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김밥류, Kimbap Ryu, Kimbap selections:

1. 원조 김밥, Wonjo Kimbap, Dollar Kimbap, 1,000 won: The most basic of Kimbap,
fillings include damuji (a yellow pickled sweet radish), processed ham, carrots, some
green, maybe spinach, and cooked egg.
2. 야채 김밥, Yachae Kimbap, Vegetable Kimbap, 2,000 won: Filled with various
veggies including carrots and spinach. Little variation from Won-jo Kimbap.
3. 김치 김밥, Kimchi Kimbap, 2,000 won: Standard kimbap fillings (ham, eggs,
carrots, radish) with a healthy dose of kimchi.
4. 계란말이 김밥, Kaeranmal Kimbap, Egg wrapped Kimbap 2,500 won: Standard
fillings. The kimbap is rolled in a thin omelet, then sliced.
5. 치즈 김밥, Cheese Kimbap, 2,500 won: Standard kimbap fillings including a slice of
processed cheese.
8. 참치 김밥, Chamchi Kimbap, Tuna filled kimbap, 2,500won: Standard kimbap
fillings including tuna, gagnib (sesame leaf), and mayonnaise.*
9. 소고기 김밥, Sogogi Kimbap, Beef filled kimbap, 2,500won: Standard kimbap
fillings including beef.
10. 누드 김밥, Nude Kimbap, 2,500won: Standard kimbap fillings, like an inside out
roll, with the seaweed on the inside and rice on the outside
12. 유부초밥, Youbu chobap, 3,000won: Like inari sushi. Some places heavily season
the rice with vinegar.*

식사류, Shik Sa Ryu, Meal selections:


13. 김치 덮밥, Kimchi dapbap, 3,500 won: Kimchi mixed rice.
14. 오징어 덮밥, Ojinga dapbap, 3,500 won: Spicy squid, carrot onion mélange served
either atop, or next to a healthy serving of sticky rice.
15. 제육덮밥, Jaeyuk dapbap, 4,000 won: Stir fried pork, carrots, squash, and onions in
spicy sauce served aside a plentiful helping of rice.*
16. 카레덮밥, Karae dapbap, 3,500 won: Rice topped with curry sauce, diced potatoes,
carrots, and mystery meat.

Jjigae, or Korean Stew/Soup selections:


17. 순두부 찌개, Sundubu Jjigae, 3,500 won: Sometimes fiery bubbling cauldron of
soft tofu, freshly cracked egg (don’t stir if you’d like it hard boiled), chili peppers, inoki
mushrooms, a couple clams, onions and deunjang (Korean miso) paste. Served with the
ubiquitous fire retardant sticky rice.*
18. 김치 찌개, Kimchi Jjigae, 3,500 won: Always fiery bubbling cauldron of kimchi,
plenty of chili powder and raw chilies, onions and the odd mushroom in a pork broth.
Served with the ubiquitous fire retardant sticky rice.*
19. 참치 김치 찌개, Kimchi Chamchi Jjigae, 4,000 won: See above with tinned tuna.
20. 된장 찌개 Dwen-jang Jjigae, 3,500 won: Sometimes slightly spicy bubbling
cauldron of dwen-jeong paste, inoki mushrooms, onions, clams and the odd cube of tofu.
Korea’s answer chicken noodle soup. Served with the ubiquitous fire retardant sticky
rice.
21. 갈비 탕, Galbi tang, 4,000 won: Short rib soup with garlic and green onion.
22. 소내장 탕, Sonaejang tang, 4,000 won: Soup made with Cow’s intestines.
23. 육개장, Yuk Jae Jang, 4,000 won: Beef and green onion soup in a fiery chili pepper
broth. Typical Style
24. 다슬기 해장국, Dasolgi haejangguk, 4,000 won: Hangover soup, usually made with
ox bones and soybean paste. Featuring fresh water snails. Sometimes made with ox
blood.
25. 우거지 해장국, Woogeogi haejangguk, 4,000 won: Hangover soup, usually made
with ox bones and soybean paste. Featuring, as I understand it, shredded dried cabbage
leaves. Sometimes made with ox blood.

