Tambok - Busan Bonjeom

A menu where you can taste the essence of Tambok with deliciously grilled Tambok meat and Tambok rice.

You can choose from thistle/seaweed/hijiki for Tambok porriage+ Tambok rice (thistle)+Grilled Tambok.

The abalone of Wando, a clean sea, was cut into squares, and the crab was finely ground and fried in savory sesame oil to boil.

Soak dried gondre, stir-fry it in dark perilla oil, and cook rice with finely ground crab.

Cook rice with finely ground crab and organic seaweed and garnish with halibut sauce and abalone paste.

Add soy sauce to the sea rabbit to make rice.

Add various flavouring ingredients and coat with olive oil and bake several times.

It is steamed abalone that has never been felt before by steaming fresh abalone with perilla oil.

Freshly chewed beef ribs poured into fresh abalone broth and boiled again. It is a harmonious combination of ingredients. The tender galbi and chewy abalone melt smoothly, creating a satisfying meal with savory broth.

I made a long time with Han Woo- family, greeting, ginseng, ginseng, and it became a sticky truth.

You can choose between 'raw' and 'steamed' for abalone which you can enjoy with seasonal menu.

We will give you warm warmth in the abdominal jar made by Bae Yeong-hwa, an intangible cultural asset.