Potato vegetable pancakes with a flour base and sliced carrot, onion, and zucchini. Pro tip: we recommend heating these up on the grill to create a crunchy exterior. (V)

A creamy, dairy base with corn, carrot, and onion. (GF/V)

Pickled radish, onion, and jalapeño in a vinegar soy sauce. Sweet, tangy, and crisp. (DF/V)

Daikon radishes pickled with beets to create the signature bright pink color. Can be eaten separately or used as a wrap with meat, rice, and other banchan. Pro-tip: these wraps are a must-try with the spicy pork bulgogi. The spiciness of the pork and the cool flavor of the wraps create the perfect combination. (GF/DF/V)

This spicy fermented cabbage is a Korean stable and a must-try banchan dish. Delicous in a wrap or eaten with steamed rice. (DF)

A spicy chili sauce with a slight kick and a tough of garlic. (GF/DF/V)

A traditional dipping sauce meant to bring out the natural flavors of meat. Our go-to option for non-marinated meats like the chadolbaegi or the deungshim. 

Our signature sauce is sweet and tangy with a soy sauce base. (DF/V)

Sweet potato glass noodles with onion and bell pepper in a sweet soy sauce. 

Korean style creamy, soft tofu stew with egg in a spicy chili broth, topped with green onions. Beef and seafood options available. (GF)

A thinly sliced ribeye marinated in a sweet soy sauce base. This meat will melt in your mouth and is sure to be a family favorite. (DF)

Sirloin steak, traditionally called deungshim, cut into small filets and seasoned with salt and pepper. (GF/DF)

Beef sausage for kids. (DF/GF)

A thinly sliced pork marinated in a Korean spicy sauce. (DF)

A marbled pork jowl cut into bite size pieces meant to be cooked until crispy. (GF/DF) Traditionally called hangjungsal. 

Chicken breast marinated in various herbs.

Chicken thigh marinated in Korean spicy sauce.

Shrimp with the shell still on. Meant to be cooked with the shell on to hold in the moisture and keept it fresh. (GF/DF)

Pieces of tofu seasoned with salt and pepper to be cooked on the grill. (GF/DF/V)

Beef short rib, called galbi, marinated in a sweet soy sauce base. A premium meat option and one of the most re-ordered proteins. (DF)

A non-marinated, thinly sliced brisket, called chadolbaegi, curled and frozen to hold it traditional shape. (GF/DF)

Thinly sliced pork marinated in a sweet soy sauce base. (DF)

Comparable to a thick bacon, this pork belly is cut in strips and meant to be cooked until crispy. Traditionally called samgypsal. (GF/DF)

Pork chop seasoned with various herbs. (GF/DF)

Chicken thigh marinated in sweet soy sauce base.

Squid filet seasoned with salt and pepper. (GF/DF)

Pieces of onion, zucchini, bell pepper, mushroom, and sweet potato to be cooked on the grill. (GF/DF/V)

Korean fried dumplings with pork, cabbage, carrots, and onion. Served with a sweet and tangy soy sauce. (6 pcs)

Cabbage, carrots, and onion wrapped in a thin dough and fried until golden. Served with a sweet and sour sauce. (6 pcs)