Hanguk Mama Kao Rou

Boneless beef short rib slices, tender and suitable for grilling. Usually, the original flavor of the beef can be enjoyed without much seasoning.

Marinated pork neck grilled on a special copper plate. The groove around the copper plate is filled with broth to stew vegetables, and the meat juices flow into the soup to enhance the flavor.

Marinated beef grilled on a special copper plate. The groove around the copper plate is filled with broth to stew vegetables, and the meat juices flow into the soup to enhance the flavor.

Directly fried chicken dish, golden and crispy on the outside, juicy on the inside.

Fried chicken coated with special Korean sweet and spicy sauce (Yangnyeom), crispy and appetizing.

Pork belly slices and vegetables stir-fried over high heat with Korean chili paste, savory and spicy, very appetizing with rice.

Similar to Korean Japchae, made with chewy Korean glass noodles (sweet potato starch) stir-fried with meat slices and vegetables, rich in texture.

Blanched squid with fresh vegetables, mixed with a spicy and sour sauce, a refreshing and appetizing cold dish.

Fresh squid and vegetables stir-fried with Korean chili paste, a blend of savory and spicy flavors.

Korean-Chinese cuisine, fried chicken pieces coated in a sweet, sour, and mildly spicy thick garlic sauce.

A representative dish of Korean-Chinese cuisine, crispy fried meat strips drizzled with a sweet, sour, and rich sauce, usually containing vegetables like onions and wood ear mushrooms.

Stir-fried seasonal fresh green vegetables.

A hot pot based on spicy kimchi, stewed with pork slices, the broth is rich and appetizing. Served with white rice.

A hot pot based on spicy kimchi, stewed with beef slices, the broth is rich and appetizing. Served with white rice.

A Korean hot pot featuring soft tofu, usually includes egg and vegetables. The broth is fresh and delicious, with customizable spice levels.

A hot pot made with Korean doenjang (fermented soybean paste), its flavor is richer and deeper than Japanese miso, served with tofu and vegetables.

A hot pot with rice cakes and beef, the broth is usually spicy. Please note that this dish does not come with white rice.

Traditional Korean soup, made by simmering beef and plenty of seaweed, the broth is clear, sweet, and nutritious.

A clear soup made with clams and seaweed, full of the sweet flavor of seafood.

Hot beef soup with white rice, the soup is fresh and the meat is tender, a warm home-style dish.

Korean seafood pancake, with green onions, squid, shrimp, and other seafood mixed into the batter, pan-fried until golden and crispy.

Korea's representative street food, chewy rice cakes and fish cakes simmered in a sweet and spicy red chili sauce.

Traditional Korean nourishing soup, made by stuffing glutinous rice, ginseng, and red dates into a young chicken and simmering. Small portion.

Traditional Korean nourishing soup, made by stuffing glutinous rice, ginseng, and red dates into a young chicken and simmering. Large portion.

A hot pot originating from the Korean War, with ham, sausage, canned luncheon meat, baked beans, kimchi, and instant noodles, the broth is spicy and rich.

Luxurious Korean hot pot, filled with assorted seafood and vegetables cooked in a spicy broth, full of umami.

Korean set meal, includes main dish (choice of pork or beef), side dishes, and soup, a balanced meal.

A classic of Korean-Chinese cuisine, noodles are topped with a rich black sauce made from fermented black beans (Chunjang), diced pork, and vegetables.

Noodles stir-fried with three kinds of seafood and vegetables over high heat, full of wok hei.

White rice topped with a thick gravy sauce containing beef slices and vegetables.

White rice topped with a thick gravy sauce containing various seafood and vegetables.

Korean Japchae (stir-fried glass noodles) served over white rice, the noodles absorb the sauce, resulting in a smooth texture, a delicious combination of carbohydrates.

Spicy stir-fried pork belly with white rice, a top choice for those who love bold flavors.

Spicy stir-fried squid with white rice, savory and appetizing.

A large bowl of white rice topped with various seasoned vegetables and stir-fried pork, mixed with chili paste before eating.

Bibimbap served in a hot stone pot, forming a crispy, scorched layer at the bottom. Contains pork and various vegetables.

Thickened noodle soup, similar to hot and sour noodle soup or Da Lu Mian, smooth texture, containing vegetables and egg drop.

Korean Seafood Jjamppong (Spicy Noodle Soup), the red broth is full of seafood flavor and chili spiciness.

Noodle soup with beef as the main ingredient, the broth is rich and mellow.

Korean instant noodles with spicy kimchi and cheese slices, the broth is rich, and the cheese neutralizes some of the spiciness.

Korean instant noodles with seafood and cheese slices, rich in flavor.

Korea's national spirit, a colorless and transparent distilled liquor with a crisp taste and moderate alcohol content.

Refreshing and crisp beer, perfect with fried chicken or grilled meat.

Carbonated beverage from Korea.

Fruit juice beverage from Korea, usually contains pulp (e.g., grape or pear).

Common carbonated beverage.

Korean Lotte brand lactic acid flavored carbonated beverage (Milkis), with a smooth and unique taste.

Freshly washed lettuce leaves, used to wrap grilled meat, garlic slices, and sauce before eating.

A platter of three different types of Korean side dishes.

A bowl of steamed white rice.

A single serving of Korean side dish, with various flavors to choose from.

A single serving of fermented Korean kimchi, sour, spicy, and crisp.