isung (아이성)

Korean crispy rice soup (Nurungji-tang). Made with crispy rice crust topped with hot, thick soup, vegetables, and seafood. Savory flavor with a slight toasted rice aroma. Offers both crispy and soft textures in one bite.

Stir-fried assorted seafood in Korean red sauce. Contains 8 ingredients such as shrimp, squid, and various vegetables. High-heat stir-fried for a rich flavor and wok aroma.

Korean stir-fried 'three delicacies' with pork, seafood, and vegetables, cut into long strips and stir-fried in a thick, savory, well-balanced sauce. Not spicy and easy to eat.

Stir-fried bell peppers with sliced pork and various vegetables, seasoned in Korean style. Slightly spicy with a fragrant bell pepper aroma. Popularly eaten with steamed buns or as a side dish.

Jajangmyeon with a special thick sauce (Kkanjajang), generously filled with seafood. Sauce and noodles are served separately for you to mix. Richer flavor than the regular version, with a fragrant aroma of fermented black beans and seafood.

Premium Jajangmyeon sprinkled with gold powder for a luxurious touch. Rich black bean sauce flavor in the authentic Korean style, with chewy noodles.

A menu for those who can't decide! Served in a split bowl, featuring both sweet and savory Jajangmyeon (black noodles) and spicy seafood Jjamppong (spicy seafood noodles). Enjoy two flavors in one bowl.

Giant stir-fried Jajangmyeon (Jaengban) served on a large platter. Noodles are stir-fried with sauce and seafood, with a rich flavor that penetrates the ingredients. Suitable for sharing.

Korean-style spicy seafood noodle soup. Red broth with a rich, spicy, and hot flavor. Fragrant with stir-fried seafood and vegetables before adding the broth.

Assorted seafood Jjamppong (Samseon). Uses at least 3 types of fresh seafood such as shrimp, squid, and shellfish. The soup has a richer and more mellow flavor than regular Jjamppong.

Jjamppong with brisket (Chadolbagi). The soup gets sweetness and richness from the beef, adding depth and a creamy flavor to the spicy Jjamppong.

Rice topped with stir-fried mixed seafood (Japtang). Similar to Chinese-style gravy noodles but with a thick Chinese-Korean sauce. Generously filled with seafood. Savory and well-balanced flavor. Served with steamed rice.

Jjamppong-bap (Korean) is a spicy Jjamppong soup with seafood and vegetables, served with steamed rice instead of noodles.

Rice topped with Jajang sauce (fermented black bean sauce). Sweet and savory, well-balanced flavor. Often served with a fried egg to cut through the richness.

Korean-style fried rice, stir-fried with egg and vegetables until dry and fluffy, with a fragrant wok aroma. Served with Jajang sauce for mixing and Jjamppong soup to clear the palate.

Korean-style shrimp fried rice with large shrimp. Stir-fried until the rice is fluffy and fragrant. Served with Jajang sauce and Jjamppong soup. A popular dish for both children and adults.

Fried pork stir-fried in Ganpung sauce (Chinese-style garlic chili sauce). Sweet, sour, and slightly spicy. Fragrant with garlic and dried chili. Crispy on the outside, tender on the inside.

Fried chicken stir-fried in Ganpung sauce (Garlic Chili Fried Chicken style). Crispy fried chicken coated in a rich sauce with a perfect balance of sour, sweet, savory, and spicy flavors.

Fried shrimp in spicy sauce (Chilli Shrimp). Sweet with a spicy aftertaste. The thick sauce coats the crispy fried shrimp.

Korean-style sweet and sour pork (Tangsuyuk). Crispy fried pork that doesn't absorb oil, served with a sauce containing vegetables and fruits. Refreshingly sweet and sour.