The art of Korean cooking is called Hansik and is built upon healthy and fresh ingredients. Because Korea is a peninsula many of the dishes in our menu incorporate seafood, complemented and accompanied by a multitude of herbs, mushrooms and other wild vegetables. Natural, light preparation that preserves Nutrients is a staple of Korean cuisine. The low fat content, and low amount of calories, coupled with the exclusion of dairy products make Korean food the first choice for health conscious people.
The original marinated beef
We serve the original, slightly sweet, marinated beef with mushrooms, leek, onion, vegetable strips and glass noodles, You and your companions fry the meal just as you want to yourself on the table grill while enjoying the Korean food culture with the accompanying banchan. Order additional kinds of meat for more variety.
Bulgogi beef mild
The literal translation for bulgogi is fire meat, because the meat is prepared on an open flame. The slightly sweet, marinated beef is cooked within a delicately flavorful broth at a grill on the table. The beef strips are eaten together with rice and sides using chopsticks or rolled up in a lettuce leaf and eaten with your fingers in one bite. The crunchy lettuce together with the warm rice and tenderly cooked beef is a true spectacle for your palate.
So Gochu Garu Bulgogi
Bulgogi beef spicy
Marinated beef strips, seasoned with chili flakes offer a savory, pleasant spiciness. You cook the beef strips on the table grill by consistently pouring broth over it. You cook glass noodles and rice cake slices after the meat in the resulting flavorful and heavily reduced sauce. Gourmets finish off the remaining sauce by eating it mixed with rice with a spoon from the table grill. An experience for all senses, which can be expanded with additional kinds of meat.
Pork in a kalbi sauce from the table grill
Soy sauce, rice win, garlic, ginger, finely grated apples, onions and pepper are the main ingredients for the kalbi sauce. Within this sauce we marinate delicately marbled pork and enhance it with mushrooms and vegetable strips. The fruity acid from the apples and the mild spiciness from the onions create an especially tender and flavorful morsel. Cooked at the table grill these pork strips taste best rolled up as bite sized pieces in fresh lettuce leaves with rice.
Lettuce leaves with ssamjang
Addition for the table grill
A small bowl of ssamjang, a delicate sauce from fermented bean paste, chili paste, sesame oil, garlic, spring onions and a dash of brown sugar, served in seasonal lettuce leaves.
Grilled meat is delectable in fresh lettuce leaves. Take a leaf into your hand, put a dab of ssamjang and rice onto it and top it with the meat. Fold everything into a little package and enjoy the heavenly flavors in one bite. Crunchy salad, warmly steamed rice, flavorful meat and the aromatic ssamjang sauce - a firework of taste upon your palate.
Rice cake slices
Pork in a kalbi sauce
Soy sauce, rice win, garlic, ginger, finely grated apples, onions and pepper are the main ingredients for the kalbi sauce within which delicately marbled pork is marinated and then seared directly on the table grill - without broth - together with mushrooms and vegetable strips.
The acid from the apples and onions ensures that the meat becomes especially tender.
Sea food stew
Within an expertly seasoned broth you cook shrimps, swimming crabs, squid, greenshell- and carpet shell mussels, European angler, tofu, various mushrooms and vegetable varieties right at the table. You take what you’re in the mood for from the grill. At the end of the meal we recommend thick rice noodles which you can cook in the broth of the sea food stew for an apt finish to the stew.
Jeongol is the term for stews, or more specifically hot pots. Within a mild, neutral broth you simmer fresh Beoseot - seasonal mushrooms, such as Mu err, brown button-, oyster-, shiitake- and shimeji mushrooms along with delicate tofu, rice cakes, glass noodles and small dumplings together with various seasonal vegetables. To emphasize the flavor of the mushrooms you can add Doenjang, a fermented soy bean paste and adjust the spice level according to your preferences.
Grilled pork belly
Long, thin strips of pork belly are cut to bite sized pieces with shears and fried in the table grill until crispy. The cooked pieces are dipped in salted and peppered sesame oil, put onto a lettuce or sesame leaf together with rice and other sides and rolled into a delicious morsel in your hand which is eaten whole with your fingers.
Meat patty in egg
The small, round mat patties are juicy, savory and coated in egg before frying. Their name can be roughly translated as "circular coin". They are popular choices for traditional holidays and familial celebrations, but also as an appetizer, a snack or as a side to a meal with a delectable dipping sauce.
Raw, marinated salmon in soy sauce
Supremely tender salmon bedded on wasabi salad
If you fancy raw fish, you will love this dish. Salmon is a great source of protein and omega 3 fatty acids. Yeoneo (연어) is the Korean word for salmon while Jang (장) refers to the marinade made from soy sauce, rice wine, sugar, garlic, ginger, lemon and dasima. Tender salmon served on leek salad with a wasabi dressing, a combination of two components that compliment each other perfectly.