Gebangsikdang

A bowl of warm white rice topped with raw crab roe that has been marinated in a savory soy sauce. The roe is creamy, briny, and rich in umami. Mix thoroughly with the rice and side dishes before eating.

Rice bowl featuring raw crab roe marinated in a spicy Korean chili paste (gochujang) sauce. Offers a kick of heat alongside the rich seafood flavor. Mix well to distribute the sauce.

Raw shrimp marinated in soy sauce served over rice. The shrimp has a firm, jelly-like texture and a salty-sweet taste. Served with vegetables to be mixed in.

Rice bowl topped with raw shrimp marinated in a spicy chili seasoning. The shrimp are tender and flavorful with a moderate heat. Mix everything together for a balanced bite.

Fresh abalone slices marinated in soy sauce served over rice. Abalone is a premium shellfish with a firm, slightly chewy texture and clean ocean flavor.

Thick slices of raw salmon cured in soy sauce, served over rice. The salmon is rich and fatty, similar to sashimi but with a savory marinade.

Boiled cockles (small clams) dressed in a spicy sauce and served over rice in a hot cast iron pan. The heat creates a crispy layer of rice at the bottom.

Cockles from Yeosu seasoned with soy sauce and served in a hot stone or cast iron pot. The warm pot keeps the dish hot and toasts the rice.

Noodles tossed with rich crab roe. A savory and creamy seafood pasta-style dish with distinct Korean flavors.

A rice bowl topped with tender beef braised in a sweet and savory soy sauce (Jang-jorim style). Comforting and mild in flavor.

A hearty soup made with seaweed (miyeok) and whole abalone. The broth is savory and soothing, traditionally eaten on birthdays or for recovery.

Fresh raw oysters served chilled. Briny and refreshing, typically served with a dipping sauce like vinegar-chili paste.

Additional order of raw crab marinated in either soy sauce or spicy chili sauce. The crab meat is sweet and tender.

A single add-on serving of soy-marinated raw shrimp.

A single add-on serving of spicy marinated raw shrimp.

A single whole abalone added to your meal.

A plate of raw salmon cured in savory soy sauce.

A side serving of savory seaweed soup (Miyeok-guk) served hot.

House-special dumplings, likely filled with meat and vegetables. Steamed or fried.

A standard portion of steamed white rice.

A type of edible seaweed (Gamtae). Has a unique, slightly bitter and earthy flavor compared to regular nori.

A highball cocktail made with strong Chinese spirit (Baijiu). Aromatic and potent, diluted with soda.

A sweet whisky cocktail using honey-flavored Jack Daniel's and soda.

A cocktail made with premium Korean distilled soju (Ilpoom Jinro) and soda. Clean and crisp.

Chilled beer served in a 330ml bottle or glass.

Korea's most popular clear distilled spirit. Neutral taste similar to vodka but sweeter and lower in alcohol.

A glass of the restaurant's selected red or white wine.

A bottle of premium distilled soju aged in oak. Smoother and deeper in flavor than regular soju.

Carbonated soft drink. Sweet and refreshing.

Carbonated mineral water from Thailand.

Fresh lemon slices to add to your drinks.