Minzokumura

A menu where the kalbi is cut out along with the surrounding ribs and eaten. It is served with the bones intact, as the closer the meat is to the bone, the more delicious it is considered. Before grilling, make a slight cut at the boundary between the bone and the meat, sear it well, then cut it into easy-to-eat pieces for easy cutting and delicious enjoyment.

Refers to the meat in the central part of the back. Loin can be further classified into shoulder loin and rib loin. Known for its low fat content, refreshing taste, and tender texture, it is a popular menu item in yakiniku restaurants alongside kalbi. The term 'roast' in English refers to a suitable cut for roasting or grilling, hence the origin of this Japanese term.

Bara refers to the Japanese name for kalbi. Kalbi is the Korean term for beef ribs. You can enjoy the richness and deep flavor (sweetness) and aroma of the fat.

As the name suggests, 'Tongue' in English, refers to the tongue part of a cow. Salted and peppered beef tongue, commonly enjoyed with lemon juice. The closer to the base, the more fatty and tender the tongue becomes. From one cow, you can get a tongue weighing around 1.7kg.

Tejikalbi, recommended even for foreigners who prefer tender meat with sweetness and dislike spiciness. In Korea, there is a saying against the saying 'Those who know the true taste of meat only eat pork' because tejikalbi is said to be delicious.

Samgyeopsal is a type of Korean meat dish. 'Sam' means the number 3, 'gyeop' (pronounced as 'gyo') means layers, and 'sal' refers to meat. In Japan, it is equivalent to pork belly, but when people say 'samgyeopsal' in daily conversation, it refers to this grilled pork belly dish.

Tecchan refers to the large intestine part of a cow. It is derived from the Korean word 'Tecchan (large intestine, Te means big, Chan means intestine)', and it is often called this way in the Kansai region, but it is widely known as 'horumon' in general. It is fatty, but when grilled, the fat drops moderately and the smoke creates a deep flavor and aroma, making it the most popular menu among beef offal dishes.

Beef cheek meat refers to the meat from the cheeks of a cow. It is moderately fatty red meat.

Tteokbokki is a popular street food in Korea made by stir-frying cylindrical rice cakes measuring 4-5cm in a sweet and spicy sauce. The name 'Tteok' means 'rice cake' and 'bokki' means 'stir-fried', and it is often spelled as 'Tteokboki' or 'Tteokggi' in Japanese. The rice cakes used in Tteokbokki are made from non-glutinous rice, giving them a slight sweetness and a chewy texture. Nowadays, Tteokbokki is commonly stir-fried in a sauce based on gochujang (red chili paste), but there is also a non-spicy version called 'Gungjung Tteokbokki'. Tteokbokki has a long history, believed to have originated in the royal court during the Joseon Dynasty, where it was made with soy sauce and corn syrup for a refined flavor.

The word 'fe' means sashimi in Korean. It might not be suitable for those who can't handle spicy food. However, it is very delicious with a sweet and savory flavor.

Salad with tofu-like acorns

Korean-style stir-fried squid

Stir-fried long-legged octopus

Yannyeomkejang refers to a dish made by pickling crab. 'Yannyeom' in Yannyeomkejang is a general term for a seasoning made with condiments and spices, 'Ke' means 'crab', and 'Jang' is written in Chinese characters as '醤'. There are also non-spicy kejang dishes marinated in a seasoning soy sauce called Kangjangkejang, but Yannyeomkejang is a dish where crab is pickled in a spicy seasoning sauce.

Kanjangkejan is cut into easy-to-eat sizes while still in the shell, and served on a plate with the shell. When eating, grab it with your hands, take a big bite, and savor it as you suck the meat. In your mouth, the moderate saltiness of the seasoned soy sauce mixes perfectly with the sweetness of the crab meat and the rich flavor of the crab miso, creating an exquisite taste. Put rice in the shell, mix it with the crab miso and meat, and savor the crab's umami without leaving any behind.

Samgyetang is a Korean dish made by simmering a whole chicken with traditional Korean medicinal ingredients such as ginseng, garlic, jujube, and chestnuts. It is known as a highly nutritious 'bosin' dish among Koreans and has been a popular and healthy menu for a long time. It is also considered a popular summer dish as it is believed to prevent summer fatigue, earning the title of the best summer menu.

Japchae is written in kanji as '雑菜'. It is a representative Korean dish that mixes a lot of ingredients, such as vegetables, mushrooms, beef, with glass noodles, meaning to mix a lot of ingredients together.

