영운식당

A savory pancake made by mixing chopped green onions, squid, clams, and other seafood with flour batter and pan-frying it until golden brown. It's crispy on the outside and moist on the inside, with a harmonious blend of fragrant scallions and savory seafood. Best enjoyed with soy sauce and pairs perfectly with Makgeolli, a traditional Korean rice wine.

A thin and crispy pancake made with fresh chives and seafood. Enjoy the unique aroma of chives and the chewy texture of seafood. Dip lightly in the seasoned sauce.

A pancake made by stuffing minced meat and vegetable filling into halved green peppers, coating them in egg batter, and pan-frying. The mild spiciness of the pepper and the savory filling create a balanced flavor.

A platter featuring round, pan-fried meatballs (wanja-jeon, also known as donggeurang-ttaeng) and thinly sliced pollack fillets coated in egg batter and pan-fried (dongtae-jeon). A universally loved assorted pancake with a savory and soft taste.

Thick slices of tofu pan-fried until golden brown. It has a slightly firm exterior and a soft interior, allowing you to savor the natural nutty flavor of the tofu. Served with a soy sauce-based seasoning.

A spicy and tangy pancake made by mixing finely chopped ripe kimchi with batter and pan-frying it. The crisp texture of the kimchi and the savory richness of the oil stimulate the appetite.

A dish of chewy cockles mixed with vegetables such as cucumber, onion, and shredded green onion in a spicy and tangy gochujang sauce. Popular as a side dish for drinks, often mixed with thin wheat noodles (somyeon).

A hearty stew made by simmering chunks of chicken with potatoes, carrots, and onions in a spicy gochujang-based broth. Its rich and spicy broth is excellent as both a meal and a drinking snack.

Warm, steamed tofu served with spicy stir-fried kimchi (usually stir-fried with pork). The mild tofu balances the intense flavor of the kimchi, creating a harmonious taste.

Pork marinated in a spicy and sweet gochujang sauce, stir-fried with various vegetables over high heat. One of the most popular meat dishes among Koreans.

Dried pollack, dried until crisp, grilled over an open flame. It has a chewy and nutty flavor, typically dipped in a sauce made with mayonnaise, soy sauce, and Cheongyang chili peppers. Great as a light beer snack.

A dish of various shapes of fish cakes simmered in a clear, refreshing broth made with radish and kelp. Its warm broth soothes the stomach, making it a beloved accompaniment to soju.

A hearty soup made by simmering silkworm pupae in a ttukbaegi (earthenware pot) with a savory broth. It has a unique nutty flavor and a popping texture, commonly found as an affordable snack in Korean street food stalls or pubs.

A dish of Korean instant ramyeon, characterized by its spicy broth and springy noodles. It's a popular choice for a simple meal or as a hangover cure after drinking.