만리장성

A Korean-Chinese dish where a sauce made by stir-frying Chunjang (black bean paste) with pork and vegetables is poured over noodles and mixed. It features a sweet, salty, and savory flavor. Served with pickled radish and onions.

A spicy noodle soup made by stir-frying seafood, pork, and vegetables with chili powder to create a broth. It is characterized by its spicy and refreshing broth and is a representative Chinese dish popular among Koreans.

A Korean-Chinese noodle soup with a clear, non-spicy broth. It contains seafood and vegetables, offering a refreshing and clean taste.

A noodle soup made by adding plenty of savory chadolbagi (beef brisket) to regular Jjamppong. The rich fat from the meat seeps into the broth, allowing you to enjoy a more savory and robust flavor.

A dish of white rice served with Jjajang sauce. You can enjoy the taste of Jjajang sauce with rice instead of noodles, and it is usually served with Jjamppong broth.

A spicy Jjamppong broth dish with rice instead of noodles. It often contains glass noodles and is popular as a hangover meal.

Rice stir-fried with minced vegetables and egg until fluffy. Served with Jjajang sauce, which can be mixed in or eaten separately.

A dish where stir-fried Japchae (glass noodles, vegetables, and meat in a soy sauce-based sauce) is served over rice. It may also be served with Jjajang sauce.

A traditional Korean soup dish made by boiling beef with bracken and bean sprouts. It is characterized by its spicy and rich flavor.

A clear soup dish made by simmering beef ribs for a long time. The broth is light, the meat is tender, and it is not spicy, making it enjoyable for everyone.

A dish of soft tofu and minced meat stir-fried in a spicy Mapo sauce and served over rice. The tender tofu and spicy seasoning blend well with the rice.

A premium fried rice made by stir-frying regular fried rice with various seafood such as sea cucumber, shrimp, and squid.

A Jjamppong-bap (spicy seafood noodle soup with rice) generously filled with fresh seafood. The broth is deeper and more refreshing than regular Jjamppong-bap.

A dish where pine mushrooms and vegetables are stir-fried in an oyster sauce-based sauce and served over rice. You can enjoy the fragrant flavor of the mushrooms.

A dish of stir-fried bell peppers (or chili peppers) and shredded pork in a spicy stir-fry, eaten with rice. It is characterized by its crisp texture and spicy flavor.

Served in a bowl with Jjajangmyeon and Jjamppong divided in half. A great choice when you want to taste two flavors simultaneously.

A single-serving set menu that includes Jjajangmyeon (black bean noodles) and Tangsuyuk (sweet and sour pork).

A single-serving set menu that includes Jjamppong and Tangsuyuk.

A menu item where you can enjoy both fried rice and Jjajangmyeon (or Jjamppong) in equal portions.

A menu item that serves Tangsuyuk (sweet and sour pork) and fried rice in one bowl.

A Korean-Chinese dish of bite-sized pork coated in starch, deep-fried until crispy, and then served with a sweet and sour sauce to pour over or dip.

A dish made by stir-frying glass noodles with various vegetables and meat. It can be enjoyed as a hearty dish without rice.

A dish where thinly sliced ingredients made from starch wrappers, seafood, and vegetables are stir-fried and served with a pungent mustard sauce to be mixed and eaten.

A dish of fried pork stir-fried in a spicy and sour garlic-soy sauce. The sauce soaks into the fried coating, resulting in a rich and flavorful dish.

A dish of fried pork stir-fried with vegetables in a spicy chili oil-based sauce.

A dish of fried chicken stir-fried in a sweet, sour, and spicy garlic sauce.

A thick stir-fried dish made with eight precious ingredients (seafood, mushrooms, vegetables, etc.).

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is usually around 16-20%.

A lager beer with refreshing carbonation.

A type of Chinese liquor (Gaoliang liquor) that is high in alcohol content and has a strong aroma.