Wangga Banjeom

A type of Jjajangmyeon made by stir-frying pork and minced vegetables with Chunjang (black bean paste) and serving it over noodles. It is characterized by a milder and more savory taste than regular Jjajangmyeon. Mix well before eating.

A Korean-Chinese dish made by stir-frying pork, seafood, and various vegetables in chili oil, then adding noodles to a spicy and refreshing broth. It is characterized by its spicy and rich flavor. Enjoy it while it's hot, blowing gently.

Jjamppong made by stir-frying seafood and vegetables in a clear, refreshing white broth with noodles. It is recommended for those who prefer a clean and light taste over spiciness.

A jjamppong made by adding plenty of thinly sliced beef brisket to spicy jjamppong broth, harmonizing savory beef flavor with spiciness. It offers a deeper and richer flavor than regular jjamppong.

A menu item where Japchae, made by stir-frying glass noodles, various vegetables, and pork in a soy sauce-based seasoning, is served over rice. It is characterized by its savory and salty taste and is usually served with jjajang sauce.

A premium Chinese rice bowl made by stir-frying various seafood and vegetables in a rich oyster sauce-based sauce and serving it over rice. The harmony of the smooth sauce and fresh ingredients is excellent.

A basic fried rice made by stir-frying rice with vegetables, egg, and meat. It is characterized by its fluffy rice grains and savory taste, and is served with jjajang sauce and jjamppong broth.

A dish made by frying pork and vegetable dumplings until crispy. The outside is crispy, and the inside is moist and savory. It is typically eaten dipped in soy sauce.

A dish made by frying pork and vegetable dumplings until crispy. The outside is crispy, and the inside is moist and savory. It is typically eaten dipped in soy sauce.

A soup dish made by boiling a spicy and refreshing jjamppong broth with plenty of seafood and vegetables. It is a broth dish without noodles and is popular as an accompaniment to drinks. It's good for sharing among many people.

A Korean-Chinese dish made by frying pork until crispy and serving it with a sweet and sour sauce. The crispy exterior and tender interior of the pork are excellent. The sauce can be poured over or dipped.

A dish made by frying chicken until crispy and tossing it in a sweet and spicy sauce. It is characterized by its spicy and salty taste, with fried chicken mixed with aromatics like garlic and chili peppers. It is good as a side dish for rice or as an accompaniment to drinks.

A dish made by frying chicken until crispy and serving it with fresh vegetables and a sweet and sour soy sauce. The savory crispiness of the fried chicken, the tanginess of the sauce, and the crunchiness of the vegetables are well-balanced. It tastes even better when eaten cold.

A dish made by frying plump shrimp until crispy and tossing them in a sweet and spicy chili sauce. It is characterized by the plump texture of the shrimp and the savory flavor of the sauce. It is a popular menu item loved by people of all ages.

A dish made by frying plump shrimp until crispy and tossing them in a soft and savory cream sauce. It has a perfect sweet and sour yet mild flavor. Recommended for children or those who can't eat spicy food.

A cold dish made by mixing Yangjangpi (made from mung bean starch) with seafood, meat, and various vegetables in a mustard sauce. It is characterized by its pungent mustard aroma and diverse textures. Mix the ingredients and serve onto individual plates.

A premium dish made by stir-frying pork, sea cucumber, mushrooms, and other ingredients thinly sliced into a thick sauce. It is characterized by its soft texture and a mild yet deep flavor. It is also good to eat with rice.

A premium dish made by stir-frying eight kinds of precious ingredients (seafood, vegetables, etc.) in a spicy chili oil sauce. The harmonious flavor of various ingredients and chewy texture are excellent. It pairs well with alcoholic beverages.

A dish served on a hot cast iron plate with crispy fried rice crust topped with seafood and vegetables in a thick sauce. The sauce seeps into the rice crust, allowing you to enjoy both softness and crispiness simultaneously. It can be enjoyed with a savory and warm taste.

Korea's representative distilled spirit, made from rice or sweet potatoes. It is characterized by its clear and clean taste and has an alcohol content of about 16-20%. It is good to enjoy cold with food.

One of Korea's representative beer brands. It is characterized by its smooth finish and clean taste. Drinking it cold enhances the flavor of food.

One of Korea's representative beer brands, characterized by its refreshing and clean taste. It has good carbonation and is refreshing, pairing well with various foods.

A representative lager beer produced in Qingdao, China. Its clean and refreshing taste pairs particularly well with Chinese food. It is best enjoyed cold.

A Baijiu produced in the Yantai region of Shandong Province, China. It is clear and transparent, characterized by a subtle floral aroma and a clean finish. It has an alcohol content of about 34% and is good to enjoy with Chinese cuisine.

A traditional Chinese Baijiu produced in Qufu, the hometown of Confucius. It is characterized by its smooth, clean taste and unique aroma. It has an alcohol content of about 39% and enhances the flavor of Chinese cuisine.

A Baijiu produced in the Songhua River basin in China. It is characterized by its smooth, clear taste and subtle aroma, and is relatively mild, harmonizing well with various foods. It has an alcohol content of about 35%.

A variety of refreshing beverages that quench thirst and make your meal more enjoyable. They are good to enjoy cool with your food.