PANGO

Korean-style fried chicken wings, famous for their double frying which makes them extra crispy. They are coated in a sauce of your choice: spicy or sweet and savory soy. A convivial dish to eat with your fingers.

Tender, boneless chicken pieces, fried until golden and crispy. Coated in a rich, flavorful homemade Korean sauce, either spicy or soy-based.

Korean dumplings (Mandu) filled with minced chicken and vegetables. The wrapper is thin and the filling is juicy. Served with a soy-vinegar dipping sauce.

Dumplings filled with seasoned beef and vegetables. Flavorful and tender, they are a classic of Korean cuisine.

Fresh, silky tofu served with a sauce made from soy sauce, sesame oil, and aromatics. A light dish with a smooth, melt-in-your-mouth texture.

Sweet corn kernels mixed with mayonnaise and covered with melted, gratinated cheese. A rich, sweet and savory side dish, very popular in Korea.

An assortment of various fried items, ideal for sharing as an appetizer. Crispy and golden.

Whole shrimp coated in a light and crispy batter. Served hot, they offer a pleasant contrast between the crispiness of the frying and the tenderness of the shrimp.

Savory Korean pancake incorporating spicy fermented kimchi. It is pan-fried to be crispy on the outside and soft on the inside. Spicy and tangy flavor.

Large thick pancake filled with chives and a mix of seafood (squid, shrimp). Flavorful and rich in textures, served with a soy dipping sauce.

Korean pancake with chives and thinly sliced beef. A classic combination of earthy flavors, crispy and satisfying.

Cylindrical rice cakes (tteok) simmered in a thick red sauce made from chili paste (gochujang). Chewy and elastic texture, spicy and slightly sweet taste.

Japchae: sweet potato starch noodles, stir-fried with marinated beef and various vegetables. Seasoned with sesame oil and soy sauce, offering a mild and savory taste.

Pork trotters braised in an aromatic soy sauce then grilled. The meat is tender and gelatinous, rich in collagen, with a deep, umami flavor.

Fresh salad made with sea whelks mixed with crunchy vegetables in a tangy, spicy dressing. A stimulating and textured dish.

Raw fresh crab marinated in a very spicy red sauce (yangnyeom). The flesh is soft and melts in your mouth, contrasting with the fiery chili. Eaten by sucking the flesh directly from the shell.

Finely sliced raw beef, seasoned with sesame oil, soy sauce, and sweet Korean pear. Often served with a raw egg yolk. Fresh, tender, and delicate.

Crispy fried pork pieces served with a thick sweet and sour sauce containing vegetables and fruits. A dish of Chinese origin adapted to Korean taste.

Steamed pork belly slices, served tender and not fatty. Accompanied by tofu and kimchi to be eaten together, often wrapped in a lettuce leaf.

Hearty dish of various seafood (crustaceans, shellfish) and bean sprouts, stir-fried in a thick, spicy red sauce. Rich in marine and spicy flavors.

A variation of bibimbap served with seasoned raw beef tartare instead of cooked meat. The combination of fresh beef, vegetables, and hot rice is delicious.

Rice bowl served hot with an assortment of stir-fried vegetables, an egg, and your choice of protein. Add chili paste (gochujang) and mix vigorously before eating.

Thick slices of pork belly grilled at the table. The meat is rich and flavorful. To be eaten wrapped in a lettuce leaf with ssamjang sauce and garlic.

Galbi: beef ribs marinated in a sweet and fruity soy sauce, then grilled. The meat is tender, juicy, and caramelized.

Thin slices of beef marinated in a mild soy sauce and grilled, often with vegetables. One of the most famous Korean dishes, with a sweet and savory taste that everyone enjoys.

Chadolbaegi: very thin slices of beef belly that cook almost instantly on the grill. Melts in your mouth texture and rich fatty taste.