Bok Jja Myeon

Frid Rice + Jja Jang Myeon

Bok Jjam Myeon

Fried Rice + Jjam Bbong

Jjam Jja Myeon

Jjam Bbong + Jja Jang Myeon

Tang Bok Bob

Tang Su Yuk + Fried Rice

Tang Jiam Myeon

Tang Su Yuk + Jjam Bbong

Tang Jja Myeon

Tang Su Yuk + Jja Jang Myeon

Chives Japchae

Leek Japchae is a Chinese dish made by stir-frying finely chopped pork and chives. It is a dish that goes well with the sweet taste of oyster sauce and pork and chives. Chives, which have a good flavor and crunchy texture, are rich in vitamins A, C, and beta-carotene, making them a very good vegetable for health. If eaten raw, it is good for the liver and lungs, and if eaten cooked, it improves blood circulation, warms the body, and strengthens the stomach by promoting secretion of gastric juice.

Go Choo Jap Chae 

Pan fried noodle/pepper/chives with vegetable, mushroom with soy sauce

Hae Sam Tang

Stir-fry sea cucumber, conch, bamboo shoots, chogo mushrooms, and other seafood ingredients called ginseng of the sea in oil, stir-fry them with garlic and green onions to create a fragrance, season with oyster sauce, salt and pepper, add starch, and knead until thick. Add savory sesame oil and stir to make delicious sea cucumber soup.

Jap Chae

.Japchae is a dish made by adding boiled glass noodles to stir-fried ingredients such as meat, mushrooms, and vegetables. In general, glass noodles made from sweet potato starch are boiled in boiling water, drained, and then fried in sesame oil with thinly sliced beef and various vegetables such as carrots, spinach, mushrooms, and onions, and then flavored with soy sauce. Japchae is often garnished with sesame seeds sprinkled on top.

Kan Poong Gee

Kkanpunggi is a dish made by frying chicken pieces coated in flour batter in oil and then adding a thin sauce seasoned with red pepper powder, soy sauce, vinegar, and sugar. The only difference is making it spicy.

Ma Pa Tofu

Mapo tofu is a representative Chinese dish originating from Sichuan Province. The main ingredients of mapo tofu are tofu with a bright and greasy tofu-based sauce, tofu, and finely minced meat, and traditionally beef is used for the meat.

Pal Bo Chae

Palbochae is, of course, expensive, and it is a fairly high-end dish along with Nanja Wansu, Kkanpunggi, Yangjangpi, and Yusanseul at Chinese restaurants. These dishes have a similar price range. However, there is a price difference between them, so there is a difference of about 10,000 won between the expensive and the cheap. The eight ingredients are usually sea cucumber, squid, conch, shrimp, bamboo shoots, shiitake mushrooms, button mushrooms, and chicken, but other ingredients may be included depending on the situation or price. Vegetables such as carrots, onions, and bok choy are added to the above ingredients and stir-fried in a thick sauce.

Sam sun Noo Roong ji Tang

A delicious Chinese dish made by adding a variety of seafood broth to fried glutinous rice scorched rice. When anti-Japanese sentiment in China was strong, the crackling sound of scorched rice touching the hot broth was called Tokyo Explosion.

Seaweed Nu Reung Gi Tang

A delicious Chinese dish made by adding a variety of seafood broth to fried glutinous rice scorched rice. When anti-Japanese sentiment in China was strong, the crackling sound of scorched rice touching hot broth was called Tokyo bombing. It is a dish made with Sichuan pepper and cool maesaengi.

Sichun Tang Soo Yuk

Pork Sichuan sweet and sour pork is a dish made by boiling pork coated in starch and fried with vinegar, soy sauce, sugar, vegetables, starch water, etc., and served with red pepper oil and spicy sauce. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Tang Su Yuk

Pork Sichuan sweet and sour pork is a dish made by boiling pork coated in starch and fried with vinegar, soy sauce, sugar, vegetables, starch water, etc., and served with red pepper oil and spicy sauce. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Yang jang Pi

Yangjangpi is a Korean-style Chinese dish with various vegetables and seafood and spicy mustard flavor. Sheep skin refers to blood made by layering two layers of skin [兩張] made using starch, and also refers to a Chinese dish that is eaten by pouring mustard sauce with sheep skin and vegetables.

