IDAM_Cuisine Coréenne

A popular Korean mix of soju and beer. It's a fizzy and refreshing drink, often enjoyed during convivial meals. The taste is milder than beer alone thanks to the roundness of soju.

A non-alcoholic cocktail with citrus flavors. Yuzu provides a unique floral and tangy note, balanced by the sweetness of pineapple. Very refreshing.

A cocktail based on soju flavored with yuzu. The Asian citrus fruit pairs perfectly with the rice wine for a fruity and tangy drink.

A signature cocktail mixing Korean raspberry wine (bokbunja) with rum. A sweet, fruity drink, slightly complex with notes of red berries and lychee.

A variation of the classic highball. Whisky mixed with tonic and a touch of lemon. A long, fresh, and sparkling drink that pairs well with grilled dishes.

A Korean version of the Moscow Mule. Soju and gin are mixed with spicy ginger beer. It's fresh, zesty, and thirst-quenching.

Sweet iced tea with peach flavor.

Carbonated and sweet cola soda.

Selection of fresh fruit juices or fruit drinks.

A traditional Korean rice beverage, mild and sweet, often containing cooked rice grains. It has a delicate malty flavor and is served very cold, ideal for digestion.

A traditional Korean punch with cinnamon and ginger, with notes of dried persimmon. The flavor is rich, spicy, and sweet, with a dark brown color.

Natural mineral water from the Arcachon basin.

A very popular Japanese beer, dry and light (Super Dry). It offers a clean and refreshing finish.

The most popular lager beer in South Korea. It is light, very fizzy, and neutral, designed to accompany spicy dishes without weighing them down.

A Belgian abbey beer, richer and maltier.

A French white beer with notes of citrus and coriander. Cloudy and fruity.

The national Korean alcohol, a clear spirit distilled from rice or other starches. The original version is neutral like vodka but smoother. Fruit versions are sweet and easy to drink.

A Korean fruit wine made from wild black raspberries. It is sweet, sugary, and deep red in color, reminiscent of a light port or fruit liqueur.

A fermented alcohol infused with ginseng and various herbs. It has a characteristic earthy and herbaceous flavor, slightly yellowish, reputed for its health benefits.

The oldest Korean alcohol, an unfiltered rice wine with a milky appearance. It is slightly sparkling, sweet, and tangy with a somewhat chalky texture. It is drunk from bowls.

Classic green tea, served hot or cold.

A traditional Korean infusion (Dunggulre-cha) made from Solomon's seal root. It has a savory roasted nutty flavor, very mild and caffeine-free.

Thick Korean infusions prepared like marmalades (cheong) diluted in water. Yuzu is lemony and fragrant, honey ginger is sweet and spicy.

Illy brand coffee, served hot or cold.

A spicy braised chicken stew. Chicken pieces simmer in a rich red sauce based on chili paste (gochujang) with vegetables (potatoes, carrots). It's savory, spicy, and slightly sweet.

A braised chicken dish originating from the city of Andong. The chicken is cooked in a sweet and savory soy sauce with vegetables and glass noodles. Less spicy than Dakdoritang, it is rich in umami.

Thinly sliced beef marinated in a sweet soy sauce, cooked in a broth with vegetables and noodles. It's a convivial, juicy, and tender dish, appreciated for its sweetness.

The 'army stew', born after the Korean War. It mixes American ingredients (sausages, ham, cheese, beans) with a spicy Korean base of kimchi and gochujang. A hearty and comforting fusion dish.

The famous Korean mixed rice served in a scorching hot stone bowl (Dolsot). The heat makes the rice crispy at the bottom. Mix the vegetables, egg, and spicy sauce before eating.

A version of bibimbap topped with marinated beef (bulgogi). The tender, sweet meat perfectly complements the vegetables and crispy rice.

Spicy pork bibimbap. Pork shoulder is marinated in a spicy sauce, adding a flavorful kick to the rice and vegetable mix.

Bibimbap with soy-marinated chicken. The chicken is tender with a sweet and savory flavor that appeals to everyone.

Beef short ribs slowly braised in a sweet soy sauce. The meat becomes very tender and absorbs the flavors of dates and chestnuts. A traditional festive dish.

Spicy stir-fried pork. Thin slices of pork are sautéed with vegetables in a spicy red sauce. Pairs perfectly with white rice.

Individual portion of the famous Seoul marinated beef, served in its flavorful broth with translucent noodles.

Patties of marinated and grilled minced meat (beef and pork mix). The texture is tender and juicy, with a smoky sweet and savory taste.

A festive dish of stir-fried sweet potato noodles (dangmyeon) with colorful vegetables and beef, seasoned with sesame oil and soy sauce. Chewy texture and mild flavor.

A bubbling stew of silky tofu (very tender) in a spicy broth, often with seafood and egg. It's creamy, hot, and flavorful.

The fermented soybean paste stew (doenjang), a staple in Korean households. The taste is deep, salty, and earthy, comparable to a Japanese miso soup but richer and more garnished.

A hearty and spicy chicken soup with plenty of vegetables (leeks, bean sprouts). The broth is red and aromatic, perfect for warming up.

The classic kimchi stew. Made with aged, fermented kimchi, it has a powerful, sour, and spicy taste. Served with tofu and fatty pork that enriches the broth.

A complete lunch set including an appetizer, a main course, and a dessert. An excellent way to taste several specialties at a good price.