Served with choice of soup base, protein, side item, vegetable, noodle.

Spicy Beef Bulgogi is similar to traditional Beef Bulgogi but with an added kick of heat. The spicy flavor comes from ingredients such as Korean red pepper flakes (gochugaru) or Korean red pepper paste (gochujang), which are commonly used in Korean cuisine to add heat and depth to dishes.

Beef bulgogi is a classic Korean dish known for its savory, sweet, and slightly spicy flavor profile. The marinade typically consists of soy sauce, sesame oil, sugar, garlic, and ginger, which infuse the beef with rich umami flavors.

Korean cumin beef, also known as "galbijim" or "bulgogi," offers a unique fusion of flavors combining elements of Korean cuisine with the warm, earthy tones of cumin.

Korean LA short ribs, also known as "kalbi" or "galbi," are renowned for their distinctive flavor profile that balances sweetness, saltiness, and umami richness. The marinade typically consists of a combination of soy sauce, sugar, sesame oil, garlic, and sometimes Asian pear or pear juice.

Spicy Chicken Bulgogi is a delicious Korean dish that offers a fiery twist on the traditional Beef Bulgogi. It features thinly sliced chicken marinated in a spicy sauce before being grilled or stir-fried to perfection. The flavor of Spicy Chicken Bulgogi is bold, savory, sweet, and spicy all at once. The marinade typically includes ingredients like gochujang (Korean red pepper paste), gochugaru (Korean red pepper flakes), soy sauce, sesame oil, garlic, ginger, and sugar. These ingredients create a complex and well-balanced flavor profile, with the gochujang and gochugaru providing the heat, while the other ingredients add depth and richness.

Korean garlic shrimp is a delicious dish that combines the flavors of fresh shrimp, garlic, and Korean seasonings to create a savory and aromatic experience.

Vegetable Spring Rolls with Sweet Chili Sauce

Sweet rice ball filled with red bean jam.

The flavor of fried gyoza is rich, savory, and satisfying, with a crispy exterior and juicy, flavorful filling. The filling for fried gyoza usually consists of minced pork or chicken combined with finely chopped vegetables such as cabbage, garlic, ginger, and green onions. Soy sauce, sesame oil, and other seasonings are added to enhance the flavor profile, creating a deliciously seasoned filling.

Spicy rice cake, commonly known as "Tteokbokki" (떡볶이) in Korean cuisine, is a popular and iconic dish enjoyed throughout Korea. It features cylindrical rice cakes cooked in a spicy, sweet, and savory sauce. The flavor of spicy rice cake is characterized by its bold spiciness, balanced with sweetness and umami richness. The spicy element comes from the use of Korean red pepper paste (gochujang) or Korean red pepper flakes (gochugaru), which infuse the dish with its signature heat. These ingredients also impart depth and complexity to the sauce.

Kimchi is a traditional Korean fermented vegetable dish that is widely popular both in Korea and around the world. It is typically made from Napa cabbage or Korean radishes (daikon), although there are many regional and seasonal variations. The flavor of kimchi is complex and unique, with a balance of sour, spicy, salty, and umami notes. The fermentation process gives kimchi its characteristic tanginess and depth of flavor, as well as a slightly effervescent quality.

Korean radish, also known as mu or moo (무), is a type of radish that is widely used in Korean cuisine. It has a pale white or creamy color and a crisp, crunchy texture, similar to daikon radish but slightly shorter and rounder in shape. The flavor of Korean radish is mildly sweet and slightly peppery, with a refreshing and juicy quality. It has a subtle earthiness that adds depth to dishes without overpowering other flavors.

Korean mung bean sprouts, also known as "sukju namul" (숙주나물) in Korean cuisine, are sprouts derived from mung beans. These sprouts are commonly used in Korean dishes as a versatile and nutritious ingredient. Korean mung bean sprouts have a crisp and crunchy texture, with a fresh, mild flavor. They are often slightly sweeter than other types of sprouts and have a subtle nuttiness.

Korean seaweed salad, also known as "miyeok muchim" (미역무침) or "miyeok muchim" (미역무침), is a popular side dish (banchan) in Korean cuisine. It is made from a type of seaweed called "miyeok" (미역), which is also known as "wakame" in Japanese cuisine. The flavor of Korean seaweed salad is savory, slightly sweet, and tangy, with a refreshing oceanic taste. The seaweed itself has a tender yet slightly chewy texture, providing a pleasant mouthfeel.

Korean chicken feet, known as "dakbal" (닭발) in Korean cuisine, are a popular and unique delicacy enjoyed as a snack or side dish in Korea. While the idea of eating chicken feet might seem unusual to some, they are considered a flavorful and satisfying treat by many Koreans. Korean chicken feet are typically seasoned and cooked in a spicy sauce, resulting in a dish that is savory, spicy, and slightly sweet. The flavor profile is rich and complex, with a combination of umami from ingredients like soy sauce and fermented bean paste, heat from chili peppers or Korean red pepper flakes (gochugaru), and sweetness from sugar or honey.