Kim Kyung Jin Green Bean Pancake House

A savory and crispy pancake made by grinding mung beans and mixing them with bean sprouts, pork, and kimchi. It is a representative anju that pairs well with makgeolli.

A pancake made from grated potatoes, pan-fried until golden brown. It is crispy on the outside and soft on the inside, making it a popular snack or anju for all ages.

A Korean-style pancake made by adding green onions, octopus, shrimp, and other seafood to a flour batter. It is savory and salty, with the aroma of the sea. It is eaten dipped in soy sauce.

A special pancake made with medicinal herbs, allowing you to enjoy the aroma and taste of healthy herbs.

A savory pancake made with well-fermented kimchi mixed into the batter. The sourness and savoriness of the kimchi combine to make it a popular anju for Koreans.

A dish featuring warm, steamed tofu served with spicy stir-fried kimchi. The combination of soft tofu and crisp kimchi is excellent, and it's popular as an anju with makgeolli or soju.

Thinly sliced tofu fried until golden brown. It is characterized by its mild and savory taste and is eaten dipped in soy sauce.

Sliced acorn jelly or buckwheat jelly is mixed with fresh vegetables and a spicy and sour sauce. It is a refreshing appetizer with a chewy texture that stimulates the appetite.

Acorn jelly is sliced and mixed with fresh vegetables (cucumber, lettuce, etc.) and a spicy and sour sauce (soy sauce, chili powder, vinegar). It has a chewy texture and a slightly bitter yet savory taste that whets the appetite.

Grilled dried sand lance (kanari) seasoned with salt until golden brown. It has an excellent savory and mild taste and is good for calcium intake as it can be eaten with the bones.

Grilled saury seasoned with salt until golden brown. It is characterized by its savory and salty taste and is often enjoyed with warm rice or as an anju.

Fresh octopus lightly boiled and served with cho-gochujang (spicy red pepper paste). It is characterized by its chewy texture and mild flavor, making it good for dieting and popular as an anju.

Pork neck cartilage seasoned with spicy sauce and stir-fried or grilled. It is characterized by its unique chewy texture and intense spiciness, making it a popular anju (side dish for drinks) to relieve stress.

Dried pollack (nogaeri) seasoned and grilled. It has a chewy and savory taste and pairs particularly well with beer.

Deodeok (mountain tendril) is flattened, coated with gochujang sauce, and grilled. The unique fragrant, slightly bitter taste of deodeok combined with the sweet and spicy sauce makes it a good side dish for rice or an anju.

Chicken feet are stir-fried or grilled in a spicy sauce. While boneless options are available, bone-in chicken feet are rich in collagen. It is characterized by its intensely spicy flavor and chewy texture, making it very popular as an anju.

Grilled seasoned pork rind. It is characterized by its chewy, sticky texture and savory taste. It is known to be rich in collagen and good for skin health.

Grilled chicken feet, enhanced with a spicy sauce for a more delicious experience. It features a chewy texture and spicy flavor, making it a popular anju.

A dish made by folding thinly sliced egg crepes. It has a soft texture and a mild flavor, making it a popular side dish and anju for children and adults alike.

A dish made by stir-frying tofu with pork, kimchi, and other ingredients in a spicy sauce. The combination of soft tofu, rich flavors of the ingredients, and spicy sauce makes it a good side dish for rice or an anju.

Fresh live octopus is sliced whole and seasoned with sesame oil and salt. It is characterized by the lively movement of the wriggling octopus, its chewy texture, and savory taste. It is a unique Korean experience of enjoying live seafood.

Fresh raw oysters are enjoyed as they are. You can feel the aroma of the sea along with a soft and moist texture, and they are often eaten with cho-gochujang (spicy red pepper paste) or lemon juice.

Steamed fresh scallops. It is characterized by its soft, chewy texture and mild flavor.

Fresh sea cucumber is prepared and enjoyed raw. It is characterized by its unique crunchy texture and the aroma of the sea. It is considered a precious seafood.

Fresh sea pineapple with the shell removed is enjoyed raw. It has a strong sea aroma and a unique bitter taste. It is eaten dipped in cho-gochujang (spicy red pepper paste).

Grilled gizzard shad, a seasonal autumn fish, seasoned with salt until golden brown. It can be eaten with the bones and has an excellent savory and oily taste.

A Korean winter delicacy made by repeatedly freezing and thawing saury or mackerel pike, then drying it. It has a chewy and savory taste and is eaten wrapped in seaweed or kelp with garlic, chili peppers, and miyeok, dipped in cho-gochujang (spicy red pepper paste).

A spicy and refreshing soup dish made by simmering pork backbone for a long time. It contains tender meat and aged cabbage, making it a great hangover cure.

A Korean-style fusion stew made with ham, sausage, ramen, kimchi, and other ingredients, simmered in a spicy broth. The flavors of the various ingredients combine to create a deep and rich taste.

A spicy braised chicken dish with potatoes, carrots, and other vegetables. It is characterized by its spicy, sweet, and salty flavor, and is good to eat with rice.

