Capstone Update #3

To meet the requirements, It is ESSENTIAL THAT YOU INCLUDE DETAILS in your updates along
with MULTIPLE pictures or video of your progress.
______________________________________________________________________________
What I have accomplished so far

- I researched a recipe for all side dishes by referring to the internet and my grandmother’s
special recipes.
- I fixed the price of menus because I ealized that the price was unreasonable while researching
the recipe.
- I designed a logo and signboard for “BOKDON.”
- I created a social media advertisement for my restaurant.

What I plan to accomplish by the end of the week

- I am looking forward to moving on from marketing areas and figuring out materials and workers
area as I planned before.
- For materials, I will research what type of kitchen equipment, cooking utensils/supplies, safety &
health equipment, restaurant technology, and furniture are needed for the restaurant and also
figure out where to buy those.
- For workers, I will determine various aspects to consider when hiring workers such as the
number of workers, their positions, working time, salary, age range, and language.

My needs (materials, time, space, mentor etc.)

- I would need a researching material and access to internet.

- I would also need my mentor to ask for advice that where they bought materials and how they
hired the appropriate workers.

Challenges I encountered and how I have overcome them

- My first challenge was that when I was researching for a recipe on the internet, there were tons
of recipes for the same side dishes. I had to determine which to use. Hence, I looked for the
reputation of the recipes (comments, likes, and viewers) and decided the most popular one.
- The second challenge was when I was creating a logo and signboard, I could not find the
satisfactory design frame that is free on Canva. After spending considerable time looking for a
design, I finally decided to create everything by myself.
 - Lastly, when I was fixing the price, I did not have much idea how to do it. However, by
researching more and comparing with other restaurants, I could realize the type of marketing
strategy they used. I applied those into my prices.

Pictures/Video evidence of my progress

After finishing the menu design, I conducted research for recipes. For some menus, I
asked my grandmother for recipes, and for others I searched online such as google,
YouTube, etc.

Kimchi, seasoned chives, seasoned bean sprouts, garlic, ssamjang, lettuce,

sesame(temporal)

1. Kimchi
Ingredients
Makes about 8 pounds (3.6 kg) of Kimchi
For salting cabbage:
 6 pounds (about 2.7 kg) napa cabbage
 ½ cup Kosher salt (2.5 ounces: 72 grams)
For making porridge:
 2 cups water
 2 tablespoons sweet rice flour (aka glutinous rice flour)
 2 tablespoons Turbinado sugar (or brown or white sugar)
Vegetables:
 2 cups Korean radish matchsticks (or daikon radish)
 1 cup carrot matchsticks
 7 to 8 green onions (scallions), chopped
 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
 1 cup water dropwort (minari), optional
Seasonings and spices:
 ½ cup garlic cloves (24 garlic cloves), minced
 2 teaspoons ginger, minced
 1 medium onion, minced
 ½ cup fish sauce
 ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
 2 cups red pepper flakes (gochugaru)
Directions
Prepare and salt the cabbage
1. If the cabbage cores stick out too much, trim them off with your knife over your cutting
board.
 2. To split a cabbage in half without shredding the densely packed leaves inside, first cut a
short slit in the base of the cabbage, enough to get a grip on either half, or then gently
pull the halves apart so the cabbage splits open.
3. Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage
leaves to be loose but still attached to the core.
4. Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the
leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems,
where the leaves are thicker.
5. Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted.
From time to time, you can ladle some of the salty water from the bottom of the basin
over top of the cabbages if you want to.
6. After 2 hours, wash the cabbage halves a few times under cold running water. Give
them a good washing, to remove the salt and any dirt. As you wash, split the halves into
quarters along the slits you cut into earlier. Cut off the cores, give them a final rinse, and
put them in a strainer over a basin so they can drain well.
While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you
can make the porridge:
1. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon
and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the
sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off
completely.
2. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce,
fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until
the mixture turns into a thin paste.
3. Add the radish, carrot, and green onion, plus the Asian chives (or more green onions)
and the water dropwort if you’re using them. Mix well.
Make kimchi
1. In a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf in a
quarter is covered with paste, wrap it around itself into a small packet, and put into your
jar, plastic container, or onggi.
2. Eat right away, or let it sit for a few days to ferment.
On fermentation
1. The kimchi will start fermenting a day or two at room temperature, depending on the
temperature and humidity of your room. The warmer and more humid it is, the faster the
kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on
the top of the kimchi with a spoon will release bubbles from beneath. If you’re using a
sealed jar with a lid, be sure to open it once in a while, let it breathe, and press down on
the top of the kimchi.
2. Once it starts to be fermented, store in the refrigerator to use as needed. This slows
down the fermentation process, which will make the kimchi more and more sour as time
goes on.

