Spicy Baby Octopus with Roe

A dish combining baby octopus stir-fried in a spicy sauce with thinly sliced pork belly. The combination of chewy baby octopus and savory pork belly adds to the flavor, and it's even more delicious when wrapped with perilla leaves and garlic.

A dish made by stir-frying baby octopus and vegetables in a spicy sauce on a hot plate. It cooks evenly on the hot plate, allowing you to enjoy it warm, and is one of the most classic ways to enjoy baby octopus. It's good to add fried rice after the meal.

A dish made by stir-frying baby octopus with mussels in a spicy sauce. The addition of mussels provides a refreshing seafood flavor and a chewy texture. It's good to eat with rice or as a side dish with drinks.

A premium seafood dish made by stir-frying baby octopus with abalone in a spicy sauce. Abalone adds a firm, chewy texture and a deep sea flavor, further enriching the spicy taste of the baby octopus.

A dish made by stir-frying baby octopus with shrimp in a spicy sauce. The soft sweetness and firm texture of the shrimp harmonize well with the intense flavor of the baby octopus, recommended for seafood lovers.

A dish made by stir-frying baby octopus with various mushrooms in a spicy sauce. The rich aroma of the mushrooms and the chewy texture harmonize with the baby octopus, offering a unique flavor. Recommended for those who prefer baby octopus with vegetables.

A baby octopus set menu available during lunch hours. It comes with rice and various side dishes, offering a convenient option to enjoy baby octopus as a hearty and balanced meal.

A representative Korean distilled diluted liquor. It is characterized by its clear and clean taste and smooth finish, with an alcohol content typically between 15-20%. It is often enjoyed with spicy Korean food.

A lager beer with a cool and refreshing taste. It can be enjoyed on its own or mixed with soju to make 'somaek'. It's good to drink cold with food.

A general term for various non-alcoholic beverages such as cola, cider, and juice. It's a good choice to accompany your meal to quench your thirst.

A dish made by stir-frying rice with seaweed flakes and vegetables in the remaining sauce after eating a main dish like spicy baby octopus. It's a popular finishing dish for Koreans, as the rice is infused with the rich sauce flavor.

A dish made by topping fried rice with cheese and melting it. The savory and creamy taste of cheese neutralizes the spiciness of the fried rice, and you can also enjoy the stretchy texture of the cheese.

These are instant ramen noodles added to boiling stews or stir-fries. They absorb the flavor of the broth or sauce, adding richness and texture, and are added when you want to increase the meal portion.

A bowl of warm and moist white rice. It is a staple food eaten with most Korean dishes, served with stews or side dishes.

A fish dish made by grilling mackerel sprinkled with salt until the skin is crispy and the inside is moist. The unique savory and oily flavor of mackerel is excellent. It can be enjoyed with a squeeze of lemon juice or dipped in soy sauce seasoning.

A fish dish made by grilling long, silver hairtail fish seasoned with salt until golden brown. The flesh is soft, tender, and has a slight sweetness. It is one of the most popular grilled fish dishes among Koreans.

A spicy and savory braised fish dish made by simmering hairtail fish with radish and potatoes in a gochujang and chili powder sauce. The sauce is well-absorbed into the hairtail flesh, creating a soft and deep flavor. Enjoyed hot with rice.

A savory pancake made by thinly frying grated potatoes until crispy. It has a crispy exterior and a soft interior, with a plain potato flavor. It is usually eaten dipped in soy sauce seasoning.

A traditional Korean rice wine made from fermented rice. It has a milky appearance and is characterized by its sweet yet sour taste and low alcohol content (usually 6-8%). It is typically served in a makgeolli cup and pairs well with pancake dishes.

One of the most popular soju brands in South Korea. It is a clear liquor made by distilling rice, characterized by its clean and smooth taste. It is similar to regular soju but is loved for its unique smooth finish.

A seasonal Korean dish made by serving noodles in a cold, savory broth made from ground boiled soybeans. The rich soybean broth is plain and nutritious, and it's a refreshing summer delicacy enjoyed with toppings like shredded cucumber.

A fusion stew made by boiling a savory doenjang jjigae with whelks and budae jjigae ingredients such as ham and sausage. It is a spicy and hearty menu that harmonizes the chewy texture of whelks, the deep flavor of doenjang, and the richness of budae jjigae.

A stew made with soft, silky tofu, seafood or meat, and vegetables, boiled in a spicy broth. It features hot and soft tofu, and is a representative Korean dish with a spicy yet deep flavor.

A clear and refreshing soup made with dried pollack (hwangtae). It is also popular as a hangover soup, characterized by its plain and deep flavor. It is similar to dried pollock soup and is known to help relieve hangovers.

A representative Korean stew made with fermented soybean paste as a base, boiled with vegetables like tofu, zucchini, and onion, along with seafood or meat. It is characterized by its savory and deep flavor and is a soul food for Koreans eaten with rice.

A unique fusion rice bowl topped with popping fish roe and sweet mango on warm rice. The sweet and sour taste of mango contrasts with the savory flavor of the rice, creating a unique harmony.