Kokodak

Fried dumplings (mandu) glazed in a sweet and salty sauce. Crispy on the outside with a savory filling. A popular Korean appetizer combining crunch and flavor.

Boiled dumplings served in a light dashi broth. Soft and gentle in texture compared to fried versions. Served warm as a comforting starter.

Korean fried chicken (Dakgangjeong) coated in a spicy homemade sauce. Crunchy batter with a sticky, fiery glaze. A classic Korean street food favorite.

Korean fried chicken coated in a savory soy-garlic glaze (ganjang). Crispy, sweet, and salty without the heat. Great for those who prefer non-spicy flavors.

Fried tofu pockets (yubu) filled with seasoned vinegared rice. Sweet, savory, and soft. A simple and popular rice snack similar to Japanese inari sushi.

Chewy cylindrical rice cakes simmered in a spicy gochujang (chili paste) sauce. A beloved Korean soul food with a dense, bouncy texture. Spicy, sweet, and savory.

Korean-style rolled omelette (Gyeran-mari). Layers of egg rolled together, often with diced vegetables inside. Soft, fluffy, and savory.

Salad featuring salmon marinated in Korean-style sauce. Fresh and light with savory soy-based notes.

Skewered rice cakes (Tteok-kkochi) fried and brushed with a spicy-sweet sauce. Crispy on the outside, chewy on the inside. A popular street snack.

A simple bowl of steamed white rice. Neutral flavor, essential for balancing spicy or salty dishes.

A lunch set menu featuring an assortment of starters (dumpling, tofu sushi, omelette) and a choice of main dish. A complete meal offering a variety of tastes.

Rice bowl topped with marinated beef (bulgogi) and assorted vegetables. Served with a sauce to mix everything together before eating. Savory and sweet.

Spicy version of the beef bibimbap. Contains marinated beef and vegetables over rice with a spicy kick.

Bibimbap topped with spicy marinated chicken (Dakgalbi). A flavorful mix of tender chicken, rice, and vegetables.

Bibimbap with soy-marinated chicken. Non-spicy, savory, and slightly sweet flavor profile.

Bibimbap featuring spicy tofu as the main protein. A vegetarian-friendly option with rice and vegetables.

Non-spicy tofu bibimbap with a sweet and savory seasoning. Light and healthy.

Rice bowl topped with marinated raw salmon and fresh vegetables. Similar to a poke bowl but with Korean flavors.

Breaded and deep-fried chicken cutlet. Crispy coating with tender meat inside. Served with a fruity brown sauce.

Fried chicken cutlet filled with melted cheese. Rich, gooey, and crispy.

Chicken katsu served with or over a kimchi soup/sauce. Combines the crunch of katsu with the spicy, tangy flavor of fermented kimchi.

Chicken katsu served with a Korean-style curry sauce, often made with pear for sweetness. A hearty and savory dish.

Cheese chicken katsu served on top of spicy tteokbokki (rice cakes). A fusion dish combining creamy cheese, crispy chicken, and spicy rice cakes.

Thick wheat noodles in a clear, savory fish-based broth. Served with various toppings like fish cakes or green onions.

Udon noodle soup served with crispy fried shrimp (tempura). The fried batter adds richness to the soup.

Curry udon with marinated beef. Thick curry broth with savory beef slices. (Note: Menu English text says Tempura Udon, but Korean and description indicate Beef Curry).

Udon noodle soup topped with marinated beef (bulgogi). Savory and slightly sweet broth profile. (Note: Menu English text says Tempura Udon, but Korean and description indicate Beef Udon).

Udon noodle soup served with grilled chicken. A lighter meat option with the savory broth.

Udon noodle soup served with a breaded fried chicken cutlet (katsu). The cutlet soaks up the savory broth.

Udon noodles in a curry broth served with chicken katsu. Spicy, creamy, and filling.

Udon noodle soup served with fried tofu pieces. A vegetarian option with contrasting textures of soft noodles and crispy tofu.

A clear, colorless distilled spirit from Korea. Similar to vodka but sweeter and lower in alcohol. Available in original or fruit flavors.

House cocktail made with a base of soju. Mixed with tonic and various fruit flavors like citron or omija berry.

Korean beer, typically a light lager. Crisp, refreshing, and clean-tasting.

Korean raspberry wine made from fermented black raspberries. Sweet, deep red, and fruity.