A quintessential Korean street food consisting of chewy, cylindrical rice cakes simmered in a spicy and slightly sweet gochujang-based sauce. It is often served with fish cakes, boiled eggs, and green onions for added texture and flavor.

A traditional Korean savory pancake made with a variety of seafood, such as shrimp, squid, and clams, mixed into a wheat flour and egg batter. It is typically pan-fried until golden and crispy, and is often served as an appetizer or a snack.

Mandu are traditional Korean dumplings consisting of a thin dough wrapper filled with a savory mixture of minced meat and vegetables. They can be prepared in various ways, including steaming, boiling, pan-frying, or deep-frying.

Barbecue is a slow-cooking method and style of food where meat is prepared over indirect heat and smoke, typically using wood or charcoal. It features various regional traditions and uses cuts like brisket, ribs, or pork shoulder, often seasoned with dry rubs or sauces.

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

A traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

Beef tongue is a nutrient-dense offal cut known for its rich flavor and tender, melt-in-the-mouth texture when slow-cooked. It is typically boiled with aromatics, peeled, and served in a variety of dishes such as stews, tacos, or as cold appetizers.

A spicy stir-fry from China's Sichuan province, known for its signature 'málà' flavor which combines numbing Sichuan peppercorns and hot dried chilies. It features tender, thinly sliced beef cooked quickly with ginger, garlic, and vegetables in a savory sauce.

A flavorful cut of beef steak taken from the diaphragm of the cow, known for its rich, meaty taste and tenderness when cooked quickly over high heat.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A smooth and creamy milk-based dessert flavored with ground almonds or almond milk and thickened with starch or gelatin. It is a traditional sweet found in many cultures, including the Middle Eastern Keşkül and Chinese almond tofu.

A hearty platter consisting of various types of grilled meats, commonly including pork, chicken, beef, and sausages. It is a staple in many cuisines, typically served as a combination of different cuts and textures prepared over an open flame or grill.

A communal dining experience in Korean cuisine where various meats, such as beef, pork, or chicken, are grilled on a gas or charcoal grill, often built into the table. The cooked meat is typically wrapped in leafy vegetables and eaten with condiments like ssamjang and side dishes known as banchan.

Pork is the culinary name for the meat of the domestic pig, one of the most widely consumed meats in the world. It is highly versatile and can be prepared using various techniques such as roasting, grilling, smoking, or curing.

A classic Sichuan stir-fry consisting of tender, thinly sliced pork tossed in a bold and aromatic sauce made from chili bean paste, garlic, and ginger. It is characterized by its savory, spicy, and slightly numbing flavor profile typical of the Sichuan region.

Shrimp are versatile decapod crustaceans found in various aquatic environments and prized for their delicate flavor and firm texture. They are prepared globally through methods like boiling, grilling, sautéing, and deep-frying.

A diverse assortment of seafood, including various shellfish like shrimp, mussels, oysters, and crab, typically served either chilled on ice or cooked.

Pork cheeks are a tender, flavorful cut of meat from the facial muscles of the pig, typically braised or slow-cooked until they reach a melt-in-the-mouth consistency. They are highly prized in gourmet cooking for their rich, gelatinous texture and are often served in a savory wine-based sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A savory and slightly sweet Korean dish made of stir-fried glass noodles (dangmyeon) with assorted vegetables, meat, and a soy-sesame seasoning. It is celebrated for its unique chewy texture and is a staple at Korean festivals and special occasions.

A versatile dish consisting of various fresh vegetables quickly cooked in a small amount of fat over medium-high heat until they are tender yet remain slightly crisp. It is a common technique used across many cuisines to preserve the color and nutrients of the produce.

Budae Jjigae, also known as Korean army base stew, is a spicy fusion dish created after the Korean War using surplus processed foods from U.S. military bases. It features a rich broth filled with ingredients like spam, sausages, kimchi, and instant ramen noodles.

A spicy Korean stew made with uncurdled soft tofu as the main ingredient, often featuring seafood or meat. It is traditionally seasoned with gochugaru and served boiling hot in an earthenware pot, frequently with a raw egg added just before serving.

Mint, basil, lemon juice, gin…

Bacardi, lime juice, Coca Cola, ice

Cucumber, gin, tonic water, lime juice…

Vodka, blue curacao liqueur, grenadine syrup, vitamin C water…

Vitamin C water, grape sparkling water, gin, blue curacao liqueur…

Grenadine, vitamin C water, blue curacao liqueur, vodka…

Bacardi, coco liqueur, coco syrup, coco milk…

Vodka, Passoa, elderflower syrup, lemon juice…

Fresh grapefruit juice, lime, syrup, jasmine tea…

Fresh orange juice, lime juice, syrup, jasmine tea…

Passion fruit, lime juice, syrup, jasmine tea…

Fresh lemon juice, mint, mint syrup, ice…

Strawberry, strawberry syrup, lemon juice, ice…

Aperol, tonic water, prosecco, ice

Raspberry rice wine, milk sparkling water, fruits

A quintessential Korean street food consisting of chewy, cylindrical rice cakes simmered in a spicy and slightly sweet gochujang-based sauce. It is often served with fish cakes, boiled eggs, and green onions for added texture and flavor.

