Villa Min

Korean rice rolls filled with stir-fried beef and vegetables, wrapped in dried seaweed. A balanced and flavorful starter. To be eaten as is.

Dumplings with thin dough, stuffed with chicken and grilled until golden. Crispy on the outside and tender on the inside. Served with a vinaigrette soy sauce.

Crispy fried rolls filled with shrimp. Crunchy texture and delicate marine flavor. Ideal with a sweet and sour sauce.

Wakame seaweed salad seasoned with sesame oil. Fresh, crunchy, and slightly iodized. A light starter to whet the appetite.

Immature soybeans served in their pods, lightly salted. To be shelled with your teeth to eat the beans. A healthy and popular appetizer.

Shrimp coated in a light and airy batter. Crispy and not greasy. Usually served with a tentsuyu sauce.

Fried chicken wings coated in a savory garlic soy sauce. The combination of salty and garlic is highly appreciated. To be eaten with fingers.

Fried chicken wings coated in a sweet honey and mustard sauce. A gourmet sweet and savory balance. Crispy and sticky texture.

The famous Korean fried chicken, coated in a sweet and spicy red sauce (yangnyeom). Very tasty and addictive. Pairs well with beer.

Small thick pancakes filled with vegetables or other ingredients, pan-fried until golden. Chewy texture inside and crispy on the edges. Served with soy sauce.

Haemul-pajeon, a large Korean pancake filled with scallions and a seafood mix. Flavorful and hearty. Usually shared as a starter.

Kimchi-jeon, an orange-red pancake incorporating fermented kimchi. Characteristic tangy and spicy flavor. Crispy and comforting.

Japchae, a classic dish of transparent noodles stir-fried with various vegetables and sesame oil. Pleasant elastic texture and sweet-savory taste.

Corn cheese, a popular dish made of sweet corn and gratinated melted cheese. Rich, sweet, and creamy. Often served sizzling on a platter.

Cooked whelks marinated in a seasoned sauce. Firm texture and iodized taste. A seafood specialty popular in Korea.

Block of fresh, silky tofu served cold, topped with an aromatic soy sauce and crispy garlic. Fresh and light with a contrast of textures.

A varied assortment of shareable bites including chicken, spring rolls, and fried sides. Ideal for tasting multiple flavors in one order.

Bibimbap is a bowl of hot rice topped with sautéed vegetables, meat, and chili paste. Mix vigorously before eating to blend the flavors.

A variation of bibimbap with beef marinated in a special chef's sauce. Savory and rich in flavor. Served over rice with vegetables.

Bibimbap topped with pork stir-fried in a spicy sauce. For those who like spicy dishes. Mix the rice, meat, and vegetables well.

Spicy stir-fried squid bibimbap. Tender texture of squid with a spicy sauce that infuses the rice. A flavorful seafood option.

Bibimbap topped with tender eggplant cooked with pork. Rich flavor and soft texture. A comforting dish served over rice.

Kimchi-jjigae, a spicy and bubbling stew made with fermented kimchi, pork, and tofu. Intense, sour, and spicy taste. Served with rice.

Doenjang-jjigae, a traditional stew made with fermented soybean paste (similar to miso but more rustic), with pork and vegetables. Deep and earthy flavor.

Spicy soup with various seafood. Rich broth with marine flavors and a kick. Ideal for seafood lovers.

Mandu-guk, a clear and savory broth containing stuffed Korean dumplings. A mild and comforting dish, often garnished with seaweed and egg.

Miyeok-guk, a nutritious seaweed and beef soup. Traditionally consumed on birthdays. Mild flavor and silky texture of seaweed.

Korean-style instant noodles served in a spicy broth with various ingredients. Hot, spicy, and filling.

Gamjatang, a rich and spicy stew made with pork bones (neck) and potatoes. The meat is tender and falls off the bone. Robust flavor.

Naengmyeon, thin buckwheat noodles served in a chilled tangy broth. Very refreshing, perfect for summer. Topped with cucumber, pear, and egg.

Large mixed salad topped with crispy breaded chicken pieces. A complete and fresh meal accompanied by a hot starter of your choice.

Fresh salad with whelks (sea snails). An original option combining vegetable freshness and marine flavor, accompanied by a hot starter.

Dubu-kimchi, a dish of stir-fried pork with spicy kimchi. The fat from the pork balances perfectly with the acidity of the kimchi. Served with rice.

Kimchi-bokkeumbap, spicy kimchi fried rice with beef pieces. A simple, zesty, and flavorful dish, often topped with a fried egg.

