Appetizers
Crispy Seaweed
2.5
Seaweed Salad
4.9
Edamame
3.8
Japchae
9.5
Tteok-Bokki (Medium Spicy)
9.5
Ra-Bokki
11
Gimmari (Vegan)
4.5
Sweet & Sour Pork
10.5
Kkanpunggi
10.5
Seafood Pancake
9.5
Kimchi Pancake
9.5
Prawn Mandoo
6.8
Vegetable Mandoo
6
Chicken Mandoo
6.5
Bibimbap
Beef Bibimbap
12.8
Pork Bibimbap
12.8
Chicken Bibimbap
12.8
Seafood Bibimbap
13.5
Tofu Bibimbap
10.5
Kimchi Fried Rice (V -Medium Spicy)
9.9
White Rice
2.5
Veg Fried Rice
7.5
Jja jang Bab (Veg Fried Rice with Blackbean Sauce)
9.5
Bulgogi Rice
13.5
Spicy Chicken Rice
13.5
Spicy Pork Rice
13.5
Spicy Squid Rice
13.9
Noodles
Jjamppong (Spicy)
11.9
Spicy No.1 Ramyun
8.5
Naengmyeon
9.5
Spicy Naengmyeon
9.5
Fried Seafood Udon Noodle
12.5
Soups
Kimchi Jjigae
10.5
Doenjang Jjigae (V)
10.5
Sun Tofu JJigae
10.5
Spicy Beef Soup
12.5
Clear Fish Cake Soup
14.5
BBQ
Galbi
15
Bulgogi
12.9
Pork Belly
9.9
Seafood Platter (Prawn, Squid, Scallops)
30
BBQ Platter (Bulgogi, Ribeye, Pork Belly)
30
Spicy Chicken
9.9
Spicy Pork
10.9
BBQ Sides
Mixed Vegetables
6.9
Lettuce
3
Spring Onions Seasoned
3
Garlic & Green Chili
2.8
Korean Fried Chicken
Crispy (Half)
12.9
Crispy (Full)
24
Sweet & Spicy (Half)
14
Sweet & Spicy (Full)
26
Soy & Garlic (Half)
14
Soy & Garlic (Full)
26
Honey Butter (Half)
14
Honey Butter (Full)
26
Wasa Mayo (Half)
14
Wasa Mayo (Full)
26
Banchan/Sides
Kimchi Platter
7.5
Namul Platter
7.5
Cabbage Kimchi
3.5
Radish Kimchi
3
Cucumber Kimchi
3
Spinach
3.5
Beansprout
3
Anju
Stir-Fried Kimchi with Pork and Tofu (Med Spicy)
15.5
Bossam
18.5
Grilled Chicken Gizzards
9.5
Stir Fried Calamari in Chilli Sauce
12.5
Spicy Whelk Salad
15.5
Soft Drinks / Juices
Coke
2.8
Diet Coke
2.8
Sprite
2.8
Cinnamon Punch
2.5
Rice Punch
2.5
Korean Pear Juice
2.8
BongBong Korean Grape Juice
2.8
Green Tea (Cold)
3
Oolong Tea (Cold)
3
Alcohol
Soju Fresh
11.9
Soju Classic
11.9
Soju Grape
12.9
Soju Grapefruit
12.9
Soju Peach
12.9
Soju Citrus
12.9
Soju Apple
12.9
Soju Pomegranate
12.9
Rice Wine
13.9
Rice Wine Peach
13.9
House Red Wine
18
House White Wine
18
Asahi 330ml
4.1
Cass 330ml
4.1
