Shanghai

A Korean-Chinese dish made by stir-frying pork and vegetables in Chunjang (black bean paste) sauce and mixing it with noodles. It has a sweet and savory taste and is enjoyed by all ages.

Jjajangmyeon where the sauce is stir-fried with Chunjang and ingredients without water, served separately from the noodles. The taste is richer and has a smoky flavor compared to regular jjajangmyeon.

Ganjjajang stir-fried with plenty of seafood. A luxurious taste with the added texture and flavor of seafood such as shrimp and squid.

A dish where seafood and noodles are stir-fried in jjajang sauce and served on a large platter. Because it's stir-fried, the sauce is well absorbed by the noodles.

A spicy version of jjajangmyeon, characterized by its red sauce. Stir-fried with chili oil for a spicy and refreshing taste.

A spicy and refreshing noodle dish made by stir-frying various seafood and vegetables, then adding broth. Characterized by its refreshing and spicy broth.

A noodle dish made by stir-frying seafood and vegetables in a spicy sauce without broth. It has a strong smoky flavor and is spicy.

Jjamppong stir-fried with more abundant seafood. The umami of the seafood and spicy sauce are combined.

Jjamppong with a clear and refreshing broth made with oysters as the main ingredient. Usually served with a non-spicy white broth.

Jjamppong simmered with plenty of high-quality seafood. The broth is deeper and the ingredients are more abundant than regular jjamppong.

Jjamppong with a refreshing broth made with plenty of mussels. It's fun to peel the generous amount of mussels.

A very spicy jjamppong made with Cheongyang peppers, etc. Recommended for those who enjoy intense spiciness.

A light broth dish with thin noodles served in chicken broth. Characterized by its soft and clean taste.

A Chinese udon dish simmered in a clear and refreshing broth with seafood and vegetables. Not spicy and has a clean taste.

A noodle dish with a thick, smooth broth made by thickening seafood broth with starch. A warm and soothing taste.

A Chinese udon dish with a clear and refreshing broth made with various seafood. Not spicy and has a clean taste.

A thick, rich broth u-myeon with plenty of seafood. The abundant ingredients and smooth broth harmonize well.

A noodle dish with a clear yet spicy and refreshing broth made with Cheongyang or Sichuan peppers. It's also popular as a hangover cure.

Crispy fried dumplings or soft boiled dumplings. Good as a side dish.

A dish of rice stir-fried with vegetables and egg until fluffy. Usually served with jjajang sauce and jjamppong broth.

Fried rice stir-fried with plenty of seafood for a richer flavor. Contains shrimp, squid, etc., for a good texture.

Fried rice with plump shrimp. Enjoy a light and savory taste.

A rice dish made by stir-frying well-fermented kimchi until spicy. A popular Korean flavor.

A dish where fried rice is wrapped in thin egg crepes and topped with sauce. The soft egg and rice blend well.

A dish where stir-fried jjajang sauce is served over rice on a platter. It's more generous in portion and richer in sauce flavor than regular jjajang rice.

A dish of white rice mixed with jjajang sauce. Sometimes topped with a fried egg.

A jjamppong broth dish served with rice instead of noodles. May contain glass noodles.

A menu item with rice served with refreshing oyster jjamppong broth.

A menu item that includes Samseon Jjamppong broth rich in seafood, served with rice.

A menu item where rice is mixed into spicy gochu jjamppong broth. The spicy flavor is excellent.

A dish where stir-fried japchae (glass noodles) with meat and vegetables is served over rice and mixed. The savory sauce pairs well with rice.

A rice bowl topped with stir-fried julienned bell peppers and meat in a spicy sauce.

A Korean-style stew made with beef, bracken, bean sprouts, etc., and simmered spicy.

A rice bowl topped with stir-fried tofu and minced meat in a spicy doubanjiang sauce. Characterized by soft tofu and spicy sauce.

A rice bowl topped with stir-fried pork belly and kimchi. The savory pork and spicy-sour kimchi complement each other well.

A dish with shrimp and vegetables stir-fried in sauce and served over rice.

A rice bowl topped with stir-fried assorted seafood, meat, and vegetables in a spicy sauce.

A healthy rice bowl topped with stir-fried fragrant pine mushrooms (or king oyster mushrooms) and other ingredients.

A rice bowl topped with stir-fried pork in a spicy sauce. A hearty meal.

A rice bowl topped with stir-fried high-quality seafood and vegetables in a thick sauce. You can deeply feel the flavor of the seafood.

A rice bowl topped with stir-fried julienned meat and seafood in yusanseul style. Soft and light taste.

A Chinese white liquor with a fragrant fruity aroma. It has a high alcohol content but is smooth to drink, making it popular.

A traditional Chinese distilled liquor made from sorghum. Characterized by its unique aroma and high alcohol content.

A popular Chinese white liquor with a high alcohol content and clean taste. Pairs well with oily Chinese food.

A Chinese liquor known to be brewed in the hometown of Confucius. It comes in a distinctive jar shape and has a deep aroma.

Korea's representative distilled liquor, clear, transparent, and with a clean taste.

A refreshing and crisp beer.