Eoseul Cheongdam Pangyo Avenue France Branch

Cold pasta mixed with a sauce made from garlic and beans, tossed with savory mullet roe

Pasta topped with Hanjeongsal (Korean pork jowl), porcini mushrooms, and pickled garlic scapes, flavored with pesto

Yukhoe bibimbap topped with butter-roasted fernbrake pickles and chili oil aioli

Assorted fried pork with marinated Iberico pork neck and pork jowl, Morning Glory pickles, and mustard seed dipping sauce

Marinated beef in Eusl sauce, topped with chodari on rice, served with homemade kimchi

Salad with marinated pork belly, shallot pickles, and curry oil drizzle

Cream sauce made with grilled chicken feet and pappardelle noodles

Cream risotto infused with fermented perilla leaf and soybean paste, cooked with barley and rice and finished with makgeolli

A dish made with oven-baked Iberico boneless sirloin, served with aged kimchi and asparagus kalguksu

Endive topped with salmon gravlax and seasonal vegetable wraps

Pasta with roasted chicken leg meat, cream cheese, and pancetta in tomato sauce