수궁짬뽕전골

A Korean-Chinese dish where a sauce made from stir-fried chunjang (black bean paste) is poured over noodles and mixed. It is characterized by its sweet and salty taste and is eaten with pickled radish and onions.

A dish where the sauce, made by stir-frying chunjang, vegetables, and meat in oil without water or starch, is served separately from the noodles. It has a richer flavor and a smoky taste compared to regular jajangmyeon.

A Chinese noodle soup with a clear and refreshing broth, without spiciness. It contains seafood and various vegetables, offering a mild and clean taste.

A premium ganjjajang with added fresh seafood, including squid and shrimp. You can enjoy the seafood flavor and chewy texture.

A hearty stew with various seafood and vegetables in a spicy broth. Its spicy and refreshing taste makes it popular for hangovers.

A basic style of jjampong, a spicy broth noodle soup with seafood such as squid and mussels, and vegetables.

A jjampong generously topped with savory beef brisket. The meat juices permeate the broth, creating a rich and deep flavor.

A premium jjampong generously filled with a variety of luxurious seafood. You can experience a deeper and richer taste of the sea compared to regular jjampong.

A dish where noodles and sauce are stir-fried together and served on a large platter, perfect for sharing. It is generously filled with seafood and is often spicier than regular jajangmyeon.

A dish where seafood and noodles are stir-fried in a spicy sauce without broth. It has a strong smoky flavor and offers a delightful combination of chewy noodles and crisp vegetables.

A dish where various seafood and vegetables are generously placed in a hot pot and boiled. It is more suitable as a side dish for drinks or for enjoying with a group rather than a meal.

A dish made by stir-frying rice, vegetables, and eggs in oil. Jajang sauce and jjampong broth are served together, allowing for a variety of ways to enjoy it.

A hearty seafood jjampong broth dish with rice instead of noodles. It's a good choice when you want a filling meal.

Fried rice with seafood such as squid and shrimp. It has more umami and a richer texture than regular fried rice.

Fried rice with plump shrimp as the main ingredient. Its mild and savory flavor is loved by everyone, young and old.

A dish where stir-fried japchae with meat, vegetables, and glass noodles is served over rice. It may also be served with jajang sauce.

King oyster mushrooms and vegetables stir-fried in an oyster sauce-based seasoning and served over rice. It has a good mushroom aroma and texture.

A luxurious rice dish topped with a thick sauce stir-fried with a variety of seafood and vegetables. It is rich in ingredients and has a mild flavor.

A dish where stir-fried shredded seafood, meat, and vegetables are thickened and served over rice. It has a soft and mild taste.

Crispy fried dumplings. They are crispy on the outside and filled with meat and vegetables on the inside, making them a popular side dish.

Soft and moist dumplings boiled in water. They can be enjoyed with a mild flavor when dipped in soy sauce.

A carbonated beverage that refreshes the palate when consumed with oily Chinese dishes.

A clear carbonated beverage with lemon-lime flavor. Its refreshing quality makes it a good choice to drink with a meal.

Steamed white rice. Ordered additionally to mix with jajang sauce or jjampong broth.

Deep-fried pork served with a sweet and sour sauce. It is the most popular Chinese dish in Korea.

Sweet and sour pork made with glutinous rice batter, resulting in a chewy and crispy coating. It has a texture similar to 'Guo Bao Rou'.

Fried chicken stir-fried with spicy peppers, garlic, and a soy sauce-based seasoning. It is spicy and salty, making it a good accompaniment to drinks.

A cold dish made by mixing thin, starch-based wrappers (yangjangpi) with various vegetables, seafood, and meat, tossed in a pungent mustard sauce.

Meaning 'made with eight precious ingredients', this dish consists of stir-fried seafood such as sea cucumber, squid, and shrimp with vegetables in a spicy sauce.

A soft dish made by stir-frying thinly sliced seafood, meat, and vegetables, then thickening it with starch.

A dish where glass noodles, meat, and various vegetables are stir-fried in a soy sauce-based seasoning. It is served as a main dish rather than a side.

Large shrimp quickly stir-fried in a spicy garlic sauce (Gganpung sauce).

Fried large shrimp tossed in a sweet and spicy chili sauce. It's a dish that everyone can enjoy without hesitation.

Fried shrimp coated in a smooth and sweet cream sauce. It is characterized by its savory flavor.

A Sichuan-style sweet and sour pork dish made by adding chili oil or peppers to the regular sweet and sour pork sauce.

A dish made by stir-frying bell peppers and pork in a spicy sauce. It is usually eaten by wrapping it in soft flower buns.

A dish where crispy scorched rice is topped with hot seafood sauce. The sound it makes when the sauce is poured and its savory taste are exquisite.

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

A lager beer that offers the refreshing taste of carbonation and the savory flavor of barley.

One of China's representative sorghum liquors, characterized by a subtle fruity aroma. Despite its high alcohol content, it has a smooth finish.

A liquor used for Confucius's ancestral rites, characterized by its jar-shaped bottle. It is a white spirit with a deep aroma and smooth taste.

A medicinal liquor made by aging sorghum liquor with bamboo leaves and various medicinal herbs. It has a light green color and a unique aroma and sweetness.

A popular and affordable Chinese white spirit with a high alcohol content. It is characterized by its strong aroma and taste.

A Chinese distilled spirit made from sorghum. It is clear and has a high alcohol content.