Kimchi, spicy pickled vegetables seasoned with chili pepper and Jeotgal, is a staple in Korean cuisine. It is usually served as an appetizer, snack, or banchan side dish. Please contact the merchant for side selection.

In Korean, a seafood pajeon is called haemal pajeon. Various seafood is used in the batter and toppings.

To make this dish, small amounts of flour dough are stuffed with minced and seasoned meat and vegetables and boiled in clear stock or steamed.

To make this dish, small amounts of flour dough are stuffed with minced and seasoned meat and vegetables and boiled in clear stock or steamed.

A popular Korean food made from small-sized garage-tteok long, white, cylinder-shaped rice cakes called tteokmyeon rice cake noodles or commonly tteok-bokki-tteok tteok-bokki rice cakes.Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteok-bokki in dishes. It can be seasoned with either spicy gochujang chili paste or non-spicy ganjang soy sauce-based sauce; the former being the most typical form,while the latter is less common and sometimes called gungjung-tteok-bokki royal court tteok-bokki.

Spicy beef soup with leek, green onions, and buckwheat noodles.

Jjigae. Soybean paste soup with tofu, clams, beef, and vegetables.

Jjigae. Spicy kimchi soup with tofu and pork.

Jjigae. Choice of beef, pork, seafood, or vegetables The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder). The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan (side dishes).

Sliced rice pasta soup with homemade dumplings.

Spicy. Pork backbone soup with potato, sesame seeds, and green cabbage. spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers, and ground sesame seeds.

Jjigae. Assorted meat stew with kimchi, sausages and vegetables, tofu, and clam.

Chinese-style Korean noodle dish topped with a thick sauce made of chunking, diced pork, and vegetables.Variants of the dish use seafood, or other meats. Please contact the merchant for meat selection.

Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru chili powder Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.

Japanese style thick noodle soup with vegetables and eggs.

Cold buckwheat noodle soup sliced beef, pickled radish, and cucumber.

Spicy. Cold buckwheat noodle with spicy sauce.

Choice of pork, shrimp, chicken, or beef.

Choice of pork, beef, seafood, chicken, or spicy pork.

Thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and grilled at the table. Bulgogi is one of Korea's most popular beef dishes.

Spicy pork.