Seon-Eodo

A lunch set meal featuring fresh sashimi, steamed rice, and a spicy fish stew (maeuntang). A balanced traditional Korean meal emphasizing the fresh taste of raw fish.

Signature 'Sekoshi' (bone-in sashimi). The fish is sliced with soft bones remaining, offering a unique chewy and crunchy texture. Best enjoyed with the accompanying shredded radish.

Aged sashimi. The fish is aged to enhance its umami flavor and soften the texture compared to fresh-caught fish. Served as a single portion per person.

Pan-fried beef pancakes. Thin slices of beef are coated in flour and egg batter, then gently fried. Savory and tender, often eaten as a side dish with alcohol.

A spicy fish stew packed with fish roe (al) and milt (goni). The broth is rich, red, and spicy, seasoned with red chili powder and garlic. Served hot.

A bowl of steamed white rice, available for order during dinner.

Extra ramen noodles to add to the spicy fish stew.

A clear, colorless distilled spirit native to Korea. Similar to vodka but sweeter and lower in alcohol. The most popular accompaniment to Korean food.

Korean lager beer. Light, crisp, and refreshing. Cleanses the palate when eating savory or spicy dishes.

A refined, clear rice wine. Smoother and cleaner than Soju, with a subtle sweetness. Pairs excellently with sashimi.

A traditional Korean liquor made from pear and ginger. It has a unique aroma and a smooth, warming finish.

A premium soju made from rice and aged in pottery. It has a clean, rich flavor without the harshness of regular soju.

A premium distilled soju aged in oak barrels. It has a complex flavor profile similar to whiskey but clear.

Non-alcoholic soft drinks, typically including cola or lemon-lime soda.