Natchansangenjayaten Korean Restaurant

A hearty course menu designed for sharing. Includes an assortment of kimchi and namul, fresh sannakji (octopus), spicy pork kimchi stir-fry, a choice of Korean pancake, and a nak-gop-se (octopus, tripe, and shrimp) hot pot. Finishes with risotto or dried noodles.

A deluxe course menu available for a single person. Features Korean staples including kimchi, sannakji (octopus), pork kimchi, a choice of pancake, and the signature nak-gop-se hot pot with a meal finish.

Steamed white rice. A staple accompaniment to savory dishes.

A mild udon noodle soup with egg, designed for children. Soft noodles in a gentle broth.

Seasoned soybean sprouts. Crunchy texture with a fragrant sesame oil seasoning.

Seasoned fern brake (wild greens). Earthy flavor with a tender yet slightly chewy texture.

Seasoned spinach. Blanched spinach dressed with sesame oil and light seasoning.

An assortment platter of 6 different seasoned vegetable dishes (namul). Offers a variety of textures and flavors to share.

Classic Napa cabbage kimchi. Fermented and spicy with a rich depth of flavor from kelp and bonito stock.

Cubed radish kimchi. Crunchy texture with a spicy and slightly sweet flavor.

Cucumber kimchi. Crisp and refreshing with a milder spice level than cabbage kimchi.

A summer seasonal dish featuring grilled eggplant served kimchi-style. The smoky grilled eggplant is topped with seasonings for a refreshing taste.

Korean-style cold tofu. Chilled tofu topped with a spicy and addictive savory sauce.

Korean steamed egg. A fluffy, soufflé-like egg dish served hot in an earthenware pot. Savory and soft texture.

Cheese steamed egg. The classic fluffy Korean steamed egg topped with plenty of melted cheese for richness.

Korean stir-fried glass noodles with vegetables. Seasoned with a special homemade sauce using soy sauce from Kochi, tailored to suit the palate.