Yu San Seul 

A type of Chinese cuisine (or Korean-style Chinese cuisine). It is a dish in which three ingredients, such as meat and seafood, are shredded, put in broth, and boiled down in starch. In Chinese characters, it is 溜三絲/溜三丝(liūsānsī, ryosansī). 溜 means something that is made slippery with starch, 三 means three things, and 絲 means things that are thinly sliced. It is a typical Korean-style Chinese dish. In China, a similar dish is Chuliu Sanshi in Yunnan Province, but it is not well known outside the region because it is a local food that is stir-fried potatoes or pumpkins with vinegar. In other words, it seems to be a food that was created completely unrelated to this Churyu santsu, perhaps a change from japchae.

Beef Jjam Ppong

Noodle served with vegetables, seafood & spicy soup (beef+)

Bibim Mill Nang Myeon

Milmyeon is one of Busan's local foods. It is eaten together with noodles made by mixing wheat flour and starch powder (sweet potato starch, potato starch), etc., and broth made with pork or beef bones and various herbs and vegetables. Similar to naengmyeon, mulmilmyeon and bibimmilmyeon are typical, and there is also ssukmilmyeon with mugwort added to the noodles.

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'.

Jja Jang Myeon

Noodle served with vegetables & pork in black bean sauce

Jjam Ppong

Noodle served with vegetables, seafood & spicy soup

Mak Guk Su

Makguksu is a traditional dish from Chuncheon, Gangwon-do, South Korea, similar to naengmyeon, made by boiling buckwheat noodles, rinsing them in cold water, and then rolling them in kimchi soup or meat broth. Makguksu is sometimes mixed with about half of the meat broth. For kimchi soup, dongchimi, cabbage kimchi, and nabak kimchi are mainly used, but salted fish or red pepper powder should be used sparingly.

Mill Nang Myeon

Milmyeon is one of Busan's local foods. It is eaten together with noodles made by mixing wheat flour and starch powder (sweet potato starch, potato starch), etc., and broth made with pork or beef bones and various herbs and vegetables. Similar to naengmyeon, mulmilmyeon and bibimmilmyeon are typical, and there is also ssukmilmyeon with mugwort added to the noodles.

Mussel 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.

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 and oysters. It is a staple menu of Chinese restaurants, along with jajangmyeon and udon, and is a representative restaurant food that has been loved by the common people since the early 20th century by Chinese residents living in Korea.

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.

Sam sun Jjam Ppong

Noodle served with vegetables, seafood & spicy soup (+seafood)

Seafood Jengban Jja Jang Myeon

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.

Seafood Jengban Ppong

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.

Sichun Myeon

It claims to be Sichuan-style jjajang, but in reality it is a little different from jjajangmyeon. It can be seen that chunjang was replaced with dubanjang. In addition, seafood is added in some cases, and Samseon Jjajang is a modified dish. Depending on the Chinese restaurant, it just feels like thick jjamppong without soup, or unlike the photos in this paragraph, there are many appearances that are closer to ganjajang.

Szechuan Gan Jja Jjang

It is jjajang made without pouring water or broth served with vegetables. Also, there is a difference in that the ingredients are roasted immediately rather than prepared in advance. Ganjjajang is usually served with noodles and sauce on two separate plates. So, there are people who misunderstand that it is ganjajang because you can season it as much as you want. However, Ganjjajang is actually 'Dried Jjajang' with jjajang added to dry dried dried dried dried dried jjajang. The Chinese pronunciation of 乾 is 'liver', so it is called Ganjjajang.

Udon

Noodle served with shrimp, squid, mussel & vegetables in soup

Wool Myeon

Noodles with seafood & cooked by dropping thick egg into broth.

