Amisan

A cold dish made by mixing jellyfish as the main ingredient with vegetables in a sweet and sour sauce. It features the chewy texture of jellyfish and the pungent kick of mustard sauce. It serves to whet the appetite before a meal.

A dish made by mixing chewy Yangjangpi (made from mung bean starch) with various seafood and vegetables in a mustard sauce. The harmonious blend of sweet and sour flavors with the pungent kick of mustard is delightful. You can enjoy the diverse textures of the ingredients.

A dish where crispy fried nurungji (scorched rice) is topped with hot sauce containing plenty of seafood and vegetables. The hot sauce seeps into the nurungji, softening it and creating a delicious nutty flavor. It's a nourishing dish that warms the stomach.

A Chinese-style stir-fry made by stir-frying thinly sliced pork, sea cucumber, mushrooms, and vegetables in a thick sauce. It features the tender texture of seafood and meat, and a rich, deep flavor. It is usually enjoyed with rice or flower buns.

Meaning 'eight precious ingredients,' this is a high-end Chinese dish made by stir-frying various seafood and vegetables in a spicy sauce. It features the chewy texture of seafood and crisp vegetables, with a rich umami and subtle spiciness.

A representative Chinese dish where deep-fried pork is coated in a sweet and sour sauce. The combination of crispy outside and tender inside pork with the sweet and sour sauce is excellent. It's a favorite among all ages.

Pork is deep-fried until crispy, then coated in a special sweet and spicy sauce. It's similar to Tangsuyuk but features a richer sauce and spicier flavor. Great as a side dish with rice or as a snack with drinks.

A Sichuan-style stir-fry made by stir-frying pork and various vegetables in spicy chili oil. It is characterized by its pungent spiciness and salty umami, making it a good accompaniment to rice. Recommended for those who enjoy a numbing flavor.

Large shrimp are deep-fried until crispy, then stir-fried in a soy sauce-based sauce rich with garlic flavor. It's not spicy and has a sweet and sour taste, with a great garlic aroma. Children can enjoy it without any issues.

Crispy deep-fried shrimp coated in a sweet and sour tomato ketchup-based sauce. The sweet and sour taste, along with a moderate spiciness, stimulates the appetite. You can enjoy the texture of the plump shrimp.

Chicken is deep-fried until crispy, then stir-fried with chili oil and vegetables in a spicy Sichuan style. The fiery spiciness is combined with the savory flavor of the chicken. It's especially popular as a snack with drinks.

Deep-fried chicken coated in a sweet and sour sauce, enhanced with the aroma of garlic and chili for a deep flavor. The contrast between the crispy exterior and tender interior of the chicken is exquisite. Its mild spiciness makes it enjoyable for all ages.

A vegetarian dish made by deep-frying shiitake mushrooms and then stir-frying them in a sweet and sour sauce. It features the chewy yet tender texture of the mushrooms and a savory flavor. It's good with rice or as a side dish.

A spicy stir-fried dish made with thinly sliced bell peppers, pork, and mushrooms. It features the vibrant colors of various vegetables, a crisp texture, and the spicy aroma of chili oil. It is usually wrapped and eaten with flower buns.

Soft, white steamed buns, often served with dishes like Gochujapchae or Ryusanseul. Their mild flavor pairs well with the sauces of other dishes.

A seasonal dish of cold soybean soup served with thin noodles. It is characterized by the savory and mild taste of the soybean soup and the chewy noodles. It's a popular summer delicacy.

A Korean-Chinese noodle dish where black sauce made from Chunjang is mixed with noodles. It is characterized by its sweet and salty taste, and the combination of chewy noodles and savory Jjajang sauce is excellent.

A type of Jjajangmyeon where the Jjajang sauce, made by stir-frying Chunjang in oil without water, is served separately from the noodles. The sauce is richer and more savory than regular Jjajangmyeon, and it's fun to mix it right before eating.

A premium Jjajangmyeon with the addition of three or more types of fresh seafood such as sea cucumber, shrimp, and squid, compared to regular Jjajangmyeon. The seafood flavor adds a cooler and deeper taste.

Jjajangmyeon containing thinly sliced meat and vegetables (Yuseul), which is softer and slightly spicier than regular Jjajangmyeon.

A spicy and hot seafood Jjamppong generously filled with fresh crab and various seafood. The refreshing taste of crab infuses the broth, creating a deep and rich flavor. Recommended for seafood lovers.

