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계절죽
(Seasonal porridge│时令粥│季節のおかゆ)
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물김치
(Watery Kimchi│水萝卜辛奇│大根の水キムチ)
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특모둠회
(Slices of many kinds of special raw fishes│特级生鱼片拼盘│特上刺身の盛り合わせ)
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회초밥
(Raw halibut sushi│寿司│すし)
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해파리냉채
(cold jellyfish salad│凉拌海蜇│クラゲの冷菜)
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전유화 또는 새우튀김
(Assorted pan fried dishes or Fried shrimps│韩式煎饼或油炸虾│チヂミまたはエビフライ)
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궁중잡채
(Royal stir-fried glass noodles mixed with vegetables and
beef│宫廷什锦杂菜│宮中チャプチェ)
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쇠고기 갈비찜
(Braised short beef ribs│炖牛排骨│牛肉のカルビチム)
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삼색 대하찜
(Three colors steamed king prawns│清蒸三色大虾│三色蒸し伊勢海老)
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신선로 해물탕
(Seafood stew in a brass chafing dish(royal hot pot)│神仙炉 海鮮鍋│宮中鍋
海鲜汤)
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자연산송이
(Wild pine mushrooms│野生松茸│天然松茸)
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소갈비살구이
(Grilled beef ribs│烤牛排│牛カルビ焼き)
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활전복회
(Fresh raw abalones│活鲍鱼刺身│生アワビの刺身)
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장어구이
(Grilled Eel/烤鳗鱼/ウナギ焼き)
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대게찜
(Steamed Snow Crab/蒸雪蟹/ズワイガニの蒸し物)
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보리굴비
(Barley dried yellow corvina│麦子干黄花鱼│ボリクルビ)
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된장찌개外 찬
(Soybean paste stew with side dishes│大酱汤&种小菜│デンジャンチゲ 外 種類のおかず)
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