang aufgelistet. Wir wollen diese Liste künftig erweitern. Auch ist eine Applikation in Planung, sodass Interessenten noch bequemer Zugang zu Informationen über koreanische Restaurants erhalten können.

Man sagt, dass die koreanische Küche den ‘Charakter des Teilens’ in sich trägt. Wer koreanisches Essen isst, teilt mit anderen das Interesse an Natur und Gesundheit sowie sein Herz. Wir hoffen, dass die Leser durch die koreanische Küche noch gesünder und glücklicher werden.

Zum Schluss möchten wir allen Experten der koreanischen und der deutschen Küche danken, die an der Entstehung dieses Buches mitgewirkt haben. Auch den koreanischen Restaurants, die bei den Interviews kooperiert haben, gilt unser Dank.

Januar 2012, Korean Food Foundation (KFF)

KOREAN RESTAURANT GUIDE GERMANY

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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, Germany aims to reveal the many qualities of Korean cuisine to Germans, who value nature and culture as well as people from other countries.

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 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 minimize the loss of nutrition. The most frequently used ingredients such as vegetables are pepped up with traditional condiments such as ganjang (soy sauce), doenjang (soy bean 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, anti-oxidant 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.

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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.

This guidebook presents a detailed list of the finest Korean restaurants in Germany. It is the foundation’s most ambitious effort to promote outstanding Korean restaurants outside of Korea and share the authentic flavors and style of Korean cuisine with people of other cultures. It reviews Korean restaurants presently operating in Berlin, Dusseldorf, Frankfurt, and Munich. A total of 40 restaurants made it to the final selection based on location visits and evaluations of food, service, hygiene, and décor by a group of Korean 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 Germany 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)

KOREAN RESTAURANT GUIDE GERMANY

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책을 펴내며 KOREAN

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. 이번에 발간하는 <한국 레스토랑 가이드 2012, 독일> 편은 자연과 문화 를 사랑하는 독일인을 비롯한 많은 유럽인들에게 한국의 전통 음식인 ‘한식’의 가치를 널리 알리기 위한 것입니다. 남북으로 길게 뻗은 한반도는 평야와 산으로 이루어져 있으며 삼면이 바다로 둘러싸여 농산물, 수산물, 축산물이 고루 생산됩니다. 한식 밥상은 쌀밥을 주식으로 국 또는 찌개, 김치가 기본으로 차려지며, 반찬은 계절에 따라 제철 재료를 선택하여 데치거나 굽거나 삶는 등 영양 손실을 최소화 하고 지방을 줄이는 조리법을 사용합니다. 평소에는 채소와 버섯, 견과류, 해조류 등의 식물성 재료 를 많이 쓰고, 콩을 발효시켜 만든 간장과 된장, 고추장 등의 천연 양념으로 맛을 냅니다. 한국인의 밥상에 매일 오르는 대표적인 발효식품인 김치와 된장, 고추장은 항암 및 항산화 효과가 뛰어나며 콜레스테롤 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・적색 ・흑색・황색 등 자연의 대표적인 다섯 가지 색깔을 음식에 담아 맛과 영양은 물론 미적인 아름다움 의 조화까지 꾀하고 있습니다. 이 가이드북은 이러한 한국 고유의 식문화를 담은 한식의 맛과 멋을 세계인들과 함께 누리고자 세 계 곳곳에 있는 대표 한식당을 소개하는 ‘해외 우수 한식당 가이드북 프로젝트’를 시작하기 위한 첫 발걸음입니다. 독일의 수도 베를린을 비롯하여 뒤셀도르프, 프랑크푸르트, 뮌헨 등 주요 도시에 서 운영되고 있는 한식당을 대상으로 리스트를 작성하였으며 한국과 독일의 음식 전문 평가단이 현지를 방문하여 음식의 맛, 서비스, 위생, 인테리어 등을 평가하여 최종 40곳을 수록하였습니다. 어머니의 손맛을 담은 소박한 한식당과 품격 있는 한정식 레스토랑, 한국의 전통주를 곁들일 수 있 는 캐주얼한 한식 레스토랑까지. 취향에 따라 선택할 수 있도록 다양한 종류의 한식당을 선별하고 상세한 설명을 곁들였습니다. 본 가이드북을 통하여 독일 내 한식당에 대한 이해를 넓히고 더 많은

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유럽인들이 한식의 매력에 공감하게 되기를 바랍니다. 지면 관계상 이번에 싣지 못한 한식당은 책 뒤쪽에 리스트로 정리했으며, 추후 보강 취재를 통하여 더 많은 한식당을 계속 소개해 나갈 예정입 니다. 또한 한식당 리스트는 모바일 애플리케이션으로도 개발하여 더 편리하게 한식을 접할 수 있 도록 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 독일의 음식 전문가들을 비롯한 관 계자 여러분, 그리고 취재에 적극 협조해주신 한식당 업주 여러분께 감사의 말씀을 전합니다.

2012년 1월, 한식재단

KOREAN RESTAURANT GUIDE GERMANY

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EMPFEHLUNG Pierre Gagnaire

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.

‘Korean Food Enjoyed by People Worldwide’ (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.

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

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Pierre Gagnaire (피에르 가니에르) 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.

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. 창의적이고 혁신적인 요리로 세계 최고 레스토랑에 주어지는 미슐랭 3스타를 획득했으며 파리, 런던, 도쿄, 서울 등에서 레스토랑을 운영 중이다.

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 (KFF), 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. 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 풍부하게 만들어줄 것입니다. <한국 레스토랑 가이드 2012>를 통해 유럽과 세계인이 한식의 맛과 멋, 나아가 한국의 문화를 알고 즐기게 되길 바랍니다.

Pierre Gagnaire 피에르 가니에르

KOREAN RESTAURANT GUIDE GERMANY

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EMPFEHLUNG Sang-hoon Degeimbre

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 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.

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.

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Sang-hoon Degeimbre (상훈 드장브르) 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.

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 serves as an Ambassador for Korean food. <미슐랭 가이드>에서 2스타 등급을 받은 한국계 벨기에 스타 셰프. 분자요리로 유명한 레스토랑 ‘래르 뒤 탕’을 운영하며 한식 홍보대사로 활동하고 있다.

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

Sang-hoon Degeimbre 상훈 드장브르

KOREAN RESTAURANT GUIDE GERMANY

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EMPFEHLUNG Lourdes Plana Bellido

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 im Sommer 2011 zum ersten Mal besucht habe, hat einen tiefen Eindruck 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 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.

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 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,

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Lourdes Plana Bellido (루르데스 플라나 벨리도) 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.

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. 마드리드 퓨전 국제미식서밋의 이사. 스페인의 요리학교 ‘에스쿠에라 알람비크’의 원장을 지냈으며 스페인 식문화와 관련된 일에 기여하고 있다.

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. 마드리드 퓨전 국제미식서밋(Madrid Fusion International Gastronomy Summit)의 이 사로서 이 책을 소개하는 소중한 기회를 주신 데 대해 감사드립니다. 2011년 여름, 저는 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 색상에도 일일이 의미를 부여하였 고, 이렇게 분류된 색상에 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

KOREAN RESTAURANT GUIDE GERMANY

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EMPFEHLUNG Yukio Hattori

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 in 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 glückdass 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.

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.

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

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

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.

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

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 Ambassadors so that they can introduce Korean food more effectively. This would maximise the results. 한식 레스토랑 가이드북을 기획하고 진행하는 한식재단에서 일본 측 심사위원장을 맡 아 달라며 저를 찾아준 것이 지난 2010년 봄이었습니다. 그 후 1년여에 걸쳐 제작한 <한국 레 스토랑 가이드 2011, 도쿄>가 2011년 4월에 발행되어 일본인들에게 한식을 소개하는 중요한 지침서가 되었습니다. 그러나 그 해 일본은 동북 대지진을 비롯한 재해들로 막대한 피해를 입었습니다. 이러 한 어려움 속에서도 일본 현지에서는 더욱 힘을 내어 한국 레스토랑을 경영하는 분들이 계셨습니 다. 일본의 한식당 가이드북 프로젝트에 참여한 사람 중 하나로서, 이들의 꿋꿋한 노력이 일본인들 은 물론 해외에서 온 관광객, 일본 내에 거주하는 외국인들에게 용기와 힘을 북돋아 준 것에 대해 무척 고맙고 기쁘게 생각합니다. 이들이 타국에서 한국의 식문화를 소중히 지키고 널리 전개하기 위해 끊임없이 노력하고 있다는 사실을 잊어서는 안 될 것입니다. 또한 한식재단에서는 본 가이드북 제작을 통해 한식당을 소개하는 것에 그칠 것이 아니라, 해외에서 한식당을 경영하는 많은 분들을 독려하고 적극 후원하여 현지에서 더욱 세심하게 한식을 소개하도록 홍보대사로서의 역할을 부여 한다면 더 큰 결실을 얻을 수 있을 것입니다.

Yukio Hattori 유키오 핫토리

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Liegt an einer Kulturstrasse, BiBim At the heart of Berlin’s cultural scene, BiBim 문화의 거리에 위치한, 비빔

Ein bei jungen Deutschen beliebtes Casual Restaurant Das koreanische Restaurant BiBim befindet sich im Trendbezirk Prenzlauer Berg.

Dort sind viele Clubs, Bars und Kinos beheimatet und es werden stets neue Kultur-und vergnügungsver anstaltungen geboten. Aufgrund dieser besonderen regionalen Merkmale ist das Restaurant 365 Tage im Jahr geöffnet. Zwar ist das Restaurant nicht besonders groß, doch gibt es eine “Pub Corner”, in der koreanisches Essen zusammen mit deutschem Bier genossen werden kann. Auch gibt es Tische im Freien, an denen sich an schönen Tagen beim Essen das Treiben auf der Straße beobachten lässt. Stammgäste sind Deutsche, darunter viele mit besonderem Interesse an Korea, und Touristen.

Casual fare sought by youthful locals BiBim is located in Prenzlauer Berg and is open year-round to serve the hip young locals constantly packing the area, due to its string of clubs, theaters, miscellaneous entertainment venues, and cultural events. The interior may not be spacious, yet it still boasts one corner refurbished in the style of a pub for patrons wishing to enjoy a range of German beer with their meals. The outdoor dining space is very attractive on a sunny day, serving as a place to see and be seen. BiBim’s regular clientele mainly consists of young Berliners interested in Korean culture, tourists, and neighborhood residents.

독일 젊은이들이 즐겨 찾는 캐주얼 한식당 한식 레스토랑 <비빔>은 젊은이들의 문화지구인 프렌츠라우어 베르크에 위치하고 있다. 클럽과 영 화관이 몰려 있고 오락・문화 이벤트가 상시적으로 열리는 지역 특성을 감안하여 365일 연중무휴 로 운영한다. 실내 공간은 그다지 넓지 않지만 한식에 독일식 맥주를 곁들일 수 있는 펍 코너까지 마 련돼 있다. 바깥에는 깔끔한 테이블이 여러 개 놓여 있어 날씨 좋은 날에는 거리를 감상하며 식사를 즐기기에 좋다. 한국을 알고 싶어하는 독일 젊은이들과 여행객, 지역 주민들이 주요 단골들이다.

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1 Chaeso-japchae* (Ohne Fleisch und stattdessen mit viel Gemüse / Glass noodles stir-fried with various julienned vegetables only without meat / 채소잡채) 2 Dubu-jorim-jeongsik (Setmenü Geschmorter Tofu / Prix-fixe meal with spicy braised tofu and sides / 두부조림 정식) 3 Kimchi pfannkuchen und Zucchini Pfannkuchen / Kimchi fritter and courgette fritter / 김치전과 호박전

Gemüse Japchae, gesund und vegetarisch In dem fleischlosen Gericht Gemüse-Japchae kommt die Einstellung des Kochs besonders gut zum Ausdruck. Kreiert wurde dieses gesunde Gericht speziell für Vegetarier. Verschiedene Gemüsesorten wie Zucchini, Sojasprossen, Pilze, Karotten oder Spinat werden kurz angebraten, um den frischen Geschmack und die Nährstoffe zu bewahren. Wenn Gemüsebeilagen serviert werden, wird den Gästen gerne erklärt, dass Zutaten, die kurz gekocht oder gebraten werden, gesünder sind als beispielsweise Frittiertes oder mit viel Öl gebratenes Gemüse. Das Menü geschmorter Tofu zählt zu den repräsentativsten Gesundheitsgerichten. Serviert werden proteinreicher geschmorter Tofu, drei Gemüsebeilagen und Kimchi.

Healthy choice for vegetarians, chaeso-japchae The non-meat, all-vegetable chaeso-japchae is BiBim’s signature dish, reflecting the chef’s firm conviction in favor of healthful cuisine. It is a “health food” devised for vegetarians, skillfully balanced in flavor, texture, and nutrition. It is made with lightly pan-fried julienned courgette and carrots, bean sprouts, mushrooms, and spinach. The chef also takes pride in offering a wide variety of namul (any type of vegetable or greens served fresh or cooked with seasoning), and the staff is keen to expound the method of preparation, which centers on parboiling or lightly sautéing, instead of oil-heavy frying, for their health benefits. The dubujorim prix-fixe is another health-centric choice. BiBim’s dubu-jorim, soybeanprotein-packed tofu slices boiled down in a BiBim-exclusive sauce, is accompanied by three types of namul and a bowl of kimchi.

채식주의자를 위한 건강식, 채소잡채 고기가 전혀 들어가지 않은 채소잡채는 주방장의 소신을 담은 메뉴다. 채식주의자를 위해 특별히 개 발한 건강 음식으로 애호박, 콩나물, 버섯, 당근, 시금치 등의 채소를 아주 살짝 볶아 아삭한 맛과 영 양을 살렸다. 손님들에게 나물 반찬을 내놓을 때면, 많은 양의 기름에 튀기거나 볶은 음식에 비해 살 짝 데치거나 볶은 채소가 얼마나 건강에 좋은지를 설명해주곤 한다. 두부조림 정식 역시 대표적인 건강 메뉴. 콩단백질이 풍부한 두부로 만든 조림에 세 가지 나물과 김치 등이 곁들여져 나온다.

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●Telefon +49(0)30 4431 9306 ●Adresse Danziger Straße 36, Prenzlauer Berg, 10435 Berlin ●Anfahrt Von der Station “Eberswalder Straße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 12:30-15:00 17:00-23:00 / Samstag-Sonntag 16:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Chaeso-japchae €8.50 Dubu-jorim-jeongsik €10.50

Kimchijeon und Hobakjeon €4

●Kosten pro Person €15-18 ●Plätze 30 ●Homepage www.bibim.de ●Telephone +49(0)30 4431 9306 ●Address Danziger Straße 36, Prenzlauer Berg, 10435 Berlin ●Directions Five-minute walk from Eberswalder Straße station ●Opening hours Monday-Friday 12:30-15:00 17:00-23:00 / Saturday-Sunday 16:00-23:00 /

Open all year round ●Recommended Chaeso-japchae €8.50 Dubu-jorim-jeongsik €10.50 Kimchijeon and hobakjeon €4 ●Meal for one €15-18 ●Seating 30 ●Website www.bibim.de ●전화번호 +49(0)30 4431 9306 ●주소 Danziger Straße 36, Prenzlauer Berg, 10435 Berlin ●찾아가는 길 에베르스발더 스트라세(Eberswalder Straße) 역에서 도보 5분 ●영업시간 월-금요일 12:30 -15:00 17:00-23:00 / 토-일요일 16:00-23:00 ●휴무 연중무휴 ●대표메뉴 채소잡채 8.50 두부조림 정식 10.50 김치전과 호박전 4 ●1인당 예산 15 -18 ●좌석 30석 ●홈페이지 www.bibim.de

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Essen wie bei Oma, CORE Grandmothers’ treasured recipes, CORE 할머니의 손맛, 코레

Essen wie Zuhause, serviert von zwei kochenden Omas Dieses Restaurant wird von zwei Großmüttern betrieben, die in Deutschland lange Zeit als Krankenschwestern gearbeitet haben. Weil sie bereits vor langer Zeit nach Deutschland kamen, kochen sie immer noch ganz nach traditioneller Art und bewahren den koreanischen Geschmack. Die angebotenen Gerichte gelten als koreanischer als in manchen Restaurants in Korea. Die zwei Köchinnen kochen und bedienen die Gäste selbst und bemühen sich durch regelmäßige Gespräche mit den Angestellten stets um Verbesserungen. Für das Innendesign wurde Holz verwendet, damit eine geborgene Atmosphäre wie zu Hause herrscht, die durch Omas hausgemachte Gerichte noch betont wird.

A pair of elderly chefs conjuring up dishes with motherly care This genial spot is run by two elderly women who moved to Germany decades ago to work as nurses. Because they left Korea a long time ago, their recipes and techniques have remained unaffected by Korea’s culinary trends. In fact, their dishes garner acclaim for bringing to life some of the authentic flavors of Korean cuisine now hard to come by in Korea. The two chefs, who make a great fuss about tending to customers themselves, never stand idle when it comes to finding shortcomings and making improvements through regular meetings with their staff. The interior design uses plenty of wood to capture the warmth unique to the traditional Korean home, providing an ideal background for the pair’s heartwarming dishes.

두 분의 할머니 셰프가 선보이는 정겨운 맛 오랜 기간 독일에서 생활해온 간호사 출신의 할머니 두 분이 운영하고 있다. 오래 전 한국을 떠나왔 기 때문에 오히려 전통적인 조리법과 손맛을 제대로 유지하고 있다. 그로 인해 한국 본토보다 더 한 국적인 맛을 낸다는 평을 듣고 있다. 직접 음식을 내고 손님들을 대접하는 이들은 직원들과의 미팅 을 정례화하여 식당의 개선책을 찾고자 노력한다. 할머니의 푸근한 손맛이 느껴지는 한국의 전통적 인 가정집 분위기를 내기 위해 나무 소재를 주로 사용하여 실내를 꾸몄다.

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1 Dak-gamjatang (Scharfe suppe aus Hähnchen und Kartoffeln / Hot pot of in-bone chicken and potatoes simmered in a feisty broth / 닭감자탕) 2 Baekban (Menü Baekban, bestehend aus Reis, Suppe und sechs verschiedenen Beilagen / A prix-fixe selection consisting of rice, soup, and six side dishes / 백반)

Schweißtreibende Delikatesse Dak-gamjatang Dak-gamjatang wird in kleinen Keramikgefäßen serviert und dem Geschmack der einheimischen Gäste entsprechend in einzelnen Portionen unterschiedlich scharf zubereitet. Dak-gamjatang, das aufgrund der Kartoffeln leicht dickflüssig und scharf ist, gilt als Delikatesse, bei der ein jeder ins Schwitzen kommt und die man doch immer wieder essen möchte. Das Menü Baekban besteht aus Reis, Eintopf und einigen Beilagen. Typisch für das Baekban-Menü im CORE ist der schlichte und reine Geschmack, ähnlich dem Essen zu Hause.

Neben Suppe und Kimchi werden sechs Beilagen serviert. Beliebte Gerichte sind außerdem Bibimbap mit einer farbigen Vielfalt von leicht gewürztem Gemüse und knusprige Gamjajeon (Kartoffelpfannkuchen).

Chili-spiked delicacy, dak-gamjatang Dak-gamjatang, with a feisty broth thickened with potatoes, is CORE’s specialty, making regulars break into sweats but still come back for more. The dish is simmered and served in an individual-sized earthen pot called ttukbaegi. The heat level can be adjusted as preferred by the patrons. Baekban refers to a prix-fixe meal consisting of a bowl of rice and soup accompanied by two or more side dishes, and CORE’s baekban is as simple and as hearty as if it were homemade. Piping hot rice is served with a soup, kimchi, and six different side dishes. Bibimbap with a colorful range of toppings of lightly-flavored namul (any type of vegetable or greens served fresh or cooked with seasonings) and crispy gamjajeon (potato fritter) are also popular choices.

땀 흘리면서 먹는 별미, 닭감자탕 1인분씩 작은 뚝배기에 끓여 내는 닭감자탕은 매운맛을 약간 조절하여 현지인들의 입맛에 맞게 제공하고 있다. 국물이 걸쭉하면서도 매콤한 닭감자탕은 땀을 뻘뻘 흘리며 먹은 뒤에 다시 찾게 되는 별미 메뉴다. ‘백반’은 밥에 국과 몇 가지 반찬을 곁들여 파는 일종의 세트 메뉴를 말하는데, <코레>의 백반은 소박하고 정갈한 것이 특징이다. 국, 김치 이외에 여섯 가지 반찬이 곁들여진다. 슴슴하게 양념한 나물을 색색이 얹은 비빔밥과 바삭한 감자전도 인기 메뉴.

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●Telefon +49(0)30 243 245 49 ●Adresse Pappelallee 84, 10437 Berlin ●Anfahrt Von der Station “Eberswalder Straße” eine Minute zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-22:00 / Samstag 17:00-22:00 ●Geschlossen Sonntag ●Hauptmenü Dak-gamjatang €7 Baekban €7.50 Gebratener Tofu mit Gemüse €5 ●Kosten pro Person €10 ●Plätze 38 ●Telephone +49(0)30 243 245 49 ●Address Pappelallee 84, 10437 Berlin ●Directions One-minute walk from Eberswalder Straße station ●Opening hours Monday-Friday 12:00-22:00 / Saturday 17:00-22:00 / Closed on Sundays ●Recommended Dak-gamjatang €7 Baekban €7.50 Dubu-gui and namul €5 ●Meal for one €10 ●Seating 38 ●전화번호 +49(0)30 243 245 49 ●주소 Pappelallee 84, 10437 Berlin ●찾아가는 길 에베르스발더 스트라세(Eberswalder Straße) 역에서 도보 1분 ●영업시간 월-금요일 12:00-22:00 / 토요일 17:00-22:00 ●휴무 일요일 ●대표메뉴 닭감자탕 7 백반 7.50 두부구이와 나물 5 ●1인당 예산 10 ●좌석 38석

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Essen wie bei Muttern, FURUSATO Dishes from mom’s kitchen, FURUSATO 어머니의 맛, 고향

Eine großzügige Besitzerin, die gerne “Mutti” gerufen wird Das Restaurant FURUSATO überrascht beim Betreten mit einer interessanten Einrichtung, da in beiden Räumen eine jeweils ganz unterschiedliche Atmosphäre herrscht. Der Eingangsbereich mit Empfangstresen und Bar ist modern gestaltet und spricht besonders junges Publikum an. Der Hauptsaal im hinteren Bereich ist hingegen im traditionellen Stil gehalten und versprüht mit alten koreanischen Möbeln und Bildern eine koreanische Atmosphäre. Zwar gibt es in der Gegend viele berühmte Restaurants und asiatische Läden, doch sticht das FURUSATO mit einer besonders großen Zahl an Stammgästen heraus. Das dürfte nicht zuletzt an der großzügigen Inhaberin liegen, die seit nunmehr 13 Jahren für den guten Geschmack der Gerichte sorgt. Stammgäste rufen sie gerne “Mutti”. Sie Teilt durch ihren hervorragenden Handgeschmask ihre Liebe zur koreanischen Küche mit den Gästen.

Female owner-chef serving each customer as family FURUSATO is an interesting eatery divided into two sections, each emanating a different atmosphere; the section in front of the counter and the bar near the entrance is a highly modish space catering to the tastes of younger generations, while the spacious hall inside is adorned with traditional touches, such as antique furnishings and folk art pieces. Amidst the spate of popular institutions and Asian cuisine specialists opening nearby, it remains unequalled in its expansive base of loyal customers. The key to FURUSATO’s success is the finesse of its female owner-chef, who has managed to whip up consistently outstanding dishes in generous portions; in fact, the Korean regulars call her “mom” as a way of showing their affection. The owner-chef continues to win the trust and friendship of her customers through her dedication to Korean cooking and heartwarming hospitality.

‘어머니’라 불리는 여주인의 푸짐한 인심 <고향> 식당은 두 개의 공간이 각각 다른 분위기를 연출하는 재미난 구조다. 카운터와 바가 있는 입 구 쪽은 젊은이들의 취향에 맞춰 모던하게 꾸몄고, 안쪽의 널찍한 홀은 전통가구와 옛날 그림 등으 로 한국적인 분위기를 냈다. 주변에 유명 식당과 아시아 요리 전문점이 많지만, 이 집은 특히 단골손 님이 많은 것으로 유명하다. 13년째 한결같은 맛을 유지하고 있는 인심 좋은 여주인 때문인데, 단골 들은 그녀를 ‘어머니’라 부른다. 그녀는 뛰어난 음식 솜씨와 한식에 대한 깊은 애정으로 손님들과 끈 끈한 정을 이어가고 있다.

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Fischeintopf ganz nach dem Geschmack der Deutschen Die Besitzerin empfiehlt besonders gerne Fischeintopf mit Garnelen, Miesmuschel und Krabben, ein Gesundheitsmenü, das viel Gemüse enthält, darunter Stiel und Blätter der Kronenwucherblume, Rettich, Tofu, Pilze oder Zucchini.

Auch Einheimische, die Eintopf weniger gern mögen, sind vom Geschmack der Fischeintopf überzeugt und bestellen das Menü immer wieder. Mandu (Maultaschen), die der Koch selbst zubereitet, werden mit frischem Gehacktem und Gemüse gefüllt. Dies sorgt für einen herzhaften Geschmack. Zudem ist die Teighülle so dünn, dass die Mandu nahezu im Mund schmelzen. Auch Ojingeo-bulgogi ist zu empfehlen. Für das Gericht werden zunächst Tintenfisch und Gemüse gebraten und anschließend mit Stielen und Blätter der Kronenwucherblume verfeinert.

Saengseon-jjigae that won the hearts of Berliners The strongest recommendation by the owner is saengseon-jjigae, a hot pot featuring seasonal fish, prawns, mussels, and crabs. Plenty of edible crown daisies, radish, tofu slices, mushrooms, and courgette are added to make it nutritionally faultless. This savory dish became a hit even among locals, who as a rule do not favor dishes with broth. Mandu, each piece made in-house by the chef, boasts a wonderfully tempting flavor created by rich fillings of succulent ground meat combined with finely chopped fresh vegetables, with its paper-thin skin melting in the mouth. Ojingeo-bulgogi, a stir-fry of squid and vegetables pepped up with ediblecrown daisies, is also a treat no one should miss. 독일인들이 반한 생선찌개 여주인이 추천하는 메뉴는 제철 생선과 새우, 홍합, 게 등을 넣어 끓인 생선찌개. 쑥갓과 무, 두부, 버 섯, 호박 등의 채소를 풍성하게 넣어 건강식으로 그만이다. 원래 국물 요리를 선호하지 않는 독일인 들이지만, 그 맛에 반해 단골이 되곤 한다. 주방장이 직접 빚은 만두는 신선한 고기와 채소를 갈아 넣어 향이 좋고 얇은 만두피는 입안에서 사르르 녹는다. 갖은 채소와 함께 오징어를 볶은 뒤 쑥갓을 넣어 향을 돋운 오징어불고기도 맛있다.

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●Telefon +49(0)30 313 7575 ●Adresse Leibniz Straße 35, 10625 Berlin ●Anfahrt Von der Station “Wilmersdorfer Straße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 17:00-24:00 ●Geschlossen Sonntag ●Hauptmenü Gedämpfte Mandu €4 Saengseon-jjigae (zwei Portionen) €38 Ojingeo-bulgogi €15.50 ●Kosten pro Person €20-25 ●Plätze 80 ●Homepage www.furusato.de ●Telephone +49(0)30 313 7575 ●Address Leibniz Straße 35, 10625 Berlin ●Directions Five-minute walk from Wilmersdorfer Straße station ●Opening hours Monday-Saturday 17:00-24:00 / Closed on Sundays ●Recommended Jjin-mandu €4 Saengseon-jjigae (for two) €38 Ojingeo-bulgogi €15.50 ●Meal for one €20-25 ●Seating 80 ●Website www.furusato.de ●전화번호 +49(0)30 313 7575 ●주소 Leibniz Straße 35, 10625 Berlin ●찾아가는 길 빌메르스도르퍼 스트라세(Wilmersdorfer Straße) 역에서 도보 5분 ●영업시간 월-토요일 17:00-24:00 ●휴무 일요일 ●대표메뉴 찐만두 4 생선찌개(2인) 38 오징어불고기 15.50 ●1인당 예산 20-25 ●좌석 80석 ●홈페이지 www.furusato.de

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Die Attraktivität der koreanischen Küche, GUNG JEON The charm of Korean cuisine, GUNG JEON 한식의 매력, 궁전

Wer Lust auf koreanisches Essen hat, geht ins GUNG JEON Vor elf Jahren wurde das Restaurant am jetzigen Ort eröffnet. Die Frau kümmert sich um die Bewirtung der Gäste und der Mann kocht. GUNG JEON ist ein Restaurant, das von in Berlin lebenden Ausländern und Einheimischen an Tagen aufgesucht wird, an denen man Lust auf koreanisches Essen hat. Weil sich das Lokal an einer großen Straße befindet, ist es leicht zu finden. Auch sind der Innenraum des Restaurants und die Terrasse mit ihren großen Sonnenschirmen sehr großzügig angelegt. Außerdem gibt es einen weiteren Raum, in dem etwa 20 Personen Platz finden. Wie der Name GUNG JEON (auf Koreanisch Palast) bereits andeutet, sind das Essen und die Einrichtung auf hohem Niveau.

Satisfying your yearning for authentic Korean flavors GUNG JEON, in its 11th year of operation at its present location, is run by a husband and wife team. The wife runs the dining hall, and the husband the kitchen. It is “the place to go” for many Germans and expatriates residing in Berlin when they get a craving for Korean food. It is easily accessible, as it is located on a main road. Its airy, well-appointed interior is attractive, while the outdoor terrace, with its oversized parasols, offers a laid-back space. GUNG JEON also offers a private room that can accommodate about 20 people and is great for special occasions. All in all, the tastefully decorated interior and exquisite food live up to the name GUNG JEON, a Korean term for “palace”.

한국 음식이 먹고 싶을 때는, 궁전으로 지금의 자리에 문을 연 지 11년째, 아내가 매장을 운영하고 남편은 주방을 지키고 있다. 베를린에 거 주하는 외국인들과 독일인들이 문득 한식이 생각날 때 찾아오는 곳이 바로 <궁전> 레스토랑이다. 큰 길가에 위치하고 있어 접근성이 뛰어난데다 실내 공간이 탁 틔여 있고, 대형 파라솔이 있는 야외 테 라스도 널찍하다. 20여 명을 수용할 수 있는 별실이 따로 있어 모임을 갖기에도 좋다. <궁전>이라는 이름에 걸맞게 공간과 음식 모두 품격을 갖춘 레스토랑이다.

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1 Am Tisch gebratenes samgyeopsal-nakji-bokkeum / Stir-fry of pork belly slices and baby octopus cooked by order / 즉석에서 구워주는 삼겹살낙지볶음 2 Doenjang-jjigae* mit Meeresfrüchtebrühe / Doenjangjjigae* simmered with a seafood broth / 해물 육수를 넣은 된장찌개 3 Haemul-pajeon* (Meeresfrüchte und Frühlingszwiebel Pfannkuchen / Seafood and spring onion fritter / 해물파전)

Doenjang-jjigae mit Meeresfrüchten und leckerer Brühe Das Restaurant legt Wert auf den original Geschmack der koreanischen Gerichte und ist bei Freunden der koreanischen Küche beliebt. Seit der Eröffnung bis zum heutigen Tag ist das Menü Doenjang-jjigae (Bohnenpasteeintopf) mit Meeresfrüchten bei den Stammgästen am gefragtesten. Der Eintopf wird mit Miesmuschel, Baby-Oktopus, Tintenfisch und der vom Koch selbst zubereiteten Bohnenpaste gekocht. Der vielschichtige Geschmack des fermentierten und leicht streng riechenden Doenjang und der Meeresfrüchte ist sehr ausgewogen. Die Brühe hat einen reinen Nachgeschmack und ist ebenfalls sehr lecker. Samgyeopsal-nakji-bokkeum, Baby-Oktopus und Schweinefleisch in scharfer Soße, wird vom Kellner am Tisch gebraten. Als Vorspeise zu den scharfen koreanischen Gerichten ist Haemul-pajeon (Meeresfrüchtepfannkuchen) zu empfehlen.

Haemul-doenjang-jjigae noted for savory broth The menu offers a wide selection of expertly executed Korean fare that keeps pulling in an international mix of enthusiasts. The invincible bestseller since opening has remained haemul-doenjang-jjigae. This hot pot features mussels, baby octopus, and squid simmered with doenjang (soybean paste) made from scratch by the chef. The depth of flavor unique to this long-fermented condiment is well complemented by slivers of seafood that together create a zesty flavor.

Samgyeopsal-nakji-bokkeum, pork belly and baby octopus tossed in a feisty sauce and grilled, is cooked on the table-top grill by the server. The subtle haemulpajeon is a great starter to be followed up by intensely spiced main courses. 국물이 시원한 해물된장찌개 한식 고유의 맛에 충실한 이곳의 음식들은 다양한 국적의 마니아들을 형성했다. 오픈한 이후 지금까지 단골들로부터 가장 큰 인기를 끌고 있는 메뉴는 ‘해물된장찌개’. 홍합, 낙지, 오징어 등의 갖은 해물과 주 방장이 직접 담근 된장으로 조리한 찌개인데, 발효식품인 된장 특유의 묵직한 맛에 해물이 어우러져 맛 이 깊으면서도 시원하다. 삼겹살과 낙지를 매운 양념으로 무쳐 볶아 먹는 ‘삼겹살낙지볶음’은 종업원이 테이블에서 직접 조리해준다. 매콤한 음식에 곁들이기 좋은 전식으로는 해물파전을 추천한다.

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●Telefon +49(0)30 895 418 92 ●Adresse Kurfürstendamm 134, 10711 Berlin ●Anfahrt Von der Station “Halensee” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-23:00 ●Geschlossen Sonntag ●Hauptmenü Samgyeopsal-nakji-bokkeum (zwei Portionen) €35

Haemul-doenjang-jjigae €12.50 Haemul-pajeon €15

●Kosten pro Person €25-30 ●Plätze 90 ●Homepage www.gungjeon.de

●Telephone +49(0)30 895 418 92 ●Address Kurfürstendamm134, 10711 Berlin ●Directions One-minute walk from Halensee station ●Opening hours Monday-Saturday 12:00-23:00 / Closed on Sundays ●Recommended Samgyeopsal-nakji-bokkeum (for two) €35

Haemul-doenjang-jjigae €12.50 Haemul-pajeon €15

●Meal for one €25-30 ●Seating 90 ●Website www.gungjeon.de

●전화번호 +49(0)30 895 418 92 ●주소 Kurfürstendamm134, 10711 Berlin ●찾아가는 길 할레네세(Halensee) 역에서 도보 1분 ●영업시간 월-토요일 12:00-23:00 ●휴무 일요일 ●대표메뉴 삼겹살낙지볶음(2인) 35 해물된장찌개 12.50 해물파전 15 ●1인당 예산 25-30 ●좌석 90석 ●홈페이지 www.gungjeon.de

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Original koreanisches Essen im, Kim Chi Land Authentic Korean cooking, Kim Chi Land 한식의 정수, 김치 나라

Helle Atmosphäre wie auf einem Gemüsefeld Das Kim Chi Land wurde im September 2011 eröffnet, um auf der Grundlage einer langjährigen Erfahrung beim Betrieb eines Fleischrestaurants in Korea, die koreanische Küche in Deutschland vorzustellen. Weil das Eingangsschild sowie die Außen− und Innenwand grün gestrichen sind, fühlt man sich leicht wie auf einem Gemüsefeld. Dank der großen Fenster fällt viel Licht in den Innenraum. Der Besitzer ist hoch motiviert und möchte den Deutschen die authentische koreanische Küche vorstellen. Er bereitet sogar die etwas streng riechende *Cheonggukjang selbst zu. Hierfür werden gekochte Bohnen bei einer hohen Temperatur fermentiert. Es ist eine Art Bohnenpaste und sie wird als Suppe mit Tofu und Kimchi gekocht.

Sun-kissed sensations, all year round The owner-chef of Kim Chi Land opened its doors in September 2011 to showcase authentic Korean cooking to German foodies, based on expertise gained by operating a Korean barbeque restaurant in Korea. The restaurant’s exterior and interior, as well as the signage, are all painted in green, giving the impression of a greenhouse filled with fresh vegetables. The place feels sun-kissed, with plenty of sunlight streaming in through the glass walls. The owner-chef is passionate about promoting true Korean cuisine, and eagerly anticipates the day the restaurant can ferment cheonggukjang on-site from scratch and serve a hot pot of cheonggukjang to local patrons. * Cheonggukjang is a condiment made by fermenting boiled soybeans at high temperatures, thus producing a very powerful smell akin to a pungent cheese. Cheonggukjang is an acquired taste, even for some native Koreans. However, its savory, nutty flavor and high nutritional value make it a timeless staple. It is usually simmered with tofu and kimchi to make jjigae.

싱싱한 채소 농원처럼 밝은 분위기 2011년 9월에 오픈한 <김치 나라>는 한국에서 오랫동안 고깃집을 운영한 주인이 그동안의 경험을 살 려 한국 전통 요리를 선보이고 있다. 간판과 외벽, 내벽이 온통 그린 컬러로 채색되어 마치 채소 농원 에 들어온 것 같은 느낌을 주는 이곳은 시원스러운 통창으로 안쪽 테이블까지 햇살이 깊이 들어와 밝은 분위기다. 많은 독일인들에게 한식의 진수를 알리고 싶다는 주인은 냄새가 강한 청국장까지도 직접 만들어 선보이겠다는 열정을 갖고 있다.

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1 Ttukbaegi-bulgogil* mit ausgezeichneter Brühe / Ttukbaegi-bulgogil* with its much-praised broth / 국물 맛이 일품인 뚝배기불고기 2 Bulgogi*-jeongol in großzügigen Portionen / Bulgogi*-jeongol in generous servings / 푸짐한 불고기전골 3 Kimchijeon* (KimchiPfannkuchen / Kimchi fritter / 김치전)

Bulgogi mit augezeichneter Brühe Das repräsantivste Menü im Kimchi Land ist Ttukbaegi-bulgogi (Bulgogi im Keramiktopf). In einem traditionellen koreanischen Gefäß aus Ton werden Glasnudeln und verschiedene Gemüsesorten wie Zwiebeln, Karotten, Lauch oder Pilze mit gewürztem Rindfleisch und reichlich Brühe zubereitet. Besonders beliebt ist dieses Menü bei Deutschen, die gerne Fleisch essen. Vor allem die Brühe, mit viel Flüssigkeit vom Gemüse und Fleisch, schmeckt ausgezeichnet. Auch Bulgogi-jeongol wird mit Glasnudeln und verschiedenem Gemüse in großzügiger Menge serviert. Zwar ist die klare Brühe allein schon lecker, doch ist insbesondere das Gemüse eine wahre Delikatesse. Als Vorspeise empfehlenswert sind Kimchi-haemul-pajeon (Pfannkuchen mit Kimchi, Meeresfrüchte und Frühlingszwiebeln) und Gamjajeon (Kartoffelpfannkuchen).

