Haneulchae Annex

The basic table setting fee charged per person when using the restaurant. Side dishes and vegetables are provided.

A stew made with fish bones. You can choose between a spicy maeuntang (with red chili powder) and a clear and savory jiritang.

A ramen dish with mussels and other seafood. It features a refreshing and spicy broth.

A dish with fresh raw fish and plenty of vegetables on top of rice. Mix with gochujang (red chili paste) to eat.

Vegetables and rice for hoe-deopbap. Order this when you purchase raw fish separately to mix and eat.

Seasoned rice for making sushi.

Hand-pulled dough flakes to add to stew dishes. You can enjoy the chewy texture by tearing and adding them yourself.

Noodles for kalguksu to be cooked in the stew broth.

Noodles to add to kalguksu stew.

White rice.

Cooking service fee for steaming purchased seafood. Steamed plainly to preserve the original flavor of the ingredients.

Cooking service fee for grilling purchased seafood. Grilled to a savory and crispy finish.

A cooking service where seafood is stir-fried in a spicy sauce or tossed with vegetables.

A cooking service where fish is simmered in soy sauce or spicy seasoning.

Service fee for preparing crustaceans for easy consumption.

Rice stir-fried with the innards from the crab shell, rice, and seaweed flakes. It has an excellent savory flavor.

A dish where vegetables and seafood are lightly blanched in boiling broth. Broth and vegetables are provided.

Additional vegetables for shabu-shabu.

A dish of shrimp grilled on a salt bed. The sweet flavor of the shrimp and its firm texture are excellent.

A dish of grilled mackerel, which is oily and savory, cooked to a crispy finish.

A dish of grilled saury, which is tender and savory. Please be careful as it has many small bones.

A dish of fresh squid steamed whole with its innards. The rich flavor of the innards is a delicacy.

Stir-fried squid and various vegetables in a spicy sauce. Good as a side dish with drinks.

A clear soup dish generously filled with clams. Its refreshing and slightly spicy taste is good for relieving hangovers.

A clear soup cooked with mussels. The broth is refreshing and savory.

A nourishing dish of grilled conger eel, which is savory. It is chewy and tender.

Boiled raw whelks tossed with vegetables in a spicy and tangy sauce.

A cold raw fish soup base with vegetables in a refreshing broth. You can enjoy it as hoe-muchim by adding raw fish.

A dish of grilled seasonal autumn fish, gizzard shad, served whole. Eating it with the bones enhances the savory flavor.

A winter delicacy, made from dried saury or herring. Eaten wrapped in lettuce with seaweed, kelp, and vegetables.

Korea's representative distilled spirit. It has a clear and clean taste.

A refreshing and crisp lager beer.

A non-alcoholic beer-flavored beverage.

A clear and clean tasting Cheongju (rice wine). It has a smooth finish.

A sweet liquor with a subtle plum aroma.

Traditional Korean rice wine made from fermented rice. It is refreshing and has a savory taste due to its carbonation.

A traditional Korean Yakju (medicinal liquor) brewed with medicinal herbs. It has a fragrant and smooth taste.

A premium plum wine made from aged plums.

A fruit wine made from bokbunja (black raspberry). It has a sweet and rich flavor.

Premium distilled soju aged in oak barrels.

Premium distilled soju made from rice. It has a deep and smooth flavor.

Carbonated water. Good for mixing with alcohol.

Carbonated beverage.

Fruity carbonated beverage or lemon-lime flavored carbonated beverage.

Corkage fee charged when bringing in wine or sake to drink.

Corkage fee charged when bringing in Chinese liquor to drink.

Corkage fee charged when bringing in Western liquor such as whiskey to drink.