Wangsan

A representative Korean-Chinese dish where Jjajang (black bean paste) is stir-fried with pork and vegetables, and then mixed with noodles. It has a salty and sweet taste and is a popular dish enjoyed by all ages. It is served with pickled radish and onions.

This is Jajangmyeon made by stir-frying black bean sauce and vegetables to order, not with pre-made sauce. It has a richer flavor and aroma than regular Jajangmyeon, and the crisp texture of the vegetables remains. The sauce is served separately from the noodles, so you can pour it on as you like.

A premium Ganjjajang generously filled with seafood such as squid and shrimp. The seafood flavor adds depth and richness. The freshly stir-fried sauce is poured over noodles and mixed.

A dish where noodles and Jajang sauce are stir-fried together and served on a large plate. The sauce is deeply infused into the noodles, resulting in a rich flavor, and it is generously filled with seafood and vegetables.

A spicy Sichuan-style Jajangmyeon that emphasizes heat. It has a reddish color and is characterized by its spicy and stimulating flavor, made with chili oil and bean paste. Recommended for those who enjoy spicy food.

Jajangmyeon made by stir-frying finely minced pork, bell peppers, and chili peppers in a spicy sauce. The ingredients are small, so the sauce coats the noodles well, and the texture is soft, making it suitable for children or those seeking easily digestible food.

A spicy noodle soup made by stir-frying seafood and vegetables, then adding broth. It is characterized by its spicy and refreshing broth and is a popular choice for Koreans as a hangover cure or meal.

A Jjamppong with a more diverse and premium selection of seafood than regular Jjamppong. The broth has a deeper and more refreshing flavor, and there's the fun of picking out the seafood.

A very spicy Jjamppong made by adding Cheongyang peppers to Samseon Jjamppong. You can enjoy the intense spiciness and the rich flavor of seafood at the same time.

A spicy stir-fried noodle dish made with seafood and vegetables in a sauce, without broth. It is characterized by its smoky flavor and spicy-sweet taste.

Unlike spicy Jjamppong, this is a noodle dish with a clear and light broth. It is made with seafood, vegetables, and beaten egg, creating a refreshing and clean taste.

A clear broth udon generously filled with premium seafood. Its non-stimulating and refreshing taste is perfect for enjoying the natural flavors of the ingredients.

A noodle dish made by thickening a broth with seafood and vegetables. It is characterized by its soft, warm, and mild flavor.

A thick U-myeon soup generously filled with seafood. The smooth texture and the umami of the seafood are harmoniously blended.

A noodle dish with thin noodles based on chicken broth. The broth is clear, mild, and not stimulating, allowing for a smooth enjoyment.

A nourishing noodle dish made by boiling over eight precious ingredients (seafood, etc.). The rich broth and various toppings create a deep flavor.

Dumplings pan-fried in oil until crispy. The outside is crispy, and the inside is filled with meat and vegetables, making it moist. They are served with soy sauce for dipping.

A popular Korean-Chinese dish where sirloin pork is coated in batter, fried until crispy, and then topped with a sweet and sour sauce. The combination of savory pork and sauce is excellent.

Tangsuyuk stir-fried in a spicy Sichuan-style sauce. The sweetness of regular Tangsuyuk is enhanced with spiciness, offering a clean taste without being greasy.

Tangsuyuk made by mixing glutinous rice flour into the dough, frying it until crispy on the outside and chewy on the inside. It's similar to Guo Bao Rou and is very popular.

Fried pork quickly stir-fried in a spicy and savory garlic soy sauce. The sauce soaks into the fried coating, making it crispy yet moist.

A dish made by forming minced meat into balls, frying or pan-frying them, and then braising them with vegetables in sauce. The soft texture of the meatball and the mild sauce are exquisite.

A representative Chinese pork dish made by braising whole pork belly in spices and soy sauce for a long time. The meat is very tender and fragrant, and it is served with bok choy.

A cold dish made by braising pork in soy sauce seasoned with five spices (O-hyang), then thinly slicing it. It is served with Jjanseul (soy sauce jelly), green onions, and garlic sauce.

Tangsuyuk made with beef instead of pork. It has the unique flavor of beef and a soft, luxurious texture.

A dish made by stir-frying fried chicken in a spicy chili and garlic sauce. The crispy fried chicken and the spicy, savory sauce are popular as a side dish with drinks.

A dish made by stir-frying fried chicken with various vegetables in a spicy sauce. Unlike Kkanpunggi, the sauce is slightly thicker and has a milder spicy flavor.

A dish made by serving crispy fried chicken with crisp lettuce and vegetables, topped with a sweet and sour soy sauce. It has a refreshing and clean taste.