MORANN 모란식당 le seul spécialisé dans les aliments nord-coreens

Thinly sliced beef marinated in a sweet and savory soy-based sauce, then grilled. The meat is tender and juicy. Usually enjoyed wrapped in a lettuce leaf with rice and side dishes.

Grilled pork belly slices, unmarinated. The meat is rich and flavorful with a crispy texture after cooking. To be dipped in salted sesame oil and eaten with vegetables.

Marinated chicken pieces in a spicy gochujang (chili paste) sauce. Zesty and slightly sweet flavor. Grilled for a smoky taste.

A hearty stew (Jeongol) served in a large bubbling pot. Contains Korean dumplings (Mandu), beef, and various vegetables in a rich broth. Ideal for sharing.

Marinated and grilled beef ribs (Galbi). The meat is tender, juicy, and infused with a sweet soy marinade. A Korean barbecue classic.

Grilled beef ribeye. A marbled cut of meat appreciated for its rich flavor. Served simply to enjoy the taste of the beef.

Mixed rice served in a scorching hot stone bowl (Dolsot), which makes the rice crispy at the bottom. Topped with marinated beef, various vegetables, and an egg. Mix with chili paste before eating.

Vegetarian version of Bibimbap served in a hot stone bowl. Crispy rice accompanied by a variety of sautéed and seasoned vegetables.

Bibimbap served in a hot stone bowl with salmon pieces and vegetables. The hot bowl lightly cooks the ingredients and crisps the rice.

Tofu Bibimbap served in a hot stone bowl. A plant-based protein-rich option with crispy rice and fresh vegetables.

Rice bowl (Deopbap) topped with fried chicken in a sweet and sour sauce. A hearty and flavorful dish.

Marinated beef dish (Bulgogi) served as a main course. The meat is tender and has a characteristic mild and savory flavor.

Stir-fry mixing squid (O) and pork belly (Sam) in a spicy sauce. Offers a textural contrast between tender pork and chewy squid.

Marinated chicken stir-fried in a spicy Korean sauce. Similar to beef Bulgogi but with chicken and more spice.

Squid stir-fried with vegetables in a spicy red sauce. A zesty dish highlighting the texture of the squid.

Spicy Pork Bulgogi (Jeyuk Bokkeum). Slices of pork stir-fried with a chili marinade (Gochujang). Savory and spicy.

Kimchi fried rice, often with small pieces of meat and topped with a fried egg. Spicy, tangy, and umami taste.

Buckwheat noodle soup served cold. The broth is light and tangy (often with water kimchi). A typical refreshing dish from Pyongyang.

Spicy seafood noodle soup (Jjamppong). The broth is rich, red, and spicy, garnished with mussels, squid, and vegetables.

Rich soup containing Korean blood sausage (Sundae) and pork offal. The broth is milky and savory, often seasoned at the table with perilla seed powder.

A variation of Yukgaejang (spicy beef soup) prepared here with duck. Spicy red broth with vegetables like ferns and leeks.

Fresh codfish soup. The broth can be clear or spicy, highlighting the delicate fish flesh and vegetables.

Classic stew made from fermented Kimchi, often cooked with pork and tofu. Intense, spicy, and tangy flavor.

Stew based on Doenjang (soybean paste), comparable to miso but richer. Contains tofu, zucchini, and sometimes seafood. Earthy and savory flavor.

Very spicy soft tofu stew (Sundubu). Served bubbling with a raw egg to break into it. Very tender texture of the tofu.

A mild soup containing Korean dumplings (Mandu). Clear broth usually made from beef or anchovies, garnished with seaweed and egg.

Whole soft-shell crab fried, seasoned with garlic and pepper. Crispy outside and tender inside, eaten whole.

Traditional Korean blood sausage (Sundae) made from vermicelli and pork blood, served with offal. Dense texture and rich flavor.

Pan-fried pancake made from corn. Crispy and slightly sweet due to the corn.

Spicy pancake (Jeon) made with Kimchi and batter. Crispy and flavorful.

Thick Korean pancake with green onions (Pa) and seafood. Crispy on the outside and soft on the inside. Served with a vinegary soy sauce.

Tteokbokki. Cylindrical rice cakes (Tteok) simmered in a spicy and sweet red sauce. Very chewy texture.

Cold jellyfish salad seasoned with a spicy mustard sauce. Unique crunchy texture of jellyfish, accompanied by fresh vegetables.

Shrimp fried in a light batter (Tempura style). Crispy and golden.

Korean dumplings (Mandu) pan-fried, filled with chicken and vegetables. Crispy wrapper and juicy filling.

Glass noodles (dangmyeon) stir-fried with vegetables and beef. Mild and savory seasoning with sesame oil.

Korean-style sweet and sour, garlicky, and spicy fried chicken (Kkanpunggi).

Fresh green salad with a light dressing.

Spicy fermented cabbage, Korea's national side dish.

Assortment of 3 small side dishes (Banchan).

Steamed white rice bowl.