| Cafe Lily | |
|---|---|
 | |
| Restaurant information | |
| Street address | 42 Avenue O, Brooklyn, New York, United States |
| Coordinates | 40°36′37″N73°59′01″W / 40.610140°N 73.983605°W |
| Website | www |
Cafe Lily is a Korean Uzbeki restaurant in Brooklyn, New York City, New York, United States. [1] [2] It opened in 2015. [3]
The restaurant serves Uzbek, Koryo-saram cuisine, and Russian cuisine. [1] [2] [3]
For Uzbek cuisine, dishes like manti, kebabs, and plov (pilaf) are served. [1]
For Koryo-saram cuisine, dishes like morkovcha (a Koryo-saram carrot-based variant of kimchi), kuksu (loosely similar to janchi-guksu ), [1] and u-kadya are served. [4] There is also khe (based on hoe , similar to sashimi ), begodya (similar to jjinbbangmandu , dumplings), and sundya (similar to sundae , blood sausages). [1] [3]
The restaurant is run by Uzbekistanis from a population of Koreans from the former Soviet Union called Koryo-saram. Chef Lilia Tyan grew up in Tashkent, the capital of Uzbekistan. Her ancestors were Koreans who lived in Eastern Russia, until they were forced to migrate to Central Asia in 1937. [1] [4] The restaurant is also run by Tyan's son, Dmitry Pyagay. [4]
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
Hoe is a traditional Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish. It is called Sukhoe that is blanched by applying heat. It has been a favorite food since the Three Kingdoms of Korea, and is one of the oldest foods in Korean history. This is because in the early Paleolithic era, when fire was not available, it was not cooked no matter how it was eaten.
Kuksu or kuksi is a Korean noodle dish popular among Koreans in Uzbekistan. It is served cold and often spicy with beef.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Koryo-saram or Koryoin are ethnic Koreans in the post-Soviet states that descend from Koreans who were living in the Russian Far East during the late 19th century.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.
Morkovcha, also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.
Jjinppang is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli, but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before eaten.
Pyanse or pigodi is a Sakhalin Korean steamed pie, bun, or dumpling stuffed with cabbage and meat. It is a popular dish in the Russian Far East, as well as in Koryo-saram communities of Central Asia.
Begodya is a type of Korean steamed buns which is similar to jjinppang. The dish is popular among Koreans living in the Uzbek region. The buns can be filled with various meats and cabbage.
Funchoza or salat funchoza is a dish in Koryo-saram cuisine. It is variant of the Korean dish japchae, created by Koryo-saram: a group of the Korean diaspora of the former Soviet Union.
Koryo-saram are ethnic Koreans of the former Soviet Union. They have a distinct style of cuisine that is descended from Korean cuisine and influenced by the cuisines of various countries they have lived in. They are often considered distinct from Sakhalin Koreans, another Korean group from the former Soviet Union that has their own cuisine.
Gwangju Koryoin Village (Korean: 광주고려인마을) is an enclave of Koryo-saram in Wolgok-dong, Gwangsan District, Gwangju, South Korea. Along with Ansan's Ddaetgol Village, it is one of the largest communities of Koryo-saram in the country. It had around 7,000 Koryo-saram residents by 2022.
Ttaegol Village (Korean: 땟골마을), alternatively Ddaetgol Village, is an enclave of Koryo-saram in Seonbu-dong, Danwon District, Ansan, Gyeonggi Province, South Korea. In Russian, the area goes by Ttekkol Samgori, where "samgori" is Korean for "three-way intersection". Around August 2022, around 7,000 people in the village were Koryo-saram. Along with Gwangju Koryoin Village, it is one of the largest Koryo-saram enclaves in the country.
Sakhalin Koreans are a group of ethnic Koreans on the island of Sakhalin, Russia. They have a distinct style of cuisine that descends from Korean cuisine and Russian cuisine. They are often considered distinct from Koryo-saram, Koreans of the former Soviet Union, whom have their own cuisine.
Hanaan is a 2011 Uzbek-South Korean drama film by director Ruslan Pak.
Pukjai or bukjai is a soybean stew dish in Koryo-saram cuisine. It is a descendent of the Korean dish doenjang-jjigae. The dish uses soybean paste as the base flavoring for the broth. Various ingredients are then added to the base stew.