Bulgogi with broth of notoriety Kim Chi Land’s signature dish is undoubtedly ttukbaegi-bulgogi. Richly marinated bulgogi, in combination with glass noodles, onion, carrot, spring onion, and mushrooms, is simmered in a traditional earthen pot with broth more plentiful than usual. It is highly popular among meat-loving German patrons, who come back for more of its assorted vegetables and meaty broth. Bulgogi-jeongol, a more elaborate version of ttukbaegi-bulgogi, also contains an abundance of glass noodles and vegetables. The light yet deep-tasting broth is a delicacy in itself, but health-conscious patrons rave about its assorted vegetables in generous portions. Popular starter selections include kimchi-haemul-pajeon (fritter of kimchi, seafood and spring onion) and gamjajeon (fritter made with ground potatoes). 국물맛이 일품인 불고기 <김치 나라>의 대표 메뉴는 뚝배기불고기. 흙으로 구운 한국의 전통 그릇 뚝배기 안에 당면, 양파, 당 근, 파, 버섯 등의 각종 채소와 양념한 소고기를 듬뿍 넣어 끓이는데, 국물을 좀 넉넉하게 잡는다. 갖 은 채소와 고기 맛이 우러난 육수 때문에 독일인들에게 특히 인기가 많다. 불고기전골 또한 당면과 함께 각종 채소가 풍성하게 담겨 나온다. 맑고 시원한 국물도 별미지만, 몸에 좋은 채소를 건져 먹는 것이 색다른 즐거움을 준다. 전식 메뉴로 인기 있는 김치해물파전, 감자전도 추천할 만하다.

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●Telefon +49(0)30 3132 881 ●Adresse Uhland Straße 194, 10623 Berlin ●Anfahrt Von der Station “Zoologischer Garten” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-24:00 / Sonntag 16:30-23:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Ttukbaegi-bulgogi €7.90 Bulgogi-jeongol (zwei Portionen) €24.50

Kimchijeon €6.50

●Kosten pro Person Mittags €6.50 / Abends €8.50 ●Plätze 44 ●Telephone +49(0)30 3132 881 ●Address Uhland Straße 194, 10623 Berlin ●Directions Five-minute walk from Zoologischer Garten station ●Opening hours Monday-Saturday 11:30-24:00 / Sunday 16:30-23:30 / Open all year round ●Recommended Ttukbaegi-bulgogi €7.90 Bulgogi-jeongol (for two) €24.50

Kimchijeon €6.50

●Meal for one Lunch €6.50 / Dinner €8.50 ●Seating 44 ●전화번호 +49(0)30 3132 881 ●주소 Uhland Straße 194, 10623 Berlin ●찾아가는 길 줄로지슈허 가르텐(Zoologischer Garten) 역에서 도보 5분 ●영업시간 월-토요일 11:30-24:00 / 일요일 16:30-23:30 ●휴무 연중무휴 ●대표메뉴 뚝배기불고기 7.90 불고기전골(2인) 24.50 김치전 6.50 ●1인당 예산 점심 6.50 / 저녁 8.50 ●좌석 44석

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Enthusiasmus junger Leute, KIMCHI PRINCESS Hot spot among young locals, KIMCHI PRINCESS 젊은이들의 열기, 김치공주

Koreaner in zweiter Generation in Deutschland betreiben das Restaurant KIMCHI PRINCESS von Chefin Young-mi Park ist ein Restaurant, das von koreanischstämmigen Deutschen mit dem Gedanken eröffnet wurde, die koreanische Küche bekannt zu machen. Der Innenraum ist großzügig gestaltet und vermittelt den Eindruck einer Uni-Mensa. Grund ist das Konzept des Restaurants des “Zusammen genießen”. An den großen und langen Tischen können 8-10 Personen sitzen. Auf natürliche Weise sitzen so Fremde beisammen und werden Freunde. Mütter der Mitarbeiter, die zur ersten Generation der Koreaner in Deutschland gehören, prüfen kritisch das Menü, die Zubereitung und den Geschmack der Gerichte und geben Tipps. Diese werden bei der Restaurantleitung beachtet.

Launch pad of second-generation Korean immigrants KIMCHI PRINCESS is an ambitious venture launched by a group of secondgeneration Korean immigrants led by Park Young-mi, and the group aims to spotlight the beauty of Korean cuisine. The décor of the warehouse-like interior has the feel of a university cafeteria, as the restaurant’s distinctive theme is “a place everybody can enjoy together”. Each table has communal seating for eight to ten people, enabling customers to gather and strike up new friendships. The owners closely consult their mothers, first-generation Korean immigrants to Germany, for menu selections and recipes, and the result of this is reflected in the restaurant’s operation.

한인 교포 2세들이 운영하는 한식당 <김치공주>는 박영미 사장을 중심으로 한인 교포 2세들이 한국의 음식 문화를 널리 알리기 위해 야 심차게 창업한 식당이다. 넓은 창고 같은 분위기라 마치 대학 구내식당같이 느껴지는데, 이는 ‘더불 어 함께 즐기는 분위기’를 콘셉트로 정한 때문이다. 넓고 긴 테이블은 10여 명 정도가 함께 앉을 수 있어 모르는 사람들도 이곳에 들어오면 친구가 된다. 교포 1세대인 어머니들로부터 메뉴 구성 및 조 리법에 대한 조언을 듣고 수시로 맛을 테스트해서 운영에 반영하고 있다.

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1 Haemul-sundubu-jjigae* (Weich tofu Eintopf mit Meeresfrüchten / Soft tofu hot pot pepped up with seafood / 해물순두부찌개) 2 Rindfleischgericht Bulgogi* auf heißer Stahlplatte / Bulgogi* served on a heated steel plate / 뜨겁게 달군 철판에 담겨 나오는 불고기

Gerichte, zu denen auch ein Gläschen Alkohol passt Sundubu-jjigae (Eintopf mit weichem Tofu), die mit vielen Meeresfrüchten gekocht wird, schmeckt hervorragend. Das Rindfleischgericht Bulgogi, das auf einer Stahlplatte serviert wird, damit man es heiß essen kann, ist bei Jung und Alt gleichermaßen und über alle Nationalitäten hinweg sehr beliebt. Man kann dieses Gericht mit Reis zusammen einnehmen oder als Beilage zum Alkohol genießen. Das Ojingeo-bokkeum mit viel Gemüse wird mit süßlicher Chilipaste gewürzt und unterstreicht die Attraktivität der scharfen koreanischen Gerichte.

Ein Merkmal dieses Restaurants ist, alle Gerichte zu Reis als eine Mahlzeit oder als Beilage zu Alkohol gut possen.

Dishes perfectly complementing both cooked rice and alcoholic drinks Sundubu-jjigae served in ttukbaegi (an individual-sized earthen pot) is savory and zesty, unsparingly abundant with seafood. Bulgogi, served on a heated steel plate to keep it warm throughout the meal, is one of the most popular selections sought by a wide spectrum of customers of different ages and ethnic backgrounds. Some enjoy it as a side dish with piping hot rice, and others as anju, a dish intended to complement alcoholic drinks. Ojingeo-bokkeum, slivers of squid stir-fried with plenty of assorted vegetables, is spiked with pleasantly sweet and pungent gochujang (red chili pepper paste), an artful demonstration of the enthralling spiciness of KIMCHI PRINCESS’ food that makes patrons visit time and again. All menu selections perfectly pair with either a bowl of rice to make a hearty meal, or glasses of Korean liquor.

밥과 술 어디에나 잘 어울리는 음식 뚝배기에 담겨 나오는 순두부찌개는 해산물을 듬뿍 넣어 감칠맛이 뛰어나다. 또한 뜨겁게 먹을 수 있도록 철판에 담겨 나오는 불고기는 연령과 국적에 상관없이 인기가 높은데, 밥과 함께 먹기도 하고 술안주로도 즐겨 찾는다. 채소를 듬뿍 넣은 오징어볶음은 은은한 단맛이 나는 고추장을 넣어 한국의 매운맛이 가진 매력을 보여준다. 모든 메뉴가 식사로도, 술안주로도 잘 어울리는 것이 특징이다.

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●Telefon +49(0)163 4580 203 ●Adresse Skalitzer Straße 36, 10999 Berlin ●Anfahrt Von der Station “Kottbusser Tor” fünf Minuten zu Fuß ●Öffnungszeiten Sonntag-Donnerstag 18:00-23:00 / Freitag-Samstag 18:00-24:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Haemul-sundubu-jjigae €10.50 Bulgogi €17.50 Ojingeo-bokkeum €11.50 ●Kosten pro Person €11 ●Plätze 100 ●Homepage www.kimchiprincess.com ●Telephone +49(0)163 4580 203 ●Address Skalitzer Straße 36, 10999, Berlin ●Directions Five-minute walk from Kottbusser Tor station ●Opening hours Sunday-Thursday 18:00-23:00 / Friday-Saturday 18:00-24:00 /

Open all year round ●Recommended Haemul-sundubu-jjigae €10.50 Bulgogi €17.50 Ojingeo-bokkeum €11.50 ●Meal for one €11 ●Seating 100 ●Website www.kimchiprincess.com ●전화번호 +49(0)163 4580 203 ●주소 Skalitzer Straße 36, 10999, Berlin ●찾아가는 길 코트부세르 타르(Kottbusser Tor) 역에서 도보 5분 ●영업시간 일-목요일 18:00 -23:00 / 금 -토요일 18:00 -24:00 ●휴무 연중무휴 ●대표메뉴 해물순두부찌개 10.50 불고기 17.50 오징어볶음 11.50 ●1인당 예산 11 ●좌석 100석 ●홈페이지 www.kimchiprincess.com

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KOREAN RESTAURANT

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Kreativer Stil kommt zum Ausdruck, KOREA Haus Delights of great style and originality, KOREA Haus 창의적인 스타일, 코리아 하우스

Enthusiastische junge Köche, KOREA Haus Im KOREA Haus arbeiten viele junge Köche mit viel Experimentenlust. Der Chefkoch, der die japanische und koreanische Küche vor Ort gelernt hat, entwickelte viele neue Rezepte, um den Europäern die koreanischen Gerichte noch schmackhafter zu machen. Er betont, dass es am Wichtigsten sei, die deutschen Gäste vor Ort zu verstehen und durch eine Soße, die dem Geschmack der Deutschen angepasst wird, versucht er ihnen die koreanischen Gerichte näher zu bringen. Die Einrichtung mit ihren vielen koreanischen Dekorationsgegenständen vermittelt den Eindruck, dass ein Gasthaus aus Seoul kurzerhand nach Berlin verlegt wurde. In dem Raum mit einem traditionell koreanischen Landschaftsgemälde an der Wand können acht Personen gemütlich essen. Hervorzuheben ist, dass man auch Makgeolli kosten kann, ein traditionelles Alkohol-Getränk aus Reis, das der Koch selbst zubereitet.

Characterful cooking of a promising young chef, KOREA Haus KOREA Haus is the lab for the cooking experiments of its young owner-chef.

The owner-chef, who trained in many kitchens specializing in both Japanese and Korean cuisines, continues to craft fresh recipes that are more tempting to the palates of European patrons. His priority lies in gaining a clear understanding of the needs of locals, and the select range of sauces he created are added to his dishes as a spin to appeal to not only Korean cuisine enthusiasts, but also novices. The interior, charmingly adorned with ornaments from Korea, provides a rendition of a corner pub in Seoul. The private room with its traditional blackand-white painting is great for a gathering of about eight. KOREA Haus is also celebrated for its house-made rice-based spirit called makgeolli.

젊은 요리사의 열정, 코리아 하우스 <코리아 하우스>는 젊은 요리사의 실험 정신이 가득한 곳이다. 일식과 한식 요리를 모두 현장에서 배운 오너 셰프는 유럽인들에게 한국 음식을 더 맛있게 제공하기 위해 다양한 레시피를 개발했다. 그는 현지의 독일 손님을 이해하는 것이 가장 중요하다고 생각했고, 그래서 그들의 취향에 맞는 소 스를 만들어 한식을 보다 친근하게 받아들일 수 있도록 했다. 한국적인 소품으로 아기자기하게 장 식한 실내는 마치 서울의 주점을 그대로 옮겨 놓은 듯하다. 산수화가 걸려 있는 별실은 8명 정도 오 붓한 모임이 가능하다. 셰프가 직접 쌀로 빚은 막걸리를 맛볼 수 있는 것도 또 다른 즐거움이다.

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1 Bibimbap* mit gebratenem Tofu / Dubu-bibimbap* topped with lightly pan-fried tofu slices / 살짝 구 운 두부를 넣은 두부비빔밥 2 Dubu-gangjeong (Süß frittiertes Tofu / Sweet deep-fried tofu / 두부강정) 3 Dakgangjeong* (Süß-scharf frittiertes Hähnchen / Sweet and spicy deep-fried chicken / 닭강정)

Gesundes Gericht Tofu Bibimbap Ganz dünn geschnittene frittierte Kartoffeln werden nicht als Snack, sondern als Beilage serviert. Die frittierten Kartoffeln werden mit Sojasoße gewürzt. Der salzige Geschmack regt den Appetit an. Ein Gericht, das der Chefkoch Gästen empfiehlt, die besonders auf die Gesundheit achten ist Tofu Bibimbap. Das Bibimbap wird mit gebratenem Tofu und sechs verschiedenen Gemüsesorten zubereitet und passt ausgezeichnet zur scharfen Chilisoße. Ein weiteres Lieblingsgericht der Gäste ist Dubu-gangjeong, das unter dem Namen Tofu Steak angeboten wird. Dieses bietet ein völlig neues Geschmackserlebnis, da sich unter einer knusprigen Kruste weicher Tofu versteckt.

Dubu-bibimbap for the health-conscious Finely sliced potato fries are served as one of the side dishes here. The fries are tossed with a ganjang-based sauce for a pleasingly salty flavor to whet the appetite. The chef’s recommendation is dubu-bibimbap formulated to appeal to German patrons serious about healthful cuisine. Lightly pan-fried tofu slices and six varieties of farm-fresh vegetables are served atop rice, perfectly paired with a piquant gochujang (red chili pepper paste) sauce. Another popular choice is dubu-steak, which is the chef’s reinvention of the traditional dubugangjeong (tofu lightly deep-fried and then stir-fried with a sweet and spicy sauce). It is a delight to bite through the crisp skin into the tender, silky inside. 건강식으로 인기 높은 두부비빔밥 아주 얇게 썰어서 튀긴 감자튀김이 스낵이 아니라 밑반찬으로 곁들여져 나오는데, 튀긴 감자를 간장 소스에 버무려 짭짤한 맛이 식욕을 돋운다. 건강식을 선호하는 독일인들의 기호에 맞춰 개발한 두 부비빔밥은 셰프가 추천하는 대표 메뉴. 살짝 구운 두부와 여섯 가지 싱싱한 채소를 밥 위에 얹어 나 오는데, 톡 쏘는 강한 맛의 고추장 소스와 절묘한 조화를 이룬다. 또 다른 인기 메뉴 중 하나인 두부 강정은 ‘두부스테이크’란 메뉴로 서빙된다. 바삭하게 익힌 겉껍질 속에 부드러운 맛이 숨어 있어 색 다른 식감을 준다.

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●Telefon +49(0)30 4579 8367 ●Adresse Nazarethkirch Straße 45, 13347 Berlin ●Anfahrt Von der Station “Leopoldplatz” drei Minuten zu Fuß ●Öffnungszeiten Dienstag-Samstag 15:00-23:00 / Sonntag 14:00-23:00 ●Geschlossen Montag ●Hauptmenü Dubu-bibimbap €10 Dubu-steak (Dubu-gangjeong) €8.50 Dakk-gangjeong €7 ●Kosten pro Person Mittags €6-10 / Abends €13 ●Plätze 28 ●Telephone +49(0)30 4579 8367 ●Address Nazarethkirch Straße 45, 13347, Berlin ●Directions Three-minute walk from Leopoldplatz station ●Opening hours Tuesday-Saturday 15:00-23:00 / Sunday 14:00-23:00 / Closed on Mondays ●Recommended Dubu-bibimbap €10 Dubu-steak (Dubu-gangjeong) €8.50 Dak-gangjeong €7 ●Meal for one Lunch €6-10 / Dinner €13 ●Seating 28 ●전화번호 +49(0)30 4579 8367 ●주소 Nazarethkirch Straße 45, 13347, Berlin ●찾아가는 길 레오폴드플라츠(Leopoldplatz) 역에서 도보 3분 ●영업시간 화 -토요일 15:00 -23:00 / 일요일 14:00 -23:00 ●휴무 월요일 ●대표메뉴 두부비빔밥 10 두부스테이크(두부강정) 8.50 닭강정 7 ●1인당 예산 점심 6 -10 / 저녁 13 ●좌석 28석

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KOREAN RESTAURANT

Symbol der koreanischen Restaurants, KOREA HAUS Heart of the Korean restaurant scene, KOREA HAUS

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독일 한식당을 대표하는, 한국관

Bildet seit 30 Jahren gute Köche der koreanischen Köche aus Vor der Wiedervereinigung befand sich das Restaurant 20 Jahre lang in Westdeutschland. Nach der Wiedervereinigung zog man an den jetzigen Standort um. Obwohl man im Ostteil der Stadt Neuland betrat, wollten die Besitzer dort unbedingt die koreanische Küche bekannter machen. Chefköchin Sohn Jungsoon leitet die Küche seit nunmehr 30 Jahren und bildete in dieser Zeit viele Köche aus. Unter ihnen gibt es auch viele Nicht-Koreaner. Das KOREA HAUS gilt als eines der repräsentativsten koreanischen Restaurants in Deutschland und liegt nahe einem Park. Ein kurzer Spaziergang nach dem Essen bietet sich daher nahezu an.

Incubator of outstanding Korean-cuisine chefs of 30 years The owner-chef ran a high-profile venture during the Cold Warm West Berlin for two decades before relocating right after the reunification of Germany to the current spot in what was East Berlin. She is now in her tenth year of operation at this location. Although the area at the time was less advanced in terms of dining compared to West Berlin, owner-chef Sohn Jung-soon willingly took the risk to pioneer uncharted territory and expand the local fan base of Korean cuisine. The owner-chef has trained many Korean-cuisine cooks at various points in her kitchens, resulting in more than 30 years of tradition shared with generations of chefs, including several with non-korean ethnic backgrounds.

KOREA HAUS, which has grown famous as Germany’s leading Korean restaurant, is located in front of an expansive park perfect for an after-meal stroll.

30년간 한식 조리사 배출에 기여 독일이 통일되기 전까지 서베를린에서 20년간 성황리에 한식당을 운영하던 주인이 통일 직후 동베 를린에 있는 현재 위치로 옮겨 10년째 영업하고 있다. 서베를린에 비해 외식업이 발달하지 않은 이 지역으로 이전을 감행한 이유는 한식을 더 널리 알리고 싶은 마음 때문이다. 30여 년 동안 주방을 책임져온 손정순 오너 셰프는 긴 세월의 경력만큼 수많은 한식 조리사들을 배출했다. 이 가운데는 외국인 요리사들도 상당수 있다. 독일의 대표적인 한식당으로 명성을 쌓아온 이곳은 바로 앞에 넓 은 공원이 있어 외식 후 산책을 즐기기에도 좋다.

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1 Scharfe Dwaeji-bulgogi* / Spicy dwaeji-bulgogi* / 매운 맛의 돼지불고기 2 Bibimbap* / 비빔밥 3 Meeresfrüchtepfannkuchen aus Mungbohnen, Kimchi* und vier verschiedenen Meeresfrüchten / Bindaetteok* panfried with ground mung beans, kimchi*, and four types of seafood / 김치와 네 가지 해산물을 넣은 빈대떡

Dwaeji-bulgogi und Meeresfrüchtepfannkuchen Das Menü Dwaeji-bulgogi (Schweinefleisch gewürzt und gebraten), das bei deutschen Gästen sehr beliebt ist, kann in scharfer oder nicht scharfer Version bestellt werden. Auch kann der Schärfegrad beliebig gewählt werden. Das Bibimbap überzeugt als gesundes Essen für Gäste, die Gemüse sonst eher meiden. Gereicht wird eine großzügige Portion mit verschiedenem Gemüse wie Sojabohnensprossen. Der Geschmack der Pfannkuchen unterscheidet sich von dem in anderen Restaurants. In den Teig aus Mungbohnen, die man aufquellen lässt und dann mahlt, kommen vier verschieden Meeresfrüchte wie Tintenfisch, Garnelen und kleine Tintenfische, die dann wiederum gemahlen werden. Anschließend wird das Ganze mit Kimchi vermengt gebraten. Sofort liegt dann der Duft von knusprigem Essen und des Meeres in der Luft.

Dwaeji-bulgogi and bindaetteok with seafood Dwaeji-bulgogi (pork marinated in a spicy sauce and grilled) is the most popular choice among local patrons, and the heat level is adjusted in the kitchen for both novices with a low tolerance for spiciness and enthusiasts familiar with tongue-scorching flavors. Bibimbap in KOREA HAUS has a stronger slant toward vegetables, including cooked bean sprouts, to help patrons consume more vegetables and stay nutritionally balanced. Bindaetteok here is exquisite; water-soaked mung beans are ground and mixed with chopped kimchi and four varieties of ground seafood, such as squid, shrimp, and beka squid, and the dish is cooked to order. Its crisp crust and subtle sea flavor consistently increase its loyal fans. 돼지불고기와 해산물 넣은 빈대떡 독일 사람들에게 인기 높은 돼지불고기를 취향에 따라 선택할 수 있도록 매운맛과 순한 맛을 분류 해서 판매하고 있다. 매운맛도 손님의 기호에 따라 주방에서 강약을 조절해준다. 비빔밥은 평소 채소 를 잘 먹지 않는 독일 손님들의 건강을 위해 콩나물을 비롯한 다양한 채소를 듬뿍 넣고 있다. 이곳의 빈대떡은 좀 특이한 맛을 내는데, 녹두를 불려서 간 뒤 오징어, 새우, 꼴뚜기 등 네 가지 해물을 즉석에 서 갈아 넣고 김치 썬 것과 함께 부쳐낸다. 바삭하게 씹히는 식감과 입안에 퍼지는 바다의 향기가 일 품이다.

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●Telefon +49(0)30 423 3441 ●Adresse Danziger Straße 195, 10407 Berlin ●Anfahrt Von der Station “Alexanderplatz” fünfzehn Minuten zu Fuß ●Öffnungszeiten Dienstag-Sonntag 12:00-23:00 ●Geschlossen Montag ●Hauptmenü Dwaeji-bulgogi €8.50 Bibimbap €9.00 Bindaetteok €9.50 ●Kosten pro Person €11 ●Plätze 45 ●Telephone +49(0)30 423 3441 ●Address Danziger Straße 195, 10407 Berlin ●Directions Fifteen-minute walk from Alexanderplatz station ●Opening hours Tuesday-Sunday 12:00-23:00 / Closed on Mondays ●Recommended Dwaeji-bulgogi €8.50 Bibimbap €9.00 Bindaetteok €9.50 ●Meal for one €11 ●Seating 45 ●전화번호 +49(0)30 423 3441 ●주소 Danziger Straße 195, 10407 Berlin ●찾아가는 길 알렉산델트라츠(Alexanderplatz) 역에서 도보 15분 ●영업시간 화 -일요일 12:00 -23:00 ●휴무 월요일 ●대표메뉴 돼지불고기 8.50 비빔밥 9.00 빈대떡 9.50 ●1인당 예산 11 ●좌석 45석

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KOREAN RESTAURANT

Das Selbstbewusstsein der koreanischen Küche, ARIRANG Pride in Korean food, ARIRANG

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한식의 자존심, 아리랑

Gastwirt aus Überzeugung im Dienste der Popularisierung der koreanischen Küche Weil es in Europa viele Restaurants gibt, die chinesisches, japanisches und koreanisches Essen zusammen anbieten, können viele die Gerichte der drei Nationen kaum voneinander unterscheiden. Der Besitzer des ARIRANG verfolgt das Ziel, den Europäern koreanisches Essen vorzustellen. Seit 25 Jahren betreibt er das Restaurant, das auf die koreanische Küche spezialisiert ist. Er legt auf den Geschmack so großen Wert, dass er einst mit dem Satz “Wem es nicht schmeckt, der muss nicht bezahlen” geworben hat. Es gibt sogar koreanische Gäste, die aus nahe gelegenen Ländern kommen, um die Gerichte zu kosten. Der Saal ist sehr groß und bietet eine typisch koreanische Atmosphäre. Außerdem gibt es einen weiteren Raum, in dem etwa 20 Personen essen können.

A business dedicated to promoting Korean food Given that many Korean restaurants in Europe also offer Chinese and Japanese food, some locals fail to distinguish Korean food from Chinese and Japanese fare.

The owner of ARIRANG has run his Korean restaurant business for 25 years with the goal of promoting the unique identity of Korean food to Europeans. He has such great pride in his food that he once offered to waive the bill if a patron found the food unappetizing. Such a situation is clearly unlikely, since some Korean patrons travel from as far as neighboring countries just to taste his food. The restaurant is spacious and features a Korean-style interior. There is also a room for up to 20 persons.

한식의 정체성을 알리기 위한 소신 있는 운영 유럽에는 중식과 일식을 함께하는 한식당이 꽤 많기 때문에 한식을 구분하지 못하는 현지인들이 종 종 있다. <아리랑>의 대표는 유럽인들에게 한식의 본모습을 제대로 알리겠다는 소신으로 25년간 한 식 전문 식당을 운영해왔다. 한때는 ‘맛이 없으면 돈을 받지 않는다’는 광고를 냈을 정도로 맛에 대한 자부심도 대단하다. 멀리 주변 국가에서 음식 맛을 보기 위해 일부러 찾아오는 한인 손님들도 있다. 한국적인 분위기가 물씬 풍기는 넓은 실내에 20여 명의 모임이 가능한 별실도 따로 있다.

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1 Modumjeon* mit sieben verschiedenen Jeon / Modumjeon*, an assortment of seven types of fritters / 일곱 가지 전으로 구성된 모둠전 2 Scharfes Dak-bulgogi*, am Tisch gebraten / Spicy dak-bulgogi* grilled on the spot / 즉석에서 구워주는 매콤한 맛의 닭불고기

Dak-bulgogi, bei Feinschmeckern berühmt Bei den Gästen besonders beliebt ist das Menü Modumjeon mit sieben verschiedenen Pfannkuchen (Jeon). Gebratener Tofu, mit Kronenwucherblumen verziert und scharfe Kimchijeon werden liebevoll am Tellerrand platziert. In die Mitte kommen Jeon mit Austern, Zucchini, Pilze, Krabben oder Fisch. Für den richtigen Genuss muss auch die dem Kochvorgang zugrunde liegende Sorgfalt berücksichtigt werden. Der scharfe Geschmack des Dak-bulgogi, das auf einer heißen Steinplatte gleich am Tisch gebraten wird, rührt von dem Chilipulver her. Das ist der Grund für den guten, appetitanregenden Geschmack. Das Gericht ist so berühmt, dass ganze Gruppen von Liebhabern der scharfen Küche kommen, um das Menü zu probieren.

Dak-bulgogi hailed among gourmets The modumjeon, or assortment of seven types of fritters, is highly popular among regulars. The dish is presented with tofu fritters topped with sprigs of edible crown daisies and spicy kimchi fritters all around the circumference, surrounding a stack of fritters made with oysters, courgette, mushrooms, shrimp, or fish in the center. The care with which each fritter is made is obvious, and one must take their time to fully enjoy each flavor. The dak-bulgogi, or chicken bulgogi seasoned in red pepper powder and grilled on the spot on a thick stone plate, is delightfully spicy and quite appetizing. It is so famous that gourmet club members who like hot and spicy food will drop by just for the dak-bulgogi alone. 미식가들 사이에서 입소문난 닭불고기 일곱 가지 전으로 구성된 모둠전 메뉴는 단골 손님들에게 매우 인기가 높다. 두부 위에 쑥갓을 얹어 얌전하게 부친 두부전과 매콤한 김치전을 접시에 빙 둘러 담은 뒤 굴, 호박, 버섯, 새우, 생선 등으로 만든 전을 가운데 올려서 내온다. 맛을 제대로 음미하려면 전 하나하나에 들인 정성을 눈여겨보자. 두꺼운 돌판에다 즉석에서 구워주는 닭불고기는 고춧가루로 매운맛을 내 깔끔하면서도 칼칼한 맛 이 식욕을 돋운다. 매운맛을 좋아하는 미식 동아리 회원들이 일부러 찾아올 정도로 정평이 난 인기 메뉴다.

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●Telefon +49(0)211 860 4404 ●Adresse Stresemannstraße 46, 40210 Düsseldorf, Nordrhein-Westfalen ●Anfahrt Von der Station “Oststraße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-15:00 18:00-23:00 / Sonntag 18:00-23:00 ●Geschlossen Feiertage ●Hauptmenü Modumjeon €26.50 Dak-bulgogi €15.50 So-galbi-gui €17.50 ●Kosten pro Person Einzelgericht €15 / Kursmenü €23 ●Plätze 75 ●Telephone +49(0)211 860 4404 ●Address Stresemannstraße 46, 40210 Düsseldorf, Nordrhein-Westfalen ●Directions Five-minute walk from Oststraße station ●Opening hours Monday-Saturday 12:00-15:00 18:00-23:00 / Sunday 18:00-23:00 /

Closed on national holidays ●Recommended Modumjeon €26.50 Dak-bulgogi €15.50 So-galbi-gui €17.50 ●Meal for one À la carte €15 / Prix-fixe €23 ●Seating 75 ●전화번호 +49(0)211 860 4404 ●주소 Stresemannstraße 46, 40210 D sseldorf, Nordrhein -Westfalen ●찾아가는 길 오스트스트라세(Oststraße) 역에서 도보 5분 ●영업시간 월-토요일 12:00-15:00 18:00-23:00 / 일요일 18:00 -23:00 ●휴무 공휴일 ●대표메뉴 모둠전 26.50 닭불고기 15.50 소갈비구이 17.50 ●1인당 예산 단품 15 / 코스 23 ●좌석 75석

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KOREAN RESTAURANT

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Natürliche gesunde Gerichte, MADANG Healthy recipes and fresh ingredients, MADANG 자연 건강식, 마당

Fasziniert von der gesunden koreanischen Küche Das Restaurant MADANG wurde 2009 mit dem Konzept “gesunde Gerichte aus natürlichen Zutaten” eröffnet. Die Inhaberin ist die Frau des ältesten Sohns einer großen Familie. Schon aufgrund dieser Rolle bringt sie die wichtigste Voraussetzung mit, nämlich dass man das richtige Händchen für den guten Geschmack haben muss. Schon ihre Mutter betrieb ein Restaurant und so lernte sie einst die Zubereitung der traditionellen koreanischen Gerichte von Grund auf. Das MADANG besteht zwar noch nicht lange, aber es hat sich bereits einen Namen als Restaurant für gesunde Gerichte gemacht. Die Mitarbeiter sprechen alle Englisch, Deutsch und Koreanisch und erläutern den Gästen gerne die Zutaten und Zubereitung der Gerichte. Wer das Restaurant besuchen möchte, sollte aber sicherheitshalber durch einen Anruf bestätigen, ob noch geöffnet ist. Wenn nämlich die frischen Zutaten aufgebraucht sind, schließt der Laden durchaus auch etwas früher.

Capturing locals with health-enhancing Korean cooking MADANG first opened its doors in 2009 as a restaurant themed after “Health food made with fresh, natural ingredients”. As the eldest daughter-in-law of a large family clan, the owner-chef came to master many time-honored secret recipes and techniques handed down for generations, and further trained to acquire professional skills for traditional Korean cuisine, a passion much influenced by her mother, who used to run a restaurant. Though MADANG is a fairly new addition to Berlin’s Korean restaurant scene, it successfully positioned itself as an establishment focused on health food. The engaged and efficient staff— all fluent in English, German, and Korean—is keen on taking guests through each dish. MADANG closes when ingredients for the day run out, so it is advised to check in advance by telephone whether it is open.

건강한 한국 음식에 매료되다 <마당> 레스토랑은 ‘자연 재료를 사용한 건강식’을 콘셉트로 지난 2009년에 문을 열었다. 안주인은 한국의 종갓집 맏며느리로서 갖춰야 할 덕목인 야무진 손맛을 가진데다 음식점을 하던 친정어머니 의 영향으로 한식 전통 요리를 따로 배웠다. 문을 연 지는 얼마 되지 않았지만, 인근에서는 건강식 전문 레스토랑으로 명성이 자자하다. 영어, 독일어, 한국어를 모두 구사하는 종업원들이 한식에 대 해 친절하게 설명해주므로 누구나 부담 없이 즐길 수 있다. 그날 준비한 신선한 재료가 다 떨어지면 식당 문을 닫는 경우가 종종 있으니, 방문 전에 전화로 확인하는 것이 좋다.

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1 Bulgogi* / 불고기 2 Chiljeolpan, kleinere Version von Gujeolpan*, sechs Zutaten werden in dünnen Mehlpfannkuchen eingewickelt. / A streamlined version of gujeolpan*, chiljeolpan has at the center a stack of paper-thin wheat flour crepes, which are used to wrap meat and vegetables from the other six compartments / 약식 구절판인 칠절판. 가운데 밀전병에 여섯 가지 재료를 얹어 싸먹는다 3 Jeonju-bibimbap* / 전주비빔밥

Das Auge isst mit An erster Stelle stehen im MADANG die gesunden Zutaten und danach Geschmack und Form. Wird Bulgogi serviert, wird das Fleisch mit Pilzen, Lauch, Karotten und verschiedenem mehr verziert und dann auf das Feuer gestellt.

Das regt den Appetit an, denn das Auge isst bekanntlich mit. Als Bibimbap wird das auch in Korea verbreitetste Jeonju Bibimbap angeboten. Man staunt beim Anblick dieses Reisgerichts immer wieder, wie gut die Zutaten miteinander harmonieren. Auch für seine Suppen ist das MADANG berühmt. Stets wird Gemüsebrühe verwendet, die erst am Morgen gekocht wurde. Das Ergebnis ist ein reiner Nachgeschmack und insgesamt kräftiger Geschmack.

Pleasing the eyes before the first bite MADANG places the strongest emphasis on the selection of the freshest ingredients, followed by flavor combinations and presentation. Its bulgogi, beef slices marinated and grilled, arrives tableside with the meat on a grill mouthwateringly decorated with fresh mushrooms, spring onion, and carrot, as the chef knows great presentation can work up the appetite. Bibimbap is prepared as it is done in Jeonju, the city touted in Korea as the home of bibimbap. The artfully presented toppings may leave some agape and salivating. MADANG is also noted for its flair in dishes with broth. Vegetable stock made from scratch every morning is used in lieu of meat stock for a light, refreshing flavor.

보기 좋은 음식이 먹기에도 좋다 <마당>에서 가장 중요하게 여기는 것은 건강한 식재료의 선택, 그 다음은 맛과 멋이다. 불고기를 낼 때도 고기 위에 싱싱한 버섯과 파, 당근 등으로 장식을 해서 불판 위에 얹어 내오는데, 시각적으로 먼저 식욕을 돋우기 위함이다. 비빔밥은 한국에서도 가장 유명한 전주식을 선보이고 있다. 다양한 비빔밥 재료들이 화려하게 어울린 모습이 감탄을 자아낸다. 이 밖에도 국물 요리를 잘하기로 유명 한데, 매일 아침 채소를 우려낸 국물을 육수 대신 사용하여 깨끗하고 시원한 맛을 내는 것이 특징 이다.

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●Telefon +49(0)30 488 27 992 ●Adresse Gneisenaustraße 8, 10961 Berlin ●Anfahrt Von der Station “Mehringdamm” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 17:00-23:00 ●Geschlossen Sonntag ●Hauptmenü Bulgogi €14.50 Chiljeolpan €3.50 Jeonju-bibimbap €9.50 ●Kosten pro Person Einzelgericht €10 / Kursmenü €15-20 ●Plätze 47 ●Telephone +49(0)30 488 27 992 ●Address Gneisenaustraße 8, 10961 Berlin ●Directions Five-minute walk from Mehringdamm station ●Opening hours Monday-Saturday 17:00-23:00 / Closed on Sundays ●Recommended Bulgogi €14.50 Chiljeolpan €3.50 Jeonju-bibimbap €9.50 ●Meal for one A la carte €10 / Prix-fixe €15-20 ●Seating 47 ●전화번호 +49(0)30 488 27 992 ●주소 Gneisenaustraße 8, 10961 Berlin ●찾아가는 길 메링담(Mehringdamm) 역에서 도보 5분 ●영업시간 월-토요일 17:00 -23:00 ●휴무 일요일 ●대표메뉴 불고기 14.50 칠절판 3.50 전주비빔밥 9.50 ●1인당 예산 단품 10 / 코스 15-20 ●좌석 47석

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Ein Raum für den Austausch, MARU Bringing people closer together, MARU 소통의 공간, 마루

Ein Restaurant, das von vielen geliebt wird Der Besitzer und Koch von MARU war Student an der TU. Er meint, dass das Kochen und Anbieten von leckeren Gerichten die schönste Sache der Welt sei. In Ostberlin, wo es nicht so viele koreanische Restaurants gibt, siedelte er sich mitten in einem Wohnbezirk an, weil er die koreanische Küche vielen Deutschen vorstellen wollte. Zwei Seiten des Restaurants haben große Fenster. Daher können die Gäste nach draußen schauen und auch Passanten können in das Restaurant blicken und die angebotenen Gerichte sehen. Der Name MARU bezeichnet im Koreanischen einen großen Raum im traditionellen koreanischen Haus, dessen Boden mit Holz ausgelegt ist. Der Besitzer hat diesen Namen ausgewählt, weil er hofft, dass das Restaurant vielen Menschen als Ort für den Austausch dienen wird.

A convivial spot in the neighborhood adored by many The owner-chef of MARU originally came to Berlin to study engineering, but found a greater joy in conjuring up delicious food and feeding it to friends. He decided to kick his culinary passion up a notch, and he developed it into a lifelong profession. He opened his venture in a residential neighborhood in the former East Berlin, where a Korean eatery is a rarity, because he wanted to reach out to more locals unfamiliar with Korean cuisine. The two entire walls of the restaurant are comprised of glass, enabling patrons to enjoy panoramic views while snaring the attention of passers-by at the same time. The restaurant’s namesake is an open hall laid out with wood floorboards in the traditional Korean home, and the name reflects the owner’s hope to develop his restaurant into an unpretentious, cozy neighborhood spot where everybody can enjoy good conversations and build connections.

많은 사람들에게 사랑받는 대중적인 공간 <마루>를 운영하고 있는 오너 셰프는 공대 유학생 출신으로, 맛있는 음식을 만들어 사람들에게 내놓 는 일이 최고의 즐거움이자 보람이라고 이야기한다. 한국 식당이 많지 않은 동베를린 주택가에 레스 토랑을 오픈한 이유는 한국 음식을 더 많은 독일인들에게 알리고 싶은 마음에서다. 식당의 양면이 통창으로 되어 있어 손님들이 바깥 경치를 감상할 수 있고, 외부의 행인들도 내부의 음식을 훤히 볼 수 있다. 한국의 전통가옥에서 바닥에 나무판자를 깐 넓은 공간을 뜻하는 <마루>는 이 식당이 대중 을 위한 공간, 소통의 공간이 되었으면 하는 뜻을 담고 있다.

