Alley restaurants in Korea
 |
Description
Book Introduction
This book is about the foods served on the menus of Korean alley restaurants.
It contains stories about the origins and emotions of food that are embedded in history and culture.
Furthermore, food ideas are being introduced to help small business owners develop new menus.
These are new and unique menus that can be used for 20 different types of food.
Additionally, if you have developed a new menu, you will need to register a trademark. We have attached information on how to register a business name and menu, which small business owners may easily overlook.
The biggest appeal of this book is that it introduces the mukbang of 'Tzuyang', the best mukbang YouTuber in Korea.
Her mukbang is always an alley restaurant.
Rather than visiting a fancy, expensive, and luxurious restaurant, we visited a small, shabby, alley restaurant that we are familiar with, but has a long history and tradition.
The names and addresses of the 80 or so alley restaurants she visited are introduced along with pictorials.
This contains useful information for readers who like Tzuyang and are curious about the restaurants featured in her mukbangs.
This book will be helpful not only to self-employed alley restaurant owners but also to general readers who visit alley restaurants.
It contains stories about the origins and emotions of food that are embedded in history and culture.
Furthermore, food ideas are being introduced to help small business owners develop new menus.
These are new and unique menus that can be used for 20 different types of food.
Additionally, if you have developed a new menu, you will need to register a trademark. We have attached information on how to register a business name and menu, which small business owners may easily overlook.
The biggest appeal of this book is that it introduces the mukbang of 'Tzuyang', the best mukbang YouTuber in Korea.
Her mukbang is always an alley restaurant.
Rather than visiting a fancy, expensive, and luxurious restaurant, we visited a small, shabby, alley restaurant that we are familiar with, but has a long history and tradition.
The names and addresses of the 80 or so alley restaurants she visited are introduced along with pictorials.
This contains useful information for readers who like Tzuyang and are curious about the restaurants featured in her mukbangs.
This book will be helpful not only to self-employed alley restaurant owners but also to general readers who visit alley restaurants.
- You can preview some of the book's contents.
Preview
index
Before you start
Introduction
Food Story with Emotion 1 _ Kimchi
It's a taste that makes you feel like you're in Korea no matter where you eat it.
How about this menu? Kimchi stew | Kimchi skewers | Grilled kimchi (heart)
Tzuyang's Taste & Words
Food Story with Emotion 2 _ Dakgalbi
It's a taste that makes you happy just by looking at it.
How about these menus? Dakgalbi Guksu | Dakgalbi Wanjamyeon | Dakgalbi Donburi | Dakgalbi Fried Rice
Tzuyang's Taste & Words
Food Story with Emotion 3_Kalguksu
It's so refreshing that even just one spoonful will make you feel refreshed.
How about these menus? Jjajang Kalguksu | Curry Kalguksu | Kalguksu Tteokbokki | Fried Dumpling Kalguksu | Pork Kalguksu | Sebal Kalguksu | Rainbow Kalguksu
Tzuyang's Taste & Words
Food Story with Emotion 4_Sushi
It tastes like taking a bite of a piece of cake made from the sea.
How about these dishes? Driftwood | Kimchi | Bibimbap | Fried Sushi
Tzuyang's Taste & Words
Food Story with Emotion 5_Steamed Oysters
Milk grown on rocks is delicious
How about this menu? Oyster rice bowl | Soy sauce oyster ribs | Seasoned oyster skewers | Oysters | Stir-fried oysters | Rolling oysters
Tzuyang's Taste & Words
Food Story with Emotion 6_Budaejjigae
It's a unique taste that soldiers first introduced us to.
How about these menus? Horn noodles | Bong noodles | Ramen soup | Dry bread noodles
Tzuyang's Taste & Words
Food Story with Emotion 7_Charcoal Grill
Knock knock! The sound of each strike creates a more and more special flavor.
How about this menu? Natural Charcoal Grilled Squid | Charcoal Grilled Squid | Charcoal Grilled Steak
Taste & Words of Tzuyang.
..98
Food Story Filled with Emotion 8_Altang
It's a taste that makes you smile when the round eggs pop in your mouth.
How about these dishes? Charcoal-grilled pollack roe | Pollack roe skewer soup | Pollack roe rice bowl
Tzuyang's Taste & Words
Food Story with Emotion 9_Stir-fried Octopus
It tastes like spring has come into my mouth.
How about this menu? Grilled squid on a charcoal grill | Creamy squid spaghetti | Bossam with squid
Tzuyang's Taste & Words
Food Story Filled with Emotion 10_Dogani Tang
One bite and it tastes like becoming an adult.
