What we serve.

Korean glass noodles stir-fried with vegetables, finished to bring out the flavour of the ingredients. A classic Korean side dish with a smooth, springy bite.

Rice topped with seasoned vegetables, meat and egg. Mix it all together at the table and every spoonful carries the crunch of the vegetables and the seasoning.

Slow-boiled pork, sliced thin and served with condiments and our house miso. A Korean classic best enjoyed wrapped up in one bite.

A pancake packed with garlic chives — aromatic, crisp on the outside and chewy within.

A pancake made with plenty of aged kimchi folded into the batter and pan-fried until fragrant and golden. Tangy, savoury and moreish.

A pancake made with plenty of minari (water dropwort), keeping its fresh green aroma and crisp bite.

Korean cold noodles in a light, refreshing chilled broth. A perfect match not only after spicy hot pots, but also alongside our meat dishes.

A Korean-Chinese noodle dish topped with chunjang, a dark fermented black bean sauce wok-fried with pork and vegetables. Rich, savoury and full of umami.

A Korean-Chinese seafood noodle soup loaded with seafood and vegetables in a spicy, chilli-kissed broth. Served piping hot.

Cold mixed noodles known for their firm, springy chew, tossed with vegetables in a sweet-and-spicy yangnyeom sauce.

Noodles in a chilled broth of ground soybeans — mellow and not at all spicy. Served in summer only.

Noodles tossed in a sweet-and-tangy sauce, then loosened with chilled broth — somewhere between a mixed noodle and a cold noodle soup. Summer only.