Petit Gangnam

A complete lunch set allowing you to taste Korean classics. Ideal for a balanced meal with a light starter and a substantial main course.

Fresh salad topped with crispy breaded chicken pieces (katsu). A mix of textures between crunchy greens and hot fried chicken.

Mixed salad with thin slices of sautéed beef. A light yet protein-rich option, often served with an Asian vinaigrette.

Green salad with cooked shrimp. Fresh and light, ideal for starting the meal.

The classic beef Bibimbap. Served in a hot bowl, it mixes rice, marinated vegetables (namul), beef, and egg. Add chili paste (gochujang) and mix vigorously before enjoying.

Vegetarian version of Bibimbap, replacing meat with tofu. Offers the same rich flavors and varied textures with a plant-based protein source.

Bibimbap topped with pork stir-fried in a spicy sauce. For those who enjoy spicy dishes with a rich, umami flavor.

Seafood Bibimbap featuring spicy squid. The mix of hot rice and tender squid creates a flavorful experience.

A variation of Bibimbap using tender chicken instead of beef. Less fatty but just as flavorful with the assortment of vegetables.

Bibimbap featuring tender eggplant braised in soy sauce. A flavorful option, ideal for those who enjoy cooked vegetables.

Known as Gamjatang, this is a rich and spicy soup made with pork bones (ribs), potatoes, and vegetables. The broth is deep and flavorful.

A stew (Jjamppong or Haemultang depending on the style) filled with various seafood such as mussels, shrimp, and squid in a generally spicy and refreshing broth.

Kimchi Jjigae, a Korean classic. Spicy and tangy stew made with fermented kimchi, tofu, and pork. Best enjoyed piping hot with white rice.

A clear and comforting broth containing Korean dumplings (mandu) filled with meat and vegetables. Often garnished with seaweed and egg.

Korean-style instant ramen noodles served in a spicy broth with various toppings such as vegetables and egg.

An enriched version of Korean ramen with an assortment of seafood, giving the broth a pronounced marine flavor.

Whole chicken stuffed with glutinous rice, ginseng, garlic, and jujubes, then simmered. Considered a medicinal and energizing dish with a mild, herbal taste.

Assortment of Korean side dishes (banchan). Generally includes kimchi, marinated and stir-fried vegetables to complement the meal.

Steamed white rice bowl, an essential side dish in Korean cuisine.

Grilled beef skewers, often marinated or coated in a flavorful sauce. Served in batches.

Grilled chicken wings on skewers, crispy on the outside and tender on the inside.

Tender chicken pieces grilled on a skewer, a street food classic.

Lamb skewers, often seasoned with cumin and spices to enhance the meat's flavor.

Fish cake dumplings with an elastic and savory texture, served on skewers.

Cylindrical rice cakes (tteok) grilled on skewers. Chewy texture with a slight crispiness on the outside.

Grilled lotus root slices. Offers a distinctive crunchy texture and a mild taste.

Grilled cauliflower florets, a light and flavorful vegetarian option.

Marinated and grilled firm tofu cubes. Rich in plant-based protein with a smoky flavor.

Shrimp fried in a light and crispy Japanese-style batter. Served hot, often with a dipping sauce.

Fried spring rolls filled with shrimp. Crispy on the outside and soft on the inside.

Immature soybeans served in their pods, lightly salted. A healthy and addictive appetizer.

Seasoned wakame seaweed salad with sesame and vinegar. Fresh, crunchy, and oceanic.

Pan-fried Korean dumplings (mandu) until golden and crispy. Filled with a mixture of meat and vegetables.

Small savory pancakes (Jeon) containing various ingredients like vegetables or seafood. Crispy and flavorful.

Korean-style fried chicken wings coated in a savory garlic and soy glaze. Crispy, sweet, and savory.

Fried chicken wings coated in Yangnyeom sauce (spicy and sweet). A classic of Korean fried chicken.

Large, thick Korean pancake filled with green onions and seafood. Crispy on the outside and soft inside, served with soy sauce.

Kimchijeon, a red and spicy pancake made with fermented kimchi. Tangy and spicy flavor.

Block of fresh, silky tofu served cold, drizzled with a sauce seasoned with soy sauce, sesame, and spices. Light and refreshing.

Sweet corn kernels mixed with mayonnaise and topped with melted, gratinated cheese. A popular rich, sweet and savory side dish.

Rice roll wrapped in seaweed, filled with beef, egg, and marinated vegetables. Similar to maki but seasoned with sesame oil.

Jajangmyeon, a dish of thick noodles topped with a rich, dark sauce made from fermented black bean paste (chunjang), pork, and vegetables.

Spicy fried rice with kimchi and beef pieces. Often topped with a fried egg.

Duo-bap or Dubu Kimchi, pork slices stir-fried with spicy kimchi. A flavorful dish that pairs perfectly with rice or tofu.

Chicken pieces stir-fried in a spicy red sauce (dakgalbi style or buldak). Tender and very spicy.

Fried chicken coated in a balanced sweet and sour sauce. Crispy and saucy.

A varied platter of fried items (tempura, mandu, etc.), served with rice.

Chicken cutlet breaded with panko and fried. Crispy and golden, served with a brown katsu sauce.

Thick Japanese udon noodles stir-fried with beef and kimchi, all gratinated with cheese. A rich and comforting fusion dish.

Sino-Korean dish of crispy fried pork served with a translucent sweet and sour sauce containing fruits and vegetables.

Grilled or braised pork ribs, served with a generous portion of melted mozzarella cheese. A popular combination in Korea to temper spiciness.

Japchae, a festive dish of clear noodles stir-fried with various vegetables and meat, seasoned with soy sauce and sesame oil.

Stir-fried squid over high heat in a spicy sauce with vegetables. Tender and spicy.

Rice cakes (tteok) stir-fried with quality ribeye pieces and black pepper sauce. A luxurious and modern take on tteokbokki.

Seafood Tteokbokki. Chewy rice cakes in a spicy sauce enriched by marine flavors.

The classic version of Tteokbokki: rice cakes and fish cakes (odeng) simmered in a spicy and sweet red gochujang sauce.

Famous spicy chicken dish stir-fried at the table with vegetables, tteok, and melting cheese. Communal and full of flavor.