Songsan Restaurant

A savory Korean pancake made with a batter of wheat flour, eggs, scallions, and mixed seafood. Pan-fried until crispy on the edges and soft in the center. Served with a soy-based dipping sauce.

A spicy and savory pancake made with fermented kimchi, pork, and flour batter. It has a distinctive red color and a tangy, spicy flavor profile. Crispy on the outside and chewy inside.

Grilled Deodeok (lanceasiata root), a mountain herb known for its nutritional benefits. It is marinated in a spicy gochujang-based sauce and grilled to bring out a smoky, slightly bitter, and sweet flavor.

Pan-fried dumplings filled with either chicken or vegetables. They have a crispy golden skin and a juicy filling. Dip in soy sauce with vinegar.

Pan-fried shrimp dumplings. The filling consists of minced shrimp and vegetables wrapped in a thin dough skin, fried to a crisp.

Stir-fried glass noodles made from sweet potato starch, mixed with various vegetables and beef. Seasoned with soy sauce and sesame oil, offering a sweet and savory flavor with a chewy texture.

Korean-style seasoned raw beef tartare. The fresh beef is julienned and marinated with sesame oil, soy sauce, garlic, and pear. Often topped with a raw egg yolk.

Stir-fried squid with vegetables in a spicy chili pepper sauce. The squid is tender and the sauce is fiery and slightly sweet. Best eaten with rice.

A spicy salad featuring blanched squid and Doraji (bellflower root). Dressed in a tangy vinegar and chili paste sauce, offering a crunchy texture and refreshing heat.

Spicy grilled pork ribs served hot. The ribs are marinated in a fiery sauce and often served on a sizzling plate or stone pot to keep them warm.

Blanched tofu served with stir-fried kimchi and pork. The mild, soft tofu balances the spicy and intense flavor of the cooked kimchi. A popular side dish for alcohol.

Grilled pork ribs marinated in a sweet and savory soy sauce glaze. Served sizzling. The meat is tender and caramelized.

Korean spicy fried chicken wings. Glazed in a sticky, sweet, and very spicy sauce, topped with garlic paste and peanuts for crunch.

Spicy marinated pork trotters. The meat is gelatinous and chewy, braised and then grilled with a hot chili sauce. Rich in collagen and bold flavors.

Steamed pork belly wraps. Tender slices of boiled pork served with oyster kimchi, tofu, and pickled cabbage leaves to wrap the meat. Fresh and savory.

Grilled beef intestines (tripe) seasoned with spicy sauce and wild sesame. Chewy in texture and rich in savory, fatty flavors. Popular as a drinking snack.

A classic Korean street food dish. Chewy cylindrical rice cakes and fish cakes simmered in a spicy, sweet gochujang sauce.

Grilled dried pollack coated in a spicy red chili paste glaze. The fish has a firm, fibrous texture and savory taste, enhanced by the sweet and spicy seasoning.

Warm rice served in a hot stone bowl with beef, assorted vegetables, and egg. The hot bowl crisps the bottom layer of rice. Mix everything together with gochujang (chili paste) before eating.

A variation of Bibimbap served in a hot stone bowl, featuring chicken instead of beef. Mix the rice, chicken, vegetables, and spicy sauce together for a comforting meal.

A vegetarian version of Dolsot Bibimbap featuring tofu. Served in a hot stone pot that keeps the rice warm and crispy. Mix well with the provided sauce.

Salmon steak braised or grilled with a soy sauce glaze. The fish is tender and savory, absorbing the umami flavors of the soy marinade.

Grilled yellow croaker (fish). It has a delicate, salty, and savory white flesh with a crispy skin. A traditional Korean fish dish.

A mild beef broth soup with Korean dumplings (mandou). Often includes whisked egg, green onions, and seaweed. A warm and comforting meal.

Thinly sliced beef marinated in a sweet soy sauce blend with garlic and sesame oil. Cooked at the table or served grilled. It is sweet, savory, and very tender.

Korean beef barbecue cooked with an assortment of vegetables. The juices from the meat and vegetables create a flavorful sauce.

Beef Bulgogi topped with a generous amount of thinly sliced green onions (scallions). The fresh onions add a sharp, crisp contrast to the sweet marinated beef.

Chicken barbecue marinated in either soy sauce (savory/sweet) or gochujang (spicy). Cooked with vegetables for a flavorful poultry dish.

Spicy marinated pork stir-fry. Thin slices of pork are marinated in a spicy chili paste sauce and cooked with vegetables. It is savory and packs a heat punch.

Fresh, unmarinated pork belly slices grilled at the table. Once cooked, dip in salt and sesame oil or wrap in lettuce with garlic, chili, and ssamjang paste.

A spicy hot pot stew made with beef small intestines (tripe), vegetables, and udon noodles. The broth is rich, spicy, and savory.

Spicy pork bone stew featuring tender meat on the bone, potatoes, and vegetables. The broth is deep red, aromatic with perilla seeds, and hearty.

A spicy hot pot combining bulgogi (beef) and nakji (octopus). The broth creates a surf-and-turf flavor profile with a spicy kick.

Dumpling hot pot stew with vegetables and udon noodles. The broth is usually mild or slightly spicy, making for a filling communal meal.

"Army Stew" - a spicy fusion stew made with kimchi, sausages, spam, and ramen noodles. Created after the Korean War using surplus US army ingredients.

Spicy codfish stew. Large chunks of cod are boiled with vegetables (radish, green onion) in a refreshing, spicy broth. Known for being a hangover cure.

Spicy soup containing Korean blood sausage (sundae) and pork offal. The broth is rich and savory. Served with rice.

Ox bone soup that is milky white from hours of boiling beef bones. It has a mild, creamy taste. Season with salt, pepper, and green onions at the table.

Soft tofu stew with pollack roe (mentaiko). The roe adds a savory, salty depth to the spicy soft tofu broth.

Spicy soft tofu stew with clams and pork. Served bubbling hot with a raw egg cracked into it to cook in the residual heat.

Soybean paste stew, similar to miso soup but earthier and more robust. Contains tofu, vegetables, and clams. A staple home-style dish.

A hearty, spicy stew made with aged kimchi, pork belly, and tofu. It is savory, tangy, and spicy.

Buckwheat noodles served in an icy cold beef broth. Topped with cucumber, pear, and boiled egg. Tangy and refreshing, often eaten with vinegar and mustard.

Cold buckwheat noodles mixed with a spicy red chili paste sauce. Chewy, spicy, sweet, and tangy.

Noodles with black bean sauce. A popular Korean-Chinese dish featuring a thick, dark sauce made from chunjang (black bean paste), diced pork, and vegetables.

Spicy seafood noodle soup. Loaded with mussels, squid, shrimp, and vegetables in a rich, fiery red broth.

A set menu dinner including an appetizer, main dish, and dessert of your choice. Offers a complete meal experience.