Bueokgan Chinese

A traditional-style Jajangmyeon made by simmering thick pork with onions and cabbage on low heat for a long time

Thick ogyeopsal and suran are mixed to make the dry sauce even smoother and eaten as ganjjajang

The addictive appeal of the moderately spicy Sichuan sauce makes this Sichuan-style black bean sauce pork belly stir-fry irresistibly delicious.

A signature jjamppong unique to the kitchen where you can experience the distinctive aroma of gosu and the flavor of mara together.

Refreshing broth with deep and rich flavor, can be changed to beef brisket jjamppong noodles or rice

A unique shao mai made with shiitake mushrooms and shrimp in the kitchen

A Chinese eggplant dish made by frying eggplant and pouring it over with a sauce made of pork and fermented bean paste

A dish where crispy shrimp is well harmonized with tangy cream sauce and spicy jalapeno

A dish made by quickly stir-frying tender monkfish fillets in a spicy kkanpung sauce

A fried chicken dish served with crispy lettuce, fried chicken, and whole garlic cloves

A signature pork cutlet dish from the kitchen where you can taste a deeper and richer flavor with a sauce made from Chinese black vinegar

Fried rice made by stir-frying plump shrimp cut into bite-sized pieces with egg rice in a hot wok

A traditional Chinese rice bowl made with fermented bean paste, pork, and fragrant leeks

A dish stir-fried with garlic in oil, preferred as a side dish in Vietnamese and Chinese home cooking

A Chinese-style cucumber dish made by mixing crushed cucumbers with soy sauce, vinegar, minced garlic, etc., and eating it cold