ヒョンチャンプルコギ 靜岡驛店

Pul-Kogi is the name of a grilled meat dish with a unique seasoning. Pul-Kogi is a meat dish filled with the wisdom of our ancestors, where thinly sliced beef is marinated in a sauce and cooked in a uniquely shaped pot that is raised in the center. The dish of grilling meat after marinating it in the sauce is unique to Pul-Kogi in the world. Pul-Kogi is the most popular dish among Koreans. 300g 2,859 yen (including tax) Recommended for 2 people 500g 3,739 yen (including tax) 700g 4,619 yen (including tax) 1,000g 5,499 yen (including tax)

Extra Bulgogi Meat (200g) +1,099 yen (tax included) Rice Porridge +659 yen (tax included) Cheese Topping +329 yen (tax included)

150g of pork belly + All-you-can-eat lettuce, perilla leaves, seasoning set (sliced green chili, sliced garlic, ssamjang), kimchi, bean sprout namul, pajori geulmujang, doenjang sauce

150g

100g

100g

100g

Egg 110 yen (tax included) Cheese 329 yen (tax included)

100g

100g

A spicy Korean dish stir-fried with squid and vegetables using gochujang and other seasonings

Topped with gooey cheese, sweet and spicy, very popular among women

Keiran Chim topped with cheese

Toppoki with cheese topping

A Korean dish made by stir-frying sweet potato noodles, known as dangmyeon, with vegetables and sesame oil and seasonings.

Pork Kimchi Stir-fry with homemade kimchi as the key ingredient

A Korean dish made by stir-frying chicken with a gochujang base

'Kelan' means chicken egg, and 'Chimu' means to steam, referring to a steamed egg dish. It is a Korean home-cooked meal that is similar to chawanmushi in Japan. The fluffy texture is addictive.

Stir-fried and simmered Korean street food made with rice cakes

Kocchori is a lightly pickled napa cabbage kimchi made with fresh napa cabbage and our restaurant's pride, Yangnyeomjang, which is only pickled on the surface. The crunchiness and freshness become addictive.

The combination of Korean dressing on a lot of fresh vegetables is the standard for Choregi Salad.

The dressing based on salt sauce and salted kelp is irresistible. The dressing mixed with the fresh leaves of Chinese cabbage and the moderate saltiness of the salted kelp. It's so delicious that you can't help but eat too much, commonly known as 'Devil's Chinese Cabbage Salad.'

A proud original dish from Hyunchan, made with rare steak meat prepared in the Yukke style and mixed with a special sauce.

The third stomach of the cow, with a moderate chewiness and a refreshing taste. Please enjoy it with Korean vinegar miso (Chojang) characterized by its sourness.

Carefully selected raw shrimp marinated in our special soy sauce, a dish that condenses the umami of the shrimp.

A must-try dish when you go to Korea. The sweetness of fresh blue crab meat and its melt-in-your-mouth tenderness match perfectly with the soy sauce marinade. Enjoy the Kejang marinated in a special soy sauce.

A dish resembling 'crab kimchi' marinated in a sweet and spicy sauce.

Authentic Korean mandu that bursts with meat juice

The green chili pepper is pungent and addictive.

Luxuriously wrapped with a whole shrimp, juicy mandu

Bossam is a Korean dish made by boiling pork, slicing it thinly, and wrapping it with Sanchu, perilla leaves, and accompaniments like kimchi and garlic.

Spicy chicken with a kick.

Each 219 yen (including tax)

Pyongyang Cold Noodles are known as Mul Naengmyeon in Korea. They feature chewy noodles made from buckwheat flour and a clear, light broth made from beef bones. The soup is served ice-cold, and you can customize it to your liking with vinegar and mustard.

Bibim noodles are a dish originating from Korea, characterized by spicy and cold noodles. Bibim means to mix, so it refers to mixed noodles. Cold! Spicy! Delicious!

'Nogrira' means 'raccoon' in Korean. It features a soup base made from chili peppers and seafood, with thick, chewy noodles that have a texture and satisfying bite similar to udon.

A mysterious holiday born in Korea, 'Black Day' (April 14), is represented by black foods eaten on this day. A sweet and spicy noodle dish often seen in Korean dramas.

A portmanteau of ramen and tteokbokki. A popular Korean B-grade gourmet dish among young people, consisting of ramen noodles mixed with tteokbokki.

Korean udon. It means 'noodles cut with a knife.' A light and gentle flavor made with broth from clams. Recommended for those who are not good with spicy food and for children!

Kimbap is also known as a Korean street food, and it is an essential part of Korean food culture because it can be easily purchased at kimbap specialty shops or food stalls, and it is visually colorful and nutritionally balanced. Enjoy Hyeonchang Kimbap, a beloved national dish of Korea that is popular among both children and adults!

Sundubu Jjigae is a representative dining menu from Korea and a dish that is also eaten at home. Sundubu, when written in Hanja, means 'pure tofu.' The broth is made using clams such as asari and pork. It is a soup that warms both the heart and body.

A hot pot dish simmered in a spicy soup with ingredients such as meat, vegetables, tofu, along with sausage, spam, and instant ramen noodles. It originally originated from the Korean military and began after the Korean War when spam and sausage from the U.S. military were added to kimchi jjigae.

Samgyetang is a soup dish made by using a whole chicken, simmered together with ginseng, garlic, jujube, and chestnuts.

Kanjatan is a hot pot dish made by simmering pork spine with plenty of vegetables such as potatoes and perilla leaves in a spicy soup.

Sullungtang is a traditional Korean beef bone soup. The white, cloudy broth, simmered for a long time, has a deep umami and richness while still being light in flavor.

Pappins is a combination of the Korean words for 'red bean' and 'shaved ice'.

This is a snack made with a dough of chewy wheat flour and glutinous rice, filled with sweet red bean paste.