아바이순대 (L) (Abbaee Soondae (L))
Steamed sundae stuffed with minced meat, rice, noodles, and vegetables, using small intestines without glutinous rice.
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$26.44
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아바이순대 (s) (Abbaee Soondae (s))
Steamed sundae stuffed with minced meat, rice, noodles, and vegetables, using small intestines without glutinous rice.
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$20.69
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비빔냉면 (Bibim Neang Myun)
Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea, and is enjoyed in Korea as well. (Spicy Buckwheat Noodles with Radish, Cucumber and Half Boiled Egg)
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$14.94
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보쌈정식 (Bossam-jungsik)
Bossam is a food in which boiled pork or other meat and seasoning are wrapped in salted cabbage leaves or outside. It is a food that is eaten together after making kimchi because the taste is fantastic with kimchi. In the case of Japanese bossam, it is related to chashu and yakiniku, and thanks to the recipe of boiling the meat of chashu and permeating the seasoning, and the yakiniku restaurant's provision of lettuce wraps and kimchi, they said that they became familiar with bossamsooyuk.
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$22.99
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부추 파전 (Buchupajeon)
Pajeon is a type of pancake, a pancake-like Korean dish made mostly of eggs and flour. In addition, it is compared to Korean pizza in that it can contain various ingredients. For example, kimchi or seafood such as squid can be served with chives along with other vegetables such as carrots and onions.
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$19.54
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부대찌개(1인분) (Budae Jjigae(1Serv))
It is a stew made by boiling spam, sausage, bacon, minced meat, and baked beans in a thick kimchi seasoning broth as the main ingredients. It is also called "sausage mixture stew" because of its characteristic of being a stew in which sausage and various ingredients are mixed and boiled.
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$17.24
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찹쌀 순대 (L) (Chapssal Soondae (L))
Sundae is a Korean food. It is made by filling the intestines of pigs with various fillings, including vegetables or glass noodles, flavoring and coloring them with paper, and then steaming them.
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$24.14
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찹쌀순대(S) (Chapssal Soondae(S))
Sundae is a Korean food. It is made by filling the intestines of pigs with various fillings, including vegetables or glass noodles, flavoring and coloring them with paper, and then steaming them.
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$17.24
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돈까스 (Don Katsu)
Tonkatsu is a Japanese dish derived from a Western cutlet modeled after the Italian cotoletta. Cut the pork loin into 2-3 cm thick slices, coat it with bread crumbs, fry it in oil, and eat it with Japanese-style Worcestershire sauce, rice, and vegetable salad.
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$17.24
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돼지보쌈 (Dwaeji-Bossam)
Bossam is a food in which boiled pork or other meat and seasoning are wrapped in salted cabbage leaves or outside. It is a food that is eaten together after making kimchi because the taste is fantastic with kimchi. In the case of Japanese bossam, it is related to chashu and yakiniku, and thanks to the recipe of boiling the meat of chashu and permeating the seasoning, and the yakiniku restaurant's provision of lettuce wraps and kimchi, they said that they became familiar with bossamsooyuk.
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$37.94
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감자탕 (Gamja Tang)
Gamjatang is a Korean soup dish with a thick and spicy taste made by boiling pork backbone, potatoes, beef tallow, ground perilla seeds, sesame leaves, red pepper, green onion, and garlic to make it spicy and thick. It is a food that foreigners like very much. If you ask foreigners who have traveled to Korea to list their 'favorite Korean foods', they are always ranked high, and the reason seems to be the soft texture of the backbone meat and the relatively mild and unique savory soup.
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$17.24
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곱창전골 (Gobchang Jeongol)
Gopchang jeongol is a hotpot-style Korean dish made by boiling beef or pork intestines and various vegetables with broth. Gopchang refers to the small intestines of cows or pigs. Although tripe is the main ingredient in gopchang hot pot, many other organs are also used, which enriches the taste of tripe hot pot with the chewy texture unique to the intestines.
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$58.64
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곱창찌개 (Gobchang Jjigae)
Gopchangjjigae is a Korean dish made by boiling beef or pork intestines and various vegetables with broth. Gopchang refers to the small intestines of cows or pigs. The main ingredient in gopchang stew is giblets, but many other parts of the intestines are also used, which enriches the taste of the gopchang stew with the unique chewy texture of the intestines.
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$19.54
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곱창 순두부 (Gobchang Sundubu)
Gopchang Sundubu Jjigae is a Korean dish made with tripe and soft tofu as the main ingredients. Gopchang, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, pepper powder, and red pepper oil are added.
