소고기볶음밥 (Beef Fried Rice)
Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. (Savory fried rice with bulgogi, vegetables, and eggs! Full of savory fried rice seasoned with dark soy sauce)
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$14.94
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불고기 (Bool Gogi)
Bulgogi is a Korean meat dish. It is a dish made by slicing lean meat such as beef, seasoning it, and then grilling it over an open fire. It is considered one of the national dishes of Korea. Maekjeok (貊炙), a roasted meat in Goguryeo, was forgotten under the influence of Buddhism, but at the end of the Goryeo Dynasty, it was revived as Seolyameok (雪夜覓) as it began to eat meat again under the influence of the Mongol Empire. It seems to lead to bulgogi.
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$21.84
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치킨볶음밥 (Chicken Fried Rice)
Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. (Adjust the seasoning of the chicken with salt and pepper to your liking, lightly stir-fry in sesame oil, and finish with fried eggs and chives)
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$14.94
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게맛살 볶음밥 (Crab meat Fried Rice)
Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Shred the meat properly, chop the green onion and pepper, and use the blue egg to heat the pan with a little oil, add the egg and scramble. It is a dish that is stir-fried over high heat with Cheongyang and red pepper.
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$16.09
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기스면 (Gis Myeon)
It is one of the Korean-style Chinese dishes. Boil the chicken to make a thick base broth, and when the broth comes out, tear the chicken meat into small pieces and season it. Place the boiled somen noodles in a bowl, pour in the broth, and top with the shredded chicken. Chinese cuisine is almost made up of stimulating foods that are fried and stir-fried in Korea.
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$17.24
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해물쟁반 짜장 (Hae Mul Jaeng Ban Jja Jang)
Tray jjajang is usually made by stir-frying meat, seafood, and vegetable ingredients, noodles, and jjajang sauce in a Chinese cooking pan. Since no stirring is required, they can be served in shallow tray bowls. This dish is a Korean version of the Chinese dish Jajangmyeon.
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$32.19
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해물쟁반 짬뽕 (Hae Mul Jaengban JjamPpong)
Seafood tray jjamppong is a Korean-style Chinese dish in which various vegetables, including seafood or meat, are stir-fried in oil, then boiled in broth made from chicken or pork bones, and boiled with noodles. Mussels and squid are the most common, and occasionally webfoot octopus and shrimp are also included.
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$32.19
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잡채밥 (Jap Chae Rice)
It is a Korean dish in which stir-fried japchae is served over rice. When you eat, you usually mix japchae with rice and eat it. It is a dish that is also sold in Chinese restaurants, and although it is not as good as Jajangmyeon and Jjamppong, there is a certain level of demand. In the case of japchae rice sold in Chinese restaurants, nochu is included.
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$16.09
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잡탕밥 (Jap Tang Rice)
Chop soup is a soup that appears as often as Yeolgujatang in Uigwe of the Joseon Dynasty. The broth is made with beef and pork. The remaining meat is cut and trimmed, and the beef, gonjasoni, abalone, sea cucumber, and shiitake mushrooms are pulled out with the broth. Ginkgo biloba, water parsley, egg rolls, and seoki are served as garnish. (Served with rice)
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$20.69
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짜장면 (Jja Jang Myeon)
Jajangmyeon or jajangmyeon is a Korean-style Chinese dish made by stir-frying chunjang, vegetables, and meat in cooking oil and mixing it with noodles. Jakjangmyeon, a Chinese dish, is a Korean-style transformation and localization of the dish. It originated in Incheon, South Korea, where Chinese migrant workers started making jjajangmyeon (noodles with soy sauce) at the end of the 19th century.
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$11.49
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짜장면(대) (Jja Jang Myeon (Large))
Jajangmyeon or jajangmyeon is a Korean-style Chinese dish made by stir-frying chunjang, vegetables, and meat in cooking oil and mixing it with noodles. Jakjangmyeon, a Chinese dish, is a Korean-style transformation and localization of the dish. It originated in Incheon, South Korea, where Chinese migrant workers started making jjajangmyeon (noodles with soy sauce) at the end of the 19th century.
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$14.94
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짜장밥 (Jja Jang Rice)
If you have jjajangbap, it is usually the same price as fried rice, and it is served with an egg (fried/vegetable pancake/omelet), jjajang sauce, and jjamppong soup on top of unfried rice. Demand is low because it is actually backward compatible with fried rice, and it is better to order fried rice or give up jjamppong soup and order jajangmyeon + steamed rice.
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$13.69
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짬뽕 (Jjam ppong)
Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in broth made from chicken or pork bones, and adding boiled noodles. In the Korean peninsula, a dish called Jjamppong started appearing in the newspapers after the 8.15 liberation. It is said that many people sold it under the name of choma noodles. However, in the 1970s, when spicy food became popular, some bosses made and sold red jjambbong by adding red pepper powder and even red pepper oil. expressing the opinion that
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$14.94
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짬뽕밥 (Jjam Ppong Bap)
Spicy soup (including rice) containing various seafood and vegetables. Depending on the store, there are also places where boiled glass noodles are added. In addition, there are places where fried eggs (scrambled eggs) are put on top of jjamppong as a garnish, or egg water is dissolved in the soup to differentiate between jjamppong and jjambbong rice.
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$14.94
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마파두부밥 (Ma Po ToFu Dupbap)
Mapo tofu is a representative Chinese dish originating from Sichuan Province. The main ingredients of mapo tofu are tofu with a bright and greasy spicy sauce based on tofu, doutsu, and red pepper and cheongyang pepper to add spicy taste. Minced meat with dirty seeds removed. It is a dish that is served on top of rice.
