GAMSA Korean BBQ House

A luxurious bite-sized appetizer featuring fresh sea urchin (uni) and tender Wagyu beef. Served atop crisp Korean seaweed. A rich combination of oceanic sweetness and savory meat.

Fresh sea urchin served with premium Korean seaweed sheets and a touch of fresh wasabi. Creamy, sweet, and slightly pungent. Best eaten as a hand-held wrap.

Korean-style beef tartare made with high-quality raw Wagyu. Seasoned with sesame oil, soy sauce, and pear for a balance of savory and sweet flavors. Soft, melt-in-the-mouth texture.

A decadent version of beef tartare topped with fresh sea urchin. Combines the nutty, savory taste of seasoned raw beef with the creamy sweetness of uni.

A traditional Korean stew made with fermented soybean paste (doenjang), similar to a robust miso soup. Features clams for a deep, savory seafood broth. Served hot and bubbling.

Hearty soybean paste stew enriched with both clams and pork. The pork adds richness to the earthy, savory broth. A comforting dish typically eaten with rice.

Premium version of the classic soybean paste stew featuring tender Wagyu beef. The beef fat infuses the soup with extra umami and richness.

Soybean paste stew simmered with beef short ribs and clams. The bone-in meat provides a deep, meaty flavor profile to the savory broth.

A seafood-lover's version of soybean paste stew. Packed with various seafood items, creating a refreshing and savory ocean-flavored broth.

Braised dish featuring aged kimchi and pork. The long cooking process softens the kimchi and infuses the meat with spicy, sour, and savory flavors. Richer and less soupy than typical kimchi stew.

Refreshing salad with marinated tomatoes, creamy ricotta cheese, and savory black olive pesto. A light and tangy appetizer to balance rich meat dishes.

Chewy buckwheat noodles served in an icy cold, tangy beef broth. Topped with sliced beef, cucumber, and pear. A refreshing dish often enjoyed after grilled meat.

Cold buckwheat noodles tossed in a spicy, sweet, and sour red chili sauce. Served brothless with sliced beef and vegetables. Chewy texture with a kick of heat.

Korean-style spicy noodle soup inspired by Jjamppong. Features a rich broth with seafood and chopped pork. Spicy, savory, and satisfying.

Noodles coated in a savory black bean sauce (chunjang) with vegetables and chopped pork. This version includes cheese for added creaminess. Sweet, savory, and earthy.

Fresh raw blue crabs marinated in a spicy, sweet red chili paste sauce. The crab meat is jelly-like and sweet, complemented by the fiery seasoning.

Fresh raw crabs marinated in a savory, seasoned soy sauce. Known as a 'rice thief' in Korea for its rich umami flavor that pairs perfectly with steamed rice.

Raw prawns marinated in a savory soy sauce blend. The prawns have a firm, sweet texture that absorbs the salty-sweet marinade well.

Crispy fried dumplings filled with seasoned pork and vegetables. Golden brown exterior with a juicy filling. Served with a dipping sauce.

Traditional Korean crispy chips made from seaweed and lotus root. Light, crunchy, and savory. A great snack to enjoy with drinks.

Savory pancake packed with chives and seafood. Pan-fried until crispy on the edges and soft inside. Dip in soy vinaigrette.

Fried rice cooked with spicy kimchi and seasonings. Savory, slightly sour, and spicy. A popular comfort food.

Rice served in a hot stone pot with flying fish roe and pickled vegetables. Mix it up to cook the roe and create a crispy rice crust at the bottom.

Fluffy Korean-style steamed egg casserole topped with cheese. Soft, custard-like texture with a savory taste. Served piping hot in an earthenware bowl.

Steamed short-grain white rice. Sticky and fluffy, essential for balancing savory dishes.

Pickled garlic leaves. Savory, tangy, and slightly garlicky. Excellent for wrapping grilled meat.

A side portion of cheese, suitable for melting over fried rice or spicy dishes.

A side order of egg, likely cooked or raw depending on the dish it accompanies.

Assorted fresh vegetables, typically for grilling or eating with wraps.

King oyster mushroom. Meaty texture and mild flavor. Delicious when grilled.

Button mushrooms. Tender and earthy, great for grilling alongside meat.

Sliced pumpkin, sweet and soft when grilled or cooked.

Freshly made kimchi (geotjeori). Crispier and less fermented than aged kimchi, with a bright spicy flavor.

Salted and fermented small octopus. Chewy, salty, and savory. A traditional Korean side dish.

Salted and fermented squid strips. Chewy texture with a spicy, salty, and sweet seasoning.

Salted pollock roe. Rich, salty, and packed with umami. Can be eaten raw or grilled.

Crisp dried seaweed sheets. Salty and savory, often used to wrap rice or meat.

Premium salt infused with white truffle. Adds an aromatic, earthy luxury to grilled meats.

Premium Australian Wagyu tenderloin with a high marble score. Extremely tender and lean with a buttery texture. Grilled to your preference.

Australian Wagyu ribeye with intense marbling (Score 8/9). Rich, juicy, and flavorful. The fat renders down to create a melt-in-your-mouth experience.

Australian Wagyu striploin with excellent marbling. Offers a perfect balance of tenderness and beefy flavor. Grilled over charcoal.

Wagyu beef short ribs marinated in a sweet and savory sauce. Tender and flavorful, best enjoyed grilled.

Thinly sliced Wagyu short ribs in a savory marinade. Cooks quickly on the grill, resulting in a sweet, caramelized flavor.

Thick-cut pork belly served with the bone. High fat content makes it incredibly juicy and savory when grilled. A classic Korean BBQ cut.

Pork neck (collar) cut. Known for its unique crunchy yet tender texture and rich marbling. Flavorful and juicy.

Pork cheek meat. Firm, chewy, and fatty. Develops a crisp exterior when grilled.

A special cut from the pork dorsal muscle/cheek. Very tender and flavorful, less fatty than belly but softer than neck.