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In the City of Calgary's 2014 municipal census, Royal Oak had a population of 11,650 living in 4,011 dwellings, a 6.1% increase from its 2011 population of 10,979. [3] With a land area of 3.6 km 2 (1.4 sq mi), it had a population density of 3,130/km 2 (8,100/sq mi) in 2012.
Gen Korean BBQ is an American chain of all-you-can-eat Korean barbecue restaurants mainly concentrated around the Western U.S. [2] It opened in 2011, and has since grown to 43 locations as of 2024. [ 3 ]
Korean businesses and restaurants along Bloor Street in Toronto's Koreatown. A portion of Seaton Village on Bloor St. from Bathurst St. to Christie St. was designated as Koreatown in 2004. [ 16 ] According to the 2001 census Toronto had roughly 43,000 Koreans living in the city, [ 17 ] and in 2011 the numbers have grown to 64,755. [ 18 ]
Woo Lae Oak (Korean: 우래옥; Hanja: 又來屋; RR: Uraeok; lit. place to come back to [1]) is a historic Pyongyang naengmyeon restaurant in Jung District, Seoul, South Korea. [2] It is the oldest active Pyongyang naengmyeon restaurant in Seoul. [1] The restaurant is listed on the Michelin Guide as a Bib Gourmand restaurant. [3]
Sign for the Pyongyang Restaurant in Phnom Penh, Cambodia. Pyongyang (Korean: 평양관) is a restaurant chain named after the capital of North Korea, with around 130 locations worldwide. [1] [2] The restaurants are owned and operated by the Haedanghwa Group, an organization of the government of North Korea. [3]
Dotori-muk-muchim (acorn jelly salad). Like other muk, dotori-muk is most commonly eaten in the form of dotori-muk-muchim (도토리묵무침), a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
Acorn noodle soup, called dotoriguksu (도토리국수; "acorn noodle") in Korean, [1] is a noodle soup consisting of Korean noodles made from acorn flour or starch, salt, and a combination of grain-based flour (usually buckwheat or wheat).
royal court tteokbokki). [10] Its history dates back to a royal court dish before the introduction of chili pepper to the Korean peninsula in the mid-Joseon era (17th and 18th centuries). [11] The earliest record of gungjung tteokbokki is found in an 1800s cookbook called Siuijeonseo. [11]