정든김밥

Wonjo Kimbap (Original Kimbap). Classic Korean rice roll wrapped in seaweed, filled with pickled radish, carrots, spinach, egg, and ham. Savory and crunchy textures. A convenient bite-sized meal.

Vegetable Kimbap. Korean rice roll packed with extra fresh vegetables. Crunchy, light, and savory. Perfect for a healthy, quick meal.

Spicy Kimbap. Rice roll filled with spicy ingredients like chili peppers. Offers a sharp, spicy kick alongside savory ingredients.

Kimchi Kimbap. Rice roll filled with spicy, fermented kimchi. Tangy, spicy, and crunchy. A popular variation for kimchi lovers.

Rice roll enhanced with a slice of processed cheese. Creamy and savory, balancing the salty ingredients. A favorite among children and cheese lovers.

Rice roll filled with savory canned tuna mixed with mayonnaise and perilla leaves. Rich, creamy, and aromatic. One of the most popular kimbap varieties.

Beef Kimbap. Rice roll filled with seasoned stir-fried beef. Sweet and savory flavor profile. A hearty and protein-rich option.

Double Cheese Kimbap. Rice roll with a double portion of cheese for extra creaminess. Rich and satisfying. Best for those who love a strong cheesy flavor.

Cheese Tuna Kimbap. A combination of creamy cheese and savory tuna salad in a rice roll. Rich, creamy, and filling. Combines two popular flavors in one.

Spicy rice roll with tuna and hot chili peppers. Creamy yet spicy. Provides a stimulating kick to the rich tuna flavor.

Spicy Beef Kimbap. Rice roll filled with seasoned beef and spicy chili peppers. Sweet, savory, and spicy. A flavorful twist on the standard beef kimbap.

Anchovy Chili Kimbap. Rice roll filled with spicy stir-fried anchovies and chili peppers. Salty, spicy, and crunchy. A distinctively Korean flavor combination.

Spam Kimbap. Rice roll featuring a thick slice of Spam (luncheon meat). Salty and savory. A modern favorite with a familiar taste.

Egg Roll Kimbap. Rice roll wrapped in a thin layer of egg omelet instead of or in addition to seaweed. Soft texture and mild, savory taste.

Donkatsu Kimbap. Rice roll containing a strip of fried pork cutlet. Crunchy and savory with a hint of cutlet sauce. A fusion style roll.

Assorted Kimbap. A selection of different kimbap rolls in one serving. Allows sampling of various flavors. Great for indecisive eaters.

Ramyeon (Instant Noodles). Korean instant noodles cooked in a spicy broth with egg and green onions. Chewy noodles with a savory, spicy kick. A beloved national comfort food.

Cheese Ramen. Spicy ramen topped with a slice of cheese. The cheese melts into the broth, making it creamy and milder. A popular variation.

Rice cake ramen. Ramen noodles with added sliced rice cakes. Offers a chewy texture contrast to the noodles. Hearty and filling.

Mandu Ramen. Ramen cooked with dumplings. The dumplings add a meaty, savory element to the spicy noodle soup.

Jjamppong Ramen. Ramen noodles in a spicy, seafood-flavored broth, similar to Jjamppong soup.

Special Ramen. Deluxe ramen with a variety of toppings like dumplings, rice cakes, and cheese. A complete and satisfying noodle meal.

Tteokguk (Rice Cake Soup). Traditional soup with sliced rice cakes in a savory beef or anchovy broth. Soft and chewy texture. Traditionally eaten on New Year's Day but enjoyed year-round.

Tteok Mandu Guk (Rice Cake and Dumpling Soup). Soup containing both sliced rice cakes and dumplings. A hearty meal combining soft and chewy textures with savory fillings.

Jjolmyeon (Chewy Noodles). Very chewy wheat noodles mixed with a spicy, sweet, and tangy sauce and fresh vegetables. Elastic texture and refreshing taste. Served cold.

Kalguksu (Knife-cut Noodles). Knife-cut wheat noodles in a warm, savory broth, often with zucchini and clams. Soft noodles and comforting soup. Served hot.

Sujebi (Hand-pulled Dough Soup). Hand-pulled dough flakes in a clear, savory broth with vegetables. Chewy, rustic texture. A warm comfort food.

Kimchi Sujebi (Kimchi Hand-pulled Dough Soup). Hand-pulled dough soup with kimchi added for a spicy and tangy flavor. Warming and hearty.

Janchi Guksu (Feast Noodles). Thin wheat noodles in a clear anchovy broth topped with vegetables and egg garnish. Light, clean taste. Traditionally served at celebrations.

Bibim Guksu (Spicy Mixed Noodles). Thin wheat noodles mixed with a spicy gochujang sauce and vegetables. Spicy, sweet, and tangy. A stimulating cold noodle dish.

Mul/Bibim Naengmyeon. Thin buckwheat noodles. Choose 'Mul' for cold icy broth or 'Bibim' for spicy mixing sauce. Chewy texture and very refreshing.

Naengmyeon (Cold Buckwheat Noodles). Cold buckwheat noodles served with a savory soy-based dipping sauce or broth. Refreshing and light. Often served with wasabi and radish.

Kimchi Rice Bowl. Rice topped with stir-fried spicy kimchi and vegetables. Tangy and spicy. Mix well before eating.

Japchae Rice Bowl. Rice served with Japchae (stir-fried glass noodles with vegetables and meat). Savory and slightly sweet soy sauce flavor.

