Han Bar & Restaurant

Han Promotion! Barbecue Set only £19.50

hanukhan — Wed, 09 Jan 2013 10:50:31 +0000

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, garlic, onions or mushrooms, especially white button mushrooms or matsutake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe.

Chicken Bulgogi

hanukhan — Wed, 10 Aug 2011 14:14:11 +0000

Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.
Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. Bulgogi is believed to have originated during the Goguryeo era (37 BC–668 AD) when it was originally called maekjeok, with the beef being grilled on a skewer. It was called neobiani, meaning “thinly spread” meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility class.

Asparagus Skewer

hanukhan — Sun, 10 Jul 2011 14:16:14 +0000

Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. Asparagus is pictured on an Egyptian frieze dating to 3000 BC.
It lost its popularity in the Middle Ages, but returned to favour in the seventeenth century. France’s Louis XIV had special greenhouses built for growing it.

Sweet & Sour Beef

hanukhan — Sun, 10 Jul 2011 14:12:17 +0000

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American (including American Chinese cuisine) and European cuisines. Some authors say that the original sweet and sour came from the Chinese province of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine.
Sweet and sour sauce is known by many Chinese, particularly those in rural areas of north-east China, as ‘the people’s sauce’.

Salmon Teriyaki

hanukhan — Fri, 24 Jun 2011 19:53:23 +0000

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak and meatball. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.The oldest references to kimchi can be found from 2600 to 3000 years ago. The first text-written evidence of its existence can be found in the first Chinese poetry book, Shi Jing. In this book, kimchi was referred to as jeo. The term ji was used until the pre-modern terms chimchae, dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea. The word then was modified into jimchi, and is currently kimchi.

Mushroom Skewer

hanukhan — Sun, 12 Jun 2011 12:05:43 +0000

A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications.
Metal skewers are typically stainless steel and will have a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. When grilling, wooden skewers must be soaked to avoid burning. Wooden skewers are often made from bamboo; however, other woods may be used. Small, often decorative, skewers of glass, metal, wood or bamboo known as “olive picks” are used for garnishes on cocktails and other alcoholic beverages.
Many types of snack food are sold and served “on a stick” or skewer, especially at outdoor markets, fairs, and sidewalk or roadside stands.

It’s a brilliant place for a party, whatever your age, and really good value.

hanukhan — Sun, 12 Jun 2011 10:48:15 +0000

Han offers a range of fusion cooking, mixing Western influences with Korean and Japanese cuisine.

Kimchi Pancake

hanukhan — Fri, 10 Jun 2011 14:50:06 +0000

Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi pancake, kimchi stew, kimchi soup, and kimchi fried rice. The oldest references to kimchi can be found from 2600 to 3000 years ago. The first text-written evidence of its existence can be found in the first Chinese poetry book, Shi Jing. In this book, kimchi was referred to as jeo. The term ji was used until the pre-modern terms chimchae, dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea. The word then was modified into jimchi, and is currently kimchi.

Grilled Mixed Fish

hanukhan — Fri, 10 Jun 2011 14:22:26 +0000

Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. Common features of mackerel are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. A female mackerel lays about one million eggs at a time.

Sweet & Spicy Prawn

hanukhan — Fri, 10 Jun 2011 14:19:45 +0000

In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; while the opposite is the case in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively. When Australian comedian Paul Hogan used the phrase, “I’ll slip an extra shrimp on the barbie for you” in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.