BeWon for Korean Food

Monday night, we invited Steve and Marylu Gray to join us for their first taste of Korean food at the wonderful BeWon on 21st St. NW. Also, eating there with us were Michelle Wie and many other Korean golfers in town for the LPGA.

We ordered the :
Han Jung Shik (Prix Fixe)
Han Jung Shik is the start to finish presentation of a traditional Korean meal. With your choice of main dish, our presentation includes the following seven courses with wine selected to accompany each course.



Mandu (like pot stickers)
pan fried housemade dumplings filled with assorted vegetables and meats (or without meats)

Hobak-juk

rice porridge made with three different pumpkins
Meyer-Fonne, Crémant d'Alsace Brut Extra, France

2. Samsak gyu-ja-chae

three vegetables flavored with carefully blended Korean mustard vinegar dressing
2003 Francois Cazin, Cheverny, Loire Valley, France

3. Gu-jeol-pan

eight different foods to be wrapped in bite size crepes
2003 Meyer-Fonne, Pinot Gris, Tokay Dorfburg, Alsace, France

4. Japchae

stir fried sweet potato noodles with variety of vegetables
2001 Freja, Pinot Noir, Willamette Valley, OR

Mushrooms and vegetables.









Daeji bulgogi
sliced pork marinated in a specially blended red pepper paste sauce with onion and scallion

Bulgogi thinly sliced ribeye marinated in a specially blended sauce with onion and scallion

5. Choice of entree

entree is served with chi-ge, nine seasonal side dishes and bap (rice)
2002 Terres Dorees L’Ancien Vieilles Vignes France Beaujolais . One main entree bulgogee. Below is a great tofu vegetable stew.

6. Su-jeong-gwa

sweet drink flavored with cinnamon and ginger, served with pine nuts on top (no picture).

7. Cha & Deok

traditional Korean tea and rice cake