Joayo13 - Korean Restaurant & Karaoke

Grilled Korean dumplings stuffed with vegetables. The wrapper is crispy and golden, containing a flavorful filling. Usually served with a soy-vinegar sauce.

Complete dish served in a burning stone bowl. Consists of rice, various vegetables, egg, and your choice of topping. Mix everything with the chili sauce to cook the egg and get crispy rice at the bottom.

Crispy chicken pieces coated in a savory sauce, served with sweet potato fries. A popular Korean version of fried chicken, both sweet and savory.

Wheat noodles topped with a thick, black sauce based on fermented soybean paste (chunjang), with onions and meat. A rich dish with a savory and slightly sweet taste.

Spicy noodle soup (Jjamppong) served in a rich red broth with seafood and vegetables. Intense, spicy, and iodized flavor.

Chicken cutlet breaded with Panko breadcrumbs and fried until golden and crispy. Tender inside, usually served with a tangy sauce.

Stew served bubbling in a terracotta pot (Ttukbaegi). Contains marinated meat, vegetables, and broth. A comforting dish that stays warm for a long time.

Popular Korean dessert made of very finely shaved ice, resembling snow. Topped with various sweet toppings. Refreshing and light.

Ice cream ball wrapped in a thin layer of glutinous rice dough (mochi). Chewy texture on the outside and creamy on the inside.

Chocolate lava cake, flavored with Yuzu (Asian citrus). The acidity of the yuzu balances the richness of the chocolate.

Creamy fresh cheesecake flavored with Yuzu. A fresh and slightly tangy dessert.

Hotteok: a thick Korean pancake filled with a sweet mixture (usually brown sugar, cinnamon, nuts). Served hot, the inside is molten and syrupy.

Grilled Mandu: crispy dumplings stuffed with vegetables. Served with soy sauce.

Steamed Mandu: dumplings with soft dough stuffed with vegetables. Gentle cooking that preserves the tender texture.

Sliced whelks mixed with fresh vegetables in a spicy and tangy sauce (usually gochujang and vinegar). A cold appetizer, spicy and textured.

Haemul Pajeon: thick savory pancake with green onions and seafood. Crispy on the outside and chewy on the inside, served with an onion soy sauce.

Kimchijeon: spicy savory pancake incorporating fermented kimchi. Piquant and tangy flavor.

Dakgangjeong: crispy fried chicken pieces coated in a savory sauce. A Korean street food must-have.

Tangsuyuk: breaded and fried pork strips, served with a sweet and sour sauce with vegetables and fruits. Dish of Chinese origin adapted in Korea.

Rings or pieces of squid coated in batter and fried golden. Crispy and served hot.

Fried shrimp coated in a light and crispy batter.

Japchae: transparent sweet potato noodles stir-fried with various vegetables, beef, and sesame oil. Sweet and savory taste and elastic texture.

Thick rice cakes simmered in a spicy red sauce with gochujang. Chewy texture and spicy flavor.

Tteokbokki topped with melted cheese to soften the spiciness of the sauce.

Yukhoe: finely sliced raw beef seasoned with sesame oil, soy sauce, garlic, and Korean pear. Often served with a raw egg yolk.

Sundubu-jjigae: bubbling stew of silky tofu (very tender) with seafood in a spicy broth. To be enjoyed with rice.

Kimchi-jjigae: classic stew based on fermented kimchi, pork, and tofu. Rich, spicy, and tangy flavor.

Doenjang-jjigae: stew based on soybean paste (similar to miso but more robust), with vegetables, tofu, and sometimes meat. Deep umami flavor.

Rice with various vegetables and meat served in a hot stone bowl, which makes the rice crispy. Mix with chili sauce before eating.

Marinated meat and vegetable stew, served hot in a terracotta pot.

Breaded chicken cutlet fried to a crisp.

Breaded chicken cutlet topped or stuffed with melted cheese.

Noodle dish topped with a thick black sauce based on fermented soy (chunjang) and meat. Rich and sweet flavor.

Spicy red broth noodle soup, topped with seafood and vegetables.

Dakgalbi: chicken marinated in a spicy gochujang sauce, stir-fried with vegetables and topped with melted cheese. Convivial dish to share.

Combination of Tteokbokki (spicy rice cakes) and Ramen noodles. Cooked at the table in a sweet and spicy sauce.

Bulgogi: thin slices of beef marinated in a sweet soy sauce with pear and garlic, then grilled barbecue-style.

Noble cut of marinated and grilled beef, tender and flavorful.

Dak-bulgogi: marinated chicken pieces, often in a slightly spicy or soy sauce, and grilled.

Samgyeopsal: thick slices of unmarinated pork belly, grilled at the table. Often eaten wrapped in a lettuce leaf with ssamjang sauce.

Pork marinated in a sauce, usually based on gochujang (chili paste), for a spicy and sweet flavor after grilling.

Dwaeji-galbi: pork ribs marinated in a sweet and savory sauce, grilled until tender and caramelized.

Marinated and grilled pork neck (Moksal). A leaner cut than the belly but very flavorful.

Squid marinated in spicy sauce and grilled barbecue-style.

Osam-bulgogi: mixture of squid and pork belly marinated in a spicy sauce.

Whole shrimp grilled barbecue-style.