GAMJATANG

Thinly sliced beef marinated in a sweet soy sauce and grilled. The meat is tender with a characteristic sweet and savory flavor. Usually enjoyed wrapped in lettuce leaves with rice.

Mixed rice served in a scorching stone bowl, creating a crispy rice layer at the bottom. Topped with various vegetables, meat, and an egg. To be mixed carefully with chili paste (gochujang) before eating.

A spicy and refreshing fish soup prepared with fresh cod and vegetables like radish. The broth is clear but enhanced by chili. Appreciated for its invigorating properties.

A bubbling stew of silky tofu (extra tender) in a spicy broth. Often contains seafood or meat and an egg cracked into it. Soft and creamy texture with a pungent flavor.

A rich and spicy stew simmered with beef intestines and various vegetables. The intestines provide a chewy texture and a deep flavor to the broth. A convivial dish to share.

A hearty soup prepared with pork bones (neck) and whole potatoes. The broth is rich, spicy, and flavored with wild sesame seeds. The meat is very tender and falls off the bone.

A stir-fried dish combining pork and fermented kimchi. The pork fat softens the acidity and spiciness of the kimchi. Savory and intense, ideal with rice or alcohol.

A Korean-American fusion stew made with kimchi, sausages, ham, and noodles. The broth is spicy and rich. A very popular comfort food.

A classic of Korean cuisine, this stew is made with well-fermented kimchi and pieces of pork. The taste is deep, both spicy and tangy. Served piping hot.

Marinated chicken stir-fried with vegetables (cabbage, sweet potato) and a spicy gochujang sauce. Spicy and slightly sweet flavor. Often finished by stir-frying rice in the remaining sauce.

Beaten eggs steamed in a small earthenware pot. The result is a light, fluffy, and flavorful egg soufflé. Served very hot.

Grilled chicken gizzards, appreciated for their firm and crunchy texture. Simple seasoning often with garlic and salt. A popular appetizer with alcohol.

Chicken gizzards coated in batter and fried until crispy. Offers a contrast between the crispiness of the frying and the unique texture of the gizzard.

Octopus stir-fried over high heat with vegetables in a very spicy sauce. Served with plain noodles to balance the heat of the chili. Tender and elastic texture.

A seafood medley (shellfish, shrimp) steamed or braised in a thick, spicy sauce, often with crunchy bean sprouts. Rich in marine and spicy flavors.

Large bowl of cold buckwheat noodles served with a variety of thinly sliced fresh vegetables. Mixed with a sweet and sour spicy sauce. A refreshing and light dish.