Bibimbap

A varied assortment of Korean starters to share. Ideal for discovering different flavors: sweet and savory crispy chicken, dumplings, and fritters. · Varied textures, from crispy to soft. · To be shared as an aperitif.

Fried chicken coated in a sweet and spicy Korean sauce (yangnyeom), sprinkled with peanuts. · Crispy on the outside, tender on the inside, with a rich and sticky taste. · A classic of Korean street food.

A savory Korean pancake made with spicy fermented kimchi. · Crispy on the edges and soft in the center, with the tangy and spicy flavor of kimchi. · Eaten hot, often accompanied by Korean alcohol.

Soft rice cakes (tteok) simmered in a spicy sauce (gochujang), covered with melted cheese. · Typical chewy texture, very spicy taste softened by cheese. · Very popular comfort food in Korea.

Fried tofu served with sautéed kimchi. The tofu is coated in starch for a light texture. · Contrast between the soft and crispy tofu and the spicy and tangy kimchi. · Often served as 'Anju', a dish to accompany alcohol.

Fresh salad of blanched squid seasoned with a spicy and vinegary sauce. · Tangy, spicy, and fresh flavor thanks to the crunchy vegetables. · Light and stimulating starter.

Shrimp fried in a light and crispy batter. · Golden and tasty. · To be dipped in a soy-vinegar sauce.

Grilled Korean dumplings, filled with meat or vegetables. · Crispy shell and juicy filling. · Similar to Japanese gyozas.

Vegetarian version of bibimbap with a fried egg. · Mix the rice, vegetables, and egg with the chili sauce before enjoying. · Complete and balanced dish.

Bibimbap topped with crispy tofu (gluten-free). · Ideal option for vegetarians or gluten intolerant individuals. · Mix of soft and crunchy textures.

Bibimbap with spicy pork (Jeyuk). · The pork is marinated in a gochujang chili sauce, providing a rich and spicy flavor. · Hearty and energetic dish.

Bibimbap with sautéed squid, often spicy. · Seafood provides a firm texture and a briny taste that pairs well with vegetables. · Marine and spicy flavors.

Bibimbap topped with pieces of caramelized fried chicken (Dakgangjeong). · The chicken is tender and crispy, contrasting with the rice and vegetables. · A fusion of sweet and savory flavors.

The most classic bibimbap with beef marinated in soy sauce (Bulgogi). · The meat is tender and slightly sweet. · A must-have in Korean cuisine.

A modern variation of bibimbap with breaded salmon. · Salmon adds creaminess and omega-3s. · Slightly crispy thanks to the starch.

Quick and economical lunch set. · Allows you to try classics (dumplings, bibimbap) at a reduced price. · Available only on weekday lunchtimes.

Menu adapted for children, less spicy and reduced portions. · Includes a full meal, a dessert, and a drink. · Ideal for discovering Korean cuisine gently.

Three small typical Korean side dishes (marinated, sautéed vegetables, etc.). · Essentials to accompany rice and the main dish. · Varieties change often depending on the day.

Spicy fermented cabbage, the Korean national dish. · Sour, spicy, and umami taste. · Rich in probiotics.

Korean steamed white rice. · Sticky and soft, perfect for accompanying saucy dishes.

Extra portion of protein to enhance your dish.

A complete meal served in a compartmentalized tray (lunch box). · Allows you to taste a bit of everything: starters, main course, rice, and side dishes. · Very popular set menu for lunch or solo dinner.

Korean beef and mushroom fondue, simmered at the table. · Rich and flavorful broth, full of umami thanks to the mushrooms. · Communal dish, once reserved for the royal court.

Korean marinated beef barbecue, cooked in front of you. · Traditionally eaten by wrapping meat and rice in a lettuce leaf (ssam). · Sweet, savory, and smoky flavor.

Spicy chicken stir-fry with vegetables and sweet potatoes, a specialty of the city of Chuncheon. · Cooked on a large hot plate at the table. · Rich in flavor, spicy, and very convivial.

Silken tofu stew (extra soft) in a spicy broth. · Creamy texture of tofu that melts in the mouth, enhanced by the chili. · Comforting dish, served very hot.

Stew version of Bulgogi (Ttukbaegi Bulgogi). · Sweet and savory broth with tender beef and clear noodles. · Less spicy than other stews, very flavorful.

Traditional Korean glutinous rice fritter, soaked in ginger syrup. · Soft and chewy texture, sweet and fragrant taste. · A historical treat brought up to date.

Assortment of rice cakes (tteok) and traditional cookies (yakgwa). · Sweet flavors of red bean, honey, and spices. · Served with a digestive cocktail.

Traditional dessert with steamed pear with honey and pepper. · Sweet, warm, and soothing for the throat. · Served here with ice cream for a hot-cold contrast.

Hotteok: Korean pancake filled with melted brown sugar and seeds. · Crispy outside, gooey inside. · Popular street dessert revisited in a trendy way.

Cheesecake flavored with Yuja (Korean citrus similar to lemon). · Fresh, tangy, and creamy.

Selection of ice creams in Asian or classic flavors. · Refreshing to finish the meal.