Bong Restaurant

Lamb marinated in a sweet and savory Korean soy sauce (Bulgogi) then grilled. Tender and fragrant.

Classic beef Bulgogi. Thin slices of beef marinated in a sweet sauce and grilled. A very popular dish, appreciated for its sweet and savory flavor.

Galbi: Beef ribs marinated in a rich soy and fruit-based sauce, then grilled. The meat is juicy and falls off the bone.

Plain grilled beef slices to appreciate the pure taste of the meat. Dip in salted sesame oil or eat with soybean paste.

Thinly sliced grilled beef tongue. Unique texture, both tender and firm, with a delicate flavor enhanced by the marinade.

Samgyeopsal: Thick slices of grilled pork belly. Fatty and flavorful. Traditionally wrapped in a lettuce leaf with garlic and soybean paste.

Pork ribs marinated in a sweet sauce and grilled (Dwaeji Galbi). The meat is tender and caramelized.

Chicken pieces marinated in a spicy or sweet sauce (Dak-galbi) and grilled. Juicy and full of flavor.

Marinated and grilled duck slices (Ori Bulgogi). A rich and flavorful alternative to beef or pork.

Grilled mackerel fillet cooked to perfection (Godeungeo-gui). The skin is crispy and the flesh is fatty and moist. Rich and oceanic flavor.

Grilled salmon fillet. Simple and flavorful, served with classic Korean side dishes.

Galbitang: Clear and nutritious soup simmered for a long time with beef ribs. Deep and comforting flavor.

Hearty soup made with beef intestines and offal. Rich texture and intense flavor. Often seasoned to be spicy.

Kimchi-jjigae: Bubbling spicy stew made with aged kimchi, tofu, and often pork. Tangy, spicy, and complex flavor.

Sundubu-jjigae: Very spicy stew containing silken tofu, vegetables, and sometimes seafood or meat. Soft texture of tofu contrasting with the fiery broth.

Doenjang-jjigae: Traditional soybean paste stew (similar to miso but richer), with tofu and vegetables. Earthy and umami flavor.

Yukgaejang: Spicy beef soup with shredded meat, vegetables, and green onions. Rich, red, and spicy.

Maeuntang: Spicy fish stew with vegetables. The broth is flavored with seafood and chili.

Daegu-jiri: Clear cod soup. Light and delicate broth highlighting the freshness of the fish. Non-spicy.

Dolsot Bibimbap: Served in a scorching stone bowl that makes the rice crispy at the bottom. Mix the vegetables, meat, egg, and chili sauce before enjoying.

Bowl of warm rice topped with an assortment of sautéed vegetables (namul), beef, and an egg. To be mixed with chili paste (gochujang).

Mul-naengmyeon: Thin and chewy buckwheat noodles served in a chilled, tangy beef broth. Very refreshing, often garnished with cucumber, pear, and hard-boiled egg.

Bibim-naengmyeon: Cold buckwheat noodles mixed with a spicy and sweet red sauce. Chewy texture and intense flavor.