학동수제비

A traditional Korean soup consisting of hand-torn dough flakes in a clear, savory broth, typically made from anchovies. The dough has a soft, chewy texture. It is a warm, comforting dish often served with kimchi.

Hand-pulled dough soup featuring a rich, creamy broth made from ground perilla seeds. The soup is nutty, savory, and earthy. A hearty and nutritious variation of the classic Sujebi.

Chewy potato dough balls (ongsimi) served in a thick, nutty perilla seed broth. The texture of the dough is similar to mochi or gnocchi. A savory dish highlighting the earthy flavor of perilla.

A savory Korean pancake made primarily from grated potatoes. It is pan-fried to achieve crispy edges while remaining soft and chewy on the inside. Served with a soy sauce-based dipping sauce.

A popular Korean savory pancake loaded with green onions. Fried until golden and crispy. It has a savory flavor and is typically enjoyed dipped in soy sauce.

Stir-fried webfoot octopus in a spicy red chili sauce with vegetables. The octopus is tender and chewy, while the sauce is sweet and fiery. Rice is not included and ordered separately.

A spicy and tangy salad made with top-grade wild turban shell meat and fresh vegetables. Seasoned with a gochujang-based sauce, offering a mix of sweet, sour, and spicy flavors with a chewy texture.

Korea's most popular distilled spirit, clear and colorless. It has a clean, neutral taste often compared to diluted vodka but with a slight sweetness. Typically consumed neat in shot glasses.

A standard lager beer, refreshing and crisp with high carbonation. It pairs well with spicy Korean dishes.

A traditional Korean rice wine similar to Makgeolli but with floating rice grains. It is milky, sweet, and slightly tangy. Served in a smaller portion (half-kettle).

Carbonated soft drink, typically cola or cider (lemon-lime soda). Sweet and refreshing.

A bowl of plain steamed white rice. Essential for accompanying soups and spicy stir-fry dishes.