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$16.09
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홍합 짬뽕 (Mussels Jjam Ppong)
Mussel jjambbong is a Korean-style Chinese dish that is made by frying various vegetables including seafood or meat in oil, then adding broth made from mussels, boiling them, and adding boiled noodles to eat. Mussels and squid are the most common, and occasionally webfoot octopus and shrimp are also included.
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$17.24
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오므라이스 (Omurice)
Omurice is a Japanese dish in which chopped vegetables and ham are mixed with ketchup and stir-fried rice is wrapped in an omelet. This is an example of yoshoku, which refers to Japanese cuisine influenced by the West. The name Omurice is a combination of ‘omelet’ in French and ‘rice’ meaning rice in English.
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$16.09
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굴 짬뽕 (Oyster Jjam Ppong)
Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in broth made from chicken or pork bones, and adding boiled noodles. (with oysters) In the Korean peninsula, a dish called Jjamppong started appearing in the newspapers after the 8.15 liberation. It is said that many people sold it under the name of choma noodles. However, in the 1970s, when spicy food became popular, some bosses made and sold red jjambbong by adding red pepper powder and even red pepper oil. expressing the opinion that
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$18.39
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돼지볶음밥 (Pork Fried Rice)
Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Slice the pork appropriately, chop the green onion and pepper, and add the egg to a heated pan with a little oil and scramble the egg. It is a dish that is stir-fried with vegetables and stir-fried over high heat.
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$14.94
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돼지간짜장 (Pork Gan Jja Jang)
It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.
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$14.94
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돼지 사천 간짜장 (Pork Szechuan Gan Ja Jang)
It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.
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$16.09
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삼선간짜장 (Sam Sun Gan Jja Jang)
It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.
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$16.09
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삼선고추짬뽕 (Sam sun Go choo Jjam ppong)
Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in a spicy seasoned broth made from chicken or pork bones, and adding boiled noodles. It is a staple menu of Chinese restaurants, along with jajangmyeon and udon, and has been introduced by overseas Chinese living in Korea since the early 20th century and has been loved by the common people.
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$18.39
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삼선짬뽕 (Sam sun Jjam-ppong)
Noodles served with shrimp, squid, mussel, vegetables in spicy soup
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$17.24
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삼선 사천 간짜장 (Sam Sun Sichun Gan Jja Jang)
It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.
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$17.24
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삼선 볶음밥 (Samsun Fried Rice)
Both samseon and fried rice are commonly emphasized parts of Chinese cuisine, but the term samseon fried rice is unique to Korea. Samseon includes a variety of ingredients, but generally Chinese restaurants in Korea use squid, sea cucumber, and shrimp. Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China.
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$16.09
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삼선 짬뽕밥 (Samsun Jjam ppong Bap)
Spicy soup (including rice) containing various seafood and vegetables. Depending on the store, there are also places where boiled glass noodles are added. In addition, there are places where fried eggs (scrambled eggs) are put on top of jjamppong as a garnish, or egg water is dissolved in the soup to differentiate between jjamppong and jjambbong rice.
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$17.24
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새우볶음밥 (Shrimp Fried Rice)
.Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Shrimp, green onion, and scramble are mixed together, seasoned with soy sauce to match the seasoning, and stir-fried with rice.
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$17.24
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우동 (Udon)
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. Unlike ramen or gyoza (dumplings) that appeared in the 20th century, udon has been a traditional food that has been eaten since the past. Wheat is a common grain in North China, the origin of udon, but in Japan, it was difficult to grow and was a precious crop. Therefore, udon was a very luxurious food to fully enjoy the taste and aroma of precious wheat.
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$14.94
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야채 볶음밥 (Vegetable Fried Rice)
It is a Korean dish of stir-fried vegetables and rice. It is similar to Chinese fried rice, Chaopan, in that it just stir-fries rice and vegetables together in a frying pan. However, unlike Chaopan, which uses strong firepower to stir-fry rice as if coating it with oil and puts an egg together when stir-frying, vegetable fried rice has moderate heat. Stir-fry vegetables and rice as if mixing them, and the eggs are fried eggs or scrambled eggs as a topping, so they don't taste like chaopan.
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$14.94
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야채간짜장 (Vegetable Gan-jia-jang)
It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.
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$13.79
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하얀 짬뽕 (White Jjam Ppong)
White seafood jjamppong, which is made by mixing pork bones, old chicken, blue crab, shrimp head and shell broth, is popular. The broth is refreshing while savory. Since when did jjamppong be called the name of a dish? In Japan, it is believed that it started with ‘Shikairo,’ the original house of Nagasaki Champon, which opened in 1899. Pingshun Chen, the founder of Shikairo, who acted as a guardian for Chinese students studying in Japan at the time, made thick noodle soup based on Chinese Tangrou Simen and Choyuksamen. Originally, Chinese noodle dishes are based on pork broth, but Chen Pingshun added Nagasaki's rich seafood and made it Nagasaki Jjambbong.
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$16.09
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울면 (Wool Myeon)
Wool noodles are noodles made with vegetables such as mushrooms and carrots, seafood such as sea cucumber, shrimp and squid, and eggs as sub-ingredients, and are eaten by rolling them in a thick cornstarch soup. It is a dish derived from the Chinese food Wen Lu Mian.
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$14.94
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유산슬밥 (Yu San Seul Rice)
Yusanseul Rice Bowl. It is a dish in which various vegetables, mushrooms, pork, sea cucumber, and other ingredients are shredded and gently stir-fried. The color is pretty, the nutrition is rich, and the taste goes without saying. The sauce is so soft and each ingredient goes really well.
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$20.69
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