Sinheungchun

A Korean-Chinese dish where you mix black bean paste sauce, stir-fried with pork and various vegetables, with noodles. It features a sweet and savory umami flavor and is one of the most popular noodle dishes in Korea.

A spicy soup dish made by stir-frying various seafood like squid and mussels with vegetables over high heat, then adding a chili powder broth. The spicy and refreshing broth is excellent.

A dish where the sauce, made by stir-frying black bean paste, meat, and vegetables (mainly onions) directly in oil without adding water, is served separately from the noodles. The flavor is richer and nuttier than regular jjajangmyeon, with the crisp texture of the onions intact.

A clear and mild Korean-Chinese udon made with a broth from seafood and vegetables, without chili powder. It's characterized by its non-spicy and refreshing taste.

A noodle dish made with seafood and vegetables in a broth thickened with starch. It has a soft texture and a mild, comforting flavor.

A practical menu item that serves half portions of sweet and sour pork and a main dish (choice of jjajangmyeon or jjamppong) in one bowl. You can enjoy two dishes at once, even when dining alone.

A summer delicacy of noodles served in a cold, rich broth made from ground soybeans. It features a nutty and savory flavor, and you can add salt or sugar to your preference.

A refreshing noodle dish with chewy buckwheat noodles served in a chilled, icy broth. The sweet and sour broth cools you down, and it's even more delicious with vinegar and mustard.