Chicken pieces stir-fried in a spicy red sauce (gochujang). Tender and very flavorful. Served with rice to temper the spice.

Chicken coated in a classic sweet and sour sauce with crunchy vegetables. A familiar, non-spicy dish, enjoyed by everyone.

Stir-fried seafood mix (shrimp, squid, mussels), often with a slightly spicy sauce and vegetables. Rich in marine flavors.

Plate combining fried chicken and breaded shrimp. Ideal for those who love crispy textures. Served with rice and vegetables.

Breaded chicken cutlet (katsu). Golden and crispy, served with a dipping sauce.

Thinly sliced beef pan-fried with vegetables and a savory sauce (often soy-based). Tender and juicy.

Fish fillet cooked with a topping of melted cheese. A rich and creamy dish, blending the flavors of the sea and cheese.

Tteokbokki, thick and chewy rice cakes stir-fried in a spicy sauce with fish cakes (omuk). A Korean street food classic.

Tteokbokki variation enriched with seafood. The spicy sauce pairs well with shrimp and mussels. Chewy texture of the rice cakes.

Fusion dish of stir-fried rice cakes with quality rib steak pieces, seasoned with black pepper. Savory and slightly spicy.

Jajangmyeon, thick noodles topped with a rich black sauce made from fermented black beans (chunjang) and pork. Unique, savory, and slightly sweet taste.

Dish of thick udon noodles stir-fried with kimchi, beef, and melted cheese. A rich, spicy, and creamy combination.

Grilled salmon fillet with crispy skin. Served simply with rice and vegetables. A lighter and healthier option.

Yukhoe, finely sliced raw beef seasoned Korean style (sesame oil, garlic, pear). Fresh, tender, and delicately flavored.

Dakgalbi, spicy marinated chicken stir-fried at the table with vegetables, rice cakes, and cheese. Communal and very tasty.

Unmarinated beef to grill yourself or served grilled. To be wrapped in a lettuce leaf with ssamjang sauce and leek.

The most famous Korean dish: thinly sliced beef marinated in a sweet soy sauce, stir-fried with vegetables. Tender and juicy.

Samgyeopsal, grilled pork belly slices (lard). Crispy and flavorful. Traditionally eaten wrapped in a lettuce leaf.

Haemul-jeongol, a large seafood stew to share, cooked at the table. Spicy and rich broth filled with shellfish and vegetables. A royal feast.

Plate of additional small side dishes (banchan), such as marinated or sautéed vegetables.

Bowl of steamed white rice.

Asian version of Italian tiramisu, flavored with matcha green tea. Creamy with a mild bitter-sweet vegetal note.

Fried spring rolls filled with melted banana and chocolate. Crispy and indulgent.

Dense and creamy cheesecake topped with a tangy red berry sauce.

Sticky rice balls coated in a thin layer of glutinous rice dough (mochi). Chewy texture and cold center.

Warm sticky rice balls filled with sweet paste (often yellow soybean or peanut) and rolled in shredded coconut.

Popular Korean ice cream (Melona) with a creamy melon flavor. Served on a stick.

Crispy fish-shaped waffle (Bungeoppang) or classic waffle, served with ice cream.

Classic frozen dessert with banana, ice cream scoops, whipped cream, and chocolate sauce.

Sweet assortment for dessert, likely consisting of coffee/tea and petit fours.

Plate of fresh cut fruit. Light and refreshing.

Japanese-inspired dessert.

Dessert based on coffee or chocolate ice cream.

Premium quality vanilla ice cream cup.

Lemon sorbet with vodka. Refreshing and digestive.

Ice cream scoops, flavors of your choice.

Hot drink served with an assortment of mini-desserts.

Korean black raspberry wine. Sweet, fruity, and rich in flavor. Best served chilled.

Rice wine fermented with various herbs including ginseng. Unique and slightly herbaceous flavor.

Korean plum wine (Maewha-su). Very sweet, sugary, and fragrant.

Milky, sparkling fermented rice alcohol. Mildly bitter taste and creamy texture. Serve well chilled and shake before opening.

Korea's most popular alcohol. Clear distilled spirit (often sweet potato/tapioca). Neutral and pure taste, similar to vodka but less strong.

Light and refreshing Korean pale lager. Bubbly with little bitterness. Perfectly complements spicy dishes.

Another brand of Korean beer, lager style.

Sweet drink containing aloe vera pulp.

Glass of aloe vera juice.

Sikhye, a traditional sweet drink made from malt and rice.

Glass of rice juice.