Asawon

A Korean-Chinese noodle dish where black sauce made by stir-frying Jjajang paste in cooking oil is served over boiled noodles and mixed. It is characterized by its sweet and savory taste and is one of the most popular noodle dishes in Korea.

A clear and refreshing soup dish made with seafood and vegetables. It is not spicy and is mild, making it suitable for those who prefer non-irritating broths.

A spicy soup dish made by stir-frying various seafood such as squid and mussels with vegetables in chili oil. The spicy and refreshing broth is excellent.

A dish where noodles are served separately from a sauce made by stir-frying Jjajang paste, meat, and vegetables directly in oil without water. The flavor is richer than regular Jjajangmyeon, with a distinct smoky taste and the crisp texture of vegetables.

A noodle dish made by thickening a broth with seafood and vegetables. The broth is smooth and light, providing comfort.

A rice dish made by stir-frying rice with carrots, green onions, and eggs in oil. It has a fluffy texture and is usually served with Jjajang sauce and Jjamppong broth.

A dish where a generous amount of Jjajang sauce, made from stir-fried Jjajang paste, is served over white rice. You can enjoy the sweet and savory Jjajang sauce with rice instead of noodles.

A dish where Japchae, made by stir-frying glass noodles, meat, and various vegetables, is served over rice. The chewy glass noodles and savory seasoning pair well with rice.

A rice bowl dish made by stir-frying various seafood and vegetables with a thick sauce and serving it over rice. You can enjoy the rich flavors of various ingredients.

A noodle dish with very thin noodles in chicken broth, topped with shredded chicken breast. The broth is clear and refreshing, and the thin noodles are smooth to swallow.

A premium Ganjjajang stir-fried with more than three kinds of fresh seafood such as shrimp, squid, and sea cucumber. The flavor is deeper with the added seafood aroma.

A clear udon soup dish made with plenty of various seafood. You can fully enjoy the refreshing taste and chewy texture of the seafood itself.

A Jjamppong made with a more diverse and premium selection of seafood than regular Jjamppong. The broth is richer and more refreshing.

A thick noodle soup made with plenty of seafood and thickened with starch. The smooth broth and fresh seafood harmonize perfectly.

A dish where fried rice seasoned with ketchup and other ingredients is wrapped in a thin egg crepe. The sweet and sour sauce and soft egg create a universally loved dish.

A dish where rice is added instead of noodles to Jjamppong broth. You can have a hearty meal by mixing rice in the spicy broth, and it sometimes includes glass noodles.

Deep-fried dumplings with a crispy exterior and a moist, savory filling of meat and vegetables.

Steamed, moist, and soft dumplings. They are bite-sized and easy to eat, characterized by their mild flavor.

A summer delicacy made by mixing noodles in a thick and savory soybean broth made from ground boiled soybeans. It is enjoyed chilled with ice.

A dish served with chewy noodles in a cold broth with a thin layer of ice. It is sweet, sour, and refreshing, often enjoyed in the summer.

A dish made by stir-frying crispy fried chicken in a sweet and spicy garlic sauce. It is popular as a side dish for drinks, with the aroma of spicy peppers and green onions.

Meaning 'eight precious ingredients', this dish is made by stir-frying seafood such as sea cucumber, squid, and shrimp with bamboo shoots and mushrooms in chili oil.

A dish where a filling made of stir-fried shredded ingredients such as various vegetables, seafood, and meat is placed on a plate with a dough wrapper, and eaten by mixing with a pungent mustard sauce.

A representative Korean-Chinese dish where deep-fried pork coated in batter is served with a sweet and sour sauce made with vinegar, soy sauce, sugar, and vegetables.

A dish made by stir-frying transparent glass noodles with pork, spinach, carrots, mushrooms, and various vegetables in soy sauce seasoning. It is characterized by its savory and nutty flavor.

A thick soup dish made with plenty of high-quality seafood such as sea cucumber, abalone, and shrimp, along with mushrooms and bamboo shoots. It is rich in the deep flavor and umami of seafood.

A dish made by stir-frying deep-fried pork with various vegetables in a sweet and spicy chili sauce. It is similar to Tangsuyuk but with added spicy and salty flavors, making it a popular dish to accompany drinks.

Deep-fried pork stir-fried in a sweet and spicy garlic sauce. It is a version of Kkanpunggi using pork instead of chicken, with a crispy texture and strong seasoning.

A dish made by stir-frying finely shredded pork with green peppers and chili peppers in a spicy way. The crisp texture of green peppers is pleasant, and it is usually eaten wrapped in soft flower buns.

A dish made by stir-frying fragrant chives with shredded pork. The unique aroma of chives and the savory flavor of the meat are combined, and it tastes even better with flower buns.

A dish made by stir-frying three ingredients - meat, seafood, and vegetables - shredded and thickened with starch water. The taste is soft and light.

A luxurious dish made by stir-frying rehydrated sea cucumber with bamboo shoots, mushrooms, and other ingredients. It is a nourishing dish characterized by the chewy and tender texture of sea cucumber.

Deep-fried pork coated in batter. Unlike Tangsuyuk, it is served without sauce, and you can enjoy the original taste of the meat by dipping it in salt and pepper.

A liquor made by infusing alcohol with Acanthopanax senticosus, which is used as an herbal medicine. It has a unique bitter taste and aroma and is enjoyed as a health drink.

Korea's representative distilled liquor, clear and transparent like water. It has a clean, alcoholic taste and pairs well with most Korean food.

A carbonated liquor made by fermenting barley. Its cool refreshment helps to cut through the richness of oily Chinese dishes.

A traditional Chinese distilled liquor made from sorghum. It has a high alcohol content and a fragrant fruity aroma, pairing well with Chinese cuisine.

A Chinese liquor distilled twice after fermenting grains. It is characterized by its high alcohol content and strong aroma, and is popular due to its low price.