How about these dishes? Stir-fried Pork Belly | Braised Pork Belly | Stir-fried Pork Belly
Tzuyang's Taste & Words
Food Story Filled with Emotion 11_Tteokbokki
It's chewy and soft, so it tastes good.
How about this menu? Galtteok Kkochi | Tteokmatang | Tteokbap | Jjiktteok | Boldteok
Tzuyang's Taste & Words
Food Story Filled with Emotion 12_Grilled Tripe
It's a taste that makes my shoulders dance every time I eat it.
How about these dishes? Gopchang stew | Gopchang kimchi roll | Gopchang braised | Gopchang noodles
Tzuyang's Taste & Words
Food Story Filled with Emotion 13_Gwamegi
It tastes like taking a sip of the sea breeze.
How about this menu? Grilled Gwamegi with Charcoal | Gwamegi Samhap | Grilled Gwamegi with Seasoned Charcoal | Seasoned Gwamegi
Tzuyang's Taste & Words
Food Story Filled with Emotion 14_Fish Cake Soup
It's a taste that warms your whole body on a chilly day.
How about this menu? Smoked fish cake | Fish cake mayo bibimbap | Fish cake noodle rice
Tzuyang's Taste & Words
Food Story Filled with Emotion 15_Abalone Tray
It's a happy taste when people sitting around become friends.
How about these dishes? Gopchang platter | Fish cake platter | Brass platter kalguksu
Tzuyang's Taste & Words
Food Story Filled with Emotion 16_Pork Sundae
It's a flavor I'd like to recommend to someone I like first.
How about these dishes? Sundae muchim | Sundae skewers | Sundae dumplings
Tzuyang's Taste & Words
Food Story with Emotion 17_Chicken Skewers
It's a nice feeling to be able to talk more...203
How about this menu? Chicken skewer salad | Chicken skewer ribs | Chicken skewer udon | Chicken skewer soup | Chicken wing skewers | Shrimp skewers | Chicken skin rolls | Fried boneless marinated chicken skewers | Marinated chicken neck skewers | Charcoal-grilled steak
Tzuyang's Taste & Words
Food Story with Emotion 18 _ Tuna Sashimi
It's like traveling on a yacht in the Pacific Ocean.
How about this menu? Tuna Bone Ramen | Stir-fried Tuna Rice Bowl | Soy Sauce Tuna Rice Bowl
Tzuyang's Taste & Words
Food Story with Emotion 19_Chicken
It's a taste of winning no matter what the match is.
How about this menu? Spicy Chicken Tangsuyuk | Chicken and Radish Skewers | Spicy Charcoal-grilled Chicken Breast | Whole Chicken
Tzuyang's Taste & Words
Food Story with Emotion 20 _ Pig's Feet
It's fun, just like reading a cartoon.
How about this menu? Jokbal Muchim｜Jokbal Noodles｜Bulhyang Jokbal
Tzuyang's Taste & Words
Words that come out
Alley restaurants visited by Tzuyang
Appendix 1.
How to register a trademark for your alley restaurant name and menu
Appendix 2.
Alley Restaurant Name and Menu Use Agreement
Appendix 3.
References and Related Reading
Introduction
Food Story with Emotion 1 _ Kimchi
It's a taste that makes you feel like you're in Korea no matter where you eat it.
How about this menu? Kimchi stew | Kimchi skewers | Grilled kimchi (heart)
Tzuyang's Taste & Words
Food Story with Emotion 2 _ Dakgalbi
It's a taste that makes you happy just by looking at it.
How about these menus? Dakgalbi Guksu | Dakgalbi Wanjamyeon | Dakgalbi Donburi | Dakgalbi Fried Rice
Tzuyang's Taste & Words
Food Story with Emotion 3_Kalguksu
It's so refreshing that even just one spoonful will make you feel refreshed.
How about these menus? Jjajang Kalguksu | Curry Kalguksu | Kalguksu Tteokbokki | Fried Dumpling Kalguksu | Pork Kalguksu | Sebal Kalguksu | Rainbow Kalguksu
Tzuyang's Taste & Words
Food Story with Emotion 4_Sushi
It tastes like taking a bite of a piece of cake made from the sea.
How about these dishes? Driftwood | Kimchi | Bibimbap | Fried Sushi
Tzuyang's Taste & Words
Food Story with Emotion 5_Steamed Oysters
Milk grown on rocks is delicious
How about this menu? Oyster rice bowl | Soy sauce oyster ribs | Seasoned oyster skewers | Oysters | Stir-fried oysters | Rolling oysters
Tzuyang's Taste & Words
Food Story with Emotion 6_Budaejjigae
It's a unique taste that soldiers first introduced us to.
