Shilla Restaurant

Hello people of the page😃,

What are the few items you like to see in your delivery bags beside the food you ordered?

Chopsticks?

Spoons?

Forks?

Napkins?

Soy Sauce?

Let us know, so we can be sure to have it prepare for you!

Starting tomorrow onward, we here at Shilla will be having a hot pot special! You will be able to choose from two Japanese hot pot that will be available,    Shabu Shabu and Tteok Bokki jeongol now they both include the basic; Shabu Shabu will include tofu and veggies, and tteok bokki jeongol will have spicy rice cake and veggies for $12 per person; minimum order two or more.   Now, you can add extra items to your hot pot which we at the restaurant will have a list of for you to view; the extra items are NOT FREE! There is a charge for any items you want included.

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.[1]

In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion,dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil),black pepper, and salt. Chili oil may also be used.[1] Yukgaejang is generally served with a bowl of rice and kimchi.

The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.

source: wikipedia

Serves 4: Yukgaejang recipe 

for broth1 lb 5 ozBeef, Brisket 앞다리 (can use flank or shank also)½ Onion (Medium) 양파1 Green Onion 파½ ozPeppercorn 통후추 (optional)3 clove(s)Garlic Clove (whole) 통마늘 (optional)16 cupsWater 물 main ingredients2 ozTaro stem (To-ran) 토란2 ozFernbrake or Bracken, Gosari 고사리4 ozMung Bean Sprouts 숙주5 Green Onion 파7 ozRadish (Korean Radish) 무 (optional)2 tspSalt 소금 (for blanching and final seasoning if needed) for seasoning1½ tbsGochugaru, Red Chili Flakes 고추가루¼ cupSesame Oil 참기름2 tbsSoy Sauce for Soup (Gukganjang) 국간장2 tbsGarlic (minced) 다진 마늘1 tspSalt 소금1 tspBlack Pepper 후추 for spicy oil¼ cupVegetable Oil 식용유1 tbs

Gochugaru, Red Chili Flakes 고추가루

Optional Ingredients and Substitutions  Peppercorn and Korean radish can be omitted. You can use flank and shank instead of brisket, for beef. Large Korean green onions are the best for this soup, but you can use regular green onions common in North America.

Banchan (Hangul: 반찬; hanja: 飯饌; English pronunciation: /ˈbɑːntʃɑːn/; also spelled panch'an) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural. The word Banchan translated to English basically means side dish.

The basic table setting for a meal called 'bansang' (반상) usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan that is added, the table setting is called as 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop(구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine.[1]

Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.

Dear Shilla's customers,