Diary with Rice (Hujing Branch)
韩式料理 · ⭐ 4.5
No. 17, Yangqiaohu Avenue
Dishes
TempuraTempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
Kimchi Bulgogi Stone Bowl RiceKimchi bulgogi stone pot bibimbap, featuring Korean kimchi and pork belly as main ingredients, supplemented with rice and various vegetables. The ingredients are evenly mixed in a stone pot, allowing the rice to fully absorb the spicy and sour flavors of the kimchi and the savory aroma of the pork belly, creating a distinctive Korean taste.
Charcoal-Grilled Crispy Pork Rice BowlGrilled pork belly served over rice, with a crispy exterior and tender interior, seasoned with a savory sauce and garnished with vegetables.
Charcoal-Grilled Crispy Chicken Rice BowlGrilled chicken cubes with a crispy texture, served over rice and mixed vegetables for a savory, satisfying meal.
Beef and Kimchi Hot PotBeef brisket kimchi stew features thinly sliced beef, kimchi, napa cabbage, onions, and carrots cooked in broth or water. Vegetables are blanched or sautéed first, then combined with beef and kimchi to simmer until flavors blend.
Squid BallOctopus balls are a seafood product made primarily from fresh squid. The squid meat is minced and mixed with an appropriate amount of starch, egg white, and seasonings, then shaped into balls and cooked by boiling or frying.
Rice Wine Jasmine Ice MilkRice wine jasmine ice milk is made with rice wine, jasmine flowers, and milk, mixed and frozen. It has a refreshing taste with a subtle rice wine and jasmine fragrance.
Pan-Seared Kimchi Pork BellyA Korean-style dish featuring marinated pork belly and spicy kimchi seared on a hot iron plate, creating a savory and tangy flavor.
Korean Military Rice Cake Hot PotA spicy Korean hot pot made with kimchi, sausages, ramen noodles, and rice cakes, simmered in a savory broth.