Dallaeng-i | Korean restaurant Dallaeng-i Nakgopsae (Octopus, Beef Tripe, Shrimp Stir-fry)| Korean Cuisine | Jongno Gourmet

A hot pot with octopus, tripe, shrimp, and various vegetables. The rich and deep broth is slightly spicy. It is usually cooked at the table to be enjoyed together by many.

A hot pot with bulgogi, octopus, shrimp, and various vegetables. It has a sweet and savory flavor with a hint of spiciness. Cooked at the table to share.

A Korean-style hot pot made with beef small intestine as the main ingredient, simmered in a spicy broth with vegetables. It is characterized by its chewy texture and deep umami flavor. Enjoyed with soju.

A Korean-style hot pot made with beef large intestine as the main ingredient, simmered in a spicy broth with vegetables. It features a rich, savory flavor and chewy texture.

Marinated beef is grilled and served with a generous topping of thinly sliced scallions. The sweet and savory bulgogi harmonizes with the refreshing taste of the scallions.

A dish made by mixing seasoned fresh raw beef with sesame oil, garlic, and pear. It is characterized by its tender, savory, and sweet taste. Often enjoyed with soju.

Fresh beef tartare served with creamy avocado. The savory and tender yukhoe pairs well with the creamy avocado.

A popular Korean instant noodle dish, Jjapaghetti, topped with a fried egg and cheese. The chewy noodles and savory jjajang sauce become richer and smoother with the egg and cheese.

The small intestine of a cow, mainly used as an ingredient in hot pots or grilled dishes. It is characterized by its chewy texture and rich flavor.

Nakji, a type of octopus, is a seafood mainly used in stir-fries or hot pots. It is characterized by its soft yet chewy texture and savory flavor.

The large intestine of a cow, mainly used in grilled dishes or hot pots. Its rich, fatty flavor and unique chewy texture are appealing.

A commonly used seafood ingredient. It has a sweet and tender taste when cooked.

Beef marinated and grilled. Characterized by its sweet and savory taste and tender texture.

Thick and chewy wheat flour noodles, added to hot pots or stews.

Thin and chewy noodles made from sweet potato starch, used in various dishes such as hot pots and japchae.

A dish made by stir-frying rice and ingredients in the remaining sauce after finishing a hot pot or grilled meat.

Additional vegetables for bulgogi, including green onions and mushrooms, adding freshness and texture.

A bowl of white rice, served as a staple with all side dishes in a Korean meal.