Hanzan

Wrapped vegetables (red leaf lettuce, basil), cabbage kimchi, bean sprouts, pickled radish, homemade plum soy sauce, samjang are available together!

Wrapped vegetables (red leaf lettuce, basil), cabbage kimchi, bean sprouts, pickled radish, homemade plum soy sauce, samjang are available together!

Wrapped vegetables (Red Leaf Lettuce, Basil), Cabbage Kimchi, Bean Sprouts, Pickled Radish, Homemade Plum Soy Sauce, Samjang are available together!

Wrapped vegetables (red leaf lettuce, cabbage kimchi, bean sprouts, pickled radish, homemade plum soy sauce, samjang) are available together!

★ Served with 'wrapped vegetables (sunny lettuce, basil), napa cabbage kimchi, bean sprout namul, ssamjang, and homemade plum soy sauce!' Bulgogi is a dish where thinly sliced domestic beef is marinated in homemade bulgogi sauce and quickly grilled. The thinness of the meat allows for a short cooking time, resulting in a wonderful roasted aroma.

Large grain tobiko and seafood chanja kimbap. This exquisite seafood kimbap combines jewel-like large orange tobiko with the crunchy texture of luxurious seafood chanja. The rice, seasoned with fragrant sesame oil, is generously mixed with plenty of popping tobiko and paired with spicy seafood chanja. The refreshing coastal flavor of the tobiko and the deep spiciness of the chanja intertwine, creating a new sensation that pairs well with drinks. Key points: Luxuriously using large tobiko and crunchy seafood chanja. The fun of bursting in your mouth and the expanding umami of the seafood stimulate your appetite. It features a rich texture that sets it apart from traditional kimbap. The rice is richly flavored with sesame oil. The deep spiciness and richness of the carefully selected seafood chanja add further layers of flavor. Based on traditional Korean flavors, it is finished in a more refined and luxurious way. The sharp spiciness and rich umami of the chanja harmonize with the moderate saltiness of the tobiko. The smoothness of the sesame oil envelops everything, creating an irresistible deliciousness that makes you keep reaching for more.

Select from 'Yangnyeom flavor, Honey Soy Garlic flavor, Bulgogi flavor'

Select from 'Yangnyeom flavor, Honey Soy Garlic flavor, Bulgogi flavor'

This is a fusion dish with a mild and savory flavor of cream sauce added to the Korean chef's special tteokbokki sauce, providing a deep and rich taste. It has a unique charm different from typical tteokbokki, with a soft creaminess that subtly spreads spiciness, resulting in a deep and rich tteokbokki.

This is a combination of the Korean word 'natchi' meaning octopus and 'kopuchan' meaning hormone. It contains plump octopus, juicy beef hormones, and flavorful samgyeopsal. It is stir-fried in a special sauce that is spicy and rich, achieving a perfect balance of heat and flavor. You can enjoy the texture of seafood and the richness of hormones at the same time.

Yukke Bibimbap is a traditional Korean delicacy that consists of rice topped with homemade sauce-seasoned yukke and vegetables, mixed together before eating. The fragrant aroma of sesame oil, the chewy texture of the yukke, and the crispness of the vegetables harmonize to be loved by many.

A new sensation of Korean-style Italian risotto that blends the umami of beef bone and cream. Based on the deep richness of homemade Seolleongtang, it is finished with a special sauce that adds richness and smoothness. The ingredients include carefully sautéed pork and aromatic vegetables, combined with sweet and spicy bulgogi sauce to bring out a profound flavor. Topped with fragrant Parmigiano cheese and the key flavoring 'black garlic umami sauce', crispy fried onions add a textural accent, making it a dish that offers enjoyment until the last bite. *Key Points: - Double Umami: The beef bone broth from Seolleongtang and the sweetness and spiciness of bulgogi harmonize perfectly. - Rich Finish: Freshly grated Parmigiano, parsley, and black pepper add color and aroma. - Depth of Flavor: The matured richness from the black garlic sauce.

Budae Jjigae Ramen features a special ramen sauce combined with salty and savory flavors from Western ingredients like ham, sausage, and spam, along with a spicy and rich taste of tail soup. It delivers a deeper and richer flavor than regular ramen.

Sullongtang Guksu is a Korean dish made by adding noodles such as somen or kalguksu to a rich, white soup (sullongtang) that is made by simmering beef bones for a long time. The distinctive white soup is created by boiling beef femurs and other parts for an extended period, allowing the flavor of the bone marrow to dissolve, resulting in a rich taste with little bitterness or spiciness, characterized by its gentle flavor. It is often served with rice (gukbap), but when noodles are added, it is called 'guksu' and is also popular as a light meal or a finishing dish.

One of the most beloved home-cooked dishes by Koreans, similar to miso soup in Japan. It uses a renowned 40-year traditional soybean paste sourced directly from Korea, enhancing the richness with the flavor of beef, making it a classic Korean stew that is even more delicious.

When I was a child, my father often ordered 'Kongguksu' for delivery during the summer. Remembering that nostalgic taste, I experimented repeatedly until it was finally completed. The key point is that I blended rich-flavored soybeans with refreshing unadjusted soy milk in the best ratio. The texture is surprisingly smooth. Additionally, by adding peanut butter as a secret ingredient, I enhanced the nuttiness and deep richness. The rich soybean soup clings well to the chewy noodles. Enjoy it thoroughly with homemade napa cabbage kimchi, savoring every last drop. This is a special bowl that will blow away the summer heat, so be sure to try it!

Spring: Cherry Blossom, Summer: Matcha, Autumn: Chestnut, Winter: Raw Caramel