North Village Fire炉 • 북촌화로 (National Headquarters)
韩式料理 · ⭐ 4.5
Beichen Sanjiaozhou Aocheng, Xiangjiang North Road
Dishes
Lactic Acid Bacteria Wagyu Rib StripsThis dish features premium Wagyu rib strips as the main ingredient, treated with lactic acid bacteria fermentation. The Wagyu ribs are cut into strips and marinated for several hours in a special sauce containing lactic acid bacteria to tenderize the meat and add a unique flavor. They are then quickly cooked at high temperature by grilling or pan-frying to seal in the juices, resulting in a slightly charred exterior and tender, juicy interior. The meat is delicate, with a mild tangy aroma from fermentation that blends with the beef's rich fat.
Iberian Black Pork BellyIberian Black Pork Belly uses Iberian black pig belly, marinated and slowly cooked, then seared for a crispy skin and tender meat.
Kitamura Charcoal-Grilled Live EelFresh live eel grilled over charcoal, served with a savory sauce, offering a rich and tender flavor.
Bukchon Charcoal-Grilled Live EelBukchon Charcoal-Grilled Live Eel is a Korean dish featuring fresh live eel as the main ingredient. The eel is prepared and grilled directly over charcoal, basted with a special sauce during cooking. The dish has a slightly charred and crispy skin, tender and juicy flesh, with the aroma of charcoal and a savory-sweet flavor from the sauce. It is typically served with fresh vegetables or rice.
Bukchon Spicy Beef Soup (Yukgaejang)Bukchon Spicy Beef Soup (Yukgaejang) is a classic Korean soup. Main ingredients include beef (typically brisket or shank), bean sprouts, bracken fern, green onions, and Korean glass noodles. The beef is first simmered until tender and then shredded by hand. The broth is based on beef stock and seasoned with Korean red pepper flakes, soy sauce, minced garlic, etc., resulting in a vibrant red color and rich spicy flavor. Vegetables and noodles are added and simmered together to blend the flavors. It is typically served hot and is a common home-cooked dish and hangover soup in Korea.
Pumpkin SoupPumpkin soup is made primarily from fresh pumpkin, steamed and then blended into a smooth puree. A small amount of cream or coconut milk can be added to enhance the texture, while a pinch of salt and pepper adds flavor. The finished dish has a golden color, a silky texture, and emits a subtle pumpkin aroma.- Original Cut LA SteakPremium cut of ribeye steak, slow-cooked and seared for a tender, juicy texture, served with black pepper or red wine sauce.
Wagyu Beef Short RibsWagyu short ribs made from premium Wagyu beef, marinated and grilled or charcoal-roasted to retain tender, juicy meat with a slightly charred surface.
Melon-Aged Snowflake Beef SteakThis dish features high-quality snowflake beef steak and cantaloupe. The steak is aged sealed together with cantaloupe, utilizing the fruit's natural enzymes and moisture to tenderize the meat and impart a fruity aroma. After aging, the steak is pan-seared at high heat to achieve a caramelized crust while maintaining a tender and juicy interior. The finished steak carries a subtle, sweet fragrance of cantaloupe.
Cheese-Aged Rose Pork BellyThis dish features selected pork belly as the main ingredient. After trimming, the outer layer is evenly coated with grated cheese and aged under specific temperature and humidity conditions to tenderize the meat and infuse it with cheese flavor. Once aged, the pork belly is thinly sliced, arranged into a rose shape on the plate, and finally quickly grilled or pan-fried until the surface is slightly crispy. Key ingredients include pork belly and cheese (such as Parmesan or Cheddar). The preparation involves aging, slicing and shaping, and heating.
Angus Original Premium King Steak (Flower Galbi)This dish features premium Angus beef ribs, deboned and trimmed. The main ingredient is Angus beef ribs, prepared using a traditional Korean grilling method where the entire rib is cut into a flower-like shape (꽃갈비) to retain juices and flavor. It is typically grilled without complex sauces to highlight the natural, original taste and aroma of the beef. The meat is tender, juicy, and rich in beef flavor.
Angus Premium Original Cut LA Steak LA GalbiThis dish uses the 6th to 8th rib sections of Australian Angus beef, processed with original cut techniques to preserve complete meat tendons and marbling. The main ingredient is solely Angus beef ribs, with no other meats added. Prepared through low-temperature aging, it can be grilled or pan-fried, resulting in tender, juicy meat with the original aroma of beef.- Myeongdong Honey Rice WineA sweet Korean rice wine drink made with honey, popular in Myeongdong, known for its smooth and rich flavor.
- Fruit-Marinated King SteakA premium steak marinated in fruit juices like pineapple or apple, then grilled to perfection for a tender and juicy bite with a sweet-tart flavor.
- Raw Beef Tenderloin SaladA dish made with raw beef tenderloin sliced thin and mixed with fresh vegetables and seasonings for a delicate, refreshing taste.
- Beeswax-Aged Iberian Pork BellyIberian pork belly aged in beeswax for a rich, complex flavor with natural fermentation and subtle fruit notes.
- Iron Plate Cheese Kimchi RiceA Korean-style dish featuring spicy kimchi, melted cheese, and rice cooked on a hot iron plate for a flavorful and aromatic experience.
Sizzling Cheese Kimchi Fried RiceThis is a Korean-style sizzling plate dish. Main ingredients include rice, kimchi, pork or spam, onions, carrots, and other vegetables, along with mozzarella and cheddar cheese. The kimchi and other ingredients are first stir-fried until fragrant, then rice is added and stir-fried together. After seasoning, the mixture is placed on a preheated sizzling plate, topped generously with cheese, and heated until the cheese melts and becomes stringy.
Korean Side DishesTraditional Korean side dishes made from fermented vegetables, seasoned with chili, garlic, and fish sauce, offering a tangy and spicy flavor.
Spicy Marinated Crab with Flying Fish Roe BibimbapSpicy Marinated Crab with Flying Fish Roe Bibimbap is a Korean mixed rice dish. Main ingredients include steamed rice, raw marinated crab (gejang), flying fish roe (tobiko), Korean red pepper paste (gochujang), and assorted vegetable sides such as shredded carrots, cucumber, bean sprouts, spinach, and shredded seaweed. To prepare, hot rice is placed in a bowl, topped with arranged vegetables and marinated crab meat, with gochujang and flying fish roe added in the center. Before eating, all ingredients are thoroughly mixed, allowing the sauce, crab marinade, and roe to coat the rice evenly. It offers a complex texture combining the savory umami of crab, the sweet-spicy kick of gochujang, and the popping sensation of fish roe.