🍖 Dishes

Cassoulet · French Stew — Hearty stew with assorted meats and beans

Cassoulet is a traditional stew from southwestern France, containing a mix of meats such as duck, pork, and sausage, combined with white beans and vegetables. The dish is simmered for hours, resulting in rich flavor and a thick, savory broth.

Mandu · Korean Steamed Dumplings — Traditional dumpling dish from the Joseon dynasty

Mendus is a traditional Korean dumpling dish commonly enjoyed during the Joseon dynasty. It consists of minced meat, tofu, and vegetables wrapped in a wheat flour dough and steamed, often served at feasts and holidays.

Korean Seafood Braise · Traditional Stew — A royal and folk dish of braised seafood

Coshidra is a traditional Korean seafood braise made by simmering assorted seafood and vegetables in a seasoned soy sauce broth with garlic and ginger. This dish was served both at royal banquets and common households, with regional variations in ingredients and method.

Korean Dumplings · Mandu — Dumplings filled with meat or vegetables

Mandu are traditional Korean dumplings made by wrapping fillings such as meat, vegetables, or kimchi in a thin wheat flour dough. They can be steamed, boiled, fried, or added to soups and are popular during festive occasions. Mandu have become a staple in Korean cuisine with various regional varieties.

Tagine · Moroccan Stew — Traditional Stew in a Conical Pot

Tagine is a signature dish of Morocco, slow-cooked in a distinctive conical clay pot. It typically combines meat, vegetables, and a blend of aromatic spices, resulting in a rich and tender stew.

Bomba · Traditional Joseon Grain Porridge — Hearty porridge made from grains and beans

Bomba is a type of grain porridge widely consumed during the Joseon dynasty. It is made by simmering a mixture of grains, beans, and sometimes vegetables for an extended time. It served as a staple food and a nutritious meal for the common people.

Pallabi · Traditional Korean Dish — Deep-fried Wheat Dough

Pallabi is a traditional dish made by deep-frying wheat flour dough. The exterior is crispy while the inside remains soft, making it popular as a snack or light meal. Various ingredients can be added, resulting in regional variations.