Yichonchip
예촌집
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24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
valutazione
Recensioni
menù
A basic jjageuli made with pork, tofu, potatoes, pumpkin, and onions. Broth made from Namhae anchovies and Wando kelp.
A perfect combination of assorted ham, dumplings, pork, and Chinese glass noodles. Spicy and savory with beef broth.
A seafood pancake filled with squid, clam meat, and shrimp. Crispy on the outside and moist on the inside! Pairs perfectly with makgeolli.
A potato pancake made with the finest potatoes, finely shredded. Thin and crispy! Topped with Cheongyang chili peppers, it's a taste that calls for makgeolli.
Dongtaejeon made with plump dongtae (frozen pollock) fillets, fried to a perfect size for eating. A hidden popular menu item with a light and healthy taste!
Kalguksu made with a whole chicken cut into bite-sized pieces. It is light and spicy with the addition of Cheongyang peppers and Vietnamese peppers.
Yechon’s signature spicy braised chicken. The rich and mild broth pairs well with both rice and alcohol, recommended by the owner.
Spicy and sweet braised codfish and tofu made with a specially crafted sauce. A taste that surpasses even specialty restaurants.
A refreshing broth made with domestically sourced freshwater shrimp. A combination of handmade dough flakes and fragrant freshwater shrimp. Recommended menu.
A signature dish of Yecheon, made with hand-kneaded dough and a broth made from scratch that clings perfectly to the palate!
Bibim Guksu with a homemade sauce that combines sour, sweet, and spicy flavors. Thin noodles sourced from Busan!
Rich broth made with fresh anchovies from the South Sea and Wando kelp. Thin noodles brought in from Busan! Slurp-worthy noodles.
A thick and moist rolled omelette in the style of a Japanese restaurant. It's substantial in quantity, making it a great accompaniment for drinks!
A jjageuli dish made with pork, tofu, onion, and kimchi. Enhanced with shrimp paste in a broth of Namhae anchovies and Wando kelp.
A tangy and clean kimchi pancake made with finely chopped well-fermented kimchi. The exact taste that my mom used to make when it rained!
