Dwaeji Galbi Kimchi Jjim

Haemul Kkotge Tang

Hongeo Jorim(2 serve)

Jorim is a Korean dish made with tofu, vegetables, meat and seafood. The word jorim comes from the Korean verb "jori". The term did not appear in cookbooks until the 17th century. This is because the term was not differentiated in Korea at that time. (Steamed skate in spicy sauce.)

kodari Jorim(2 serve)

Jorim is a Korean dish made with tofu, vegetables, meat and seafood. The word jorim comes from the Korean verb "jori". The term did not appear in cookbooks until the 17th century. This is because the term was not differentiated in Korea at that time. Add the marinated codari in olive oil and stir-fry until the skin is slightly cooked, then add various seasonings and simmer.

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.

Cheese Tteokbokki

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

Cheese Tteokbokki + Mandu(4pcs)

Stir fried rice cake in red paste sauce w/ cheese + fried dumplings

Fried Mandu(8pcs)

It refers to fried dumplings. However, in Korea, when you say fried dumplings without any mention, most of them refer to the type of flat fried dumplings sold at snack bars. The name is fried dumplings, but there is not much distinction between frying and baking exactly. As a characteristic, unlike dumplings that are usually convex and have various fillings inside, these dumplings have almost no filling and the dumpling skin determines the taste.

Haemil Pajeon

Chives are used a lot, and some regions traditionally use green onions[2], while others use green onions. Ingredients used in the dough vary from time to time, but they usually include seafood such as squid, shrimp, clams, and oysters, and sometimes beef. There are also ingredients such as ham, carrots, and onions added here.

Kimchijeon

Kimchijeon or kimchibuchimgae is a pancake made by mixing finely sliced kimchi with a dough made of flour, eggs, and water and frying it in an oiled pan. Eat with meals as an appetizer, snack, side dish, or side dish.

Namsan Donkatsu

Pork loin sliced into 2-3 cm thick slices, coated with bread crumbs, fried in oil, and served with Japanese Worcestershire sauce, rice, and vegetable salad. Originally an Italian dish, cotoletta was introduced to England via France as cutlets. These European fried foods opened to the West in the 19th century, landed in Japan, where they had close exchanges, and were localized to suit the taste of Japanese people.

RaBokKi

Rabokki is a type of tteokbokki (stir-fried rice cakes), with added ramyeon noodles. It is a street food commonly sold in bunsikjip (snack bars). As with other tteokbokki dishes, eomuk (fish cakes) and boiled eggs are a common addition. Cream sauce or western-style chili sauce may be used instead of gochujang (Korean chili paste).

Tteokbokki

"Tteokbokki is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon or commonly tteokbokki. Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki). Today, there are also many variations of tteokbokki, such as curry tteokbokki, cheese tteokbokki, cream sauce tteokbokki, jjajang tteokbokki, seafood tteokbokki, rose tteokbokki, and short rib tteokbokki, depending on the additional ingredients added. Tteokbokki is most commonly purchased and eaten at bunsikjis (bunsik restaurants) and pakmacha (pakmacha). There are also restaurants that specialize in tteokbokki, which are called instant tteokbokki. Tteokbokki tteok (sputum cake) is also available in a pre-packaged, semi-dry form, which is also popular for home cooking."

Tteokbokki + Mandu Combo

Stir fried rice cake in red paste sauce + fried dumplings

Bibim Guksu

Bibim guksu, or bibimmyeon, and goldongmyeon are a type of Korean noodle dish. It is a local food of Gyeonggi-do that is made by adding cucumber, carrots, sesame leaves, and onions to noodles made from flour, which is the main ingredient, and seasoned with sweet and sour gochujang sauce.

Bibim Naengmyeon

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)

Eolkeun Kalguksu(spicy)

Kalguksu is a Korean dish made by kneading wheat flour by hand and cutting it with a knife, and eating these noodles cooked in broth made from seafood or meat, such as clams, chicken, and beef bones. Noodles are boiled together with broth, and the broth is characterized by starch. (Spicy)

Hongeohoe Naengmyeon

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. (Buckwheat naengmyeon / Served with raw skate)

Jjolmyeon

Jjolmyeon is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon made with the noodles and vegetables. Jjolmyeon can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles). The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.

Kalguksu(mild)

Kalguksu is a Korean dish made by kneading wheat flour by hand and cutting it with a knife, and eating these noodles cooked in broth made from seafood or meat, such as clams, chicken, and beef bones. Noodles are boiled together with broth, and the broth is characterized by starch.

Tteokbokki and Mandu Combo

Stir fried rice cake in red paste sauce + fried dumplings

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 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.

Yeolmu Mulnaengmyeon

Bogogi Bokeum

Dweji Bossam

Dwejigogi Dubu Kimchi

Tofu kimchi is stir-fried kimchi served with warm tofu. Pork is usually served cooked with kimchi. This food is often served as a side dish when drinking soju or makgeolli. There are many types of kimchi these days, and there are many other things to eat besides kimchi, so I wondered, 'How can I make tofu kimchi even more delicious?' There are numerous recipes by various people called and people in the food industry. Most of them are made with tofu added to something similar to kimchi with meat.

Golbaengi Muchim ( add noodle + $3)

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.

Haemul Jjim

Jeyuk Bokkeum

Ogingeo Bokkeum