2. Seasoned Chives
Ingredients
 1 pound buchu (Asian chives a.k.a garlic chives) washed and drained
  ½ cup fish sauce (or soy sauce for vegetarian version)
 1 tablespoon sweet rice flour (or all purpose flour)
 1 tablespoon sugar
 ½ cup Korean hot pepper flakes (gochu-garu)
 ½ of a medium-sized onion, sliced thinly (about ½ cup)
 2 tablespoons toasted sesame seeds
Directions
Prepare the chives:
1. Cut the buchu into 2½ inch long pieces and put them in a large bowl. Add the fish sauce
and mix by hand to evenly spread the fish sauce in the pieces.
2. Let it sit for 30 minutes, turning it over every 5 minutes.
Make porridge:
1. Mix sweet rice flour with 1 cup of water in a small pan. Cook over medium heat, stirring
with a wooden spoon.
2. A few minutes later when it starts bubbling, add sugar, and stir for another minute.
3. Remove from the heat and let it cool thoroughly.
Make kimchi:
1. Move the salty buchu into a strainer over a bowl so it captures any salty water drippings.
2. There will be some salty liquid left over in the bowl. Add the cooled porridge and hot
pepper flakes. Mix it well with a wooden spoon.
3. Add onion, buchu, and the strained salty water drippings. Mix it all together gently.
Sprinkle the sesame seeds.

3. Seasoned bean sprouts

Ingredients
 1 pound of soybean sprouts, rinsed and drained
 1 teaspoon kosher salt
 2 garlic cloves, minced
 1 green onion, chopped
 ½ teaspoon of Korean hot pepper flakes (gochugaru)
 1 teaspoon fish sauce (or soup soy sauce, or salt)
 1 teaspoon roasted sesame seeds,
 2 teaspoons roasted sesame oil
Directions
1. Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a
boil over medium high heat for 10 minutes. Drain.
2. Put the cooked soybean sprouts in a mixing bowl. Add garlic, hot pepper flakes, green
onion, fish sauce, sesame seeds, and toasted sesame oil and mix by hand.
3. Transfer to a serving plate.
4. Serve as a side dish to rice.

4. Ssamjang
Ingredients
: (4 servings)
 ¼ cup doenjang (fermented soybean paste)
 1 tbs gochujang (hot pepper paste)
 1 stalk of minced green onion
 1 clove of minced garlic
 ¼ cup chopped onion
 2 tsp. honey
 2 tsp. toasted toasted sesame seeds
 2 tsp. toasted sesame oil
Directions
1. Use a spoon to mix all the ingredients in a large bowl.
2. Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

I did research on a typical Korean side dish recipe. When creating an actual restaurant,
I will do several experiments with different recipes and customize one recipe with the
best taste and preference.

In addition, while doing research for recipes, I noticed that the price for menus were too
cheap so that it would be hard to even get a profit. My grandmother’s price for meat was
1~2 dollars cheaper compared to normal Korean BBQ restaurants. I realized that I tried
to make too much difference from those other restaurants. Therefore, before moving
into marketing component, I decided to reconsider the price and change the menu
design.

Also, I applied some strategies for marketing that is well-known, which is to have
decimals like .99 .49 for the price. I tried to keep side menu $3~4 cheaper (since, it’s
side menu, I kept the recipe and ingredients simple), and $1~2 cheaper for the meats
compared to the other restaurants in BC, Canada. But I really tried to keep every price
to be simple and reasonable.
After these works, I moved onto the marketing part.

 name
 logo
 signboard
 social media post

As I mentioned earlier, the name of the restaurant would be BOKDON which means lucky pig in
Korean.

I also created a logo and signboard by myself by drawing. Before researching, I did some
research about how logos and signboards look like actually and was inspired. I focused my
research on Korean BBQ restaurant in Korea.
And here is my outcome! I was surprised that I could actually draw a logo and signboard by
myself because I was a person who was distant with art. I decided to draw by myself because I
couldn’t find any free design that satisfies me on Canva. I truly spent a considerable time for
these designs:)

LOGO

SIGNBOARD
I also created an Instagram or Facebook advertisement for our restaurant.
I used an actual image from my grandmother’s Korean BBQ restaurant in Korea.