Kim Myung Ja Oyster Soup Restaurant

Gul Gukbap is a warm Korean soup with rice made by boiling fresh oysters, tofu, and various vegetables in a clear or slightly spicy broth. It is characterized by its rich and savory seafood flavor and is a comforting meal, especially in cold weather.

(Special) Gul Gukbap is an upgraded version of regular oyster soup with rice, made with a more generous amount of fresh oysters and ingredients. It offers a deeper and more satisfying seafood flavor and is served hot, making it a hearty meal.

Oyster Rice Cake Soup + Rice is a delicious soup dish combining chewy rice cakes and fresh oysters, served with rice. It's a menu item that allows you to enjoy a unique texture and rich seafood flavor simultaneously, often enjoyed as a warm and hearty meal.

Oyster Bibimbap is a Korean mixed rice dish where fresh oysters, various seasoned vegetables, and gochujang (red chili paste) are mixed together. It is a vibrant dish where the fresh taste of oysters harmonizes with the diverse textures of vegetables and rice. Please mix all ingredients well before eating.

Kkomak Bibimbap is a Korean mixed rice dish with seasoned ark clams and fresh vegetables as the main ingredients. It is characterized by the chewy texture of ark clams and their savory seafood flavor, and is a popular menu item. Please mix all ingredients well before eating.

Maesaengi Gul Guk is a healthy and warm Korean soup made with maesaengi (a type of green seaweed) and fresh oysters. It is characterized by its unique oceanic aroma, the soft and slightly slippery texture of maesaengi, and the clear, deep savory flavor of oysters. Please be careful as it is served very hot.

Seafood Sundubu Jjigae is a spicy Korean stew made with soft tofu and various seafood such as shrimp, clams, and mussels in a chili-based broth. It is known for its warm, soft texture and a harmonious blend of spicy and savory flavors. It is usually served boiling hot with an egg and eaten with rice.

Kongnamul Gukbap is a Korean soup with rice, made with soybean sprouts as the main ingredient, boiled in a clear and refreshing broth. Rice is often already mixed in. It is characterized by its clear, clean taste and the crunchy texture of soybean sprouts, and is also popular as a hangover soup. It can be mild or slightly spicy depending on the preparation method.

Ttukbaegi Budae Jjigae is a hearty Korean stew made with ham, sausage, baked beans, kimchi, tofu, and ramen noodles in a spicy broth, cooked in an earthenware pot. It is characterized by its deep, savory, and spicy flavor, making it a satisfying meal.

Oyster Rice Cake Ramen + Rice is a spicy and savory ramen made by adding chewy rice cakes and fresh oysters to instant ramen noodles, served with rice. It's a satisfying and quick meal where you can feel the warm spiciness and the essence of seafood.

Oyster Seafood Pajeon is a savory Korean scallion pancake made with a flour and egg batter, generously filled with fresh oysters, shrimp, squid, and other seafood, along with plenty of green onions. It is crispy on the outside and soft on the inside, characterized by its rich seafood flavor, making it a great dish to share with makgeolli.

Oyster Jeon is a Korean pancake made by lightly coating fresh oysters in flour and egg batter and pan-frying them until golden brown. It is a mild seafood dish that preserves the oysters' delicate flavor and soft texture, usually served with a soy sauce-based dipping sauce.

Seafood Buchu Jeon is a savory Korean pancake made by adding fresh seafood and aromatic chives to a crispy batter. The vibrant green of the chives and the fresh taste of seafood harmonize well, and it is often enjoyed as an appetizer or with makgeolli (rice wine).

Mini Kimchi Pancake is a small, savory Korean pancake primarily made with well-fermented kimchi. It is characterized by its spicy, tangy, and savory flavor with a crispy texture. It's good as a simple snack or a small appetizer.

Mini Oyster Pancake is a small, savory Korean pancake made by lightly coating fresh oysters in flour and egg batter. It's easy to enjoy in bite-sized pieces and is often enjoyed as a side dish for drinks, allowing you to savor the oysters' delicate, ocean-scented flavor.

Oyster Hoe Muchim is a refreshing Korean dish made by tossing fresh raw oysters with various vegetables such as radish and cucumber in a spicy and tangy sauce. It is a vibrant salad where the fresh taste of oysters harmonizes with the spicy sauce.

Kkomak Muchim is a popular Korean dish made by tossing boiled ark clams with a spicy and savory sauce made with garlic, chives, and red pepper powder. It is characterized by its chewy texture and rich, slightly sweet and spicy flavor, making it an excellent side dish or accompaniment to drinks.

Hong-eo Jeon is a Korean pancake made by dipping skate (a type of cartilaginous fish) in flour and egg batter and pan-frying it. Skate is characterized by its unique, strong fermented aroma and firm, chewy texture, offering a special experience for gourmets.

Oyster (Kkomak) Pork Bossam is a Korean dish where tender boiled pork belly is enjoyed with fresh oysters or ark clams, kimchi, and ssam vegetables. It is eaten by wrapping a piece of pork, kimchi, and seafood in ssam vegetables, offering a complex flavor that blends savory, fresh, and spicy notes.

Dwaeji Bossam is thinly sliced, tender boiled pork belly. It is usually served with fresh kimchi, garlic, ssamjang (dipping sauce), and ssam vegetables, offering a clean and savory taste.

Raw Oysters (Napa Cabbage + Radish Kimchi) is a dish where fresh raw oysters are served with ssam vegetables like napa cabbage and seasoned radish kimchi ('radish kimchi'). It emphasizes the oceanic aroma of fresh raw oysters, and the crunchy, spicy kimchi and vegetables further enhance the oysters' flavor.

Skate Samhap is a unique Korean dish famous for its intense flavor, consisting of three main ingredients: fermented skate, boiled pork belly, and aged kimchi. The traditional way to eat it is by wrapping these three ingredients together in ssam vegetables, offering a unique taste experience that is pungent, savory, and spicy.

Skate Hoe is a dish primarily served as thinly sliced, uncooked fermented skate. It is characterized by a very strong ammonia smell and a firm, chewy texture, known as a unique and challenging dish for those unfamiliar with fermented foods.

Modum Samhap (Oyster + Pork + Skate) is a variation of Samhap, where you enjoy fresh oysters, tender boiled pork belly, and fermented skate together. Eating these three ingredients wrapped in kimchi and ssam vegetables offers a complex and special gastronomic experience, blending oceanic, savory, and pungent flavors.

Oysters (Add-on) is an option to order additional fresh oysters. They are usually served raw and can be enjoyed as a side dish or paired with various dishes, enriching the meal with the oysters' unique oceanic aroma and delicate flavor.

Pork (Add-on) is an option to add boiled pork belly. This tender and savory pork adds richness to existing dishes, is particularly suitable for ssam (wrap) dishes, and offers a satisfying texture and taste.

Skate (Add-on) is an option to add fermented skate. Known for its unique and strong aroma and firm texture, this dish is offered for those who want to enjoy the special taste of skate more richly and is good to eat with bossam or samhap.