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$19.54
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골뱅이무침 (Golbaengi Muchim)
Seasoned golbaengi is a snack made with golbaengi and vegetables as the main ingredients. It is generally a side dish that goes well with beer or soju, and is eaten with a marinade made of red pepper paste. It is also served with somen noodles as a substitute for a meal.
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$35.64
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쟁반 막국수 (Jaengban Maggugsu)
Goldongmyeon is a type of Korean noodle dish. It is a local food of Gyeonggi-do that is made by adding cucumbers, carrots, sesame leaves, and onions to noodles made from flour, which is the main ingredient, and seasoned with sweet and sour gochujang sauce. (Noodles seasoned with sweet and sour taste)
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$29.89
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왕족발(L) (Jokbal (L))
Jokbal is a Korean dish of pork feet cooked in soy sauce and spices, then drained and simmered. It is usually cut into slices and eaten as sliced meat. In pigs, the front legs are bigger than the hind legs, so the front legs are sold as large and the hind legs are sold as small.
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$40.24
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왕족발(S) (Jokbal(S))
Jokbal is a Korean dish of pork feet cooked in soy sauce and spices, then drained and simmered. It is usually cut into slices and eaten as sliced meat. In pigs, the front legs are bigger than the hind legs, so the front legs are sold as large and the hind legs are sold as small.
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$31.04
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족발정식 (Jokbal-jungsik)
Jokbal is a Korean dish of pork feet cooked in soy sauce and spices, then drained and simmered. It is usually cut into slices and eaten as sliced meat. Pigs have larger front feet than hind feet, so the front feet are sold as large and the hind feet as small (glazed pig's feet, rice soup, side dishes).
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$22.99
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김치찜 (Kimchi Jim)
One of the most popular Korean dishes, it is a steamed dish made with cabbage kimchi as a base and seasoned with meat, green onion, garlic, and other spices for a long time. In general, common sources of protein such as pork or mackerel are used. Even when relatively inexpensive parts such as hind leg meat, backbone, and back ribs are used, they are cooked more gently than when boiled alone, and even when fish with a strong fishy smell such as mackerel or saury are used, there is almost no fishy smell. There are various variations, such as using thick anchovies to secure broth and protein at the same time, or adding only kimchi and mushrooms in the case of a vegetarian diet.
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$18.39
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매생이 수제비 (Maesaeng-i Sujebi)
Sujebi is a traditional Korean food. It is a soup that is boiled with a variety of vegetables in wheat flour dough that is properly torn by hand. The taste and recipe are similar to kalguksu, but the difference is that kalguksu is made with long noodles rather than lumps of flour. It is also known as a food to eat on a rainy day along with bindaetteok. (Sujebi with maesaengi. The blood is thin, so the soup is clean and refreshing)
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$17.24
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모듬순대 (대) (Modum Soondae (L))
It is a dish made by steaming sundae filled with various fillings, including vegetables or glass noodles, after flavoring and coloring it with paper. Korean traditional food and natural iron supplement food. It is currently one of the representative street foods in Korea. It is also a representative snack menu along with tteokbokki, tempura, ramen, and gimbap. (Sundae with pork slices, stomach and liver)
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$32.19
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모듬순대 (소) (Modum Soondae (S))
It is a dish made by steaming sundae filled with various fillings, including vegetables or glass noodles, after flavoring and coloring it with paper. Korean traditional food and natural iron supplement food. It is currently one of the representative street foods in Korea. It is also a representative snack menu along with tteokbokki, tempura, ramen, and gimbap. (Sundae with pork slices, stomach and liver)
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$22.99
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물냉면 (Mul Neang Myun)
Naengmyeon is only served in meat broth or dongchimi soup. Top with garnish such as radish, pear, etc. and eat with mustard and vinegar. Today, it is a summer delicacy, but naengmyeon was originally a winter delicacy. It was difficult to control the room temperature in the days when heating was done with ondol. When it was cold and the fire was lit, the room temperature rose more than necessary, so I ate naengmyeon (naengmyeon) to cool off. Also, because there was no refrigeration technology, there was no way to eat soup noodles with ice in the summer. As technology advances, it becomes possible to control the temperature in winter and produce ice in summer, so it has changed from a winter delicacy to a summer delicacy.
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$14.94
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냉면 정식 (Neang Myun Jungsig )
Set menu of neang myun with steamed pork.
