restaurant coréen SEOULSIENNE 서울지엔느

Korean dumplings (Mandu), usually filled with a mixture of meat and vegetables. The dough can be fried or steamed. Eaten with a light soy sauce.

Triangular rice ball often wrapped in a sheet of dried seaweed. The rice is seasoned and may contain a filling. A simple and popular snack.

Marinated fried tofu pouch in a sweet and savory sauce, filled with vinegared rice. Soft texture and sweet flavor. Eaten cold or at room temperature.

Rice roll wrapped in a seaweed sheet, filled with various ingredients like marinated vegetables, egg, and meat. Seasoned with sesame oil. Crispy and fragrant texture.

Traditional soup made with dashi broth and fermented soybean paste (miso). Umami, savory, and comforting flavor. Served hot, often with tofu and seaweed.

Complete Korean dish composed of white rice, various seasoned vegetables (namul), a topping of choice (meat, seafood, or tofu), and chili paste (gochujang). Everything is to be mixed vigorously before eating to blend the flavors.

Set including a Bibimbap and a soda. Bibimbap is a rice dish mixed with vegetables and topping, served with a spicy sauce.

'Street food' version of Bibimbap served in a bowl. Rice topped with various garnishes. A practical, hearty, and tasty meal.

Standard sweet carbonated beverage.

Selection of drinks imported from Asia, such as exotic fruit juices or flavored iced teas. Often sweet and floral flavors.

Alcoholic beer, likely a light and refreshing Asian lager, ideal for accompanying spicy dishes.

Bottle of mineral water.

Hot black coffee.

Hot coffee with milk added.

Hot tea with Asian flavors. Matcha is a rich powdered green tea, yuzu is an aromatic citrus fruit, and ginger provides a spicy and warming note.