BAP TIME

Grilled Korean dumplings, crispy on the outside and juicy on the inside. Similar to Japanese gyozas but often larger. · Salty and umami flavor. · Enjoyed dipped in a vinegary soy sauce.

Sweet potato vermicelli rolls (japchae) wrapped in a dried seaweed sheet, then battered and fried. · Crispy on the outside and soft on the inside. · A popular street snack, often dipped in tteokbokki sauce.

Savory Korean pancake made with fermented kimchi and a batter. · Crispy texture on the edges and tender in the center, with the spicy and tangy taste of kimchi. · Ideal for sharing as an appetizer.

Savory Korean pancake with seafood (often squid, shrimp) and green onions. · Flavorful and rich in marine taste, varied texture between the crispiness of the batter and the tenderness of the seafood. · Eaten hot, dipped in soy sauce.

Shrimp coated in a light batter and fried. · Crispy and airy. · Served as an appetizer or side dish.

A composed salad accompanied by light tempura of seafood and vegetables. · A mix of freshness and crispiness. · Seasoned with a Korean vinaigrette.

Corn Cheese: sweet corn kernels cooked with melted cheese and sometimes mayonnaise. · Mild, creamy, and rich. · A popular side dish for drinking alcohol (anju).

Crispy Korean fried chicken (KFC) coated in a sauce. · The classic version is sweet and spicy, but other flavors like soy-garlic are available. The texture remains crispy despite the sauce. · Eaten with fingers, often accompanied by pickled radish.

A large combo platter for two people. · Includes fried chicken, spicy rice cakes (tteokbokki), and drinks. · A complete set to discover popular Korean street food dishes.

Thick noodle dish coated in a rich black sauce made from fermented soybean paste (chunjang). · Savory, slightly sweet, and earthy taste. · Mix the noodles well with the sauce before eating.

The quintessential Korean street food dish. Cylindrical rice cakes simmered in a spicy red sauce. · Chewy texture, spicy and sweet taste. · Often served with fish cakes and hard-boiled eggs.

Glass noodles (sweet potato) sautéed with various vegetables and meat or tofu. · Seasoned with sesame oil and soy sauce, offering a sweet and savory taste. · Particularly elastic and pleasant noodle texture.

Very spicy noodle soup with seafood and vegetables. · The red broth is rich, spicy, and smoky. · A popular dish for those who love intense flavors.

Rice served in a scorching stone pot (Dolsot) that makes the rice at the bottom crispy. · Topped with vegetables, meat, and an egg. · Mix all ingredients vigorously with the chili paste (gochujang) before enjoying.

Thinly sliced beef marinated in a sweet soy sauce and grilled. · Tender, juicy with a perfect balance of sweet and savory. · One of the most well-known Korean meat dishes, served with rice.

Pan-fried squid with vegetables. · Tender texture of squid. · Available in mild (soy) or spicy (gochujang) versions.

Sautéed combination of squid (Ojing-eo) and pork belly (Samgyeopsal). · Savory surf and turf with a spicy sauce. · Served with rice for a hearty meal.

Jeyuk Bokkeum: Marinated pork sautéed in a spicy gochujang sauce. · Rich, spicy, and slightly smoky flavor. · A beloved classic for lunch or dinner.

Sautéed shrimp with vegetables dish. · Seasoned with soy or spicy sauce depending on preparation. · Light yet flavorful.

Kimchi fried rice, colored orange-red by kimchi juice. · Spicy, sour, and umami taste, often served with a fried egg on top. · A simple and delicious comfort food.

Tteok Mandu Guk: Soup containing rice cakes (tteok) and dumplings (mandu). · Clear and mild broth, chewy texture of tteok and savory flavor of mandu. · Traditionally eaten on New Year's, but delicious year-round.

Bubbling stew of silken (extra-soft) tofu and seafood. · Very spicy and savory, with a creamy texture thanks to the tofu. · Served very hot in a clay pot.

The most iconic Korean stew, made with aged kimchi. · Deep, sour, and spicy taste. · Ideal with a bowl of white rice to balance the intensity.

Dish of blanched tofu served with sautéed kimchi (often with pork). · The mild taste of tofu pairs perfectly with the intense and spicy kimchi. · Often consumed as a snack with alcohol (anju).

Chuncheon specialty: chicken marinated in a spicy sauce and sautéed with vegetables and rice cakes. · Spicy, sweet, and rich, often with melted cheese. · A convivial and hearty dish.

Crispy fried chicken pieces coated in a sweet and spicy sticky sauce. · Crispier than classic Yangnyeom Chicken, often topped with peanuts or sesame seeds. · Addictive crunchy texture.

Rice roll wrapped in seaweed (gim), filled with various ingredients (vegetables, eggs, meat). · The rice is seasoned with sesame oil, unlike Japanese vinegared sushi. · A complete and convenient meal in bite-sized portions.

Spicy fermented cabbage, the national side dish of Korea. · Sour, spicy, and fresh taste. · Rich in probiotics.

Bowl of steamed white rice. · The essential neutral base to accompany spicy and savory Korean dishes.

Assortment of small Korean side dishes. · May include seasoned vegetables, lotus roots, or sautéed anchovies. · Adds variety and color to the meal.