Juyangan

Hanwoo Yukhoe with black sesame sauce and kim bugak

Set of assorted Korean beef tartare and beef sashimi

Potato pancake made with Jeju Goojagamja, crispy on the outside Generously filled with cheese

Domestic pork belly is boiled in a pressure rice cooker immediately upon ordering, so you can enjoy it warm to the last bite.

Domestic fermented kimchi and pork belly are pressure-cooked together to bring out the chewy texture of the pork belly and the spicy-sour broth, making it a delicious dish.

Spicy pasta cooked with domestic clams, mussels, squid, and various seafood

Beef brisket and suji are boiled for a long time and served with rich and spicy broth.

Slow-cooked for 60 hours at low temperature, creating the most tender and flavorful beef shank hot pot in the world

A spicy eomuk jeongol made with Busan's representative eomuk, Samjin Eomuk, boiled with flower crabs and clams

Clams steamed in traditional liquor boiled richly with garlic and green onions

Domestic pork belly and well-cooked kimchi stir-fried on the spot A different tofu kimchi enjoyed with whole tofu

Made with only Korean water parsley from Cheongdo, the squid is sliced without boiling, resulting in a smooth and chewy texture that is excellent.

Signature dish of Juyanggan. Adding spiciness to the rich cream sauce, it is not greasy and not heavy cream handmade pasta.

Can it be any crunchier than this? A result of 1 year and 6 months of researching crunchiness