BOBAE

A spicy and tangy salad made with whelks (sea snails) and fresh vegetables. Whelks have a characteristic firm and chewy texture. It's a popular dish to accompany alcohol, especially soju.

Fried Korean dumplings, crispy and golden on the outside. They are stuffed with a savory mixture of minced chicken and vegetables. Served with a soy-vinegar dipping sauce.

Korean-style fried chicken coated in a sweet, spicy, and garlicky sauce, often with chili peppers. The coating is crispy and the sauce is rich in umami flavors. Usually eaten with hands.

Tender squid and vegetables stir-fried in a spicy red sauce based on gochujang (chili paste). The dish is both sweet and very spicy. It is perfect when enjoyed with white rice.

A Korean classic combining slices of pork and fermented kimchi stir-fried together. The taste is rich, spicy, and slightly tangy due to the kimchi. A comforting dish to enjoy with rice.

Dish composed of Japchae (stir-fried glass noodles made from sweet potato starch) served over rice. The noodles are seasoned with soy sauce and sesame oil, offering an elastic texture and a sweet-savory taste.

Bowl of rice topped with various seasoned vegetables, meat, and often an egg. Served with chili paste (gochujang) on the side. All ingredients must be mixed vigorously before eating.

A complete meal featuring a bowl of rice topped with a main topping of your choice. The term 'Dupbap' literally means 'covered rice'.

Version of Bibimbap served in a scorching hot stone bowl. The heat makes the rice at the bottom crispy and keeps the dish warm. Mix immediately to cook the egg and ingredients against the wall.

The restaurant's signature menu offering a generous assortment. It combines several specialties like BBQ, fried chicken, and dumplings for a varied experience.

Bordeaux red wine. Generally rich and round with notes of red berries.

Rhône Valley red wine. Often spicy and full-bodied, pairing well with meat dishes.

Fresh and fruity rosé wine, typical of Provence. Ideal for accompanying light or spicy dishes.

Dry white wine from Burgundy made from Chardonnay. Lively and mineral with good acidity.

Sweet and fragrant Korean plum liqueur. It is made from green plums (maesil). Mild and fruity taste, easy to drink.

Korea's most popular spirit. It is a clear, neutral alcohol, often compared to vodka but smoother and slightly sweet. Drunk neat in shot glasses.

Traditional fermented medicinal wine with hawthorn and dogwood. Slightly tart and complex flavor. Renowned for its calming properties.

Premium soju traditionally distilled. Much stronger and more refined than standard green soju. Offers deep rice aromas and a clean finish.

Korean black raspberry wine. Dark color, very fruity, sweet, and rich taste, reminiscent of port or red berry liqueur.

Fermented rice wine infused with twelve types of herbs and ginseng. Earthy, herbaceous, and slightly sweet flavor.

Unfiltered Korean rice wine, giving it a milky appearance. It is slightly effervescent, sweet, and tart. Shake gently before serving.

Korean ginseng-infused alcohol. Possesses a strong, earthy aroma characteristic of ginseng root. Often consumed for its energizing properties.