Ppongjaeng-I

A type of Chinese Jajangmyeon, this dish features noodles topped with a black sauce made by stir-frying pork, onions, and other ingredients with chunjang (black bean paste). It's characterized by its sweet and savory flavor, with a great balance between the chewy noodles and the smooth sauce. It's even more delicious when mixed with pickled radish.

A hearty soup dish with spicy seafood and vegetables. The chewy noodles and refreshing, spicy broth are excellent, with a rich seafood flavor. It pairs well with drinks.

As the name suggests, this is a jjamppong with a unique flavor infused with matcha (green tea powder). The spiciness of regular jjamppong is complemented by the fragrant and slightly bitter taste of green tea, creating a subtle harmony. Recommended for those seeking a new taste experience.

A menu item that allows you to enjoy both Jajangmyeon and Jjamppong in one bowl. You can alternate between the sweet and savory jajang sauce and the spicy jjamppong broth, making it popular for those who love both flavors.

A one-bowl dish where jajang sauce is served over rice and mixed. It has the same flavor as the jajangmyeon sauce and is popular among those who prefer rice. The combination of warm rice and rich jajang sauce provides a satisfying meal.

A hangover soup-style dish where rice is added to jjamppong broth instead of noodles. The spicy and refreshing jjamppong broth mixed with rice provides a hearty and satisfying feeling. It is rich in seafood and vegetables.

Crispy on the outside and moist on the inside fried dumplings. They are typically filled with pork and vegetables, and dipping them in soy sauce offers a savory and nutty flavor. They are great to have alongside jjamppong or jajangmyeon.

A Chinese dish where crispy fried pork or beef is topped with a sweet and sour sauce. The sauce is typically made with caramelized sugar, vinegar, and soy sauce, and the combination of the crispy meat and the sauce is delightful. It's a representative side dish that's great for sharing.

A representative Korean distilled soju made from grains like rice and barley. It has a clear and clean taste, with an alcohol content typically around 16-25%. It pairs well with oily or spicy foods.

A fermented alcoholic beverage typically made from barley, hops, water, and yeast. With its cool and refreshing taste, it's good to drink with meals or to quench thirst. In Korea, it's often enjoyed with chicken or fried foods.

A bowl of freshly steamed white rice. Order this when you want to add rice to your main dish, and it makes for a satisfying meal, especially when paired with soupy dishes.

A general term for various carbonated drinks or juices. They are good for enjoying lightly during or after a meal and help quench thirst.