Bulgogi Gimbap

Gimbap is a food made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation. (Korean roll with rice, carrots, pickled radish, egg, spinach, burdock root, and beef.)

Chicken Katsu Gimbap

Gimbap is a food made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation. (Korean roll with spicy anchovies and vegetables wrapped in rice and seaweed)

Donkatsu Gimbap

Gimbap is a food made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation. (Pork cutlet and vegetables rolled in rice and seaweed and stir-fried.)

Jeyuk Gimbap

.Gimbap is a food made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation. (Korean-style roll with rice, carrots, pickled radish, egg, spinach, burdock, and stir-fried pork.)

SiRok Gimbap

Gimbap is a dish made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation.

Spicy tuna Gimbap

Gimbap is a dish made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly like a rice ball, so it is enjoyed on a picnic, travel, or on the move. (Korean roll with spicy tuna and vegetables wrapped in rice and seaweed)

Tuna Gimbap

Gimbap is a food made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation. (Korean-style roll made with warm rice seasoned with salt, sesame seeds, and sesame oil on seaweed and topped with perilla leaves, pickled radish, tuna mayo, and Cheongyang pepper)

Vegitable Gimbap

Gimbap is a dish made by adding ingredients such as spinach, pickled radish, carrots, eggs, and burdock root to rice seasoned with salt and sesame oil, rolled in seaweed, and sliced into bite-sized pieces. It is easy to eat on the go or quickly, like rice balls, so it is enjoyed during picnics, travel, and transportation.

Bugogi BokkeumBap

Bokkeumbap(Fried rice) is a dish made by stir-frying rice with chopped vegetables or meat in oil. Depending on the main ingredient, fried rice can be made into beef fried rice, kimchi fried rice, shrimp fried rice, chicken fried rice, or vegetable fried rice. Sometimes chicken ribs or octopus are stir-fried with kimchi, seaweed powder, and rice. Fried rice in Chinese restaurants is influenced by chop suey, the Chinese version of fried rice, but has evolved into something uniquely Korean with the addition of jjajang sauce and jjamppong broth.

Bulgogi Bibimbap

"Bibimbap" is a classic Korean rice dish that consists of warm white rice topped with namul (sautéed or blanched seasoned vegetables), eggs, sliced meat (usually beef), and gochujang (red pepper paste). Depending on the main ingredients used, bibimbap goes by many different names. The main ingredients include bulgogi, sashimi, japchae, yukhoe, wild vegetables, and gochujang. In Korea, Jeonju, Jinju, and Tongyeong are particularly famous for their bibimbap. There are several theories about the origins of bibimbap. The court food theory explains that it originated as a light lunch for kings during the Joseon Dynasty, and was a simple meal served during meetings with ministers and when a servant came to visit. The first recorded mention of bibimbap in the literature is in the 1890s in the Korean cookbook Sijeonseo, which is transcribed as Goldongban in Chinese characters and ""bubimbap"" in Hangul. In 2011, it was ranked 40th in CNN Travel's readers' poll of the 50 most delicious foods in the world."

Bulgogi Deopbap

Rice topped with rice means a food that is eaten by putting ingredients or dishes that can be side dishes on top of rice. It was also adopted as an emergency combat ration in Korea. Bibimbap is a similar dish. (Thinly sliced tender sirloin marinated in homemade sauce, aged, and stir-fried with mushrooms and onions. Served over rice)

Cheese Chicken Katsu

Cheese Donkatsu

Pork cutlet topped with mozzarella cheese (peanut sauce). There is also pizza pork cutlet served in the shape of a pizza with mozzarella cheese, tomato sauce, chopped vegetables, and mushrooms on top rather than inside the pork cutlet.

Chicken BokkeumBap

Bokkeumbap(Fried rice) is a dish made by stir-frying rice with chopped vegetables or meat in oil. Depending on the main ingredient, fried rice can be made into beef fried rice, kimchi fried rice, shrimp fried rice, chicken fried rice, or vegetable fried rice. Sometimes chicken ribs or octopus are stir-fried with kimchi, seaweed powder, and rice. Fried rice in Chinese restaurants is influenced by chop suey, the Chinese version of fried rice, but has evolved into something uniquely Korean with the addition of jjajang sauce and jjamppong broth.

Chicken Katsu

Curry Chicken Katsu

Curry Donkatsu

Donkatsu

Tonkatsu is a Japanese dish derived from a Western cutlet modeled after the Italian cotoletta. Cut the pork loin into 2-3cm thick slices, coat it with bread crumbs, and fry it in oil. Serve with Japanese-style Worcestershire sauce, rice, and vegetable salad. Stir-fried beef is called beef cutlet.

Jeyuk Deopbap

Jeyukdeopbap is a type of rice bowl that consists of jeyukbokkeum served over rice. The main ingredient is usually pork. It originated in the 1980s when jeyukbokkeum became popular, and since then, it has spread rapidly, and as of 2019, it is a common dish that can be found at knight restaurants, home-style bakbanjip, bunsikjip, and restaurants near university areas at a low price. Basically, pork is stir-fried in gochujang and served over rice, but if the meat is stir-fried in soy sauce instead of gochujang, it becomes pork bulgogi over rice.

