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Salanghei · Korean Folk Restaurant

韩式料理 · ⭐ 4.6

No. 61, Cangji Street (230 meters on foot from Exit B of Xingning Bridge West Metro Station)

Dishes

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  Cream Cheese Rice Cake

  A creative dish combining glutinous rice cakes and cream cheese, pan-fried or baked until the rice cakes are soft and the cheese melts into a rich, savory coating.
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  North Korean Cold Noodles

  Chosun cold noodles, made primarily with noodles, beef, and kimchi, carefully prepared to perfection. The noodles are smooth and chewy, the broth is refreshing, and the rich assortment of toppings creates a unique Korean flavor.
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  Local Selected Pork Belly

  Selected local pork belly slices marinated in secret sauce and slowly pan-fried until crispy outside and tender inside.
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  Kimchi Beef Hot Pot

  Spicy kimchi beef stew made with fresh beef and Korean kimchi, seasoned with onions, garlic, and ginger, simmered in broth or water. Thinly sliced beef is cooked with kimchi to blend flavors, then served with glass noodles or tofu for added texture.
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  Seafood Soybean Paste Soup

  Seafood miso soup is made with soybean paste as the main seasoning, combined with various seafood like shrimp, shellfish, and fish slices, along with辅料 such as tofu, cabbage, and vermicelli, cooked in water or broth.
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  Seafood Sour Spicy Chicken Pot

  Seafood Sour Spicy Chicken Pot is a fusion dish featuring chicken thigh meat, shrimp, squid, clams, and other seafood. The chicken is marinated and cooked with seafood in a broth. The soup base is made with pickled vegetables, pickled peppers, and tomatoes to create a sour and spicy flavor. It is typically served with tofu, mushrooms, vegetables, and garnished with cilantro or green onions.
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  Beef Stone Pot Rice Bowl

  Beef stone pot rice is made with tender beef and rice, combined with vegetables such as carrots and cucumbers. It is heated and stirred in a stone pot, allowing the ingredients to blend thoroughly and create a unique texture.
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  Stone Plate Cheese Chicken

  A dish featuring chicken breast and melted cheese cooked together on a hot stone plate, resulting in tender chicken and gooey cheese.
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  Stone Pot Rice Bowl

  Bibimbap is a dish made with rice as the main ingredient, combined with various vegetables, meat or seafood, and a special spicy sauce. It is heated at high temperature in a stone pot and mixed before eating. Its特色 lies in the high temperature of the stone pot, which locks in the freshness of the ingredients, allowing the rice to fully blend with the toppings for a rich and flavorful experience.
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  Cheese Chicken Pot

  A savory dish featuring tender chicken and melted cheese, simmered with vegetables for a rich, creamy flavor.
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  Honey Mustard Fried Chicken Nuggets

  Fried chicken cubes coated in a sweet and spicy honey mustard sauce, crispy on the outside and tender inside.
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  Jellyfish Skin with Shredded Potato Salad

  Jellyfish Skin with Shredded Potato Salad is a cold dish primarily made with jellyfish skin and potatoes. The jellyfish skin is soaked, cleaned, and cut into thin strips, while potatoes are peeled and similarly shredded. The potato shreds are briefly blanched and then cooled to retain crispness. The prepared jellyfish and potato strips are combined and tossed with seasonings such as minced garlic, cilantro, light soy sauce, vinegar, sugar, and sesame oil. The dish offers a crisp, tender texture with a savory and slightly tangy flavor.
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  Spicy Stir-fried Chicken Gizzard and Squid

  A spicy stir-fry dish made with chicken gizzards and squid, seasoned with chili and aromatics for a bold, savory kick.
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  Military-style Hot Pot

  Military hot pot is a dish primarily made with ham, tofu, kimchi, and rice cakes, originating from Korea. The preparation involves placing these ingredients together with辛拉面 seasoning and Korean chili paste into a pot, adding broth or water, and simmering until the ingredients are fully cooked and flavorful.
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  Golden Award Guo Bao Rou

  A classic Northeast Chinese dish made with marinated pork belly, deep-fried and tossed in a sweet and sour sauce for a crispy exterior and tender interior.
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  Dried Pollock Roe

  Dried Pollock Roe is a dish made primarily from the roe of pollock (Alaska pollock). The main preparation method involves marinating fresh pollock roe with salt, chili powder, and other seasonings, followed by natural air-drying or low-temperature drying. The finished product has an orange-red color, a firm and chewy texture, and a distinctive savory, umami flavor with a mild spiciness. It is commonly served as an appetizer, side dish with alcohol, or rice accompaniment, and can also be used as a filling for rice balls or mixed into rice.
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  Egg Seafood Pancake

  A savory pancake made with eggs and seafood like shrimp and squid, pan-fried to golden crispness.

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