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1 Kimchi*-bibimbap* (Reis garniert mit Kimchi / Rice topped with kimchi / 김치비빔밥) 2 Ojingeodeopbap* (Ojingeo-bokkeum auf Reis / Rice topped with spicy stir-fried slivers of squid / 오징어덮밥) 3 Dak-bokkeumtang* (Gekochtes scharfes Hühnchen mit Gemüse / Hot and spicy boiled chicken and vegetables / 닭볶음탕)

Bibimbap und Deopbap für jeden Geschmack Außer dem alltäglichen Bibimbap gibt es sechs verschiedene Sorten, die sich je nach Verwendung von Kimchi, Bulgogi oder eines Steinguttopfes unterscheiden. Auch gibt es vier verschiedene Sorten von Deopbap, die sich je nach Zutat wie Tintenfisch, Kimchi, Hühnchen, Schweinefleisch unterscheiden. Besonders beliebt ist das Tintenfisch-Deopbap, das aus frischem Gemüse wie Zwiebel, Karotte, Kohl, Tintenfisch und einer scharfen Soße zubereitet wird. Die vom Koch selbst entwickelte Chilisoße hat einen leicht süßlichen Geschmack, weil auch geriebene Äpfel als Zutat verwendet werden und regt den Appetit an. Der Koch ist so fleißig, dass er Kimchi, das als Zutat verwendet wird und Kimchi, das als Beilage serviert wird, jeweils extra einlegt.

A wide selection of bibimbap and deopbap to choose from A total of six varieties of bibimbap, including basic bibimbap, are on offer; customers can choose toppings (kimchi, bulgogi, etc.) and the type of container (ordinary bowl or stone pot). Deopbap also comes in four varieties in accordance with its star ingredient: squid, kimchi, chicken, or pork. The most popular choice is squid, or ojingeo-deopbap, boasting a well-orchestrated combination of crunchy vegetables, such as onion, carrot, and cabbage, chewy slivers of squid, and sweet and spicy seasoning. The sauce, based on gochujang (red chili pepper paste) and formulated by the chef, is highlighted by an apple purée that adds subtle sweetness and whets the appetite. The chef’s sensitivity and dedication to cooking are evidenced by the fact that two varieties of kimchi are made on-site: one used as an ingredient and the other as a side dish.

취향대로 선택하는 비빔밥과 덮밥 비빔밥은 김치 또는 불고기 토핑, 그리고 돌솥 사용 여부에 따라 여섯 가지 종류를 선택할 수 있다. 덮밥도 오징어, 김치, 닭고기, 돼지고기 등 주재료에 따라 네 종류를 갖췄다. 특히 오징어덮밥이 인기 있는데, 양파, 당근, 양배추 등의 아삭한 채소와 쫄깃한 오징어 그리고 매콤한 양념의 조화가 매력적 이다. 셰프가 직접 개발한 고추장 소스는 사과를 갈아 넣어 은은한 단맛이 식욕을 돋운다. 음식 재 료로 사용하는 김치와 반찬용 김치를 따로 담글 만큼 셰프의 섬세한 감각이 돋보이는 곳이다.

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●Telefon +49(0)176 2383 6347 ●Adresse Rigaer Straße 74, 10247 Berlin ●Anfahrt Von der Station “Samariterstraße” drei Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 17:00-24:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Kimchi-Bibimbap €7 Ojingeo-deopbap €8 Dak-bokkeumtang €8 ●Kosten pro Person €10 ●Plätze 36 ●Telephone +49(0)176 2383 6347 ●Address Rigaer Straße 74, 10247, Berlin ●Directions Three-minute walk from Samariterstraße station ●Opening hours Monday-Sunday 17:00-24:00 / Open all year round ●Recommended Kimchi-bibimbap €7 Ojingeo-deopbap €8 Dak-bokkeumtang €8 ●Meal for one €10 ●Seating 36 ●전화번호 +49(0)176 2383 6347 ●주소 Rigaer Straße 74, 10247, Berlin ●찾아가는 길 사마리테르스트라세(Samariterstraße) 역에서 도보 3분 ●영업시간 월-일요일 17:00 -24:00 ●휴무 연중무휴 ●대표메뉴 김치비빔밥 7 오징어덮밥 8 닭볶음탕 8 ●1인당 예산 10 ●좌석 36석

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20 Jahre Tradition, SEOUL KWAN Two decades of tradition, SEOUL KWAN

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20년의 전통, 서울관

Stammgäste dank Konstanz bei Geschmack und Preisen Obwohl sich das Restaurant in einer kleinen Seitenstraße befindet, gilt es seit nunmehr 20 Jahren als gute Adresse. Deutsche, die wie Koreaner gerne rohen Knoblauch essen, kommen gerne hierher. Über 80 Prozent der Gäste sind einheimische Stammgäste. Die Dekorationsgegenstände und an den Wänden im Restaurant dominieren traditionelle koreanische Häuser als Motiv und schaffen somit eine sehr koreanische Atmosphäre. Das SEOUL KWAN, das in Deutschland auch in den Medien vorgestellt wurde, ist in Berlin ein bekannter Ort. Seit 20 Jahren hält man dort Preise und Geschmack konstant, um den Stammgästen einen zuverlässig guten Service zu bieten.

Building a loyal clientele with consistent flavors and unchanging prices This Korean eatery has gained wide popularity over the past two decades, despite being tucked-away in a back alley. More than four out of five of its regular clientele are locals, and it is not difficult to spot local patrons enjoying slices of raw garlic with their meat, just as native Koreans do. The décor has strong Korean influences, with ornaments and wall-mounted decorations that are found in the traditional Korean home. SEOUL KWAN has received rave reviews from the local press, and has become a destination restaurant in Berlin. The owner keeps the prices unchanged, while making sure to maintain flavors of consistent quality, to stay faithful to clients who have been loyal for 20 years.

한결같은 맛과 가격으로 단골 확보 번화한 식당가가 아닌 골목 안에 위치했음에도 불구하고 20년간 한결같은 명성을 이어온 한식당이 다. 마치 한국인처럼 생마늘을 즐기는 독일인을 손쉽게 찾아볼 수 있는 이곳은 손님의 80% 이상이 현지 단골들이다. 한국의 전통 가옥에서 모티브를 딴 소품과 벽면 장식 등이 한국적인 분위기를 물 씬 풍긴다. 독일의 언론 매체를 통해서도 여러 차례 소개된 바 있는 <서울관>은 이미 베를린의 명소 로 자리 잡았다. 20년 단골과의 의리를 지키기 위해 한결같은 맛과 가격을 고수하고 있다.

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1 Am Tisch gebratenes Ojingeo-dwaeji-bulgogi* / Ojingeo-dwaeji-bulgogi* cooked to order on a steel plate / 즉석에서 철판에 볶아주는 오징어돼지불고기 2 Dolsot-bibimbap* (Brodelnder Steinguttopf Bibimbap* / Rice with various toppings served in a stone pot / 돌솥비빔밥) 3 Sundubu-jjigae* (Eintopf mit weichem Tofu / Spicy soft tofu and clams hot pot / 순두부찌개)

Deutsche mögen Ojingeo-dwaeji-bulgogi Das Ojingeo-dwaeji-bulgogi ist ein Menü, das seit der Eröffnung des Restaurants bis zum heutigen Tag äußerst beliebt ist. Dieses Bulgogi nach Art der Region Jeonju wird mit Tintenfisch, Schweinefleisch, Bohnensprossen und verschiedenem mehr in einer scharfen Soße gebraten und anschließend mit ausreichend Brühe abgelöscht. Zwar ist dieses Gericht scharf, doch vor allem die mit dem koreanischen Essen vertrauten Stammgäste lieben es. Noch schärfer ist Sogogi-nakji-bulgogi (scharf gebratenes Rindfleisch und Oktopus), auch dieses Gericht wird gerne bestellt. Beliebt bei Stammgästen sind außerdem Bibimbap, das einen besonders guten Nachgeschmack hat und Sundubu-jjigae (Eintopf mit weichem Tofu).

Ojingeo-dwaeji-bulgogi wildly popular among locals Ojingeo-dwaeji-bulgogi is a long-standing steady seller that has garnered acclaim among local patrons since opening. It is a dish of squid, pork, and assorted vegetables, such as bean sprouts, tossed with a spicy seasoning and stir-fried until its broth is properly reduced. The recipe hails from Jeonju, a central city in Jeolla-do Province traditionally known as the home of many delicacies. The feisty seasoning is tongue-scorching, but local foodies familiar with Korean food never hesitate to point it out as one of the restaurant’s best Korean dishes. Sogogi-nakji-bulgogi, bulgogi made with beef slices and baby octopus, is also a popular choice despite its more intense heat.

Dolsot-bibimbap (rice and various toppings served sizzling hot in a stone pot), noted for its light yet sparky flavor, and sundubu-jjigae are also the favorites of regulars. 독일인에게 인기 높은 오징어돼지불고기 개업 이래 독일인들로부터 꾸준한 인기를 얻고 있는 장수 메뉴는 바로 오징어돼지불고기다. 전주식 불고기로, 오징어와 돼지고기 그리고 콩나물 등의 채소를 매운 양념에 버무려 국물이 자작하도록 볶아 먹는다. 입안이 얼큰할 정도로 매운맛이지만 현지 단골들은 이 음식을 최고의 한식 메뉴로 꼽 는다. 소고기낙지불고기는 이보다 한층 매운맛이 강한데도 역시 인기가 좋다. 이밖에 깔끔한 맛이 일품인 돌솥비빔밥과 순두부찌개도 단골들이 즐겨 찾는 메뉴다.

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●Telefon +49(0)30 852 6262 ●Adresse Schmiljanstraße 25, 12161 Berlin ●Anfahrt Vom “Friedrich-Wilhem-Platz” eine Minute zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-15:00 17:00-23:00 / Samstag-Sonntag 17:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Ojingeo-dwaeji-bulgogi €13.50 Dolsot-bibimbap €11 Sundubu-jjigae €11.50 ●Kosten pro Person €11 ●Plätze 62 ●Telephone +49(0)30 852 6262 ●Address Schmiljanstraße 25, 12161 Berlin ●Directions One-minute walk from Friedrich-Wilhem-Platz ●Opening hours Monday-Friday 12:00-15:00 17:00-23:00 / Saturday-Sunday 17:00-23:00 /

Open all year round ●Recommended Ojingeo-dwaeji-bulgogi €13.50 Dolsot-bibimbap €11 Sundubu-jjigae €11.50 ●Meal for one €11 ●Seating 62 ●전화번호 +49(0)30 852 6262 ●주소 Schmiljanstraße 25, 12161 Berlin ●찾아가는 길 프리드리히-빌헬름 -플라츠(Friedrich -Wilhem -Platz)에서 도보 1분 ●영업시간 월-금요일 12:00 -15:00 17:00 -23:00 / 토-일요일 17:00 -23:00 ●휴무 연중무휴 ●대표메뉴 오징어돼지불고기 13.50 돌솥비빔밥 11 순두부찌개 11.50 ●1인당 예산 11 ●좌석 62석

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12 19 KOREAN RESTAURANTS

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Koreanisches Buffet-Restaurant, BUSAN Korean buffet restaurant, BUSAN 한식 뷔페 전문점, 부산

Freude beim Essen von 40 koreanischen Gerichten Das Restaurant BUSAN bietet den Gästen sowohl morgens als auch abends ein koreanisches Buffet an. In Europa lässt sich ein solches Restaurant nur schwer finden. Die Gerichte werden jeden Tag leicht variiert, insgesamt werden etwa 40, Hauptgerichte und Beilagen, angeboten. Es ist nicht leicht, koreanisches Essen, das sich nicht so ohne Weiteres zubereiten lässt, in solch einer Fülle anzubieten. Umso mehr erstaunen der günstige Preis und die hohe Qualität der Gerichte. Mittags kosten die gesunden Gerichte 7.50 Euro, abends 11.50 Euro. Weil die Menüs alle hervorragend schmecken, ist die Resonanz sehr groß. Seit sieben Jahren verfolgt der Inhaber das Ziel, möglichst vielen Menschen die koreanische Küche zum günstigen Preis vorzustellen.

A smorgasbord of 40 types of Korean dishes BUSAN is a Korean buffet restaurant offering buffet meals morning and evening, a rarity not only in Germany, but in other parts of Europe, as well. It serves 40 types of Korean food, including both side dishes and main dishes, with slight variations every day. Surprisingly, the restaurant serves so many varieties of Korean food that are difficult to prepare, and all at such reasonable prices and of high quality. Healthy and delicious Korean fare can be had for just 7.50 euros at lunchtime and 11.50 euros at dinnertime, making BUSAN highly popular among locals. The owner has remained true to his initial ambition of offering various Korean foods at reasonable prices to a great number of people.

40여 가지의 한식 메뉴를 맘껏 골라 먹는 즐거움 <부산> 레스토랑은 독일뿐 아니라 유럽에서도 보기 드물게 한식 뷔페를 아침저녁으로 선보이는 곳 이다. 반찬과 주요리를 포함하여 약 40여 가지의 한식이 매일 조금씩 다르게 구성된다. 손이 많이 가 는 한식을 이처럼 다양하게 선보인다는 것이 쉬운 일이 아니지만, 무엇보다 놀라운 점은 저렴한 가 격과 높은 퀄리티다. 점심은 7.50유로, 저녁은 11.50유로에 건강식 메뉴를 즐길 수 있는데다, 음식의 맛 또한 아주 깔끔해서 현지인들의 호응이 대단하다. ‘다양한 한식을 저렴한 가격으로 많은 사람에 게 선보이겠다’는 오너의 의지가 7년 동안 변함없이 지켜지고 있다.

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1 Gimbap* (Seetangrollen / Korean seaweed rice rolls / 김밥 ) 2 So-galbijjim* (Geschmorte Rinderrippen / Braised beef short ribs / 소갈비찜) 3 Beilagen aus Sojabohnensprossen, Gurken, und Chwinamul (koreanische Kräuterart) / Various seasoned vegetable dishes made of bean sprouts, cucumber and edible wild aster / 콩나물, 오이, 취나물로 만든 나물 반찬

Täglich wechselnde Gerichte und stets guter Geschmack Das Rindfleisch So-galbijjim (geschmorte Rinderrippen) wird in mundgerechten Stücken serviert. Die süßliche Marinade auf Sojabasis verleiht dem Fleisch einen einzigartigen Geschmack. Leicht gekochter Tintenfisch, Lachs-Sashimi, Cheongpo-muk (Gelee aus Stärke) und andere Gerichte mit Chilisoße, Sojasoße, Soße mit Salz und Sesamkörner-Soße und vieles mehr eignen sich gut als Vorspeise. Weil das Kimchi und die anderen Gemüse-Beilagen stets sehr frisch sind und einen klaren Geschmack haben, bereitet es besondere Freude, diese Gerichte zu probieren. Kimchi-jjigae (Kimchieintopf) oder Doenjang-jjigae (Bohnenpasteeintopf) werden bewusst etwas milder zubereitet, damit sie sich besonders gut mit anderen Beilagen ergänzen. Einzig die Fischeintopf wird etwas würziger gekocht.

Daily variations but consistent flavors The popular so-galbijjim, or steamed beef short ribs, is served precut into bite-sized pieces. The meat, which is well dressed in a sweet and savory soy sauce marinade, is both chewy and tender. The parboiled squid, raw salmon, and mung bean jelly are each dipped, respectively, in vinegar and red pepper paste dressing, soy sauce, and sesame oil and soy sauce dressing, and are all great appetizers. Fresh and light side dishes, such as the kimchi and seasoned vegetables, are so varied that it is fun to try each of them. The kimchi-jjigae and doenjang-jjigae hot pots are made mild so that they can be had with other food, but the fish stew is slightly spicy.

매일 색다른 메뉴, 한결같은 손맛 인기 메뉴 중 하나인 소갈비찜은 먹기 좋게 한입 크기로 잘라져 나온다. 달콤한 간장 양념이 알맞게 밴데다 쫄깃하면서도 부드러운 맛이 일품이다. 데친 오징어나 연어회, 청포묵 등은 각각 초고추장, 간장 소스, 깨소금 양념장 등과 함께 곁들여 전식으로 즐기기에 좋다. 김치를 비롯한 다양한 채소 반 찬은 신선하고 깔끔한 맛이라 하나씩 맛보는 재미가 각별하다. 김치찌개나 된장찌개는 다른 음식과 함께 먹기 좋도록 순하게 맛을 냈고, 생선찌개는 좀 얼큰한 편이다.

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●Telefon +49(0)211 175 2115 / +49(0)172 194 6060 ●Adresse Bismarckstraße 53, 40210 Düsseldorf ●Anfahrt Von der Station “Oststraße” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-15:00 18:00-23:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Mittagsbuffet €7.50 / Abendbuffet €11.50 ●Kosten pro Person €10 ●Plätze 52 ●Homepage www.juyun.net/busan ●Telephone +49(0)211 175 2115 / +49(0)172 194 6060 ●Address Bismarckstraße 53, 40210 Düsseldorf ●Directions One-minute walk from Oststraße station ●Opening hours Monday-Sunday 12:00-15:00 18:00-22:30 / Open all year round ●Recommended Lunch buffet €7.50 / Dinner buffet €11.50 ●Meal for one €10 ●Seating 52 ●Website www.juyun.net/busan ●전화번호 +49(0)211 175 2115 / +49(0)172 194 6060 ●주소 Bismarckstraße 53, 40210 D sseldorf ●찾아가는 길 오스트스트라세(Oststraße) 역에서 도보 1분 ●영업시간 월-일요일 12:00 -15:00 18:00 -22:30 ●휴무 연중무휴 ●대표메뉴 점심 뷔페 7.50 / 저녁 뷔페 11.50 ●1인당 예산 10 ●좌석 52석 ●홈페이지 www.juyun.net/busan

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Gutes Essen zum kleinen Preis, GuSan Good food at good prices, GuSan 실속 만점 레스토랑, 구산

Alltagsgerichte zum kleinen Preis Das GuSan, das sieben verschiedene Gimbap (Seetangrollen) gleich zubereitet und den Gästen anbietet, ist gemessen an der Größe und den Preisen ein Imbiss. Doch die Gerichte und die Einrichtung sind von hohem Niveau, so wie in einem großen Restaurant. Der Besitzer, der vier Jahre lang einen GimbapLaden betrieben hatte, und ein Koch der koreanischen Küche bereiten die Gerichte zu. In dem kleinen Restaurant befindet sich auch eine Spielecke für Kinder. Als Kindermenü werden vier verschiedene Mini-Gimbap angeboten.

Das Restaurant hat sich der Popularisierung des koreanischen Gimbap verschrieben, das sich vom japanischen Sushi und anderen Reisrollen unterscheidet.

Offering home-made style food at reasonable prices Offering seven types of gimbap on the spot, GuSan is just a snack shack in size and price. But its neatly-presented food and pleasant interior give the lie to it being anything other than a quality restaurant. The food is prepared by the owner, who had run a gimbap restaurant for four years, and a Korean cuisine chef. In one side of this small eatery is a play area for children, and there are four types of small gimbap for kids. The owner is set to spread the word on Korean gimbap, which differs from Japan’s sushi or rice rolls.

가정식 한식 메뉴를 저렴한 가격에 선보이다 김밥을 무려 일곱 가지나 즉석에서 만들어 파는 <구산>은 규모나 가격 면에서는 분식집 수준이다. 그러나 깔끔한 음식과 인테리어 수준은 번듯한 레스토랑 못지않다. 4년간 김밥 전문점을 운영해온 오너와 한식 전문 요리사가 함께 음식을 만들고 있다. 작고 아담한 실내 한쪽에는 ‘어린이를 위한 놀 이공간’을 마련했고, 아이들을 위해 네 가지 종류의 꼬마김밥을 준비했다. 일본의 스시나 라이스롤 과는 또 다른 ‘한국의 김밥’을 알리고 싶다는 오너의 소신이 곳곳에 배어 있는 한식당이다.

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1 Bulgogi*-gimbap* (Koreanische Reisrollen mit Gemüse und Bulgogi / Korean rice roll filled with vegetables and bulgogi / 불고기김밥) 2 Ttukbaegi-bulgogi* (Schmackhaft gewürztes Bulgogi im heißen Keramiktopf / Beef bulgogi served in a hot earthenware pot / 뚝배기불고기)

Gimbap statt Sushi für jeden Geschmack Gleich nach der Bestellung werden die Gimbap in den Händen des Besitzers gerollt. Es bereitet den Gästen viel Freude, je nach Geschmack verschiedene Gimbap auszuwählen. Neben den Grundzutaten wie Ei, Gurke, Karotte, Ruccola und Krabbenfleisch werden weitere Zutaten wie zum Beispiel Bulgogi in die Rolle gegeben. Am beliebtesten ist Bulgogi-gimbap mit fein gehacktem Bulgogi. Das Kimchi-gimbap mit selbst eingelegtem Kimchi ist ein Spezialmenü, mit dem der Besitzer die koreanische Küche bekannter machen möchte.

Sundubu-jjigae (Suppe mit weichem Tofu) und Ttukbaegi-bulgogi (Bulgogi im heißen Keramiktopf) werden mit täglich frisch zubereiteten Beilagen serviert.

Das Restaurant wurde 2011 eröffnet und hat dank seiner leckeren Gerichte in kurzer Zeit viele Stammgäste gewinnen können.

Seven varieties of gimbap, not sushi, to suit anyone The owner begins to roll gimbap upon order. The rice rolls are available in seven variations from which to choose. The most popular is the bulgogigimbap. Added to the basic ingredients – egg, cucumber, carrot, rucola, and imitation crab meat – is minced beef bulgogi. The kimchi-gimbap, made using the owner’s homemade kimchi, is a special item designed to promote Korean food. For just 10 euros, patrons can also order sundubu-jjigae (spicy hot pot of soft tofu) or ttukbaegi-bulgogi (beef bulgogi served in a hot earthenware pot), which are served with delicious side dishes made daily. Though GuSan opened in only 2011, it enjoys a large clientele by offering great food and services.

일곱 가지 김밥을 취향대로 골라 먹는 재미 주문 즉시 주인장이 예쁘게 말아주는 김밥은 모두 일곱 종류로 골라 먹는 재미가 각별하다. 달걀, 오 이, 당근, 루콜라, 게맛살 등의 기본 재료에 불고기를 다져 넣은 불고기김밥이 가장 인기 있다. 주방장 이 직접 담근 김치로 만든 김치김밥은 한국 음식을 알리기 위한 기획 메뉴다. 10유로 미만에 먹을 수 있는 순두부찌개, 뚝배기불고기 등은 그날그날 신선하게 만든 맛있는 밑반찬이 함께 나온다. 2011년에 문을 연 신생 식당이지만 세련된 맛과 서비스로 많은 단골을 확보하고 있다.

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●Telefon +49(0)211 8594 9658 ●Adresse Stresemannstraße 31, 40210 Düsseldorf ●Anfahrt Von der Station “Oststraße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-15:30 17:30-23:00 ●Geschlossen Sonntag und Feiertag ●Hauptmenü Bulgogi-gimbap €5.50 Ttukbaegi-bulgogi €9.50 Sundubu-jjigae €8.50 ●Kosten pro Person €10 ●Plätze 30 ●Homepage www.facebook.com/gusanroll ●Telephone +49(0)211 8594 9658 ●Address Stresemannstraße 31, 40210, Düsseldorf ●Directions Five-minute walk from Oststraße station ●Opening hours Monday-Saturday 11:30-15:30 17:30-23:00 /

Closed on Sundays and national holidays ●Recommended Bulgogi-gimbap €5.50 Ttukbaegi-bulgogi €9.50 Sundubu-jjigae €8.50 ●Meal for one €10 ●Seating 30 ●Website www.facebook.com/gusanroll ●전화번호 +49(0)211 8594 9658 ●주소 Stresemannstraße 31, 40210, D sseldorf ●찾아가는 길 오스트스트라세(Oststraße) 역에서 도보 5분 ●영업시간 월-토요일 11:30 -15:30 17:30 -23:00 ●휴무 일요일, 공휴일 ●대표메뉴 불고기김밥 5.50 뚝배기불고기 9.50 순두부찌개 8.50 ●1인당 예산 10 ●좌석 30석 ●홈페이지 www.facebook.com/gusanroll

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Gesundes Essen, Koja Healthy food, Koja 건강한 음식, 코야

Gesunde Gerichte aus Bio-Zutaten Das Restaurant Koja befindet sich vor dem größten Friedhof von Düsseldorf.

Weil die meisten Gäste Deutsche sind, werden die Gerichte mit einem Hauch Fusion serviert, doch der Geschmack bleibt traditionell koreanisch. Ein Koch mit 30 Jahren Erfahrung bei der Zubereitung koreanischer Gerichte sorgt für den guten Geschmack. Die Gewürze und Soßen werden ausnahmslos selbst zubereitet.

Ursprünglich wurden im Koja sowohl koreanische als auch japanische Gerichte angeboten. Seit der Übernahme des Restaurants durch den jetzigen Besitzer im Jahr 2001 wird ausschließlich koreanisches Essen serviert. Der Besitzer lebt seit 30 Jahren in Deutschland und träumte schon immer davon, ein koreanisches Restaurant zu eröffnen. Sein Ziel ist es, stets „beste koreanische Küche“ vorzustellen.

Great health food made with organic ingredients and love Located in front of the largest cemetery in Düsseldorf, Koja mainly serves local patrons, so the restaurant presents fusion-style dishes but with authentic flavors.

The kitchen is run by a chef who has cooked hanjeongsik, Korean table d’hôte for 30 years. All sauces and marinades are homemade by the chef. Koja originally started as a Korean and Japanese restaurant, but after it changed hands to the current owner in 2011, Koja has been remade into an authentic Korean restaurant. The owner spent his early life in Germany, and after 30 years of dreaming to open a Korean restaurant, he is striving to present the best of Korean food to his patrons.

유기농 식재료에 정성을 더한 최고의 건강식 <코야> 레스토랑은 뒤셀도르프에서 가장 큰 공원묘지 앞에 위치하고 있다. 독일인들이 주 고객인 만 큼 음식의 담음새는 약간의 퓨전을 가미했지만, 맛은 정통 한식을 추구한다. 30년간 한정식을 요리 해온 주방장이 음식을 맡고, 모든 양념과 소스는 주방에서 직접 만들어 사용한다. 원래 <코야>는 한 식과 일식을 함께 파는 곳이었으나 2011년에 지금의 주인으로 바뀌면서 정통 한식만을 고집하고 있 다. 30년 동안 독일에 살면서 한식당 운영을 평생의 꿈으로 생각해온 오너는 ‘최고의 한식’을 선보이 기 위해 애쓰고 있다.

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1 Bossam*, gekochtes Schweinefleisch mit Lauch, Sesamblättern und Kimchi* / Bossam*, steamed pork served with leek, julienned perilla leaf, and kimchi* / 삶은 돼지고기에 파와 깻잎, 김치를 곁들인 보쌈 2 Drei Jeon mit Krabben, Pilzen und Gemüse / Assortment of shrimp, mushroom, and vegetable fritters / 새 우, 버섯, 채소로 만든 세 가지 전 3 Gemüse Japchae* / Vegetarian japchae* / 채소잡채

Gute Zutaten, gutes Essen Das Bossam, bei dem Schweinefleisch in Salz gekocht und in leicht marinierten Chinakohl gewickelt gegessen wird, wurde ein wenig abgeändert, damit die Gäste vor Ort es noch besser genießen können. Zusammen mit dem Schweinefleisch wird Lauchsalat, Sesamblättersalat und Kimchi serviert. Je nach Geschmack kann das Schweinefleisch mit verschiedenen Salatsorten gegessen werden. Das Bossam hat einen reinen Geschmack und regt den Appetit an.

Modumjeon (verschiedene Pfannkuchen) wird mit Saisonzutaten wie Krabben, Pilze, Gemüse und verschiedenem mehr frisch zubereitet und schmeckt deshalb hervorragend. Der Besitzer legt großen Wert auf Bio-Produkte und verwendet daher nur Bio-Gemüse und Bio-Fleisch. Chilipulver und Bohnenpaste werden aus Korea eingeführt.

Good ingredients for good food The bossam dish, steamed pork wrapped in salted Korean cabbage leaf, is given a twist for locals’ convenience. At Koja, the bossam meat is served alongside julienned leek, julienned perilla leaf, and kimchi. Depending on one’s preference, it is eaten either wrapped in kimchi or topped with some leek and perilla leaf. The light, tasty meat is quite appetizing. The modumjeon is an assortment of fritters made of three types of seasonal ingredients, such as shrimp, mushrooms, and vegetables. This savory dish is fried upon order. A firm supporter of organic farming, the owner makes sure that the vegetables and meat are organic, and brings organically-grown red pepper powder and doenjang (soybean paste) from Korea.

좋은 재료가 좋은 음식을 만든다 삶은 돼지고기를 절인 배추에 싸먹는 보쌈은 현지인들이 좀 더 간편하게 먹을 수 있도록 변화를 주 었다. 돼지고기에 파채, 깻잎채, 김치를 곁들여 내는데, 취향에 따라 김치에 싸먹거나 파채와 깻잎채 를 얹어 먹으면 깔끔한 맛이 식욕을 돋운다. 모둠전은 새우, 버섯, 채소 등 제철에 나는 세 가지 재료 만을 사용하여 즉석에서 지져내기 때문에 맛이 담백하다. 유기농법을 적극 지지하는 오너의 소신에 따라 한국에서 가져다 쓰는 고춧가루, 된장은 물론 채소와 육류 또한 유기농산물을 고집한다.

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●Telefon +49(0)211 660 800 ●Adresse Uerdinger Straße 128, 40474 Düsseldorf ●Anfahrt Von der Station “Theodor-Heuss-Brücke” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-15:00 18:00-22:00 / Sonntag 18:00-22:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Bossam €16 Modumjeon €10 Gemüse Japchae €8 ●Kosten pro Person Einzelgericht €10-15 / Kursmenü €35 ●Plätze 52 ●Telephone +49(0)211 660 800 ●Address Uerdinger Straße 128, 40474 Düsseldorf ●Directions Five-minute walk from Theodor-Heuss-Brücke station ●Opening hours Monday-Saturday 11:30-15:00 18:00-22:00 / Sunday 18:00-22:00 /

Open all year round ●Recommended Bossam €16 Modumjeon €10 Vegetarian japchae €8 ●Meal for one À la carte €10-15 / Prix-fixe €35 ●Seating 52 ●전화번호 +49(0)211 660 800 ●주소 Uerdinger Straße 128, 40474 D sseldorf ●찾아가는 길 테오도르-호이스-브뤼케(Theodor-Heuss-Br cke) 역에서 도보 5분 ●영업시간 월-토요일 11:30 -15:00 18:00 -22:00 / 일요일 18:00 -22:00 ●휴무 연중무휴 ●대표메뉴 보쌈 16 모둠전 10 채소잡채 8 ●1인당 예산 단품 10 -15 / 코스 35 ●좌석 52석

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Erlesenes aus Meisterhänden, KOREA Flavors of an artisan, KOREA 장인의 손맛, 코레아

40 Jahre Erfahrung des Kochs und traditioneller Geschmack Im Restaurant KOREA wird traditioneller Geschmack geboten. Geleitet wird es von einem Koch, der 40 Jahre Erfahrung hat und einem Besitzer, der 38 Jahre Betriebserfahrung hat. Der Besitzer war einst Koch und kam 1984 nach Deutschland. Seitdem kochte er nur in Deutschland und kennt deshalb die Vorlieben der deutschen Gäste genau. Weil die Inneneinrichtung einem traditionellen koreanischen Haus möglichst ähnlich sein sollte, hat er Tischler aus Korea eingeladen. Die Außenwand des Restaurants wurde aus Flaschen berühmter alkoholischer Getränke aus Korea gestaltet, insbesondere Soju und Makgeolli , und zieht das Interesse von Passanten auf sich.

Authentic flavors produced by a veteran chef and owner team Run by a chef with a 40-year culinary career and an owner with 38 years of experience in the restaurant business, KOREA is a restaurant for authentic Korean flavors. The owner is a chef-turned-restaurateur who has cooked Korean food only in Germany since moving there in 1984. For this reason, he is well aware of what the locals like. To dress the interior in the style of a traditional Korean home, he invited woodworkers from Korea and paid special attention to producing an authentic Korean ambiance. The exterior walls are decorated with bottles of makgeolli (Korean traditional fermented liquor) and soju (Korean distilled spirit), catching the attention of passersby.

40년 경력의 주방장과 주인이 고수하는 전통의 맛 40년 경력의 주방장과 38년 경력의 오너가 함께 꾸려가고 있는 <코레아> 레스토랑은 한국의 맛을 제 대로 선보이는 곳이다. 오너 역시 주방장 출신으로 1984년 독일에 이주한 이후 줄곧 독일에서만 음 식을 만들어왔기 때문에 현지인들의 기호를 잘 파악하고 있다. 실내는 한국의 전통 가옥을 재현하기 위해 한국에서 목수들을 초빙하는 등 인테리어에도 많은 고심을 했다. 외벽을 한국의 대표 술인 막 걸리와 소주병 등으로 장식해서 행인의 이목을 끄는 점도 독특하다.

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1 Kimchi-bokkumbap*, im Steintopf serviert / Kimchi-bokkeumbap*, kimchi fried rice served in a stone pot / 돌솥에 담겨 나오는 김치볶음밥 2 Japchae* (Glasnudeln mit gebratenem Gemüse / Glass noodles stirfried with julienned vegetables and meat / 잡채) 3 Haemul-pajeon* (Meeresfrüchte-Pfannkuchen / Seafood and spring onion fritter / 해물파전)

Wohlschmeckende Beilagen und originaler Geschmack Das Kimchi-bokkumbap (gebratener Reis mit Kimchi, Schweinefleisch und Gemüse) ist ein Alltagsgericht der Koreaner, dessen Zubereitung zwar etwas aufwändig ist, das aber auch hervorragend schmeckt. Zubereitet wird das Kimchi-bokkumbap im KOREA aus gut gegärtem säuerlich, süßlich und scharfem Kimchi, der in kleine Stücke geschnitten wird, Schweinefleisch und verschiedenem Gemüse. Damit der Reis warm bleibt, wird er im Steintopf serviert.

Das Japchae wird auf einer Flamme serviert. Es gibt zwei Japchae Sorten, die normale Version und Gemüse Japchae. Auch Meeresfrüchte-Pfannkuchen und Kimchi Pfannkuchen sollten sich Besucher nicht entgehen lassen.

Neatly presented side dishes and flavorful meals Kimchi-bokkeumbap (kimchi fried rice) is common fare in Korea, but one that is hard to make well. At KOREA, the rice is fried with deeply fermented kimchi, pork and vegetables all chopped into small pieces, and then served hot in a stone pot. The japchae is also served on a mini burner, and comes in two varieties: vegetarian and non-vegetarian. Also highly recommended are the haemul-pajeon, which contains generous amounts of seafood, and the kimchijeon, which is made with tasty, homemade kimchi.

정갈한 밑반찬과 제대로 맛을 낸 기본 한식 한국인에게는 매우 평범한 일상 음식이면서도 제맛을 내기 어려운 것 중의 하나가 김치볶음밥이다. 제대로 숙성해서 새콤하면서도 달콤한 매운맛이 나는 김치를 송송 썬 뒤 돼지고기와 여러 가지 채 소를 잘게 썰어 밥과 함께 볶은 <코레아>의 김치볶음밥은 따뜻한 온기를 유지하기 위해 돌솥에 담아 낸다. 잡채 역시 미니 화로에 얹어 내는데, 채소잡채와 일반 잡채 두 종류가 있다. 재료를 넉넉히 넣 어 푸짐하게 부친 해물파전과 <코레아>의 맛있는 김치로 만든 김치전 역시 꼭 먹어봐야 할 메뉴다.

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●Telefon +49(0)211 3677 171 ●Adresse Bismarckstraße 51, 40210 Düsseldorf ●Anfahrt Von der Station “Oststraße” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-15:00, 18:00-23:00 / Sonntag 18:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Kimchi-bokkeumbap €14.50 Japchae €14.50 Haemul-pajeon €12.50 ●Kosten pro Person Einzelgericht €16 / kursmenü €21.50 ●Plätze 80 ●Telephone +49(0)211 3677 171 ●Address Bismarckstraße 51, 40210 Düsseldorf ●Directions One-minute walk from Oststraße station ●Opening hours Monday-Saturday 12:00-15:00 18:00-23:00 / Sunday 18:00-23:00 /

Open all year round ●Recommended Kimchi-bokkeumbap €14.50 Japchae €14.50 Haemul-pajeon €12.50 ●Meal for one À la carte €16 / Prix-fixe €21.50 ●Seating 80 ●전화번호 +49(0)211 3677 171 ●주소 Bismarckstraße 51, 40210 D sseldorf ●찾아가는 길 오스트스트라세(Oststraße) 역에서 도보 1분 ●영업시간 월-토요일 12:00-15:00 18:00-23:00 / 일요일 18:00-23:00 ●휴무 연중무휴 ●대표메뉴 김치볶음밥 14.50 잡채 14.50 해물파전 12.50 ●1인당 예산 단품 16 / 코스 21.50 ●좌석 80석

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Essen in traditioneller Atmosphäre, KOREA HAUS A traditional ambiance, KOREA HAUS 전통 가옥에서의 식사, 한국관

Koreanischer Geschmack in traditionellem Haus Das Restaurant KOREA HAUS zieht allein schon wegen der koreanischen Architektur Interesse auf sich. Das Tor mit dem Taegeuk-Muster und die niedrige Mauer lassen sofort erkennen, dass es sich um ein koreanisches Restaurant handelt. Auch das Innendesign erinnert an ein traditionelles koreanisches Haus. Grund sind die Beleuchtung aus Papier mit traditionellem Motiv, weitere traditionelle Einrichtungsgegenstände und der mit Holz ausgestattete Saal. Die Besitzerin kümmert sich um die Gäste und der Besitzer, gleichzeitig der Koch, sorgt für den guten Geschmack. Der Inhaber zählt zur ersten Generation der Koreaner in Deutschland und besteht auf traditionelle Gerichte der Provinz Jeolla-do. Vor der Eröffnung des KOREA HAUS im Jahr 2000 hatte er bereits ein koreanisches Restaurant und Hotel betrieben. Berühmt ist das Restaurant wegen des konstant guten Geschmacks und Service.

Flavors of Jeolla-do province enjoyed in a traditional Korean home KOREA HAUS is eye-catching with the Korean elements decorating its exterior. Even without a restaurant sign, the showcase with taegeuk patterns on the sliding doors and earthen wall in the back provides enough indications that this is a Korean restaurant. The inside is also decorated in the style of a traditional Korean home, using lights in the shape of traditional windows and door motifs, traditional decorative items, and wood. The owner-chef’s wife is in charge of the hall, while the owner-chef, a first-generation Korean immigrant, takes care of the food preparation in the kitchen. The food is strictly Jeolla-do style. Using his experience of running a Korean restaurant and hotel, the owner opened KOREA HAUS at its present location in 2000, and has received favorable reviews for offering tasty food and good service.

