Hán tíng guǎn píng jià hán shì | shí guō bàn fàn | là dòu fu guō | hǎi xiān jiān bǐng | hán zhá jiàng miàn

Marinated grilled pork slices in Korean sauce are placed over white rice. The flavor is moderately salty and sweet, with tender and flavorful meat. Served with a fried egg, recommended to eat together.

Korean grilled beef over rice, marinated with a sweet and savory flavor. The meat slices are tender and juicy. Served with a fried egg and white rice, it's a classic Korean meal.

Pork belly slices, grilled to a crisp, rich in fat and chewy. Served with white rice and a fried egg, overflowing with savory aroma.

Classic Korean stone pot dish. A hot stone pot filled with white rice, pork, and assorted vegetables. After mixing, crispy rice forms at the bottom, offering rich texture.

Beef bibimbap in a stone pot. The hot stone pot keeps the food warm and creates crispy rice at the bottom. Mix the egg, meat, vegetables, and rice thoroughly while hot.

Stone pot bibimbap with rich, fatty pork belly. The savory aroma of the pork belly combined with the heat of the stone pot creates a richer flavor.

Bibimbap served in a regular bowl (not a hot stone pot). White rice topped with vegetables, meat, and egg, mixed with Korean chili paste. Refreshing taste.

Fried rice stir-fried with Korean kimchi. The rice absorbs the sour and spicy kimchi sauce, making it appetizing and refreshing. Has a mildly spicy flavor.

A Korean hot pot with plenty of soft tofu. The broth is red and spicy, with smooth tofu. Stewed with vegetables and meat, it's great with rice.

Classic Korean hot pot stewed with fermented kimchi. The broth is sour, spicy, and appetizing, rich and mellow. Contains pork and tofu.

A hot pot with various seafood. The broth is fresh and sweet with the taste of seafood. Usually includes ingredients like shrimp, clams, etc.

A hot pot combining the sour and spicy flavor of kimchi with the sweetness of seafood. Rich in flavor layers, with a thick broth.

A hot pot with Korean instant noodles and cheese slices. The cheese melts into the soup, making the broth rich and creamy, very popular among young people.

A hot pot with a history originating from US military bases in Korea. Rich in ingredients, usually including sausage, ham, kimchi, baked beans, and instant noodles. The broth is spicy and rich.

A milky white broth simmered for a long time from beef bones. The taste is rich and full of beef aroma, with a smooth texture. Usually served with beef slices.

Marinated grilled meat is added to a batter and pan-fried to create a Korean pancake. Golden and crispy on the outside, full of meat flavor on the inside. Recommended to dip in special sauce.

Traditional Korean pancake with scallions and assorted seafood. Crispy on the outside and soft on the inside, with the fresh taste of seafood in every bite.

A dish cooked on a special copper plate. Marinated pork is grilled on the raised center, while the surrounding groove cooks vegetable broth. The meat juices flow down and blend with the broth, creating a delicious flavor.

The beef version of Tteokbokki. Beef is grilled on the copper plate until tender and juicy, served with vegetable broth for a light and non-greasy taste.

Korea's representative street food. Cylindrical rice cakes stir-fried with Korean chili paste and fish cakes. Chewy texture, with a sweet and spicy rich flavor.

Korean instant noodles are drained and stir-fried with vegetables and sauce. The noodles are chewy and full of stir-fried aroma, a simple yet delicious noodle dish.

Noodles stir-fried with black bean sauce (Jjajang). The sauce is dark and thick, with a salty-sweet taste. Mix the noodles and sauce thoroughly before eating.

A la carte grilled pork belly. Crispy skin and fatty meat. A good choice if you want more meat or as a side dish.

A combination of Korean-style cold side dishes. Usually includes pickled vegetables or stir-fried mixed vegetables, with contents varying based on the day's offering.

House-made Korean kimchi. Based on napa cabbage, fermented to a sour, spicy, crisp texture. An indispensable side dish in Korean cuisine.

Fried Egg.

Steamed white rice.