Hwarang

Korean rice dish served in a sizzling hot stone bowl. The heat creates a layer of crispy rice at the bottom. Topped with vegetables, egg, and meat—mix well before eating.

Stir-fried glass noodles (Japchae) made from sweet potato starch, served over rice. The noodles are chewy and savory, mixed with beef and vegetables.

A warm, mild beef broth soup containing dumplings and chewy sliced rice cakes. A comforting traditional dish.

A classic Korean rice bowl topped with an assortment of seasoned vegetables. Served cold/room temperature with spicy sauce on the side to mix in.

Warm white rice topped with beef and seasoned vegetables. Mix everything together with the provided chili paste before eating.

Pan-fried dumplings filled with minced chicken and vegetables. Crispy skin with a savory filling.

Steamed dumplings with a soft, tender wrapper, filled with seasoned chicken.

A savory Korean pancake made with green onions (ciboulette) and mixed seafood in a flour batter, pan-fried until crispy.

A savory pancake made with sliced kimchi mixed into the batter. Slightly spicy, tangy, and crispy.

Pan-fried pancake packed with assorted vegetables. Crispy on the outside and soft on the inside.

A platter of deep-fried items featuring shrimp, squid, and mixed vegetables. Battered and fried until golden.

Japchae; sweet potato glass noodles stir-fried with beef and vegetables in a soy sauce and sesame oil seasoning.

Tteokbokki; chewy cylindrical rice cakes cooked in a spicy gochujang (red chili paste) sauce.

Braised tofu simmered in a spicy and savory soy-based sauce.

Stir-fried pork belly and kimchi, served with plain tofu on the side to balance the spicy and savory flavors.

Mackerel braised in a spicy soy and chili sauce with radishes. Rich and flavorful.

Sea snails (whelks) tossed with vegetables in a spicy, sweet, and tangy sauce.

Soft, silken tofu served fresh with a savory soy-based dressing.

Fried chicken legs, crispy on the outside and juicy on the inside. Korean-style fried chicken.

A grilled salmon fillet, simple and savory. Served with rice and Korean side dishes (banchan).

A spicy Korean stew made with fermented kimchi, pork, and tofu. Deep, savory, and tangy flavor.

Sundubu-jjigae; a spicy stew containing uncurdled soft tofu and seafood. The broth is rich with chili oil.

Doenjang-jjigae; a hearty stew made with soybean paste (similar to miso but punchier), tofu, and vegetables. Savory and earthy.

A spicy and refreshing stew packed with various seafood like shrimp, squid, and shellfish.

A non-spicy soup with dumplings and sliced rice cakes in a clear beef or anchovy broth.

Rice topped with assorted seasoned vegetables. Served in a regular bowl (not a hot stone) at a cool or warm temperature. Mix with spicy sauce.

Served in a hot stone bowl that sizzles and crisps the rice at the bottom. Topped with beef and vegetables.

Naengmyeon; thin, chewy buckwheat noodles served in a chilled, tangy beef broth with ice slush.

Bibim-naengmyeon; chewy cold buckwheat noodles mixed with a spicy, sweet, and tangy chili paste.

Extra bowl of steamed white rice.

Extra serving of side salads.

Extra serving of kimchi (fermented spicy cabbage).