비금도 청담점

A course menu utilizing specialty products from Bigeumdo. Various Namdo dishes such as maesaengi, raw fish, raw meat, jeon, grilled dishes, seasoned dishes, and octopus are served sequentially. The menu may change depending on the season.

Thinly sliced Korean beef sirloin tip (Aong-sa-tae) coated in egg and pan-fried. It is characterized by its savory and tender texture, and is even more delicious when paired with seasoned green onions or kimchi.

A premium anju dish made by coating prepared abalone in egg and pan-frying it. Enjoy the uniquely chewy yet tender texture and savory flavor of abalone.

A pan-fried dish made with fermented skate coated in batter. When heated, the unique pungent aroma of skate intensifies, offering a distinctive flavor and soft texture.

A pan-fried dish made with finely chopped octopus. The chewy texture of the octopus and its savory flavor combine well, making it suitable as a side dish or anju.

Fresh oysters coated in egg and pan-fried until golden brown. Characterized by the oysters' rich sea aroma and savory flavor, with a soft texture.

A pan-fried dish made with cod, a white fish. It is mild and tender without a fishy smell, and not too spicy, making it easy to enjoy.

A dish of thinly sliced and pan-fried pen shell scallops (Kaibashi). This is a premium pancake dish with the scallops' sweet flavor and tender, chewy texture.

Likely a boiled dish of the finest Korean beef sirloin tip (Aong-sa-tae). It's a delicacy with a chewy yet mild texture.

A assorted pancake dish featuring four types of jeon, including yukjeon (beef pancake). After your meal, you will be served a rice meal including doenjang jjigae (soybean paste stew), various Namdo-style side dishes, and scorched rice.

A dish of live octopus finely chopped and seasoned with sesame oil and seeds. Enjoy its chewy texture and savory flavor.

Fresh live octopus sliced into bite-sized pieces. Dipped in sesame oil and salt, you can best experience the natural flavor of the octopus.

A dish of lightly blanched octopus mixed with various vegetables and a spicy, tangy sauce. The tender texture of the octopus and the savory sauce harmonize well.

A clear soup dish made with octopus and various vegetables. The broth is refreshing and clean, and the octopus is tender.

A dish of octopus and vegetables stir-fried in a spicy sauce. Its spicy and stimulating flavor makes it popular for mixing with rice or as anju.

A soup made with maesaengi (a type of seaweed) that is a winter delicacy. It is full of the aroma of the sea, has a very soft texture, and a refreshing broth.

Autumn gizzard shad sliced with bones (sekkosi). It becomes more savory with chewing and has a chewy texture.

A dish of autumn gizzard shad mixed with various vegetables and a spicy-sweet gochujang sauce. The sweet, sour, and spicy flavors stimulate the appetite.

A dish of boiled cockles from Beolgyo. Experience the chewy texture and the savory taste of the sea.

Boiled cockles topped with a soy sauce-based seasoning. It pairs well with rice or as anju.

A dish made by repeatedly freezing and thawing Pacific saury or herring during winter. It has a chewy texture and savory flavor, and is eaten wrapped with seaweed, kelp, and green onions.

Fresh raw oysters mixed with spicy seasoning and vegetables. The refreshing taste of oysters and the seasoning create a good harmony.

Freshly harvested oysters, plump and fresh in season, enjoyed raw. Known as the 'milk of the sea' for its high nutritional value and rich flavor.

A shell shaped like a bird's beak, in season during winter. It has thick, sweet, and chewy flesh, and is often eaten as shabu-shabu or boiled.

A squid dish that is best enjoyed from winter to spring. It can be blanched or stir-fried, offering a tender and chewy taste.

A large oyster that grows in river estuaries. It is much larger than regular oysters, has a richer flavor, and is mainly available from late winter to spring.

A dish where fermented skate, boiled pork, and aged kimchi are wrapped and eaten together. The combination of the three ingredients creates a unique flavor.

Steamed fermented skate. The characteristic ammonia smell of skate intensifies during the steaming process, and it is often eaten with bean sprouts or chives.

The finest Heuksan Island skate, known for its chewy texture and deep flavor compared to regular skate.

Raw fish sliced with the bones. Enjoy the chewy texture of the bones and the savory flavor that deepens with each chew.

A menu featuring premium seafood abalone, prepared as sashimi or boiled. The crunchy texture and the aroma of the sea are exceptional.

A dish of chewy whelks, served boiled or seasoned. It has a good texture and is mild, making it a popular anju.

Cutlassfish braised with radish, potatoes, and a spicy sauce. The tender cutlassfish and spicy sauce are a perfect match for rice.

A dish of threadfin sea bream, which is light and has a less fishy smell, seasoned spicy. The flesh is tender and soft, melting in your mouth.

A braised or sashimi dish using Deokja, a large type of threadfin sea bream. It has thicker, oilier flesh than regular threadfin sea bream, resulting in a stronger savory flavor.

A dish of yellow croaker dried in sea breeze and aged in a barley jar. It is chewy and salty, and is a delicacy when eaten with rice soaked in cold green tea.

A rustic, country-style doenjang jjigae (soybean paste stew). It features a deep and rich broth, making it a satisfying meal option with rice.

A premium Cheongju (clear rice wine) made by polishing away 52% of the rice. It features a clean, clear taste and a subtle aroma.

A fruit wine made from bokbunja (black raspberry), bottled in a ceramic container. It has a sweet and rich flavor.

A distilled spirit aged in oak barrels using ingredients such as apple distillate.

A premium soju made using a base aged for over 10 years in oak barrels.

A distilled soju with a high alcohol content of 41%. It has a deep flavor and a clean finish.

A distilled soju at 25% ABV, offering a smooth finish and the flavor of rice.

A distilled soju that can be enjoyed with a light alcohol content of 17%.

A traditional Korean liquor made with glutinous rice, aged for a refined taste.

A traditional Korean liquor made with various medicinal herbs.

A sweet fruit wine made from bokbunja (black raspberry).

A clear and clean-tasting Cheongju (clear rice wine). Pairs well with raw fish or seafood.

A makgeolli (rice wine) produced by the Jipyeong Brewery. It is characterized by its sweet and smooth taste.

One of Korea's representative lager beers. It has a strong sense of refreshment.

A Korean beer characterized by its rich malt flavor.

A popular Korean lager beer with a strong, crisp taste.

A Korean beer emphasizing its rich taste, undiluted.

One of the most popular soju brands in Korea.

Red Wine.

Red Wine.

A premium Chilean red wine, very popular in Korea.

A red wine made from the Malbec grape variety from Argentina.