Seong-Gyun-Won

A refreshing summer delicacy made by mixing noodles in a finely ground soybean broth. It has a nutty and light flavor and can be enjoyed even cooler with ice.

A cold noodle dish with chewy noodles mixed with a spicy and sweet sauce. It has a stimulating spicy flavor combined with umami.

A dish where chewy noodles are mixed in cold broth. It features a cool and clean broth flavor, popular in the summer.

A dish with Jjajangmyeon with seafood, adding a very spicy flavor. Enjoy the harmony of savory Chunjang sauce and intense spiciness.

A soup dish made with Jjamppong containing various seafood, with an added very strong spicy flavor. Recommended for those who enjoy a spicy and stimulating taste.

A representative Korean-Chinese dish where stir-fried pork and vegetables with Chunjang (black bean sauce) are mixed with noodles. It has a sweet and savory umami flavor.

Jajangmyeon stir-fried with added chili oil or spicy sauce to make it spicy. It's not greasy and has a clean spicy flavor.

Jajangmyeon topped with a sauce made by finely chopping meat and vegetables and stir-frying them with Chunjang. The ingredients are soft, making it good for children and the elderly.

Jajangmyeon made by stir-frying noodles directly with Chunjang, seafood, meat, and vegetables without water or starch, resulting in a smoky flavor. Sauce and noodles are served separately.

A spicy and sharp soup dish made with Jjamppong rich in fresh seafood, with added chili peppers.

A clear and refreshing soup noodle dish with seafood and vegetables. It is not spicy and has a light flavor.

A noodle dish made with Sungkyunkwan's special cooking method. Enjoy rich ingredients and unique flavors.

A noodle dish made by thickening broth with seafood and vegetables using starch. The soft and warm broth is comforting.

A Jjamppong with plenty of mussels, resulting in a refreshing and clean broth. Enjoy the spicy broth and chewy mussel meat together.

A nourishing Jjamppong with plump octopus. A spicy soup dish with the deep flavor of seafood and the chewy texture of octopus.

Jjamppong made with plenty of fresh oysters. It has a refreshing oyster aroma and a rich broth, often served as a white broth (Baek Jjamppong).

A dish where noodles and Jjajang sauce are stir-fried together in a pan and served on a large tray. The sauce is better absorbed into the noodles than regular Jajangmyeon, and seafood may be added.

A stir-fried noodle dish with seafood and vegetables in a spicy sauce, without broth. It has a lively smoky flavor and a sweet and spicy taste.

Fried rice with vegetables and egg, cooked until fluffy. Served with Jjajang sauce and Jjamppong broth, allowing for a variety of tastes.

A dish where rice is served instead of noodles in spicy Jjamppong broth. You can enjoy the rich broth with seafood and vegetables along with rice.

A rice bowl dish made by stir-frying tofu and minced meat in a spicy Doubanjiang sauce and serving it over rice. Soft tofu and spicy sauce are well combined.

Fried rice stir-fried with plump shrimp. Enjoy the texture and savory flavor of shrimp.

A premium fried rice made with abundant sea cucumber, shrimp, squid, and other assorted seafood.

A rice bowl dish made by topping with 'Gochujapchae', a dish made by stir-frying finely shredded pork, bell peppers, and chili peppers spicily.

A spicy rice soup with more premium seafood than regular Jjamppong Bap.

Sungkyunkwan's signature rice bowl dish, made by stir-frying various seafood and vegetables in a special sauce and serving it over rice.

A soft and light rice bowl topped with 'Yusanseul', a dish made by stir-frying shredded sea cucumber, bamboo shoots, mushrooms, and meat until thick.

A dish where various premium seafood and vegetables are stir-fried in a spicy or mild sauce and eaten with rice. Full of seafood flavor.

A dish made with sea cucumber, a premium ingredient, stir-fried with mushrooms and vegetables, served with rice. It features the soft texture of sea cucumber.

A favorite Chinese dish among Koreans, made by coating fried pork in starch batter and pouring a sweet and sour sauce over it.

Tangsu Yuk stir-fried with added chili oil or spicy seasoning to the regular Tangsu Yuk sauce. The sweet and spicy flavor stimulates the appetite.

A premium Tangsu Yuk made with beef instead of pork. Enjoy the savory flavor and tender texture of beef.

A dish made by stir-frying tofu and minced meat in a spicy sauce based on Doubanjiang. Good as a side dish with drinks or rice.

A meatball dish made by stir-frying round-shaped minced meat (fried or pan-fried) with vegetables in a sauce. It is characterized by its crispy exterior and moist interior.

Fried pork stir-fried in Kkanpung sauce with garlic, green onions, and chili peppers. It's spicy, savory, and has an excellent crispy texture.

Fried pork stir-fried with various vegetables in a spicy chili sauce. The sauce is thick and has a mildly spicy flavor.

A dish made by stir-frying finely chopped pork, bell peppers, chili peppers, and mushrooms spicily. Usually served with flower buns.

A cold dish made by placing Yangjaepchae (a jelly made from starch) with various seafood, vegetables, and meat shreds on a plate, and pouring a pungent mustard sauce to mix.

A dish made by stir-frying eight precious ingredients (seafood, vegetables, etc.) in a spicy sauce. Enjoy the rich flavors and textures of the ingredients.

A dish made by simmering various seafood and vegetables in a thick sauce. It contains plenty of premium seafood, giving it a rich and deep broth flavor.

A soft dish made by stir-frying thinly sliced meat and seafood with vegetables and thickening it with starch water. It is characterized by its non-stimulating and light flavor.

A premium nourishing dish made by stir-frying sea cucumber, known as the 'ginseng of the sea', whole or sliced with mushrooms and vegetables.

A premium seafood dish believed to bring good fortune to the whole family. It contains abundant precious ingredients like abalone, sea cucumber, and matsutake mushrooms.

Fried chicken stir-fried quickly in a spicy, sour, and savory Kkanpung sauce with garlic and chili peppers. The crispy fried chicken and sauce flavor are well-balanced.

Fried chicken stir-fried with vegetables in a spicy sauce. The sauce is thicker and milder than Kkanpung Gi.

Fried shrimp stir-fried in a sweet, sour, and spicy chili sauce based on ketchup and Doubanjiang. Also known as 'Chili Shrimp'.

Fried shrimp stir-fried in a savory and spicy Kkanpung sauce with garlic and chili peppers. Popular as a side dish with drinks.

Plump shrimp coated in batter and deep-fried until crispy. Served with dipping sauces like soy sauce or tartar sauce.

A traditional Korean soup dish made by boiling beef, bracken, bean sprouts, and various vegetables in a spicy and hearty broth.

A soup dish made by boiling beef ribs and glass noodles in a clear and rich broth made from simmering beef ribs. It has a light and savory taste.

A dish where Jajangmyeon and Jjamppong are served half and half in one bowl, allowing you to enjoy both flavors simultaneously.