KIM AND KIM (KMBAP)

Korean dumplings (Mandu) filled with meat and vegetables. The dough is thin and the texture can be crispy or soft depending on the cooking. To be dipped in a soy-vinegar sauce.

Spicy Korean pancake (Kimchijeon) made with fermented kimchi. Crispy on the outside and soft on the inside with a tangy and spicy flavor. Enjoyed hot as an appetizer or side dish.

A variation of kimchi pancake topped with melted cheese. The cheese softens the spiciness of the kimchi. A mix of spicy and creamy flavors.

Korean seafood and green onion pancake (Haemul Pajeon). Rich in toppings with a savory batter. Eat by dipping pieces in soy sauce.

Dish of stir-fried pork with spicy kimchi served with plain tofu (Dubu Kimchi). The mild tofu balances the rich and spicy pork. Often consumed as anju (a dish to accompany alcohol).

Fried spring rolls filled with chicken. Crispy wrapper and tender filling. Served with a dipping sauce.

Breaded chicken pieces with corn flakes for a unique crispiness. Slightly sweet and savory flavor. A very crunchy texture.

Fresh salad with diced tofu. Light and refreshing with an Asian dressing. The tofu adds a soft texture to the crunchy vegetables.

Korean rice roll (Gimbap) wrapped in dried seaweed. Filled with beef, egg, and marinated vegetables. Resembles a maki roll but seasoned with sesame oil.

Assorted plate of Korean fritters (Twigim). Includes chicken, squid, and sweet potatoes fried in a light batter. Crispy and savory.

Thin slices of beef marinated in a sweet and savory soy sauce. Grilled at the table for a caramelized and smoky flavor. Tender and juicy.

Fresh pork belly (Samgyeopsal) grilled. The meat is rich and fatty, becoming crispy when cooked. Often eaten wrapped in a lettuce leaf with soybean paste.

Surf and turf mix of marinated beef and squid (Osam Bulgogi). The squid provides a chewy texture that contrasts with the tender beef. Savory and slightly spicy seasoning.