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Called Doenjang-jjigae, this stew is made with doenjang (fermented soybean paste), giving it an earthy and rich flavor, comparable to miso but more intense. It contains seafood, tofu, and vegetables. It's a classic comfort food, served piping hot.

Kimchi-jjigae is a spicy and savory stew where aged kimchi is simmered with fatty pork to create a rich broth. The taste is both spicy, sour, and umami. It is eaten with rice to balance the intense flavors.

Sundubu-jjigae is a bubbling stew containing extra-soft (silken) tofu, seafood, and vegetables in a spicy broth. The tofu's texture is creamy and melts in your mouth. A raw egg is often cracked into it, cooking in the residual heat of the bowl.

Daegu-tang is a spicy and refreshing fish soup prepared with fresh cod and vegetables like radish and green onions. The broth is clear but seasoned with chili powder. The fish flesh is tender and light.

Ojingeo Bokkeum is a dish of stir-fried squid with vegetables. The spicy version uses a sauce based on gochujang (chili paste) which is mild and spicy. The squid is cooked quickly to remain tender and slightly chewy.

Dwaeji Bulgogi is a marinated and grilled pork dish. The spicy version is zesty and stimulating, while the non-spicy version highlights the flavor of the grilled pork. Usually served with stir-fried vegetables.

Dak Bulgogi consists of tender chicken pieces grilled with vegetables. The spicy sauce adds a pleasant heat that pairs well with rice, while the non-spicy option is milder, often soy sauce-based.

The most famous Korean dish, consisting of thinly sliced beef marinated in a sweet and savory soy sauce, then grilled. The meat is tender, juicy, and has a caramelized taste. Enjoyed by all ages.

A rice dish served in a scorching stone bowl (Dolsot). It is topped with various stir-fried vegetables, an egg, and your choice of meat. The heat of the bowl makes the rice crispy at the bottom. Mix everything with gochujang sauce before enjoying.

Godeungeo-gui is mackerel simply salted and grilled until the skin is crispy and the flesh is juicy. The fish has a rich, fatty flavor, typical of oily fish, and pairs perfectly with white rice.

A grilled salmon fillet, tender and rich in flavor. Although less traditional than mackerel in Korea, it is prepared with care, often served with a little soy sauce or wasabi.

Likely Yukgaejang, a hearty and spicy shredded beef soup. It contains plenty of vegetables like leeks, ferns, and bean sprouts. The broth is red, rich, and warming.

Dwaeji Gukbap is a specialty from Busan. It is a soup with a milky and savory pork broth, topped with slices of pork and offal. It is often seasoned at the table with salted shrimp paste or chili sauce.

Godeungeo Kimchi Jjim. Mackerel is slowly braised with ripe kimchi in a spicy sauce. The fish absorbs the kimchi flavors and becomes very tender, while the kimchi becomes melt-in-your-mouth.

Galbijjim is a celebratory dish. Beef short ribs are slow-cooked in a sweet and savory soy sauce with vegetables (carrots, radishes) and sometimes chestnuts. The meat is so tender it falls off the bone.

Samgyeopsal is the most popular Korean barbecue. It consists of pork belly slices grilled at the table. The meat is eaten by wrapping it in a lettuce leaf with some ssamjang paste, garlic, and vegetables.

Dakgalbi is a communal dish where marinated chicken is stir-fried on a hot plate with vegetables (cabbage, sweet potato, onions). The spicy version is rich in gochujang, while the soy sauce version is milder and savory.

Premium quality beef barbecue. The ribeye is grilled to your preference, often rare or medium-rare, to preserve its tenderness. Enjoy with a pinch of salt and sesame oil or wrapped in vegetables.

A light Korean soup that changes daily, often based on vegetable broth, fermented soy, or seaweed.

A bowl of steamed white rice, sticky and fluffy, an essential base for any Korean meal.

Fresh lettuce leaves intended for wrapping grilled meat and rice (Ssam) for a fresh and crunchy bite.

The Korean national dish. Napa cabbage fermented with chili, garlic, and ginger. It is spicy, sour, and crunchy, rich in probiotics.

An assortment of Banchan (side dishes). These are small portions of marinated, stir-fried, or fermented vegetables that accompany rice and the main dish.

Ice creams with distinctive Asian flavors. Green tea is slightly bitter and herbaceous, black sesame has a rich toasted nutty flavor, and yuzu is a very fragrant citrus fruit between lemon and mandarin.

Gyeongdan (sweet sticky rice cakes) served with Sujeonggwa. Sujeonggwa is a traditional punch made from dried persimmon, cinnamon, and ginger, served cold. It is digestive, sweet, and spicy.

A creamy cheesecake revisited with a touch of spicy ginger and fresh lemon, offering a balance between richness and acidity.

A rich dark chocolate dessert with a molten center, flavored with Yuzu, an aromatic Asian citrus. The yuzu's acidity cuts through the richness of the chocolate.

A Korean version of tiramisu using green tea powder (Matcha) instead of cocoa, served with traditional cinnamon punch (Sujeonggwa).

Hotteok is a popular Korean street pancake, filled with a warm mixture of brown sugar syrup, cinnamon, and nuts. Served hot with a scoop of cold ice cream for a delightful temperature contrast.