Dookki Bucheon Ok-gil Branch

Mala Xiang Guo is a representative stir-fried dish from the Sichuan region of China, made by stir-frying various vegetables, meats, and seafood in a numbing and spicy mala sauce. It is characterized by its unique spice flavor and intense spiciness, making it a good side dish for rice or a snack with drinks.

This tteokbokki is made with fresh cabbage as the main ingredient instead of rice cakes. The sweet and spicy tteokbokki sauce is enhanced by the crisp texture and sweetness of the cabbage, making it a lighter and healthier option than regular tteokbokki. It's a good alternative when you're on a diet or want to reduce carbohydrate intake.

This is a fusion dish made by adding chewy Chinese glass noodles instead of regular rice noodles to Pad Thai, Thailand's representative stir-fried rice noodle dish. The chewy texture of Chinese glass noodles, combined with the sweet, sour, and salty Pad Thai sauce, offers an exotic and different flavor. It is often enjoyed with peanuts, bean sprouts, and shrimp.

Bunmoza is a type of Chinese noodle from the northeastern region, characterized by its wide, chewy, and slippery texture. This tteokbokki, made with bunmoza as the main ingredient, offers a richer texture and greater satiety when combined with a spicy and sweet sauce. It's great when you want to enjoy a unique noodle different from regular tteokbokki.