Comptoir Coréen Gobelins

Korean dumplings, grilled or steamed, filled with vegetables. The wrapper is thin and crispy or soft depending on the cooking method. To be dipped in a soy-vinegar sauce.

Crispy savory pancake made from fermented kimchi and batter. Spicy and tangy flavor with a crispy edge.

Pan-fried zucchini pancake. Mild flavor and tender texture. A light and non-spicy appetizer.

Translucent sweet potato starch noodles stir-fried with vegetables and soy sauce. Pleasant elastic texture and savory (sweet-savory) taste.

Combination of blanched plain tofu served with sautéed kimchi and spicy pork. The mild tofu balances the intense and spicy flavor of the kimchi.

Crispy fried chicken pieces coated in a sticky, sweet, and slightly spicy sauce. A very popular dish in Korea.

Bowl of rice topped with various sautéed vegetables (namul), an egg, and your chosen topping. Mix vigorously with the chili sauce (gochujang) before eating.

Bibimbap served in a sizzling hot stone bowl. The heat allows the rice to crisp at the bottom, creating a highly appreciated crunchy layer.

Thinly sliced beef marinated in a sweet and savory soy sauce with garlic and sesame oil, then grilled. Tender and juicy.

Marinated and grilled chicken. The soy version is mild and savory, while the spicy version is chili-spiced.

Stir-fried pork with vegetables in a rich chili sauce (gochujang). A spicy, slightly sweet, and very flavorful dish.

Dish combining white rice and Japchae (stir-fried sweet potato noodles). Offers an interesting mix of textures.

Bubbling spicy stew containing extra-silken tofu (silken tofu) and seafood. The tofu melts in your mouth.

Traditional stew made with doenjang (fermented soybean paste). Rich, savory, and earthy (umami) flavor, comparable to a very strong miso soup.

Slow-cooked stew with aged kimchi, pork, and tofu. The taste is intense, both spicy, sour, and savory.

Breaded and fried chicken cutlet (katsu), served crispy with a special sweet and sour sauce.

Korean instant noodles served in a spicy broth with vegetables and an egg. A very common comfort food.

Dish coated in a thick black sauce made from fried black bean paste (chunjang). Rich, savory, and slightly sweet flavor.

Very spicy seafood stew with an intense red broth. Contains various seafood and vegetables, offering a strong marine flavor.

Thin buckwheat noodles served cold with a spicy sauce. Very elastic texture and refreshing taste.

Cylindrical rice cakes simmered in a spicy and sweet red sauce (gochujang). Chewy texture and coating sauce.

Variation of Tteokbokki topped with melted cheese. The cheese softens the spiciness of the sauce.

The Korean national side dish. Fermented cabbage with chili, garlic, and ginger. Sour, spicy, and crunchy taste.

Steamed white rice, sticky, ideal for accompanying saucy dishes.

Assortment of small side dishes (marinated, sautéed vegetables, etc.) traditionally served with Korean meals.

Ice cream with Asian flavors. Generally less sweet and more fragrant than classic ice creams.

Chewy rice cake (similar to mochi) filled with sweet red bean paste. Very soft and elastic texture.

Hot Korean pancake, filled with a sweet mixture (cinnamon, red bean), served crispy with a scoop of ice cream.