Last Chun Sung Yong Teng

A soup dish harmoniously combining Korean beef large intestine and spicy chicken stew.

A hot pot dish made with pork bone broth and accompanied by Hanwoo beef intestines.

A hot pot dish with a rich pork bone broth and a secret spicy sauce that gives it a wonderful spiciness.

A hot pot dish where various vegetables and mushrooms are dipped in ponzu sauce after being shabu-shabu'd with beef.

A fantastic ensemble of tender sous-vide pork belly, aged kimchi, and tofu.

Gimbap made by rolling raw beef seasoned with gochujang and various vegetables.

A dish made by rolling freshly cooked rice and tuna mayo in aged kimchi.

A dish made by wrapping gamtai in white rice and topping it with a handmade myeongran mayo sauce.

A dish made by brining domestic chicken thighs and frying them in green onion oil.

A dish that is sous-vide for a long time and then grilled once more in a pan.

A savory mung bean pancake filled with meat and vegetables, grilled in the style of Gwangjang Market.

A dish made with domestic chicken tenderloin shredded and mixed with a tangy sauce (+ noodles add 3,000 won)

A Japanese-style appetizer made by topping crackers with Cheongnan-jeot, cream cheese, olives, and other ingredients.

A dish that adds flavor and style by placing Grana Padano cheese on top of grilled short rib patties.

A dish made by searing chicken tenderloin that has been sous-vide cooked at low temperature.