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$19.54
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오돼지 볶음 정식 (O-dwaeji-bokkeum)
The Stir-fried food is a dish made by frying ingredients with seasoning over a hot fire and is mainly used as a side dish or snack. The O-dwaeji-bokkeum is a stir-fried menu with a little bit of squid added to stir-fried pork, and some side dishes are included. (Stir-fried squid, stir-fried pork and vegetables, rice, side dishes.)
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$22.99
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섞어 보쌈 (Seokkeo-Bossam)
Bossam is a food in which boiled pork or other meat and seasoning are wrapped in salted cabbage leaves or outside. It is a food that is eaten together after making kimchi because the taste is fantastic with kimchi. (Steamed pork, glazed pork feet with cabbage wraps, kimchi.)
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$44.84
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소고기 해장국 (Sogogi Haejang-guk)
cheating country. It refers to the soup eaten to relieve the stomach from drinking the previous day. Bone haejangguk boiled with pork bones, Seonji haejangguk boiled with seonji, and bean sprout haejangguk boiled with bean sprouts are famous nationwide. The name Haejangguk is an expression that appeared in the Joseon Dynasty, and it is said that it has become a popular dish since then. Among the numerous hangover soups of the time, there was a hangover soup similar to soybean paste soup called 'Hyojonggaeng'. It is a soup made by mixing 18 ingredients such as cabbage cores, bean sprouts, matsutake mushrooms, shiitake mushrooms, beef ribs, sea cucumber, abalone, and tofu and simmering all day long. It is said to be very popular among nobles because of its excellent taste.
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$17.24
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순대탕 (Soondae Tang )
Sundaeguk is a type of soup boiled with sundae and pork by-products. According to 《Chosun Mussang New Cooking Recipe》 of 1924, sundaeguk is a soup boiled with pork boiled water and intestines according to the taste.
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$17.24
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순대 볶음 (Soondae-bokkeum)
Stir-fry rice cakes, cabbage, and onions in a frying pan with cooking oil, then add sundae and seasonings and stir-fry. If you add perilla powder or perilla leaves at the end of the seasoning, you can remove the smell of sundae. Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Spicy stir-fried sundae and giblets mixed together
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$31.04
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순대정식 (순대탕+순대) (Soondae-jungsik)
Sundaeguk is a type of soup boiled with sundae and pork by-products. According to 《Chosun Mussang New Cuisine Recipe》 in 1924, sundaeguk is made by putting the intestines in pork boiling water and boiling it with beef geoji according to the taste. Here, sundae is added.
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$21.84
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매운 아바이 순대 (L) (Spicy Abbaee Soondae (L))
Steamed sundae stuffed with minced meat, rice, noodles, and vegetables, using small intestines without glutinous rice.
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$26.44
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매운 아바이 순대 (S) (Spicy Abbaee Soondae (S))
Steamed sundae stuffed with minced meat, rice, noodles, and vegetables, using small intestines without glutinous rice.
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$20.69
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떡볶+순대 (Tteok Bokki and Soondae)
Stir-fried rice cake with Korean sausage.
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$22.99
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떡볶기 (Ttoek Bokki)
Tteokbokki is a Korean dish that uses rice cake noodles as the main ingredient. Tteokbokki is a typical Korean street food that is stir-fried with seasonings such as wheat rice cakes, rice cakes, fish cakes, vegetables, and red pepper paste. It can be seasoned with red pepper paste and soy sauce, but the former is the most representative type. Gochujang Tteokbokki, which is enjoyed in modern Korea, was developed right after the Korean War. Tteokbokki, which was previously eaten at the court, is said to have been made by stir-frying beef marinated in soy sauce with rice cakes.
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$14.94
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우동 (Udong)
Udon is a type of noodle made by pouring saline solution into flour and kneading it into thin strips. As one of the representative Japanese dishes, it is thick noodles made by spreading flour and slicing it with a knife, or a noodle dish made with the noodles. According to Aoki Masaru's 『The History of Hongdun (Kondon)』, udon was called 'Yindong' after the sound of a food in which meat was steamed or boiled in a thin wheat flour skin called Hongdun or Kondong, which was introduced from China in the Heian period (794-1185). It is said to have changed to today's notation, udon.
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$13.79
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우거지 순대탕 (Wooguhji Soondae-Tang)
Sundaeguk is a type of soup boiled with sundae and pork by-products. According to 《Chosun Mussang New Cooking Recipe》 of 1924, sundaeguk is a soup boiled with pork boiled water and intestines according to the taste.
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$17.24
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