Yido

A complete menu to discover various facets of Korean cuisine. Start with assorted appetizers before choosing your main course and dessert.

An elaborate Korean feast including 5 distinct appetizers, a wide selection of traditional main courses, and a dessert. Perfect for a flavorful meal.

Also called Hwaedeopbap. A bowl of rice topped with diced raw fish, fresh vegetables, and served with a spicy sauce to mix in.

Rice served in a very hot stone bowl, accompanied by vegetables, meat, an egg, and chili paste. The hot bowl makes the rice crispy at the bottom.

Bulgogi. Thin slices of beef marinated in a sweet and savory sauce, grilled to perfection. Tender and flavorful.

Marinated pork then grilled, available either in a spicy version with chili or a mild version with soy sauce.

Tender grilled chicken pieces, available with a spicy marinade or a mild soy sauce marinade.

Whole fish or fillet grilled simply to preserve its natural flavor. Served with rice and side dishes.

Rich stew containing 'sundae' (Korean blood sausage stuffed with noodles and vegetables) and meat. A comforting and nourishing dish.

Kimchi-jjigae. A spicy, bubbling soup made from fermented kimchi, tofu, vegetables, and often pork.

Doenjang-jjigae. A savory soup made from fermented soybean paste (similar to miso but richer), with tofu and vegetables.

Bibim-naengmyeon. Thin and elastic buckwheat noodles served cold with a red spicy sauce, vegetables, and an egg.

Mul-naengmyeon. Buckwheat noodles in an icy, vinegary beef broth. A very refreshing dish, popular in summer.

Fermented napa cabbage with chili, garlic, and ginger. The national Korean side dish, spicy and tangy.

Transparent noodles made from sweet potato starch, often stir-fried or added to soups.

Fried rice with vegetables and sauce, often prepared with kimchi or meat.

Korean instant noodles, served in a spicy broth.

Thin, crispy, and salty seaweed sheets, to be eaten with rice.

Steamed white rice served in a bowl.