Rice Dishes
26. 비빔밥, Bibimbap, 3,500 won: A staple. Rice in a silver bowl covered with various
veg and gochujang (red chili paste). Carrots, mountain weeds, cucumbers, sprouts, etc.
27. 돌솥 비빔밥, Dolsot bibimbap, 4,000 won: See above served in a hot stone bowl Menu
and topped with a (usually) fried egg.*
28. 양푼 비빔밥, Yangpoon bibimbap, 4,000 won: Bibimbap served in a large metal
bowl, usually serves two people.

Pork Cutlets Kimchi Jjigae


29. 돈까스, Donkkasu, 4,000 won: A pork cutlet coated in egg and dredged in crunchy
panko breadcrumbs and deep-fried. Usually served with a nest of shredded cabbage and
rice.
30. 치즈 돈까스, Cheese donkkasu, 4,500 won: A pork cutlet graced with a slice of
processed cheese, battered and coated in crunchy panko bread crumbs and fried.
Ddokbaeggi
31. 생선 까스, Sang sun kkasu, 4,000 won: Breaded and fried fish. bulgogi

Omurice: Something like a Korean Omelet:


32. 오므라이스, Omu-ra-ee-su 3,500 won: Fried rice usually containing ham, carrots,
Asian melon (zucchini-like) and a few peas for color wrapped in a thin omelet and
smothered in ketchup. Good morning Korea!
Cheese
More Rice, Meat and Vegetable Combos: Rabokki
33. 뚝배기 불고기, Ddokbaegi bulgogi 4,000 won: The king of protein at the diner.
Stewing bulgogi meat amidst sweet potato (glass) noodles in a peppery savory broth.
Served with sticky rice.*
34. 김치 고등어 뚝배기, Kimchi godeunga ddokbaegi, 4,000 won:
35. 짜장 덮밥, Jjajang dapbap, 3,000 won: Rice topped off with the sweet black bean Ddok Mandu
sauce, jjajang. Guk
36. 철판 치즈 덮밥, Chulpan chiju dupbap, 4,000 won: Fried rice topped with cheese,
or chee ju, on a hot plate.
37. 철판 불고기 덮밥, Chulpan bulgogi dupbap, 4,000 won: Marinated beef atop rice
on a hot plate.
38. 철판 김치 볶음밥, Chulpan kimchi bokkum bap, 4,000 won: Kimchi fried rice
with peas, carrots and ham served on a hot fajita like plate.
39. 철판 새우 볶음밥, Chulpan saewoo bokkum bap, 4,000 won: Shrimp fried rice
with diced carrots and peas served on a hot fajita like plate

Rice and Porridge:


40. 공기밥, Gong gi bap, 1,000 won: Plain white sticky rice
41. 호박 죽, Hobak Juk, 3,500 won: Thick pumpkin like porridge.
42. 단팥 죽, Danpat Juk, 3,500 won: A thick red bean porridge.
43. 소고기 야채 죽, Sogogi yache Juk, 4,000 won: Thick rice porridge with meat and
various veggies.
44. 전복 죽, Junbok Juk, 5,000 won: Abalone and rice porridge.

분식류, Boon Shik Ryu, Foods made from flour ie noodles, dumplings, etc.
45. 떡볶이, Ddokboggie, 2,000 won: The street snack with chairs. Simmered rice cake
(log form) swim in a sea of spicy pepper sauce augmented with odang (processed fish),
cabbage, carrots, onions and leeks.
46. 라볶이, Raboggie, 2,500 won: See above and add Ramyeon noodles. Bonus!
47. 치즈떡볶이, Cheese ddokboggie, 2,500 won: See Ddokboggie, add cheese. Bonus!

