Hwawon Gisa Sikdang (Restaurant Name)

Thinly sliced beef marinated and grilled, a traditional Korean dish. It is characterized by its sweet and salty flavor and tender texture. Eaten as a main dish with rice or wrapped in lettuce wraps.

Thinly sliced pork marinated and grilled in a spicy and sweet sauce. It is characterized by its savory spiciness and tender texture. Eaten as a main dish with rice or wrapped in lettuce wraps.

A Korean-style bibimbap made by mixing bulgogi, various vegetables, and gochujang (red chili paste) on top of warm rice. The combination of savory and sweet-salty bulgogi and fresh vegetables is excellent. Mix well and eat in large spoonfuls.

A dish made by stir-frying thick slices of pork in a spicy sauce. It is characterized by its intense spiciness and chewy texture, and is good as a side dish with drinks or with rice. Eaten with rice or wrapped in lettuce wraps.

A hot pot dish made by simmering thinly sliced beef bulgogi with glass noodles and vegetables in a ttukbaegi (earthenware pot). It has a delicious sweet and salty broth and can be enjoyed warm for a long time. It is even more delicious when mixed with rice and broth.

A Korean-style spicy braised chicken dish made with chicken, potatoes, carrots, and other vegetables in a spicy sauce. It is characterized by its spicy and rich sauce, and you can enjoy tender chicken. Good as a main dish with rice or as a side dish with drinks.

A nourishing soup made by simmering half a young chicken with ginseng, jujubes, and glutinous rice. It is characterized by its light and deep chicken broth flavor and is good for restoring energy. Seasoned with salt and pepper and eaten warm.

A stew made with frozen pollack (dongtae), radish, tofu, and green onions, simmered in a spicy broth. It has a refreshing and spicy broth flavor, and is also good for hangovers. Served hot with rice.

A representative Korean stew made with well-fermented kimchi, pork or tuna, and tofu. It is characterized by its spicy and sour taste and is so good with rice that it's called a 'rice thief'. Served hot with rice.

A fusion stew made by simmering various ingredients together in a spicy broth. It typically includes kimchi, pork, and ramen noodles, and is characterized by its generous portion and addictive flavor. Served with rice and eaten in large spoonfuls.

A stew made with doenjang (Korean fermented soybean paste) as the main ingredient, along with tofu, vegetables, and seafood. It is characterized by its savory and deep flavor, and is a soul food for Koreans, eaten with rice. Served hot with rice.

A stew made with soft sundubu (silken tofu) as the main ingredient, along with seafood, meat, or vegetables, simmered in a spicy broth. The combination of soft tofu and spicy broth is excellent. Sometimes a raw egg is added to cook in the stew. Served hot with rice.

A fusion stew made with ham, sausage, kimchi, tofu, ramen noodles, and other ingredients, simmered in a spicy broth. It is characterized by its abundant ingredients and spicy, rich broth, making it great for sharing. The noodles are cooked while simmering.

A traditional Korean dish made by boiling thinly sliced rice cakes in a clear broth. It is characterized by its light and clean broth flavor and is usually eaten on holidays. Topped with seaweed flakes or green onions.

A summer delicacy made by pouring noodles into a cold, thick broth made from ground boiled soybeans. It is characterized by its savory and light flavor and can be enjoyed cold. Seasoned with salt or sugar to taste.

A noodle dish made by mixing chewy somyeon noodles with a spicy and sweet gochujang sauce and vegetables. Its sweet, sour, and spicy flavor stimulates the appetite and is best enjoyed cold. Mix well with the sauce before eating.

Fresh squid stir-fried or grilled in a spicy sauce. It is characterized by its chewy texture and smoky flavor, and is popular as a side dish with rice or as a snack with drinks. Eaten with rice or dipped in sauce according to preference.

Fresh mackerel seasoned with salt and grilled until golden brown. The skin is crispy, the inside is moist, and the savory fish oil flavor is excellent. Eaten as a main dish with rice or dipped in soy sauce.

A representative Korean distilled spirit made by distilling rice, barley, etc. It is characterized by its clear and clean taste, with an alcohol content typically around 16-25%. Usually consumed with meals or with side dishes.

A popular Korean alcoholic beverage made by fermenting barley. It is characterized by its cool and refreshing taste and pairs well with various foods. Enjoyed chilled during or after a meal.

A cloudy, white, traditional Korean rice wine made by fermenting rice. It is characterized by its sweet and sour taste and smooth finish. Often enjoyed with pajeon (green onion pancakes) or other savory pancakes. Shaking it before drinking enhances the flavor.