Gangnam Grillade

Dish of transparent and elastic sweet potato noodles (dangmyeon), stir-fried with vegetables and beef in a sweet soy sauce and sesame oil. Mild flavor and chewy texture.

A mild and comforting Korean soup containing dumplings (mandus). The broth is clear and savory, often garnished with seaweed and egg.

Rice bowl topped with various stir-fried and seasoned vegetables. Served with spicy sauce (gochujang) to mix yourself before eating.

Fried chicken tossed in a sweet, slightly spicy garlic and chili sauce. Crispy outside, tender inside.

Mixed rice served in a sizzling hot stone bowl (dolsot), making the rice crispy at the bottom. Topped with vegetables and egg, to be mixed with spicy sauce.

Beef version of the famous Korean mixed rice in a hot stone bowl. The mix of hot ingredients creates a harmony of flavors and textures.

Bibimbap served hot with shrimp for a touch of the sea, accompanied by crisp vegetables and grilled rice.

Hot bibimbap with tender chicken pieces, offering a flavorful alternative to red meat.

Protein-rich vegetarian option with silken or firm tofu, served sizzling in a hot stone bowl.

Thinly sliced beef marinated in a sweet and savory soy sauce, grilled for a caramelized and tender taste. A highly appreciated classic.

Spicy land-and-sea mix of pork and squid (Osam-bulgogi), stir-fried in a rich gochujang red sauce. Intense and textured flavor.

Spicy stir-fried pork marinated in a red chili sauce. Savory, slightly sweet, and well-seasoned.

Dak-bulgogi, chicken marinated and stir-fried in a spicy sauce. Tender and fragrant, ideal with rice.

Ojing-eo bokkeum, pieces of squid quickly stir-fried with vegetables in a spicy and slightly sweet sauce. Firm and chewy texture.

Marinated and stir-fried shrimp, offering a seafood flavor enhanced by Korean spices.

A rich combination of pork and shrimp, blending land and sea flavors in a savory sauce.

Assorted seafood stir-fried bulgogi-style, offering a variety of textures and marine flavors.

Crispy fried spring rolls stuffed with chicken and vegetables. Usually served with a fish sauce or sweet and sour sauce.

Light and crispy shrimp fritters, coated in a fine fried batter.

Korean dumplings filled with chicken, can be served fried or steamed. A classic appetizer.

Fresh salad topped with chicken pieces.

Festive dish of stir-fried glass noodles, blending sweet and savory flavors with a unique texture.

Thick and chewy rice cakes (tteok) simmered in a thick, sweet, and very spicy red sauce. An iconic Korean street food.

Korean-style fried chicken coated in a sweet and sour garlic-chili sauce.

Dubu Kimchi, a popular dish of blanched tofu served with stir-fried kimchi and pork. Eaten by assembling the three ingredients.

Haemul Pajeon, a thick and crispy Korean pancake with scallions and assorted seafood. Served with a soy-vinegar dipping sauce.

Spicy and vinegary salad made with whelks (sea snails) and vegetables, often served with thin noodles.

Kimchijeon, a crispy red pancake made with fermented kimchi and batter. Spicy and tangy taste.

Bubbling stew of extra-silken tofu in a spicy broth, often with beef and a raw egg cracked in at serving time.

Doenjang-jjigae, a rich and earthy traditional stew made with fermented soybean paste (doenjang), tofu, and vegetables.

Robust stew made with aged fermented kimchi, pork, and tofu. Deep, spicy, and sour flavor.

Rice dish served in a sizzling hot stone bowl. The rice gets crispy at the bottom from the hot stone.

Chicken bibimbap served very hot in a stone bowl.

Classic beef bibimbap in a dolsot (hot stone bowl) version.

Shrimp bibimbap served hot and crispy.

Vegetarian Bibimbap with tofu in a hot bowl.

Clear soup with Korean dumplings, a light and nourishing dish.

Shrimp prepared bulgogi-style, stir-fried with spices.

The most famous Korean dish: marinated grilled beef, tender and sweet-savory.

Spicy dish combining squid and pork for a land and sea flavor mix.

Spicy stir-fried pork, rich in flavor from the gochujang marinade.

Spicy stir-fried chicken bulgogi-style.

Spicy stir-fried squid, tender and flavorful.

Stir-fried pork and shrimp mix.

Assorted stir-fried seafood.

Simply grilled salmon, often served with rice and side dishes.

Grilled mackerel with crispy skin and rich, fatty flesh. A very common fish dish in Korea.

Whole or filleted grilled sea bream, with white and delicate flesh.

Vietnamese salad with rice vermicelli, raw vegetables, herbs, and topped with shrimp tempura.

Bo Bun version with crispy breaded chicken.

The classic Bo Bun with beef stir-fried with onions.

Bo Bun with stir-fried shrimp.

Meat-free version of Bo Bun.

Complete meal box (Dosirak) with several compartments containing rice, main dish, and side dishes.

Slices of fresh raw fish served without rice.

Vinegared rice balls topped with slices of raw fish.

Rice rolls and fish wrapped in seaweed.

Assortment of vegetable and fruit maki rolls.

Assorted platter combining sushi, maki, and sashimi.

Vinegared rice bowl topped with assorted slices of raw fish.

Vinegared rice bowl topped with slices of raw salmon.

Sushi shaped into balls.

Large inverted roll filled with tempura and topped with avocado.

An enriched version of the Dragon Roll with fried onions for added crunch.