Restaurant coréen BOKKO

A light traditional soup made from fermented soybean paste (doenjang). It has a savory and umami flavor, often garnished with tofu and seaweed. Served hot as a starter.

A spicy beef soup with vegetables, especially leeks. The broth is rich, red, and spicy. A very popular comforting dish in Korea.

Korean dumplings (Mandu) fried or steamed. The dough wrapper contains a flavorful filling. Served with a soy-vinegar sauce.

Shrimp-filled dumplings. The texture is tender and juicy with the delicate taste of seafood.

Shrimp and vegetables coated in a light batter and fried. Crispy on the outside and tender on the inside, similar to tempura.

A type of crispy Korean savory pancake, filled with various ingredients. It is cut into pieces and easy to share.

Fresh salad with poached squid, seasoned with a spicy sauce. A mix of tender and crunchy textures with a zesty flavor.

Crispy fried pork dish, coated in a thick sweet and sour sauce with vegetables. Crunchy texture and sweet-sour taste.

Korean-style fried chicken, known for its exceptional crispiness due to double frying. The meat remains juicy. To be enjoyed plain or coated in sauce.

Medium portion of Korean fried chicken allowing you to choose two different flavors. Ideal for sharing or tasting multiple sauces.

Large portion of Korean fried chicken with a choice of three sauces. Perfect for groups or family meals.

Translucent sweet potato starch noodles, stir-fried with various vegetables and seasoned with sesame oil and soy sauce. Elastic texture and mild, savory taste.

Japchae served over a rice bowl, accompanied by a fried egg. A complete meal combining stir-fried noodles and rice.

Ramen noodle soup served with marinated beef (bulgogi). The broth is rich and savory, often garnished with vegetables.

Ramen served in a rich and creamy curry broth. Accompanied by fried chicken or shrimp, it's a comforting fusion dish.

Jajangmyeon: wheat noodles topped with a thick black sauce made from fermented black bean paste (chunjang), with pork and onions. Rich, savory, and slightly sweet flavor.

Very spicy noodle soup with seafood and pork. The broth is red and intense, offering a rich marine flavor.

Buckwheat noodles served cold in a spicy and tangy sauce, mixed with fresh vegetables. A refreshing dish, often eaten in summer.

Thin, chewy noodles served in a chilled, tangy kimchi broth. Very refreshing with a spicy kick.

Rice bowl topped with marinated and sautéed beef, served with salad and an egg. A complete and balanced meal.

Rice bowl topped with tender sautéed chicken, available with different sauces.

Rice bowl (Dupbap) served with crispy Korean fried chicken and toppings.

Dupbap variation with crispy breaded chicken, katsu-style.

Rice bowl topped with sautéed pork, often spicy or soy-marinated, served with an egg.

Vegetarian Dupbap option with tofu and a savory sauce.

Korean curry rice, mild and thick, served with breaded chicken or shrimp.

Classic Bulgogi: thin slices of beef marinated in a sweet and savory soy sauce and sautéed. Served with rice.

Chicken bulgogi, marinated and sautéed. Available in mild (soy) or spicy version.

Pork bulgogi (Jeyuk Bokkeum for the spicy version), flavorful sautéed meat served with rice.

Squid sautéed in a sauce, usually spicy (Ojing-eo Bokkeum). Tender texture and rich sauce.

Steamed white rice bowl.

Korean glutinous rice cakes (Tteok), soft and chewy texture.

Salad of thinly sliced leeks with a spicy vinaigrette, pairs well with grilled meats.

Melted cheese to add to spicy dishes to mellow the flavor.

Hearty and spicy stew prepared with pork neck, potatoes, and vegetables. The meat is tender and falls off the bone.

Pork trotters braised in an aromatic soy sauce, sliced. The skin is gelatinous and the meat tender. Served with salad for making wraps (ssam).

Grilled pork belly slices (marinated or plain Samgyeopsal), served with side dishes.

Ribs cut laterally, marinated in a sweet soy sauce and grilled. A very popular and flavorful Korean barbecue dish.

Rice bowl mixed with mountain vegetables and herbs, topped with an egg yolk. Mixed with chili paste (gochujang).

Bibimbap topped with seasoned raw beef (Korean tartare). A fresh and flavorful dish.

Bulgogi stewed in a clay pot with broth, mushrooms, and glass noodles. Mild and sweet-savory flavor.

A mild soup containing Korean dumplings, minced beef, and egg. A traditional New Year's dish, but enjoyed year-round.

Main course version of the spicy beef and leek soup, served with rice.

Iconic stew made from fermented kimchi, pork, and tofu. Robust, spicy, and tangy flavor.

Stew based on soybean paste (doenjang), with vegetables, tofu, and sometimes seafood or meat. Earthy and savory flavor.

Spicy stew of silken tofu (extra-soft), often with an egg cracked into it. Very tender texture and flavorful broth.

Popular street food dish made of cylindrical rice cakes (tteok) simmered in a spicy and sweet red sauce (gochujang).

Lunch menu including a starter and a main course of your choice.

Dinner menu including starter, main course, and dessert.

Ready-to-cook meal kit containing marinated meat and fresh ingredients. Allows you to prepare authentic Bulgogi at home in minutes.

Glutinous rice cake filled with ice cream. A unique texture, soft on the outside and frozen on the inside.

Refreshing lychees served in a light, sweet syrup.

Traditional black sesame mochi filled with sweet red bean paste.

Coffee or tea served with a selection of petit fours, including an ice cream mochi.

Cheesecake flavored with green tea or yuzu, served with ice cream.

Original dessert combining pear ice cream and Makkoli (Korean rice wine).

Ice cream scoops in Asian or classic flavors.

Sweet instant milk coffee, popular in Korea.

Traditional Korean tea, green or herbal.

A warm, comforting sweet drink made from yuzu or ginger marmalade.

Korean pear juice, sweet and refreshing with occasional pulp pieces.

Grape juice with whole grape pieces (Bongbong).

Sweet drink containing pieces of aloe vera gel.

Traditional Korean punch made with cinnamon and dried ginger, served cold. Spicy and sweet taste, digestive.

Milk tea with tapioca pearls (Bubble Tea).

The national Korean spirit. A clear, neutral spirit made from rice or other starches. Usually drunk neat in shots.

Fruit-flavored soju, milder and less strong than classic soju. Very popular and easy to drink.

Korean 'bomb' cocktail (Somaek) consisting of mixing a shot of soju into a glass of beer.

Korean black raspberry wine. Sweet, fruity, and rich in color, often compared to a dessert wine.

Milky and slightly sparkling Korean rice wine. Mildly bitter taste and creamy texture.

Makkoli variant flavored with chestnut, offering a sweet nutty note.

Very popular Korean lager beer, light and refreshing. Ideal with spicy dishes or fried chicken.

A Korean craft Ale beer, with more character and aroma.

Craft Ale beer inspired by the Han River in Seoul.

Classic Japanese lager beer, balanced and crisp.

Refreshing cocktail based on soju with a tangy touch of lime.

Sweet and fragrant cocktail with yuzu (Asian citrus) and honey.

Fruity and bright red cocktail based on black raspberry wine (Bokbunjaju).

Creamy and sparkling cocktail mixing Makkoli and the sweetness of pear.

Sparkling and sweet mocktail with yuzu and honey.

Spicy and sweet ginger mocktail.