Soft Tofu + Fish (Combo)

Soft Tofu + Fish

Soft Tofu + Ribs (Combo)

Soft Tofu + Ribs

Budae Jigae

Sausage, ham & beef stew with kimchi and vegetable

Bulgogi Jeongol

Soaked vermicelli with anchovy and tashima broth in an earthenware pot instead of just marinating beef bulgogi. If you boil it with various mushrooms, it becomes a bulgogi hotpot.

BulGop Jeongol

Beef and beef intestine stew with vegetables

Gopchang Jeongol

Gopchang hot pot is one of Korea's signature dishes. Gopchang hot pot is a savory, chewy dish made with beef offal such as offal, intestines, and makchang. Gopchang jeonjol is usually made by simmering giblets, dae-chang, mak-chang, onions, carrots, mushrooms, gochujang, chili powder, garlic, green onions, soy sauce, salt, and pepper in a pot. Gopchang hot pot is best served hot, and is especially delicious with rice. Gopchang hot pot is one of Korea's signature dishes and is a favorite among many people.

Kimchi Mandu Jeongol

Handmade kimchi dumpling stew with vegetables

Ramyun Sari

Udon Sari

Bajirak Kalguksu

Noodle soup with baby clam and vegetables

Dak Kalguksu

Dakgalbi is Korea's representative stir-fry dish. Cut chicken is spread thick like a sack, marinated in a seasoning made of red pepper paste, soy sauce, garlic, ginger, etc. It is a dish that is eaten stir-fried on an iron plate or grilled over charcoal.

Haemul kalguksu

Noodle soup with seafood mix and vegetables

Kimchi Kalguksu

Noodle soup with kimchi

Sujebi

It's a dish made from hand-pulled flour dough that's cooked in boiling stock. One of the most basic and popular broths is anchovy broth. Simply boil a handful of anchovies for 10 to 20 minutes and remove them. You can also add other seafood such as kelp or shrimp. If you don"t want to make a stock, you can also boil a tablespoon of anchovy dashi for a less flavorful option. Chop up your favorite vegetables (zucchini, carrots, onions, potatoes, etc.) and add them to the stock. This dish is very similar to zoodles, except for the shape of the dough. In fact, many restaurants that serve kalguksu, where the dough is rolled out by hand, also serve sujebi, and there is even a menu called kaljebi that combines the two. However, sujebi is actually more like pasta than noodles. In North Korea, it's called 'tteoderguk' or 'tteokguk'. This is due to the fact that the dough is scooped out by hand when cooking. It is also known as throwing soup.

Bibim Naengmyeon

Sweet potato noodle with spicy sauce

Hoe Naengmyeon

Sweet potato with spicy skate wing

Mul Naengmyeon

Sweet potato noodle with cold beef broth

Naengmyeon Sari

Yoochunchik Naengmyeon

Buckwheat & Japanese arrow root noodle w/ spicy sauce

Dogani Tang

White ox bone broth with leg tendon and thin flour noodles

Dweji Guk Bap

Pork soup is one of the representative foods of Busan, and it is eaten by boiling pork bones and adding rice to the broth and seasoning.

Gool Guk Bap

Oyster soup served with rice

SullungTang

Beef with beef bone soup

Ugeogi Galbi Tang

Ugeoji Galbi Soup is a soup made with beef short ribs, miso, and beef fat. The ribs are simmered for a long time to create a deep flavor, and the miso flavor and the savory flavor of the meat broth combine to create a refreshing taste. In addition, the beef tallow adds more flavor as it simmers.

Bajirak Soondubu

Add clams and seafood and boil soft tofu, onion, and green onion.

Buhsuht Soondubu

Oyster mushroom, enoki mushroom, king oyster mushroom, and shiitake mushroom, savory mushroom soft tofu stew

Chodang Soondubu

Sundubu Jjigae is a Korean dish made with soft tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added.

Dweji Soondubu

When boiling soft tofu stew, add pork and ripe kimchi for a rich taste

Gobchang Soondubu

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.

Haemool soondubu

Add clams and seafood and boil soft tofu, onion, and green onion.

Kimchi Soondubu

Put chodang soft tofu and kimchi, stir-fry with green onion, and boil. A spicy soft tofu stew dish made with kimchi and soft tofu that sticks to your mouth.

Sogogi Soondubu

It is a stew with a deep and rich taste of spicy beef broth. Season the stew with fish sauce and salt or light soy sauce and salt.

Sukuh Soondubu

Mixed soft tofu is a spicy and rich soft tofu stew with seafood and meat mixed.

Bulgogi

Thin slices of marinated tender beef ribeye

Galbi

Grilled sliced beef ribs

Hong Tak

Spicy skate wing served w/ makkoli

Jeyook Bokkeum

Spicy stir fried pork

Suksoi Bulgogi

Grilled sliced marinated beef

Dogani Suyuk

It means boiled meat. The etymology of suyuk is matured meat. Thanks to an extremely simple recipe that only requires boiling, any amount of meat can be enjoyed as suyuk. Beef is also eaten by boiling parts such as brisket, and pork, which is cheaper than beef, is also consumed a lot. The pork meat is moderately fat and oily, so the taste is mellow.

Dwaeji Sulguk

Pork soup

Gop Chang Bokkeum

Stir fried beef intestine

Traditional Beef Bulgogi

Braised beef with vegetables and rice cake