Gangnam

Lunch menu including either a starter and a main, or a main and a dessert. A varied selection of Korean classics for a complete and quick meal.

Complete lunch menu including starter, main course, and dessert. Ideal for discovering a range of Korean flavors in one meal.

Grilled chicken dumplings (Mandu) stuffed with chicken and grilled until crispy. Usually served with a vinegary soy sauce.

Fresh salad with silken tofu, a very tender soy curd. Seasoned with a light vinaigrette, often based on soy and sesame.

Salad with homemade chicken pieces. A fresh and protein-rich mix with Korean flavors.

Shrimp and vegetables coated in a light batter and fried. Crispy on the outside and tender on the inside, similar to tempura.

Tofu slowly braised in a spicy chili-based sauce. The tofu absorbs the rich and spicy flavors of the sauce.

Thick, savory pancake filled with various shredded vegetables. Crispy on the edges and soft in the center, served with a dipping sauce.

Korean savory pancake (Haemul Pajeon) incorporating a mix of seafood and green onions. Rich in marine flavors and varied textures.

Savory pancake (Kimchijeon) made with fermented kimchi, giving it an orange-red color and a characteristic spicy and tangy taste.

Fried chicken pieces, crispy, coated in a spicy and sweet Korean sauce (Yangnyeom). A Korean street food classic.

Fried chicken wings served with a spicy sauce. The skin is crispy and the meat is juicy.

Tteokbokki: thick and chewy rice cakes simmered in a spicy and sweet red sauce made from gochujang. Pleasant chewy texture.

A variation of Tteokbokki topped with melted cheese. The cheese softens the spiciness of the sauce and adds creaminess.

Japchae: transparent sweet potato noodles stir-fried with shredded vegetables and beef, seasoned with sesame oil and soy sauce. Mild flavor and elastic texture.

Dubu Kimchi: dish consisting of stir-fried kimchi with pork, served with slices of plain blanched tofu. The neutral tofu balances the spicy and intense kimchi.

Ojing-eo Bokkeum: squid cut into pieces and quickly stir-fried with vegetables in a very spicy sauce. Tender and chewy texture.

Yukhoe: finely chopped raw beef, seasoned and served with a raw egg yolk and Korean pear (nashi) sticks for sweetness and crunch.

Bulgogi: thin slices of beef marinated in a sweet and savory soy sauce, grilled to caramelize the juices. Tender and flavorful.

A special preparation of marinated beef with a touch of sweet chili, offering a unique, slightly spicy flavor.

Noble cut of beef marinated to tenderize it and infuse it with Korean flavors before grilling.

Marinated duck breast slices. The marinade complements the rich flavor of the duck, which becomes crispy and juicy when cooked.

Dakgalbi: chicken marinated in a gochujang-based sauce (chili paste). Spicy flavor and tender meat.

Jeyuk Bokkeum: pork marinated in a spicy red sauce. A rich and flavorful dish, very popular in Korea.

Samgyeopsal: thick slices of plain grilled pork belly. Traditionally eaten wrapped in lettuce leaves with ssamjang sauce.

Squid marinated in a spicy sauce. Quickly grilled to remain tender while developing a smoky and spicy flavor.

Osam Bulgogi: surf and turf combination of pork and squid marinated together in a spicy sauce.

Plant-based meat substitute mimicking the texture and taste of Korean marinated beef.

Vegetable alternative to chicken, prepared with traditional Korean seasonings.

Kimchi Jjigae: spicy and bubbling stew made with aged kimchi, tofu, and pork. Deep, sour, and spicy flavor.

Sundubu Jjigae: very tender silken tofu stew with seafood in a spicy broth. Creamy texture of the tofu contrasting with the spicy broth.

Doenjang Jjigae: rich and earthy stew made from fermented soybean paste (similar to miso but stronger), with vegetables and tofu.

Mandu Guk: clear and flavorful broth containing stuffed Korean dumplings. A comforting and mild dish.

Samgyetang: nutritious traditional soup containing a small whole chicken stuffed with glutinous rice, garlic, jujube, and ginseng. Eaten to restore energy.

Bibimbap with marinated beef (Bulgogi). Mix the rice, meat, vegetables, and egg with the chili sauce before enjoying.

Yukhoe Bibimbap: fresh version of bibimbap served with seasoned raw beef (tartare) instead of cooked meat.

Bibimbap with spicy chicken. The spiciness of the chicken pairs perfectly with the vegetables and rice.

Bibimbap served with pork stir-fried in a spicy sauce, adding a rich and savory flavor to the dish.

Seafood bibimbap with spicy squid. A textured and flavorful variation.

Bibimbap using a vegetarian beef substitute, maintaining the traditional experience without meat.

Bibimbap with a vegetable chicken alternative, served with all the classic vegetables.

Vegetarian bibimbap where meat is replaced by tofu, providing a soft and light texture.

Portion of rice, likely purple rice (white rice mixed with black rice) often served in Korean restaurants.

Portion of spicy fermented cabbage prepared on-site. Essential for a complete Korean meal.

Banchan: assortment of various small side dishes (marinated, stir-fried vegetables, etc.) served for sharing.

Fruity and sweeter version of traditional soju. Lower alcohol content and very popular with young people.

Refined Korean rice wine (clear rice wine). Clean and light taste, pairs well with light dishes.

Retro-style soju, bringing back the classic taste of past years. Iconic blue bottle.

Korea's most popular soju. Filtered through bamboo charcoal for a fresh and clean taste.

Original version of Chamisul with a higher alcohol content for a fuller flavor.

Soju from Jeju Island, made with pure volcanic water. Mild and pure.

Stronger version of Jeju Hallasan soju. Clean taste with a more intense finish.

Premium soju traditionally distilled, aged for a rich and deep flavor. Comparable to high-quality spirits.

Large format of Hwayo 25% premium soju.

Milky and sparkling Korean rice wine. Slightly sweet, tangy, and cloudy as it is unfiltered. Shake gently before drinking.

Fermented rice wine infused with various medicinal herbs, including ginseng. Complex and herbaceous taste, reputed to be good for health.

Korean black raspberry wine. Sweet, fruity, and rich, reminiscent of a dessert wine or red berry liqueur.

Korean craft beer (Pale Ale), often with fruity citrus notes and a hoppy finish.

The most common lager beer in Korea. Very light, carbonated, and refreshing, ideal for accompanying spicy dishes.

Korean pilsner-style beer, brewed without adding water after fermentation. Richer and maltier taste than standard lagers.

Sweet carbonated drink with a cola flavor.

Sugar-free version of the famous cola.

French carbonated drink made from orange juice and pulp.

Sweet and refreshing iced tea, usually flavored with peach or lemon.

Classic fruit juices served by the glass.

Sikhye: traditional sweet Korean rice drink, containing cooked rice grains. Sweet and malty flavor.

Refreshing drink combining green tea and grape flavor.

Maesil-cha: tea made from fermented green plum syrup. Sweet and sour taste, often consumed for digestion.

Hyeonmi-cha: tea infused with roasted brown rice. Toasted nutty flavor, light and soothing.

Sweet drink containing aloe vera gel. Slightly gelatinous texture and sweet white grape flavor.

French Alps natural still mineral water.

Italian natural sparkling mineral water.