한국의 전통 가옥에서 즐기는 토속적인 맛 <한국관> 레스토랑은 외관부터 ‘한국적인 요소’로 눈길을 끈다. 태극무늬가 그려진 대문과 전통 가옥 의 담벼락으로 진열장을 장식해 굳이 간판이 없더라도 한눈에 한식당임을 알아볼 수 있다. 내부 역 시 전통 창호를 모티브로 한 조명과 전통 소품, 목재 등을 사용하여 한국의 전통 가옥을 연출했다. 안주인이 홀을 담당하고, 교민 1세대인 오너 셰프가 음식을 직접 만드는데, 철저하게 전라도식 향토 음식을 고집한다. 한식당 및 호텔을 운영한 경험을 살려 2000년에 이곳의 문을 열었고, 한결같은 맛 과 서비스로 좋은 평가를 얻고 있다.

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1 Haemuljjim* (Gedämpfte Meeresfrüchte mit scharfer Marinade / Seafoods and vegetables smothered in a spicy sauce / 해물찜) 2 Ungewürzte Rinderrippchen auf Holzkohle gebraten / Saenggalbi-gui, premium short ribs grilled fresh on charcoal without marinade / 양념하지 않은 소갈비를 숯불에 구워 먹는 생 갈비구이

Haemuljjim und frisches Galbi-gui beliebt Garnelen mit bloßen Händen zu schälen oder Krabbenbeine am Stück zu essen, ist in Deutschland weniger üblich. Doch die Stammgäste des KOREA HAUS sind geübt darin, das Gericht Haemuljjim (gedämpfte Meeresfrüchte mit scharfer Marinade) mit den Händen zu essen. Das Haemuljjim mit Tintenfisch, Krabben, Miesmuschel, kleinem Tintenfisch und Garnelen sowie Gemüse, Pilzen und scharfer Marinade ist ein gesundes Menü, das von Stammgästen gerne bestellt wird. Gäste, die am Mittag Bulgogi probieren, bestellen oft auch frisches Saenggalbi-gui, das aus bestem Rindfleisch zubereitet wird. Das Kongnamul-gukbap (Sojabohnensprossensuppe mit Reis) ist eine Delikatesse nach Art der Provinz Jeolla-do.

Haemuljjim and saenggalbi-gui that have charmed Germans For Germans, skinning a prawn by hand or picking up a crab leg to bite off the meat is quite an unusual practice. But at KOREA HAUS, that’s what patrons do with the haemuljjim. This dish of squid, crab, mussels, baby octopus, prawns, and various vegetables and mushrooms smothered in a spicy sauce is the most popular health dish of the house. The saenggalbi-gui, or unmarinated premium short ribs, is usually ordered by those who have already tried the bulgogi for lunch. Also recommended is the Jeolla-do style kongnamul-gukbap (bean sprouts soup with rice). 독일인이 반한 매운 해물찜과 생갈비구이 왕새우 껍질을 손으로 벗겨 먹거나 게 다리를 들고 살을 베어 먹는 것은 독일인에게 매우 익숙하지 않은 식사법이다. 그러나 <한국관>의 단골 손님들은 양손을 사용해 너무나 익숙하게 해물찜을 즐기 곤 한다. 오징어, 게, 홍합, 꼴뚜기, 왕새우 등의 해물에 채소와 버섯을 듬뿍 넣고 매콤하게 양념한 해 물찜은 단골들에게 가장 인기 있는 건강 메뉴다. 점심으로 불고기 맛을 본 사람들이 주로 주문하는 생갈비구이는 최상급 소갈비를 사용하여 육질이 뛰어나며 전라도식 콩나물국밥도 별미다.

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●Telefon +49(0)211 3612 128 ●Adresse Bismarckstraße 66, 40210 Düsseldorf ●Anfahrt Von der Station “Oststraße” eine Minute zu Fuß ●Öffnungszeiten Montag-Sonntag 12:00-15:00 17:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Haemuljjim €29.50 Saenggalbi-gui €18.90 Bullak-jeongol €19.50 ●Kosten pro Person Einzelgericht €11 / Kursmenü €30 ●Plätze 100 ●Homepage www.koreahaus.net ●Telephone +49(0)211 3612 128 ●Address Bismarckstraße 66, 40210 Düsseldorf ●Directions One-minute walk from Oststraße station ●Opening hours Monday-Sunday 12:00-15:00 17:00-23:00 / Open all year round ●Recommended Haemuljjim €29.50 Saenggalbi-gui €18.90 Bullak-jeongol €19.50 ●Meal for one À la carte €11 / Prix-fixe €30 ●Seating 100 ●Website www.koreahaus.net ●전화번호 +49(0)211 3612 128 ●주소 Bismarckstraße 66, 40210 D sseldorf ●찾아가는 길 오스트스트라세(Oststraße) 역에서 도보 1분 ●영업시간 월-일요일 12:00 -15:00 17:00 -23:00 ●휴무 연중무휴 ●대표메뉴 해물찜 29.50 생갈비구이 18.90 불낙전골 19.50 ●1인당 예산 단품 11 / 코스 30 ●좌석 100석 ●홈페이지 www.koreahaus.net

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In den Zeitungen viel gelobt, Seoul Highly reviewed by a German daily, Seoul 독일 일간지가 극찬한, 서울

Koreanisches Restaurant in der Straße japanischer Restaurants Die Klosterstraße in Düsseldorf ist weltweit berühmt als Straße japanischer Restaurants. Das Seoul, das dort im März 2011 eröffnet wurde, unterscheidet sich von den japanischen Restaurants durch seine koreanische Atmosphäre und den Geschmack. Das Besitzerpaar, das in Deutschland seit langer Zeit Geschäfte trieb, teilt sich die Arbeit auf. Die Frau ist in der Küche für den guten Geschmack der Gerichte zuständig und der Mann kümmert sich um die Gäste. Der Laden ist berühmt für seinen guten Service, so gibt es extra Platz für Kinderwagen und bequeme Plätze für Schwangere. Das Restaurant wurde in der “Rheinischen Post” vorgestellt.

An enterprising Korean restaurant established in Little Tokyo Kloster Strasse is the world-renowned Little Tokyo area in Dusseldorf. Seoul, which opened there in March 2011, is betting its success on its unique Korean ambiance and flavors to differentiate itself from the many Japanese restaurants in the area. It is run by a husband-and-wife team who opened the restaurant after years of doing business in Germany. The wife manages the kitchen, while the husband is in charge of the hall. Seoul has been highly reviewed for its attention to detail in its service and accessibility, such as seating that accommodates baby carriages and pregnant women. The restaurant was featured as a recommended restaurant in Rheinischen Post, one of Germany’s four major dailies.

일본 식당 거리에 진출한 진취적인 한식당 뒤셀도르프의 클로스터스트라세는 세계적으로 유명한 일본 식당 전문 거리다. 지난 2011년 3월 이곳 에 진출한 한식당 <서울>은 일식당과 차별화되는 ‘한국적인 분위기와 맛’을 고수함으로써 승부를 걸 고 있다. 독일에서 오랜 기간 사업을 해온 주인 부부가 운영하는 이곳은 아내가 직접 주방을 관리하 며 맛을 책임지고, 남편이 홀을 운영한다. 유모차와 임신부를 고려한 좌석 배치 등 세심한 서비스로 정평이 높다. 독일의 4대 일간지 중 하나인 라이니쉐 포스트에 추천 레스토랑으로 소개된 바 있다.

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1 Haemul-pajeon* (Meeresfrüchte-Pfannkuchen / Seafood and spring onion fritter / 해물파전) 2 Yukhoe* (Koreanisches Rindstartar / Korean-style beef tartare / 육회) 3 Appetitanregende Rettich-Rollen / Muchaeso-mari, vegetables rolled in pickled radish wraps / 입맛을 돋우는 무채소말이

Frischer Tatar und wohlschmeckender Meeresfrüchte-Pfannkuchen Das Interesse am Wohl der Gäste kommt auch in den Gerichten zum Ausdruck. Die schmackhaften Meeresfrüchte-Pfannkuchen werden gewöhnlich als Ganzes serviert und mit Stäbchen gegessen, aber für die Einheimischen, die im Umgang mit Stäbchen noch nicht so geübt sind, wird der Pfannkuchen in mundgerechte Stücke geschnitten und serviert. Das Cheonggukjang, das aus kurze Zeit gegärten Bohnen zubereitet wird und einen strengen Geruch hat, ist sehr gesund und wird möglichst wenig streng riechend zubereitet. Der Tatar ist nicht nur bei Deutschen, sondern auch japanischen Touristen sehr beliebt. Der frische Tatar mit saftigen Birnen schmilzt förmlich im Mund und schmeckt ausgezeichnet. Alle Gerichte werden nach traditioneller Art gekocht und schön garniert, sodass sie auch ein wahrer Augenschmaus sind.

Fresh yukhoe and delightful haemul-pajeon The restaurant’s careful consideration of its patrons is evident in the food. The haemul-pajeon, which is usually fried and served whole for patrons to dig-in and divide on their own, is cut into bite-sized pieces for locals not comfortable with chopsticks. The cheonggukjang, a hot pot of soybeans fermented for a short period of time, has been processed so that Europeans can enjoy it without its characteristic pungent smell, which usually limits the dish’s appeal to only Koreans. Seoul’s yukhoe is popular not only among locals, but also among Japanese and foreign tourists. The nuttiness of the fresh, raw slices of beef couples with the crispness of Korean pear to just melt in the mouth. Authentic Korean flavors are maintained, but the dishes are presented in a visually delightful style.

신선한 육회와 정갈한 해물파전 ‘손님을 위한 세심한 배려’가 음식에서도 잘 나타난다. 먹음직스럽게 지진 해물파전은 원래 찢어가며 먹는 것이지만, 젓가락질에 서툰 현지인을 배려하여 한입 크기로 썰어 낸다. 콩을 단시간에 발효시 켜 건강 효과가 높은 청국장은 특유의 냄새를 줄여 유럽인들도 무난히 즐길 수 있도록 했다. 또한 이 곳의 육회는 독일인뿐 아니라 일본인과 외국 관광객들에게도 인기 높은 메뉴. 아삭한 배와 함께 먹 는 신선한 육회는 입안에서 사르르 녹는 맛이 일품이다. 모든 음식은 전통의 맛을 고수하되, 시각적 인 아름다움을 배가시켰다.

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●Telefon +49(0)211 319 0648 ●Adresse Kloster Straße 45, 40211 Düsseldorf ●Anfahrt Von der Station “Oststraße” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 12:00-15:00 18:00-22:30 ●Geschlossen Jeden 1. und 3. Sonntag ●Hauptmenü Haemul-pajeon €12.50 Yukhoe €13.50 Cheonggukjang €12 ●Kosten pro Person Mittagessen €10 / Abendessen €15-20 ●Plätze 79 ●Homepage www.restaurant-seoul-duesseldorf.de ●Telephone +49(0)211 319 0648 ●Address Kloster Straße 45, 40211 Düsseldorf ●Directions Five-minute walk from Oststraße station ●Opening hours Monday-Sunday 12:00-15:00 18:00-22:30 /

Closed on first and third Sundays ●Recommended Haemul-pajeon €12.50 Yukhoe €13.50 Cheonggukjang €12 ●Meal for one Lunch €10 / Dinner €15-20 ●Seating 79 ●Website www.restaurant-seoul-duesseldorf.de ●전화번호 +49(0)211 319 0648 ●주소 Kloster straße 45, 40211 D sseldorf ●찾아가는 길 오스트스트라세(Oststra e) 역에서 도보 5분 ●영업시간 월-일요일 12:00 -15:00 18:00 -22:30 ●휴무 첫째・셋째 일요일 ●대표메뉴 해물파전 12.50 육회 13.50 청국장 12 ●1인당 예산 점심 10 / 정식 15 -20 ●좌석 79석 ●홈페이지 www.restaurant-seoul-duesseldorf.de

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Vorgestellt im Gault Millau, Shilla Gault Millau’s choice, Shilla 미식 가이드북 ‘고 미요’가 인정한, 신라

Koreanisches Restaurant, anerkannt von den Medien und weltweit berühmtem Restaurantführer Das koreanische Restaurant Shilla rangiert im weltweit berühmten Restaurantführer Gault Millau an 872. Stelle. In Düsseldorf gibt es nur sehr wenige Restaurants, die im Gault Millau vorgestellt werden. Das Shilla, das 1955 eröffnet wurde, wurde in den Medien mehrmals vorgestellt und ist so berühmt, dass man Schlange stehen muss, um dort essen zu können. Eine 60 Jahre alte Köchin, die extra aus Korea eingeladen wurde, kümmert sich um die Beilagen und legt jeden Monat 250-300 Kilogramm Kimchi ein. Sowohl der elegante Saal als auch die große Terrasse mit Blick auf die Straße sind einladend.

Billed as an outstanding Korean food purveyor by world-famous Gault Millau and the press Shilla was selected as the 872nd recommendation on the list of Gault Millau, a world-famous guide to gourmet restaurants. Only a handful of restaurants in Dusseldorf have won the recognition of Gault Millau. TV and newspapers have covered Shilla since opening in 1955, and a long queue continues to form at every meal. An experienced 60-year-old side-dish specialist scouted from Korea is in charge of all the side dishes. Her kimchi particularly draws wild acclaim, proven by the 250-300 kilograms of kimchi made every month. The sophisticated, elegant interior is pleasing to the eye, but the expansive terrace providing panoramic views of the street also makes a pleasant spot to enjoy a relaxing meal.

세계적인 미식 가이드와 매스컴으로부터 인정받은 한식당 <신라>는 세계적인 미식 가이드북 ‘고 미요’로부터 872위에 선정된 한식당이다. 뒤셀도르프에서도 고 미요 인증서를 받은 레스토랑은 극소수에 지나지 않는다. 1955년에 오픈한 이후 방송과 신문에 수 차 례 소개된 이곳은 식사시간이면 사람들이 줄을 서서 기다릴 정도로 지명도가 탄탄하다. 한국에서 초 빙한 60세의 찬모가 반찬을 담당하며, 매월 250-300kg의 김치를 담근다. 중후한 분위기의 실내에서 식사하는 것도 좋지만, 넓은 테라스에서 길거리 풍경을 감상하며 식사를 즐기는 것도 좋은 방법.

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1 Yukgaejang* (Scharfe Rindsgemüsesuppe / Spicy soup long-boiled with beef and various vegetables / 육개장) 2 Dolsot-bibimbap* mit koreanischem Reis / Dolsot-bibimbap* made with rice imported from Korea / 한국에서 공수해온 쌀로 만든 돌솥비빔밥 3 Modumjeon* (Gemischte Pfannendelikatesse / Platter of assorted Korean-style fritters / 모둠전)

Jede Beilage ein Genuss Zwar werden stets grundlegende Beilagen serviert, doch anders als in anderen koreanischen Restaurants muss für jede zusätzlich bestellte Beilage bezahlt werden. Der Grund ist, dass das Restaurant auf jede einzelne sorgfältig zubereitete Beilage stolz ist. Reis, Chilipulver und andere wichtige Gewürze werden aus den jeweils darauf spezialisierten Provinzen Koreas eingekauft.

Das Yukgaejang mit der appetitlich aussehenden roten Brühe schmeckt scharf und hat einen klaren Nachgeschmack. Das Dolsot-bibimbap, mit Gemüse vom Bauern und Reis aus Korea, schmeckt ausgezeichnet.

The quality of each side dish testifies to Shilla’s dedication and flair The first round of side dishes is complimentary, but additional orders are charged. Each variety is made with care and craftsmanship. Rice, gochutgaru (red chili pepper powder), and other major condiments crucial in capturing the authentic flavor of Korean cuisine are sourced from their places of origin in Korea. The chili-infused reddish broth of yukgaejang (spicy soup long-boiled with beef and vegetables) tastes fiery yet delightfully savory. Dolsot-bibimbap (rice with various toppings served sizzling hot in a stone pot), made with rice imported from Korea and vegetables sourced from local farmers, tastes sublime to the last spoonful.

유료 서비스되는 반찬 하나하나가 훌륭한 맛 기본 반찬이 나오지만, 여느 한식당과는 달리 추가 주문할 때는 따로 돈을 받는다. 반찬 하나하나에 공을 들인 만큼 자신이 있기 때문이다. 쌀은 물론 고춧가루 등의 양념까지, 맛을 내는 중요한 식재료 는 한국의 특산 지역에서 직접 들여온다. 빨간 국물이 먹음직스러운 육개장은 얼큰하면서도 뒷맛이 깔끔하고, 농장에서 직송해온 채소와 한국 쌀로 만든 돌솥비빔밥은 마지막 한 숟가락까지 맛있다.

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●Telefon +49(0)211 841 30 ●Adresse Berger Straße 12, 40213 Düsseldorf ●Anfahrt Von der Station “Heinrich-Heine-Allee” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-15:00 17:30-24:00 / Samstag-Sonntag 12:00-24:00 ●Geschlossen Von 22. bis 24. Dezember und 1. Januar ●Hauptmenü Yukgaejang €9.90 Dolsot-bibimbap €10.90 Modumjeon (zwei Personen) €21.90 ●Kosten pro Person Einzelgericht €15 / Kursmenü €26.90 ●Plätze 80 ●Homepage www.duessel-shilla.de ●Telephone +49(0)211 841 30 ●Address Berger Straße 12, 40213 Düsseldorf ●Directions Five-minute walk from Heinrich-Heine-Allee station ●Opening hours Monday-Friday 12:00-15:00 17:30-24:00 / Saturday-Sunday 12:00-24:00 /

Closed on 22th-24th December and 1st January ●Recommended Yukgaejang €9.90 Dolsot-bibimbap €10.90 Modumjeon (for two) €21.90 ●Meal for one À la carte €15 / Prix-fixe €26.90 ●Seating 80 ●Website www.duessel-shilla.de ●전화번호 +49(0)211 841 30 ●주소 Berger Straße 12, 40213 D sseldorf ●찾아가는 길 하인리히-하이네-알레(Heinrich -Heine -Allee) 역에서 도보 5분 ●영업시간 월-금요일 12:00 -15:00 17:30 -24:00 / 토-일요일 12:00 -24:00 ●휴무 12월 22-24일, 1월 1일 ●대표메뉴 육개장 9.90 돌솥비빔밥 10.90 모둠전(2인) 21.90 ●1인당 예산 단품 15 / 코스 26.90 ●좌석 80석 ●홈페이지 www.duessel-shilla.de

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Der Geschmack der Provinz Jeolla-do, ARIRANG Flavors of Jeolla-do Province, ARIRANG 전라도의 맛, 아리랑

Fotos und Erklärungen helfen beim Verständnis Um das Verständnis der, verglichen mit der japanischen oder chinesischen Küche, noch unbekannteren koreanischen Küche zu fördern, sind an den Außenwänden des Restaurants Fotos von Gerichten sowie genaue Erklä rungen hierzu angebracht. Die Gäste können daher vor dem Betreten des Restaurants Informationen über die Gerichte erhalten und sich vorab überlegen, was sie bestellen möchten. Das ARIRANG, das sich schon seit 14 Jahren an der gleichen Stelle befindet, liegt in der Nähe des Hauptbahnhofs und wird häufig von ausländischen Touristen besucht. Der Saal ist in dunkler und Ruhe austrahlender Farbe gehalten. Es wurden helle Tische aufgestellt und weil in die Decke große Glasfenster eingelassen wurden, fühlt man sich wie auf einer Terasse.

Food photos and descriptions, helpful guide to Korean food ARIRANG posts photos and detailed explanations of food outside the restaurant as a guide for those who are less familiar with Korean cuisine than they are with Japanese or Chinese food. So before stepping in, people can browse the food and decide what to order. In business in the same location for fourteen years, ARIRANG is close to the central station, so it is heavily visited by foreign tourists in Frankfurt. While the main hall is subdued and dimly lit, the inner hall is furnished with bright-colored tables and skylights, offering a terrace-like ambiance. Patrons can sit wherever they like based on their preference.

음식 사진과 설명으로 한식에 대한 이해를 돕는다 <아리랑>은 일식이나 중식에 비해 아직은 낯선 한식을 잘 이해할 수 있도록 식당 외벽에 음식 사진 과 상세한 설명을 게시해놓았다. 덕분에 손님들은 식당에 들어오기 전 한국 음식에 대한 사전 지식 을 얻고 메뉴도 미리 고민해보곤 한다. 14년째 한자리를 지키고 있는 <아리랑>은 중앙역에서 가까워 프랑크푸르트를 방문하는 외국 관광객들이 많이 찾는다. 메인 홀은 조도를 낮춰 차분한 느낌이며, 안쪽에는 화사한 컬러의 테이블을 놓고 천창을 내서 마치 테라스처럼 밝은 분위기다. 취향대로 자리 를 선택하면 된다.

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1 Osam-bulgogi* (In scharfer Soße gebratener Tintenfisch und Schweinefleisch / Bulgogi of squid and pork / 오삼불고기) 2 Dolsot-bibimbap* mit sieben Beilagen / Bibimbap* served in a sizzling stone pot and topped with seven ingredients / 일곱 가지 기본 반찬이 함께 나오는 돌솥비빔밥 3 Haemul-pajeon* (Meeresfrüchtepfannkuchen / Seafood and spring onion fritter / 해물파전)

Osam-bulgogi, unvergessliche Schärfe Weil die Heimat des Besitzers von ARIRANG Yeosu in der Provinz Jeolla-do ist, kauft er frische Anchovis, Seetang, Kelp und vieles mehr in der Heimat und verwendet diese Zutaten für das Kochen von Brühe. Alle Gerichte werden nach traditioneller koreanischer Art gekocht. Die Gerichte haben stets einen tiefen und intensiven Geschmack, wie man ihn aus der Provinz Jeolla kennt, die berühmt für ihre gute Küche ist. Osam-bulgogi, Dolsot-bibimbap, Kimchi Eintopf, Bossam und andere Gerichte bekommt man zu Preisen zwischen 15 und 20 Euro. Zu dieser Preiskategorie zählen die meisten Gerichte des Restaurants. Besonders beliebt ist Osam-bulgogi, das mit Tintenfisch und Schweinefleisch in scharfer Soße kurz gebraten und auf einer heißen Stahlplatte serviert wird. Dieses Menü passt auch gut zu alkoholischen Getränken.

Spicy and delicious osam-bulgogi The owner of ARIRANG is from Yeosu, Jeolla-do Province, so he makes his broth using dried anchovies, kelp, seaweed, and other marine products caught in his native land. His dishes are prepared using traditional cooking methods, bringing the deep and rich flavors of Jeolla-do, a region famous for good food.

The menu largely comprises à la carte dishes like osam-bulgogi (bulgogi of pork and squid), dolsot-bibimbap, kimchi-jjigae, and bossam, all at a price between 15 and 20 euros. In particular, the osam-bulgogi, which is stir-fried quickly over a searing fire in the kitchen before served on a sizzling iron plate, is a popular accompaniment to drinks.

화끈한 맛에 반하는 오삼불고기 <아리랑>의 바깥 주인은 전라도 여수 출신으로 시원한 국물 맛을 내는 멸치, 다시마, 미역 등 말린 해 산물을 고향의 청정지역에서 채취한 것을 공수해 쓰고 있다. 한국 고유의 조리법을 고수하며 맛의 고장 전라도의 깊고 진한 맛을 살려냈다. 오삼불고기, 돌솥비빔밥, 김치찌개, 보쌈 등 15-20유로 정도 에 즐길 수 있는 단품 요리가 주를 이룬다. 특히 오징어와 삼겹살을 센 화력으로 재빠르게 볶아 뜨겁 게 달군 철판에 담아내는 ‘오삼불고기’는 맛이 아주 화끈해서 술안주로도 인기가 높다.

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●Telefon +49(0)69 2427 1778 ●Adresse Münchener Straße 46, 60329, Frankfurt am Main ●Anfahrt Von der Station “Frankfurt Hauptbahnhof” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 10:00-15:00 17:00-23:00 / Sonntag 17:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Osam-bulgogi (zwei Portionen) €30 Dolsot-bibimbap €15 Haemul-pajeon €20 ●Kosten pro Person Mittags €10 / Abends €15 ●Plätze 80 ●Homepage www.arirang-germany.com ●Telephone +49(0)69 2427 1778 ●Address Münchener Straße 46, 60329, Frankfurt am Main ●Directions One-minute walk from Frankfurt Hauptbahnhof station ●Opening hours Monday-Saturday 10:00-15:00 17:00-23:00 / Sunday 17:00-23:00 /

Open all year round ●Recommended Osam-bulgogi (for two) €30 Dolsot-bibimbap €15 Haemul-pajeon €20 ●Meal for one Lunch €10 / Dinner €15 ●Seating 80 ●Website www.arirang-germany.com ●전화번호 +49(0)69 2427 1778 ●주소 M nchener Straße 46, 60329, Frankfurt am Main ●찾아가는 길 프랑크푸르트 중앙(Frankfurt Hauptbahnhof) 역에서 도보 1분 ●영업시간 월-토요일 10:00 -15:00 17:00 -23:00 / 일요일 17:00 -23:00 ●휴무 연중무휴 ●대표메뉴 오삼불고기(2인) 30 돌솥비빔밥 15 해물파전 20 ●1인당 예산 점심 10 / 저녁 15 ●좌석 80석 ●홈페이지 www.arirang -germany.com

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Ein Haus in der Natur, Batzenhaus A house in the country, Batzenhaus 전원 속의 집, 바첸하우스

Hotel und Restaurant mit 180-jähriger Tradition Dieses Hotel und Restaurant befindet sich in Bad Soden, bekannt für seine schöne Landschaft und weil der Musiker Mendelssohn hier eine Zeit lang gelebt hat. Der Hotelgründer Fritz Batz ist außerdem berühmt dafür, dass er Bismarck mit der Spezialität von Frankfurt, dem Apfelwein, belieferte. An der Wand hängt sogar ein handschriftlich von Bismarck verfasster Dankesbrief.

Das Restaurant, das sich in dem Hotel mit seiner 180-jährigen Tradition befindet, ist mit edlem Holz ausgestattet und bietet eine gemütliche und edle Atmosphäre. Auf der großen Terasse kann der Gast die schöne Landschaft und Musik genießen. Im VIP-Raum mit 22 Plätzen darf auch geraucht werden, daher eignet er sich besonders gut für Treffen. Auch gibt es einen großen Spielraum für Kinder, weshalb das Restaurant bei Familien mit Kindern beliebt ist.

A restaurant in a hotel boasting 180 years of tradition Batzenhaus is a hotel restaurant located in the beautiful pastoral town of Bad Soden, where once lived Mendelssohn, a composer of the Romantic period.

Fritz Batz, the founder of the hotel, is well-known for offering Apfelwein, a Frankfurt specialty, to Bismarck. On display on the wall is a letter of appreciation hand-written by Bismarck himself. Batzenhaus is located inside a hotel that boasts 180 years of tradition, and is decorated with high-quality wood for an elegant and comfortable feel. Visitors can enjoy a great scenic view with a meal at the large terrace. The VIP room, which can seat up to 22 persons and where smoking is allowed, is used for social events. The restaurant offers a large playroom for toddlers, so it is popular among family visitors.

180년 전통을 자랑하는 호텔 레스토랑 낭만주의 음악가 멘델스존이 한때 살았던 아름다운 목가적 풍경의 바트소덴 지역에 있는 호텔 레스 토랑이다. 호텔의 창업자 프리츠 바츠는 프랑크푸르트의 특산품 사과주인 아펠바인을 비스마르크 수상에 선물한 것으로 유명하다. 식당 벽면에 비스마르크의 친필 감사 편지가 전시되어 있다. 180년 전통의 호텔 건물 내에 위치한 레스토랑은 고급 목재로 꾸며 품위 있으면서도 편안하다. 넓은 테라 스는 풍경을 감상하면서 음식을 즐기기에 좋고, 22인석의 VIP룸은 흡연이 가능한 사교 장소로 애용 된다. 넓은 유아 놀이방이 있어 가족 단위 손님들에게 인기가 높다.

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1 Rinderfilet mit Gemüse / Prime rib-eye steak grilled with vegetables / 채소와 함께 구워 먹는 꽃등심 2 Dolsot-bibimbap* mit sechs Beilagen / Dolsot-bibimbap* topped with six ingredients / 여섯 가지 재료 를 곁들인 돌솥비빔밥

Rinderfilet von bester Qualität und sorgfältig zubereitetes Dolsot-bibimbap Ein repräsentatives Menü dieses Restaurants ist das Rinderfilet. Frisches Filetfleisch wird zunächst dem Gast gezeigt und anschließend am Tisch gebraten. Ein wenig Salz reicht aus, um den ganzen Geschmack des Rinderfilets genießen zu können. Auch etwas Gemüse wie Pilze, Paprika oder Zwiebel werden zusammen mit dem Fleisch gebraten. Es handelt sich daher um ein schmackvolles und gesundes Gericht. Für das Dolsot-bibimbap im Batzenhaus wird der besonders gut schmeckende Reis aus Gimpo gekocht. Das Gemüse im Dolsot-bibimbap stammt von einem Bauernhof in der Nähe, der von einem Koreaner betrieben wird. Beliebt bei den Gästen sind außerdem die täglich wechselnden Vorspeisen wie Japchae oder frittiertes Mandu.

Prime rib-eye and carefully prepared dolsot-bibimbap The kkotdeungsim, or prime rib-eye beef and the restaurant’s signature dish, is brought to the table and shown to the diners before it is grilled on an iron plate. Uncommon at a Korean restaurant, there is no seasoning but salt made available for the succulent rib-eye steak, in order for patrons to enjoy the meat’s natural flavor. Grilled vegetables like mushrooms, peppers, and onion are served on the side as perfect matches to the meat both in taste and nutrition. The dolsot-bibimbap is made with rice brought directly from Gimpo, a region famous in Korea for producing delicious rice. The six ingredients topping the dolsot-bibimbap are supplied daily by a Korean-run farm nearby. Also popular are the japchae, deep-fried mandu, and other chef’s special appetizers, which change every day.

질 좋은 꽃등심구이와 정성 담은 돌솥비빔밥 신선한 꽃등심을 손님 테이블로 가져와 철판에 직접 구워주는 ‘꽃등심구이’가 이곳의 대표 메뉴다. 육즙이 살아있는 등심구이는 소금을 찍어 먹어야 식재료 본연의 맛을 제대로 느낄 수 있다. 버섯과 파프리카, 양파 등의 채소를 함께 구워 곁들이면 맛과 영양의 궁합이 잘 맞는다. 이곳의 돌솥비빔밥 은 쌀이 맛있기로 유명한 한국의 김포에서 공수해온 쌀로 만든다. 돌솥비빔밥에 들어가는 여섯 가 지 채소는 근처의 한인농장에서 매일 공급받고 있다. 잡채, 튀긴 만두 등 날마다 바뀌는 셰프의 전식 메뉴도 인기.

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●Telefon +49(0)6 196 23 430 ●Adresse Königsteiner Straße 157, 65812 Bad Soden am Taunus ●Anfahrt Von der Station “Bad Soden” fünfzehn Minuten zu Fuß ●Öffnungszeiten Dienstag-Samstag 12:00-14.30 18:00-22:30 / Montag 18:00-22:30 ●Geschlossen Sonntag ●Hauptmenü Kkotdeungsim €28 Dolsot-bibimbap €15 Bossam (drei oder vier Personen) €31 ●Kosten pro Person Mittags €15 / Abends €25 ●Plätze 80 ●Homepage www.batzenhaus.com ●Telephone +49(0)6 196 23 430 ●Address Königsteiner Straße 157, 65812 Bad Soden am Taunus ●Directions Fifteen-minute walk from Bad Soden station ●Opening hours Tuesday-Saturday 12:00-14:30 18:00-22:30 / Monday 18:00-22:30 /

Closed on Sundays ●Recommended Kkotdeungsim €28 Dolsot-bibimbap €15 Bossam (for three or four) €31 ●Meal for one Lunch €15 / Dinner €25 ●Seating 80 ●Website www.batzenhaus.com ●전화번호 +49(0)6 196 23 430 ●주소 K nigsteiner Straße 157, 65812 Bad Soden am Taunus ●찾아가는 길 바트소덴(Bad Soden) 역에서 도보 15분 ●영업시간 화 -토요일 12:00 -14:30 18:00 -22:30 / 월요일 18:00 -22:30 ●휴무 일요일 ●대표메뉴 꽃등심 28 돌솥비빔밥 15 보쌈(3 -4인) 31 ●1인당 예산 점심 15 / 저녁 25 ●좌석 80석 ●홈페이지 www.batzenhaus.com

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KOREAN RESTAURANT

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Berühmtestes koreanisches Gericht, BULGOGI Named after a signature Korean dish, BULGOGI 한국 음식의 대명사, 불고기

Koreanische Kultur, die man am Ufer des Mains genießt Das Restaurant wurde nach dem bei Ausländern bekanntesten Gericht benannt. Durch den Namen BULGOGI will man den Deutschen die koreanische Küche näher bringen. Am Schaumainkai befinden sich entlang der Straße viele Museen. Der Ort gleich neben dem Museumsbezirk eignet sich bestens, den Deutschen die koreanische Esskultur näher zu bringen. Für das koreanische Flair sorgen traditionelle Dekorationsgegenstände wie Türen aus Papier, Trommeln, weißes Porzellan und verschiedenes mehr.

Enjoy Korean food on the banks of the river Main The owners wanted to promote Korea’s culinary culture through the restaurant’s name, thus BULGOGI is named after bulgogi, a signature Korean dish well-known among foreigners. Schaumainkai Street along the south side of the river Main is home to a cluster of museums of various themes. Located next to this museum cluster, the restaurant offers a great location for locals to stop by for some good Korean food. The restaurant is adorned in Korean style, using traditional doors, drums, and white porcelain.

마인 강변의 박물관 거리에서 즐기는 한식 문화 식당 이름을 <불고기>로 지은 것은 외국인들이 가장 많이 알고 있는 대표적인 한국 음식이 바로 ‘불 고기’이기 때문이다. ‘불고기’라는 이름을 통해 독일인들에게 한국의 식문화를 널리 알리고자 한 것. 마인 강변의 샤우마인카이(Schaumainkai) 거리는 다양한 주제의 박물관들이 도로를 따라서 밀집해 있다. 이 지역 바로 옆에 위치하고 있는 <불고기>는 독일인들이 한국의 식문화를 즐기기에 아주 적합 한 장소로, 전통 가옥의 창호, 북이나 백자 등의 전통 소품으로 한국적인 분위기를 연출했다.

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1 Bullak-gui Gekocht aus süßem Bulgogi* und scharfem Baby-Oktopus / A grill of sweet beef bulgogi* and spicy baby octopus / 달콤한 불고기와 매운 낙지를 함께 구워 먹는 불낙구이 2 Kimchi-jjigae (Kimchieintopf / Kimchi stew / 김치찌개) 3 Üppiges Bibimbap* mit Spiegelei / Generously served bibimbap* topped with a fried egg / 달걀프라이를 얹은 푸짐한 비빔밥

Süß-scharfes Bulgogi-nakji-gui berühmt Das repräsentativste Gericht dieses Restaurants ist das Bulgogi-Nakji-gui. Das süßliche Bulgogi wird mit dem scharf gewürzten Nakji (Baby-Oktopus) zusammen am Tisch gebraten. Diese zwei ganz unterschiedlichen Zutaten schmecken zusammen ganz hervorragend. Auch die Kimchi Eintopf, zuberei-tet mit Brühe aus Anchovis, ist scharf und lecker. Ganz nach dem Geschmack der Deutschen wird Kimchi nur mit wenig Fischsoße zubereitet. Das Bibimbap mit Rettich, Bohnensprossen, Spinat, Pilzen, Zucchini und Spiegelei schmeckt ebenfalls ausgezeichnet.

Famous for the sweet and spicy beef and baby octopus grill The restaurant’s top seller is the bulgogi-nakji-gui, commonly called bullak-gui for the sake of simplicity. Combining sweet beef bulgogi with baby octopus seasoned in a spicy sauce, the dish is grilled at the table. The marriage of these two unlikely main ingredients creates a surprisingly delightful flavor. Also famous is the kimchi-jjigae. This kimchi stew, which boils aged kimchi in a broth of anchovy, offers a spicy yet refreshing taste. To suit the palates of the locals, the kimchi in the stew is made with a smaller amount of salted fish than is usually called for, resulting in less fermentation, and thus a less potent, milder flavor. Also recommended is the bibimbap, which comes topped with sautéed radish, bean sprouts, spinach, mushroom, courgette and a fried egg.

매콤달콤한 불고기낙지구이가 유명 달콤한 불고기와 매콤하게 양념한 낙지를 즉석에서 함께 구워 먹는 불고기낙지구이(일명 불낙구이) 가 이곳의 대표 메뉴다. 서로 상반되는 주재료가 섞여 만들어내는 맛의 조화가 절묘하다. 김치찌개 역시 유명한데, 멸치를 우려 만든 육수에 잘 익은 김치를 넣어 칼칼하고 시원한 국물 맛이 일품이다. 현지인의 입맛에 맞게 젓갈을 적게 넣고 담백하게 담근 김치를 사용한다. 무, 콩나물, 시금치, 버섯, 호박 등으로 만든 나물과 달걀프라이를 얹은 비빔밥은 풍성한 맛을 자랑한다.

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●Telefon +49(0)69 6612 6678 ●Adresse Dreikönigs Straße 4-6, 60594, Frankfurt am Main ●Anfahrt Von “Römer Quadrat” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-14:30 17:30-22:00 / Samstag-Sonntag 18:00-22:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Bullak-gui (zwei Portionen) €39 Kimchi-jjigae €12.50 Bibimbap €13.50 ●Kosten pro Person €25 ●Plätze 80 ●Telephone +49(0)69 6612 6678 ●Address Dreikönigs Straße 4-6, 60594, Frankfurt am Main ●Directions Five-minute walk from Römer Square ●Opening hours Monday-Friday 12:00-14:30 17:30-22:00 / Saturday-Sunday 18:00-22:00 /

Open all year round ●Recommended Bullak-gui (for two) €39 Kimchi-jjigae €12.50 Bibimbap €13.50 ●Meal for one €25 ●Seating 80 ●전화번호 +49(0)69 6612 6678 ●주소 Dreik nigs Straße 4 -6, 60594, Frankfurt am Main ●찾아가는 길 로메(R mer) 광장에서 도보 5분 ●영업시간 월-금요일 12:00 -14:30 17:30 -22:00 / 토-일요일 18:00 -22:00 ●휴무 연중무휴 ●대표메뉴 불낙구이(2인) 39 김치찌개 12.50 비빔밥 13.50 ●1인당 예산 25 ●좌석 80석

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Fröhliches Leben, CoCo Life is beautiful, CoCo 즐거운 인생, 코코

Gute Musik und leckeres Essen gegen die Müdigkeit im Alltag In diesem im Banken- und Einkaufsviertel gelegenen Restaurant suchen erschöpfte Stadtmenschen bei leckerem Essen und guter Musik Erholung vom anstrengenden Alltag. Die Besitzer des Restaurants studierten Musik und richteten die Räumlichkeiten sehr gekonnt und feinfühlig ein. An der Bar in der Mitte des Restaurants lässt es sich auch gemütlich alleine essen. Der Besitzer leitete bereits ein Restaurant in Korea und ist ein erfahrener Koch. Seine Frau kümmert sich um die Bewirtung der Gäste. Zwar wird das Essen in moderner Atmosphäre serviert, aber auf original koreanische Art zubereitet.

