Last Chunsung SRT Dongtangyok

The fantastic ensemble of well-cooked, tender hangjeong pork belly, aged kimchi, and tofu.

A hot pot dish where various vegetables and mushrooms are dipped in ponzu sauce after being shabu-shabu'd with beef.

A hot pot dish made with pork bone broth and accompanied by Hanwoo beef intestines.

A soup dish harmoniously combining Korean beef large intestine and spicy chicken stew.

A meal served with Jjajangmyeon mixed with special chili oil and topped with egg and cheese.

A dish made by wrapping gamtai in white rice and topping it with a handmade myeongran mayo sauce.

A dish made by rolling aged kimchi with freshly cooked rice and tuna mayo.

Gimbap made by rolling rice and various vegetables with spicy raw beef.

Mung bean pancake in Gwangjang Market style

A dish that adds flavor and style by placing Grana Padano cheese on top of grilled short rib patties.

A dish made by tearing chicken tenderloin into small pieces and mixing it with a tangy sauce - Additional noodles 3,000

A dish made by searing chicken tender that has been sous-vide cooked at low temperature.

A dish made by searing duck tenderloin that has been sous-vide for a long time.

A dish made by brining domestic chicken thigh and grilling it in green onion oil.