Yughabchun

A Korean-Chinese dish where a thick sauce made by stir-frying minced pork and vegetables with Chunjang (black bean paste) is mixed with noodles. It is salty, savory, and slightly sweet. It is best to mix it well before eating.

Jjajangmyeon made by stir-frying ingredients immediately upon order, rather than pre-frying. It is characterized by a richer and more savory flavor as no water is added. The Jjajang sauce is poured over the noodles and mixed.

A Korean-Chinese noodle dish made by simmering various seafood and vegetables in a spicy and refreshing broth. It is characterized by its spicy and refreshing broth, with the umami of seafood well-infused into the soup.

A Korean-Chinese noodle dish characterized by a clear and refreshing broth made with seafood and vegetables. It is similar to Jjamppong but has a mild and savory flavor without spiciness.

A Korean-Chinese noodle dish made by simmering seafood and vegetables in a thickened broth made with starch. The noodles and broth are smooth, and it is characterized by its savory and mild taste.

A Korean-Chinese dish where deep-fried pork is topped with a sweet and sour sauce. The crispy batter and tender meat create a pleasant texture, and it's a popular menu item loved by all ages.

A Korean-Chinese dish where various seafood, vegetables, egg garnish, and starch wrappers are mixed with mustard sauce. It is characterized by the pungent mustard aroma and the harmony of diverse ingredients. It is also good as a side dish for drinks.

A Korean dish made by stir-frying glass noodles with various vegetables and meat, seasoned with soy sauce. It harmonizes the chewy texture of glass noodles with the crispiness of vegetables, and is characterized by its sweet and savory flavor.

A dish of dumplings stuffed with filling, deep-fried until crispy. It is characterized by its crispy exterior, moist interior, and savory taste. It is good to dip in soy sauce or serve as a side dish.

A summer delicacy that offers two flavors: Mul-naengmyeon (cold buckwheat noodles in chilled broth) and Bibim-naengmyeon (spicy mixed buckwheat noodles). It stimulates the appetite refreshingly in hot weather.

A summer health food made by mixing noodles in a thick soup made from ground boiled soybeans. It is characterized by its nutty and savory flavor and is best enjoyed chilled.

A Korean-Chinese fried rice dish made by stir-frying rice with various vegetables and meat. It is characterized by its fluffy rice grains and savory flavor. It is often served with Jjajang sauce.

A dish where Jjajang sauce is served on top of warm rice and mixed. It uses the same Jjajang sauce as Jjajangmyeon, allowing you to enjoy the salty and savory taste with rice. It is usually served with a fried egg.

A dish where Japchae is served on top of warm rice. You can enjoy the harmonious flavors of chewy glass noodles, various vegetables, and meat heartily with rice.

A dish where rice is added instead of noodles to the spicy and refreshing broth of Jjamppong. It is a hearty and spicy meal rich in seafood and vegetables.

A traditional Korean soup dish made with beef and various vegetables, simmered to a spicy flavor. The red, rich broth and tender meat blend together, making it good for hangovers. It can be enjoyed heartily with rice.

A bowl of freshly steamed white rice. It is good to enjoy with other dishes or to add to soup dishes.

Korea's representative distilled diluted liquor. It has a clear and clean taste that pairs well with various foods. The alcohol content is usually around 16-20%.

A fermented liquor with a cool and refreshing taste. There are various types, and it is good to enjoy chilled with food.

A Chinese white liquor from the sorghum family. It is characterized by its clear, intense taste and aroma, and its high alcohol content makes it good for sipping in small amounts.

A Chinese white liquor distilled from sorghum as the main ingredient. It is characterized by its unique aroma and smooth finish, and pairs well with oily Chinese dishes.

A sorghum liquor from the Shandong region of China, characterized by its smooth finish and subtle fruity aroma. It is popular because it is easier to drink compared to other sorghum liquors.

A traditional Korean unfiltered rice wine made from rice. It is characterized by the unique sour and sweet taste and carbonation of Makgeolli. It usually has an alcohol content of about 6-8%.

A non-alcoholic beverage that is good to enjoy with meals. It is good for quenching thirst.