Unwind with some good food, good music Located in a commercial center lined with banks and department stores, CoCo is a great place for patrons to unwind after a hectic day with good food and good music. Run by a husband and wife team, both former musicians, this eatery is small yet finely decorated. In the center is a bar-like table, which is welcoming for even those who come on their own. The kitchen is managed by the husband, an incorrigible foodie who had run a restaurant in Korea, while the hall is run by the wife. The modern presentation of the dishes belies the traditional preparation of the food.

멋진 음악, 맛있는 음식으로 일상의 피로를 날린다 은행과 백화점 등이 몰려 있는 번화가에 위치한 이곳은 일상에 지친 도시인들이 맛있는 음식과 음 악을 즐기며 하루의 피로를 푸는 곳이다. 음악도 출신의 부부가 운영하는 이 식당은 작은 공간이지 만 섬세한 감각으로 세련되게 꾸몄다. 식당의 중앙에는 바 형태의 테이블이 있어 혼자 식사하기에도 적당하다. 음식에 조예가 깊어 한국에서도 식당을 운영했던 바깥주인이 직접 요리를 하고, 아내는 홀을 운영한다. 담음새는 모던하지만 조리법은 철저하게 한국식이다.

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1 Bibimbap* mit dick geschnittenen Rindfleisch-Scheiben / Rice topped with vegetables and thick slices of beef bulgogi* / 도톰하게 썬 불고기를 얹은 비빔밥 2 Dak-gangjeong*-deopbap, Reis mit scharfer Obstsoße gewürztem Hürchen / Rice served with fried chicken pieces coated in a rich and spicy sauce made of puréed fruit / 매운 소스에 과일을 갈아 넣어 풍미를 살린 닭강정덮밥

Verschiedene Bibimbap mit Chilisoße aus Cheonyang Chilischoten Bibimbap wird in sechs Varianten angeboten, je nachdem nur mit Gemüse oder zusätzlich mit Rindfleisch, Lachs-Sashimi, Thunfisch-Sashimi, Schwei nefleisch oder Huhn. Besonders viel Lob gibt es für das Rindfleisch-Bibimbap.

Die etwas dicker geschnittenen und süßlich gewürzten Rindfleisch-Scheiben schmecken ausgezeichnet. Als Chilisoße wird Cheongyang Chilisoße verwendet, die zwar sehr scharf ist, aber einen reinen Nachgeschmack hat. In die Soße wird ein wenig Obstsaft gemischt, um ihr etwas Schärfe zu nehmen.

Auch beim Würzen des Dak-gangjeong (frittiertes Huhn) wird Obstsaft verwendet, um einen Appetit anregenden süß-sauer-scharfen Geschmack zu erreichen. Als Beilage wird zwar nur Kimchi serviert, doch schmeckt dieses ausgezeichnet.

Bibimbap variations featuring a cheongyang red pepper dressing CoCo serves six variations of bibimbap. The selection of main ingredients ranges from vegetables, to beef bulgogi, raw salmon, raw tuna, and grilled pork and chicken. The most popular is, by far, the bulgogi-bibimbap. The sweet beef bulgogi has a great texture, with the tender meat being sliced rather thick. The heat of gochujang sauce (dressing for bibimbap), which is based on the hot and strong red pepper powder from cheongyang, is balanced with the sweetness of fruit juice. Dak-gangjeong whets appetites with its fried chicken pieces coated in a sweet-and-sour sauce based on puréed fruit. Kimchi, the only side dish offered at CoCo, is also not to miss. 청양고추장으로 만들어내는 다양한 비빔밥 채소, 불고기, 연어회, 참치회, 돼지고기, 닭고기 등 주재료에 따라 각각 다른 여섯 가지의 비빔밥을 선보인다. 그중 불고기비빔밥은 최고의 호평을 받는 인기 메뉴다. 달착지근하게 양념한 불고기는 도 톰하면서도 육질이 부드러워 식감이 일품이다. 고추장은 깔끔하고 톡 쏘는 맛이 강한 청양고추장을 이용하는데, 과일즙을 더해 매운맛을 조절했다. 닭강정을 만들 때도 여러 가지 과일을 갈아 넣어 매 콤달콤 새콤한 맛이 식욕을 돋운다. 밑반찬은 김치 한 가지뿐이지만 이것 역시 똑떨어지는 맛이다.

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●Telefon +49(0)69 9203 4786 ●Adresse Große Eschenheimer Straße 41, 60313 Frankfurt am Main ●Anfahrt Von der Station “Eschenheimer Tor” eine Minute zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-14:30 18:00-22:30 / Samstag 12:00-22:30 ●Geschlossen Sonntag und Feiertage ●Hauptmenü Bulgogi-bibimbap €12.90 Dak-gangjeong-deopbap €11.90

gebratenes Rindfleisch und Gemüse €12.90

●Kosten pro Person €17 ●Plätze 46 ●Homepage www.coco-restaurant.com

●Telephone +49(0)69 9203 4786 ●Address Große Eschenheimer Straße 41, 60313 Frankfurt am Main ●Directions One-minute walk from Eschenheimer Tor station ●Opening hours Monday-Friday 12:00-14:30 18:00-22:30 / Saturday 12:00-22:30 /

Closed on Sundays and national holidays ●Recommended Bulgogi-bibimbap €12.90 Dak-gangjeong-deopbap €11.90

Beef and vegetable stir-fry €12.90

●Meal for one €17 ●Seating 46 ●Website www.coco-restaurant.com ●전화번호 +49(0)69 9203 4786 ●주소 Große Eschenheimer Straße 41, 60313 Frankfurt am Main ●찾아가는 길 에센하이머 토르(Eschenheimer Tor) 역에서 도보 1분 ●영업시간 월-금요일 12:00 -14:30 18:00 -22:30 / 토요일 12:00 -22:30 ●휴무 일요일, 공휴일 ●대표메뉴 불고기비빔밥 12.90 닭강정덮밥 11.90 소고기채소볶음 12.90 ●1인당 예산 17 ●좌석 46석 ●홈페이지 www.coco -restaurant.com

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Alles für den guten Geschmack, DOMO Winning hearts with flavors, DOMO 맛으로 승부, 도모

Traditioneller koreanischer Geschmack ist die Stärke des Restaurants Dieses Restaurant wurde 19 Jahre lang als chinesisches Restaurant betrieben, 2008 vom jetzigen Besitzer übernommen und als koreanisches Restaurant fortgeführt. Die Atmosphäre des chinesischen Restaurants wurde beibehalten, doch wurden die Tische mit einer Grillplatte ausgestattet, damit Fleisch direkt vor den Gästen gebraten werden kann. Nach Deutschland entsandte koreanische Manager besuchen das Restaurant oft, wenn sie deutschen Kunden koreanisches Essen anbieten wollen. Sehr beliebt ist das Beilagen-Menü.

Zwar werden die Beilagen zusammen mit den Hauptgerichten serviert, doch werden besonders gute Beilagen auch einzeln als Menü angeboten. Der Besitzer möchte original koreanische Küche anbieten.

Offering authentic Korean flavors In 2008, the owner took over a Chinese restaurant in operation for 19 years to open DOMO, a Korean restaurant. She maintained the classic Chinese-style decoration and just added tables with built-in grills for Korean barbecues. The restaurant is frequented by Koreans residing in Frankfurt who wish to entertain local guests. Of the à la carte dishes, the side dish set is particularly noteworthy, and unusual, since side dishes are usually served only to accompany main dishes. At DOMO, the owner seems to take great pride in the side dish set.

She appears intent on showing the best of authentic Korean flavors.

한국 전통의 맛으로 승부한다 19년간 중식당으로 영업하던 이곳을 지금의 주인이 2008년에 인수하여 한식당으로 다시 문을 열었 다. 중후한 중식당 분위기는 그대로 유지한 채 고기를 구워 먹는 불판이 부착된 테이블을 들여놓았 다. 한국 주재원들이 독일 사람들을 접대할 일이 있을 때 한정식을 선보이기 위해 자주 찾는 곳이다. 단품 메뉴 중에는 반찬 세트도 눈에 띈다. 반찬은 주로 곁들이로 나오지만, 맛있는 메뉴를 따로 엄선 하여 세트로도 판매할 만큼 맛에 대해서 자신이 있다. 이곳의 여성 오너 셰프는 ‘한국 전통의 맛’을 선보이겠다는 굳은 의지를 갖고있다.

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1 Kim Sam Bok, gebratenes Kimchi* und Schweinefleisch mit Tofu / Kim Sam Bok, kimchi* and pork belly meat stir-fry served with fresh tofu / ‘김삼복’이라는 메뉴로 판매하고 있는 김치삼겹살볶음과 두부 2 Knuspriger, gebratener Barsch / Crispy grilled sea bass / 바삭하게 익힌 농어구이

Gebratener Fisch und das Menü Kim Sam Bok Kim Sam Bok ist ein Menü, das nur in koreanischen Restaurants in Deutschland angeboten wird. Kim steht hierbei für Kimchi, Sam für Samgyeopsal (Schweinefleisch) und Bok für Bokkum (braten). ‘Kim Sam Bok’ bedeutet somit, dass Kimchi und Schweinefleisch zusammen gebraten werden. Dieses Gericht ist so beliebt, dass hierfür eine eigene Abkürzung geschaffen wurde. Das ‘Kim Sam Bok’ im DOMO wird mit viel Gemüse sowie einer scharfen Soße zubereitet und mit Tofu serviert. Zusammen mit Tofu verzehrt, nimmt es Kimchi und Fleisch etwas von seiner Schärfe und schmeckt sehr ausgewogen. Als gebratenen Fisch gibt es Barsch, Lachs, Thunfisch und Makrele, die alle bei den Deutschen sehr beliebt sind. Weil die Kruste knusprig und das Fleisch saftig ist, wird gebratener Fisch gerne als Beilage zu Reis und alkoholischen Getränken bestellt.

Various grilled fish and Kim Sam Bok Kim Sam Bok is the name of a Korean dish tasted only in Germany. The name is an abbreviated version of a popular dish named kimchi-samgyeopsalbokkeum, which is stir-fried kimchi and pork belly meat. At DOMO, it is fried with lots of vegetables in a spicy sauce and served with fresh tofu. Topping a tofu square with the stir-fried kimchi and pork balances the spiciness and harmonises the flavors. The grilled fish dishes, which are particularly popular among Germans, come in four varieties, namely sea bass, salmon, tuna, and mackerel. Crisp on the outside and juicy on the inside, the fish grills are all-time favorites either for meals or accompaniment to drinks.

다양한 생선구이와 ‘김삼복’ 메뉴 ‘김삼복’은 독일의 한식당에서만 볼 수 있는 메뉴명이다. 김치와 삼겹살을 볶아서 먹는다는 뜻의 앞 글자만을 딴 일종의 애칭이다. 그만큼 인기 있는 메뉴이기도 한데, <도모>의 김치삼겹살은 채소를 듬 뿍 넣고 매콤하게 볶은 뒤 생두부를 곁들여 낸다. 두부에 김치삼겹살볶음을 얹어 먹으면 매운맛도 덜어줄 뿐 아니라 맛의 조화도 훌륭하다. 독일인들에게 인기 있는 생선구이는 농어, 연어, 참치, 고등 어 등 네 가지. 겉은 바삭바삭하고 속살은 촉촉하고 부드러워서 밥반찬이나 술안주로 인기가 높다.

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●Telefon +49(0)61 7378 898 ●Adresse Westerbacher 23, 61476 Kronberg am Taunus ●Anfahrt Gegenüber der Station “Kronberg (Taunus) Süd” ●Öffnungszeiten Montag-Samstag 12:00-15:00 18:00-23:00 / Sonntag 18:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Kim Sam Bok €14.50 Gebratener Barsch €18 Domo setmenü €35 ●Kosten pro Person €20 ●Plätze 58 ●Telephone +49(0)61 7378 898 ●Address Westerbacher 23, 61476 Kronberg am Taunus ●Directions Across from Kronberg (Taunus) Süd station ●Opening hours Monday-Saturday 12:00-15:00 18:00-23:00 / Sunday 18:00-23:00 /

Open all year round ●Recommended Kim Sam Bok €14.50 Grilled sea bass €18 Domo prix-fixe €35 ●Meal for one €20 ●Seating 58 ●전화번호 +49(0)61 7378 898 ●주소 Westerbacher 23, 61476 Kronberg am Taunus ●찾아가는 길 크론베르크(타우누스) 쉬드(Kronberg (Taunus) S d) 역 건너편 ●영업시간 월-토요일 12:00 -15:00 18:00 -23:00 / 일요일 18:00 -23:00 ●휴무 연중무휴 ●대표메뉴 김삼복(김치삼겹살볶음과 두부) 14.50 농어구이 18 도모 정식 35 ●1인당 예산 20 ●좌석 58석

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Service mit Wärme, GIL-SON Offering hospitable service, GIL-SON 따뜻한 서비스, 길손

Ein gemütlicher Ort für Neulinge der koreanischen Küche Das Restaurant GIL-SON, was auf Koreanisch so viel wie Reisender bedeutet, befindet sich in der Nähe des Frankfurter Bahnhofs, wo viele Touristen verkehren. Als das Restaurant im Jahr 2000 eröffnet wurde, waren Touristen die Hauptkunden. Doch mittlerweile ist es sowohl bei ausländischen Touristen als auch Einheimischen sehr beliebt. Die Besitzerin und Chefköchin betreibt das Restaurant seit 20 Jahren und erklärt Gästen, die zum ersten Mal koreanisches Essen probieren, persönlich die Gerichte. Deshalb kann man hier die koreanischen Gerichte besonders gut genießen. Was sie den Gästen empfiehlt, schmeckt immer gut, daher werden viele Stammgäste. Die Wände sind übersät mit Zetteln, auf denen zufriedene Gäste nette Worte hinterließen.

A perfect place for Korean food novices GIL-SON, meaning ‘travelers’ in Korean, is located near the central station of Frankfurt, which is always bustling with foreign tourists. When GIL-SON first opened in 2000, its clientele was largely Korean tourists, but now it is more popular among foreign tourists and locals. The female chef, who had previously run a Korean restaurant for 20 years, explains and recommends dishes to those trying Korean food for the first time so that they can enjoy the food without anxiety. She always succeeds in recommending the right dishes based on customers’ tastes, making them instant regulars. The proof is everywhere, as the walls are filled with congratulatory messages from those who have dined here.

초보자도 편안하게 한식을 즐길 수 있는 곳 한국어로 여행객을 뜻하는 <길손>을 이름으로 택한 이 식당은 관광객들로 늘 붐비는 프랑크푸르트 중앙역 근처에 자리 잡고 있다. 2000년 문을 열 당시만 해도 한국 관광객들이 주고객이었지만, 지금 은 외국 관광객들과 현지인들에게도 인기가 높은 식당이다. 20년간 한식당을 운영해온 여성 오너 셰 프가 한국 음식을 처음 접하는 손님들을 위해 직접 메뉴를 설명하고 선별해주기 때문에 부담 없이 한식을 즐길 수 있다. 손님의 취향에 따라 추천해주는 메뉴가 늘 성공적이어서 이내 단골이 되곤 한 다. 벽면에는 이곳을 다녀간 손님들의 응원 메시지가 빼곡하다.

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1 Osam-bulgogi*, auch “Gussdeckel Osam-bulgogi” genannt / Osam-bulgogi*, stir-fry of bulgogi* and squid cooked on a cast iron cauldron lid / 무쇠 솥뚜껑에 구워 먹는 오징어삼겹살불고기는 일명 ‘솥뚜껑 오삼불고기’ 로 불린다 2 Bullak-jeongol* (Rinder und Baby-Oktopus Hot Pot / Hot pot of bulgogi and baby octopus in a clear broth / 불낙전골)

Besonderer Geschmack dank Gussplatte, Osam-bulgogi Das Osam-bulgogi, ein scharfes Bratgericht aus Tintenfisch und Schweinefleisch, ist in Deutschland besonders beliebt. Daher haben es fast alle koreanischen Restaurants auf der Speisekarte. Doch das Osam-bulgogi im GILSON ist etwas Besonderes, weil es in einem als Pfanne dienenden Gussdeckel eines traditionellen koreanischen Topfes gebraten wird. Weil die Zutaten auf dem heißen Deckel nur kurz gebraten werden, kommt das Fleisch saftig und aufgrund des Feuers mit einem köstlichen Grillaroma auf den Teller. Ebenfalls empfohlen wird Bullak-jeongol, bei dem Bulgogi und Baby-Oktopus in Gemüsebrühe gekocht werden. Es werden sechs von der Köchin selbst zu-bereitete Beilagen serviert, die alle ausgezeichnet schmecken. Auch Pollacksuppe und Ochsenschwanzsuppe sind zu empfehlen.

Osam-bulgogi, a stir-fry delight cooked on a cast iron cauldron lid The osam-bulgogi, a hot and spicy stir-fry of squid and pork belly meat, is one of the most popular Korean dishes in Germany and a dish that one is sure to find on the menu in any Korean restaurant in the country. But GIL-SON’s osam-bulgogi is rather original. Its secret is in the unique cookware. The lid of a traditional Korean cast iron cauldron is turned upside down and heated over fire; ingredients are stir-fried instantly on the lid to lock in flavors and juice. Also recommended is bullak-jeongol, a hot pot of bulgogi and baby octopus in a clear and refreshing vegetable broth. The dish is served with six side dishes made by the owner, all delicious. Also recommended are saengtae-jjigae (spicy hot pot of fresh pollack and vegetables) and kkori-gomtang (oxtail soup). 무쇠판에 구워 특별한 맛, 오삼불고기 오징어와 삼겹살을 매콤하게 볶은 ‘오삼불고기’는 독일에서 인기 있는 메뉴 중 하나다. 그런데 이곳의 오삼불고기는 좀 특별한 맛이다. 이유는 바로 불판에 있다. 무쇠로 만든 한국 재래식 솥뚜껑을 거꾸 로 엎어 불판으로 사용하는데, 뜨겁게 달군 솥뚜껑에 재료를 순식간에 볶아내므로 육즙이 살아있 다. 불고기와 낙지를 시원한 채소 국물에 끓여 먹는 불낙전골 역시 추천 메뉴. 여주인이 직접 만든 여섯 가지 반찬이 함께 나오는데 하나같이 맛있다. 이밖에 생태찌개와 꼬리곰탕도 추천한다.

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●Telefon +49(0)69 742 23998 ●Adresse Hohenstaufenstraße 2, 60329, Frankfurt am Main ●Anfahrt Von der Station “Festhalle/Messe” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 12:00-15:00 18:00-22:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Gussdeckel Osam-bulgogi (zwei Portionen) €40

Bullak-jeongol (zwei Portionen) €38.50 Bulgogi €19.50

●Kosten pro Person Mittags €10 / Abends €20 ●Plätze 65

●Telephone +49(0)69 742 23998 ●Address Hohenstaufenstraße 2, 60327 Frankfurt am Main ●Directions Five-minute walk from Festhalle / Messe station ●Opening hours Monday-Sunday 12:00-15:00 18:00-22:00 / Open all year round ●Recommended Sotttukkeong osam-bulgogi (for two) €40

Bullak-jeongol (for two) €38.50 Bulgogi €19.50

●Meal for one Lunch €10 / Dinner €20 ●Seating 65

●전화번호 +49(0)69 742 23998 ●주소 Hohenstaufenstraße 2, 60327 Frankfurt am Main ●찾아가는 길 페스트할레/메세(Festhalle/Messe) 역에서 도보 5분 ●영업시간 월-일요일 12:00 -15:00 18:00 -22:00 ●휴무 연중무휴 ●대표메뉴 솥뚜껑 오삼불고기(2인) 40 불낙전골(2인) 38.50 불고기 19.50 ●1인당 예산 점심 10 / 저녁 20 ●좌석 65석

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Der Kunde ist König, GO GUNG Dedicated to customer satisfaction, GO GUNG 고객 중심 레스토랑, 고궁

Für jeden Kunden der passende Geschmack Angesichts der Vielzahl europäischer und koreanischer Gäste koreanischer Restaurants ist es nicht leicht, für jeden Geschmack das Passende anzubieten.

Das GO GUNG bietet eine große Auswahl an Plätzen, die jeden Besucher zufrieden stellt. Es gibt normale Plätze an Tischen, Plätze auf dem Boden sowie kleine Räume und große Räume, die sich ausgezeichnet für Treffen eignen.

Auch kann man den Würzgrad selbst bestimmen. Die Zutaten der Gerichte werden beim Servieren ausführlich erläutert. Außerdem wird stets nachgefragt, ob die Gerichte zu scharf oder salzig sind und Kritik dankend angenommen.

Seit der Eröffnung im Jahr 2002 hat das Restaurant jeden Tag geöffnet. Wann immer man Lust hat, kann man dort koreanisches Essen genießen.

Various choices for different customers It is not easy for a Korean restaurant to please both Europeans and Koreans. To meet the varying needs of different patrons, GO GUNG features both Westernstyle seating as well as seating to accommodate traditional Korean dining (on cushions at low tables), and provides private rooms of different sizes for a wide range of occasions. Before placing an order, patrons are given a detailed explanation of the ingredients used and can choose the level of spiciness and saltiness. The restaurant has been open year round since opening in 2002, so patrons can drop in any time for some good Korean fare.

손님의 취향 따른 다양한 선택 한식당을 찾는 많은 유럽인과 한국인의 취향을 모두 다 만족시키란 쉬운 일이 아니다. <고궁> 레스 토랑은 손님의 취향에 따라 다양한 선택을 할 수 있도록 일반 테이블과 좌식 테이블에다 모임을 위 한 소규모 룸과 대형 룸을 갖추고 있다. 음식 맛의 강약도 선택이 가능하다. 손님이 음식을 주문하 면 식재료에 대해 상세히 설명해주고, 원하는 매운맛이나 짠맛의 정도를 일일이 물어본 뒤 반영하 곤 한다. 2002년 문을 연 이래 연중무휴로 영업하고 있으므로, 한식이 먹고 싶을 때는 언제든지 방 문 가능하다.

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1 Frisches koreanisches Sashimi, Plattfisch Sashimi / Gwangeo-hoe, halibut sliced from a live fish / 살 아 있는 생선으로 만든 한국식 활어회인 광어회 2 Haemul-kimchi-pajeon* (Meeresfrüchte-Kimchi-Pfannkuchen / Fritter of seafood, kimchi, and spring onion / 해물김치파전) 3 Dubu-kimchi* (Tofu mit pfannengerührtem Kimchi / Stir-fried kimchi and pork served with tofu / 두부김치)

Frisches koreanisches Sashimi, ein anderer Geschmack als japanisches Sashimi Die Gäste im GO GUNG entdecken in dem frischen koreanischen Sashimi einen neuen Geschmack im Vergleich zu japanischem Sashimi, das ein paar Tage stehen gelassen wird. Es gibt viele Leute, die begeistert vom Geschmack des frischen Sashimi, das ganz frisch an Ort und Stelle zubereitet und mit scharfsaurer Soße, Knoblauch und grüner Chilischote gegessen wird, Stammgäste wurden. Nicht minder beliebt ist der Meeresfrüchte-Kimchi-Pfannkuchen mit Tintenfisch, Muscheln, Krabben, Lauch und Kimchi. Weil nur wenig Mehl verwendet wird, schmeckt der Pfannkuchen noch frischer und leichter. Auch TofuKimchi aus Tofu, gebratenem Kimchi und Schweinefleisch wird gerne bestellt.

Korean hoe (raw fish), providing different flavors from sashimi At GO GUNG, local patrons will find Korean-style raw fish to be different from the Japanese sashimi. While sashimi is made using fish that has been allowed to mature for a couple of days, Korean-style hwareohoe (raw fish) is made with live fish cut on the spot. Slices of fish are eaten with a sweet and sour red pepper paste dressing or wrapped in leafy greens with slices of garlic and green pepper. This unique way of enjoying raw fish has turned many locals into regulars. Another favorite is the haemul-kimchi-pajeon. This fritter combines seafood, such as squid, clam, and shrimp, with spring onions and kimchi, all mixed in a small amount of flour batter and lightly fried for freshness and crunchy texture. Dubu-kimchi, which is stir-fried kimchi and pork served with tofu, is also popular.

일본의 ‘사시미’와 또 다른 맛, 한국의 활어회 <고궁>을 찾는 현지 손님들은 일본식 숙성회와는 또 다른 활어회의 매력을 발견하게 된다. 살아있는 생선을 즉석에서 회로 떠서 매콤새콤한 초고추장에 찍어 먹거나 마늘, 고추와 함께 쌈을 싸서 먹는 한국식 회요리에 매료되어 단골이 된 사람도 많다. 또 다른 명물은 해물김치파전. 오징어, 조개, 새 우 등의 해물과 파, 김치를 함께 섞은 뒤 가볍게 구워내는데, 밀가루를 소량만 사용하기 때문에 맛이 신선하고 식감 또한 뛰어나다. 잘 익은 김치와 돼지고기를 볶아서 두부와 함께 내는 두부김치는 풍 성한 맛으로 인기가 있다.

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●Telefon +49(0)6171 794 51 ●Adresse Bahnstraße 28, 61449 Steinbach am Taunus ●Anfahrt Von der Station “Weißkirchen Steinbach” fünfzehn Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 12:00-15:00 17:30-22:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Gwangeohoe €12.00 Haemul-kimchi-pajeon €16.50 Dubu-kimchi €28.50 ●Kosten pro Person €20 ●Plätze 90 ●Homepage www.hotel-steinbach.de ●Telephone +49(0)6171 794 51 ●Address Bahnstraße 28, 61449 Steinbach am Taunus ●Directions Fifteen-minute walk from Weißkirchen Steinbach station ●Opening hours Monday-Sunday 12:00-15:00 17:30-22:30 / Open all year round ●Recommended Gwangeohoe €12.00 Haemul-kimchi-pajeon €16.50 Dubu-kimchi €28.50 ●Meal for one €20 ●Seating 90 ●Website www.hotel-steinbach.de ●전화번호 +49(0)6171 794 51 ●주소 Bahnstraße 28, 61449 Steinbach am Taunus ●찾아가는 길 바이스키친 슈타인바흐(Weißkirchen Steinbach) 역에서 15분 ●영업시간 월-일요일 12:00 -15:00 17:30 -22:30 ●휴무일 연중무휴 ●대표메뉴 광어회 12.00 해물김치파전 16.50 두부김치 28.50 ●1인당 예산 20 ●좌석 90석 ●홈페이지 www.hotel-steinbach.de

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Schmackhafte Fleischgerichte, Hankook Delicious meat dishes, Hankook 맛있는 고기 요리, 한국

Fleisch so viel Sie wollen Ein Restaurant mit einem ungewöhnlichen Konzept. Denn ab einer bestimmten Rechnungssumme, gibt es Fleisch so viel Sie wollen. Die Gäste können zwischen neun Gerichten wie Bulgogi oder Galbi aus Rindfleisch, Schweinefleisch oder Huhn wählen. Das Restaurant legt nicht nur Wert auf die Menge, sondern auch die hohe Qualität der Vor- und Nachspeisen. Die Besitzerin und Köchin des Restaurants kümmert sich persönlich um das Würzen des Fleisches und das Kochen der Einzelgerichte. Das Restaurant besteht zwar erst seit drei Jahren, aber der schöne Esssaal und die große Terrasse sind immer gut besucht.

Korean restaurant offering unlimited servings of meat Hankook is based on a fun concept: a party of two or more pays a fixed price to enjoy an unlimited serving of meat dishes. Patrons can choose liberally from nine types of meat dishes, ranging from grilled ribs to bulgogi made of beef, pork or chicken. Despite the all-you-can-eat offers, the restaurant is not just about quantity. From appetizers to dessert, Hankook offers quality food. The female owner-chef takes charge of all meal preparations, from the meat marinade to à la carte dishes. Though opened only three years ago, the restaurant is always packed with patrons in its brightly lit hall and large terrace.

고기가 무한 리필되는 한국 레스토랑 2인 이상이 일정한 금액을 지불하면 고기 요리를 무한대로 먹을 수 있는 재미있는 콘셉트의 레스토 랑이다. 소고기, 돼지고기, 닭고기 등으로 만든 불고기와 갈비구이 등 아홉 가지의 메뉴를 마음껏 선 택할 수 있다. 그러나 양으로 승부하는 식당이 아니라, 전식에서 후식까지 높은 퀄리티의 음식 맛을 자랑한다. 여성 오너 셰프가 고기 양념부터 단품 요리까지 모두 직접 담당하고 있다. 문을 연 지는 3년이 채 되지 않았지만, 밝고 산뜻한 분위기의 홀과 널찍한 테라스는 늘 손님들로 꽉 차 있다.

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1 Samo-gui, Schweinefleisch, scharf gewürzter Tintenfisch und Gemüse werden zusammen gebraten / Samo-gui, spicy stir-fry of pork belly meat and squid with vegetables / 삼겹살과 매콤하게 양념한 오징어, 채소를 함께 볶아 먹는 ‘삼오구이’ 2 Kimchi*-jeongol (Kimchieintopf / Hot pot of kimchi / 김치전골)

Ausgezeichnete Balance von Fleisch und Meeresfrüchten, Samo-gui Das Menü Samo-gui, bei dem Schweinefleisch, scharf gewürzter Tintenfisch und Gemüse zusammen gebraten werden, ist bei den Gästen äußerst beliebt.

Die scharfen Meeresfrüchte und das gut schmeckende Schweinefleisch passen hervorragend zusammen. Das Kimchi-jeongol (Kimchieintopf mit wenig Brühe) wird mit gut fermentiertem Kimchi, in große Stücke geschnittenem Tofu und einer Brühe gekocht. Die Suppe allein schmeckt bereits gut, doch ist es ein besonderes Vergnügen, sie zusammen mit Gemüse und Ramyeon-Nudeln zu essen. Die Vorspeise Mandu, aus gehacktem Schweinefleisch und Gemüse in der Küche selbst zubereitet, schmeckt ebenfalls köstlich.

Samo-gui, a striking balance of meat and seafood Samo-gui is a shortened version of samgyeopsal-ojingeo-gui, a spicy stir-fry of pork belly meat and squid mixed with vegetables. Staggeringly popular among diners, the stir-fry strikes a great balance between the spicy seafood and savory pork. The kimchi-jeongol is a popular à la carte dish. A hot pot of kimchi, comes with aged kimchi boiled in a broth and topped with some thickly sliced tofu. Not only does the broth offer deep flavors, but it is also fun to pick out the vegetables and ramyeon noodles from the hot pot. The mandu, served as an appetizer, are homemade in the kitchen using finely ground pork and vegetables. 고기와 해산물의 절묘한 조화, 삼오구이 돼지고기 삼겹살과 매콤하게 양념한 오징어를 채소와 함께 볶아 먹는 일명 ‘삼오구이’는 단골들에게 폭발적인 인기를 얻고 있는 메뉴다. 매콤하면서도 감칠맛이 도는 해산물과 삼겹살 특유의 구수한 맛 이 절묘한 조화를 이룬다. 단품 메뉴로 인기 있는 김치전골은 잘 익은 김치에 육수를 붓고 두부를 큼직하게 썰어 넣어 끓이는데, 깊은 국물 맛도 좋지만 채소와 라면을 건져 먹는 재미도 각별하다. 전 식으로 나오는 만두는 돼지고기와 채소를 곱게 다져 주방에서 직접 만들기 때문에 맛이 깔끔하다.

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●Telefon +49(0)69 6500 7185 ●Adresse Hainer Weg 100, 60599 Frankfurt am Main ●Anfahrt Von der Station “Lokalbahnhof” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-14:30 18:00-22:30 ●Geschlossen Sonntag ●Hauptmenü Samo-gui €17 Kimchi-jeongol €28 Fleischbuffet €19.90 ●Kosten pro Person €17-30 ●Plätze 70 ●Telephone +49(0)69 6500 7185 ●Address Hainer Weg 100, 60599 Frankfurt am Main ●Directions Five-minute walk from Lokalbahnhof station ●Opening hours Monday-Saturday 12:00-14:30 18:00-22:30 / Closed on Sundays ●Recommended Samo-gui €17 Kimchi-jeongol €28 Meat buffet €19.90 ●Meal for one €17-30 ●Seating 70 ●전화번호 +49(0)69 6500 7185 ●주소 Hainer Weg 100, 60599 Frankfurt am Main ●찾아가는 길 로칼반호프(Lokalbahnhof) 역에서 도보 5분 ●영업시간 월-토요일 12:00 -14:30 18:00 -22:30 ●휴무 일요일 ●대표메뉴 삼오구이 17 김치전골 28 고기 뷔페 19.90 ●1인당 예산 17-30 ●좌석 70석

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Haus in der Natur, Heidekrug A house in the woods, Heidekrug 자연 속의 집, 하이드크룩

Hotel und Restaurant am Feldberg Das Restaurant, einst als Heidekrug Hotel betrieben, hat der jetzige koreanische Besitzer im Jahr 2002 übernommen. Nun befindet sich im ersten Stock das koreanische Restaurant und im zweiten das Hotel. Im gut beleuchteten Innenraum harmoniert die europäische Einrichtung alten Stils mit traditionellen koreanischen Dekorationsgegenständen. Die Terrasse bietet Platz für rund 300 Plätze und eignet sich hervorragend für die Zubereitung von Grillfleisch.

Nahe einer 12 Kilometer langen Wanderstrecke gelegen kehren Einwohner und Touristen hier gerne nach dem Wandern ein. Jedes Wochenende gibt es koreanisches Buffet.

Hotel and Korean restaurant on the foot of Mt. Feldberg In the past, the establishment was run exclusively as a hotel of the same name, Heidekrug. In 2002, the present owner took it over and renovated it into a hotel on one floor and a Korean restaurant on the other. The brightly lit space features European-style interior design accompanied by Korean traditional items.

The restaurant has outdoor seating to accommodate up to 300 people, and is great for barbecues. The restaurant is also close to a 12-kilometer hiking trail frequented by local residents and tourists. On Saturdays and Sundays, it serves a delightful Korean buffet.

펠트베르크 산 입구에 자리 잡은 호텔 한식당 ‘하이드크룩’이라는 이름의 호텔을 2002년 지금의 한국인 사장이 인수하면서 2층은 호텔로 그대로 두고 1층은 한식당으로 꾸몄다. 햇살이 밝게 비추는 실내는 기존의 유럽풍 인테리어와 한국의 전통 소품이 조화를 이루고 있다. 야외에는 총 300여 명이 앉을 수 있는 좌석을 갖추어 숯불구이를 즐기 기에 좋다. 근처에 왕복 12km의 등산로가 있어 산책을 나온 주민들과 관광객들이 많이 찾는다. 매주 토요일과 일요일에는 한식 뷔페를 선보인다.

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1 Auf Holzkohle gebratene, ungewürzte Rinderrippen, Sutbul-saenggalbi-gui / Sutbul-saenggalbigui, unseasoned, fresh beef ribs grilled over a fire / 양념하지 않은 소갈비를 직화로 구워 먹는 숯불생갈비구이 2 Koreanisches Buffet am Wochenende / Korean buffet served on weekends / 주말에 선보이는 한식 뷔페

Buffet und Sutbul-galbi-gui, der wahre Geschmack der koreanischen Küche Im Heidekrug ist man besonders Stolz auf das Sutbul-saenggalbi-gui (Rinderrippen), das am Tisch auf Holzkohle gebraten wird. Dünn geschnittenes Rippenfleisch von bester Qualität wird über dem Feuer gebraten. Obwohl nicht gewürzt, wird das Fleisch saftig und hat einen kräftigen Geschmack.

Vorzüglich schmeckt es mit Lauchsalat und rohem Knoblauch in ein Salatblatt gewickelt. Weich schmeckende Pilze und Maiskolben, die ebenfalls über dem Feuer gebraten werden, sind das i-Tüpfelchen. Das Buffet am Wochenende mit über 25 Einzelgerichten wie verschiedenen Gemüsebeilagen, So-galbijjim (geschmorte Rinderrippen) und Jeon (Pfannkuchen), ist so ausgezeichnet, dass viele Besucher schnell Stammgäste werden.

Authentic Korean buffet and chargrilled saenggalbi-gui The beef ribs dish, called sutbul-saenggalbi-gui and chargrilled at the table, is the pride of Heidekrug. Top-quality beef ribs are cut in thin slices across the bones and grilled right above a charcoal fire. The meat is wrapped in lettuce, alongside chopped Korean chives and raw garlic slivers. Even without any other seasoning, the meat is juicy and savory. Mushrooms and corn are grilled just next to the meat as a tender, nutty bonus. The weekend buffet features more than 25 dishes, including an assortment of Korean seasoned vegetable dishes called namul, different side dishes, so-galbijjim, and jeon (fritter). It is so popular that it draws a regular clientele.

한식의 진수를 선보이는 뷔페와 숯불갈비 테이블 위에서 숯불에 구워 먹는 숯불생갈비구이는 <하이드크룩>의 자랑이다. 품질 좋은 소갈비를 골라 갈빗살을 얇게 펴서 직화로 굽는데, 양념하지 않아도 촉촉한 육즙과 함께 진한 감칠맛이 돈다. 양념한 파채와 생마늘을 한 조각 얹어서 상추에 싸 먹는 맛이 일품이다. 숯불에 함께 구워 먹는 버 섯의 부드러운 맛과 옥수수의 고소한 맛은 보너스. 갖가지 나물과 반찬, 소갈비찜과 전 등의 단품 메 뉴를 무려 25가지 이상 준비한 주말 뷔페는 고정 단골을 확보하고 있을 만큼 인기가 대단하다.

