Dannbi - Restaurant Coréen Paris

Korean dumplings fried until golden and crispy. The filling is a savory mixture of vegetables and seasonings. Served hot, they are often eaten dipped in a vinegary soy sauce.

A festive dish made of sweet potato noodles (dangmyeon) stir-fried with beef and vegetables. The noodles are translucent and elastic, with a sweet and savory flavor from soy sauce and sesame oil.

A spicy variation of fried dumplings, tossed in a sweet and spicy Korean fried chicken-style sauce. Crispy and coated in sauce, they offer a balance between spiciness and fried texture.

A thick and savory Korean pancake, filled with chives and various seafood (squid, shrimp). The outside is crispy and the inside is soft. Ideal for sharing, accompanied by makgeolli (rice wine).

A fresh salad seasoned with a creamy and rich sesame dressing. The nutty flavor of toasted sesame dominates, bringing a pleasant sweetness to the crunchy vegetables.

A simple and savory Korean pancake made with various julienned vegetables. Crispy on the edges and tender in the center, it is enjoyed with soy sauce.

A blanched squid salad seasoned with a vinegary and spicy sauce (gochujang). The taste is both tangy, spicy, and fresh, with a tender texture for the squid and crunchy for the vegetables.

An orange-red pancake made with fermented kimchi and batter. It is spicy, sour, and salty, with a crispy texture. A classic of Korean home cooking.

Thinly sliced beef marinated in a sweet soy sauce, stir-fried with vegetables. The meat is tender and juicy with a pronounced umami flavor. Served with rice.

A classic Korean stew simmered with aged kimchi, pork, and tofu. The broth is rich, spicy, and tangy. It's a comforting dish that pairs perfectly with white rice.

Pork stir-fried in a spicy marinade based on gochujang (chili paste) and chili powder. The taste is smoky, spicy, and slightly sweet. A popular dish for spice lovers.

A traditional stew based on fermented soybean paste (doenjang), comparable to a rich and rustic miso soup. It contains tofu, vegetables, and meat. Deep and earthy flavor.

Braised tofu slices in a seasoned soy sauce. The tofu absorbs the salty and slightly spicy sauce while remaining soft. A flavorful vegetarian dish.

A bubbling stew of silken tofu (very tender) in a spicy broth. Often enhanced with a raw egg to mix into the hot soup. Creamy texture and spicy taste.

Squid quickly stir-fried in a wok with vegetables in a very spicy sauce. The squid remains tender and the sauce is rich in Korean chili flavors.

A portion of steamed white rice, sticky and fluffy. A basic accompaniment for all Korean dishes.

An extremely spicy sauce made from Cheongyang peppers (strong Korean peppers). For those seeking a spicy challenge.

Korean fried chicken, renowned for its double frying which makes it extra crispy while keeping the meat juicy. Light seasoning, ideal for appreciating the texture.

Fried chicken coated with a combination of sweet-spicy red sauce and creamy white sauce. A rich and creamy blend, signature of some Korean chicken chains.

Korea's most iconic style. Crispy chicken is coated in a sticky red sauce made from gochujang, ketchup, and garlic. Sweet and slightly spicy taste.

Fried chicken glazed with a soy-garlic sauce. Less sticky than Yangnyum, it offers an intense salty and umami flavor with a strong garlic aroma.

Fried chicken generously sprinkled with a cheese and vegetable seasoning powder. An addictive sweet and savory taste reminiscent of cheese snacks.

Fried chicken served with a large amount of fresh shredded leeks on top. Accompanied by a lemon-mustard sauce. The spiciness of raw leek cuts through the richness of the frying.

A very spicy version of Yangnyum chicken. The dark red sauce pleasantly burns the mouth. Reserved for thrill-seekers.

Light and fruity red wine made from Gamay grapes. Easy to drink.

Rosé wine from the Southwest of France. Fresh and aromatic.

Dry and lively white wine, with citrus aromas typical of Sauvignon.

A scoop of ice cream or sorbet. Flavors like black sesame or green tea offer a distinctive Asian touch.

Korean glutinous rice cake (mochi) filled with sweet red bean paste. Very soft and elastic (chewy) texture.

Popular fish-shaped street food pastry. The dough is similar to a crispy waffle, filled with a hot and sweet red bean paste.

Sweet Korean crêpe, fried until golden. The inside contains a hot syrup of brown sugar, cinnamon, and nuts. Crispy outside, melting inside.

A slice of pie topped with nuts. A classic, rich, and crunchy dessert.

Classic or sugar-free cola soda. Served cold.

Sparkling lemon-lime soda (Sprite) or sweet iced tea (Ice Tea).

Classic fruit juice served by the glass.

Natural mineral water. Evian is still water from the Alps, Badoit is naturally sparkling water.

Sweet and refreshing drink containing small pieces of aloe vera gel. Mild taste close to grape.

A Korean lemonade made with yuzu marmalade (Asian citrus) and sparkling water. Lemon, sweet, and floral taste.

Light blonde lager-style beer (like Cass or Hite). Very refreshing, perfect for accompanying spicy dishes or fried chicken.