Namulbap (Not available)
Namul( Korean wild green plants)
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Simple yet flavorful Korean rice dish made by cooking rice with a Chwinamul, a type of Korean wild green, known for its aromatic and slightly nutty flavour.
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Jang (장)
Ganjang (간장)
Gochujang (고추장)
Doenjang (된장)
Traditional fermented condiments essential to Korean cuisine. These include ganjang (soy sauce), doenjang (fermented soybean paste), gochujang (fermented chili paste), and ssamjang (a dipping sauce made from a combination of jang).
Each jang is made through a meticulous fermentation process, and is celebrated for its rich, umami-packed flavors. These condiments are used to season soups, stews, marinades, and side dishes, adding depth and complexity to Korean dishes.
Beyond their flavor, jang is also known for its health benefits, including aiding digestion and providing probiotics, making it a staple of Korean cooking for both taste and wellness.
Tofu Pouch
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Rice wrapped in pocket-shaped tofu pouch (fried bean curd) with delicious Korean toppings!
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Triangle Gimbap
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Gim means seaweed, bap means rice in Korean. A triangle-shaped rice ball with delicious Korean fillings wrapped in seaweed paper.
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Kimchi
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A traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili pepper, garlic, ginger, and radish.
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Tteokbokki
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Tteokbokki is a popular Korean street food made of chewy rice cakes and fish cakes cooked in a spicy, sweet, and savory gochujang-based sauce.
Matcha Brownie (Seasonal)
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Matcha brownie combines rich, fudgy brownie with the earthy and slightly sweet flavor of premium matcha green tea powder.