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●Telefon +49(0)61 7197 1600 ●Adresse Königsteiner Straße 30, 61440 Oberursel (Taunus) ●Anfahrt Von der Station “Oberursel bahnhof” zwanzig Minuten zu Fuß ●Öffnungszeiten Dienstag-Sonntag 12:00-15:00 18:00-23:00 ●Geschlossen Montag ●Hauptmenü Sutbul-saenggalbi-gui €30 koreanisches Buffet €15 So-galbijjim €25 ●Kosten pro Person €20 ●Plätze 80 ●Homepage www.heidekrug.com ●Telephone +49(0)61 7197 1600 ●Address Königsteiner Straße 30, 61440 Oberursel (Taunus) ●Directions Twenty-minute walk from Oberursel bahnhof station ●Opening hours Tuesday-Sunday 12:00-15:00 18:00-23:00 / Closed on Mondays ●Recommended Sutbul-saenggalbi-gui €30 Korean buffet €15 So-galbijjim €25 ●Meal for one €20 ●Seating 80 ●Website www.heidekrug.com ●전화번호 +49(0)61 7197 1600 ●주소 K nigsteiner Straße 30, 61440 Oberursel (Taunus) ●찾아가는 길 오버우어젤 중앙(Oberursel bahnhof) 역에서 도보 20분 ●영업시간 화 -일요일 12:00 -15:00 18:00 -23:00 ●휴무일 월요일 ●대표메뉴 숯불생갈비구이 30 한식 뷔페 15 소갈비찜 25 ●1인당 예산 20 ●좌석 80석 ●홈페이지 www.heidekrug.com

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Koreanisches Hotelbuffet, KANG NAM Korean buffet in a hotel, KANG NAM 호텔 한식 뷔페, 강남

Genügt den strengen Anforderungen des Sheraton Hotels Das Restaurant KANG NAM befindet sich in einem Nebengebäude des Sheraton Hotels. Mitarbeiter des Hotels haben alle Gerichte probiert und überprüft, ob sie dem Image des Hauses entsprechen und erst anschließend dem Betrieb des Restaurants in dem Hotel zugestimmt. Besonders beliebt ist das Mittagsbuffet im KANG NAM, dessen Innendesign, Essen und Service viel gelobt wird. Gäste, die durch das Mittagsbuffet koreanisches Essen kennen lernten, kommen auch gerne am Abend wieder, um die koreanische Küche zu genießen. Der Esssaal mit 120 Plätzen bietet eine ruhige koreanische Atmosphäre, die durch koreanische Malerei und Einrichtungsgegenstände unterstrichen wird.

Passing the strict criteria of Hotel Sheraton Restaurant KANG NAM is housed in the annex of Hotel Sheraton. Before the hotel managers allowed the restaurant to open in the hotel, they conducted a rigorous tasting of the food to decide if KANG NAM was in line with the hotel image. Receiving favorable reviews for its ambiance, food, and service, KANG NAM offers a highly popular lunch buffet thronged with patrons. Many of those first exposed to Korean food at the lunch buffet come back later to enjoy the hanjeongsik table d’hôte in the evening. The establishment, which has 120 seats, is beautifully adorned with Korean paintings and traditional items.

쉐라톤 호텔의 엄격한 기준을 통과 레스토랑 <강남>은 쉐라톤 호텔과 나란히 붙어 있는 부속 건물에 자리하고 있다. 호텔 담당자들이 테이스팅을 통해 음식을 철저하게 검증한 뒤 호텔의 이미지와 맞는지를 판단하고 입점을 허락했다. 인테리어와 음식, 서비스 등에서 호평을 받고 있는 <강남> 레스토랑의 점심 뷔페는 문전성시를 이룰 정도로 인기가 높다. 가벼운 점심 뷔페로 한식을 처음 접하고 그 맛에 반한 현지인들은 저녁의 한정 식을 즐기기 위해 다시 찾아오곤 한다. 120석 규모의 실내는 한국화와 전통 소품들로 한국의 정취를 잘 살렸다.

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1 Gimbap* (Koreanische Seetangrollen / Korean seaweed rice rolls / 김밥) 2 Kimchi* und verschiedene Gemüse- beilagen / Kimchi* and various namul (seasoned vegetable dishes) / 김치와 갖가지 나물 반찬 3 Scharfer Schweinebraten / Spicy pork stir-fry / 매콤한 제육볶음

Gesunde koreanische Küche mitten im Büroviertel Der Besitzer betreibt das Restaurant seit 30 Jahren und bietet koreanische Gerichte an, die gemessen am Preis eine sehr hohe Qualität aufweisen. Angestellte, die in der Gegend arbeiten, stehen zur Mittagszeit Schlange, um für nur 7.50 Euro die mit verschiedenem Gemüse zubereiteten gesunden koreanischen Gerichte zu genießen. Etwa 20 Gerichte davon, darunter Fleischgerichte wie Bulgogi oder Schweinebraten, Fischgerichte wie gedämpfte Makrelen und Japchae, Mandu, Gimbap oder weißer Reis und verschiedene Gemüsegerichte, werden je nach Wochentag variiert. Wer Einzelgerichte wie Yukgaejang und Bibimbap bestellen möchte, zahlt nur 10 Euro zusätzlich. Am Abend gibt es viele Gäste, die mit Bekannten zusammen bei einem Glas Bier die koreanische Küche genießen.

Healthful Korean food enjoyed in a business district The owner, who has been in the Korean restaurant business for 30 years, composed his menu with Korean dishes of high quality for the price. During lunchtime, the restaurant is lined with office workers from the neighborhood seeking a healthful Korean meal comprised of various vegetables, all for just 7.50 euros. The buffet serves about 20 dishes, including meat dishes like bulgogi and jeyuk-bokkeum, fish dishes like hard-boiled mackerel, japchae, mandu, gimbap, white rice, and various vegetable dishes, with slight variations every day. Patrons can choose an à la carte dish like yukgaejang or bibimbap for an additional charge of 10 euros. In the evening, many diners come to socialize over Korean food and beer.

오피스 타운에서 즐기는 건강한 한식 30년간 한식당을 운영해온 오너는 가격 대비 뛰어난 퀄리티의 한식 메뉴로 뷔페를 구성했다. 단돈 7.50유로에 다양한 채소로 구성된 한국식 건강 식사를 즐기기 위해 점심시간이면 인근의 직장인들 이 줄을 잇는다. 불고기와 제육볶음 등의 고기 요리와 고등어찜 같은 생선 요리, 잡채, 만두, 김밥과 흰밥, 다양한 채소 반찬 등 20여 가지의 메뉴가 요일별로 조금씩 달라진다. 여기에다 육개장이나 비 빔밥 등의 단품 메뉴를 더하고 싶을 경우에는 10유로를 추가 지불하면 된다. 저녁이면 맥주와 함께 한식을 즐기며 친교를 나누는 손님들이 많다.

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●Telefon +49(0)69 6611 3939 ●Adresse Lyoner Straße 44-48, 60528 Frankfurt am Main ●Anfahrt Von der Station “Frankfurt (Main) Niederrad” fünfzehn Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 11:30-15:00 17:30-22:00 / Samstag 17:30-22:00 ●Geschlossen Sonntag und Feiertage ●Hauptmenü Mittagsbuffet €7.50 Bulgogi €16.50 Abendmenü €53-102 ●Kosten pro Person Mittags €7.50 / Abends €50-102 ●Plätze 120 ●Telephone +49(0)69 6611 3939 ●Address Lyoner Straße 44-48, 60528 Frankfurt am Main ●Directions Fifteen-minute walk from Frankfurt (Main) Niederrad station ●Opening hours Monday-Friday 11:30-15:00 17:30-22:00 / Saturday 17:30-22:00 /

Closed on Sundays and national holidays ●Recommended Lunch buffet €7.50 Bulgogi €16.50 Dinner prix-fixe €53-102 ●Meal for one Lunch €7.50 / Dinner €50-102 ●Seating 120 ●전화번호 +49(0)69 6611 3939 ●주소 Lyoner Straße 44 -48, 60528 Frankfurt am Main ●찾아가는 길 프랑크푸르트 (마인) 니데라트(Frankfurt (Main) Niederrad) 역에서 도보 15분 ●영업시간 월-금요일 11:30 -15:00 17:30 -22:00 / 토요일 17:30 -22:00 ●휴무 일요일, 공휴일 ●대표메뉴 점심 한식 뷔페 7.50 불고기 16.50 저녁 정식 53 -102 ●1인당 예산 점심 7.50 / 저녁 50 -102 ●좌석 120석

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KOREAN RESTAURANT

Austausch der Esskultur, KONTIKI Heart of culinary exchange, KONTIKI

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식문화의 교류, 콘티키

Stellt den Deutschen die koreanische Kultur vor Das Restaurant ist nach einem Schiff benannt, auf dem man einst von Norddeuropa nach Asien segelte. Der Name wurde gewählt, weil den Deutschen die koreanische Kultur vorgestellt werden soll. Aufgrund großer Fenster an zwei Seiten fällt viel Licht in den Innenraum. Das Innendesign des Ladens ist schlicht und modern. An einer großen Straße gelegen, ist das Restaurant leicht zu finden und ermöglicht beim Essen einen Blick auf die belebte Straße. Seit der Eröffnung im Jahr 1983 befindet sich das KONTIKI an seinem Standort. Es ist bekannt und hat viele Stammgäste. Ein Koch mit über 13-jähriger Erfahrung kümmert sich um die Zubereitung der Gerichte, das Inhaberpaar sorgt für die Bewirtung der Gäste.

Spearheading the spread of Korea’s culinary culture The restaurant’s namesake is Northern Europe’s first exploratory ship dispatched to Asia. The name reflects the owners’ hope to spearhead the exposure of many aspects of Korea’s culinary culture to German foodies. Less conceptual but just as ephemeral, the restaurant’s two glass walls let in an abundance of sunlight and create a modish ambiance. Its location on a main road adds to its accessibility and provides dynamic street views to patrons. KONTIKI has operated on the current site since opening in 1983, and thus enjoys wide recognition and an expansive fan base. The kitchen is headed by a seasoned chef with 13 years of experience in Korean cooking, and the owners, a married couple, thoroughly oversee the entire operation to maintain consistency in flavors and quality.

독일인에게 한국 문화를 전달하는 가교 역할 북유럽에서 아시아로 떠난 최초의 탐험선 이름을 딴 레스토랑 <콘티키>. 독일인들에게 한국의 문화 를 전달하는 가교 역할을 하겠다는 의지를 담은 이름이다. 두 면이 통유리로 되어 있어 햇살이 화사 하게 비추는 실내는 깔끔하고 모던하다. 대로변에 자리해 접근성이 뛰어나고, 길거리 풍경을 감상하 며 식사를 즐기기에 좋다. 1983년 문을 연 이후 지금까지 한자리를 지키고 있어 지명도도 높고 현지 단골손님이 꽤 된다. 13년간 한식을 요리해온 주방장이 음식을 맡고 있으며, 주인 부부가 한결같은 맛과 서비스를 유지하기 위해 주방과 홀을 진두지휘하고 있다.

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1 Danhobak-galbijjim* (Geschmorte Rinderrippchen mit Karotten, Datteln und Ginseng / Braised beef ribs with pumpkin, carrot, jujube, and ginseng / 당근, 대추, 인삼 등을 넣은 단호박갈비찜) 2 Bulgogi*-baekban (Bulgogi Setmenü / Prix-fixe meal with bulgogi / 불고기백반) 3 Dak-galbi* (Huhn gewürzt und gebraten / Chicken seasoned and grilled / 닭갈비)

Nährstoffreiches Danhobak-galbijjim und Dak-galbi Ein repräsentatives Gericht des Restaurants ist Danhobak-galbijjim, mit lecker gewürztem Rindfleisch So-galbi gefüllter und gedämpfter Muschus-Kürbis.

Weil neben Kürbis auch Karotten, Datteln, Ginseng und verschiedenes mehr als Zutat verwendet wird, spendet das gesunde Gericht Vitalität. Auch das Bulgogi setmenü ist bei den Deutschen sehr beliebt. Reichlich Bulgogi wird auf einer heißen Stahlplatte mit acht verschiedenen Beilagen, Reis und Suppe serviert. Das Dak-galbi (scharf gebratenes Huhn) eignet sich als Beilage zu alkoholischen Getränken und steht hoch im Kurs bei deutschen Gästen, die gerne Wein oder Bier trinken. Das Gericht eignet sich als Vorspeise zu einem Glas Bier oder auch als Hauptgericht. Weil nicht an Gewürzen gespart wird, schmeckt das Menü ausgezeichnet. Die Portionen sind außerdem großzügig.

Nutrition-packed danhobak-galbijjim and spicy dak-galbi Danhobak-galbijjim, deliciously marinated so-galbi (beef rib meat) boiled down with danhobak (pumpkin), is KONTIKI’s signature dish. It is an energy-boosting health food containing carrot, jujube, and ginseng in addition to danhobak.

Bulgogi-baekban (prix-fixe meal with bulgogi ) is also a popular choice among locals. The main course of bulgogi is served generously on a heated steel plate, with eight side dishes, a bowl of rice, and soup. Local patrons also enjoy beer and wine together with dak-galbi (seasoned and grilled chicken). It is both a great appetizer paired with a glass of beer and a main course with piping hot rice. Its intense flavor is the result of generous seasoning, and portions are every bit as generous.

영양 만점의 단호박갈비찜과 매콤한 닭갈비 양념한 소갈비를 단호박과 함께 쪄내는 단호박갈비찜은 이곳에서만 맛볼 수 있는 대표 메뉴다. 단호 박 이외에 당근, 대추, 인삼 등을 넣어 훌륭한 보양식이 된다. 불고기백반 역시 독일인들에게 인기 있 는 메뉴. 뜨겁게 달군 철판에 불고기를 푸짐하게 담아 내오는데, 여덟 가지의 기본 반찬과 밥, 국이 함 께 곁들여진다. 맥주와 와인을 좋아하는 독일인들에게 술안주로 인기가 높은 닭갈비는 맥주와 함께 전식으로 즐기기에도 좋고 메인 요리로도 손색없다. 양도 넉넉하고 양념을 아끼지 않아 맛도 풍부하다.

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●Telefon +49(0)6171 5031 214 ●Adresse Frankfurter Land Straße 6, 61440 Oberursel am Taunus ●Anfahrt Von der Station “Oberursel” drei Minuten zu Fuß ●Öffnungszeiten Dienstag-Samstag 12:00-15:00 18:00-23:00 ●Geschlossen Sonntag ●Hauptmenü Danhobak-galbijjim (zwei Portionen) €40 Bulgogi Setmenü €16.50,

Dak-galbi (zwei Portionen) €35

●Kosten pro Person €20 ●Plätze 70

●Telephone +49(0)6171 5031 214 ●Address Frankfurter Land Straße 6, 61440 Oberursel am Taunus ●Directions Three-minute walk from Oberursel station ●Opening hours Monday-Saturday 12:00-15:00 18:00-23:00 / Closed on Sundays ●Recommended Danhobak-galbijjim (for two) €40 Bulgogi prix-fixe meal €16.50

Dak-galbi (for two) €35

●Meal for one €20 ●Seating 70

●전화번호 +49(0)6171 5031 214 ●주소 Frankfurter Land Straße 6, 61440 Oberursel am Taunus ●찾아가는 길 오버우어젤(Oberursel) 역에서 도보 3분 ●영업시간 월-토요일 12:00 -15:00 18:00 -23:00 ●휴무 일요일 ●대표메뉴 단호박갈비찜(2인) 40 불고기백반 16.50 닭갈비(2인) 35 ●1인당 예산 20 ●좌석 70석

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KOREAN RESTAURANT

Bio Essen, Mama Kim Organic food, Mama Kim

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오가닉 푸드, 마마 킴

Schickes Restaurant, das auch von VIPs der Finanzbranche gerne besucht wird Im Mama Kim herrscht eine schicke Atmosphäre. In der Nachbarschaft befinden sich internationale Finanzfirmen und viele wohlhabende Menschen leben dort. Das Restaurant ist so beliebt, dass die Angestellten der Finanzfirmen persönlich vorbeikommen, um einen Tisch für wichtige Dienstessen zu reservieren. Im Mama Kim kümmert sich der Mann um die Küche und die Frau um die Beilagen wie Kimchi. Das Inhaberpaar beharrt auf dem traditionellen koreanischen Geschmack, und stellt die hausgemachte Chilipaste mit Chilischoten aus Korea her. Auch die mit viel Mühe zusammengestellte Weinliste wird von Feinschmeckern gelobt. Das Restaurant wurde wegen des guten Essens, Service und Weins, der hervorragend zum koreanischen Essen passt, bereits mehrmals in den Medien vorgestellt.

High-end Korean restaurant frequented by financial heavyweights Mama Kim is in an upscale neighborhood, situated among rows of multinational financial institutions and imposing residences. The décor is sophisticated and elaborate; it is a place for financial heavyweights gathering for company dinners or entertaining special guests from abroad. The husband is in charge of the kitchen, while the wife makes kimchi and side dishes. They source chili peppers from Korea to make gochujang (red pepper paste) in-house, making it possible to capture the authentic flavor of Korean cuisine. The carefully compiled wine list is also garnering much acclaim from gourmands. Mama Kim was reviewed several times in the local press and received high evaluations for its food, service, and versatile wines that pair well with its dishes.

금융계 VIP들이 즐겨 찾는 고급 한식당 세계 굴지의 금융가와 고급 주택가 사이에 자리잡은 <마마 킴> 레스토랑은 화사하면서도 세련된 분 위기다. 금융회사에서 외국의 VIP들을 접대할 때 직접 찾아와서 예약을 할 정도로 인기가 높다. 바 깥주인이 주방을 담당하고 안주인은 김치나 밑반찬을 담당한다. 한국에서 들여온 고추로 고추장을 직접 담가 사용할 정도로 전통적인 맛을 고집한다. 연구를 통해 엄선한 와인 리스트는 미식가들로 부터 높은 평가를 받고 있다. 음식, 서비스, 한식과 어울리는 와인 등에 대한 호평으로 매스컴에 여 러 차례 소개되었다.

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1 Bulgogi* mit Fleisch vom Rind, Schwein oder Huhn / Bulgogi* platter with a trio of beef, pork, and chicken / 소고기, 돼지고기, 닭고기로 만든 세 가지 불고기 2 Bunte Gemüserollen mit Senfsoße / Colorful vegetable wrap with a mustard sauce / 겨자 소스를 곁들인 색색의 채소말이 3 Chaeso-japchae* (Gemüse-Japchae / Glass noodles stir-fried with julienned vegetables only without meat / 채소잡채)

Koreanische Gerichte mit Bio-Zutaten Im Mama Kim wird stets auf die Gesundheit geachtet und nur Bio-Gemüse verwendet. Ein repräsentatives Gesundheitsgericht ist das GemüseJapchae, das ohne Fleisch und nur mit Bio-Gemüse zubereitet wird. Für die als Vorspeise sehr beliebten Gemüserollen werden unter anderem Gurken, eingelegter Rettich, Paprika und Karotten in Reispapier gewickelt. Dieses Menü ist nicht nur gesund und eine Gaumenfreude, sondern auch schön anzuschauen. Bei den deutschen Gästen wird insbesondere das Mama Kim Menü gerne bestellt.

Zum Menü zählen Vorspeisen, darunter Gemüserolle und Pfannkuchen, ein Hauptgericht wie zum Beispiel Bulgogi, 12 Beilagen und ein Nachtisch.

Full-course meal made with organic ingredients Mama Kim places a premium on healthful cuisine, and it adheres to a policy of using organically grown vegetables only. The non-meat chaeso-japchae (stirfry of glass noodles and julienned vegetables), made with those same organic vegetables, is the dish the chef takes the greatest pride in creating. Chaesomari, a vegetable and rice paper wrap, is a favorite appetizer among regulars. It is both aesthetically pleasing and nutritionally balanced, with generous fillings of cucumber, salted radish, paprika, and carrot. The “Mama Kim Set Meal” is a great bargain, and one of the most popular choices, consisting of different appetizers, including chaesomari and modumjeon (assorted fritters), main courses including bulgogi, 12 side dishes, and a dessert.

유기농 재료로 만든 풀코스 한식 <마마킴>에서는 언제나 건강식을 염두에 두고 유기농법으로 재배한 채소만을 고집한다. 고기를 빼 고 유기농 채소만으로 만든 채소잡채는 대표적인 건강 메뉴 중 하나. 전식으로 인기 있는 채소말이 는 라이스페이퍼에 오이, 단무지, 파프리카, 당근 등의 채소를 넣어 맛과 건강, 시각적인 즐거움을 선 사한다. 현지인들에게 가장 인기 있는 ‘마마킴 세트’ 메뉴는 채소말이, 모둠전 등을 비롯한 다양한 전식과 불고기 등의 주요리, 12가지 반찬, 후식으로 구성돼 있다.

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●Telefon +49(0)69 7137 5800 ●Adresse Kettenhofweg 61, 60325, Frankfurt am Main ●Anfahrt Von der Station “Frankfurt Hauptbahnhof” zwanzig Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 12:00-15:00 18:00-23:00 / Samstag 18:00-23:00 ●Geschlossen Sonntag ●Hauptmenü Mama Kim setmenü €35 Rollen €25 Bibimbap €8 ●Kosten pro Person Mittags €12-13/ Abends €20 ●Plätze 54 ●Homepage www.mama-kim.de ●Telephone +49(0)69 7137 5800 ●Address Kettenhofweg 61, 60325, Frankfurt am Main ●Directions Twenty-minute walk from Frankfurt Hauptbahnhof station ●Opening hours Monday-Friday 12:00-15:00 18:00-23:00 / Saturday 18:00-23:00

Closed on Sundays ●Recommended Mama Kim’s Set Meal €35 Ssam €25 Bibimbap €8 ●Meal for one Lunch €12-13 / Dinner €20 ●Seating 54 ●Website www.mama-kim.de ●전화번호 +49(0)69 7137 5800 ●주소 Kettenhofweg 61, 60325, Frankfurt am Main ●찾아가는 길 프랑크푸르트 중앙(Frankfurt Hauptbahnhof) 역에서 도보 20분 ●영업시간 월-금요일 12:00 -15:00 18:00 -23:00 / 토요일 18:00 -23:00 ●휴무 일요일 ●대표메뉴 마마킴 세트 35 쌈 25 비빔밥 8 ●1인당 예산 점심 12-13 / 저녁 20 ●좌석 54석 ●홈페이지 www.mama -kim.de

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KOREAN RESTAURANT

Einheitlicher Geschmack, Mr. Lee Unchanging dedication and flavor, Mr. Lee

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변하지 않는 맛, 미스터 리

Wie bei Muttern, in den deutschen Medien gelobt Wenn man die Besitzer koreanischer Restaurants in Deutschland fragt, welches Restaurant wirklich traditionelle koreanische Gerichte anbietet, empfehlen alle Mr. Lee. In den deutschen Medien hieß es, dass die Gerichte dort schmeckten, wie von einer erfahrenen koreanischen Hausfrau zubereitet. Der Besitzer achtet seit der Eröffnung im Jahr 1999 penibel auf den einheitlichen Geschmack.

Er lernte in Korea die Zubereitung traditioneller Gerichte, die früher zu Hofe gekocht wurden und besteht auf den reinen koreanischen Geschmack. Die Gäste honorieren es, viele Stammgäste kommen sogar wöchentlich.

Mom’s treasured recipes much praised by the local press Local Korean restaurateurs do not hesitate to point to Mr. Lee as “the restaurant that dishes up authentic Korean food”. The local press has praised it to be the purveyor of “dishes from mom’s kitchen.” Mr. Lee was also covered by Korean broadcasters several times. Such fame could be built mainly due to the chef’s dedication to the restaurant’s flavors, which have remained consistent since opening in 1999. The chef is keen on reviving and preserving the true flavors of Korean cooking, a goal all the more understandable coming from a master of Korean royal cuisine. There are many locals who visit at least once every week to sample Mr. Lee’s masterful creations.

독일 언론이 칭송한 ‘엄마의 손맛’ 독일의 한식당 주인들이 ‘한국 전통 음식을 제대로 하는 식당’으로 한결같이 추천하는 곳이다. 독 일 언론을 통해 ‘엄마의 손맛’이란 평가를 받은 바 있으며, 한국의 방송에도 여러 차례 소개되었다. <미스터 리>가 이 같은 명성을 얻게 된 이유는 1999년 식당을 오픈한 이후 안주인이 한결같은 정성 과 손맛으로 주방을 지켜왔기 때문이다. 한국에서 전통 궁중요리를 배운 그는 ‘순수 한국의 맛’을 지 키는 데 철두철미하다. 적어도 일주일에 한 번씩은 이곳을 찾는 현지 단골들이 꽤 많다.

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1 Bossam* (Tranchiertes Schweinefleisch, serviert mit gesalzenem Chinakohl / Platter of slow-boiled pork belly, spicy radish and salted Korean cabbage leaves / 보쌈) 2 Jokbal* (Langsam gekochter gewürzter Schweinsfuß / Pig’s trotters slow-boiled and then boiled down with seasonings / 족발) 3 Doenjang-jjigae* (Sojabohnenpasten-Gemüseeintopf / Soybean paste base vegetable hot pot / 된장찌개)

Jokbal und Bossam, fettarme und gut schmeckende Gerichte Die repräsentativsten Gerichte dieses Restaurants sind Jokbal und Bossam, die bei Deutschen sehr beliebt sind, die gerne Fleisch essen. Für Bossam wird Schweinefleisch lange Zeit gekocht, damit sich das Fett vom Fleisch löst. Das Fleisch wird mit scharf gewürztem Rettich und den bei Europäern beliebten Austern, kurz in Salz eingelegtem Chinakohl und gebratenem Tofu serviert.

Beim Kochen von Jokbal (Schweinehaxen) wird Bohnenpaste in siedendes Wasser gegeben und somit der Fleischgeruch unterbunden. Die Bohnenpasteeintopf aus selbst gemachter Bohnenpaste hat einen tiefen und aromatischen Geschmack ganz wie bei Muttern in Korea. Andere Menüs sind Baby Agwijjim (scharf gebratener Seeteufel).

Non-greasy and light, jokbal and bossam Mr. Lee’s signature dishes are bossam and jokbal, the two favorites of meatloving German patrons. Bossam tastes light yet deep, with pork belly slowly hardboiled and thereby trimmed of excessive fat. Pork belly squares are eaten with sliced radish tossed with oysters – an all time favorite of European foodies– in pungent seasonings, salted cabbage leaves, and pan-fried tofu slices. Jokbal (pig’s trotters slow-boiled and then boiled down with seasonings) is boiled with doenjang (soybean paste) to completely remove the odor unique to pork and to create a light flavor. Doenjang-jjigae is simmered with doenjang that has been house-fermented by the chef, becoming much hailed for its simple and comforting flavor with a homemade feel and rich fragrance. Other must-try delights include agwijjim (spicy stir-fry of cooked monkfish).

기름기가 쏙 빠진 담백한 맛, 족발과 보쌈 이곳의 대표 메뉴는 고기를 좋아하는 독일인들에게 인기 있는 보쌈과 족발이다. 보쌈은 돼지고기 삼 겹살을 오랜 시간 푹 삶아 기름기를 쏙 빼기 때문에 맛이 담백하고, 여기에 유럽인들이 좋아하는 굴 을 넣어 매콤하게 양념한 무무침과 절인 배추, 두부구이를 함께 낸다. 족발은 된장을 넣어 삶기 때문 에 냄새가 전혀 나지 않고 맛이 깔끔하다. 직접 담근 된장으로 끓인 된장찌개는 어머니 손맛처럼 맛 이 깊고 향기롭다. 이밖에 매콤한 아귀찜도 인기 있는 메뉴다.

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●Telefon +49(0)69 2511 98 ●Adresse Gutleut Straße 153, 60327 Frankfurt am Main ●Anfahrt Von der Station “Frankfurt Hauptbahnhof” zehn Minuten zu Fuß ●Öffnungszeiten Sonntag-Freitag 11:30-14:30 17:30-22:30 ●Geschlossen Samstag ●Hauptmenü Bossam (zwei Portionen) €30 Jokbal (zwei Portionen) €30 Doenjang-jjigae €15 ●Kosten pro Person €20 ●Plätze 53 ●Telephone +49(0)69 2511 98 ●Address Gutleut Straße 153, 60327 Frankfurt am Main ●Directions Ten-minute walk from Frankfurt Hauptbahnhof station ●Opening hours Sunday-Friday 11:30-14:30 17:30-22:30 / Closed on Saturdays ●Recommended Bossam (for two) €30 Jokbal (for two) €30 Doenjang-jjigae €15 ●Meal for one €20 ●Seating 53 ●전화번호 +49(0)69 2511 98 ●주소 Gutleut Straße 153, 60327 Frankfurt am Main ●찾아가는 길 프랑크푸르트 중앙(Frankfurt Hauptbahnhof) 역에서 도보 10분 ●영업시간 일-금요일 11:30 -14:30 17:30 -22:30 ●휴무 토요일 ●대표메뉴 보쌈(2인) 30 족발(2인) 30 된장찌개 15 ●1인당 예산 20 ●좌석 53석

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Spezialisiert auf gedämpfte Gerichte, Seoul Master of jjim dishes, Seoul 찜 요리 명가, 서울

Bei Wanderern beliebtes Restaurant Im Seoul herrscht vor allem am Wochenende viel Betrieb. Weil sich das Restaurant am einzigen Berg von Frankfurt befindet, kommen am Wochenende so viele Wanderer in das Restaurant, dass es kaum freie Plätze gibt. Am Eingang weht die koreanische Nationalflagge und signalisiert jedem, dass sich dort ein koreanisches Restaurant befindet. Dieses besteht seit 28 Jahren und hat seit 2010 einen neuen Besitzer. Dieser ist ein erfahrener Koch der koreanischen Küche, der zuvor in Frankfurt zehn Jahre lang als Koch arbeitete. Er hat sich viel vorgenommen, und sogar koreanisches Porzellan importiert. Es gibt einen großen Saal, in dem 28 Personen zur selben Zeit essen können. Bei schönem Wetter kann man auf der Terrace die schöne Berglandschaft genießen.

Popular restaurant frequented by mountain climbers Seoul is busiest on weekends. Located at the foot of the only mountain in Frankfurt, the restaurant is always packed with mountain climbers on weekends. As if the name were not explicit enough, the Korean national flag hanging at the entrance instantly identifies Seoul as a Korean restaurant. In business for 28 years, the restaurant changed owners in 2010. The chef is a veteran cook with ten years of experience in Frankfurt. Resolved to make his business a success, the owner brought in custom-made ceramic ware from Korea. Seoul also features a large room that can accommodate up to 28 persons. Weather permitting, it is nice to eat out on the Terrace while enjoying a view of the mountain landscape.

등산객들이 즐겨 찾는 인기 식당 <서울> 식당은 주말이 가장 바쁘다. 프랑크푸르트에서 유일한 산이 뒤편에 자리 잡고 있기 때문에 주 말이면 등산객들로 자리가 꽉 차서 앉을 데가 없을 정도다. 식당 입구에 태극기가 휘날리고 있어 한 눈에 한국 식당임을 알 수 있다. 28년간 한식당으로 명성을 쌓아온 이곳은 지난 2010년에 주인이 바 뀌었다. 그는 10여 년간 프랑크푸르트에서 요리를 해온 베테랑 한식 요리사로, 한국에서 직접 도자 기를 맞춰 오는 등 각오가 대단하다. 28명이 함께 식사할 수 있는 대형 룸도 갖추고 있다. 날씨가 좋 은 날에는 테라스에서 야산의 풍경을 감상하며 식사할 수 있다.

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1 Scharfes gedämpftes Hanchi, im Ganzen gedämpft / Hanchijjim, spicy dish made of small mitra squid cooked whole / 작은 한치를 통째로 익혀낸 매콤한 한치찜 2 Meeresfrüchte-Pfannkuchen, passende Beilage zu Bier / Haemul-pajeon*, seafood fritter, a great appetizer with beer / 맥주 안주로 인기 있는 해물파전

Scharfe gedämpfte Gerichte, passend zu einem Glas Bier Die gedämpften Gerichte sind bei Deutschen, die gerne Bier trinken, als Beilage sehr beliebt. Es werden vier gedämpfte Gerichte angeboten, nämlich Hanchi (eine Tintenfisch-Art), Seeteufel, Ochsenschwanz und Rinderrippen. Vor allem empfiehlt der Chefkoch scharf gedämpftes Hanchi, das im Ganzen gedämpft wird. Hanchi ist in Deutschland schwer erhältlich. Wer das Gericht gekostet hat, bestellt es gerne wieder. Hanchi ist deutlich kleiner als Tintenfisch und schmeckt ausgezeichnet, wenn man es ganz isst. Die Pfannkuchen wie Kimchi Pfannkuchen, Austern-Pfannkuchen, Meeresfrüchte-Käse-Pfannkuchen oder Meeresfrüchte-Pfannkuchen passen gut zu alkoholischen Getränken.

Spicy jjim dishes enjoyed as an accompaniment to beer The jjim dishes are the most popular dishes for German locals as an accompaniment to beer. Jjim literally refers to steaming or boiling dishes during preparation, but the word has come to imply a finished dish with a steamed appearance. Seoul offers four types of jjim, each made with a different main ingredient: mitra squid, angler, oxtail, or beef ribs. Of those, the chef recommends the hot and spicy hanchijjim made of whole mitra squid. Made with a hard-to-get ingredient, the squid dish is sure to get diners coming back for more. The mitra squid, which is much smaller than most squids served at meals, has a tender, delicious texture when eaten whole. On offer as a great accompaniment to beer are the various fritters, like the kimchijeon (kimchi fritter), guljeon (oyster fritter), haemul-cheesejeon (seafood and cheese fritter), and haemul-pajeon (seafood and spring onion fritter).

맥주 한 잔과 함께 즐기는 매콤한 찜 요리 <서울> 식당의 찜 요리는 맥주를 좋아하는 독일인들에게 안주로 가장 인기 있는 메뉴다. 한치, 아귀, 소꼬리, 소갈비 등을 이용한 네 가지의 찜 요리가 준비돼 있다. 이 가운데 한치를 통째로 익혀낸 매 콤한 한치찜은 주방장의 추천 메뉴. 구하기 어려운 식재료지만 한 번 맛을 본 손님들이 다시 찾곤 한 다. 오징어보다 훨씬 크기가 작은 한치를 통으로 씹어 먹으면 야들야들한 맛이 아주 일품이다. 이밖 에 김치전, 굴전, 해물치즈전, 해물파전 등 다양한 전도 맥주 안주로 잘 어울린다.

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●Telefon +49(0)6171 508 2448 ●Adresse Hohemarkstraße 194, 61440 Oberursel ●Anfahrt Von derstation “Oberursel-Hohemark” eine Minute zu Fuß ●Öffnungszeiten Montag-Sonntag 12:00-15:00 17.00:23.00 ●Geschlossen Kein Ruhetag ●Hauptmenü Hanchijjim €38 Haemul-pajeon €13 gedämpfter Ochsenschwanz €30 ●Kosten pro Person Mittags €10 / Abends €15 ●Plätze 80 ●Telephone +49(0)6171 508 2448 ●Address Hohemarkstraße 194, 61440 Oberursel ●Directions One-minute walk from Oberursel-Hohemark station ●Opening hours Monday-Sunday 12:00-15:00 17:00-23:00 / Open all year round ●Recommended Hanchijjim €38 Haemul-pajeon €13 Oxtail-jjim €30 ●Meal for one Lunch €10 / Dinner €15 ●Seating 80 ●전화번호 +49(0)6171 508 2448 ●주소 Hohemarkstraß e 194, 61440 Oberursel ●찾아가는 길 오버우어젤-호헤마르크(Oberursel-Hohemark) 역에서 도보 1분 ●영업시간 월-일요일 12:00 -15:00 17:00 -23:00 ●휴무 연중무휴 ●대표메뉴 한치찜 38 해물파전 13 소꼬리찜 30 ●1인당 예산 점심 10 / 저녁 15 ●좌석 80석

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Koreanische Gerichte mit Stil, Silla Fine dining experience, Silla 품격 있는 한식, 신라

Traditionelles koreanisches Restaurant, ideal für wichtige Gäste Nach einem Restaurantbesuch riechende Kleidung ist für die meisten Europäer eher unangenehm. Im 1996 eröffneten Silla wurde an jedem Tisch ein Dunstabzug installiert, damit auf Holzkohle gegrillte Gerichte genossen werden können, ohne dass sich Gäste Sorgen um hinterher riechende Kleidung machen müssen. Auch gibt es ein Raucherzimmer, was in Europa nur in wenigen Restaurants der Fall ist. Wegen des Innendesigns, das gut zu einem koreanischen Restaurant passt und des großen Parkplatzes, kommen Geschäftsleute gerne mit Kunden hierher. Auch ist das Restaurant bequem zu erreichen, da es sich auf dem Weg vom Flughafen zur Stadt befindet.

Refined Korean food enjoyed in a dining room with an air of grandeur Korean-style tabletop barbequing enables patrons to savor grilled meats in their optimum conditions, but frequently leaves strong smells on the clothes that some may find displeasing. To combat this, Silla installed a large ventilator above each table at the time of its opening in 1996 so that patrons can enjoy the sizzle of barbecuing their meat without the need to worry about the smell.

Silla is also equipped with a smoking room, which has become a rarity in modern Europe. The extravagantly decorated, posh interior, which provides a perfect backdrop for the refined dishes served at Silla, and sufficient parking spaces are both much appreciated by businessmen entertaining special guests. Its highly accessible location, at a corner that leads to the city center from the airport, is another feature.

귀빈 접대에 손색없는 정통 한식당 타인에 대한 배려를 중시하는 유럽인들에게 있어서 옷에 밴 고기 냄새는 난감한 일이 아닐 수 없다.

1996년 문을 연 <신라>는 개업 당시부터 대형 환풍기를 테이블마다 설치해 손님들이 냄새 걱정 없이 맛있는 숯불구이를 즐길 수 있도록 배려했다. 또 유럽에서는 보기 드물게 애연가들을 위한 흡연실도 따로 마련해두고 있다. <신라>는 정통 한식과 어울리는 고급스러운 실내 인테리어에 넓은 주차장을 갖추어 비즈니스맨들이 손님 접대 장소로도 많이 애용한다. 공항에서 시내로 들어서는 길목에 있어 접근성이 용이한 것도 장점이다.

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1 Dolsot-bibimbap* (Brodelnder Steinguttopf Bibimbap* / Rice with assorted toppings served sizzling hot in a stone pot / 돌솥비빔밥) 2 Die beliebte Vorspeise Japchae* / Japchae*, one of the most popular appetizers / 애피타이저로 사랑받는 잡채 3 Gun-mandu (Gebratene Koreanische Teigtaschen / Fried Koreanstyle dumplings / 군만두)

Auch halbe Portionen Japchae und Lauchpfannkuchen möglich In diesem Restaurant können Gäste auch halbe Portionen bestellen. Ideal für Gäste, die mit der koreanischen Küche noch nicht vertraut sind und zunächst verschiedene Gerichte probieren möchten. Für sie gibt es beispielsweise eine halbe Portion Japchae oder einen halben Lauchpfannkuchen. Bei den Gästen kommt das Konzept gut an und die meisten von ihnen bestellen schließlich noch mehr. Das Japchae aus gekochten Glasnudeln, verschiedenem Gemüse und Rindfleisch wurde dem Geschmack der Europäer angepasst. So werden neben den üblichen Gemüsesorten Paprika in drei Farben hinzugefügt, um die Farbe und den frischen Geschmack zu betonen. Gerichte wie Bulgogi und Dolsot-bibimbap werden darüber hinaus als Einzelgerichte angeboten.

Half-portion japchae and pajeon on offer Silla offers many selections on the menu in half portions for those timid about their first attempts at Korean dishes, or for those wishing to try a greater variety at one time. These half-portion dishes strongly appeal to patrons, who often feel intimidated by the sheer quantity of a full-sized pajeon (Korean-style spring onion fritter) or japchae, and these more personal portions encourage them to freely try and become familiar with more dishes. Japchae is Silla’s highlight, with cooked glass noodles stir-fried with vegetables and meat. The chef adds bell peppers of three different colors, in addition to the vegetables normally used for japchae, to better please the palate and the eyes of European patrons who put as much of an emphasis on presentation as they do on flavor. Bulgogi and dolsot-bibimbap are also popular à la carte choices.

