Gangnam Gloucester Menu – Gloucester, MA

Bulgogi (불고기; /bʊlˈɡoʊɡiː/ bool-GOH-gee; from Korean bul-gogi [pul.ɡo.ɡi]), literally “fire meat”) is a gui (구이; Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Tteokbokki (떡볶이), also known as topokki or ddukbokki, is a well-known Korean dish made with small, cylindrical-shaped rice cakes.

Unlike the name’s literal meaning of rice cake stir-fry, the cooking process involves simmering the white rice cakes in a sweet and spicy gochujang-based sauce. Gochugaru (Korean chili powder) is often added to make it more spicy.

Pajeon is a savory Korean pancake made with scallions and a wheat flour batter. It is also known as Korean green onion pancake and is a popular snack and appetizer in Korean cuisine. Pajeon is commonly enjoyed with a dipping sauce made of soy sauce, and vinegar.

Not only is pajeon a delicious dish, but it also has cultural significance in Korea. It’s a popular snack to enjoy on rainy days, believed to provide comfort and warmth on cold and gloomy days. Additionally, it’s a dish that brings people together, often shared among friends and family while enjoying Korean rice wine, makgeolli.

This mouthwatering dish consists of bite-sized pieces of boneless chicken thigh that are coated in a delicious sauce, making it a favorite among foodies and snack enthusiasts. The irresistible combination of sweet, tangy, and crispy flavors make these Korean chicken nuggets a must-try.

The great thing about our recipe is that it maintains the crispiness of the chicken even after it is coated with the delicious sauce. The sauce features gochujang (Korean chili paste), which adds a mild spiciness to the dish without overpowering it.

The crispy Korean street food, Dakgangjeong, involves deep-frying boneless chicken pieces twice to ensure its crispiness. Afterwards, a sticky, sweet, and spicy sauce is glazed onto the chicken.

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap, from Korean 비빔밥 [pi.bim.p͈ap̚], literally “mixed rice”), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.

Sundubu-jjigae (순두부찌개, -豆腐–) is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.

Extra soft tofu, called sundubu (순두부; “mild tofu”) in Korean, is softer than other types of tofu and is usually sold in tubes. The sun in sundubu means “pure” in Korean.

Galbi(갈비) or kalbi, galbi-gui(갈비구이), or grilled ribs,[1] is a type of gui (grilled dish) in Korean cuisine. “Galbi” is the Korean word for “rib”, and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. But Gangnam serves ….. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue.

Bulgogi (불고기; /bʊlˈɡoʊɡiː/ bool-GOH-gee; from Korean bul-gogi [pul.ɡo.ɡi]), literally “fire meat”) is a gui (구이; Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Dak-galbi (닭갈비), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. In Korean, galbi means rib, and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, its name is rather a nickname the post-War dish gained. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ssam (wrap) vegetables.