중국미식성

A Korean-Chinese noodle dish where black bean sauce, stir-fried from chunjang, is mixed with noodles. It features a sweet and salty taste and is a popular dish loved by all ages. Served with pickled radish and onions.

A spicy soup dish made by stir-frying seafood and vegetables, then adding broth and simmering. It features a spicy and refreshing broth, enjoyed with chewy noodles.

A white, mild jjamppong without red chili powder. It's not spicy but allows you to enjoy the refreshing seafood flavor.

A jjajangmyeon where chunjang and vegetables are stir-fried without water upon order, preserving a smoky flavor. It has a richer taste than regular jjajangmyeon and the vegetables retain their crispiness.

A jjajangmyeon where noodles and sauce are stir-fried together and served on a large tray. Seafood is added for a richer flavor.

Ganjjajang generously stir-fried with seafood. The flavors of various seafood like shrimp and squid blend with the chunjang sauce.

A noodle dish with seafood and vegetables stir-fried in a spicy sauce without soup. You can enjoy the smoky flavor and rich seasoning.

A premium jjamppong with a more abundant amount of high-quality seafood than regular jjamppong. The broth has a deeper and more refreshing flavor.

Jjamppong maximized for spiciness with plenty of hot peppers. Recommended for those who prefer intense spicy flavors.

A Sichuan-style noodle dish with a clear yet spicy broth. Seafood and vegetables are combined for a refreshing and clean taste.

Jjamppong simmered with fresh oysters, offering a refreshing and oceanic broth characteristic of oysters. Usually served with a white broth.

A spicy jjamppong simmered with bean sprouts and other ingredients for a refreshing effect, perfect for recovering from a hangover.

Jjamppong with chewy sujebi (hand-pulled dough flakes) instead of noodles. The texture of sujebi eaten with the broth is appealing.

A Chinese-style udon with a mild, clear broth containing seafood and beaten egg for a soft flavor.

A noodle dish with a thick broth containing seafood and vegetables. The starch makes the broth smooth and keeps it warm.

A Chinese-style cold noodle dish with a savory, sweet, and sour peanut sauce in a refreshing broth. A summer delicacy.

A practical menu that combines tangsuyuk and fried rice in one bowl, allowing you to enjoy two dishes at once.

A menu where you can choose either jjajangmyeon or jjamppong to enjoy half and half with tangsuyuk.

A menu where you can choose either jjajangmyeon or jjamppong to enjoy half and half with fried rice.

A dish with half jjajangmyeon and half jjamppong, allowing you to enjoy two flavors at once.

A dish of fluffy fried rice with vegetables and egg, served with jjajang sauce and jjamppong broth.

A premium fried rice with various seafood such as shrimp and squid.

A savory fried rice with plenty of plump shrimp.

Fried rice with crab meat added for a soft, savory flavor.

Fried rice wrapped in a thin egg crepe and topped with sauce.

A meal consisting of white rice mixed with rich jjajang sauce.

A rice bowl dish with various seafood and vegetables stir-fried in a spicy sauce and served over rice.

A rice bowl topped with a sauce made from stir-fried fragrant pine mushrooms and vegetables.

A dish where stir-fried japchae (glass noodles, meat, and vegetables) is served with rice. Sometimes served with jjajang sauce.

A dish where tofu and minced meat are stir-fried in a spicy doubanjiang sauce and eaten with rice. The soft tofu and spicy sauce pair well with rice.

A rice bowl dish with sliced bell peppers, meat, and vegetables stir-fried in a spicy sauce and served over rice.

A dish where spicy stir-fried squid and vegetables are generously served over rice and mixed.

A hearty rice bowl dish with stir-fried pork belly served over rice.

A menu where you can enjoy the soup-less fried jjamppong sauce with rice. The combination of spicy seafood sauce and rice is excellent.

Jjamppong with rice instead of noodles. You can enjoy a hearty meal by mixing the spicy broth with rice; it may also contain glass noodles.

A menu where Samseon Jjamppong broth, rich in seafood, is served with rice.

A meal consisting of spicy gochu jjamppong broth served with rice.

A menu where you can enjoy the refreshing oyster jjamppong broth with rice. It is characterized by its mild and deep flavor.

A nourishing rice bowl dish with various premium seafood and vegetables stir-fried in a thick sauce and served over rice.

A premium rice bowl dish with shredded sea cucumber, shrimp, bamboo shoots, etc., stir-fried in a sauce and served over rice.

A rice bowl dish with soft eggplant stir-fried in a savory sauce and served with rice.

A representative Korean-Chinese dish where pork is coated in batter, deep-fried until crispy, and served with a sweet and sour sauce.

A Sichuan-style fried dish with a spicy sauce added to basic tangsuyuk to cut through richness and enhance savory flavor.

Tangsuyuk made with fried squid instead of pork. The chewy squid texture combines with the crispy batter.

A grilled dish made with high-quality young lamb ribs, resulting in tender meat and rich flavor. It tastes even better when grilled over charcoal.

Lamb cut into bite-sized pieces, skewered, and grilled over charcoal. Eaten with spices like cumin.

Tender meat from lamb ribs, served on skewers. It has a chewy and savory taste.

Large shrimp skewered and grilled. You can enjoy the savory flavor by grilling them with the shells on.

A grilled dish of chicken gizzards on skewers. Its unique chewy and crunchy texture makes it an attractive snack with drinks.

Northeast-style tangsuyuk (Guo Bao Rou) made by frying thinly sliced pork in potato starch for a crispy and chewy texture. Characterized by a sweet and sour sauce.

A dish made by frying three fresh ingredients from the earth – eggplant, potato, and bell pepper – and stir-frying them in a savory sauce.

A dish stir-fried with eggplant as the main ingredient in a savory sauce. Enjoy the soft texture of the eggplant.

A dish where soft tofu and minced meat are stir-fried in a spicy sauce. Good as a side dish with drinks or with rice.

A mild and savory dish made by stir-frying thinly sliced dried tofu (podubu) with vegetables. Enjoy the chewy texture of the dried tofu.