만경반점

A Korean-Chinese dish where noodles are mixed with a black sauce made from stir-fried Chunjang (black bean paste), pork, and vegetables. It has a sweet and salty flavor.

Jjajangmyeon where the sauce, made by stir-frying Chunjang and ingredients in oil without water, is served separately from the noodles. The flavor is richer and nuttier than regular Jjajangmyeon, and the vegetables retain their texture.

A spicy and refreshing broth dish made by stir-frying seafood and vegetables, adding broth, and simmering. Its spicy and cool taste is excellent.

A noodle dish with a clear, non-spicy broth made without chili powder. Seafood and vegetables are combined for a savory and refreshing taste.

A dish made by stir-frying rice with vegetables and egg in oil. It is usually served with Jjajang sauce and has a savory flavor.

A premium fried rice with an abundant amount of seafood such as shrimp and squid.

A rice dish topped with Japchae (stir-fried glass noodles with meat and vegetables). The chewy glass noodles and rice pair well.

Crispy fried dumplings. The outside is crispy, and the inside is filled with meat and vegetables.

A menu where you can enjoy half Bokkeumbap (fried rice) and half Jjajangmyeon (black bean noodles) or Jjamppong (spicy seafood noodle soup). Good when you want to taste two flavors at once.

A hot pot style Jjamppong (spicy seafood noodle soup) generously filled with various seafood such as mussels, squid, and octopus. Great for sharing among a group.

Jjamppong (spicy seafood noodle soup) with plenty of mussels, highlighting its refreshing broth.

A spicy Jjamppong (spicy seafood noodle soup) with whole, chewy octopus, excellent as a nourishing dish.

A dish where seafood and Jjajang sauce are stir-fried with noodles and served spread out on a platter. It has a spicier and deeper flavor than regular Jjajangmyeon.

A set menu that includes Tangsuyuk (sweet and sour pork) and two bowls of Jjajangmyeon (black bean noodles). It's a cost-effective combination suitable for two people.

A single-serving menu with half Tangsuyuk (sweet and sour pork) and half Jjajangmyeon (black bean noodles) or Jjamppong (spicy seafood noodle soup). You can enjoy two dishes by yourself.

A single-serving menu with half Tangsuyuk (sweet and sour pork) and half Bokkeumbap (fried rice).

A popular Chinese dish where deep-fried pork is coated in batter and then served with or dipped in a sweet and sour sauce.

Plump shrimp fried and stir-fried in a sweet and spicy chili sauce.

A dish meaning 'eight precious ingredients', this is a high-class dish made by stir-frying seafood and vegetables in chili oil.

A cold dish made by tossing thinly sliced wrappers made of starch with various vegetables and seafood in a tangy mustard sauce.

A dish made by stir-frying finely chopped pork, bell peppers, and vegetables spicily, usually eaten wrapped in steamed buns (Ggotppang).

A dish made by stir-frying fried pork with chili peppers, vegetables, and a spicy sauce. Unlike Tangsuyuk, it is characterized by its spicy flavor.

A representative Korean distilled spirit. Its clean taste pairs well with Korean food.

A crisp and refreshing lager beer.

A strong Chinese liquor made from sorghum. It has a high alcohol content and a strong aroma.

Yantai Baijiu. A smooth Chinese liquor with a fragrant fruity aroma.

A summer delicacy where noodles are served in a chilled, rich soybean broth. It features a nutty and savory flavor.