잡채는 반 접시, 파전은 반쪽 주문도 가능 <신라>에서는 손님의 취향을 최대한 반영해 ½인분 메뉴도 갖추고 있다. 아직 한식이 낯선 현지인들 을 고려하여 음식을 조금씩 고루 맛볼 수 있도록 파전이든 잡채든 소량 주문이 가능하게 했다. 이런 콘셉트가 손님들에게 뜻밖의 인기를 끌어 오히려 더 많은 음식을 주문하는 결과를 낳았다. 잡채는 화려한 음식을 선호하는 유럽인의 기호에 맞춰 기본 채소 이외에 세 가지 색깔의 파프리카를 넣어 상큼한 맛과 색감을 살렸다. 이밖에 불고기, 돌솥비빔밥이 단품 메뉴로 인기 있다.

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●Telefon +49(0)69 63 6520 ●Adresse Kennedyallee 61, 60596 Frankfurt am Main ●Anfahrt Von der Station “Frankfurt Hauptbahnhof” zehn Minuten zu Fuß ●Öffnungszeiten Montag-Samstag 12:00-14:30 17:30-22:30 / Sonntag 17:30-22:30 ●Geschlossen Kein Ruhetag ●Hauptmenü Dolsot-bibimbap €15.50 Japchae €16.50 Gebratene Mandu €5.50 ●Kosten pro Person €16.50 ●Plätze 70 ●Telephone +49(0)69 63 6520 ●Address Kennedyallee 61, 60596 Frankfurt am Main ●Directions Ten-minute walk from Frankfurt Hauptbahnhof station ●Opening hours Monday-Saturday 12:00-14:30 17:30-22:30 / Sunday 17:30-22:30 /

Open all year round ●Recommended Dolsot-bibimbap €15.50 Japchae €16.50 Gun-mandu €5.50 ●Meal for one €16.50 ●Seating 70 ●전화번호 +49(0)69 63 6520 ●주소 Kennedyallee 61, 60596 Frankfurt am Main ●찾아가는 길 프랑크푸르트 중앙(Frankfurt Hauptbahnhof) 역에서 도보 10분 ●영업시간 월-토요일 12:00 -14:30 17:30 -22:30 / 일요일 17:30 -22:30 ●휴무 연중무휴 ●대표메뉴 돌솥비빔밥 15.50 잡채 16.50 군만두 5.50 ●1인당 예산 16.50 ●좌석 70석

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Junges Gefühl, SONAMU Hot spot among young locals, SONAMU 젊은 감각, 소나무

Koreanische Esskultur, durch erfrischende Ideen bereichert Das SONAMU wurde erst vor kurzem von einem jungen Besitzer eröffnet.

Schon seine Eltern hatten ein koreanisches Restaurant betrieben. Im SONAMU spürt man den Enthusiasmus und die erfrischenden Ideen des jungen Chefs.

Anders als in anderen koreanischen Restaurants ist das Innendesign von hellem Holz geprägt, modern und schafft eine helle Atmosphäre. Auch das Geschirr ist modern und betont den koreanischen Stil. Und selbstverständlich schmeckt auch das dort angebotene Essen hervorragend. Nach gründlichen Überlegungen wurde eine Weinliste erstellt, die auch in den deutschen und koreanischen Medien vorgestellt und gelobt wurde.

Korean cuisine growing from the strength of innovative ideas SONAMU’s young owner recently opened this new venture to follow in the footsteps of his parents, long-time Korean cuisine restaurateurs, and to promote the charm of Korean cooking in Germany. SONAMU is enlivened with the owner’s passion and originality. The interior is a modish, vibrant space decorated with bright-colored wood unlike what is typically seen in Korean restaurants. The crockery is also modern, yet retains a strong Korean influence.

Thanks to its standard-setting cooking with adroit flavor combinations and tested-and-proven wine list, SONAMU has been much acclaimed by the press from both Germany and Korea.

젊은 아이디어로 가꾸는 한국의 식문화 오랫동안 한식당을 운영해온 부모님의 뒤를 이어 한식을 널리 알리기 위해 최근 문을 연 <소나무>는 젊은 사장의 열정과 아이디어가 돋보이는 곳이다. 기존의 한식당과는 달리 밝은 원목으로 꾸민 실내 는 모던하고 밝은 분위기. 음식을 담아내는 식기 역시 모던하지만 한국적인 질감을 살렸고, 음식 맛 또한 군더더기 없이 깔끔하다. 철저한 분석과 테스트를 거친 와인 리스트를 보유하고 있어 독일과 한국의 언론 매체에 여러 차례 소개될 정도로 호평을 받고 있다.

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1 Bibimbap* mit vielen Zutaten / Bibimbap*, rice with artfully presented toppings / 갖은 재료를 정갈하게 얹은 비빔밥 2 Japchae* (Glasnudeln mit gebratenem Gemüse / Glass noodles stir-fried with julienned vegetables and meat / 잡채) 3 Gochujang-dwaeji-bulgogi* (Mit Chilisoße gewürztes Schweinefleisch / Pork tossed in a red chili pepper paste sauce and grilled / 고추장돼지불고기)

Jedes Gericht von bester Qualität Beim Bibimbap dieses Restaurants wird nicht an Zutaten gespart und es sieht hervorragend und appetitanregend aus. Die fein geschnittenen und verschiedenfarbigen Zutaten sowie die Frische der Zutaten machen sofort Appetit.

Jedes Gericht wird mit Sesam, Pinienkernen, Kronenwucherblumen und anderem verziert und steht Menüverzierungen der westlichen Küche in nichts nach. Diese Verzierungen unterstreichen die Sorgfalt bei der Zubereitung. Die Mutter des Besitzers kümmert sich um die Küche und alle Zutaten werden jeden Morgen frisch eingekauft und noch am selben Tag verwendet. Deswegen schmeckt es dort immer besonders frisch. Sehr beliebt sind gesunde Gerichte wie Bibimbap, Japchae oder Bulgogi. Das Restaurant besteht noch kein Jahr, darf aber schon viele Stammgäste begrüßen.

Dishes of great style and sophistication SONAMU’s bibimbap is not only faultless in terms of nutrition and flavor, but also boasts impeccable presentation. Deftly julienned toppings of varied colors and garden-fresh vegetables whet the appetite. In a manner reminiscent of Western cuisines, each dish is artfully garnished, utilizing sesame seeds, pine nuts, and crown daisies, testifying to the creativity and devotion of the owner’s mother, who heads the kitchen. All the ingredients are purchased every morning and used up the same day to ensure freshness. Bibimbap, japchae, and bulgogi are both fulfilling and nutrition-packed delicacies strongly appealing to patrons.

The number of those patrons has swelled impressively, even though SONAMU opened to the public less than a year ago.

음식 하나하나에 품격이 묻어나다 이곳의 비빔밥은 내용도 알차지만 보기에도 정갈하다. 곱게 채 썬 색색의 재료와 신선한 채소를 얹 어 식욕을 돋운다. 음식마다 깨, 잣, 쑥갓 등을 고명으로 얹어 마치 서양의 가니시처럼 마무리했는 데, 그 아름다운 모습이 정성을 대변해주는 듯하다. 사장의 어머니가 주방을 맡고 있으며, 모든 재료 는 아침에 구입해서 그날그날 사용하기 때문에 음식이 늘 신선하다. 비빔밥과 잡채, 불고기 등이 건 강식으로 인기가 높다. 오픈한 지 1년이 채 되지 않았지만 벌써부터 많은 단골을 확보하고 있다.

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●Telefon +49(0)69 9043 7250 ●Adresse Berger Straße 184, 60385 Frankfurt am Main ●Anfahrt Gegenüber der Station “Bornheim Mitte” ●Öffnungszeiten Dienstag-Sonntag 12:00-23:00 / Montag 18:00-23:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Bibimbap €9.50 Japchae €6.50 Gochujang-dwaeji-bulgogi €12.50 ●Kosten pro Person €15 ●Plätze 50 ●Telephone +49(0)69 9043 7250 ●Address Berger Straße 184, 60385 Frankfurt am Main ●Directions Opposite Bornheim Mitte station ●Opening hours Tuesday-Sunday 12:00-23:00 / Monday 18:00-23:00 / Open all year round ●Recommended Bibimbap €9.50 Japchae €6.50 Gochujang-dwaeji-bulgogi €12.50 ●Meal for one €15 ●Seating 50 ●전화번호 +49(0)69 9043 7250 ●주소 Berger Straße 184, 60385 Frankfurt am Main ●찾아가는 길 보른하임 미테(Bornheim Mitte) 역 맞은편 ●영업시간 화 -일요일 12:00 -23:00 / 월요일 18:00 -23:00 ●휴무 연중무휴 ●대표메뉴 비빔밥 9.50 잡채 6.50 고추장돼지불고기 12.50 ●1인당 예산 15 ●좌석 50석

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Gesunder Geschmack, Yewon Healthful delights, Yewon 건강한 맛, 예원

Koreanische Gerichte in der Natur Als Zutaten werden im Yewon selbst angebautes Gemüse wie Gartensalat, Knoblauch-Schnittlauch, Sesamblätter, Kronenwucherblumen, Endivie oder Chilischoten verwendet. Diese stammen aus einem nur 20 Meter vom Restaurant entfernten Garten. Das Restaurant ist berühmt dafür, nur gesunde Gerichte anzubieten, die aus frischen Zutaten sorgfältig zubereitet werden. In dem großen Garten steht ein Grill, an dem das bei den Deutschen sehr beliebte Barbecue zubereitet wird. Besonders beliebt ist das So-galbi-gui, das auf Holzkohle gebraten wird. An das Restaurant grenzen ein Golfplatz und ein Park an. Dort lässt sich wunderbar die Freizeit verbringen und mit dem Genuss koreanischer Gerichte verbinden.

Korean flavor brought to life in the midst of greens The female owner-chef grows lettuce, korean chives, sesame leaves, chicory, and chili peppers on a vegetable garden about 20 meters from the restaurant, and uses them in the restaurant’s cooking. The combination of organically grown ingredients and the owner-chef’s métier has generated buzz calling Yewon “a purveyor of wholesome food.” A massive burner is installed in the backyard for outdoor barbequing favored by locals, and many come to enjoy Yewon’s charbroiled so-galbi-gui (beef rib meat). A golf course and a park are located in front of and at the back of the restaurant, respectively, enabling patrons to relax and unwind while savoring good food.

자연을 느끼며 한식을 즐기는 곳 식당에서 불과 20m 거리에 있는 텃밭에서 상추, 부추, 깻잎, 쑥갓, 치커리, 고추 등 다양한 채소를 직 접 길러 사용한다. 신선한 식재료에 여주인의 정성어린 솜씨가 더해져 ‘건강한 음식’을 파는 식당으 로 입소문이 난 곳이다. 넓은 마당에는 커다란 화덕을 설치해 현지인들이 좋아하는 바비큐를 맘껏 즐길 수 있는데, 특히 숯불갈비구이가 인기 메뉴다. 레스토랑의 앞뒤로 골프장과 공원이 있어 여가 를 즐기면서 오붓하게 음식을 즐길 수 있는 최적의 장소다.

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1 Lecker gewürztes und auf Holzkohle gebratenes So-galbi-gui* / So-galbi-gui*, marinated in a Yewonexclusive sauce and charbroiled / 맛있게 양념해서 숯불에 구워 내는 소갈비구이 2 Ojingeo-bokkeum* mit Nudeln / seasoned and stir-fried squid and thin wheat flour noodles / 오징어볶음과 소면 3 Kimchijeon* (Kimchipfannkuchen / Kimchi fritter / 김치전)

Auf Holzkohle gegrilltes So-galbi-gui im großen Garten Im Yewon ist das So-galbi-gui sowohl bei den Deutschen, die gerne Fleisch essen, als auch den Koreanern am beliebtesten. Galbi schmeckt am besten, wenn es über dem heißen Feuer kurz gegrillt wird. Der Besitzer bereitet das Fleisch im Außenbereich zu und serviert es den Gästen frisch gegrillt. In frisch geerntete Salatblätter gewickelt und im Garten verzehrt ist das Galbi Natur pur. Auch das Ojingeo-bokkeum, das scharf gewürzt und mit Nudeln serviert wird, enthält viel Gemüse und ist daher sehr schmackhaft. Eine Delikatesse ist außerdem Kimchipfannkuchen, der wie eine Pizza knusprig gebraten wird.

The charm of enjoying charbroiled so-galbi-gui in a spacious garden Yewon’s charbroiled So-galbi-gui has a strong appeal to both meat-loving Germans and Korean residents. Because galbi is at its most succulent and tender state when cooked at a high temperature within the shortest amount of time, the owner-chef installed a massive burner in the spacious backyard to charbroil meats and bring them to the table without delay. Patrons can truly partake in “a taste of nature,” enjoying sizzling meat wrapped in garden-fresh lettuce.

Ojingeo-bokkeum (spicy squid stir-fry), teamed with a heap of somyeon (thin wheat flour noodles), is powerfully seasoned, but feels refreshing in combination with assorted vegetables. Kimchijeon (kimchi fritter), with its pizza-like crispy crust, is also a delight.

너른 마당에서 구워 먹는 숯불갈비구이의 맛 <예원>의 소갈비구이는 고기 요리를 좋아하는 독일 사람과 한국 사람 모두에게 인기 있는 메뉴다. 갈비는 뜨거운 숯불에 재빨리 익혀야 육질이 맛있기 때문에 넓은 마당에 커다란 화덕을 설치하고 주인이 직접 숯불에 구워서 손님 테이블에 서빙한다. 야외 정원에 앉아 텃밭에서 갓 따온 상추에 고 기를 싸서 먹는 맛은 그야말로 ‘자연의 맛’ 자체다. 소면이 푸짐하게 곁들여지는 오징어볶음은 아주 매콤하게 양념했지만, 여러 가지 채소와 어우러져 맛이 상큼하다. 피자처럼 바삭하게 구워져 나오는 김치전도 별미다.

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●Telefon +49(0)69 7430 9900 ●Adresse Am Römerhof 23, 60486 Frankfurt am Main ●Anfahrt Von der Station “Messe” zwanzig Minuten zu Fuß ●Öffnungszeiten Dienstag-Samstag 12:00-14:30 18:00-22:00 / Sonntag-Montag 18:00-22:30 ●Geschlossen Kein Ruhetag ●Hauptmenü So-galbi-gui €18 Ojingeo-bokkeum mit Nudeln €28 Kimchijeon €16 ●Kosten pro Person €20 ●Plätze 55 ●Homepage www.yewon-frankfurt.com ●Telephone +49(0)69 7430 9900 ●Address Am Römerhof 23, 60486 Frankfurt am Main ●Directions Twenty-minute walk from Messe station ●Opening hours Tuesday-Saturday 12:00-14:30 18:00-22:00 / Sunday-Monday 18:00-22:30 /

Open all year round ●Recommended So-galbi-gui €18 Ojingeo-bokkeum and somyeon €28 Kimchijeon €16 ●Meal for one €20 ●Seating 55 ●Website www.yewon-frankfurt.com ●전화번호 +49(0)69 7430 9900 ●주소 Am R merhof 23, 60486 Frankfurt am Main ●찾아가는 길 메세(Messe) 역에서 도보 20분 ●영업시간 화-토요일 12:00 -14:30 18:00 -22:00 / 일-월요일 18:00 -22:30 ●휴무 연중무휴 ●대표메뉴 소갈비구이 18 오징어볶음과 소면 28 김치전 16 ●1인당 예산 20 ●좌석 55석 ●홈페이지 www.yewon -frankfurt.com

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Kleines Korea in München, ZUM KOREANER Little Korea within Munich, ZUM KOREANER 뮌헨의 작은 한국, 줌 코리아너

Ein Raum zum Werben für die koreanischen Küche Das Restaurant ZUM KOREANER, was auf Deutsch “nach Korea” oder “zu einem Koreaner gehen” bedeutet, wurde eröffnet, um die gesunde und schmackhafte koreanische Küche in Deutschland bekannt zu machen. Die Inhaberin ist ursprünglich Ärztin und kam vor 40 Jahren zum Studium nach München und heiratete dann. Seitdem lebt sie in Deutschland. 1995 renovierte sie ihren Bauernhof und bot den Gästen an Wochenenden selbst zubereitetes koreanisches Essen an. Die Resonanz war so gut, dass sie 1997 in der Nähe der Universität und im Jahr 2000 das ZUM KOREANER eröffnete. ZUM KOREANER wurde in den deutschen Medien als Restaurant vorgestellt, das die koreanische Esskultur verbreitet.

Spotlighting the best of Korean culinary culture The female owner of ZUM KOREANER, the name meaning “heading for Korea” or “visiting the home of a Korean” in German, opened her restaurant’s doors to show locals that Korean cuisine is all about healthful cooking and palatepleasing flavors. She is a physician who came to Munich four decades ago as a medical student and settled in Germany after marriage. She initially renovated a farmhouse in 1995 and served savory dishes cooked on her own over the weekends. As this weekend-only restaurant began to garner much acclaim, she opened another venture in 1997, and then this third one in 2000.

One German broadcaster that covered ZUM KOREANER called it a destination restaurant delivering the best of Korean culinary culture.

건강한 한식을 알리기 위한 식문화 공간 독일어로 ‘한국을 향하다’, ‘한국인의 집에 가다’라는 뜻을 가진 <줌 코리아너>는 한식이 건강하고 맛 있는 음식이라는 것을 알리기 위해 오픈한 레스토랑이다. 특이하게도 이곳의 여주인은 40여 년 전 뮌헨에 유학 왔다가 결혼해 독일에 살고 있는 의사다. 1995년 본인의 농가 주택을 개조해서 주말에 만 직접 요리한 한식을 선보이곤 했는데 반응이 좋아 1997년 대학가에 분점을 냈고, 2000년에 <줌 코리아너>를 오픈했다. 독일 방송에 한국의 식문화를 대표하는 한식당으로 소개된 바 있다.

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1 So-galbi-gui* (Am offenen Feuer gegrillte Rinderrippchen / Beef rib barbeque / 소갈비구이) 2 Hobakjuk * (Kürbisbrei / Pumpkin porridge / 호박죽) 3 Kursmenü, bei dem man vonjedem etwas probieren kann / Hanjeongsik*, a prix-fixe meal containing a wide range of dishes / 한식을 고루 맛볼 수 있는 한정식 코스 메뉴

Vor Ort gekaufte Zutaten betonen den Geschmack der Natur Ein Grundsatz des überwiegend von Einheimischen besuchten Restaurants besagt, dass keine chemischen Gewürze und nur vor Ort gekaufte Zutaten verwendet werden. Zum Beispiel wird für Bulgogi oder So-galbi-gui, frisch geschlachtetes Rindfleisch von einem Metzger nahe der Alpen gekauft. Anders als bei den in der Stadt gekauften Zutaten ist das Vertrauen in die vor Ort gekauften Produkte größer und sie sind außerdem viel frischer. In dem Restaurant können Einzelgerichte bestellt werden. Wer zum ersten Mal koreanisches Essen probiert, sollte das Mehrgänge-Menü wählen. Probiert werden können traditionelle koreanische Gerichte wie Kürbisbrei, gebratener Fisch, Japchae, Jeon, Fleischgerichte und verschiedenes mehr.

Capturing the flavor of nature with ingredients acquired at the source ZUM KOREANER, mostly frequented by locals, makes it a rule not to use any artificial flavors and to purchase ingredients directly from local producers of each place of origin. For instance, beef used for bulgogi (marinated and grilled beef slices) and so-galbi-gui (grilled beef rib) is sourced from a butcher located near the Alps. The owner believes ingredients purchased in their places of origin, rather than ingredients found in the city, are safer and fresher. Although à la carte selections are available, Korean cuisine novices are recommended to try the prix-fixe meal, which consists of hobakjuk (pumpkin porridge), saengseon-gui (grilled fish of the day), japchae (glass noodles stir-fried with julienned vegetables and meat), jeon (Korean-style fritter), and meat, thus allowing them to sample a wide range of dishes at one go.

생산지에서 구입한 신선한 식재료로 자연의 맛 살린다 현지인 손님이 대부분인 이곳은 화학조미료를 전혀 사용하지 않고 식재료는 가급적 원산지에서 구 입하는 것을 원칙으로 하고 있다. 예를 들어 불고기나 소갈비구이에 사용하는 소고기는 알프스 산 근처의 현지 정육점에서 바로 잡은 것을 사용한다. 도시에서 구입하는 것과 달리 생산지에서 구입한 식재료는 믿을 수 있고 훨씬 신선하기 때문이다. 단품 메뉴도 주문 가능하고, 처음 한식을 접한다면 코스 요리도 권할 만하다. 호박죽, 생선구이, 잡채, 전, 고기 요리 등 전통 한식을 고루 맛볼 수 있다.

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●Telefon +49(0)89 1898 5993 ●Adresse Nymphenburger Straße 132, 80636 München ●Anfahrt Von der Station “Rotenkreuzplatz” fünf Minuten zu Fuß ●Öffnungszeiten Montag-Sonntag 17:30-24:00 ●Geschlossen Kein Ruhetag ●Hauptmenü So-galbi-gui €9.90 C Hanjeongsik Kursmenü €24.50 Bulgogi €7.90 ●Kosten pro Person €10-30 ●Plätze 40 ●Homepage www.zum-koreaner.de ●Telephone +49(0)89 1898 5993 ●Address Nymphenburger Straße 132, 80636 München ●Directions Five-minute walk from Rotkreuzplatz station ●Opening hours Monday-Sunday 17:30-24:00 / Open all year round ●Recommended So-galbi-gui €9.90 Hanjeongsik course C €24.50 Bulgogi €7.90 ●Meal for one €10-30 ●Seating 40 ●Website www.zum-koreaner.de ●전화번호 +49(0)89 1898 5993 ●주소 Nymphenburger Straße 132, 80636 M nchen ●찾아가는 길 로트크로이츠플라츠(Rotenkreuzplatz) 역에서 도보 5분 ●영업시간 월-일요일 17:30 -24:00 ●휴무 연중무휴 ●대표메뉴 소갈비구이 9.90 한정식 코스 24.50 불고기 7.90 ●1인당 예산 10 -30 ●좌석 40석 ●홈페이지 www.zum -koreaner.de

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Spezielles Restaurant für auf Holzkohle Gebratenes, KIM’S Korean charbroiled meat sensation, KIM’S 숯불구이 전문점, 김씨네

Spezielles Restaurant für auf Holzkohle Gebratenes nahe der Münchner TU Das KIM’S wurde im April 2011 in der Nähe der weltweit bekannten TU München eröffnet. In der Nähe gibt es neben der Pinakothek sechs kleine und große Museen. Das Restaurant bietet vor allem für junge Gäste asiatische Küche beispielsweise auch aus Japan oder China an. Unter Studenten der TU und Touristen ist der besondere Geschmack, für den der Eigentümer und Koch sorgt, bereits bekannt. Er hatte bereits in Seoul ein Restaurant betrieben.

Der Manager lebt bereits seit 30 Jahren in Deutschland und hilft den Gästen bei der Auswahl der Gerichte.

Sutbul-gui house located near the Technische Universität München KIM’S, located near the globally renowned Technische Universität München (Technical University of Munich), opened in April 2011. It is in the vicinity of six art museums, including the Pinakothek Museums, and many Asian eateries, mostly Japanese and Chinese, all targeting the young locals frequenting the area. The owner-chef, who has operated a Korean restaurant in Seoul, creates dishes that are already gaining wide recognition among the university’s students and tourists. The knowledgeable manager, who has lived in Germany for three decades, helpfully guides patrons through the menu in fluent German.

뮌헨 공대 근처, 새롭게 떠오르는 숯불구이 전문점 세계적인 명성을 얻고 있는 뮌헨 공대 근처에 자리 잡은 <김씨네> 레스토랑은 2011년 4월에 오픈한 레스토랑이다. 주변에 피나코테크 미술관을 비롯하여 크고 작은 미술관이 여섯 곳이나 몰려 있어서 이곳을 찾는 젊은이들을 상대로 일식당, 중식당 등 아시아 식당이 성업 중이다. 서울에서 한식당을 운영해온 오너 셰프가 선보이는 특별한 맛은 벌써부터 뮌헨 공대 학생들과 관광객들 사이에서 입소 문을 타고 있다. 30년간 독일에서 생활해온 매니저가 친절하게 메뉴를 가이드해준다.

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1 Leckerer So-galbi-gui * Holzkohlebraten (vorne) und Schweinefleisch Holzkohlebraten (hinten) / Appetizing sutbul-so-galbi-gui* (front) and sutbul-dwaeji-moksal-gui (back) / 먹음직스러운 숯불소갈비구 이(앞)와 숯불돼지목살구이(뒤) 2 Gebratene Pilze, beliebt bei Vegetariern / Beoseot-gui, grilled mushrooms popular among vegetarian patrons / 채식주의자들에게 인기 있는 버섯구이

Auf Holzkohle Gebratenes und gebratene Pilze für Vegetarier Die Menüs So-galbi-gui Holzkohlebraten und Schweinefleisch Holzkohlebraten, haben das Restaurant berühmt gemacht. In der Küche steht ein großer Grillofen und dort wird das Fleisch gleich nach der Bestellung kurz auf Holzkohle gebraten und dann serviert. Für die Gäste ist das noch bequemer als das Braten direkt am Tisch. Die Knochen der gebratenen So-galbi-gui (Rinderrippen) werden entfernt und nur das Fleich wird serviert. Auch die gebratenen Pilze des Restaurants sind eine Gaumenfreude. Es werden verschiedene Pilzsorten wie Kräuterseitling, Austernseitling, Matsutake und verschiedenes mehr, außerdem Gemüse wie Zwiebel, Zucchini, Karotten oder Kartoffel auf einer Stahlplatte gebraten. Dieses Menü ist bei Vegetariern sehr beliebt.

Sutbul-gui for meat-lovers and beoseot-gui for vegetarians KIM’S began to make its mark with its sutbul-so-galbi-gui (charbroiled beef rib) and sutbul-dwaegigogi-gui (charbroiled pork). The kitchen is equipped with a massive burner used exclusively for charbroiling meat; as soon as orders are placed, meat dishes are grilled over a searing charcoal fire and served to the table without delay. The owner forwent table-top grilling to enable guests to enjoy just-charbroiled meats in greater comfort. So-galbi-gui is charbroiled and deboned before being brought to the table to make it less cumbersome to eat.

Beoseot-gui (grilled mushroom platter) is also an exhilarating delicacy popular among vegetarians. Different varieties of mushrooms, including king oyster mushroom, oyster mushroom, and pine mushroom, are grilled on a metal plate along with onion, zucchini, and potato slices. 숯불고기구이와 채식주의자를 위한 버섯구이 <김씨네> 레스토랑이 유명해진 것은 숯불소갈비구이와 숯불돼지고기구이 덕분이다. 주방에 고기를 굽는 대형 화덕이 따로 있어서 주문을 받는 즉시 강력한 화력의 숯불로 구워 신속하게 내오기 때문 에 손님들은 테이블에서 직접 구워 먹는 것보다 훨씬 편하게 음식을 즐길 수 있다. 구운 소갈비구이 는 먹기 좋게 손질해서 살코기만 내놓는다. 버섯구이 또한 별미. 새송이, 느타리, 송이 등의 버섯류와 양파, 호박, 당근, 감자 등을 철판 냄비에 구워 먹는데 채식주의자들에게 인기가 높다.

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●Telefon +49(0)89 3796 6880 ●Adresse Theresienstraße 138, 80333 München ●Anfahrt Von der Station “Theresienstraße” eine Minute zu Fuß ●Öffnungszeiten Montag-Samstag 11:30-14:30 18:00-24:00 / Sonntag 18:00-24:00 ●Geschlossen Kein Ruhetag ●Hauptmenü Sutbul-so-galbi-gui €14.50 Sutbul-dwaeji-moksal-gui €12.90 Beoseot-gui €14.90 ●Kosten pro Person Mittags €10 / Abends €20 ●Plätze 45 ●Telephone +49(0)89 3796 6880 ●Address Theresienstraße 138, 80333 München ●Directions One-minute walk from Theresienstraße station ●Opening hours Monday-Saturday 11:30-14:30 18:00-24:00 / Sunday 18:00-24:00 /

Open all year round ●Recommended Sutbul-so-galbi-gui €14.50 Sutbul-dwaeji-moksal-gui €12.90 Beoseot-gui €14.90 ●Meal for one Lunch €10 / Dinner €20 ●Seating 45 ●전화번호 +49(0)89 3796 6880 ●주소 Theresienstraße 138, 80333 M nchen ●찾아가는 길 테렌시엔스트라세(Theresienstraße) 역에서 도보 1분 ●영업시간 월-토요일 11:30 -14:30 18:00 -24:00 / 일요일 18:00 -24:00 ●휴무 연중무휴 ●대표메뉴 숯불소갈비구이 14.50 숯불돼지목살구이 12.90 버섯구이 14.90 ●1인당 예산 점심 10 / 저녁 20 ●좌석 45석

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KOREAN RESTAURANT

Kraft des Chefs, K-Town Flair of the chef, K-Town

39

셰프의 저력, 케이타운

Beste Qualität aus einem Imbiss, zubereitet von einem Hotel-Chefkoch Das K-Town ist ein kleines Restaurant mit nur 14 Plätzen, das eher als Imbiss gilt. Doch der kleine Laden gelangte aus gutem Grund zu hoher Bekanntheit und wurde auch in der lokalen Presse vorgestellt. Denn ein Koch, der Stellenangebote von den besten Hotels Koreas vorliegen hatte, sorgt für Gerichte von höchster Qualität. Durch Mundpropaganda wurde das K-Town immer bekannter. Die auf den Geschmack der Deutschen abgestimmten Menüs und der freundliche Service ließen viele Besucher Stammgäste werden. Der Inhaber lebt seit 38 Jahren in Deutschland und leitete einst das Hotel Arirang. Beliebt ist das Restaurant bei Geschäftsleuten, weil die Gerichte auch zum Mitnehmen angeboten werden.

Small eatery serving creative snacks made by a former hotel chef K-Town is a tiny eatery with only 14 seats. However, it quickly rose to fame in the year it opened, enough to be covered by a prestigious local newspaper.

The key to K-Town’s success is the flair of its experienced chef, scouted from a top-rated hotel in Korea, whose dishes have become the buzz of Munich.

In addition, the owner, who moved to Germany 38 years ago, fully capitalizes upon expertise accumulated from formerly operating Arirang Hotel, and offers menu selections and services tailored for German customers, continuously swelling the regular clientele. Take-away service is also available for office workers on the go.

작은 분식집이지만, 호텔 셰프가 만들어내는 최고의 맛 <케이타운>은 좌석이 겨우 14개밖에 되지 않는 분식집 규모의 작은 식당이다. 그러나 오픈한 지 1년 만에 뮌헨 일간지에 소개될 정도로 유명세를 타는 데는 그만한 이유가 있다. 한국의 특급 호텔에서 초빙한 주방장이 내공 있는 음식을 선보여 입소문을 탔기 때문이다. 게다가 38년째 독일에서 살고 있는 오너는 아리랑 호텔을 운영해온 경험을 살려, 독일인의 취향에 맞는 메뉴 개발과 친절한 서비 스로 단골을 확보하고 있다. 근처의 바쁜 직장인들을 위해 테이크어웨이 서비스도 하고 있다.

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1 Großzügige Portion Bibimbap* / Bibimbap* in generous portions / 푸짐하게 담긴 비빔밥 2 Dak-yukgaejang* mit Huhn statt Rind / Dak-yukgaejang* made with chicken instead of the beef normally used for yukgaejang* / 소고기 대신 닭고기로 끓인 닭육개장

Frischer Kopfsalat Bibimbap und scharfes Hühnchen Yukgaejang Zum Bibimbap von K-Town gehört neben gebratenem Rindfleisch, Gurken, Karotten, Rettich, Zucchini und anderen Zutaten auch Kopfsalat auf dem Reis, sodass das Gericht noch frischer schmeckt. Für Vegetarier werden statt Fleisch wohlschmeckende geschmorte Bohnen als Zutat verwendet. Statt des üblichen Yukgaejang, scharfe Rindfleischsuppe mit Gemüse, bestellen Einheimische auch oft Dak-yukgaejang, scharfe Hühnersuppe. Das Kimchi wird von dem Koch, der früher in einem Hotel arbeitete, selbst eingelegt und ist so beliebt, dass viele Gäste Kimchi extra kaufen und mitnehmen.

Refreshing yangbaechu-bibimbap and spicy dak-yukgaejang K-Town’s bibimbap is topped with refreshing yangbaechu (cabbage) salad, in addition to more typical toppings, such as cooked ground beef, cucumber, carrot, radish, and zucchini, for a crunchier, fresher flavor. For vegetarians, ground beef is replaced with sweet and savory kongjaban (black beans boiled down in soy sauce and other seasonings to be eaten with a bowl of rice). K-Town offers dak-yukgaejang boiled with chicken, a variation of yukgaejang, originally made with beef and vegetables. It is challengingly spicy, but is adored by locals. Kimchi, made from scratch by the ex-hotel chef, also enjoys a significant fan base; many patrons drop in just to purchase K-Town’s kimchi.

상큼한 양배추비빔밥과 얼큰한 닭육개장 이곳의 비빔밥은 소고기볶음과 오이, 당근, 무, 호박 등의 나물 이외에 새콤한 맛의 양배추샐러드를 첨가하여 신선한 맛과 아삭한 식감을 살렸다. 채식주의자를 위해 고기 대신 담백한 맛의 콩자반을 추가한 센스도 돋보인다. 또한 소고기와 갖은 채소를 넣어 얼큰하게 끓이는 일반적인 육개장 대신 닭고기를 이용한 닭육개장은 제법 매콤한 맛이지만 현지인들이 즐겨 찾는다. 호텔 셰프 출신의 주방 장이 직접 담그는 김치가 워낙 유명해서 김치만 따로 구입하는 손님도 많다.

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Internationale Hauptbahnhof Apotheke

InterCityHotel München

Hauptbahnhof Süd

MARITIM Hotel München

Hotel Dolomit München

Bayerstraße

Bayerstraße Hauptbahnhof#1

Euro Youth Hostel Munich

Zweigstraße

Wombats Munich

Hotel Monaco Conrad-Hotel de Ville München

Mercure Hotel München City Center

Schwanthalerstraße

Schillerstraße

Goethestraße

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Body Up Diva

Hotel Präsident

K-Town

Schwanthalerstraße Hotel Deutsches Theater Stadtmitte

Hotel Italia

●Telefon +49(0)89 1201 1507 ●Adresse Schwanthalerstraße 25, 80336 München ●Anfahrt Von der Station “München Hauptbahnhof” drei Minuten zu Fuß ●Öffnungszeiten Montag-Freitag 11:00-21:00 / Samstag 12:00-19:00 ●Geschlossen Sonntag und Feiertage ●Hauptmenü Bibimbap €4.90 Dak-yukgaejang €4.90 Bulgogi €5.90 ●Kosten pro Person €5-10 ●Plätze 14 ●Telephone +49(0)89 1201 1507 ●Address Schwanthalerstraße 25, 80336 München ●Directions Three-minute walk from München Hauptbahnhof station ●Opening hours Monday-Friday 11:00-21:00 / Saturday 12:00-19:00 /

Closed on Sundays and national holidays ●Recommended Bibimbap €4.90 Dak-yukgaejang €4.90 Bulgogi €5.90 ●Meal for one €5-10 ●Seating 14 ●전화번호 +49(0)89 1201 1507 ●주소 Schwanthalerstraße 25, 80336 M nchen ●찾아가는 길 뮌헨 중앙(M nchen Hauptbahnhof) 역에서 도보 3분 ●영업시간 월-금요일 11:00 -21:00 / 토요일 12:00 -19:00 ●휴무 일요일, 공휴일 ●대표메뉴 비빔밥 4.90 닭육개장 4.90 불고기 5.90 ●1인당 예산 5 -10 ●좌석 14석

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KOREAN RESTAURANT

40

Hotel Restaurant mit Klasse, Seoul Refined hotel dining room, Seoul 품격 있는 호텔 레스토랑, 서울

Modernes Restaurant im Mercure Hotel Das Restaurant Seoul, das seit der Eröffnung 1994 seinen unveränderten Ruhm bewahrt, befindet sich im Hotel Mercure, das zu einer internationalen Hotelkette gehört. Das Restaurant passt gut zum sauberen und modernen Innendesign des Hotels. Es hat eine hohe Decke und große Fenster. Daher ist der Saal sehr hell und wirkt modern. Eine gute Ergänzung zur modernen Atmosphäre im Inneren ist die Terrasse mit dem angeschlossenen Garten im asiatischen Stil. Weil sich das Restaurant im Kultur- und Kunstbezirk Schwabing befindet, kommen viele Schriftsteller und Künstler gerne hierher, um die koreanische Küche zu kosten.

Sophisticated Korean restaurant situated at Mercure Hotel Seoul is situated at Mercure Hotel, a branch of the world-renowned hotel brand run by Europe’s leading hotel group, Accor. It has consistently gained popularity since opening in 1994. The décor perfectly matches the ultra-modern ambiance of the hotel: bright and sophisticated with high ceilings and a glass wall. While the interior of the restaurant is a modish space, the outdoor dining space on the terrace provides panoramic views of the picturesque garden landscaped in an Oriental fashion. Its proximity to Schwabin, Munich’s central district of art and cultural activities, pulls in a constant stream of writers and artists seeking the flavor and charm of Korean cuisine and culture.

머큐어 호텔 내에 위치한 세련된 한식당 1994년에 처음 문을 연 이래 꾸준한 명성을 쌓아가고 있는 <서울> 레스토랑은 세계적인 호텔 그룹인 머큐어 호텔 내에 있다. 초현대식의 깔끔한 호텔 분위기와 잘 어울리는 매장은 높은 천장에다 한쪽 벽면에 통창을 내어 전체적으로 밝고 세련된 분위기다. 실내의 현대적인 분위기와는 달리 테라스에 서의 식사는 아시아풍 정원을 감상하며 운치를 즐기기에 좋다. 뮌헨의 문화예술 지구인 슈바빙 거리 에 인접해 있어 독일의 문인들과 예술인들이 한국의 맛과 멋을 즐기기 위해 많이 찾는다.

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1 Bindaetteok * aus selbst gemahlenen und knusprig gebratenen Mungbohnen / Bindaetteok * ground mung bean fritter with a crisp crust / 녹두를 직접 갈아 바삭하게 구운 빈대떡 2 Kimchi*-jeongol aus gut fermentiertem Kimchi* mit kräftigem Geschmack / Kimchi*-jeongol rich, deep-flavored hot pot made with fully ripened kimchi* / 제대로 숙성시킨 김치로 끓여 깊은 맛이 나는 김치전골

Freundliche Erklärung zu koreanischen Gerichten Der Besitzer des Restaurants, der fließend Deutsch spricht und die Angestellten erklären die gesunden Gerichte so ausführlich, dass die Einheimischen beim Essen den Wert der Gerichte noch einmal deutlich spüren können. Das Bindaetteok aus Mungbohnen, die gut gegen Schadstoffe im Körper wirken, wird knusprig gebraten, ist gut für die Gesundheit und regt mit seinem guten Geschmack den Appetit an. Auch Kimchi-jeongol (Kimchieintopf mit wenig Brühe) ist berühmt. Das Geheimnis dieses Gerichts ist das gut fermentierte und selbst eingelegte Kimchi. Jeden Monat werden 400 Kilogramm Kimchi eingelegt. Dieses ist so beliebt, dass es auch zum Mitnehmen verkauft wird.

