하오짬

A Korean-Chinese noodle dish where black sauce made by stir-frying vegetables and pork with chunjang is mixed with noodles. It has a sweet and savory taste and is one of the most popular noodle dishes among Koreans. It tastes even better with pickled radish.

A dish where the sauce, made by stir-frying chunjang, onions, and meat in oil without water or starch, is served separately from the noodles. The flavor is richer than regular jjajangmyeon, and the crisp texture of the stir-fried ingredients remains. Pour the sauce over the noodles and mix well.

A spicy noodle soup dish made by stir-frying various seafood and vegetables in chili oil, then adding broth and simmering. The spicy and refreshing soup is excellent.

A jjamppong with more premium seafood (shrimp, squid, sea cucumber, etc.) than regular jjamppong. You can feel the deep flavor and freshness of the seafood.

A winter delicacy made by simmering plenty of fresh oysters. It is characterized by the refreshing and light soup flavor unique to oysters, and is often served as a non-spicy white broth.

A Chinese noodle dish with a clear, refreshing soup flavored with seafood and vegetables. Unlike Japanese udon, it uses Chinese noodles, and the soup is light and clean.

A noodle dish made by thickening soup with starch, containing seafood and vegetables. The soup is smooth and warm, making it comforting.

Noodles and jjajang sauce are stir-fried together and served on a large tray. It contains more seafood than regular jjajangmyeon and has a smoky flavor.

A dish where jjamppong stir-fried with minimal broth is served on a large tray. It's similar to spicy seafood stir-fried noodles and offers a rich sauce flavor.

Ganjjajangmyeon with added seafood. You can taste the savory flavor of freshly stir-fried chunjang and the fresh seafood aroma at the same time.

Jjajangmyeon with plenty of seafood such as shrimp and squid. It has a better chew and deeper flavor than regular jjajangmyeon.

Rice stir-fried with vegetables, egg, and minced meat. It is savory and light, and usually served with jjajang sauce and jjamppong soup to mix or eat alongside.

A dish where jjajang sauce is generously poured over white rice. Mix the sweet and savory sauce with the rice; jjamppong soup is served alongside.

A rice bowl dish with stir-fried japchae (glass noodles, meat, and vegetables) served over rice. The savory seasoning goes well with the rice, and jjajang sauce is often served alongside.

Samseon Jjamppong served with rice instead of noodles. It becomes a hearty meal when you mix rice into the spicy and refreshing seafood broth.

A premium rice bowl dish with various seafood and vegetables stir-fried in a thick sauce and served over rice. It is abundant in ingredients and has a light sauce with a good savory flavor.

Fried rice with plump shrimp. Enjoy the savory flavor and texture of shrimp, served with jjajang sauce.

A premium fried rice dish made with a variety of seafood. It has a deeper flavor and richer texture than regular fried rice.

A practical set menu consisting of crispy sweet and sour pork and 2 bowls of jjajangmyeon. It's a good combination for two people to share.

A set including sweet and sour pork and 2 bowls of spicy jjamppong. Enjoy the spicy soup and sweet and sour pork together.

A set meal including sweet and sour pork and 2 bowls of savory fried rice. It's a hearty combination recommended for those who prefer rice.

A Korean-Chinese dish where bite-sized pieces of pork are battered, deep-fried until crispy, and then coated or dipped in a sweet and sour sauce. It's a popular menu item loved by everyone.

Sweet and sour pork made by frying mushrooms like shiitake instead of meat. The chewy texture and fragrant flavor of the mushrooms blend well with the fried coating, creating a unique taste.

Sweet and sour pork made with beef instead of pork. The rich beef flavor and tender texture offer a luxurious taste.

Sweet and sour pork made by frying chicken, which has a lighter and cleaner taste than pork. The same sweet and sour sauce used for regular sweet and sour pork is used.

A cold dish where thin wrappers (yangjangpi) made of starch are served on a plate with various seafood, vegetables, and meat, to be mixed with mustard sauce. It is characterized by its pungent and spicy mustard flavor that tingles the nose.

A dish quickly stir-fried in a spicy sauce using 8 precious ingredients (seafood, mushrooms, bamboo shoots, etc.). The texture of various ingredients and the savory sauce blend well.

Crispy fried chicken stir-fried in a spicy and sour sauce with chili peppers and garlic. It's stir-fried dry, preserving its crispy texture.

Fried pork stir-fried in Kkanpunggi sauce (spicy garlic sauce). You can enjoy a spicy and savory flavor different from sweet and sour pork.

Dumplings fried until golden brown. Crispy on the outside and filled with meat and vegetables on the inside, they are great as a side dish or appetizer.

Soft dumplings boiled in water. They have a moist and light taste, making them easy to enjoy without feeling heavy.

A menu item that generously provides only the spicy jjamppong broth and ingredients without noodles. It is mainly good as an accompaniment to alcoholic beverages.

A vegetarian-style jjajangmyeon made with only vegetables and jjajang sauce, without meat. It is characterized by its light and clean taste.

A dish where noodles are eaten with a sauce made by stir-frying only vegetables and chunjang. The texture of the vegetables remains, providing a fresh taste.

A jjamppong made by simmering plenty of fresh vegetables without meat or seafood. The soup is not heavy and is refreshing and clean.

A menu item served with rice in a clean, vegetable broth-based jjamppong soup. It's good for those who prefer a non-stimulating and refreshing taste.

Fried rice made only with various vegetables, excluding meat. It is not greasy, light, and savory.

A dish with stir-fried glass noodles and vegetables, without meat, served over rice. Enjoy the natural flavor of the vegetables and the chewy texture of the glass noodles.

A noodle dish with a thick soup made with various vegetables, excluding meat and seafood. The taste is mild and smooth, making it easy to digest.

A dish where vegetables and jjajang sauce are stir-fried with noodles and served on a tray, without meat. The flavor of the vegetables is well infused into the sauce, making it delicious.

A spicy stir-fried noodle dish made only with vegetables. You can enjoy spicy and savory stir-fried noodles without seafood or meat.

Korea's representative clear distilled liquor. The alcohol content is about 16-17%, and its clean taste pairs well with oily Chinese food.

A cool and refreshing carbonated alcoholic beverage (lager). It refreshes the palate when consumed with fried foods or spicy dishes.

A famous Chinese beer representing China. It is characterized by its smooth finish and clean taste, making it one of the best beers to pair with Chinese cuisine.

A clear liquor (cheongju) made by fermenting rice. It has a clean and smooth taste and a slightly lower alcohol content than soju, making it easy to enjoy.

A strong Chinese distilled liquor made from sorghum. It has a very high alcohol content (over 50%) but a clean finish and strong aroma. Drink it in small sips from a small glass.

A traditional Chinese distilled liquor made primarily from sorghum (Gao Liang). It is characterized by its high alcohol content and unique rich aroma.

A famous Chinese liquor produced in the hometown of Confucius. It is served in a jar-shaped bottle and is characterized by its fragrant grain aroma and smooth taste.

A popular Chinese liquor (Baijiu) in Korea. It is characterized by its unique sweet fruity aroma and smooth finish.

A black soft drink with a fizzy and sweet taste.

A clear, clean-tasting carbonated beverage with a lemon-lime flavor.