Bukgyeong Son Jjajang

We use special techniques with glutinous rice flour to ferment the dough, and cook it in clean oil.

We use special techniques with glutinous rice flour to ferment the dough, then cook it in clean oil.

We prepare it by fermenting the dough with Beijing glutinous rice flour and special secret recipe, and cook it in clean oil.

We prepare it by fermenting the dough with glutinous rice flour and a special recipe from Beijing, and cook it in clean oil.

Jjajangmyeon is a dish where noodles are stir-fried with black bean sauce, vegetables, and seafood on high heat, resulting in a delicious flavor.

Seafood Jajangmyeon with fresh seafood mixed in just right

We offer a delicious mix of mushrooms, various vegetables, and seafood in a broth made by Beijing, with a hint of Chinese flavors.

Egg fried rice is a fried rice dish topped with scrambled eggs and chives.

Eggs are stir-fried with shrimp and crabmeat, then mixed with vegetables and rice.

We top fried rice with a mixture of shrimp, squid, and dried shredded squid, seasoned with eggs and vegetables.

A dish made by wrapping fried rice with eggs

A traditional Chinese mixed rice dish made with seafood, vegetables, and a touch of smoky flavor.

A dish made with medium-sized shrimp coated in a tangy and sweet Kkan Shrimp sauce.

A dish made with medium-sized shrimp coated in a tangy and sweet stir-fry sauce.

A dish made with medium-sized shrimp coated in a tangy and sweet Kkan Shrimp sauce.

A dish made by frying chicken in potato starch and seasoning it with Kkanpung sauce.

A dish made by frying chicken in potato starch and seasoning it with Kkanpung sauce.