Basic- 4 Course Meal

Appetizer

Mandu (Steamed or pan-fried pork and vegetable dumplings)

Kimchi Jeon (Savory pancake with fermented cabbage kimchi)

Haemul Pajeon (Scallion and seafood pancake)

Tteokbokki (Spicy stir-fried rice cakes—served as a starter bite)

Japchae (Stir-fried glass noodles with vegetables)

Gimmari (Deep-fried seaweed rolls stuffed with glass noodles)

Mini Kimbap Rolls (Seaweed rice rolls, simple fillings)

Salad/Cold Plate

Oi Muchim (Spicy cucumber salad with chili flakes)

Kongnamul Muchim (Seasoned soybean sprout salad, cold)

Sigeumchi Namul (Seasoned spinach, cold)

Bap Salad (Simple rice salad with mixed greens and soy dressing)

Radish Kimchi (Kkakdugi—cubed radish)

Gamja Salad (Creamy potato salad with vegetables)

Cold Braised Tofu (Dubu Jorim—served chilled)

Plain Kimchi (Baek Kimchi—non-spicy white cabbage kimchi)

Entrée

Bulgogi (Grilled marinated beef) Served with Ssamjang (Dipping Sauce), Garlic Slices, and Fresh Lettuce for Wrapping

Dak Galbi (Spicy stir-fried chicken and vegetables) Served with White Rice and Perilla Leaves

Galbi Jjim (Braised short ribs, served simply) Served with Braising Sauce Reduction, Shredded Carrots and Chestnuts, and a Side of Steamed White Rice

Bibimbap (Mixed rice bowl, served in stone pots or plated) Served with Gochujang (Chili Paste) on the side, a Fried Egg, and a small side of Beef Broth

Sundubu Jjigae (Soft tofu stew with seafood or pork) Served with a Side Bowl of White Rice and a Raw Egg to stir in

Jeyuk Bokkeum (Spicy stir-fried pork) Served with Fresh Garlic, Ssamjang, and Ssam (Wrapping) Vegetables

Samgyeopsal (Thick sliced pork belly, served with ssam wraps) Served with Sesame Oil & Salt Dip, Sliced Garlic, and Pajoeri (Spicy Green Onion Salad)

Japchae Bap (Glass noodles served over rice) Served with a Side of Danmuji (Pickled Yellow Radish) and a Light Soy Sauce Broth

Dessert

Sujeonggwa (Cinnamon punch, served chilled)

Bingsu (Shaved ice dessert, simple red bean or fruit)

Hotteok (Sweet pancakes filled with brown sugar and nuts)

Injeolmi (Sweet rice cake coated in toasted bean powder)

Sweet Rice Dessert (Yaksik—sticky rice with nuts and dried fruit)

Dalgona Candy (Sweet honeycomb candy)

Maejakgwa (Fried ribbon cookies with ginger)

Indulge- 5 Course Meal

Appetizer

Yukhoe (Korean beef tartare with pear and pine nuts)

Haemul Pyeonchae (Cold pressed seafood slices)

Bossam (Pork belly wraps with fresh kimchi and dipping sauces)

Eomuk Bokkeum (Spicy stir-fried fish cake skewers)

Jeonbok Jjim (Braised whole abalone, served individually)

Saengseon Jeon (Pan-fried white fish fillets, egg-battered)

Royal Tteokbokki (Gungjung Tteokbokki—soy-sauce based, beef and vegetables)

Buchu Jeon (Garlic Chive Pancake)

Salad/Cold Plate

Pyeonyuk (Chilled pressed meat slices served with spicy vegetable medley)

Miyeok Naengguk (Cold seaweed soup, acidic and refreshing)

Pa-Muchim (Spicy shredded green onion salad)

Dotorimuk (Acorn Jelly Salad with soy-sauce dressing)

Cold Seaweed Salad (Miyeok Muchim—seasoned)

Dubu Kimchi (Tofu served with sautéed kimchi)

Mukeunji Jjim (Braised aged kimchi with pork)

Gosari Namul (Seasoned fiddlehead fern salad)

Entrée

Kalbitang (Clear, rich beef short rib soup/stew) Served with Steamed Rice and Dipping Sauce (Soy Sauce with Wasabi/Mustard)

Agujjim (Spicy braised anglerfish/monkfish with bean sprouts) Served with Steamed Rice and a Side of Cool Dongchimi (Radish Water Kimchi)

