21 Corée

A complete lunch menu including a starter and a main course. Allows you to taste Korean cuisine classics at affordable prices.

Crispy fried chicken coated in a sweet and sour sauce (Kkanpunggi). Served with plain white rice. Sweet-savory and slightly spicy flavor.

Spicy kimchi fried rice with beef pieces, topped with a fried egg. The kimchi adds crunch and a characteristic tangy and spicy flavor.

Mixed rice dish served in a sizzling hot stone bowl (Dolsot). Contains various sautéed vegetables, rice, and a topping of your choice. Mix everything with the chili sauce (gochujang) before eating for the rice to become crispy at the bottom.

Bowl of hot rice topped with a sautéed meat or seafood dish with sauce. Unlike Bibimbap, the ingredients are not arranged separately but served as a sauced dish over the rice.

A large composed salad of various fresh vegetables. Topped with a protein of your choice (tofu, dumplings, or chicken). Fresh and light.

Korean meal tray (Bento) including rice, salad, dumplings, and a main dish of your choice. A balanced and varied option.

A more generous version of the meal tray, including extra chicken fritters and the salmon option. Perfect for hearty appetites.

Firm tofu sautéed, often seasoned with soy sauce and aromatics. Tender texture and subtle taste.

Breaded and fried patty made from vegetable puree (Korokke). Crispy on the outside and soft on the inside.

A light assortment including a small fresh salad and three Korean dumplings (Mandu) filled with vegetables.

Korean dumplings (Mandu) filled with vegetables. Served either boiled (soft and moist texture) or pan-fried (crispy and golden). To be dipped in a soy-vinegar sauce.

Korean fried chicken wings, coated in a sticky and savory sweet and sour sauce.

Breaded and fried shrimp, served with a sweet and sour sauce. Crispy and juicy.

Japchae: Transparent sweet potato noodles sautéed with shredded vegetables and beef. Mild and savory flavor from soy sauce and sesame oil.

Ojingo Bokkeum: Squid sautéed with vegetables in a spicy red sauce (gochujang). Tender and flavorful.

A savory Korean pancake (Jeon) made from ground soybeans and filled with vegetables. Crispy on the edges and soft in the center.

Kimchi-jeon: Crispy pancake made with fermented kimchi and batter. Spicy and tangy flavor.

Haemul-jeon: Korean pancake filled with a mix of seafood (squid, shrimp, etc.) and green onions. Served with soy sauce.

Famous Korean street food dish made of cylindrical rice cakes (tteok) simmered in a thick, sweet, and very spicy red sauce. Chewy and soft texture.

Large composed salad served as a main course with a topping of your choice.

Traditional Korean soups and stews (Jjigae), served piping hot. Usually accompanied by rice.

Hearty dishes served in a large central pot for sharing. Dak-gal-bi is sautéed and spicy, while Mandu Geongol is a rich broth (Hot Pot).

Kimchi Bokkeumbap: Spicy kimchi fried rice, served with a fried egg. The kimchi adds crunch and a characteristic tangy and spicy flavor.

The classic Bibimbap served in a very hot stone bowl. The rice becomes crispy upon contact with the stone.

Rice topped with a sauced dish (meat or squid). Served hot.

Marinated and grilled meat (Bulgogi or Galbi), served with a small bibimbap side dish. Rich and smoky flavors.

Large complete meal tray (Bento) with a variety of side dishes (tempura, salad, dumplings) and a main course.

Small side dishes (Banchan) such as spicy fermented cabbage (Kimchi) or plain rice.