Helpful guidance from an attentive staff The owner and staff speak fluent German, and they spare no effort in providing detailed explanations on the health benefits of Korean cuisine. Without question, Seoul serves food for thought. Bindaetteok, a Korean-style fritter with a crisp crust, is made with ground nokdu (mung beans) noted for their detoxifying, health-enhancing effects, and favored for its nutty, savory flavor. Kimchi-jeongol, hot pot boiled with kimchi, meat, vegetables, and rich seasonings, is also a popular choice. The secret behind the taste is fully ripened kimchi made in-house in accordance with the owner’s recipe. Seoul produces and sells 400 kilograms of packaged kimchi every month for its ardent fans eager to enjoy it at home.

한국 음식에 대한 친절한 소개 독일어가 유창한 주인장과 종업원이 건강에 좋은 한식에 대해 상세한 설명을 들려주기 때문에 현지 인들은 음식을 먹으면서 그 가치를 다시 한 번 음미하게 된다. 체내의 독소를 배출시키는 녹두를 갈 아서 바삭하게 구워내는 빈대떡은 몸에도 좋지만 고소하고 산뜻한 맛으로 식욕을 돋워준다. 얼큰한 김치전골 또한 유명한데 그 맛의 비결은 안주인이 직접 담가 제대로 숙성시킨 김치에 있다. 한 달에 400kg의 김치를 담가 별도 판매를 할 정도로 이곳의 김치는 맛있기로 정평이 나 있다.

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Euromaster München PKW

●Telefon +49(0)89 34 8104 ●Adresse Leopold Straße 120, 80802 München ●Anfahrt Von der Station “München Freiheit” fünf Minuten zu Fuß ●Öffnungszeiten Dienstag-Sonntag 12:00-14:30 18:00-23:00 / Montag 18.00-23.00 ●Geschlossen Erster und dritter Montag ●Hauptmenü Bindaetteok €7.50 Kimchi-jeongol (zwei Portionen) €29

Haepari-naengchae (Quallensalat) €9.50

●Kosten pro Person €20 ●Plätze 84 ●Homepage www.seoulrestaurantmunich.com ●Telephone +49(0)89 34 8104 ●Address Leopoldstrasse 120, 80802 München ●Directions Five-minute walk from München Freiheit station ●Opening hours Tuesday-Sunday 12:00-14:30 18:00-23:00 / Monday 18:00-23:00 /

Closed on first and third Mondays ●Recommended Bindaetteok €7.50 Kimchi-jeongol (for two) €29

Haepari-naengchae €9.50

●Meal for one €20 ●Seating 84 ●Website www.seoulrestaurantmunich.com ●전화번호 +49(0)89 34 8104 ●주소 Leopoldstrasse 120, 80802 München ●찾아가는 길 뮌헨 프리하이츠(M nchen Freiheit) 역에서 도보 5분 ●영업시간 화 -일요일 12:00 -14:30 18:00 -23:00 / 월요일 18:00 -23:00 ●휴무 첫째・셋째 월요일 ●대표메뉴 녹두빈대떡 7.50 김치전골(2인분) 29 해파리냉채 9.50 ●1인당 예산 20 ●좌석 84석 ●홈페이지 www.seoulrestaurantmunich.com

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66 BELIEBTE MENÜ IN KOREANISCHEN RESTAURANTS IN DEUTSCHLAND 66 MOST POPULAR MENU SELECTIONS IN GERMANY 독일의 한식당 인기 메뉴 66

GERMAN

▒

ENGLISH

KOREAN

Appetitanreger appetisers

A

Agwijjim / 아귀찜 ▒ P.186

B

Bibimbap / 비빔밥 ▒ P.186 Bindaetteok= Nokdu-bindaetteok / 빈대떡=녹두빈대떡 ▒ P.186 Bossam / 보쌈 ▒ P.187 Budae-jjigae / 부대찌개 ▒ P.187 Bulgogi=Sobulgogi / 불고기=소불고기 · Dak-bulgogi / 닭불고기 · Dwaeji-bulgogi / 돼지불고기 ▒ P.187 Bullak-jeongol / 불낙전골 ▒ P.187

전채

▒

Hauptmahlzeit main courses 주요리

▒

Einzelne Gerichte a la carte 단품요리

▒

Suppe soups 국물요리

▒

Beilagen side dish

D

반찬

▒

Dessert desserts 후식

▒

Andere other 그밖에

G

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Dak-bokkeum / 닭볶음 ▒ P.188 Dak-bokkeumtang / 닭볶음탕 ▒ P.188 Dak-galbi / 닭갈비 ▒ P.188 Dak-gangjeong / 닭강정 ▒ P.188 Doenjang-jjigae / 된장찌개 ▒ P.188 Doganitang / 도가니탕 ▒ P.189 Dolsot-bibimbap / 돌솥비빔밥 ▒ P.189 Dubu-jeongol / 두부전골 ▒ P.189 Dubu-jorim / 두부조림 ▒ P.189 Dubu-kimchi / 두부김치 ▒ P.189

Galbitang / 갈비탕 ▒ P.190 Gamjatang / 감자탕 ▒ P.190 Gimbap / 김밥 ▒ P.190 Godeungeo-gui / 고등어구이 ▒ P.190 Gopchang-jeongol / 곱창전골 ▒ P.190 Gujeolpan / 구절판 ▒ P.191

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J

K

M

N

Haemuljjim / 해물찜 ▒ P.191 Haemul-pajeon / 해물파전 ▒ P.191 Haemultang / 해물탕 ▒ P.191 Hanjeongsik / 한정식 ▒ P.192 Hobakjuk / 호박죽 ▒ P.192 Hongeohoe-muchim / 홍어회무침 ▒ P.192 Hwangtae-gui / 황태구이 ▒ P.192

O

Ojingeo-bokkeum / 오징어볶음 ▒ P.196 Ojingeo-deopbap / 오징어덮밥 ▒ P.197

R

Roseu-pyeonchae=Ansim-pyeonchae / 로스편채=안심편채 ▒ P.197

Japchae / 잡채 ▒ P.193 Jeyuk-bokkeum =Dwaejigogi-bokkeum / 제육볶음=돼지고기볶음 ▒ P.193 Jokbal / 족발 ▒ P.193

S

Saengseonhoe / 생선회 ▒ P.197 Samgyeopsal / 삼겹살 ▒ P.197 Samgyetang / 삼계탕 ▒ P.198 Seolleongtang / 설렁탕 ▒ P.198 Sinseollo / 신선로 ▒ P.198 So-galbi-gui / 소갈비구이 ▒ P.198 So-galbijjim / 소갈비찜 ▒ P.199 Sogogi-jeongol / 소고기전골 ▒ P.199 Sundae / 순대 ▒ P.199 Sujeonggwa / 수정과 ▒ P.199 Sundubu-jjigae / 순두부찌개 ▒ P.200 Suyuk / 수육 ▒ P.200

T

Topokki / 떡볶이 ▒ P.200 Tteok-galbi / 떡갈비 ▒ P.200 Ttukbaegi-bulgogi / 뚝배기불고기 ▒ P.201

Y

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

Kalguksu / 칼국수 ▒ P.193 Kimchi / 김치 ▒ P.194 Kimchijeon / 김치전 ▒ P.194 Kimchi-bokkeumbap / 김치볶음밥 ▒ P.194 Kimchi-jjigae / 김치찌개 ▒ P.194

Mandu / 만두 ▒ P.195 Manduguk / 만둣국 ▒ P.195 Mandu-jeongol / 만두전골 ▒ P.195 Modumjeon / 모둠전 ▒ P.195

Naengmyeon / 냉면 ▒ P.196 Nakji-bokkeum / 낙지볶음 ▒ P.196 Namul / 나물 ▒ P.196

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BELIEBTE MENÜS IN KOREANISCHEN RESTAURANTS MOST POPULAR MENU SELECTIONS 한식당 인기 메뉴

GERMAN

ENGLISH

KOREAN

A Agwijjim

아귀찜 ▒ Scharfer Seeteufel mit Sojasprossen Spicy monkfish with bean sprouts

Scharfer Seeteufel, geschmort in einer scharfen Sauce mit Sojasprossen und Minari (Koreanische Petersilie).

Steamed monkfish, smothered in a spicy sauce with bean sprouts and minari (Korean parsley). 아귀와 콩나물, 미나리를 넣고 고춧가루 양념장으로 맛을 낸 걸쭉하 고 매운 음식.

B Bibimbap

비빔밥 ▒ Reis vermischt mit Gemüse und gewürztem Rinderhackfleisch Rice mixed with seasoned vegetables and ground beef

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.

Rice topped with various cooked vegetables, such as courgette, mushroom and bean sprouts, plus beef and a fried egg. Served with red chili pepper paste, which should be mixed in thoroughly. 밥 위에 애호박, 버섯, 콩나물 등의 숙채와 소고기, 달걀프라이 등을 올 려 고추장과 함께 비벼 먹는 음식.

Bindaetteok =Nokdubindaetteok

빈대떡 =녹두빈대떡 ▒ Mungbohnenpfannkuchen Mung bean fritter

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

Fritter made with ground mung bean, rice flour, pork and kimchi. It comes with a vinegar soy sauce dip. 간 녹두에 쌀가루, 돼지고기, 김치 등을 넣고 반죽해 팬에 지진 음식으 로, 초간장을 곁들인다.

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

Slow-boiled pork sliced and wrapped in salted Korean cabbage, served together with spicy-seasoned white radish. 삶은 돼지고기를 얇게 썰어, 매콤하게 무친 무와 함께 절인 배추에 싸 서 먹는 음식.

Eintopf mit Wurst, Schinken, Schweinefleisch, Kimchi, Tofu und Fleischbrühe. Wird am Tisch zubereitet.

Hot pot consisting of ham, sausage, pork, kimchi, and tofu in a beef broth. Cooked at the table. 햄, 소시지, 돼지고기, 김치, 두부를 넣고 육수를 부어 즉석에서 끓 여 먹는 음식.

Dünn geschnittenes Rindfleisch, Schweinefleisch oder Hähnchen, mariniert in Sojasauce, wird üblicherweise direkt am Esstisch gegrillt.

Thin slices of beef, pork or chicken marinated in a soy sauce, and usually grilled at the table. 얇게 썬 소고기 또는 돼지고기, 닭고기를 간장 양념장에 재었다가 구 워 먹는 음식.

Bulgogi mit Fleischbrühe, Baby-Oktopus, Zwiebel, Pilzen und anderen Zutaten. Wird am Tisch zuberei-tet.

Meat broth is added to bulgogi, baby octopus, onions, mushrooms, and other ingredients. Usually cooked at the table. 불고기, 낙지, 양파, 버섯 등에 육수를 붓고 끓이면서 먹는 음식.

Bossam

보쌈 ▒ Tranchiertes Schweinefleisch, serviert mit gesalzenem Chinakohl Platter of slowboiled pork and salted Korean cabbage Budae-jjigae

부대찌개 ▒ Scharfer Eintopf mit Wurst und Schinken Spicy sausage and ham hot pot

Bulgogi

불고기 ▒ Tranchiertes Rindfleisch (Schweinefleisch oder Hähnchen) mariniert oder gegrillt Slices of beef (pork or chicken) marinated in a soy sauce and grilled Bullak-jeongol

불낙전골 ▒ Suppe mit Bulgogi und Baby-Oktopus Hot pot of bulgogi and baby octopus

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D Dak-bokkeum

Pfannengerührtes Hähnchen mit einer roten Chilipaste.

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

닭볶음 ▒ Pfannengerührtes scharfes Hähnchen Spicy stir-fried chicken Dak-bokkeumtang

닭볶음탕 ▒ Gekochtes scharfes Hühnchen mit Gemüse Hot and spicy boiled chicken and vegetables Dak-galbi

닭갈비 ▒ Scharf gebratenes Hühnchen Spicy grilled chicken and vegetables Dak-gangjeong

닭강정 ▒ Süß-scharfes frittiertes Hähnchen Sweet and spicy deep-fried chicken Doenjang-jjigae

된장찌개 ▒ Sojabohnenpasten-Gemüseeintopf Soybean paste base vegetable hot pot

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닭고기에 고추장 양념장을 넣고 볶은 음식.

Hühnchen, Kartoffel, Karotten und Zwiebel gekocht in Chilipaste.

Chopped chicken pieces, potato, carrot, and onion are boiled in a pungent sauce of red chili pepper paste. 닭과 감자, 당근, 양파 등에 고추장 양념장을 넣고 끓인 음식.

Gebratenes Hühnchen mit Zwiebel, Süßkartoffel und anderen Gemüsesorten sowie Chilisoße.

Grilled chicken with onion and sweet potato in a spicy red chili pepper paste sauce. 닭고기에 양파, 고구마 등의 채소를 넣고 고추장 양념장을 넣어 구운 음식.

Knuspriges frittiertes Hähnchen mit einer süß-scharfen Sauce.

Crispy deep-fried chicken, mixed with spicy sweet sauce. 바삭하게 튀긴 닭고기를 매콤달콤한 소스에 버무린 음식.

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

Hot pot made with soybean paste, tofu, courgette, and seafood. Served piping hot in an earthenware pot. 뚝배기에 육수와 두부, 호박, 해물 등을 넣고 된장으로 맛을 내어 끓 인 음식.

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

Invigorating soup of ox knuckle simmered for hours.

Served with salt.

Doganitang

도가니탕 ▒ Kalbshachsensuppe Ox knuckle soup

소의 무릎뼈(도가니)를 고아 만든 보양식으로 먹을 때 소금으로 간 한다.

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

Rice, cooked vegetables and beef, mixed with red chili pepper paste, served piping hot in an earthenware pot. 뜨거운 돌솥에 밥과 갖은 나물, 소고기 등을 올리고 고추장으로 비 벼 먹는 음식.

Mittelscharfes Gericht mit Tofu, Rindfleisch und verschiedenen Gemüsesorten in Brühe und schön angerichtet im heißen Topf. Wird am Tisch zubereitet.

Tofu, beef, and vegetables are nicely arranged in a hot pot and boiled in a broth at the table.

Dolsot-bibimbap

돌솥비빔밥 ▒ Brodelnder Steinguttopf Bibimbap Rice with various toppings served in a stone pot Dubu-jeongol

두부전골 ▒ Eintopf mit Tofu Tofu hot pot

육수에 두부, 소고기와 여러 가지 채소를 보기 좋게 담아 즉석에서 끓 이며 먹는 음식.

Gebratener Tofu, zusätzlich in Soße geschmort. Der Soße wird außerdem Chilipaste hinzugegeben.

Pan-fried tofu squares are braised in a soy sauce seasoning, which may include some red chili powder for a fiery flavor.

Dubu-jorim

두부조림 ▒ Gebratener und anschließend geschmorter Tofu Braised tofu

지진 두부에 간장 양념장을 넣어 조린 음식으로, 양념장에 고춧가루 를 넣기도 한다.

In Scheiben geschnittenes Tofu, serviert mit pfannengerührtem Kimchi und Schweinefleisch.

Sliced tofu, served with stir-fried kimchi and pork. 잘 익은 김치에 돼지고기를 넣고 볶아 두부와 함께 먹는 음식.

Dubu-kimchi

두부김치 ▒ Tofu mit pfannengerührtem Kimchi Stir-fried kimchi and pork served with tofu

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G Galbitang

갈비탕 ▒ Pikante Rinderrippchen suppe Savoury beef short ribs soup Gamjatang

감자탕 ▒ Scharfe Suppe aus Schweineknochen und Kartoffeln Spicy pork-onthe-bone hot pot with potatoes

Gekochte Rinderrippchen und Rettich, manchmal werden Glasnudeln hinzugegeben.

Boiling short ribs and radish. Glass noodles are sometimes added before consumption. 소갈비와 무를 넣어 끓인 음식으로 당면을 함께 넣어 먹기도 한다.

Suppe aus Schweineknochen, Kartoffel, Rettichblättern und wildem Sesam. Ein besonderes Merkmal dieses Gerichts ist der aromatische und scharfe Geschmack.

Pork-on-the-bone hot pot, made with potatoes, green cabbage leaves, and aromatic wild sesame seeds with spicy sauce. 돼지 등뼈와 감자, 우거지, 들깨가루를 한데 넣고 끓인 음식으로 구수 하고 매콤한 맛이 특징이다.

Gimbap

김밥 ▒ Koreanische Seegrasrollen Korean seaweed rice roll

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.

Long strips of cooked vegetables and egg placed on seasoned rice. The ingredients are then rolled in dried seaweed and sliced into bite-sized pieces. 소금과 참기름으로 맛을 낸 밥에 시금치, 단무지, 당근, 달걀 등을 넣고 김으로 말아서 한입 크기로 썰어낸 음식.

Godeungeo-gui

Gegrillte gesalzene Makrele.

Grilled salted mackerel.

고등어구이 ▒ Gegrillte Makrele Grilled mackerel Gopchang-jeongol

곱창전골 ▒ Scharfer Rinderdarmeintopf Spicy beef tripes hot pot

고등어에 소금을 뿌려 구운 음식.

Eine Fleischbrühe wird direkt auf die Kutteln mit Karotten, Zwiebeln und Kronenwucherblumen geleert.

Die hinzugegebene rote Chilisauce sorgt für einen unverkennbaren Geschmack.

A dish boiled on the spot after pouring meat broth on beef tripes, carrot, onion, and edible crown daisy.

A red chili pepper powder sauce is used to give it a distinct flavour. 소의 곱창과 양, 당근, 양파, 쑥갓에 육수를 부어 즉석에서 끓이며 먹는 음식. 고춧가루 양념장으로 맛을 낸다.

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Eine königliche Platte, bestehend aus 9 Delikatessen mit gestifteltem Gemüse und Rindfleisch, serviert mit einer Crêpes im der Mitte. Serviert mit einer EssigSojasauce oder Senftunke.

A royal court platter of nine delicacies filled with julienned vegetables and beef, served with crepe in the center. It comes with a vinegar soy sauce or mustard dip. 아홉 칸의 그릇에 볶은 소고기와 당근, 오이 등 8가지 재료를 담고 가운

Gujeolpan

구절판 ▒ Crêpes mit 8 ausgewählten Delikatessen Platter of nine delicacies (crepe with eight assorted delicacies)

데 놓은 밀전병으로 싸 먹는 궁중 음식. 초간장이나 겨자장을 곁들인다.

H Meeresfrüchte wie Garnelen, Tintenfisch und Krabben werden mit Sojabohnensprossen und Minari (koreanische Petersilie) und einer dickflüssigen scharfen Soße aus Chilipulver gekocht.

This hot and spicy dish features shrimp, squid, crab, and lots of bean sprouts and minari (Korean parsley), smothered in a sauce of soy sauce and red chili powder.

Haemuljjim

해물찜 ▒ Scharf gedämpfte Meeresfrüchte Seafoods and vegetables smothered in a spicy sauce

새우, 오징어, 꽃게 등의 해물과 콩나물, 미나리를 함께 넣고 고춧가루 양념장으로 맛을 낸 걸쭉하고 매운 음식.

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

Spring onion, squid, oyster, clam meat, and other ingredients mixed in a batter and pan-fried. 밀가루 반죽에 파, 오징어, 굴, 조갯살 등을 섞어 지진 음식.

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

Spicy hot pot made with seasonal seafood, radish, minari (Korean parsley), and suk-gat (edible crown daisy) cooked at the table. 새우, 오징어, 조개 등의 해물과 무, 미나리, 쑥갓을 함께 넣고 얼큰하 게 끓이면서 먹는 음식.

Haemul-pajeon

해물파전 ▒ Meeresfrüchte und Frühlingszwiebel Pfannkuchen Seafood and spring onion fritter

Haemultang

해물탕 ▒ Scharfer MeeresfrüchteEintopf in pikanter Fleischbrühe geköchelt Hot pot seafood simmered in a spicy broth

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Hanjeongsik

한정식 Koreanischer Table d’hote (Traditionelles koreanisches Menü) Korean table d’hote (traditional Korean set menu) Hobakjuk

호박죽 ▒ Kürbisbrei Pumpkin porridge

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

Multi-dish meal, banquet-style consisting of rice, stew, soup, various side dishes, and desserts. 밥, 국, 일품음식, 밑반찬과 김치, 후식 등 한국 전통 식단을 바탕으로 한 정식 상차림.

Süßer Brei aus Kürbis und Klebreispulver. Gelegentlich werden auch Bohnen oder kleine Bällchen aus Klebreisteig hinzugegeben.

This sweet and creamy porridge of pumpkin is thickened with sweet rice powder or small rice balls. Red beans may also be added. 늙은 호박이나 단호박으로 끓인 죽으로, 찹쌀가루나 새알심, 팥 등 을 넣기도 한다.

Hongeohoemuchim

홍어회무침 ▒ Scharfer Rochen in Essigsauce Spicy skate in vinegar base sauce

Hwangtae-gui

황태구이 ▒ Gewürzter und gegrillter wintergetrockneter Pollack Seasoned and grilled frozen-dried pollack

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

Slices of pickled skate, radish, Korean pear and minari (Korean parsley) mixed in a spicy sauce 식초에 절인 홍어와 무, 배, 미나리 등에 고추장 양념장을 넣고 버무 린 매콤한 음식.

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

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. 겨울에 말려 색깔이 누렇고 살이 부드러운 황태에 고추장 양념장을 발라서 구운 음식.

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J Ein farbenfrohes Gericht aus Glasnudeln, Rindfleisch, Karotten und Spinat mit einer Sojabohnenwürzung.

A colorful dish made with glass noodles, beef, carrot, and spinach in a soy sauce seasoning. 삶은 당면과 볶은 소고기, 당근, 시금치 등의 채소를 간장 양념장으로 버무린 화려한 음식.

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

Pork and onion stir-fried with a spicy red chili pepper paste sauce. 얇게 썬 돼지고기에 양파와 고추장 양념장을 넣고 볶은 음식.

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

Boiled pig’s trotters braised with a mix of soy sauce, sugar and spices. The meat is cut into slices before serving. 돼지족을 삶아 간장, 설탕 등을 넣고 윤기 나게 조린 뒤 살만 발라 썰

Japchae

잡채 ▒ Glasnudeln mit gebratenem Gemüse Glass noodles stir-fried with julienned vegetables and meat Jeyuk-bokkeum =Dwaejigogibokkeum

제육볶음 =돼지고기볶음 ▒ Scharfes pfannengerührtes tranchiertes Schweinefleisch Spicy stir-fried thin sliced pork Jokbal

족발 ▒ Langsam gekochter gewürzter Schweinsfuß Slow-boiled and seasoned pig’s trotters

어 낸 음식.

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

Häufig mit einer gewürzten Sojasauce.

Noodle soup with handmade, knife-cut noodles cooked with courgette and potato. Soy sauce seasoning may also be added. 납작하게 썬 밀가루 생면과 애호박, 감자 등을 육수에 넣고 끓인 음식

Kalguksu

칼국수 ▒ Hausgemachte koreanische Nudelsuppe in feinster Brühe Homemade Korean noodle with broth

으로, 간장 양념장을 곁들인다.

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Kimchi

김치 ▒ Grundlegende fermentierte Beilage Basic side dish accomplished through fermentation

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.

Salted Korean cabbage mixed with julienned white radish, spring onion, garlic, ginger, red chili powder, salt and fish sauce. The most basic side dish. 절인 배추에 무, 파, 마늘, 생강, 고춧가루, 소금, 젓갈 등의 양념으로 버 무린 소를 넣고 발효시켜 만든 가장 기본적인 밑반찬.

Kimchijeon

김치전 ▒ KimchiPfannkuchen Kimchi fritter

Pfannkuchen mit fein gehacktem Kimchi.

Chopped kimchi is mixed in a flour batter and panfried with plenty of oil for a crisp texture and savory flavor. 김치를 밀가루 반죽에 섞어 팬에 지져낸 음식.

Kimchibokkeumbap

김치볶음밥 ▒ Mit Kimchi gebratener Reis Kimchi fried rice

Scharfer, gebratener Reis mit fein gehacktem Kimchi.

Gelegentlich werden auch Gemüse, Fleisch und Meeresfrüchte hinzugegeben.

Rice is stir-fried with finely chopped kimchi. Beef, pork, seafood, or vegetables may also be added to create a richer flavor combination. 잘게 썬 김치와 밥을 함께 볶은 음식으로, 여러 가지 채소나 고기, 해 물 등을 더 넣기도 한다.

Kimchi-jjigae

김치찌개 ▒ Kimchieintopf Kimchi hot pot

Scharfer Eintopf mit lange eingelegtem Kimchi, Schwei nefleisch und Tofu.

Spicy hot pot made with ripened kimchi, pork, and tofu. 잘 익은 김치와 돼지고기, 두부 등을 넣고 끓인 음식으로, 매콤하고 얼큰한 맛이 특징.

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

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

Mandu

만두 ▒ Koreanische Teigtaschen Korean-style dumplings

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

Klare Teigtaschensuppe (koreanische Teigtaschen).

Dünne Teigtaschen, gefüllt mit verhacktem Fleisch und Gemüse.

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

Mandutguk

만둣국 ▒ Teigtaschensuppe Dumpling soup

다진 고기와 채소를 넣어 빚은 만두를 맑은 육수에 끓인 국.

Mandu und verschiedene Zutaten verschiedener Farbe wie Rindfleisch, Pilze und Karotten werden gleich am Tisch zubereitet.

Various ingredients. including mandu (Korean-style dumplings), beef, mushrooms, and carrots, arranged ac-cording to their colour and biled at the table.

Mandu-jeongol

만두전골 ▒ Suppe mit Mandu (koreanische Maultaschen) Dumplings hot pot

만두, 소고기, 버섯, 당근 등 다양한 재료를 색깔 맞춰 담고 즉석에서 끓이며 먹는 음식.

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

Assorted pan-fried delicacies, including beef, fish fillet, mushroom and courgette. Comes with a vinegar soy sauce dip. 고기, 생선, 버섯, 애호박 등을 지져 만든 다양한 전 요리. 초간장을 함

Modumjeon

모둠전 ▒ Gemischte Pfannendelikatesse Platter of Korean-style fritters

께 곁들인다.

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N Naengmyeon

냉면 ▒ Buchweizennudeln in kalter Brühe Buckwheat noodles in a chilled meat broth

Nudeln aus Buchweizenteig werden mit Rindfleischbrühe und Rettichwasserkimchi serviert. Je nach Geschmack wird mit Essig und Senf nachgewürzt.

Buckwheat noodles are served in a chilled broth concocted from beef stock and dongchimi (radish water kimchi). Naengmyeon is normally paired with vinegar and mustard. 동치미와 소고기 육수를 섞어 만든 차가운 국물에 메밀로 만든 쫄깃한 면을 넣어서 먹는 음식. 식초와 겨자를 곁들이기도 한다.

Nakji-bokkeum

낙지볶음 ▒

Baby-Oktopus, Zwiebel und Karotten werden in Marinade aus Chilipulver gebraten.

Scharf gebratener Baby-Oktopus und Gemüse Spicy stir-fried baby octopus with vegetables

Baby octopus is stir-fried with vegetables such as onion and carrot in a spicy red chili powder sauce.

Namul

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

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

나물 ▒ Blanchiertes Gemüse, auf verschieden ste Arten gewürzt Blanched vegetables, seasoned in various ways

낙지와 양파, 당근 등을 고춧가루 양념장에 볶은 음식.

데친 채소에 갖은 양념과 소금, 간장 또는 고추장 등으로 간해 무친 음식.

O Ojingeo-bokkeum

오징어볶음 ▒ Scharfer pfannengerührter Tintenfisch und Gemüse Spicy stir-fried squid and vegetables

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

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

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Scharf gewürzter Tintenfisch, Zwiebel und Karotten werden scharf gebraten und anschließend auf Reis drapiert.

Squid, onion, and carrot are stir-fried together in a spicy sauce and served hot atop rice. 오징어, 양파, 당근 등을 매콤하게 양념해 볶아서 밥 위에 얹어 비벼 먹는 음식.

Ojingeo-deopbap

오징어덮밥 ▒ Mit scharfem Tintenfischbraten bedeckter Reis Rice topped with spicy stir-fried squid

R Dünn geschnittenes Rindfleisch wird gebraten und zusammen mit Sesamblättern, Lauch und Zwiebeln gegessen. Die Rindfleischrollen werden beim Essen in Sojasoße und Essig getunkt.

Thinly sliced and pan-fried beef is served with julienned vegetables such as sesame leaves, spring onion, and onion to be wrapped and eaten together. It is paired with a vinegar and soy sauce dip.

Roseu-pyeon chae = Ansim-pyeon chae

로스편채 = 안심편채 ▒ Gemüserollen mit Rindfleischfilet Thin sliced beef tenderloin served with julienned vegetables

얇게 썬 소고기를 지진 뒤 깻잎, 파, 양파 등을 얹고 초간장에 찍어 먹 는 음식.

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

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

Saengseonhoe

생선회 ▒ Geschnittener roher Fisch Sliced raw fish

회 뜬 생선을 초고추장이나 간장 양념장에 찍어 먹는다.

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.

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.

Samgyeopsal

삼겹살 ▒ Koreanisches gegrilltes Schweinebauchfleisch Korean grilled pork belly

얇게 썬 돼지고기 삼겹살을 불판에 구운 뒤 참기름, 소금을 섞은 기름 장에 찍어 먹는 음식. 상추 등으로 쌈을 싸서 먹기도 한다.

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Samgyetang

삼계탕 ▒ Suppe mit jungem Hähnchen, gefüllt mit süssem Reis und Ingwer Soup of whole young chicken stuffed with sweet rice and ginseng

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

Whole young chicken stuffed with ginseng, sticky rice, Korean dates and garlic. Widely recognised as an energy-boosting meal in the summer. 영계에 인삼, 찹쌀, 마늘 등을 넣고 끓인 탕으로, 여름철에 즐겨 먹 는 보양식.

Seolleongtang

설렁탕 ▒ Rindfleisch und Rindsknochensuppe Beef and ox bone soup

Nahrhafte Rindfleischsuppe und Rindsknochen.

Wird üblicherweise langsam über Nacht geköchelt.

Wird mit Salz und Pfeffer serviert.

Nutritious soup made with beef and ox bones. Typically simmered overnight. Salt and ground pepper may be added once served. 소뼈와 여러 부위의 살코기를 오랫동안 끓인 영양식으로, 소금과 후춧 가루로 간을 맞춰 먹는다.

Sinseollo

신선로 ▒ Suppe, die am Königshof gegessen wurde Royal hot pot with an assortment of delicacies

Ein Gericht, das am Königspalast gegessen wurde.

Verschiedene Pfannkuchensorten werden in ein Gefäß gegeben und farbig verziert. Danach wird das Ganze in Brühe gekocht.

A colorful assortment of jeon (fritters) and discreetly trimmed toppings are elegantly arranged in a brazier and simmered in a clear meat stock. This dish was traditionally enjoyed by the royal household. 신선로에 여러 가지 전을 담고 색색의 고명을 얹은 뒤 육수를 부 어 끓인 궁중요리.

So-galbi-gui

소갈비구이 ▒ Am offenen Feuer gegrillte Rinderrippchen Barbecued beef ribs

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

Barbecued beef ribs, often marinated in a soy sauce.

Beef ribs are also grilled without being marinated. 얇게 손질한 소갈비를 간장 양념장에 재었다가 굽는 음식으로, 양념 없이 굽기도 한다.

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

Beef short ribs, braised in a soy sauce seasoning with assorted vegetables, such as carrot, mushroom and radish.

So-galbijjim

소갈비찜 ▒ Geschmorte Rinderrippchen Braised beef short ribs

소갈비에 당근, 표고버섯, 무 등을 넣고 간장 양념장을 넣어 조린 음식.

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

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

Sogogi-jeongol

소고기전골 ▒ Rinder Eintopf Beef hot pot

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

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.

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

Sundae

순대 ▒ Koreanische Blutwurst Korea’s black pudding (Koreanstyle sausage)

돼지 창자에 당면과 채소를 채워 넣은 뒤 삶아 익힌 음식. 국으로 끓 여 먹기도 한다.

Ein traditionelles süßliches Getränk aus Ingwer und Zimt. Man kann das Getränk auch mit getrockneten Persimonenstückchen und Pinienkernen servieren.

A traditional fruit punch flavored with cinnamon, ginger, and sugar. A glass of sujeonggwa is often garnished with a whole dried persimmon and pine nuts.

Sujeonggwa

수정과 ▒ Zimtgetränk Cinnamon and ginger punch with whole dried persimmon

생강, 계피로 향을 낸 단맛의 전통 음료로 불린 곶감과 잣을 넣어 먹 기도 한다.

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Sundubu-jjigae

순두부찌개 ▒ Eintopt mit weichem Tofu Spicy soft tofu and clams hot pot

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

Spicy hot pot containing soft tofu, clams, and sometimes an egg. Served piping hot in an earthenware pot. 뚝배기에 순두부와 조개를 넣고 얼큰하게 끓인 음식으로, 달걀을 넣 기도 한다.

Suyuk

수육 ▒ Gekochtes Rindfleisch oder Schweine fleischscheiben Boiled beef or pork slices

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

Boiled beef or pork, thinly sliced and served with a soy sauce seasoning or a pickled shrimp dip. 삶은 소고기나 돼지고기를 얇게 썰어서 간장 양념장 또는 새우젓에 찍어 먹는 음식.

T Topokki

떡볶이 ▒ Pfannengerührte Reiskuchen Rice cake fingers boiled in a red chili sauce Tteok-galbi

떡갈비 ▒ Gegrillte Rippchenpastete Grilled minced rib meat patties

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

Rice cake fingers boiled with vegetables and fish cake in a spicy sauce. 가는 떡을 채소, 어묵과 함께 고추장 양념장을 넣고 볶은 음식.

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

Minced beef ribs meat seasoned with soy sauce and various condiments, shaped into flat, round patties, and grilled. 다진 갈비살을 간장 양념장으로 간하여 둥글납작하게 빚은 뒤 구운 음식.

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Mit Sojasoße mariniertes Bulgogi wird im Steinzeugtopf mit Glasnudeln und Zwiebeln und Brühe gekocht.

Bulgogi, marinated in soy sauce and different condiments, is placed in ttukbaegi (earthen pot) with glass noodles and vegetables and simmered with broth. 간장 양념장에 잰 소불고기를 뚝배기에 담고 국물을 넉넉히 부어 당면, 양파 등을 넣어 끓인 음식.

Ttukbaegi-bulgogi

뚝배기불고기 ▒ Bulgogi, das im Steinzeugtopf serviert wird Bulgogi served hot with broth in an earthen pot

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

Rice, ginseng, chestnut, and jujube, cooked and served in a hot stone pot. Served with soy sauce. 돌솥에 쌀, 수삼, 밤, 대추 등을 넣고 지은 영양밥. 간장 양념장을 곁 들인다.

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

Spicy soup made with beef, leek, mung bean sprouts, and bracken. Widely recognized as an invigorating meal in the summertime. 소고기와 대파, 숙주, 고사리 등을 넣어 얼큰하게 끓인 국으로, 여름철

Yeongyangdolsotbap

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

육개장 ▒ Scharfe Rindsgemüsesuppe Spicy soup long-boiled with beef and vegetables

보양식으로 즐겨 먹는다.

Gestifteltes rohes Rindfleisch, gewürzt mit Salz, Knoblauch und Sesamöl. Serviert mit koreanischer Birne und Knoblauchgarnierung.

Julienned raw beef seasoned with salt, garlic, and sesame oil. Served with Korean pear and garlic garnishing.

Yukhoe

육회 ▒ Koreanisches Rindstartar Korean-style beef tartare

채 썬 생소고기를 소금, 마늘, 참기름으로 양념하고 배와 마늘을 곁 들인 음식.

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ANHANG LISTE

BERLIN / BERLIN ●Telefon +49(0)30 4502 1248 ●Adresse See Straße 106, 10783

Arirang 아리랑

Berlin

●Telefon +49(0)30 2153 562 ●Adresse Goeben Straße 16, 10783

Hodole 호돌이

●Telefon +49(0)30 8147 4769 ●Adresse Pallas Straße 21, 10781

Ikdos 익도스

Berlin

Berlin

서울관

●Telefon +49(0)30 8526 262 ●Adresse Schmiljan Straße 25, 12161

YamYam

●Telefon

얌얌

●Adresse Alte schönhauser Straße 6, 10119 ●Homepage www.yamyam-berlin.de

Seoul Kwan

Berlin

+49(0)30 2463 2485 Berlin-Mitte

DUSSELDORF / DÜSSELDORF ●Telefon +49(0)21 1175 2115 ●Adresse Bismarck Straße 53, 40210

Busan 부산뷔페

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FRANKFURT / FRANKFURT AM MAIN ●Telefon +49(0)61 96 88 8965 ●Adresse Marktplatz 1-2, 65824

Han-Il Kwan schqalbach / TS

●Telefon +49(0)69 9511 2750 ●Adresse Ginnheimer Landstraße 183, 60431 ●Homepage www.hotel-pison.com ●Telefon +49(0)69 28 3631 ●Adresse Toengesgasse 11, 60311

한일관

Pison Frankfurt am Main

비손

Seoul Frankfurt am Main

서울

MUNICH / MÜNCHEN ●Telefon +49(0)89 2424 3594 ●Adresse Trift Straße 1, 80538 München ●Homepage www.a-ri-su.de

A-Ri-Su

●Telefon +49(0)89 53 1906 ●Adresse Mozart Straße 3, 80336

Asia-shop München

아리수

아시아샵

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URHEBERRECHT

KOREANISCHER RESTAURANTFÜHRER 2012, DEUTSCHLAND Auflage Januar 2012 Herausgeber Korean Food Foundation (KFF) aT Centre, 232 Yangjae-dong, Seocho-gu, Seoul. Tel.+82(0)2-6300-2050~4 Homepage www.hansik.org Produziert von Druck Seoul Munwhasa Entworfen von design:SOOP Gedruckt in Korea

KOREAN RESTAURANT GUIDE 2012, GERMANY 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, 독일 발행일 2012년 1월 발행처 (재)한식재단 : 서울시 서초구 양재동 232 aT센터, Tel.+82(0)2- 6300-2050~4 홈페이지 www.hansik.org 제작 (주)서울문화사 디자인 design:SOOP Copyright©Korean Food Foundation (KFF) Alle Rechte vorbehalten. Kein Teil dieses Buches darf ohne vorherige Genehmigung in irgendeiner Form reproduziert werden.

No part of this book may be used or reproduced in any manner whatsoever without the written permission of the Korea Food Foundation. 이 책 내용의 전부 또는 일부를 재사용하려면 반드시 저작권자의 동의를 얻어야 합니다.

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