황금코다리 다산점

Semi-dried pollack braised in a spicy soy-based sauce, served with steamed rice. The fish has a chewy texture and savory flavor. A popular lunch set.

Semi-dried pollack braised in spicy sauce, served with hot stone pot rice. The rice is freshly cooked in a stone pot, offering a warm and hearty meal.

Braised semi-dried pollack with assorted seafood in a spicy sauce. Offers a rich combination of textures from the fish and seafood. Best enjoyed with rice and seaweed.

Braised semi-dried pollack with dried radish greens (siraegi). The greens soak up the savory and spicy sauce, adding a soft, fibrous texture that complements the fish.

Braised semi-dried pollack with thinly sliced beef brisket (usamgyeop). The rich fat from the beef adds depth to the spicy sauce. A hearty combination of surf and turf.

Braised semi-dried pollack with aged kimchi (mukeunji). The acidity of the kimchi balances the rich and spicy sauce. Savory, spicy, and tangy.

Braised semi-dried pollack with ribs. The meat falls off the bone and pairs well with the spicy fish sauce. A rich and filling dish.

The classic braised semi-dried pollack dish. Simmered in a spicy, savory sauce with radish and peppers. Chewy fish texture with a kick of spice.

Cold buckwheat noodles topped with seasoned semi-dried pollack and spicy mixing sauce. Chewy noodles with a sweet and spicy flavor. Mix well before eating.

Cold buckwheat noodles in a chilled broth, topped with seasoned semi-dried pollack. Refreshing and savory, perfect for cooling down after a spicy meal.

Pork cutlet filled with mozzarella cheese, breaded and deep-fried. Crispy outside with oozing melted cheese inside. Popular with children.

Deep-fried breaded pork loin cutlet. Served with a savory sauce. Crispy texture and tender meat.

Three pieces of deep-fried shrimp. Crispy batter and tender shrimp inside. A common side dish.

Additional serving of fish roe to add to the braised dish.

Additional serving of soft roe (milt) to add to the braised dish. Creamy texture.

A bowl of steamed white rice.

Freshly cooked rice served in a hot stone pot. Contains nurungji (scorched rice) at the bottom.

Extra portion of ribs to add to the braised dish.

Extra portion of squid to add to the braised dish.

Extra portion of beef brisket to add to the braised dish.

Extra portion of aged kimchi to add to the braised dish.

Extra portion of dried radish greens (siraegi) to add to the braised dish.

Udon noodles to add to the braised dish sauce.

Rice cakes to add to the braised dish.

Extra radish to add to the braised dish.

Korean distilled spirit. Clear and colorless with a clean taste. Contains around 16-20% alcohol.

Bottled beer. Refreshing lager style.

Traditional Korean rice wine. Milky, sweet, and slightly fizzy. Offered as unlimited free refills.

Carbonated soft drinks like cola or cider.