Yang-Ogjujeom

A gourmet Chinese dish made by frying eggplants stuffed with homemade shrimp filling, served with a fish-flavored sauce.

Thick aged tenderloin with a subtle garlic aroma in the sweet and sour sauce

A dish made with fried chicken thigh, served with lettuce, crispy chili, Cheongyang chili, and a sweet and sour Yurinchi sauce.

A rich and creamy maratang made with generous ingredients such as beef brisket, vermicelli, dried tofu, and cheese.

A Sichuan-style Mapo Tofu rice made with soft tofu, featuring a smooth and numbing flavor that is addictive.

A light dish made with seaweed, tofu, cucumber, herring roe, and chili, served with rich sesame oil pressed at a mill.

A Chinese dish made by mixing ingredients such as shrimp, squid, egg crepe, and wood ear mushrooms with chewy starch skin.

A spicy noodle soup with various seafood and vegetables that creates a rich flavor.

A dish served with crispy potato pancakes topped with Swiss Gruyère cheese, poached egg, and truffle sauce.

A dish made by stir-frying pork, green bell peppers, red bell peppers, and onions with a spicy flavor, served with steamed buns.

Sichuan-style Mapo Tofu made smoothly with soft tofu

A side dish made by grilling low-salt pollock roe moistly in butter, served with cucumber, mayonnaise, and wasabi.

Tteokbokki with a numbing and creamy mala flavor, containing rice cakes, vermicelli, fried fish cakes, and bean curd sticks.