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Pork belly, which is beneath the sirloin, is fatty and tender and is one of the favorite pork cuts among Koreans. You can wrap grilled pork belly in lettuce or enjoy the meat with garlic.
삼겹살 / ซัมกย็อบซัล / Samgyeobsal
Beef boneless ribs refer to the sirloin part of beef ribs. The best cut is beef boneless ribs with some fat on it.
갈비살 / คัลบีซัล / Galbisal
chadol-bagi, refers to fatty cuts attached to the middle of the beef brisket bone. chadol is quickly cooked right after being placed on a grill, so you can taste right away. You can also put in a doenjangjjigae.
차돌박이 / ชาโดลบากี
Chadolbagi
Grilled sirloin is often eaten with an oil-based dipping sauce or leafy vegetables.
등심 / ดึงชิม / Deungsim
Grilled sparerib is a popular dish since it is more affordable than beef ribs and is more tender. The sparerib is marinated with soy sauce or red chili paste to remove the unique pork smell. The sizzling sound and the flavor of the grilled spareribs will make your mouth water.
양념 돼지갈비 / เดจีคัลบี
Dwaeji-Galbi
Sliced pork belly marinated with a gochujang (red chili paste) sauce and grilled or pan-fried. This spicy dish seems to remove the greasy taste of the pork belly.
고추장삼겹살 / โคชูจังซัมกย็อบซัล
Gochujang-Samgyeopsal
Pork shoulder is the most popular pork cut along with pork belly. Pork shoulder has less fat than pork belly but has a richer taste. Pork shoulder is grilled over charcoal and coarse salt is sprinkled on or you can eat the meat with sesame oil and salt.
목살소금구이 / มกซัลโซกึมคูอี
Moksal-Sogeumgui
숙성 항아리 청국장 삼겹살
หมูสามชั้นหมักไห(ถั่วเหลือง)
숙성 항아리 녹차 삼겹살
หมูสามชั้นหมักไห(ชาเขียว)
Hansik
A thick soup made of pig backbones, potato, green cabbage leaves (ugeoji), crushed perilla seeds, perilla leaves, spring onions, and garlic. A spicy dish with a deep and robust flavor.
감자탕 / คัมจาทัง / Gamja-Tang
Soft bean curd stew boiled with beef, clams, and vegetables. A raw egg may be added to the hot stew. Ranges from extra spicy to mild.
순두부찌개 / ซุนดูบูจิเก
Sundubu-Jjigae
Soy-marinated bulgogi cooked with broth in an earthenware pot. Glass noodles may be added.
뚝배기불고기 / ตุ๊กแบกีพุลโกกิ
Ttukbaegi-Bulgogi
Doenjang-seasoned stew made with anchovy broth, fish or clams, and summer squash. The broth is thick and flavorful, and good for mixing with rice.
된장찌개 / เทนจังจิเก
Doenjang-Jjigae
Chicken pieces marinated in a gochujang, and stir-fried in a flat grill pan with cabbage, sweet potato, carrots, and tteok (rice cakes). A local dish of Chuncheon city in Gangwon Province.
닭갈비 / ทัคคัลบิ / Dakgalbi
Tender, whole, young chicken stuffed with ginseng, jujubes, sweet rice, and whole garlic cloves and simmered until tender. The combination of chicken and ginseng creates a complex yet harmonious flavor. This is a classic summertime dish that revitalizes the body and soul.
삼계탕 / ซัมเกทัง / Samgye-Tang
Over-fermented kimchi boiled with pork, bean curd, and green onion. Often considered Korean “soul food,” this spicy kimchi stew strikes a perfect balance with the greasy pork.
김치찌개 / กิมจิจิเก / Kimchi-Jjigae
Bibimbap served in a sizzling hot stone pot. The crispy rice at the bottom, mixed with various toppings and gochujang, remains piping hot until the end of the meal.
뚝배기 비빔밥 / ตุ๊กแบกีบิบิมบับ
Ttukbaegi-Bibimbap
Rice topped with sautéed beef and a variety of colorful vegetables that is mixed at the table with spicy gochujang. A hint of sesame oil helps bring out the flavor.
전주비빔밥 / จอนจูบิบิมบับ
Jeonju-Bibimbap