Spicy Pork Rice Bowl. Rice topped with spicy stir-fried pork and vegetables. Savory, spicy, and filling. A popular lunch dish.

Spicy Squid Rice Bowl. Rice topped with spicy stir-fried squid and vegetables. Chewy squid with a hot chili sauce kick.

Tuna Rice Bowl. Rice bowl topped with savory tuna, often with mayonnaise and vegetables. Rich and creamy taste.

Bulgogi Rice Bowl. Rice topped with Bulgogi (marinated thin slices of beef). Sweet and savory soy sauce flavor. A non-spicy favorite.

Bulgogi Rice Bowl on Hot Plate. Bulgogi rice served on a hot iron plate. The rice gets slightly crispy at the bottom. Served sizzling hot.

Kimchi Fried Rice on Hot Plate. Kimchi fried rice served on a hot iron plate. Spicy, tangy, and savory with a crispy bottom layer.

Bibimbap (Mixed Rice). Rice topped with assorted vegetables, meat, egg, and spicy gochujang paste. Mix everything thoroughly before eating. A healthy and balanced meal.

Dolsot Bibimbap (Hot Stone Pot Bibimbap). Bibimbap served in a sizzling hot stone bowl. The heat creates a crispy layer of rice at the bottom. Stays hot throughout the meal.

Omurice (Omelet Rice). Fried rice wrapped in a thin egg omelet, topped with ketchup or demi-glace sauce. Sweet and savory. A favorite among children.

Kimchi Omurice. Omurice made with kimchi fried rice inside. Adds a spicy and tangy kick to the creamy egg covering.

Donkatsu Omurice. Omurice served with a side of pork cutlet. A hearty combination of fried rice, egg, and crispy meat.

Kimchi Omurice with Donkatsu. Kimchi omurice served with a pork cutlet. Combines spicy kimchi flavor with savory fried pork.

Chicken Mayo Rice Bowl. Rice bowl topped with fried chicken chunks, mayonnaise, and soy sauce. Rich, savory, and creamy.

Steamed Rice

Tteokbokki (Spicy Rice Cakes). Chewy rice cakes simmered in a spicy and sweet gochujang sauce. The quintessential Korean street food. Spicy and addictive.

Rabokki (Spicy Rice Cakes and Ramen). Chewy rice cakes and ramen noodles simmered in a spicy, sweet gochujang sauce. A popular street food combination.

Special Rabokki. Deluxe version of Rabokki with extra ingredients like dumplings, egg, or cheese. More filling and varied in texture.

Cheddar Cheese Rabokki. Rabokki topped with cheddar cheese. The cheese adds a savory richness and mellows the spice.

Mozzarella Rabokki. Rabokki topped with stretchy mozzarella cheese. Creamy, cheesy, and spicy.

Gogi Mandu (Meat Dumplings). Steamed dumplings filled with seasoned meat and vegetables. Juicy and savory. Served with soy dipping sauce.

Kimchi Mandu (Kimchi Dumplings). Steamed dumplings filled with kimchi, meat, and vegetables. Spicy and tangy flavor inside a soft wrapper.

Odeng (Fish Cakes). Fish cake skewers served in a hot, savory broth. Soft texture and mild taste. A comforting snack or side dish.

Doenjang Jjigae (Soybean Paste Stew). Traditional stew made with fermented soybean paste, tofu, and vegetables. Earthy, savory, and comforting. Similar to miso soup but more robust.

Sundubu Jjigae (Soft Tofu Stew). Spicy soft tofu stew, often with egg and vegetables. Silky texture of tofu in a hot, spicy broth. Served bubbling hot.

Kimchi Jjigae (Kimchi Stew). Stew made with aged kimchi, pork, and tofu. Spicy, sour, and savory. A staple Korean soul food.

Tuna Kimchi Stew. Kimchi stew made with canned tuna instead of pork. Richer and slightly sweeter taste from the tuna.

Kimchi Ramen Stew. Kimchi stew with ramen noodles added. Combines the depth of stew with the enjoyment of noodles.

Tuna Kimchi Ramen Stew. Tuna kimchi stew with ramen noodles added. Hearty, spicy, and savory.

Yukgaejang (Spicy Beef Soup). Spicy beef soup with shredded beef, scallions, and fernbrake. Rich, red broth with a deep savory flavor.

Kongbiji (Ground Soybean Stew). Stew made with ground soybeans (pureed soybeans). Nutty, creamy, and mild texture. Rich in protein.

Ttukbaegi Bulgogi (Clay Pot Bulgogi). Bulgogi (marinated beef) stewed in a clay pot with glass noodles and broth. Sweet and savory soup version of bulgogi.

Saury Kimchi Stew. Kimchi stew made with canned saury fish. Deep, savory flavor from the fish oils combining with spicy kimchi.

Galbitang (Beef Short Rib Soup). Clear beef short rib soup. Mild, savory broth with tender meat. Served with rice.

Donkatsu (Pork Cutlet). Breaded and deep-fried pork cutlet. Crispy on the outside, tender inside. Served with brown sauce, rice, and salad.

Cheese Donkatsu. Pork cutlet filled with mozzarella cheese before frying. Gooey cheese flows out when cut. Rich and crispy.

Special Set A. Assorted kimbap offering a variety of fillings in one serving. Allows sampling of different flavors. Great for indecisive eaters.

Special Set B. A premium set offering a generous variety of items.