Comptoir Coréen - Cité

Grilled or steamed Korean dumplings, filled with vegetables and tofu or meat. The dough is thin and slightly crispy if grilled. Usually served with a vinegary soy sauce.

A spicy and crispy Korean pancake made from fermented kimchi and batter. Flavorful and spicy, it's ideal for sharing.

Pan-fried Korean zucchini pancake. Sweet and slightly crispy, it is often served as a side dish or light appetizer.

Translucent sweet potato noodles sautéed with various vegetables and sweet-savory soy sauce. Elastic texture and rich sesame flavor.

A dish consisting of sautéed kimchi with spicy pork, served with slices of plain blanched tofu. The mild tofu balances the spiciness and richness of the sautéed kimchi.

Fried chicken pieces coated in a sweet and spicy sauce, often sprinkled with sesame or peanuts. Crispy and sticky, a popular snack.

Bowl of hot rice topped with various sautéed vegetables, an egg, and meat or tofu. To be mixed with chili paste (gochujang) before eating to blend the flavors.

Version of bibimbap served in a sizzling stone bowl. The rice crisps at the bottom to become crunchy (nurungji), adding a unique texture.

Thinly sliced beef marinated in a mild soy sauce and grilled. Tender, juicy, and slightly sweet-savory. A classic of Korean cuisine.

Marinated and sautéed chicken, available in mild (soy sauce) or spicy version. Tender and flavorful.

Pork sautéed in a spicy gochujang sauce with vegetables. Rich in flavor, spicy and slightly sweet. Ideal with white rice.

Rice dish served with Japchae (sautéed sweet potato noodles). A mix of soft textures and sesame flavors.

Spicy, bubbling stew containing extra-soft (silken) tofu, vegetables, and seafood. The broth is rich and spicy.

Traditional stew based on fermented soybean paste (doenjang). Earthy, salty, and deep flavor, comparable to a rich miso soup but more robust.

One of the most popular stews, made with aged kimchi, pork, and tofu. The taste is intense, spicy, and tangy.

Breaded chicken cutlet, coated in panko breadcrumbs and fried until golden and crispy. Served with a sweet and sour brown sauce.

Korean instant noodles served in a spicy broth with toppings. A comforting and very popular dish in Korea.

Noodle or rice dish topped with a thick, black sauce made from fermented black bean paste (chunjang), with pork and vegetables. Rich and savory flavor.

Seafood noodle or rice soup in a very spicy red broth. Intense seafood and chili flavor.

Thin buckwheat noodles served cold, often in an icy broth or with a spicy sauce. Refreshing, very elastic noodle texture.

Thick cylindrical rice cakes simmered in a spicy and sweet red sauce (gochujang). Characteristic chewy texture.

Version of tteokbokki covered with melted cheese. The cheese softens the spiciness of the sauce.

The national Korean side dish. Fermented cabbage with chili, garlic, and ginger. Sour, spicy, and umami taste.

Steamed white rice.

Small assorted side dishes served with rice.

Traditional Asian flavored ice cream balls.

Glutinous rice cake (Korean mochi) filled with sweet red bean paste. Very soft and elastic texture.

Sweet Korean pancake filled with a mixture of brown sugar, cinnamon, and nuts, served hot. Here accompanied by a scoop of ice cream.