Yunggong Korean Bistro

A signature dish of Yoon Gong that combines European-style tartare with Korean-style yukhoe.

Korean-style pasta cooked by stir-frying meat and vegetables for 5 hours to enhance the umami flavor, and making a sauce with soybean paste stolen from grandmother's earthenware jar. A menu full of care exchanged for the chef's wrist.

A dish that harmonizes Eastern and Western flavors, made with hand-crafted sauce mixed with yukhoe (raw beef), and a pesto (dadaegi) made using perilla leaves, the most Korean herb.

A signature dish that uses chewy handmade sujebi and fresh cream, topped with spicy Cheongyang peppers on a rich cream sauce, delivering an explosion of savory flavor without being greasy.

A side dish enhanced with shredded potatoes and homemade seasoning, topped with three types of cheese for a rich flavor.

Using only chicken thigh meat sourced directly from Chuncheon, marinated in a sauce made with six types of herbal ingredients, vegetables, and fruits, resulting in a tender and mild grilled dish.

Dongchimi made with fresh vegetables sourced directly from the market. It simultaneously satisfies both hangover relief and palate cleansing. This is also a wrist-breaking menu item.