금정

A dish made by stir-frying shredded ingredients such as starch-based wrappers, various vegetables, seafood, and meat, and served with mustard sauce. The pungent mustard flavor and the texture of various ingredients are combined.

A dish made by stir-frying glass noodles, various vegetables, and meat in a soy sauce-based seasoning. It is characterized by its salty and savory taste and is good to enjoy as a side dish or a meal.

A dish made by stir-frying finely chopped pork with bell peppers, chili peppers, etc. It is characterized by the crunchy texture of vegetables and its spicy taste, and is usually served with flower buns.

A dish made by frying or stir-frying eggplant and coating it in a sweet and spicy Eojung sauce. The soft texture of the eggplant and the savory sauce pair well.

A Korean-Chinese dish made by coating pork in batter, deep-frying it until crispy, and then pouring sweet and sour sauce over it. The combination of crispy texture and sauce is excellent.

A dish made by stir-frying fried pork with a spicy garlic sauce and chili oil. It is spicier and saltier than Tangsu-yuk.

A dish made by stir-frying fried pork with various vegetables in a spicy sauce. It has a flavor combining tender fried pieces and spicy sauce.

A dish made by stir-frying finely chopped pork with Chunjang and wrapping it in ingredients like green onions, cucumbers, and dried tofu (poh-doo-boo). The combination of savory pork and fresh vegetables is excellent.

A dish made by braising whole pork belly in spices and soy sauce for a long time. The meat is very tender and deeply infused with a salty yet sweet flavor.

A roll dish made by filling thin flour wrappers with vegetables and meat, then frying them. It is characterized by its crispy exterior and moist interior.

Pig's trotters braised with five spices. It has a clean and chewy texture without any gamey smell, and a deep flavor.

A dish made by deep-frying an entire sea bream and topping it with a sweet and sour Tangsu sauce. The mild fish meat and the sauce's flavor are well-balanced.

A Korean-Chinese noodle dish made by mixing black sauce, made by stir-frying Chunjang, with noodles. It is characterized by its sweet and salty taste.

A spicy noodle soup dish made by stir-frying seafood and vegetables, then adding broth. The spicy and refreshing broth is excellent.

Jjajang noodles stir-fried with seafood in Chunjang sauce without water. You can enjoy a richer taste and more abundant ingredients than regular Jjajang.

A premium Jjamppong simmered with plenty of fresh seafood. It boasts a deeper and richer broth flavor than regular Jjamppong.

Udon noodles simmered in a clear and refreshing seafood broth without spicy seasoning. Recommended for those who prefer a light and clean taste.

A spicy Jjajang noodle dish with a reddish hue, made using Doubanjiang or chili oil. A menu for those who enjoy spicy food.

Jjajang noodles for two, served with Jjajang sauce stir-fried with shredded meat. A generous portion to enjoy.

A dish made by stir-frying various seafood and vegetables in a thick sauce and serving it over rice. The abundant ingredients and savory sauce pair well with the rice.

A dish made by stir-frying three types of ingredients - meat and seafood - into shreds and serving them over rice with Yusanseul sauce. It is characterized by its soft and light taste.

A menu item that serves Japchae, a stir-fried glass noodle dish, with rice. It is usually served with Jjajang sauce to mix in.

A dish made by stir-frying rice with vegetables, eggs, etc. It is usually served with Jjajang sauce and Jjamppong soup.

Fried rice stir-fried with plump shrimp. You can enjoy the texture and savory taste of shrimp.

A spicy Jjamppong soup dish where rice is added instead of noodles. Glass noodles are often included.

Pan-fried dumplings that are crispy on the outside and moist on the inside. A side dish that is good to dip in soy sauce or enjoy with a meal.