Seoul no Ie Korean Restaurant

Dumplings filled with kimchi and minced meat. Characterized by a slight spiciness and the sourness of kimchi. Eaten with a dipping sauce.

Spicy dumplings with green chili peppers. Enjoy the intense spiciness. Goes well with alcoholic beverages.

A Korean-style rolled omelet (gyeranmari) mixed with vegetables like green onions and carrots. It is fluffy and seasoned with salt.

Thinly sliced beef and vegetables stir-fried in a sweet and savory sauce. It has a flavor similar to Japanese sukiyaki.

Meat from around the beef ribs. A classic yakiniku cut with rich umami from the fat.

Kalbi meat with the bone still attached. It has a rich flavor from the bone and is often eaten by hand.

Grilled pork jowl (tontoro). It has a crispy texture and the sweetness of the fat. Eaten with a refreshing negi salad.

Beef diaphragm meat. Tender like lean meat, juicy, and a healthy cut.

Beef's first stomach. Thick and chewy with a bland flavor.

Grilled beef and pork offal. Enjoy the sweetness of the fat and the chewy texture.

A cut from the pork uterus. It has a less gamey flavor and a unique, chewy texture.

Beef tripe (senmai) sashimi. Characterized by its gray, folded appearance. It has a crisp texture and is eaten with spicy vinegar miso (chojang).

A dish served in a hot stone pot with rice, namul, and meat. It forms a crispy layer at the bottom. Mix well with gochujang before eating.

Stone pot bibimbap topped with spicy cod roe. The saltiness and umami of the cod roe pair well with the rice.

Mixed rice topped with namul, meat, and egg in a colorful arrangement. Served in a regular bowl, not a stone pot.

A Korean-style porridge with rice in soup. A gentle soup dish with vegetables, meat, and egg.

A spicy fried rice made with kimchi. Features the sourness and richness of kimchi.

Warm udon noodles with kalbi meat. A rich flavor with the umami of the meat dissolved in the soup.

Spicy udon with kimchi. A warming, spicy soup.

A spicy hot pot dish made with kimchi and soft tofu (sundubu). Sometimes a raw egg is added to mellow the flavor.

A spicy tofu hot pot with seafood such as clams and shrimp. It features a rich soup flavored with seafood broth.

A spicy hot pot made by simmering aged kimchi with pork and other ingredients. It has a deep flavor with a harmony of sourness and spiciness.

A hot pot with slowly simmered beef tendon. Enjoy the melt-in-your-mouth texture of the beef tendon and the rich soup.

A salad made with thinly sliced green onions tossed in a spicy sauce. Refreshing when eaten with yakiniku.

A simple salad of fresh sliced tomatoes. Perfect as a palate cleanser.

Salad using leafy greens such as butter lettuce. Seasoned with Korean-style dressing.

A fermented food made by pickling napa cabbage with chili peppers, garlic, and fish sauce. It has a good balance of spiciness, sourness, and umami.

Diced radish kimchi. Characterized by its crunchy texture and sweet spiciness.

Cucumber kimchi. Mildly spicy with a refreshing and crisp taste.

A medley of boiled vegetables such as bean sprouts, spinach, and bracken, seasoned with sesame oil and salt. Good as a palate cleanser.