Shanghai

A Korean-Chinese dish where black sauce made from stir-fried chunjang is mixed with noodles. It is characterized by its sweet and salty savory taste and is enjoyed by all ages. Served with pickled radish and onions.

A red broth noodle dish made by stir-frying seafood and vegetables, then adding broth. It is characterized by its spicy and refreshing broth.

A Chinese udon with a light and refreshing broth that is not spicy. It contains seafood and vegetables, making the broth clean.

Jjajangmyeon made by stir-frying chunjang, vegetables, and meat to order. It has a stronger smoky flavor than regular jjajang, and the crispiness of the vegetables remains. The sauce is served separately from the noodles.

A noodle dish made by thickening broth with seafood and vegetables using starch. It is characterized by its soft and light taste.

A dish where noodles and jjajang sauce are stir-fried together and served on a wide plate. The sauce is deeply absorbed into the noodles, and seafood may be added.

Ganjjajang with plenty of various seafood (samseon) such as shrimp and squid. You can enjoy the rich texture and deep flavor of the seafood.

Jjamppong simmered with plenty of pork. It is characterized by its rich and heavy pork broth flavor compared to seafood broth.

A dish where seafood, vegetables, and noodles are stir-fried in a spicy sauce without broth. You can enjoy the chewy noodles and spicy smoky flavor.

A premium jjamppong simmered with plenty of high-quality seafood. The broth is even more refreshing and deep.

Jjamppong made with fresh oysters, simmered for a refreshing taste. Usually served with a clear broth (baek jjamppong) or spicy.

A nourishing jjamppong with one whole octopus or large octopus and various seafood. The chewy texture of the octopus is excellent.

A dish of white rice served with jjajang sauce. Jjamppong broth is sometimes served alongside.

A dish of rice stir-fried with vegetables and egg until fluffy. Served with jjajang sauce, it's even more delicious when mixed.

Fried rice stir-fried with plenty of seafood such as shrimp and squid.

A jjamppong with rice instead of noodles. A hearty meal where you mix rice into the spicy broth. Glass noodles may also be included.

A rice bowl dish with japchae (stir-fried glass noodles, meat, and vegetables) served over rice. Jjajang sauce may be served alongside.

A rice bowl topped with spicy mapo tofu sauce. Soft tofu and spicy sauce are combined.

A rice bowl topped with spicy stir-fried pork. A popular and common dish loved by Koreans.

A menu item with jjamppong broth rich with pork, served with rice.

A dish where fried rice is wrapped in a thin egg crepe and topped with sauce. A favorite among children.

A healthy rice bowl with songyi mushrooms and various vegetables stir-fried in a thick sauce and served over rice. The aroma of the mushrooms is pleasant.

A fusion menu item with crispy fried pork cutlet placed on top of jjajangbap or jjajangmyeon.

Deep-fried pork coated in batter, then drizzled or dipped in a sweet and sour sauce. A 부담 없는 (burden-free) mini size.

Deep-fried chicken stir-fried in a spicy and sweet garlic sauce. It's also popular as a side dish for drinks. Mini size.

A dish meaning 'made with eight precious ingredients', stir-frying seafood and vegetables in a thick sauce. Mini size.

A soft dish made by stir-frying shredded meat and seafood and then simmering it thickly. It is not spicy and is light. Mini size.

A cold dish made by mixing various vegetables, seafood, and a starch wrapper with a pungent mustard sauce. Mini size.

Deep-fried shrimp stir-fried in a sweet, sour, and spicy chili sauce. Mini size.

Pan-fried dumplings that are crispy. Delicious when dipped in soy sauce.

Steamed dumplings that are moist and soft.

A representative Korean-Chinese dish of deep-fried pork with a sweet and sour sauce.

A dish made by stir-frying deep-fried chicken in chili oil and garlic sauce, resulting in a spicy and salty flavor.

A dish made by stir-frying finely chopped bell peppers and meat spicy, then wrapping it in flower buns (steamed buns).

A dish made by stir-frying glass noodles, meat, and various vegetables in a soy sauce-based seasoning.

A spicy and hearty jjamppong broth dish, good as a side for drinks. No noodles included.

A savory dish where crispy fried rice crust is topped with hot seafood sauce. The sound of the sauce being poured stimulates the appetite.

A seafood cold dish with the appealing pungent flavor of mustard sauce.

A dish made by gently stir-frying seafood and meat, not spicy and liked by everyone.

A premium seafood dish made by stir-frying various precious ingredients in sauce.

Deep-fried shrimp tossed in a sweet and spicy chili sauce.

Shrimp stir-fried in a garlic and chili sauce. Similar to Gganpunggi, but the main ingredient is shrimp.

Korea's representative distilled spirit. Its clear and clean taste pairs well with various side dishes.

A refreshing lager beer with a clean and crisp taste.

A clean and smooth Korean rice wine (cheongju).

A representative Chinese beer that pairs very well with Chinese food.

Carbonated drinks such as Coke and Sprite.

A high-proof Chinese liquor with a small but intense aroma and flavor.

A Chinese distilled spirit made from sorghum (gaoliang).

A smooth gaoliang liquor with a fruity aroma, popular among Koreans.

A fulfilling set menu consisting of Tangsuyuk and 2 servings of Jjajangmyeon.

A set where you can enjoy Tangsuyuk, Jjajangmyeon, and Jjamppong all together.

A generous set consisting of Ggancho Shrimp and Tray Jjajangmyeon (for 2 people).

A set of spicy Gganpunggi and 2 servings of Jjajangmyeon.

A summer delicacy where noodles are mixed in cold jjamppong broth. It is spicy and refreshing.

A refreshing summer noodle dish made by mixing noodles in a savory soybean broth.

Choose between Mul Naengmyeon with a refreshing broth with ice or Bibim Naengmyeon with a spicy sauce.

A Chinese cold noodle dish with a savory peanut sauce added to a sweet and sour broth. Seafood is added as a topping.

A spicy soup dish made by simmering beef, green onions, and various vegetables.

Jjamppong piled high with mussels, with a very refreshing broth.

A warm soup dish made with rice cake (tteok) and dumplings.

A hearty soup made by simmering beef ribs and dried radish greens (outer leaves of cabbage).