Lak Hee Oak (Euljiro)

Octopus sukhoe + Bossam + Chadolbaegi-gui + Kimchimari Guksu
*You can enjoy the signature dishes of Lak Hee Oak at a discounted price

This is not boiled pork
- To keep its juicy meat and tenderness, domestic pork meat is steamed without boiling water
*Well paired with radish kimchi, white kimchi, and red kimchi aged with hanwoo beef broth

Only Korean hanwoo beef (grade 1) is used
- Thinly sliced as 0.2mm for softness, and pineapple is used instead of sugar for marinade
*Well paried with sweet, sour, and spicy buchu-muchim (Spicy Korean chives salad)

Grilled patty made of minced hanwoo beef (grade 1) sirloin and domestic pork from Jiri mountain
*Seasoned with Cambodian organic Santepia pepper which is used by the chef of michelin 3 star restaurant

Parboiled octopus, Korean parsely, spicy chojang sauce, and sesame oil

The red flesh of the acorn barnacle from Manjae Island tastes like clam, and the black tastes like crab
- Acorn barnacle is a luxury ingredient in Spain
*After peeling off the shell, take it out with chopsticks or fork

Crispy pan-fried buckwheat pancake with chopped kimchi and tofu

Korean egg batter fried croaker pancakes

The broth is made with Korean hanwoo beef brisket, tangy dongchimi kimchi broth, onion, and pear juice
*Only use the high-quality noodes for its chewy texture

The broth is made with Korean hanwoo beef brisket, tangy dongchimi kimchi broth, onion, and pear juice
*Only use the high-quality and fresh rice for its tastes

Fresh garlic chives bibimbap with a soybean paste served with soybean paste soup
- Soybean paste soup is made with the traditional lacquer soybean paste (doenjang) that is fermented for 15 years
*Allergens of lacquer is disappeard after 3-years fermentation

Fresh sea squirt bibimbap with vegetable and sea lavers served with a soybean paste soup
- Soybean paste soup is made with the traditional lacquer soybean paste (doenjang) that is fermented for 15 years
*Allergens of lacquer is disappeard after 3-years fermentation