L.A. Galbi. All-time people's favorite. Thin sliced Angus short ribs, marinated in Korean soy or garlic sauce grilled to perfection.
Grilled Thin Sliced Soy Garlic Flavored Beef
$19.00
Bulgogi. Thin sliced prime beef, marinated in Korean soy, or garlic sauce, grilled with onion for that authentic Korean BBQ flavors.
Hot Pot and Soup
Serves 2-3. Portions are good for 2 persons.
Spicy Whole Chicken and Potato Stew
$38.00
Dakdoritang. Whole chicken cut to chunks, marinated with Korean sauce, and stewed with mixed veggies plus potatoes to create an exquisite slightly spicy chicken stew hot pot.
Spicy Rice Cake Stew with Fish Cake and Veggies
$27.00
Yuksoo tteok ppoki. Number one Korean street food transformed to rice cake stew hot pot version. If you are a tteok ppoki lover, it's a must-try.
Stewed and Stir-Fried and Unseasoned
Portions are good for 2 persons.
Spicy Pork Belly with baby octopus stir fry
$32.00
Samgyubsal Jju goo me kongnahmeur. Traditional Korean pork, baby octopus, and bean sprout is stirred fried with Korean spicy sauce. Great main dish or appetizer partnering with Soju.
Spicy Mackerel Radish Stew
$29.00
Godeung uh moo jolim. Seasoned mackerel and Korean radish braised in red pepper soy-based sauce. Slightly spicy and portions are good for 2 persons.
Jeon and Snacks
Portions are good for 2-3 persons.
Seafood Green Onion Hot Plate Pancake
$21.00
Hae mul pajun. Variety of seafood and veggies and made into a batter and made intoa large Korean-style pancake.
Green Gram Bean Pancake
$18.00
Nok do bindaettuk. One of the famous pancakes that are sold at Korean street markets. Amazing in flavor, served with soy dipping sauce.
Mainstream (Must be 21 to Purchase)
Imperial Wild Ginseng House Soju
Must be 21 to purchase. Chun Jong San Saem Joo. Wild American ginseng (Panax quinquefolius), a member of the ivy family, is an herb used in traditional Korean traditional medicine and by Native American healers. The root of the ginseng plant is said to boost energy, prevent infections, and even prevent/treat diabetes and cancer. It has been a 500-year tradition to put wild Ginseng in Korean Soju for at least a year to create extraordinary reserves only for imperial kings.