Samgyetang (Whole young chicken stuffed with rice and ginseng, served in broth) Served with Ginseng Liquor (Optional), Salt and Pepper Dip, and Sticky Rice

Godeungeo Gui (Grilled whole mackerel or blueback herring) Served with Lemon Wedges, Steamed Rice, and Seasoned Dried Seaweed

Andong Jjimdak (Braised chicken with vegetables and glass noodles in dark soy sauce) Served with Steamed Rice and Shredded Red Pepper Garnish

Jokbal (Braised pig's trotters, served sliced and chilled) Served with Saeujeot (Salted Shrimp Sauce), Ssamjang, and Fresh Lettuce for Wrapping

Budae Jjigae (Army Base Stew—modern comfort food with kimchi, spam, hot dogs) Served with Ramyeon Noodles and Steamed Rice

Doenjang Jjigae (Hearty fermented soybean paste stew) Served with White Rice and a Platter of Fresh Ssam Vegetables (for wrapping)

Dessert

Patbingsu (Shaved ice dessert with elevated toppings like condensed milk and fruit)

Bukkumi (Pan-fried sweet rice cake with bean paste)

Gangjeong (Fried sweet rice puffs with various coatings)

Injeolmi Toast (Modern dessert: toast topped with sweet rice cake and soybean powder)

Korean Pear with Cinnamon (Baesuk—poached pear)

Chapssaltteok (Sweet mochi-like rice cake filled with red bean paste)

Bokbunjaju Jelly (Black raspberry wine infused jelly)

Yulmu Cha Pudding (Job's Tears tea pudding)

Luxury- 7 Course Meal

Appetizer

Eundaegu Jjim (Braised premium black cod with spicy soy seasoning)

Hobaktteok (Steamed pumpkin rice cake)

Jeonbokjuk (Abalone porridge)

Grilled Deodeok Root (Seasoned and grilled wild root vegetable)

Jangajji Platter (Assortment of high-end fermented vegetable pickles)

Saengseonhoe (Premium sliced raw fish/sashimi, Korean style)

Dried Pollack Salad (Bugeopo Muchim—seasoned, served cold)

Salad/Cold Plate

Gugija (Goji Berry) Salad with Pine Nuts and Yuja (Citron) Dressing

Gyeoja Chae (Cold savory mustard sauce salad with shredded vegetables and meat/seafood)

Kimchi Jjim (Braised whole aged kimchi with premium pork belly)

Royal Salad of Shredded Meat and Vegetables (Tangpyeongchae)

Japchae with Sea Cucumber and Wild Mushrooms

Miyeok Guk (Birthday Seaweed Soup, served cold or warm)

Assorted High-Grade Banchan Platter

Yangnyeom Gejang (Raw crab marinated in spicy sauce, served cold)

Entrée

Hanwoo (Premium Korean Beef) Galbi (High-grade short ribs) Served with Wasabi and Soy Dipping Sauce, Grilled Oyster Mushrooms, and Fine Julienne Leeks

Daeha Gui (Grilled jumbo prawns marinated in soy sauce) Served with Sesame Oil Rice Balls and Garlic Chives (Buchu)

Bossam Boiled in Baesuk (Pork belly slow-cooked with Korean pear) Served with Freshly Prepared Kimchi (Bossam Kimchi) and Spicy Radish Salad (Musaengchae)

Gungjung Tteokjjim (Royal braised beef and rice cake) Served with Sliced Shiitake Mushrooms and Clear Glass Noodles (Dangmyeon)

Yeonggyebaek-suk (Whole chicken soup with various medicinal herbs and abalone) Served with Jujubes (Dried Dates) and Pine Nuts in the broth, and a separate Bowl of Sticky Rice

Gyeranjjim (Steamed egg custard, served in delicate presentation) Served with Freshly Grated Ginger and a Thin Soy Sauce Dressing

Galbi Jjim (Braised short ribs with various luxury additions like chestnuts, pine nuts, and jujubes) Served with Steamed Sweet Potatoes and Green Onion Garnish

Dessert

Dasik (Traditional stamped tea cookies made from soybean or chestnut powder)

Hwajeon (Pan-fried flower petal rice cakes, seasonal and delicate)

Gaeseong Juak (Fried sweet rice donuts, often with nuts/jujube garnish)

Tteokbokki (Sweet rice cakes served with cinnamon sauce and fruit, no chili)

Omija-Cha (Schisandra Berry Tea, served chilled)

Gyeongdan (Small round rice cakes coated in various powders)

Yakbap (Sweet and savory medicinal rice cooked with honey and herbs)