YOUNG SUK KANG, MD
Radiology at Bascom Ave, San Jose, CA

License number

California G70861

Personal information

See more information about YOUNG SUK KANG at radaris.com

Name

Address

Phone

Young Kang, age 72

470 Starlight Crest Dr, La Canada Flt, CA 91011

(818) 517-3916

Young Kang, age 67

47 E Avenida De Las Flores, Thousand Oaks, CA 91360

(818) 876-9900

Young Kang, age 64

464 Loyola Ave, Clovis, CA 93619

(559) 324-9296

Young Kang

4808 Kingbird Way, Sacramento, CA 95842

(916) 332-9734

Young Kang

501 S Kenmore Ave APT 309, Los Angeles, CA 90020

(323) 383-8504

Professional information

See more information about YOUNG SUK KANG at trustoria.com

Young Suk Kang, San Jose CA

Specialties:

Radiologist

Address:

751 S Bascom Ave, San Jose, CA 95128

Education:

Yale University, School of Medicine - Doctor of Medicine
UCSF Medical Center - Fellowship - Magnetic Resonance Imaging (MRI)
Johns Hopkins Hospital - Residency - Radiology

Board certifications:

American Board of Radiology Certification in Diagnostic Radiology (Radiology)

Dr. Young S Kang, San Jose CA - MD (Doctor of Medicine)

Specialties:

Diagnostic Radiology

Address:

Valley Medical Center Radiology
751 S Bascom Ave SUITE 1M096, San Jose 95128
(408) 885-6370 (Phone)

Certifications:

Diagnostic Radiology, 1991

Awards:

Healthgrades Honor Roll

Languages:

English

Hospitals:

Valley Medical Center Radiology
751 S Bascom Ave SUITE 1M096, San Jose 95128
Santa Clara Valley Medical Center
751 South Bascom Ave, San Jose 95128
Stanford Hospital and Clinics
300 Pasteur Dr, Stanford 94305

Education:

Medical School
Yale University
Graduated: 1986
The Johns Hopkins Hospital
University Of California-San Francisco

Supplementary Food For Health Using Kimchi As Principal Raw Material And Method Producing The Same

US Patent:

2006002, Feb 9, 2006

Filed:

Aug 6, 2004

Appl. No.:

10/913083

Inventors:

Young Kang - San Jose CA, US

International Classification:

A23F 3/16

US Classification:

426052000

Abstract:

A method for preparing powder that includes kimchi in a form of tablet or capsule. Vegetables are pickled with salt and mixed with condiments that contain various spices. Then, lactic acid bacteria that act as fermenting agents are added to the prepared mixture of vegetables and condiments. Next, the mixture is fermented and aged to make kimchi. Subsequently, the kimchi is freeze-dried, ground into powder and mixed with bean sprout powder. The mixed powder is then contained in a form of tablet or capsule for easy consumption.