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Home > Restaurants > Woo Lae Oak
| Cham Chi Hwe ahi tuna tartare seved over korean pear | 14 | |||
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| Sang Sun Hwe assorted sashimi | 10 | 30 | 50 | |
| O Ree Mari long island duck breast rolled in a miso blini with plum dressing | 12 | |||
| Yook Hwe sesame marinated steak tartare | 14 | |||
| Jap Chae stir tried glass noodles & assorted vegetables | 12 | |||
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| Pa Jun sizzling scallion pancake with shrimp & calamari | 15 | |||
| Ke Sal Mari dungeness crab and leek wrapped in spinach crepes | 14 | |||
| Pae Joo Gui sea scallops & shrimp mousse baked with korean pine mushroom | 13 | |||
| Jang Au Gui broiled eel in sweet soy sauce served on hot river stones | 14 | |||
| Mandu Bok Kum stir fried shrimp dumplings & assorted spring vegetables | 14 | |||
| Dak Nal Ke Jo Rim spicy free-range chicken drumettes | 12 | |||
| Kimch Soon Dae midly spicy sausage made with beef & kimchi | 12 | |||
| Doo Boo Gui baked tofu, shitake mushroom & red pepper in crisp plyllo pastry | 12 | |||
| O Jing Aw Ti Kim tempura fried calamari | 12 | |||
| Haemul Bokkum calamari, scallop & shrimp sauteed in a spicy chili sauce | 15 | |||
| Bin Dae Duk small pancakes made of mungbean, kimchi & bean sprouts | 12 | |||
| Dae Ji Jim roasted baby pork ribs in a soy shili glaze wirh picked red cabbage | 14 | |||
| Yook Ke Jang spicy soup with shredded beef, glass noodles, shitake & egg | 15 | |||
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| Shi Kum Chi Guk spinach miso soup | sm 8 | |||
| Kimchi Chi Ge spicy kimchee stew with tofu, scallion & sliced pork | 15 | |||
| Den Jang Chi Ge miso stew with green chili, onion, zuccini & pork | 15 | |||
| Soon Doo Boo spicy, silky tofu stew with shrimp | 15 | |||
| Kim seasoned seaweed | 5 | |||
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| O-i Kimchi pickled cucumber kimchi | 5 | |||
| Kak Du Gi radish kimchi | 5 | |||
| Sang Chu fresh red leaf lettuce wrap with miso paste | 3 | |||
| Ma nel raw "roasting" garlic | 3 | |||
| Sae Woo black tiger shrimp | 24 | |||
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| Ga Ri Bi sea scallops | 24 | |||
| Yun Aw atlantic salmon filet | 24 | |||
| Hwang Sae Chi swordfish filet | 24 | |||
| Mahi Mahi dorado filet | 24 | |||
| Cham Chi ahi tuna loin | 25 | |||
| Ya Chae assorted vegetables | 18 | |||
| Bo Sot shitake mushrooms caps | 22 | |||
| Dak free-range chicken breast | 22 | |||
| O Ree boneless long island duck breast | 24 | |||
| Ta Jo farm raised ostrich filet | 24 | |||
| Dae Ji spicy pork tenderloin | 22 | |||
| Bul Go Gi tender, thinly sliced rib-eye of beef | 24 | |||
| Kal Bi boneless short ribs | 26 | |||
| An Shim filet mignon | 32 | |||
| Hyaw Mit sliced beef tongue | 22 | |||
| Yang loin of lamb | 24 | |||
| Bann Guk Su sauteed noodles, mushrooms & peppers in a sweet plum sauce | 20 | |||
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| Dak Jo Rim chicken breast stuffed with korean chestnuts and cous cous | 24 | |||
| Kal Bi Jim short-ribs braised in a sweet garlic soy sauce | 26 | |||
| Do Mi Jim red snapper wrapped in a rice paper in a spicy black bean sauce | 24 | |||
| Un Dae Gu Jo Rim black cod simmered in a spicy, garlic soy reduction | 28 | |||
| Bi Bim Bap cold, seasoned vegetables over steamed rice with chicken or beef | 15 | |||
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| Yook Hwe Bi Bim Bap sesame marinated steak tartare over bi bim bap | 18 | |||
| Dol Sot Bi Bim Bap bi bim bap heated in a stone bowl with beef or chicken | 18 | |||
| Bok Kum Bap fried rice with kimchi, vegetable, beef, chicken, or shrimp | 15 | |||
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