Be-One Menu

A popular Korean food made from small-sized garaetteok (long, white, cylinder-shaped rice cakes) called tteok myeon, eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce.

Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. It is usually served as an appetizer, snack or banchan (side dish).

To make this dish, small amounts of flour dough are stuffed with minced and seasoned meat and vegetables and boiled in clear stock or steamed.

A popular Korean food made from small-sized garaetteok (long, white, cylinder-shaped rice cakes) called tteok myeon, eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce.

Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. It is usually served as an appetizer, snack or banchan (side dish).

In Korean, a seafood pajeon is called haemul pajeon. Various seafood are used in the batter and toppings, e.g., oysters, shrimp, squid, clams.

The dish is made with freshly curdled soft tofu, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochugaru (chili powder).

To make this dish, small amounts of flour dough are stuffed with minced and seasoned meat and vegetables and boiled in clear stock or steamed. Mandu is also served in a soup.

Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients.

Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.Variants of the dish use seafood, or other meats.

Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.

Rice cooked in a hot stone pot and topped with vegetables, seasoned and cooked ground beef, a fried egg and other ingredients. Before eating, red pepper paste or soy sauce and sesame oil are added to taste and everything is stirred with the rice.

This dish is super, super tasty. It’s just a few ingredients, but it’s a dish much loved by Koreans.

This South Korean classic consists of thinly sliced fatty pork cuts that are marinated and then grilled or pan-fried. The marinade is based on gochujang - a spicy Korean chili paste - and additions such as soy sauce, chili flakes, rice wine, garlic, and ginger.

The marinade can be either ganjang (soy sauce)-based or gochujang (chili paste)-based: the former being similar to beef galbi marinade and the latter being spicy.

Tangsuyuk is a very popular Korean Chinese dish. It is crispy deep fried pork coated with sweet and sour sauce. The pork is crunchy and the sauce is irresistible!

For this dish, lightly grill thinly sliced beef brisket on both sides on a preheated grill to avoid burning and eat as soon as the meat turns brown. It can be served with a dipping oil or leafy wraps and goes well with fresh kimchi made with seasonal vegetables.

Tangsuyuk is a very popular Korean Chinese dish. It is crispy deep fried Chicken coated with sweet and sour sauce. The pork is crunchy and the sauce is irresistible!