Miga Japanese and Korean Restaurant

Number of Chopsticks

How many people will be eating from this order?

2. Bulgogi Dupbap

Sauteed bulgogi served over steamed rice. The succulent juice released from the meat and vegetables makes it easy to mix the bulgogi with rice.

3. Kimchi Jjigae

Vegetarian. Kimchi-jjigae dish, made with kimchi and other ingredients, such as beef or seafood, onions, and diced tofu. It is one of the most common stews in Korean cuisine.

4. Soft Tofu Stew - Soon Du Bu

Vegetarian. Sundubu-jjigae or soft tofu stew is a jjigae (Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (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 (chilli paste) or gochu garu (chili powder).

5. Kimchi Fried Rice

Kimchi fried rice or kimchi-bokkeum-bap is a variety of bokkeum-bap (fried rice), a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.

6. Fried Rice

Bokkeum-bap or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil.

7. Spicy Chicken Korean Style

Korean fried chicken, usually called chikin (chicken) in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (fried chicken) and spicy yangnyeom chicken (seasoned chicken). In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack.

8. Spicy Beef Korean Style

Bulgogi is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork 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.

9. Spicy Shrimp Korean Style

10. Korean Ramen

Instant noodles or instant ramen are noodles sold in a precooked and dried block with flavouring powder and/or seasoning oil. The flavouring is usually in a separate packet, although in the case of cup noodles, the flavouring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet or container. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating but can be consumed dry.

11. Jap Chae

Vegetarian. Japchae is a sweet and savoury dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.

12. Kimchi Jeon

Kimchi-buchimgae or kimchi pancake, sometimes also referred to as kimchi-jeon.

13. Haemul Pajeon

Closer to buchimgae. In Korean, a seafood pajeon is called haemul pajeon. Various seafood are used in the batter and toppings.

14. Dduk Bok Gi

Dduk-bokki or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteok-bokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteok-bokki in dishes.

15. Dduk Bok Gi Bulgog

16. Steamed Korean Dumpling

Vegetarian.

17. Deep Fried Dumpling

Vegetarian.

20. Japanese Chicken Cutlet - Chicken Katsu

21. Tofu Kimchi

Dubu-kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried with pork, makes a well-matched anju for either soju or makgeolli

22. Gaeran Malyi

Gyeran-mari or rolled omelette in Korean cuisine is a savoury banchan made with beaten eggs mixed with several finely diced ingredients. Common ingredients include vegetable mushroom, processed meat, salt or salted seafood, and cheese. Optionally, gim is folded with the omelette.

23. Kim Malyi (10 pcs)

Fried glass noodles wrapped in seaweed.

24. Khanpunggi

Kkanpunggi fried chicken (with or without bones) glazed with a sweet, spicy sauce.

25. O Jing Uh Tikim

Deep-fried squid.

26. Haemul Bokkeum

Stir-fried seafood.

Gimbap

2. Udon Noodles

Vegetarian. Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.

3. Teriyaki

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

6. Seaweed Salad

Vegetarian.

7. Green Salad

Vegetarian.

8. Edamame

Vegetarian. Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt.

9. Miso Soup

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference.

10. Sumai Japanese Shrimp Dumpling

Shumai (steamed pork dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea.

11. Spring Roll

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Middle Eastern and Southeast Asian cuisine. The name is a literal translation of the Chinese ch?n ju?n.

12. Tempura Ice Cream

Fried ice cream is a dessert made from a breaded scoop of ice cream that is quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream. There are conflicting stories about the dessert's origin.

13. Fried Chicken Wing

Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Place eggs in a shallow bowl; dip wings in eggs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally.

16. Asparagus Roll

Vegetarian.

17. Yam Tempura Roll

Vegetarian.

18. Buttercup Squash Roll

Vegetarian.

19. Kimchi Cream Cheese Roll

20. Cucumber Roll

Vegetarian.

21. Rice Paper Roll

Vegetarian.

23. Shrimp Tempura Roll

24. Salmon Tempura Roll

25. Chicken Teriyaki Roll

26. Beef Teriyaki Roll

27. Squid Tempura Roll

27. Calamari Tempura Roll

28. Unagi Roll

29. Soft-Shell Crab Roll

29-1. Califonia Roll