BBQ Cadet

Grilled Korean dumplings, stuffed with chicken and vegetables. The skin is crispy and golden, the inside juicy. To be dipped in the provided vinegary soy sauce.

Japanese dough balls filled with octopus pieces, grilled in a special mold. Served hot, crispy on the outside and melting on the inside, drizzled with takoyaki sauce and mayonnaise.

Savory and crispy Korean pancake filled with various thinly sliced vegetables. Texture is both soft and crunchy. Enjoyed cut into pieces, dipped in soy sauce.

Glowingly red Korean pancake incorporating spicy fermented kimchi. Tangy, acidic, and umami flavor with a crispy texture. A popular Korean cuisine classic as an appetizer or side dish.

Tteokbokki: Chewy rice sticks simmered in a thick, sweet, and very spicy red sauce (gochujang). Characteristic chewy and melting texture. An iconic Korean street food.

Japchae: Stir-fried translucent sweet potato noodles with beef and vegetables. Seasoned with sesame oil and soy sauce for a sweet and savory taste. Pleasant elastic and slippery texture.

Shrimp coated in a light batter and fried until golden. Crispy on the outside, tender on the inside. Usually served with a dipping sauce.

Dakgangjeong: Chicken pieces double-fried for extreme crispiness, then coated in a sticky, sweet, and spicy sauce. Often sprinkled with sesame or peanut seeds.

Korean fried chicken coated in a creamy honey mustard sauce. Offers a perfect balance of sweetness, mild spice, and the chicken's crispiness.

Rich and nutritious stew prepared with simmered lamb meat. The broth is flavorful and often seasoned with herbs and spices to complement the lamb's taste.

Naengmyeon: Thin, elastic buckwheat noodles served in a chilled, tangy beef broth. Topped with slices of meat, hard-boiled egg, cucumber, and pear. Very refreshing, especially in summer.

Kimchi-jjigae: Spicy, bubbling stew made with aged kimchi, pork, and tofu. Intense, spicy, and tangy flavor. Eaten with a bowl of white rice to balance the flavors.

Haemul-jjigae: Seafood-rich stew (shrimp, shellfish, crab) simmered in a spicy gochujang broth. Deep marine flavor enhanced by chili.

Budae-jjigae (Army Stew): Fusion dish born after the war, combining Korean ingredients (kimchi, gochujang) and American ones (sausages, spam, beans). Rich, spicy, and hearty broth.

Chicken marinated in a spicy sauce, sautéed with vegetables and topped with melted cheese. The mix of spiciness and creamy cheese is very popular. A convivial dish served for two.

Spicy sautéed pork belly served with an abundance of melted cheese. Rich, savory, and spicy. Generous portion to share.

Beef Bibimbap: Bowl of rice topped with sautéed beef, various vegetables, and an egg. To be vigorously mixed with spicy sauce (gochujang) before eating.

Squid Bibimbap: Variation with sautéed squid pieces, often lightly spiced. Offers a tender texture and marine flavor to the classic dish.

Chicken Bibimbap: Served with marinated and sautéed chicken. A lighter but equally flavorful option, accompanied by traditional vegetables.

Tofu Bibimbap: Vegetarian version with tofu as the protein source. Mild and textured, it absorbs the spicy sauce well when mixed.

Pork Bibimbap: Topped with sautéed pork, often spicy (Jeyuk). Adds savory richness to the rice and vegetable mix.

Thin slices of beef marinated in a sweet soy sauce with garlic, sugar, and sesame oil. Grilled at the table, tender and caramelized. Often eaten wrapped in a lettuce leaf.

Samgyeopsal: Thick slices of unmarinated pork belly. Grilled until crispy. To be dipped in salted sesame oil and eaten with ssamjang (soybean paste).

Dak-bulgogi: Marinated chicken pieces, usually in a soy or chili-based sauce, ready for grilling. Tender and flavorful.

Fresh squid marinated in a spicy red sauce. Quickly grilled to remain tender. Adds a spicy seafood touch to the barbecue.

Savory and juicy Japanese-style sausages, perfect for grilling. Often scored to cook evenly and open up nicely when cooked.

Complete barbecue assortment including beef, pork, chicken, and squid. Ideal for tasting everything and sharing a convivial experience.

Extra portion of kimchi, the traditional spicy fermented Korean cabbage. Essential accompaniment for grilled meats and rice.

Bowl of steamed white rice, an essential neutral accompaniment to balance spicy and savory dishes.

Traditional Korean dessert, which may vary by day (often rice or red bean based). Sweet and subtle.

Ball of ice cream wrapped in a thin layer of glutinous rice dough (mochi). Chewy texture on the outside and icy on the inside. Available in various fruity or green tea flavors.

Japanese fish-shaped cake, made of waffle batter and filled, traditionally with sweet red bean paste (anko) or sometimes custard. Served warm.

Sorbet served directly in the frozen rind of the fruit (orange, lemon, or coconut). Refreshing presentation and intense fruit flavor.

Classic cola sodas, original or sugar-free version. Refreshing carbonated drink.

French sparkling non-alcoholic orange drink with orange pulp. Fruity and fizzy taste.

Sweet iced tea, usually flavored with peach or lemon. Very thirst-quenching.

Fermented ginger non-alcoholic sparkling drink. Spicy and pungent ginger flavor.

Korean plum juice (Maesil-cha). Mild, sweet, and slightly tart, known for aiding digestion.

Classic orange juice, fruity and rich in vitamins.

Popular Korean fruit drinks. Pear juice often contains Korean pear pulp, which is very soft. Grape juice sometimes contains whole grape pieces (Bongbong).

Refreshing aloe vera drink, mild and containing small pieces of aloe vera gel.

Still natural mineral water from the French Alps.

Italian natural sparkling mineral water, finely carbonated.

Korean lager beer (like Cass or Hite). Light, crisp, and very refreshing, perfect for accompanying spicy dishes.

International pale lager beer, balanced and accessible.

Renowned light and thirst-quenching Chinese pale lager with a subtle malt note.

Makgeolli: Traditional Korean rice wine, milky and sparkling. Mild, slightly sweet, and tangy taste. Moderate alcohol content (around 6-8%). Gently shake before serving.

Korean black raspberry wine. Deep red color, fruity, sweet, and rich taste, reminiscent of dessert wine or red fruit liqueur.

Clear and colorless Korean spirit, the most popular in Korea. Neutral taste similar to a light vodka but smoother and slightly sweet. Drunk neat in shots.