Jokbal is a dish made by simmering pig's feet in a soy sauce-based sauce. Jok is written in Chinese characters as 'foot', and bal is a Korean native word meaning 'foot'. Strictly speaking, it is a word with overlapping meanings of 'foot', but in Korea, when you say jokbal, it refers to a dish made by simmering pig's feet in soy sauce or 'pig's feet'. Sometimes, the word 'tage', meaning pig, is added to jokbal, and it is also called tage jokbal.

Budae Jjigae, a fusion dish of Korean and Western cuisine, uses ham and sausages which are not commonly used in Korean cuisine. It is a hot pot dish that incorporates Western ingredients. The ham and sausages pair well with a spicy soup seasoned with chili powder and napa cabbage kimchi, making it a popular dish among the younger generation in Korea. Recently, it is enjoyed with added instant noodles and cheese for variations.

Haemultang is a hot pot dish with plenty of seafood in a spicy soup.

Truly a 'beauty treatment you can eat'. Rich in collagen and capsaicin, it makes a difference in your skin the next day! Of course, the taste is also outstanding! We use top-quality meat that is almost too good to be used in a hot pot!! When the color changes slightly, it's a sign that it's ready to eat!!

Stone Bibimbap is a dish from Jeonju, South Korea, where Bibimbap is cooked in a stone pot. The rice and various namul are mixed together and served on a hot stone pot that has been heated with sesame oil on the surface. Adding a spoonful of side soup enhances the aroma and flavor even more. Enjoy with added Gochujang according to your preference.

A Korean dish consisting of a bowl of rice topped with namul (seasoned vegetables), meat, egg, and other ingredients (refer to the photo). It is mixed with seasonings such as gochujang and sesame oil using a spoon before eating. A small amount of soup can be added to make mixing easier. The ingredients placed on top of the rice are traditionally divided into five types and arranged in the front, back, right, left, and center.

Sundubu jjigae is a hot pot dish with soft tofu similar to the crumbled tofu in Japan. In Korea, Sundubu refers to tofu that has not solidified, and jjigae is a general term for a hot pot dish with plenty of ingredients and little broth.

A stew seasoned with miso. 'Tenjang' refers to miso. 'Chige' is a general term for hot pot dishes cooked with vegetables, meat, fish, etc. A dish with more broth than Tenjang Chige is called 'Tenjangkuk'. It is seasoned with Korean miso after making a broth with sardines, beef, clams, etc., and adding ingredients such as potatoes, tofu, green onions, hobak (immature pumpkin), green chili peppers, etc. In dining establishments, it is directly cooked in a single-serving baked dish called 'tuppugi' and served as is. It is common as a home-cooked meal and is listed on the menu in most dining establishments. It is also common to eat Tenjang Chige and rice as a meal after eating meat at barbecue restaurants. Depending on the main ingredient, the name changes, such as 'Hemul Tenjang Chige' when seafood is used, and 'Sogogi Tenjang Chige' when beef is used. A wide range of ingredients are used, from seafood to mountain vegetables.

Kimchi Jjigae is a dish made by simmering kimchi with pork, green onions, tofu, and other ingredients. Jjigae refers to a type of stew with lots of ingredients and minimal broth, and Kimchi Jjigae is named so because it involves simmering kimchi in the stew. In Korea, it is an extremely popular dish that can be found in almost every restaurant. It is also a dish that can be easily made at home and is commonly eaten for regular meals. When a large group gathers, it is sometimes prepared in a large pot and enjoyed with alcohol. For Koreans who love to eat while drinking, it is considered a staple dish for gatherings.

A spicy soup with thinly sliced beef. The beef is boiled and shredded by hand before being added to the soup, along with other ingredients such as beef offal, green onions, bean sprouts, bracken fern, and taro stems. Seasoned with red pepper, garlic, soy sauce, black pepper, and gochujang, it is known for its spicy and rich flavor. Typically served in individual portions at general eateries rather than specialty restaurants. Often served in a larger bowl than jjigae, allowing for ample enjoyment of the soup. It is also common to add rice into the soup for a different eating experience.

A porridge made with abalone. The term 'Chonboc' is written in kanji as '全鰒' and refers to abalone. 'Chuk' means porridge. It is often eaten for the purpose of recovering from fatigue and replenishing nutrients due to its high nutritional value. Thinly sliced abalone is stir-fried in sesame oil, then rice is added and further stir-fried before adding water to simmer and cook. It is seasoned lightly with salt or soy sauce, and sometimes topped with egg yolk and mixed before eating. It is featured on the menus of sashimi specialty shops specializing in seafood, as well as Japanese restaurants, and is often served as part of hotel breakfasts. It is a well-known specialty dish on Jeju Island, where Chonbochuk made with fresh abalone is enjoyed. Abalone is not only used in porridge but also in sashimi, steamed dishes, soups, and more. Other examples of porridge made with shellfish include oyster porridge and mussel porridge.

