대장 DAEJANG (restaurant coréen)

A rich and hearty Korean stew made with pork spine bones, potatoes, and vegetables. The broth is deep, savory, and typically spicy. It's a communal dish meant to be shared in the center of the table.

Stir-fried chicken marinated in a gochujang (chili paste) based sauce, cooked with sweet potatoes, cabbage, and rice cakes. The taste is a balance between spicy and sweet.

Beef intestines stir-fried with various vegetables in a spicy sauce. The intestines have a distinct chewy texture and a rich, fatty flavor that pairs well with the spicy seasoning.

Nicknamed 'army stew', this fusion dish contains kimchi, spam, sausages, noodles, and cheese in a spicy broth. It's a comforting dish with intense flavors.

A trendy pastry made by baking croissant dough in a waffle maker, resulting in a crispy and flaky texture. Served warm with a scoop of vanilla ice cream for contrast.

A scoop of ice cream available in Asian flavors. Ideal for finishing the meal on a sweet and refreshing note.

Standard hot coffee.

Popular Korean dessert made of finely shaved milk ice, resembling snow. It is sweet, melts in your mouth, and served with various gourmet toppings.

Traditional Korean rice wine, unfiltered, giving it a milky appearance. It is sweet, slightly effervescent, and has a low alcohol content.

Korea's most popular alcohol. It's a clear, neutral distilled spirit, often compared to a light, sweet vodka. Usually drunk as shots.

Korean fruit wine made from wild black raspberries. It has a deep red color and a rich, fruity, and sweet taste.

Fermented rice wine infused with various medicinal herbs, including ginseng. It has a distinctive earthy and aromatic flavor.