A white-broth Jjamppong made with fresh oysters and seafood, offering a cool and clean taste. It is not spicy and is light, allowing you to enjoy the natural flavor of the seafood.

A Chinese noodle dish made by stir-frying mussels, squid, and other fresh seafood with various vegetables in a spicy sauce. It is characterized by its spicy and refreshing broth, and the umami of the seafood is excellent.

A dish where noodles are replaced with rice in Jjamppong broth. The spicy and refreshing Jjamppong broth mixed with rice makes for a hearty meal. It is rich in seafood and vegetables.

A white-broth Jjamppong made with fresh oysters, offering a cool and light taste. It is not spicy, allowing you to fully savor the deep flavor of the oysters.

A soup dish made by boiling chewy udon noodles with various seafood and vegetables. The umami of the seafood dissolves into the udon broth, creating a cool and refreshing taste.

A Jjamppong made by stir-frying noodles with seafood and vegetables in a spicy sauce without broth. It uses mackerel instead of pork, offering a light and unique flavor.

A dish made by stir-frying noodles with seafood and vegetables in a spicy sauce over high heat, without broth. It is characterized by its smoky flavor and numbing spiciness, offering a different charm from regular Jjamppong.

Dumplings made by filling thin wrappers with a mixture of meat and vegetables, then boiled in water. They have a mild and soft taste, and are even more delicious when dipped in soy sauce.

A rice bowl topped with minced pork and tofu stir-fried in a spicy Sichuan sauce. The combination of numbing spiciness, soft tofu, and meat is excellent.

A rice bowl topped with stir-fried octopus in a spicy sauce. It features the chewy texture of octopus and a fiery spiciness, perfect for relieving stress.

Fried rice stir-fried with various seafood such as shrimp and squid, and vegetables. The umami of the seafood permeates the rice, giving it a rich flavor. It tastes even better with Jjajang sauce.

Rice stir-fried with fragrant shiitake mushrooms. The soft texture and unique aroma of the mushrooms blend well with the rice, creating a mild and sophisticated flavor.

A dish where Japchae, made by stir-frying glass noodles, meat, and various vegetables in a soy sauce-based seasoning, is served over rice. The sweet and salty Japchae combined with rice makes for a hearty meal.

Fluffy fried rice served with Jjajang sauce. The combination of savory fried rice and sweet and salty Jjajang sauce is excellent.

Fluffy fried rice stir-fried with plump shrimp and fresh vegetables. The chewy texture of the shrimp and its savory flavor are characteristic. It's a popular dish among children.

A rice bowl topped with Ryusanseul, which is made by stir-frying thinly sliced pork, sea cucumber, and mushrooms in a thick sauce. It features a tender texture and a rich umami flavor.

A rice bowl topped with various seafood and vegetables stir-fried in a thick sauce. Similar to Palbochae but in a rice bowl format, allowing you to enjoy the rich flavors and nutrients of multiple ingredients at once.

A course menu available for orders of 4 or more people. Includes Yangjangpi, Ryusanseul, Kkanpunggi, and Kkancho Saewoo. For the meal, you can choose between Jjajangmyeon or Gise-myeon.

A premium course menu for orders of 4 or more people. Includes Yangjangpi, Ryusanseul, Lajogi, Kkancho Saewoo, Gochujapchae, and Palbochae. For the meal, you can choose between Jjajangmyeon or Gise-myeon.

A carbonated drink with a sweet and refreshing taste. It comes in various fruit flavors and is good for quenching thirst.

A colorless carbonated beverage with a clear and refreshing taste. It is sweet and invigorating, pairing well with any food.

A globally beloved, classic brown carbonated beverage. It is characterized by its unique sweet and fizzy taste.

An alcoholic beverage made by fermenting grains such as barley. It has a cool and refreshing taste and pairs particularly well with oily foods.

A traditional Korean distilled spirit made by distilling grains such as rice and barley. It has a clear and clean taste, with an alcohol content typically around 15-20%.

A representative Chinese Baijiu (distilled spirit) made primarily from sorghum. It has a strong aroma and a smooth finish. The alcohol content is relatively high.

A popular Chinese Baijiu (high-proof liquor) made by fermenting and distilling grains. It has a high alcohol content but is characterized by its unique aroma and refreshing quality.

A type of Baijiu produced in the Shandong region of China, characterized by its smooth finish and subtle fruity aroma. It is a relatively mild Baijiu that is easy to enjoy.