Ganjang Gejang
간장게장Roe-filled flower crabs flown weekly from Korea, soy-marinated in-house. With steamed rice and crabby soybean stew. Seasonal — call ahead.
RM 113 per crab set
Every stock, every banchan, every cut on this menu has been pork-free since 2012. What follows is a representative selection — the full menu is served at the restaurant.
Roe-filled flower crabs flown weekly from Korea, soy-marinated in-house. With steamed rice and crabby soybean stew. Seasonal — call ahead.
Our team grills at your table and plates each slice at peak. No self-grill, no smoke in your jacket. The Seoul fine-dining way.
Sat & Sun, 12:00–15:00. The entire à la carte menu, ordered freely and brought to your table. Reservation required.
All BBQ is staff-served. Portions are per person; we recommend two to three cuts for the table.
Spicy-sweet marinated chicken thigh, grilled over the burner with leeks.
Classic soy-marinated sliced beef, sweet pear base, table-grilled with onions.
Paper-thin beef brisket, seconds on the grill, dipped in sesame oil and salt.
King prawns grilled in the shell, brushed with garlic butter and gochugaru.
Marinated beef short rib, 48-hour marinade, cut tableside with scissors as in Seoul.
Seafood platter — prawns, squid, scallops — grilled in sequence by your server.
Thick-cut ribeye, dry-aged style, rested and sliced at the table.
All stews are built on beef, anchovy or kelp stock — never pork. Served with rice and banchan.
Fermented soybean stew with tofu, zucchini and clams.
Silken tofu stew, seafood base, cracked egg finished at the table.
Aged house kimchi simmered with beef brisket — the pork-free version done properly.
Spicy shredded-beef soup with fernbrake and glass noodles.
Clear beef short-rib soup, slow-drawn broth, radish and dangmyeon.
Whole spring chicken stuffed with glutinous rice, ginseng and jujube.
Kimchi fried rice with beef, crowned with a fried egg and gim.
Sweet-potato glass noodles tossed with beef, spinach and sesame.
Cold buckwheat noodles — icy beef broth, or tossed in gochujang. The K-BBQ closer.
Stone-pot rice with seasonal namul, beef and egg — listen for the crackle of the crust.
Bulgogi over rice with soft onions and pan juices — the office-lunch favourite.
Cloud-soft steamed egg in a hot stone bowl.
Hand-folded beef and chive dumplings, steamed or pan-seared.
Chewy rice cakes in gochujang, with fish cake and boiled egg.
Crisp-edged seafood and spring-onion pancake, cut tableside.
Korean fried chicken, half or whole — sticky-spicy or soy-garlic.
Banchan — kimchi, namul, jeon and the day's small dishes — are served and refilled with compliments at every table.
Weekdays 11:30–14:30. Every set includes rice, soup of the day and banchan refills.
Choice of doenjang, sundubu or kimchi jjigae.
Pan bulgogi with glass noodles and soft onion.
Grilled mackerel, salted overnight, charred skin.
Galbitang, mini bibimbap and the day's jeon.
Roasted barley tea, hot or iced, refilled through the meal.
Citron or five-flavour berry tea, hot or over ice.
Chilled sweet rice punch — the traditional Korean digestif.
A focused Korean list. Alcohol-free tables happily arranged.
Milk-snow shaved ice with red bean and injeolmi — built to share.
Warm brown-sugar pancake with cinnamon and crushed nuts.
Mockup note: dishes and prices shown are a representative sample assembled from public sources for this proposal. Final menu content, pricing and photography to be supplied by Onsemiro during the build.