Chiness Style Bibimbab

The origin is that in the 1970s, Chinese restaurant employees gathered leftover ingredients from selling that day and mixed them together to eat. It seems to be a food influenced by stir-fried jjamppong. In fact, Daegu-style distinguishes stir-fried jjamppong and Chinese bibimbap by the proportion of seafood and meat, but in the process of becoming popular nationwide, there are many places that just use the stir-fried jjamppong recipe as it is. To put it simply, it is rice instead of noodles in stir-fried jjamppong (Chinese yaki udon).

Don Katsu

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, fry it in oil, and eat it with Japanese-style Worcestershire sauce, rice, and vegetable salad.

Fried Rice

It is a common name for food made by putting rice with other ingredients and frying it in oil. Here, we only deal with Korean fried rice. Korean fried rice exists as an advanced form of bibimbap, and the concept of "mixed" is more prominent than "fried". In fact, in the case of Haeju Bibimbap, the rice is first stir-fried and then mixed. This is a good example of how Korean fried rice developed. Fried rice in Korea is said to have developed with the intention of eating cold rice warmly, and it is typical to stir-fry rice with leftover sauce and ingredients after eating various stir-fry dishes.

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.

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)

Jja Jang Rice

It is a food that is mixed with rice and sprinkled with black bean sauce. It can also be called a kind of rice bowl or bibimbap. 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.

Jjam Ppong Rice

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.

Mapa Tofu Rice

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.

Mesangyee Nu Reung Ji Jook

A delicious Chinese dish made by adding a variety of seafood broth to fried glutinous rice scorched rice. When anti-Japanese sentiment in China was strong, the crackling sound of scorched rice touching the hot broth was called Tokyo Explosion. Nurungji itself has been widely eaten in oriental culture, but it is a dish with fried rice & seafood, vegetables, laver and soy sauce, spicy Sichuan pepper, and cool maesaengi.

Omelet Fried Rice

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.

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.

Lomein

‘Chicken Romaine’ is a dish in which tender chicken thigh meat is thinly sliced and cooked, various vegetables are stir-fried over high heat, and then these ingredients are stir-fried with boiled romaine noodles in soy sauce. It is recommended to use a large wok. Romaine noodles can be easily obtained at Asian supermarkets, but if you do not have romaine noodles, you can use pasta noodles or udon noodles. The original meaning of romaine is ‘the lettuce that the Romans enjoyed’. Origin is Greece. Romaine is rich in vitamins A and E, so it prevents rough skin and discharges body waste.

Broccoli

‘Chicken Broccoli’ is a dish in which tender chicken legs are thinly sliced and cooked, stir-fried over high heat, then add broccoli and stir-fry for 1 minute, then add various seasonings using oyster sauce and stir-fry. It is good to use a large wok. Broccoli is a vegetable belonging to Brassica oleracea, a type of cabbage. Broccoli is widely used as a tree, has a lot of fragrance, and has a beautiful blue color. Beef and broccoli are combined with the moist taste of starch, making it a delicious and nutritious dish.

Hunan Beef

Hunan Beef is a hot and spicy beef dish with dried chilies and garlic. Hunan cuisine (also known as Shang cuisine) not only has a hot and spicy taste, but also a fresh aroma. Also, Hunan cuisine is known for being bright and colorful. The province produces large crops, so fresh ingredients change seasonally.

Hunan Chicken

Hunan Chicken is a hot and spicy beef dish with dried chilies and garlic. Hunan cuisine (also known as Shang cuisine) not only has a hot and spicy taste, but also a fresh aroma. Also, Hunan cuisine is known for being bright and colorful. The province produces large crops, so fresh ingredients change seasonally.

Mongolian Beef

Mongolian beef is an American-style Chinese dish, usually consisting of sliced beef with onions. This beef is usually served with green onions or mixed vegetables and is not spicy. The dish is sometimes served over steamed rice, and in the US, it is also served with crispy stir-fried glass noodles.

soda

rice

steam rice

Side of radish

This contains pickled radish and spicy radish.