Bibimbaps

Pork stir-fried with fermented kimchi and a spicy sauce. The taste is both spicy, tangy, and rich in umami thanks to the pork. Pairs perfectly with white rice.

Strips of pork sautéed in a savory homemade sauce, usually based on chili paste (gochujang). Tender and slightly spicy.

Fried chicken coated in a sticky, spicy red sauce (Yangnyeom). Crispy on the outside and tender on the inside, with a sweet-salty-spicy balance.

Fried chicken coated in a sweet and sour sauce. Mild and tangy flavor without chili, ideal for those who prefer to avoid spicy dishes.

Stir-fried seafood mix (often squid) with vegetables in a very spicy sauce. Tender and chewy texture of seafood with a rich sauce.

Yukhoe: finely chopped raw beef, seasoned with sesame oil, soy sauce, garlic, and Asian pear. Often served with a raw egg yolk. Melts in your mouth with a fresh, nutty taste.

Sea snails mixed with crunchy vegetables and a spicy vinaigrette sauce. Fresh, tangy, and spicy flavor with a pleasant chewy texture.

Silken tofu served cold with a spicy sauce. The tofu is very tender and mild, contrasting with the zesty sauce.

Assortment of banchan (Korean side dishes) including kimchi, bean sprouts, seaweed, and lotus roots. Ideal for accompanying rice and main dishes.

Bowl of steamed white rice.

Marbled beef cut (ribeye) to grill yourself at the table. Tender and flavorful meat. To be eaten wrapped in a lettuce leaf with ssamjang sauce.

Thin slices of beef marinated in a sweet soy sauce with garlic and sesame oil. Mild and savory flavor, caramelizes when cooked.

Samgyeopsal: slices of fresh pork belly (fatty pork) for grilling. Rich and fatty texture, becomes crispy when cooked. Classically eaten with grilled garlic and kimchi.

Grillable slices of duck for barbecue. Rich flavor and firm texture.

Hot stone pot rice (Dolsot) with sautéed beef, assorted vegetables, and egg. The scorching hot bowl makes the rice crispy at the bottom. Mix well with the spicy sauce.

Bibimbap topped with beef marinated in a special homemade sauce. Rich and slightly sweet-salty flavor.

Spicy pork bibimbap. The pork is stir-fried with chili, offering a zesty flavor that blends with the vegetables and rice.

Bibimbap with spicy stir-fried squid. A seafood version of the classic, with a tender texture.

Bibimbap topped with spicy sauced chicken pieces. Served in a sizzling hot stone bowl.

Sweet and sour chicken bibimbap. A non-spicy option, combining vegetables and hot rice with flavorful chicken.

Vegetarian version of bibimbap (if eggs are consumed). A colorful mix of sautéed vegetables (namul) over rice, topped with an egg.

Light and refreshing Korean lager beer. Ideal for accompanying spicy dishes or barbecue.

Korean plum wine (Maesilju). Sweet, fruity, and fragrant flavor, often consumed as an aperitif or with a meal.

Korean black raspberry wine. Rich, sweet, and tart flavor, reminiscent of blackberry wine. Considered healthy.

Classic Soju. Clear distilled spirit with a neutral, slightly sweet taste. Very popular, it traditionally accompanies Korean barbecue.

Fermented rice wine infused with various herbs, including ginseng. Complex, herbaceous, and slightly bitter taste. Called '100-year wine' for its supposed virtues.

Traditional alcohol made from hawthorn fruits and rice. Sweet and slightly tart flavor, very aromatic.

Insamju, ginseng-infused liqueur. Very pronounced earthy and herbaceous taste characteristic of ginseng.

Premium soju traditionally distilled. Purer, smoother, and more refined taste than classic industrial soju.