Kimchi BokkeumBap

Bokkeumbap(Fried rice) is a dish made by stir-frying rice with chopped vegetables or meat in oil. Depending on the main ingredient, fried rice can be made into beef fried rice, kimchi fried rice, shrimp fried rice, chicken fried rice, or vegetable fried rice. Sometimes chicken ribs or octopus are stir-fried with kimchi, seaweed powder, and rice. Fried rice in Chinese restaurants is influenced by chop suey, the Chinese version of fried rice, but has evolved into something uniquely Korean with the addition of jjajang sauce and jjamppong broth.

Shrimp BokkeumBap

Cheese Rabokki

Tteokbokki is a popular Korean dish made from soft Korean rice cakes. Tteokbokki, fish cake, and cabbage are served with noodles in a special BBQ Tteokbokki spicy sauce. (Rabokki topped with mozzarella cheese.)

Cheese Tteobokki

Tteokbokki is a popular Korean dish made with soft Korean rice cake. Our dish includes rice cake, fish cake, and cabbage served in a special Tteokbokki spicy sauce with cheese.

Rabokki

Ramen sari went into tteokbokki. In the early days, it was a form of ramen noodles instead of rice cakes, but over time, using both rice cakes and ramen noodles appeared as a form of rabokki. For this reason, in order to prevent confusion, some stores use the former as 'Ramen-bokki' and the latter as 'Ra-bokki'.

SiRok Tteokbokki

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.

Bolgogi Burger

Freshly Ground Daily and Hand-Formed Into Our One 3 oz Burger Patties, Bulgogi Sauce, Mayonnaise Grilled onions, Mushroom and Brioche Bun

Crispy Chicken Sandwich

"A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread, on a bun, or on a roll. Variations on the ""chicken sandwich"" include the chicken burger, chicken on a bun, chicken on a Kaiser , hot chicken, or chicken salad sandwich. In American English, a sandwich is any two pieces of bread with filling, including rolls, buns, or even chocolate sliders when it comes to ice-cream sandwiches; in British English (and also some other national English varieties, such as those of Canada, Ireland, Australia and New Zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. A bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the U.S., but in the UK and other Commonwealth or former colonial countries, such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most Americans would not consider such as dish to count as a burger, since Americans generally consider a burger to require a patty made from ground/minced meat."

SiROK Smash Burger Jr

Premium Angus - Cut Beef, Freshly Ground Daily and Hand-Formed Into Our One 3 oz Burger Patties, Sirok Sauce, Grilled Onions, One American Cheese, Pickles, Brioche bun

Cheese Rabokki + Half Gimbap

Cheese Ramyeon + Half SiROK Gimbap

Cheese Tteokbokki + Half Gimbap

Crispy Chicken Sandwich Combo

Hot Chicken Sandwich Combo

Mandu Ramyeon + Half SiROK Gimbap

Odeng Ramyeon + Half SiROK Gimbap

Rabokki + Half Gimbap

Ramyeon + Half SiROK Gimbap

SiROK Smash Burger Combo

SiROK Tteokbokki + Half Gimbap

Udon + Half SiROK Gimbap

Cheese Ramyeon

Janchi Guksu

Janchi guksu, guksujangguk, and onmyeon are foods made by rolling somen-type noodles made from wheat flour in a broth made from anchovies. The name Janchiguksu comes from the fact that it is a food eaten at feasts. During the Joseon Dynasty, wheat flour was considered a precious food ingredient, and noodles made from wheat flour were traditionally served to guests at events such as weddings, birthday parties, and 60th birthday parties in Korea.

Jjolmyeon

Jjolmyeon is a Korean noodle dish made by mixing cold, chewy noodles with red pepper paste and vegetables. Jjolmyeon originated in Incheon in the 1970s. Jjolmyeon is a food made by mistake. In the early 1970s, while trying to make naengmyeon at the noodle factory 'Gwangsin Jemyeon', the injection machine was inserted incorrectly and thick noodles were made.

Mandu Ramyeon

Odeng Ramyeon

Ramyeon

Ramen noodles are made by mixing flour, eggs, water and a small amount of salt, kneading the noodles, boiling them once, frying them, and making the starch alpha-noodles ready to eat again in hot water. Along with noodles, products consisting of powdered soup and dry seasoning are common. Ramen originated from being used as an emergency ration during battles in China. There is also a theory that Japan learned from the Sino-Japanese War at the time. (Ramen with cheese and vegetables.)

Udon

Udon is a type of noodle made by pouring saline solution into flour and kneading it into thin strips. One of the representative Japanese dishes, thick noodles made by spreading wheat flour and slicing it with a knife, or a noodle dish made with the noodles. Udon noodles are put in cool anchovy broth and boiled with vegetables.

Bottle Soda

Bottle Water

Fountain Soda

Ramune