How about these menus? Horn noodles | Bong noodles | Ramen soup | Dry bread noodles
Tzuyang's Taste & Words
Food Story with Emotion 7_Charcoal Grill
Knock knock! The sound of each strike creates a more and more special flavor.
How about this menu? Natural Charcoal Grilled Squid | Charcoal Grilled Squid | Charcoal Grilled Steak
Taste & Words of Tzuyang.
..98
Food Story Filled with Emotion 8_Altang
It's a taste that makes you smile when the round eggs pop in your mouth.
How about these dishes? Charcoal-grilled pollack roe | Pollack roe skewer soup | Pollack roe rice bowl
Tzuyang's Taste & Words
Food Story with Emotion 9_Stir-fried Octopus
It tastes like spring has come into my mouth.
How about this menu? Grilled squid on a charcoal grill | Creamy squid spaghetti | Bossam with squid
Tzuyang's Taste & Words
Food Story Filled with Emotion 10_Dogani Tang
One bite and it tastes like becoming an adult.
How about these dishes? Stir-fried Pork Belly | Braised Pork Belly | Stir-fried Pork Belly
Tzuyang's Taste & Words
Food Story Filled with Emotion 11_Tteokbokki
It's chewy and soft, so it tastes good.
How about this menu? Galtteok Kkochi | Tteokmatang | Tteokbap | Jjiktteok | Boldteok
Tzuyang's Taste & Words
Food Story Filled with Emotion 12_Grilled Tripe
It's a taste that makes my shoulders dance every time I eat it.
How about these dishes? Gopchang stew | Gopchang kimchi roll | Gopchang braised | Gopchang noodles
Tzuyang's Taste & Words
Food Story Filled with Emotion 13_Gwamegi
It tastes like taking a sip of the sea breeze.
How about this menu? Grilled Gwamegi with Charcoal | Gwamegi Samhap | Grilled Gwamegi with Seasoned Charcoal | Seasoned Gwamegi
Tzuyang's Taste & Words
Food Story Filled with Emotion 14_Fish Cake Soup
It's a taste that warms your whole body on a chilly day.
How about this menu? Smoked fish cake | Fish cake mayo bibimbap | Fish cake noodle rice
Tzuyang's Taste & Words
Food Story Filled with Emotion 15_Abalone Tray
It's a happy taste when people sitting around become friends.
How about these dishes? Gopchang platter | Fish cake platter | Brass platter kalguksu
Tzuyang's Taste & Words
Food Story Filled with Emotion 16_Pork Sundae
It's a flavor I'd like to recommend to someone I like first.
How about these dishes? Sundae muchim | Sundae skewers | Sundae dumplings
Tzuyang's Taste & Words
Food Story with Emotion 17_Chicken Skewers
It's a nice feeling to be able to talk more...203
How about this menu? Chicken skewer salad | Chicken skewer ribs | Chicken skewer udon | Chicken skewer soup | Chicken wing skewers | Shrimp skewers | Chicken skin rolls | Fried boneless marinated chicken skewers | Marinated chicken neck skewers | Charcoal-grilled steak
Tzuyang's Taste & Words
Food Story with Emotion 18 _ Tuna Sashimi
It's like traveling on a yacht in the Pacific Ocean.
How about this menu? Tuna Bone Ramen | Stir-fried Tuna Rice Bowl | Soy Sauce Tuna Rice Bowl
Tzuyang's Taste & Words
Food Story with Emotion 19_Chicken
It's a taste of winning no matter what the match is.
How about this menu? Spicy Chicken Tangsuyuk | Chicken and Radish Skewers | Spicy Charcoal-grilled Chicken Breast | Whole Chicken
Tzuyang's Taste & Words
Food Story with Emotion 20 _ Pig's Feet
It's fun, just like reading a cartoon.
How about this menu? Jokbal Muchim｜Jokbal Noodles｜Bulhyang Jokbal
Tzuyang's Taste & Words
Words that come out
Alley restaurants visited by Tzuyang
Appendix 1.
How to register a trademark for your alley restaurant name and menu
Appendix 2.
Alley Restaurant Name and Menu Use Agreement
Appendix 3.
References and Related Reading
Detailed image
.jpg)
Into the book
1)
Tzuyang's mukbang is loved by many people.
What could be the reason? I thought about it myself.
First of all, Tzuyang is humble and pure.
He greets people with a friendly greeting and always has a bright smile.
It is kind and lovely, and it makes people happy to see it.
