Clam kalguksu

It is known that clam kalguksu was born from the combination of wheat flour imported in large quantities from the United States after the Korean War and clams from the tidal flats of the west coast. Clams, the main ingredient, are rich in vitamins A and B, calcium, and minerals, so they are good for health as well as taste.

Fried Mandu 4 pieces

It is a dish that is eaten by wrapping meat, chives, and glass noodles in a thin dumpling skin and then grilling it in oil. In China, there are Jeon-gyo (煎餃 Jjjao) and Gwa-cheop (鍋貼 Kwa-teo) as dumplings similar to Korean-style fried dumplings. It is reasonable to assume that the earliest dumplings, which originated in Mesopotamia and developed in Central Asia, were spread to China, the Middle East, and Eastern Europe conquered by the Mongol Empire in the 13th century. It is believed that many Eastern European dishes, such as Mant in Turkey and Pelmeni in Russia, were influenced by Asian dumplings.

Fried Mandu 8 pieces

It is a dish that is eaten by wrapping meat, chives, and glass noodles in a thin dumpling skin and then grilling it in oil. In China, there are Jeon-gyo (煎餃 Jjjao) and Gwa-cheop (鍋貼 Kwa-teo) as dumplings similar to Korean-style fried dumplings. It is reasonable to assume that the earliest dumplings, which originated in Mesopotamia and developed in Central Asia, were spread to China, the Middle East, and Eastern Europe conquered by the Mongol Empire in the 13th century. It is believed that many Eastern European dishes, such as Mant in Turkey and Pelmeni in Russia, were influenced by Asian dumplings.

Haemul Pajeon

Chives are used a lot, and some regions traditionally use green onions, while others use green onions. Ingredients used in the dough vary depending on the occasion, 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.

Jjol Myun

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.

Kimchi Pajeon

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.

Latteoksoon

Ramen + Tteokbokki + Sundae Combo

O Deng 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. Sliced fish cakes, skewered fish cakes, shiitake mushrooms, green onions, and meatballs are added to katsuo broth and boiled together with udon noodles.

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.

Yeobgi Tteokbokki

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

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.

Don Katsu Plus

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, and fry it in oil. Serve with Japanese-style Worcestershire sauce, rice, and vegetable salad. Stir-fried beef is called beef cutlet.

Donkatsu

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, and fry it in oil. Serve with Japanese-style Worcestershire sauce, rice, and vegetable salad. Stir-fried beef is called beef cutlet.

Galbi

Galbi, is a Korean dish made by grilling beef or pork ribs. Cow ribs with a soft texture that are easy to eat. The published in 1938 explains ‘galbi’ as an abbreviation of ‘galbitdae’ and treats ‘gari’ as a synonym for ‘galbi’. In the end, 'Gari' meant 'ribs' in modern Korean, and 'galbi' meant something eaten for food. As 'Gari' disappeared, a compound word called 'ribs' was created to distinguish it from 'galbi' eaten for food. seems to have given

Gol Bangee 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.

Jokbal and Bossam Combination

Jokbal + Bossam Set Combo

Jokbal Muchim Specialty

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. (Steamed pig's feet with spicy mixed vegetables.)

Jokbal Specialty

Jokbal is a compound word made by combining 'foot', which refers to a part of the body, and 'jok', which is a Chinese character for foot. After removing the hair from the pig's feet, add green onion, garlic, ginger, refined rice wine, and water, boil the meat until soft, and then boil it again with soy sauce, sugar, and water.

O Deng Ttukbaegi Specialty

It is a Japanese soup dish. In Japanese, ‘oden’ refers to the dish itself, but in Korean, ‘oden’ is used to refer to individual fish cakes used in soup, and the whole soup is called ‘odengtang’. It is oden and oden soup that reveal the individuality of snack bars and street vendors more than tteokbokki. Basically, it tastes like oden and anchovies for broth, kelp, and MSG, but various kinds of ingredients such as radish, green onion, crab, red pepper, shrimp, dried pollack, and pepper are added according to the restaurant's personality to add flavor.

Soondae

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.

Tofu 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.

Bul Dak Jokbal

Spicy stir fried chicken feet and trotters.

Bul Dakbal

Stir-fried chicken feet in sweet and spicy sauce

Bulgogi

A dish made by slicing lean meat such as beef, seasoning it, and then grilling it over an open fire.

Dweji Ggubdegi Bokeum

Collagen-rich pork skin stir-fried with vegetables

Dweji gopchang Bokeum

Boiled giblets and glass noodles stir-fried with various vegetables, green onion, king oyster mushroom and seasoning

Jeiyuk Bokum

Grilled, spicy marinated pork slices stir fried with sliced onions and scallions.

Maeun Jokbal

Stir-fried pork feet with a clean spicy taste

Nakji Bokeum

Stir fried calamari with vegetables.

O Jinguh Bokeum

Spicy marinated stir fried squid with sliced onions and scallions.

So Gopchang Bokeum

Boiled giblets and glass noodles stir-fried with various vegetables, green onion, king oyster mushroom and seasoning

Soondae Bokeum

A spicy stir-fry dish with sundae and giblets mixed together

Budae Jeongol

It is a stew made by simmering pressed ham, sausage, bacon, minced meat, and baked beans in a thick kimchi seasoning broth as the main ingredients. Most of the main ingredients are foreign-made, so there are some people who don't classify it as Korean food, but Korean food is definitely correct. In general, in the food crisis right after the Korean War, press ham, sausages, and baked beans brought in through the US military are put into stew and eaten, which is regarded as the origin of the food.

So Gopchang Jeongol Special

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.

Ugeoji Gamja Jeongol Special

Hotpot is a traditional Korean food. It belongs to the instant dish that is cooked and eaten right next to the food table. It is a food with a broth similar to stew. The biggest difference from jjigae is that jjigae is usually cooked with one main ingredient like kimchi jjigae or sundubu jjigae, while hotpot is made by adding various ingredients and boiling them together. Hotpot, like Gujeolpan, was Korean court food or enjoyed by the upper class, while stew was a more simple dish enjoyed by commoners.

Young Yang Jeongol Special

The hotpot boiled deeply with black goat is attractive and . The soft and light taste of the meat is excellent, and the fried rice eaten after eating the spicy soup is also popular.

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