All our dishes may contain traces of nuts

SET MENUS TABLE BBQ

All our dishes may contain traces of nuts vegetarian V hot extra hot GROUPS & PRIVATE HIRE We accept reservations for groups of 10 and above. Kimchee Bar is available for private hire. Please ask a member of the staff if you would like to know more. FOOD ALLERGIES & INTOLERANCE Before ordering your food and drinks, please speak to our staff about your requirements. Please inform our staff of any dietary requirements you may have. All dishes will be served to your table as soon as they are ready. All prices are inclusive of VAT. Suggested Gratuity of 12.5% will be added to the total bill. kimchee.uk.com

SET MENUS TABLE BBQ Seoul Set for 2 4 BBQ Items 2 Side Dishes 2 Starters 1 Rice or Noodle Dish 55 Incheon Set for 3 6 BBQ Items 3 Side Dishes 3 Starters 2 Rice or Noodle Dishes 80 Gangnam Set for 4 8 BBQ Items 4 Side Dishes 4 Starters 2 Rice or Noodle Dishes 100

BBQ ITEMS Beef Galbi 100g Beef Bulgogi 120g Beef Tongue 100g Premium Rib Eye 100g Premium Sirloin 100g STARTERS 한국식정통구이 스타터 Mackerel Jorim Mackerel fillet cooked in garlic, green and red chillies and soy sauce, served with rice cakes, mooli and sesame garnish Dduk Bok Gi Rice and fish cakes with vegetables simmered in a sizzling spicy sauce Cheese Dduk Bok Gi Rice and fish cakes with vegetables simmered in a sizzling spicy sauce, served with grated cheddar cheese Kanpoongi Fiery garlic and chilli chicken Kimchee Jeon Spicy kimchee and spring onion pancake Small portions to cook at your table. Extra items 8 each. Beef Plate Skirt 100g Marbled Chuck Roll 100g Chicken Bulgogi 120g Spicy Chicken 120g Pork Bulgogi 120g Chicken Katsu Finger 6pcs Tender strips of succulent chicken, coated in crispy panko breadcrumbs with a katsu sauce Mandu Pan-fried chicken, pork or vegetable dumplings (V) served with a light soy dipping sauce Pa Jeon Savoury pancake with mixed seafood and spring onion Tofu Kimchee Pan fried tofu, sizzling stir-fried pork and kimchee Yang Yeum Chicken Lightly battered chicken in a sweet chilli sauce, served in a rice cake basket Spicy Pork 120g Duck Breast 120g Mixed Vegetables V King Prawn 3pcs Scallops 4pcs Tang Su Yuk Lightly battered pork strips with a fragrant sweet and sour sauce Tuigim Shrimp Tempura with chilli mayo Tiger Prawn 5pcs with a plum dipping sauce Spicy Calamari Tofu V Vegetables V Crab with a plum dipping sauce Korean Buns Two fluffy steamed buns filled with a choice of chargrilled beef, pork, chicken or fried soft-shell crab

RICE & NOODLES 밥 / 국수 vegetarian V hot extra hot Kimchee Bokkum Bap * Kimchee fried rice with fried soft-shell crab, bacon, egg and chorizo * Mr Kim s favourite (He has eaten this dish every Saturday for more than 10 years!) Dolsot Bibimbap A choice of marinated beef, raw beef, marinated chicken, tofu (V) or seafood. Served sizzling hot in a stone pot, consisting of a hearty mixture of sticky rice, vegetables, egg, red chilli paste and sesame oil Udon Stir-fried thick noodles and vegetables with sliced breaded chicken or lightly battered tofu (V) served in a rich, sweet soy sauce and sesame oil Naengmyeon Chilled buckwheat noodles with marinated beef, pickled radish, cucumber, Asian pear and hard boiled egg. Served with a choice of authentic, fruity, chilli sauce (Bibim), or in a chilled beef broth (Mul). Jajang Myeon Noodles and vegetables served with pork in a black bean and sesame oil Jjam Bbong Spicy mixed seafood noodle soup with vegetables, cooked in a blast fired wok with sesame oil Seafood Japtang Bap Stir-fried mixed seafood, sesame oil and Asian vegetables served with sticky rice Seafood Gui A choice of salmon or mackerel drizzled with Korean barbecue sauce, served with lemon, wilted spinach and broccoli. Finished on the pan. SIDE DISHES 안주 Kimchee A traditional favourite in Korea - layers of fermented Chinese cabbage with a garlic and chilli kick Modum Namul V Beansprouts, spinach, radish and cucumber lightly seasoned with sesame oil Young Yang Bap Korean mixed grain rice served hot in a stone pot Miyeok Salad V Three kinds of seaweed with vinegar and chilli dressing Avocado Salad V With lettuce, vinegar and chilli dressing Dubu Salad V French beans and cold tofu with sesame dressing Seoul Set for 2 4 BBQ, 2 Sides, 2 Starters, 1 Rice or Noodle Dish Incheon Set for 3 6 BBQ, 3 Sides, 3 Starters, 2 Rice or Noodle Dishes Gangnam Set for 4 8 BBQ, 4 Sides, 4 Starters, 2 Rice or Noodle Dishes

USING THE TABLE BBQ 1 The table grills get very hot, please be careful. Please fully cook all raw food items and only grill using the tongs to prevent cross contamination. When to use tongs and chopsticks with the barbecue grill: Use the tongs to put raw meat on the grill. Use the tongs to turn the meat on the grill. Only use chopsticks to take the cooked meat to your plate. Don t use tongs for this - they ve been touching raw meat! 2 Make sure you only put meat on the grill when the grill is hot enough. Don t crowd the grill. 1. You need to hear the meat sizzling when you put it on the grill - otherwise, the grill isn't hot enough. 2. You need the heat from the stove to make the grill mesh red-hot before cooking - give it time. The meat should have grill marks on it when cooked properly. Heat from the stove plus char from the grill - this is how to cook meat on the barbecue grill. 1. If too much meat goes on the grill at once, you'll lower the temperature and you won't get an authentic barbecue taste. The idea is 'high heat, cook quickly'. 2. The best balance is one or two pieces of meat per person on the grill at any time.

4 5 Don t set the grill on fire! Start your cooking with the less-fatty meats, and meats without sauces. 1. The taste journey is far better when starting with simpler tastes and building up to richer ones. TIP: If you find yourself stuck with flames suddenly - pop an ice cube onto the grill to cool things down a bit! 2. Sauces on the meat will stick to the grill and burn, affecting the taste of what you put on the grill next - so better to leave anything in sauce until later in the meal. 6 Cooking red meat 1. Place the meat on the grill as centrally as possible; grill one side. 2. Once juice appears on the surface, gently turn the meat using the tongs. 3. Only turn the meat once. 4. Once the meat has grill marks on it, it s ready to eat.