Taehwaru

A Korean-Chinese dish where black sauce made by stir-frying black bean paste, pork, and vegetables is mixed with noodles. It is characterized by its sweet and salty taste and is one of the most popular noodle dishes in Korea.

A clear and refreshing soup noodle dish made with seafood and vegetables. It is not spicy and is bland, making it suitable for those who want a non-stimulating meal.

A spicy and hot soup dish made by stir-frying various seafood and vegetables, then adding broth and boiling. The sharp, spicy broth is its characteristic.

A dish where the sauce, made by stir-frying black bean paste and ingredients in oil without water or broth, is served separately from the noodles. It has a richer flavor than regular Jjajangmyeon and the vegetables retain their texture.

A noodle dish made by thickening a soup with seafood and vegetables using starch. Its soft and bland taste is comforting.

Dumplings filled with minced meat and vegetables, fried to a crisp. The outside is crispy, the inside is moist, and it is eaten with soy sauce.

A dish with thin noodles in a clear, light broth based on chicken stock. It is characterized by its clean and refreshing taste.

A dish where noodles and Jjajang sauce are stir-fried together and served on a large platter for sharing. The addition of seafood provides a richer flavor.

A clear soup noodle dish made with more abundant premium seafood (Samseon) than regular Udon.

A premium menu where Ganjjajang sauce, stir-fried with plenty of fresh seafood such as shrimp and squid, is eaten with noodles.

A spicy soup dish made by adding plenty of chili peppers to regular Jjamppong to maximize the spiciness. Recommended for those who love very spicy food.

A clear soup noodle dish with rich seafood, boiled to a thick consistency. It has more ingredients and a deeper flavor than regular U-myeon.

A spicy soup dish with a clearer and deeper broth flavor, made with a more diverse and premium selection of seafood than regular Jjamppong.

A dish made by stir-frying rice with vegetables and egg until fluffy. Usually served with Jjajang sauce and Jjamppong broth.

A meal menu consisting of white rice topped with rich Jjajang sauce, mixed and eaten.

A spicy Jjamppong soup dish served with rice instead of noodles. You can enjoy a hearty meal by mixing the rice into the soup.

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

A rice bowl-style dish with Japchae, made by stir-frying glass noodles, meat, and various vegetables in soy sauce, served on top of rice.

A premium rice bowl dish topped with stir-fried various seafood and vegetables in a thick sauce.

A premium fried rice stir-fried with an enhanced umami flavor by adding seafood such as shrimp and squid.

A rice bowl dish topped with Yu-san-seul, which is made by stir-frying shredded meat and seafood to a thick consistency. Its soft texture is a characteristic.

A dish made by stir-frying glass noodles as the main ingredient with meat and various vegetables in a soy sauce-based seasoning. It is salty and savory, and is better enjoyed as a dish with drinks rather than a meal.

Fried pork coated in batter and fried until crispy. Enjoy the savory flavor of the pork itself without Tangsu-yuk sauce, by dipping it in salt or soy sauce.

A representative Korean-Chinese dish of fried pork served with a sweet and sour sauce. The harmony between the crispy fried pork and the sauce is excellent.

Minced meat is formed into balls, fried and then pan-grilled, and simmered in sauce with various vegetables. The soft texture of the meatball is a key feature.

A dish made by stir-frying fried pork in a spicy chili and garlic sauce. It is salty, spicy, and crispy, making it a great accompaniment to drinks.

A dish made by stir-frying fried pork with chili oil and various vegetables. It is characterized by its soft and spicy flavor.

A dish made by mixing thin wrappers (Yangjangpi) made of starch with various seafood, vegetables, and meat in a mustard sauce. Its sharp, spicy flavor that tickles the nose is appealing.

A premium dish made with eight precious ingredients, stir-fried spicy with various seafood and vegetables in chili oil.

A dish made by stir-frying meat and seafood, cut into thin strips, to a thick consistency. Its mild and soft flavor makes it enjoyable for everyone.

Korea's representative distilled liquor, characterized by its clear and clean taste. It effectively cuts through the richness of Chinese cuisine.

A high-proof Chinese white liquor. It is characterized by its strong aroma and burning sensation as it goes down, and pairs well with oily Chinese food.

A crisp and refreshing lager beer. It pairs well with fried dishes or spicy food.

A traditional Chinese distilled liquor made from sorghum (Gaoliang). It is characterized by its unique aroma and high alcohol content.

Carbonated drinks like Coke or Sprite. Good for cleansing the palate during a meal.