A traditional Korean savory pancake made with a variety of seafood, such as shrimp, squid, and clams, mixed into a wheat flour and egg batter. It is typically pan-fried until golden and crispy, and is often served as an appetizer or a snack.

Mandu are traditional Korean dumplings consisting of a thin dough wrapper filled with a savory mixture of minced meat and vegetables. They can be prepared in various ways, including steaming, boiling, pan-frying, or deep-frying.

Barbecue is a slow-cooking method and style of food where meat is prepared over indirect heat and smoke, typically using wood or charcoal. It features various regional traditions and uses cuts like brisket, ribs, or pork shoulder, often seasoned with dry rubs or sauces.

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

A traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

Beef tongue is a nutrient-dense offal cut known for its rich flavor and tender, melt-in-the-mouth texture when slow-cooked. It is typically boiled with aromatics, peeled, and served in a variety of dishes such as stews, tacos, or as cold appetizers.

A spicy stir-fry from China's Sichuan province, known for its signature 'málà' flavor which combines numbing Sichuan peppercorns and hot dried chilies. It features tender, thinly sliced beef cooked quickly with ginger, garlic, and vegetables in a savory sauce.

A flavorful cut of beef steak taken from the diaphragm of the cow, known for its rich, meaty taste and tenderness when cooked quickly over high heat.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A smooth and creamy milk-based dessert flavored with ground almonds or almond milk and thickened with starch or gelatin. It is a traditional sweet found in many cultures, including the Middle Eastern Keşkül and Chinese almond tofu.

A hearty platter consisting of various types of grilled meats, commonly including pork, chicken, beef, and sausages. It is a staple in many cuisines, typically served as a combination of different cuts and textures prepared over an open flame or grill.

A communal dining experience in Korean cuisine where various meats, such as beef, pork, or chicken, are grilled on a gas or charcoal grill, often built into the table. The cooked meat is typically wrapped in leafy vegetables and eaten with condiments like ssamjang and side dishes known as banchan.

Pork is the culinary name for the meat of the domestic pig, one of the most widely consumed meats in the world. It is highly versatile and can be prepared using various techniques such as roasting, grilling, smoking, or curing.

A classic Sichuan stir-fry consisting of tender, thinly sliced pork tossed in a bold and aromatic sauce made from chili bean paste, garlic, and ginger. It is characterized by its savory, spicy, and slightly numbing flavor profile typical of the Sichuan region.

Shrimp are versatile decapod crustaceans found in various aquatic environments and prized for their delicate flavor and firm texture. They are prepared globally through methods like boiling, grilling, sautéing, and deep-frying.

A diverse assortment of seafood, including various shellfish like shrimp, mussels, oysters, and crab, typically served either chilled on ice or cooked.

Pork cheeks are a tender, flavorful cut of meat from the facial muscles of the pig, typically braised or slow-cooked until they reach a melt-in-the-mouth consistency. They are highly prized in gourmet cooking for their rich, gelatinous texture and are often served in a savory wine-based sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

Korean Fried Chicken Wings are renowned for their exceptionally crunchy and thin crust, achieved through a double-frying technique. They are typically glazed in a sweet and spicy gochujang sauce or a savory soy-garlic sauce.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A traditional Korean dish consisting of a bowl of warm white rice topped with an array of sautéed and seasoned vegetables, chili pepper paste, and often a fried egg and sliced meat. The ingredients are meant to be mixed together thoroughly before eating to combine the diverse flavors and textures.

A savory and slightly sweet Korean dish made of stir-fried glass noodles (dangmyeon) with assorted vegetables, meat, and a soy-sesame seasoning. It is celebrated for its unique chewy texture and is a staple at Korean festivals and special occasions.

A versatile dish consisting of various fresh vegetables quickly cooked in a small amount of fat over medium-high heat until they are tender yet remain slightly crisp. It is a common technique used across many cuisines to preserve the color and nutrients of the produce.

Budae Jjigae, also known as Korean army base stew, is a spicy fusion dish created after the Korean War using surplus processed foods from U.S. military bases. It features a rich broth filled with ingredients like spam, sausages, kimchi, and instant ramen noodles.

A spicy Korean stew made with uncurdled soft tofu as the main ingredient, often featuring seafood or meat. It is traditionally seasoned with gochugaru and served boiling hot in an earthenware pot, frequently with a raw egg added just before serving.

Mint, basil, lemon juice, gin…

Bacardi, lime juice, Coca Cola, ice

Cucumber, gin, tonic water, lime juice…

Vodka, blue curacao liqueur, grenadine syrup, vitamin C water…

Vitamin C water, grape sparkling water, gin, blue curacao liqueur…

Grenadine, vitamin C water, blue curacao liqueur, vodka…

Bacardi, coco liqueur, coco syrup, coco milk…

Vodka, Passoa, elderflower syrup, lemon juice…