해동반점

A Korean-Chinese dish where noodles are mixed with a black sauce made by stir-frying black bean paste, pork, and various vegetables. It is characterized by its sweet and savory umami taste and is enjoyed by all ages. Please enjoy with pickled radish and onion.

A dish with thick noodles, seafood, and vegetables in a clear and refreshing broth. It is not spicy and has a mild, clean taste.

A spicy soup dish made by stir-frying seafood and vegetables over high heat and adding broth. It is characterized by its spicy and refreshing taste.

Jajangmyeon where the black bean sauce, made by stir-frying ingredients directly with black bean paste without water or starch, is served separately from the noodles. It has a richer flavor and a smoky taste compared to regular Jajangmyeon.

A noodle dish made by thickening broth with seafood and vegetables. It has a soft and mild taste that is comforting to the stomach.

Jajangmyeon made by finely dicing pork and vegetables and stir-frying them with black bean sauce. The ingredients are small, so the sauce penetrates the noodles well, and the soft texture is characteristic.

A dish where noodles and Jjajang sauce are stir-fried together and served on a large tray. It contains more seafood than regular Jajangmyeon and has a deep flavor because it is stir-fried.

A noodle dish made by stir-frying seafood and vegetables in a spicy sauce without broth. You can enjoy the spiciness of Jjamppong and the savory flavor of stir-fried noodles at the same time.

A dish with thin, chewy noodles in a clear and mild broth based on chicken stock. It is characterized by its non-stimulating and clean taste.

A clear broth noodle dish with more fresh seafood (Samseon) than regular udon. It has a refreshing and deep flavor.

A luxurious Ganjjajang stir-fried with plenty of seafood such as shrimp and squid in black bean paste. The texture of the seafood and the rich Jjajang sauce harmonize well.

A luxurious version of U-myeon, boiled with plenty of seafood. You can enjoy the soft broth and abundant ingredients.

A premium Jjamppong boiled with an abundant amount of various seafood. The broth is more refreshing and richer in umami than regular Jjamppong.

A dish where rice is stir-fried with vegetables and eggs until fluffy. Jjajang sauce and Jjamppong broth are served together, allowing for various ways to enjoy it.

A menu where Jjajang sauce is generously placed on white rice and mixed. It is a satisfying meal.

A Jjamppong menu served with rice instead of noodles. Eating rice in the spicy broth warms you up.

A dish where fried rice is wrapped in a thin egg crepe and drizzled with sauce. The harmony of the soft egg and fried rice is good.

A dish made by finely chopping ripe kimchi and stir-frying it with rice in a spicy way. It is a popular meal enjoyed by Koreans.

A rice bowl dish where stir-fried glass noodles, vegetables, and meat are served over rice. It is eaten with Jjajang sauce alongside the savory Japchae and rice.

A dish where fragrant pine mushrooms and various vegetables are stir-fried in a thick sauce and served over rice. The mushroom aroma and soft texture are excellent.

A dish served with rice, consisting of stir-fried pork and bell peppers in a spicy way. The crisp bell pepper texture and spicy taste go well with rice.

Fried rice stir-fried with plump shrimp. The shrimp's flavor and texture add to its deliciousness.

A rice bowl dish topped with Yusansul, a luxurious dish made by stir-frying seafood, meat, and vegetables into thin strips and thickening it with a starch slurry. It is characterized by its soft and mild taste.

A dish where various seafood and vegetables are stir-fried in a spicy or mild sauce and served over rice. You can taste various ingredients at once.

Dumplings deep-fried until crispy. The outside is crispy and the inside is moist, and it is savory when dipped in soy sauce.

Soft and moist dumplings blanched in boiling water. They have a mild taste and can be enjoyed without feeling heavy.

A popular dish where pork is coated in starch batter, deep-fried until crispy, and then served with a sweet and sour sauce to dip or pour. The harmony of the crispy texture and sweet sauce is excellent.

Sweet and sour pork stir-fried in a spicy Sichuan sauce. The spiciness is added to the sweetness of regular sweet and sour pork, making it refreshing and not greasy.

A thick and warm soup dish made by adding seafood and whisked eggs. It is not stimulating and is comforting to the stomach.

A dish made by stir-frying glass noodles, meat, and various vegetables in a soy sauce-based seasoning. The chewy glass noodles and crisp vegetables harmonize well.

A dish made by stir-frying thinly sliced bell peppers and pork in a spicy way. It is usually enjoyed wrapped with steamed buns.

A dish made by stir-frying fragrant chives and meat. The unique aroma and texture of chives are good, and it goes well with steamed buns.

A dish made by forming ground meat into balls, pan-frying them, and then simmering them in sauce with vegetables. The soft and savory taste of the meatball is characteristic.

Deep-fried chicken stir-fried in a spicy and savory garlic soy sauce. The harmony of the crispy coating and the spicy and salty taste is good as a side dish for drinks.

The pork version of Kkanpunggi, where deep-fried pork is stir-fried in a spicy and savory sauce.

Deep-fried chicken stir-fried with various vegetables in a spicy sauce. It is characterized by a slightly milder sauce taste than Kkanpunggi.

A dish made by stir-frying pork and vegetables in a spicy way. It is the pork version of Lajogi.

A dish where thin wrappers made of starch (Yangjangpi) are mixed with various seafood, vegetables, and meat strips in a mustard sauce. The pungent mustard taste stimulates the appetite.

A thick soup dish boiled with plenty of premium seafood and vegetables. You can deeply feel the original taste of the seafood.

A dish meaning it is made with eight precious ingredients, stir-fried with seafood and vegetables in chili oil, etc., in a spicy way. It is characterized by its diverse textures and umami.

A dish made by stir-frying thinly sliced seafood and meat, then thickening it with a starch slurry. It is soft and not stimulating, so anyone can enjoy it.

Deep-fried shrimp stir-fried in a spicy and savory Kkanpung sauce. The harmony of the shrimp's savory flavor and the sauce is outstanding.

Deep-fried shrimp tossed in a sweet and sour chili sauce. Also called Chili Shrimp, its spicy and sweet taste is popular.

Shrimp coated in batter and deep-fried until crispy. It is savory even without sauce and is eaten by dipping it in soy sauce or sauce.

A cold appetizer made by mixing chewy jellyfish and cucumber with a sweet and sour garlic mustard sauce. The refreshing and tangy taste stimulates the appetite.

A nourishing dish boiled with sea cucumber as the main ingredient, along with mushrooms, bamboo shoots, etc. The soft texture of sea cucumber and the deep broth are excellent.

A cost-effective set menu that includes Sweet and Sour Pork, 2 Jajangmyeon, and fried dumplings.

A generous set menu where you can taste Sweet and Sour Pork, Jajangmyeon, Jjamppong, and fried dumplings.

A set consisting of Sweet and Sour Pork, 2 servings of Jjamppong, and fried dumplings. Recommended for those who like spicy broth.

A set including the luxurious dish Yangjangpi, 2 servings of Jajangmyeon, and fried dumplings. It is good for both drinks and a meal.