Shingané

Thinly sliced beef marinated in a sweet and savory soy-based sauce (Bulgogi). Tender and juicy. Enjoy grilled, often wrapped in lettuce with rice.

Choice cut of beef, simply seasoned to highlight the meat's flavor. Rich, marbled texture. To be grilled to your desired doneness.

Tender and flavorful marinated pork. The spicy version offers a typically Korean spicy heat (Gochujang), while the non-spicy version is mild and savory.

Lamb slices marinated with Korean spices. Tender meat with a distinctive flavor enhanced by the marinade.

Marinated juicy chicken pieces. The spicy version is reminiscent of Dakgalbi, mild and piquant. Perfect with rice.

Marinated duck breast slices. The meat is rich and fatty, becoming crispy and tender when cooked.

Unmarinated pork belly slices (Samgyeopsal). Popular in Korea. The fat renders during cooking, making the meat crispy. Dip in salted sesame oil.

Whole grilled prawns with a simple salt and pepper seasoning to preserve the delicate seafood flavor.

Fresh scallops for grilling. Tender and sweet flesh, lightly caramelized by cooking.

Large prawns (gambas) for grilling. Firm and flavorful flesh.

Sautéed pork belly in a spicy Gochujang sauce. Rich, spicy, and slightly sweet flavor. A classic called Jeyuk Bokkeum.

Sautéed chicken thigh pieces with vegetables. Tender and flavorful.

Pork belly cooked in a soy sauce base. Pronounced umami flavor. Available in spicy or mild versions.

Bulgogi beef stew served in a hot pot (Ttukbaegi). Sweet and savory broth with vegetables and glass noodles.

Hot soup containing Korean dumplings (Mandu) filled with meat and vegetables. Clear and comforting broth.

Silken tofu stew (Sundubu-jjigae). Very tender texture. Usually served spicy and bubbling.

Spicy beef soup with vegetables and fern (Yukgaejang). Rich, colorful, and very fragrant.

Traditional stew made with fermented kimchi, tofu, and often pork (Kimchi-jjigae). Sour, spicy, and deep flavor.

Fermented soybean paste stew (Doenjang-jjigae). Earthy and savory flavor comparable to miso but richer. Contains tofu and vegetables.

Grilled or pan-fried salmon fillet topped with a special house sauce.

Grilled freshwater eel (Jangeo-gui), often glazed with a sweet soy sauce. Rich in flavor and melts in your mouth.

Whole fish served with a side sauce. The flesh is white and delicate.

Grilled or pan-fried mackerel (Godeungeo-gui). Oily fish with a strong flavor, crispy skin, and moist flesh.