Beijing Hwagok Main Branch

A lunch course where you can enjoy various Chinese dishes at a reasonable price. Appetizer, main dish, and meal are served sequentially. Available for lunch on weekdays only.

A lunch course with a slightly more luxurious composition than Course A. Available on weekdays only.

A basic dinner course. You can taste various authentic Chinese dishes sequentially.

A popular dinner course recommended by the restaurant. A variety of dishes made with carefully selected ingredients are served.

A VIP course using high-quality ingredients. The composition is suitable for special occasions or business entertainment.

A premium dinner course combining the finest ingredients with the chef's skills.

A Korean-Chinese dish where you mix black bean sauce made by stir-frying fermented soybeans with noodles. It features a sweet and savory umami taste.

A noodle dish with a richer flavor and texture by adding seafood such as shrimp and squid to regular Jajangmyeon.

A spicy and refreshing soup dish made by stir-frying various seafood and vegetables to create a broth. The chewy noodles and spicy broth are well-balanced.

A Jjamppong with a refreshing and deep broth made with plenty of fresh oysters. A seasonal delicacy perfect for winter.

A noodle dish with seafood and vegetables in a clear and light broth without spiciness.

A rice bowl dish with various seafood and vegetables stir-fried in a thick sauce and served over rice.

A dish of soft Yusanseul made by shredding and stir-frying sea cucumber, shrimp, mushrooms, etc., served with rice.

A dish where a thick, hot sauce containing assorted seafood is poured over crispy fried nurungji (scorched rice). The harmony of savory nurungji and sauce is excellent.

A dish served with stir-fried glass noodles, meat, and vegetables alongside rice. Usually served with Jajang sauce.

A dish made by stir-frying plump shrimp and rice until fluffy. It is light and savory.

A premium nourishing dish stir-fried with abundant precious ingredients such as abalone, sea cucumber, and pine mushrooms. It symbolizes wishing good fortune for the whole family.

A dish made by frying minced shrimp paste between slices of bread. Crispy on the outside and moist on the inside, with a lively shrimp texture.

A dish made by stuffing minced shrimp paste into shiitake mushrooms, frying them, and then stir-frying with a spicy and sweet Eoyong sauce. The harmony of chewy mushrooms and plump shrimp is excellent.

A dish where hot sauce with assorted seafood is poured over crispy glutinous rice crust. The 'sizzling' sound when the sauce is poured stimulates the appetite.

Tender scallops stir-fried in a spicy and numbing mala sauce. You can enjoy the addictive spicy flavor.

A cold beef dish braised in soy sauce flavored with five spices. Thinly sliced meat is served with scallion and garlic sauce.

A dish made by simmering whole pork belly in a soy sauce-based sauce for a long time. The meat is very tender and has a savory yet sweet taste.

A dish made by coating thinly sliced pork with glutinous rice batter and frying it. Crispy on the outside, chewy on the inside, with a sweet and sour sauce.