유림각

A Korean-Chinese dish where stir-fried pork and vegetables in chunjang (black bean sauce) are served over boiled noodles and mixed. It features a sweet and savory umami flavor and is enjoyed by all ages.

A spicier version of jjambbong, a spicy stir-fried seafood and vegetable soup. The sharp and spicy broth is suitable for hangovers or for those who enjoy spicy food.

A red-broth noodle dish made by stir-frying various seafood and vegetables over high heat, then adding broth and boiling. It is characterized by its refreshing and spicy taste.

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

A clear and refreshing noodle soup, unlike spicy jjambbong. It contains seafood and vegetables, offering a cool and light flavor.

A thick noodle dish made by thickening the broth with starch after adding seafood and vegetables. It is soft, light, and warms the stomach.

A premium jajangmyeon stir-fried with abundant premium seafood such as shrimp and squid. It has a superior texture and flavor compared to regular jajangmyeon.

Jjambbong with a generous amount of various seafood. The broth is deeper and more refreshing, with abundant toppings.

A dish with half jajangmyeon and half jjambbong, allowing you to enjoy two flavors simultaneously.

A dish with half fried rice and half jajangmyeon. Recommended for those who want to enjoy both rice and noodles.

A dish with half sweet and sour pork and half jajangmyeon. You can enjoy both a dish and a meal by yourself.

A rice bowl dish with stir-fried meat and vegetables served over rice. A satisfying meal.

A dish of spicy stir-fried squid and vegetables served over rice and mixed. The chewy squid texture and spicy seasoning are well combined.

A clear broth soup dish made by simmering beef short ribs until tender. The broth is deep and savory, and the meat is tender. Served with rice.

A hearty soup dish made with beef tripe and various vegetables, boiled spicy. It is characterized by its deep and rich flavor.

A dish with half sweet and sour pork and half fried rice. You can taste both fried dishes and rice at the same time.

A dish of rice, egg, and vegetables stir-fried until fluffy. Usually served with jajang sauce and jjambbong broth.

A dish of white rice generously topped with jajang sauce and mixed. It can be enjoyed lighter than fried rice.

Jjambbong served with rice instead of noodles. It's filling to mix rice into the spicy broth. May contain glass noodles.

A delicacy of japchae (stir-fried glass noodles, vegetables, and meat) served over rice and mixed with jajang sauce.

A Korean soup dish made with beef, bracken, bean sprouts, etc., boiled spicy and hot. Served with rice in a hot broth.

A summer delicacy served with chewy noodles in a cold broth. Its cool, sweet, and sour taste helps beat the heat.

A cold noodle dish served with noodles mixed in smooth soy milk. It has a rich, savory, and light taste, and is also enjoyed as a summer health food.

A hearty jjambbong with plenty of mussels, making the broth even more refreshing and clean.

Jjambbong with chewy sujebi (hand-pulled dough) instead of noodles. Enjoy a different texture.

A popular dish featuring generous slices of beef brisket, combining the savory richness of the meat with the spiciness of jjambbong.

A special sweet and sour pork, deep-fried until crispy, coated with injeolmi (rice cake) powder and chewy texture for maximized savory flavor.

A value set consisting of sweet and sour pork and one bowl of jjambbong.

A recommended set for two, consisting of sweet and sour pork and two bowls of jajangmyeon.

A diverse and generous set where you can taste sweet and sour pork, jjambbong, and jajangmyeon all at once.

A luxurious meal set consisting of sweet and sour pork, gan-jjajangmyeon, and jjambbong.

A Chinese distilled spirit with a high alcohol content and strong aroma. It pairs well with oily Chinese dishes and has a clean aftertaste.

A smooth, fruity-flavored baijiu. It goes down easily and has a fragrant aroma, making it popular among Koreans.

A traditional Chinese distilled spirit made primarily from sorghum (gaoliang). It is clear and has a high alcohol content.