Pork belly marinated in gochujang sauce and grilled with a smoky flavor. The spicy and sweet sauce combined with savory pork belly makes it a good side dish for rice or an anju.

Rice, various vegetables, meat, and egg are placed in a hot stone pot with gochujang and mixed together. You can enjoy the crispy scorched rice at the bottom of the pot.

A representative Korean stew made by simmering well-fermented kimchi and pork. It is characterized by its sour and spicy taste.

A savory and deep-flavored stew made with Korean soybean paste. It is cooked with tofu, vegetables, and seafood.

A stew made with soft tofu as the main ingredient, along with seafood, meat, or vegetables, simmered in a spicy broth. It is characterized by its soft tofu and spicy soup.

A refreshing noodle dish made by mixing noodles in cold kimchi broth and enjoying it with kimchi. It is characterized by its sweet, sour, and refreshing taste, making it a summer delicacy.

Noodles mixed with spicy and sour gochujang sauce. It tastes even better when mixed with crisp vegetables.

Noodles are served in a warm anchovy broth. It is characterized by its mild and refreshing broth and is called Banquet Noodles because it was traditionally eaten at feasts.

Noodles are cooked in a thick and savory broth made with ground perilla seeds. It is characterized by its rich and smooth taste.

A bowl of freshly cooked white rice. It is a basic meal that goes well with all Korean dishes.

A spicy and hot instant noodle dish. It is cooked and served hot.

A traditional Korean soup dish made by boiling thinly sliced rice cakes in a clear broth. It is mild and warm, and is often eaten on New Year's Day.

A hearty noodle soup made with a variety of seafood, resulting in a refreshing and clean taste. The chewy noodles and the deep flavor of the seafood are well combined.

A dish made by whisking eggs and steaming them or simmering them in a ttukbaegi (earthenware pot) until soft. It has a moist and mild taste and is good to eat with spicy food.

A hot pot dish made with various fresh mushrooms as the main ingredient, along with vegetables and meat. You can enjoy the mild and deep mushroom aroma.

A spicy braised chicken dish with potatoes, carrots, and other vegetables. It is characterized by its spicy, sweet, and salty flavor, and is good to eat with rice.

A hot pot dish made with tofu as the main ingredient, along with various vegetables and meat. It is characterized by its mild and healthy taste.

A savory and thick stew made with soybean pulp (the residue left after grinding soybeans), pork, and kimchi. It is characterized by its healthy and hearty taste.

A nourishing soup made by simmering a whole chicken with medicinal herbs like Hwanggi (astragalus). It has a mild and healthy taste and is good for restoring energy.

A nourishing dish made by simmering a whole native chicken, which has a chewier texture and richer flavor than regular chicken, with Hwanggi (astragalus). It is characterized by its deep and rich taste.

A nourishing dish made by simmering native chicken using the same method as boiled duck. You can enjoy the chewy meat and the deep broth.

A nourishing dish made by simmering a whole duck. It is fattier than boiled chicken but has a more savory and deep flavor, and is good for restoring energy.

Duck meat is mixed with a sweet and spicy sauce and grilled on a griddle. The combination of chewy duck meat and the sauce is excellent.

A healthy dish made by simmering a whole chicken in water. It is mild and warm, and can be dipped in salt or eaten with rice like porridge.

This is a representative Korean distilled soju. It is characterized by its clear and clean taste, with an alcohol content of about 17-20%. It is best enjoyed chilled.

A refreshing 500ml Korean beer, served chilled. It is characterized by its crisp and refreshing taste.

A traditional Korean rice wine made from rice, with a clear and clean taste. It is characterized by its smooth and clean finish, with an alcohol content of about 13%.

A traditional Korean liquor made from glutinous rice and 12 kinds of medicinal herbs, including ginseng and goji berries. It has a subtle herbal aroma and a smooth taste, with an alcohol content of about 13%.

A traditional Korean liquor made from hawthorn berries. It has a sweet and sour taste with a subtle aroma, and an alcohol content of about 13%.

A traditional Korean fruit wine made from bokbunja (black raspberry). It has a sweet and refreshing taste with an alcohol content of about 15%. Its red color is attractive.

A traditional cup shaped like a bowl, used for drinking makgeolli.

A traditional Korean rice wine made from fermented rice. It has a smooth and slightly sour taste with an alcohol content of about 6%. It is served in a makgeolli cup.

A makgeolli produced in the Seoul region, characterized by its smooth finish and clean taste.

A makgeolli produced in Jipyeong, Gyeonggi Province, famous for its smooth and refreshing taste.

One of the most popular makgeolli brands in Korea. It is characterized by its fresh and clean taste.

A sweet makgeolli with a banana flavor. It is smooth and sweet, making it easy for makgeolli beginners to enjoy.

Makgeolli with a chestnut flavor. It is characterized by its savory and sweet chestnut aroma.

Similar to makgeolli, but with rice grains floating on top, this is a traditional Korean rice wine. It is sweeter and more refreshing than makgeolli, with an alcohol content of about 13%.

A traditional pitcher used for serving makgeolli or dongdongju, used when sharing with multiple people.