Kokodak

Korean dumplings (Mandu) pan-fried. A crispy dough wrapper filled with a savory mixture of meat and vegetables. Enjoyed hot, often dipped in a vinegary soy sauce.

Fried chicken wings, crispy on the outside and tender on the inside. A comfort food classic, perfect for sharing.

The famous Korean fried chicken, renowned for its extra-crispy double-fried coating. The meat remains juicy and flavorful.

Kimchi-jeon, a savory and crispy Korean pancake incorporating spicy fermented kimchi. Texture is both soft and crispy, with a tangy and spicy flavor.

An indulgent version of the kimchi pancake, topped with melted cheese. The richness of the cheese balances the spiciness of the kimchi.

A simple and fluffy omelette, possibly rolled or served as a side.

Cylindrical rice cakes with a chewy texture, simmered in a thick, sweet, and spicy red sauce (gochujang). A must-have in Korean street food.

Fried sweet potato sticks. Naturally sweet flavor that contrasts with a crispy and slightly salty texture.

Classic potato fries, golden and salted. A universal side dish.

Shrimp coated in a light batter or panko breadcrumbs, then fried. Crispy on the outside with tender shrimp inside.

Fried squid rings or pieces in batter. Tender and chewy texture under a golden crust.

Breaded cutlet (usually pork or chicken) with panko breadcrumbs and fried. Served crispy with a typical sweet and sour brown sauce.

Katsu filled with melting cheese. When cut, the cheese flows out from the crispy coating.

A spicier version of katsu, served with the chef's special spicy sauce.

Katsu accompanied by sautéed kimchi or a kimchi sauce, adding acidity and spiciness to the fried dish.

Katsu served with a soy-based sauce, offering an umami and savory flavor that is lighter than traditional katsu sauce.

Breaded cutlet served with a rich and creamy Japanese curry sauce, accompanied by rice.

Combination of crispy katsu and tteokbokki (spicy rice cakes). A bold mix of textures.

Fusion dish combining pasta (spaghetti-type or other) with a crispy breaded cutlet.

A rich dish combining tteokbokki, melted cheese, and katsu. Very indulgent and spicy.

Grilled chicken covered with a generous layer of melted cheese. Portion to share for two people. Flavorful and hearty.

Thick wheat noodles (Udon) served in a hot and fragrant Japanese curry broth.

Udon noodles in a clear and flavorful dashi broth, simply garnished (scallions, seaweed, tempura flakes).

Udon noodle soup served with crispy tempura fritters (often shrimp or vegetables).

Udon noodle soup topped with tender chicken pieces.

Udon noodle soup topped with a breaded cutlet (katsu), which deliciously soaks up the broth.

Udon noodle soup with kimchi, giving the broth a spicy and tangy flavor.

Vegetarian cold Udon noodle dish, served with fresh vegetables. Refreshing and light.

Cold Udon noodles served with tofu. A fresh and protein-rich vegetarian dish.

Cold udon served with a creamy sesame sauce and chili oil. A summer version of Dan Dan Mian, flavorful and rich in nutty taste.