Monkfish in hot and spicy sauce with vegetables, warty sea squirt.
S2. Daegu Muri Jhim
Fried codfish head with vegetables & hot spicy sauce.
S3. Ojinguh Bokeum
Stir fried squid & vegetables in hot & spicy sauce.
S4. O-Sam Bokeum
Stir fried squid & pork belly, vegetables in hot & spicy sauce.
S5. Jjugumi Bokeum
Baby octopus & vegetables in hot & spicy sauce. Add noodle on demand $3.00.
S6. Du Bu Kimchi
Saute and stir fried kimchi and tofu with pork.
S7. Goll Beng Ey Muchim
Spicy sea snails.
S8. Do Ga Ny Muchim
Ox knee joint & vegetables.
S9. Soon Dae Bokeum
Kneading together a seasoned mixture of glutinous rice, bean curd, scallions, mung-bean sprouts, and mushrooms and stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled.
S10. Soyang Muchim
Tripe, vegetables with sauce.
Bossam is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang, saeu-jeot, kimchi, and ssam vegetables such as lettuce, kkaennip, and inner leaves of a napa cabbage.
S13. Pork Rinds
Pork rind is the culinary term for the skin of a pig. It can be fried or roasted in pork fat as a snack. The frying renders much of the fat attached to the uncooked rind, causing the size of the cooked product to be reduced considerably.