People exclaim in admiration when they see how much pretty and slim Tzuyang eats.
It's a pleasure to have a twist that exceeds expectations.
It's amazing and happy just to look at it.
Isn't that why her mukbang program is so popular?
Perhaps it's because Tzuyang seeks out those alley restaurants that truly resonate with our hearts that people rave about and enjoy her mukbangs. Tzuyang's mukbangs have played a significant role in promoting and supporting Korea's alley restaurants.
Tzuyang sympathized with the purpose of this book, which was to introduce and help alley restaurants, and gave us strength, so that Tzuyang's eating stories could be included in the book in the form of words and photos.
p.9
2)
It is a national rule (national representative rule) that you always eat Jjajangmyeon on moving day.
The taste of Jajangmyeon, eaten by sitting together on a newspaper spread on the floor while unpacking, is incomparably delicious.
The only side dish is a piece of yellow radish, but why does a bowl of Jajangmyeon taste so good when I eat it while dusting myself and organizing my luggage?
Do you know why jajangmyeon, eaten on graduation or entrance ceremonies, billiard halls, or moving day, tastes especially delicious? It's not just because it brings back memories.
In fact, when the human body is stressed, it craves sugar, and that is why the sweet taste contained in it feels more delicious when it enters our body.
The 'taste' we feel from food is mixed with our life stories and becomes a story that we remember for a long time.
p.13
3)
I thought it was dakgalbi, but it's chicken leg meat?
I thought it was ribs grilled over charcoal, but it's stir-fried on a gas grill?
So, in the name Dakgalbi, you can feel the value of chicken that is no less than that of beef ribs or pork ribs, and you can see the consideration given to reaching more people by using charcoal grilling or iron plate cooking methods.
It's good to eat dakgalbi instead of beef ribs or pork ribs, and since you can eat it with various vegetables instead of charcoal grilling, I think it has better nutritional value in many ways.
p.30
4)
When did conveyor belt sushi start?
The conveyor belt sushi, which helped popularize sushi, which was known as a high-class food in Japan, began in 1958.
Even now, around 1958, sushi was not a cheap food.
Because there are some sushi that cost over 10,000 yen (100,000 won) per piece.
In Osaka, a restaurant called 'Genroku Sushi' came up with a groundbreaking and novel idea at the time.
The president of Genroku Sushi, who was wondering how to sell sushi at a cheaper price, thought that reducing labor costs was the answer.
They used a conveyor belt system used in beer factories to place plates on top of it and serve the sushi.
A way to reduce the number of people making sushi and have one person serve multiple customers.
A way for one person to make something and have it ready for customers to eat in a short period of time, without needing a large store or hiring a lot of chefs, was the perfect solution for the conveyor belt item.
p.57
5)
If you think about it, budaejjigae seems to have been created by Koreans who were not accustomed to the rich taste of ham or sausage, boiling kimchi, gochujang, garlic, green onions, etc. to create a unique spicy and salty broth.
Ham and sausages are familiar to the palates of today's generation, but that may not have been the case in the past.
Let's imagine.
When you receive ham and sausage, people say it tastes like meat, but it doesn't look like beef or pork, so I'm sure there were some people who wondered what kind of meat it was. They tried boiling it, putting it in a pot and pouring water in it, but it was too rich to eat.
I should have added all kinds of seasoning to capture the richness.
Adding kimchi and gochujang changed the rich taste into a savory taste.
This is how Budae Jjigae was born, recreating the richness of ham and sausage to suit the Korean palate.
p.79
Tzuyang's mukbang is loved by many people.
What could be the reason? I thought about it myself.
First of all, Tzuyang is humble and pure.
He greets people with a friendly greeting and always has a bright smile.
It is kind and lovely, and it makes people happy to see it.
People exclaim in admiration when they see how much pretty and slim Tzuyang eats.
It's a pleasure to have a twist that exceeds expectations.
It's amazing and happy just to look at it.
Isn't that why her mukbang program is so popular?
Perhaps it's because Tzuyang seeks out those alley restaurants that truly resonate with our hearts that people rave about and enjoy her mukbangs. Tzuyang's mukbangs have played a significant role in promoting and supporting Korea's alley restaurants.
Tzuyang sympathized with the purpose of this book, which was to introduce and help alley restaurants, and gave us strength, so that Tzuyang's eating stories could be included in the book in the form of words and photos.
p.9
2)
It is a national rule (national representative rule) that you always eat Jjajangmyeon on moving day.
The taste of Jajangmyeon, eaten by sitting together on a newspaper spread on the floor while unpacking, is incomparably delicious.