48. 치즈 라볶이, Cheese raboggie, 3,000 won: See Raboggie and add cheese. Double
Bonus!*

Dumplings
49. 김치 만두, Kimchi Mandu, 2,000 won: Steamed kimchi, pork, noodle, leek, onion
and chili-filled dumplings. Comes with a small side of soy sauce.*
50. 고기 만두, Gogimandu, 2,000 won: Meat, noodle, leek, onion and chili-filled
dumplings. Comes with a small side of soy sauce.
51. 물 만두, Mulmandu, 2,500 won: Small dumplings filled with meat and green
onions, served in a pond of steaming liquid. Comes with a small side of soy sauce.*

Dumpling Soups

52. 떡만두 국, Ddok mandu guk, 3,500 won: Sliced rice cakes, meat dumplings, egg,
sliced green onion, melon (zucchini-like), and other veggies in a broth.*
53. 떡국, Ddokguk, 3,000 won: A dish traditionally served on the lunar New Year;
sliced rice cakes, meat, and egg in a beef broth.
54. 만두국, Mandu guk, 3,500 won: Dumplings and veggies in broth.
55. 항아리 수제비, Hangari sujaebi, 7,000 won: Sujaebe, a vegetable and dumpling.
soup served in a pot. Not sure what the exact difference between this and plain old
sujaebe is except this is for two people.

Noodles
56. 라면, Ramyeon, 2,000 won: Green onions and chili powder take cup of noodles to a
new level.
57. 떡라면, Ddok ramyeon, 2,500 won: noodles and green onions with sliced rice
cakes.*
58. 치즈 라면, Cheese ramyeon, 2,500 won: noodles and green onions topped with a
slice of processed cheese. Sounds ill, but the melted cheese helps tone down the heat of
the broth.
59. 만두 라면, Mandu ramyeon, 2,500 won: noodles and green onions with meat
dumplings.
60. 짬뽕 라면, Jjam bbong ramyeon, 2,500 won: Ramyeon served in a pot boasting
clams, squid, and a few baby shrimp.
61. 바지락 칼국수, Bagirak kalguksu, 3,500 won: Hand cut thick noodles in an
anchovy stock with short neck clams.*
62. 쫄면, jjol myeon, 3,000 won: Thick noodles with mixed with spicy sauce and various
veggies like bean sprouts, cucumber, carrots and the like.
63. 스파게티, Supagaeti, 4,000 won: Spaghetti
64. 짜장면, Jjajangmyeon, 2,500 won: Wheat noodles topped with a sweet black bean
sauce concealing some veggies, carrots, and meat-ham.
65. 나라우동, Nara Udong, 2,500 won: Thick and slippery wheat noodles in a binto
(fish) broth with green onion and tofu skins.
66. 김치우동, Kimchi Udong, 3,000 won: Thick and slippery wheat noodles in a binto
broth with a heap of kimchi.*
67. 해물 우동, Haemul Udong, 3,000 won: Thick and slippery wheat noodles in a binto
broth with various seafood including clams and prawns, maybe a mussel or two.
68. 물냉면, Mul naengmyeon, 3,500 won: A sipcy soup of chewy buckwheat noodles in
a cold broth generally topped with sliced cucumbers and a hard-boiled egg.*
69. 비빔 냉면, Bibim naengmyeon, 3,500 won: Thin white noodles and thinly sliced
carrots, cabbage and cucumber in a fiery red sauce.
70. 잔치 국수, Janchi guksu, 3,500 won: Known as banquet noodles, or wheat noodles
in an anchovy broth topped with sliced egg, meat, mushrooms and other vegetables.
Traditionally served at large banquets.
71. 비빔국수, Bibim guksu, 3,500 won: Wheat noodles mixed with various sliced
veggies and meat in a spicy sauce.*
72. 콩국수, Kong guksu, 3,500 won: Thick wheat noodles in a cold soy milk broth
usually topped with sliced cucumbers. Usually eaten in summer.

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