Yong Yong Seonsaeng Jukjeon Bojeong Branch

A spicy dish made by boiling mara sauce, pork belly, enoki mushrooms, and Chinese glass noodles in a hot pot broth.

Sacheon-style jajangmyeon by Master Yongyong, with a rich flavor of intestines, added with Chinese noodles and crispy kadaifi

A dish of chicken marinated in spices such as clove and vanilla, fried to a crispy texture and served with sauce

A dish of crispy chicken with kkanpung sauce, topped with savory butter and garlic flakes

Minari cold dish marinated with beef shank boiled in Ohyang sauce and lemon mustard sauce

A dish of crispy fried eggplant served with special spicy sauce

A dish of crispy Kkwabarou that preserves the juice, accompanied by glossy black soy sauce and tapioca pearls

A dish of crispy fried whole shrimp and clams coated in spicy cereal

A dish made with smoked duck breast, knife-cut noodles, cucumber noodles, all mixed with a special ma sauce

A dish of shrimp and mushroom tempura with special spicy mayo sauce Refreshing celery pickles as a garnish

A dish that combines beef, various vegetables, and Chinese noodles in a beef and vegetable soup

Fried chicken stir-fried with garlic sauce and chili peppers

Pork belly dish stir-fried in black pepper sauce

A refreshing dessert combining sweet cornelian cherry and tangy yuzu

Smooth and sweet dessert with a nutty coconut flavor