The only side dish is a piece of yellow radish, but why does a bowl of Jajangmyeon taste so good when I eat it while dusting myself and organizing my luggage?
Do you know why jajangmyeon, eaten on graduation or entrance ceremonies, billiard halls, or moving day, tastes especially delicious? It's not just because it brings back memories.
In fact, when the human body is stressed, it craves sugar, and that is why the sweet taste contained in it feels more delicious when it enters our body.
The 'taste' we feel from food is mixed with our life stories and becomes a story that we remember for a long time.
p.13
3)
I thought it was dakgalbi, but it's chicken leg meat?
I thought it was ribs grilled over charcoal, but it's stir-fried on a gas grill?
So, in the name Dakgalbi, you can feel the value of chicken that is no less than that of beef ribs or pork ribs, and you can see the consideration given to reaching more people by using charcoal grilling or iron plate cooking methods.
It's good to eat dakgalbi instead of beef ribs or pork ribs, and since you can eat it with various vegetables instead of charcoal grilling, I think it has better nutritional value in many ways.
p.30
4)
When did conveyor belt sushi start?
The conveyor belt sushi, which helped popularize sushi, which was known as a high-class food in Japan, began in 1958.
Even now, around 1958, sushi was not a cheap food.
Because there are some sushi that cost over 10,000 yen (100,000 won) per piece.
In Osaka, a restaurant called 'Genroku Sushi' came up with a groundbreaking and novel idea at the time.
The president of Genroku Sushi, who was wondering how to sell sushi at a cheaper price, thought that reducing labor costs was the answer.
They used a conveyor belt system used in beer factories to place plates on top of it and serve the sushi.
A way to reduce the number of people making sushi and have one person serve multiple customers.
A way for one person to make something and have it ready for customers to eat in a short period of time, without needing a large store or hiring a lot of chefs, was the perfect solution for the conveyor belt item.
p.57
5)
If you think about it, budaejjigae seems to have been created by Koreans who were not accustomed to the rich taste of ham or sausage, boiling kimchi, gochujang, garlic, green onions, etc. to create a unique spicy and salty broth.
Ham and sausages are familiar to the palates of today's generation, but that may not have been the case in the past.
Let's imagine.
When you receive ham and sausage, people say it tastes like meat, but it doesn't look like beef or pork, so I'm sure there were some people who wondered what kind of meat it was. They tried boiling it, putting it in a pot and pouring water in it, but it was too rich to eat.
I should have added all kinds of seasoning to capture the richness.
Adding kimchi and gochujang changed the rich taste into a savory taste.
This is how Budae Jjigae was born, recreating the richness of ham and sausage to suit the Korean palate.
p.79
--- From the text
Publisher's Review
The Top Mukbang YouTuber's Famous Restaurant Diary
Mukbang YouTuber 'Tzuyang' is a YouTube program loved by many people.
Tzuyang is bright and pure in appearance.
He is kind, humble, and friendly when greeting people he meets in the restaurant.
People are surprised and exclaim in admiration when they see how much such a pretty and slim Tzuyang eats.
The reactions of onlookers are also interesting, such as, “You’re not going to eat all of that?” and “I bet you won’t.”
The amount she eats is beyond expectations.
Enjoy 18 servings of soy sauce marinated crab, 15 servings of pork belly, 10 servings of tteokgalbi, and 200 oyster pancakes.
The joy of a twist.
Tzuyang, who is loved by people like this, agreed with the purpose of this book, which introduces and promotes alley restaurants, and gave permission to use the content.
She told me about the taste of the food at the restaurant she visited and also introduced the name and address.
I believe this will be helpful to readers who want to find delicious restaurants with history and tradition.
Full of information needed by self-employed alley restaurant owners
We offer a variety of menus to help you develop a menu for your local alley restaurant, along with stories about the history and origins of the food.
By looking at the menus introduced in the 'How about this menu?' corner, you will be able to develop your own restaurant's special signature menu.
The process of registering a menu as a trademark is also explained as a step after menu development.
There are many cases where a business name or menu becomes famous and then is taken away or becomes embroiled in a dispute because it is not registered, but it is easy to overlook it because the method is not known or it is difficult.
This book introduces how to register a trademark online, so if you follow the instructions, you can easily register a business name and trademark.
Additionally, a trademark usage agreement is introduced in the appendix, so it can be used with partial modifications.
GOODS SPECIFICS
- Publication date: April 25, 2022
- Page count, weight, size: 360 pages | 778g | 175*245*22mm
- ISBN13: 9791191714098
- ISBN10: 1191714098
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