DASO - restaurant coréen

A rich and spicy beef soup, garnished with shredded vegetables like green onions and ferns. The broth is red and pungent. Best enjoyed hot for warmth.

A clear, savory broth containing Korean ravioli (mandus) filled with meat and vegetables. A comforting and mild dish. To be eaten with a spoon, savoring the broth.

A fresh salad made with seasonal vegetables with a light vinaigrette. Crunchy and refreshing. Perfect to start the meal.

Sea whelk salad mixed with crunchy vegetables in a spicy and tangy sauce. Whelks have a firm and chewy texture. Often accompanied by Korean alcohol.

Blanched squid served cold with vegetables and a spicy vinegary sauce (cho-gochujang). Fresh, tangy, and slightly spicy taste. Tender texture of the squid.

Korean ravioli pan-fried until golden and crispy, filled with meat and vegetables. The exterior is crunchy and the interior is juicy. To be dipped in a soy-vinegar sauce.

Korean fried chicken pieces, very crispy. Available plain or coated in a sweet and spicy red sauce. A classic of Korean street food and pubs.

Also called Japchae, this dish mixes stir-fried translucent noodles with various vegetables and meat. Mild and savory flavor from soy sauce and sesame oil. Slightly elastic and pleasant texture.

A savory Korean pancake (Jeon) incorporating fermented kimchi and pork pieces. Crispy on the edges and soft in the center, with a spicy and umami flavor. Easily shareable.

A fusion variation of the Korean pancake, topped with melted cheese and mushrooms. Rich and savory. To be enjoyed hot to appreciate the stretchy cheese.

Traditional Korean pancake filled with chives and a seafood mix (squid, shrimp). Delicate marine flavor and crispy texture. Served with an onion soy sauce.

Pan-fried pork slices with well-fermented kimchi. The pork fat balances the spicy tanginess of the kimchi. Often served with blanched tofu on the side.

Cut squid quickly stir-fried with vegetables in a red spicy sauce. Tender and very spicy. Pairs perfectly with white rice.

Known as Tteokbokki, these are cylindrical rice cakes simmered in a thick red sauce (gochujang). Chewy texture and sweet-spicy flavor. The quintessential Korean street food.

Crispy fried pork pieces coated in a sweet and sour sauce with vegetables and fruits. Balanced flavor between vinegar and sugar. Enjoyed by all ages.

Spicy monkfish dish braised with a large amount of crunchy bean sprouts in a spicy red sauce. Intense seafood and spice flavor. Ideal for sharing.

A complete lunch set including a starter, main course, and side dishes. Ideal for a balanced and quick meal.

A premium lunch set offering a more varied selection of starters and main courses, including barbecue options. Perfect for a richer experience.

Bowl of rice topped with various vegetables, beef, and an egg, served cold or warm. To be mixed with the provided red chili paste before eating. A balanced and colorful dish.

Served in a sizzling stone bowl (Dolsot), this rice with vegetables and beef continues to cook at the table, creating a crispy rice layer at the bottom. Mix thoroughly to distribute heat and flavors.

Large bowl of savory broth with Korean ravioli (mandus). Often garnished with seaweed and egg. A complete and mild meal.

Traditional variation (Tteok-mandu-guk) adding rice cake slices to the ravioli broth. Varied texture between the softness of the rice cake and the filling of the ravioli. Dish traditionally consumed on New Year's.

Spicy silken tofu stew (Sundubu-jjigae), served bubbling hot. The tofu is very tender, almost creamy. The broth is rich, spicy, and often enhanced with egg or seafood.

Kimchi-jjigae is a classic stew made with aged kimchi and fatty pork. Intense, tangy, and spicy flavor. Eaten with rice to balance the strong flavors.

Refreshing fish soup made with cod and vegetables (radish, soy). Available in clear (mild) or red (spicy) version. The fish is tender and the broth is very flavorful.

Clear and rich soup (Galbitang) made by simmering beef ribs for a long time. The meat falls off the bone. Deep and comforting flavor, not spicy.

Main dish version of Yukgaejang. Spicy beef soup with plenty of vegetables. Hearty and invigorating.

Steamed white rice. The essential neutral base to accompany spicy and savory dishes.

Selection of small marinated or stir-fried vegetable dishes (Banchan). Adds freshness and variety to the meal.

Fermented napa cabbage with chili, garlic, and ginger. Spicy, sour, and crunchy. Korea's national side dish.

Thin slices of beef marinated in a sweet soy sauce (Bulgogi). Tender and juicy. Mild flavor enjoyed by everyone.

Pork marinated in a spicy gochujang sauce then grilled. Smoky and spicy flavor.

Marinated chicken pieces grilled in a spicy sauce (Dakgalbi). Tender and rich in flavor.

Surf and turf combination (Osam-bulgogi) of pork belly and squid in a spicy sauce. Varied textures and robust flavor.

A rich dish combining meat, seafood, and mushrooms, stir-fried together for a complex and flavorful blend of tastes.

Marinated beef ribs (Galbi) grilled. The meat near the bone is particularly flavorful and juicy. Sweet and savory marinade.

Fresh pork belly (Samgyeopsal) grilled. Rich in fat and crispy when cooked. Eaten wrapped in a lettuce leaf with ssamjang sauce.

Spicy hot pot (Gopchang-jeongol) containing beef offal, vegetables, and noodles. Rich flavor, tender texture of the tripe. A robust dish for enthusiasts.

Hearty hot pot filled with various seafood (crab, shrimp, shellfish) in a spicy and refreshing broth. Intense marine flavor.

Whole or cut fish, braised in a spicy soy sauce with radish. The fish flesh absorbs the flavorful sauce.

Still mineral water.

Sparkling mineral water.

Classic or sugar-free cola soft drink.

Sweet and refreshing fruit juice.

Sweet and tangy tropical fruit juice.

Soft drink containing small pieces of aloe vera pulp. Very refreshing and soothing.

Called Sujeonggwa, it is a traditional Korean punch with cinnamon and dried ginger, served cold. Spicy and sweet taste, digestive.

Called Sikhye, a sweet traditional drink made from fermented rice and malt. Contains cooked rice grains. Sweet and refreshing.

Refreshing drinks (ade) made with Korean fruit extracts. Omija has five flavors, yuzu is lemony, plum is sweet-sour.

Traditional tea (Yujacha) made from honey citron marmalade. Sweet, lemony, and rich in vitamin C.

Tea made from fermented plum extract. Aids digestion.

Spicy and sweet ginger infusion. Warming and good for health.

Infusion made from Korean ginseng root. Characteristic earthy and bitter taste, known for energy.

Tea made from infused grains, mild roasted nutty taste. Very common in Korea as table water.

Classic green tea, light and vegetal.

Standard coffee.

Light and sparkling lager beer. Very refreshing, designed to accompany spicy dishes.

Traditional fermented rice wine, milky and cloudy in appearance. Mild, tangy, and slightly fizzy taste. Low alcohol content.

Korea's most popular distilled spirit. Clear and colorless, it resembles a smooth vodka. Available neat or fruit-flavored.

Traditional Korean wine made from hawthorn berries and rice. Slightly acidic and fruity flavor, known for being calming.

Rice wine fermented and infused with various herbs, including ginseng. Golden color and distinctive herbal taste.

Korean black raspberry wine. Deep red, very sweet and fruity. Often consumed for its supposed health benefits.

Premium soju distilled traditionally and aged. Much purer, richer, and smoother taste than standard soju. To be enjoyed like a fine spirit.