Oxtail soup is a soup made by simmering beef tail and oxtail for a long time to extract the umami flavor. Depending on the cooking method, you can make a white soup or a clear soup. It is characterized by a rich and mellow taste. The oxtail contains plenty of collagen, which is said to be good for the skin.

In Korea, Galbi refers to the ribs and surrounding meat, and Galbi Tang is a soup made by simmering beef ribs. Galbi Tang can be made in large quantities in a pot, and it is considered a luxurious dish due to the use of beef, suitable for celebratory occasions. It was originally served as a banquet dish in the royal court during the Joseon Dynasty and is now a staple dish at weddings. Galbi Tang often consists of ribs cut with the meat attached, simmered in an elegant soy sauce-based broth rich with beef essence, resulting in a flavorful broth. The simmered ribs are typically eaten by holding them with hands and biting off the meat, or they can also be enjoyed by adding rice to the soup.

Tteok is a Korean food made by grinding glutinous rice, steaming it to form a stick shape, and thinly slicing it diagonally. It has a chewy and bouncy texture similar to Japanese mochi.

Bibimmyeon is a cold noodle dish coated in a sweet and spicy sauce made from gochujang and other ingredients. The taste is not as spicy as it looks, with sweetness being more prominent at first. However, as you eat, you will start to feel the spiciness, characteristic of Korean cuisine.

Naengmyeon is a noodle dish from northern Korea, consisting of chewy noodles made from wheat and acorn flour in a clear soup made from chicken broth. It is enjoyed with toppings such as kimchi. It is often served with vinegar for a refreshing flavor and is a popular dish to have after grilled meat. At our restaurant, we provide new chopsticks to ensure the soup's flavor is not tainted for your enjoyment.

Eggs are a food that contains a well-balanced combination of high-quality protein, fats, vitamins, minerals, and more. This soup is rich in nutrients, with vitamin C and dietary fiber that are lacking in eggs supplemented by vegetables and mushrooms. The abundant dietary fiber from wood ear mushrooms and whole corn kernels helps to prevent a rapid increase in blood sugar levels after meals, and a soup with high water content can provide a feeling of fullness, helping to prevent overeating.

Wakame soup is a soup made by simmering wakame seaweed. 'Wakame' refers to seaweed, and 'soup' represents 'soup'. Wakame is rich in minerals, vitamins, calcium, and iodine, and is highly nutritious. In Korea, it has been passed down as a dish for mothers to eat after giving birth due to its high nutritional value. This tradition is still carried on today, and it is also commonly eaten on birthdays as a way to express gratitude to parents. Wakame is a type of seaweed that is harvested from coastal waters and has been consumed in Korea since ancient times.

Haemul Pajeon is a dish made by mixing wheat flour and glutinous rice flour with water to make a batter, then adding seafood and green onions as ingredients. 'Haemul' is written in Chinese characters as 'seafood'. 'Pa' means 'green onions', and 'jeon' is a general term for dishes coated in wheat flour batter and fried. In Japan, the word 'chijimi' is used to mean 'grilled food' in the dialect of Gyeongsang Province, and it is also called 'haemul chijimi'. The cooking method is almost the same as 'pajeon' with only green onions as the ingredient, but when emphasizing seafood with 'haemul', not only green onions but also oysters, clams, mussels, and long-legged octopus are included.

Kimchi Jeon is a type of Korean pancake made with grated potato batter. In this recipe, instead of potatoes, kimchi is added to create a savory pancake-like dish called 'tororo'. The crispy surface and fluffy texture inside make it a delightful dish. The spicy kick from kimchi makes it a perfect side dish or snack with drinks.

Thinly sliced raw beef mixed with a sauce made of gochujang and soy sauce, topped with pine nuts, sesame seeds, chopped green onions, and more.

The word 'Choregi' in Choregi Salad means 'to tear by hand'. As the name suggests, it is a salad made by tearing lettuce and other ingredients.

Korean side dishes are perfect for preventing influenza.

Korean side dishes are perfect for preventing influenza.

Korean side dishes are perfect for preventing influenza.

Korean side dish is perfect for preventing influenza.

Korean side dishes are perfect for preventing influenza.

Kimchi is perfect for preventing the flu. Korean side dishes are perfect for preventing the flu.