Jang Mo Gip Restaurant Menu

Beef bulgogi is a classic Korean dish made with thinly sliced beef marinated in a sweet and savory blend of soy sauce, garlic, sesame oil, and sugar, then grilled or stir-fried. Tender and flavorful, it’s often cooked with vegetables and served with rice or wrapped in lettuce, making it a staple of Korean barbecue loved worldwide.

Bibimbap is a popular Korean dish made with warm rice topped with assorted vegetables, marinated meat (often beef), an egg, and gochujang chili paste. Mixed before eating, it blends flavors and textures in every bite. Sometimes served in a hot stone bowl, it creates crispy rice and offers a colorful, nutritious, and customizable meal.

Braised beltfish is a traditional Korean dish made by simmering tender beltfish in a savory, slightly spicy sauce of soy sauce, gochugaru, garlic, ginger, and sesame oil. Cooked with vegetables like radish and onions, the fish absorbs rich flavors and is typically served with steamed rice for a comforting, satisfying meal.

Braised silver cod is a Korean seafood dish featuring tender cod simmered in a savory, slightly spicy sauce made with soy sauce, gochugaru, garlic, ginger, and sesame oil. Cooked with vegetables like radish and onions, the fish absorbs rich flavors and is served with steamed rice for a comforting, flavorful meal.

Braised spicy monkfish is a Korean seafood dish with tender monkfish simmered in a bold, spicy sauce made from gochugaru, gochujang, garlic, and soy sauce. Cooked with vegetables like bean sprouts and napa cabbage, it offers rich flavor and texture and is typically served with steamed rice for a satisfying meal.

Budae jjigae, or “Army Stew,” is a hearty Korean hot pot combining spicy broth with ingredients like sausage, Spam, tofu, kimchi, noodles, and vegetables. Originating after the Korean War, it’s cooked at the table and served with rice, offering bold flavors, comforting warmth, and a communal, shareable dining experience.

Dongtae jjigae is a traditional Korean stew featuring frozen pollock, tofu, radish, and green onions in a spicy, clear broth seasoned with red pepper, soybean paste, and garlic. Hearty and comforting, it’s especially popular in winter and is typically enjoyed with rice, offering tender fish and bold, warming flavors.

Galbitang is a Korean beef short rib soup made by simmering ribs with brisket, garlic, green onions, and radish for a rich, clear broth and tender meat. Served with rice, it’s a comforting, savory dish popular in cold weather, enjoyed for both its flavorful broth and hearty pieces of beef.

Gamjatang, or pork bone soup, is a Korean dish made by simmering pork backbone in a rich, spicy broth with gochujang, doenjang, garlic, and red pepper. Vegetables like napa cabbage, perilla leaves, and potatoes add texture. Hearty and flavorful, it’s a comforting meal and a popular hangover cure.

Grilled beltfish is a Korean seafood dish featuring tender, fresh beltfish lightly salted and grilled to a crispy, golden exterior while staying moist inside. Highlighting the fish’s natural flavor, it’s served with rice and banchan, offering a simple, savory, and satisfying meal loved by seafood enthusiasts.

Haemul pajeon, or seafood scallion pancake, is a Korean savory pancake made with seafood like squid, shrimp, and mussels, plus green onions, pan-fried until crispy. Served with a tangy soy-vinegar dipping sauce, it’s a flavorful, satisfying dish often enjoyed on rainy days or as a snack with drinks.

Haejangguk, or “hangover soup,” is a traditional Korean dish made to cure hangovers. Simmered with beef, tripe, ox blood, soybean sprouts, napa cabbage, and radish, it creates a rich, nourishing, and spicy broth. With regional variations like bone or blood sausage versions, it’s a comforting, hearty meal that soothes and replenishes.

Kongguksu, or cold soy milk noodle soup, is a Korean summer dish with wheat noodles in chilled, creamy soybean broth. Topped with cucumber, tomatoes, and sesame seeds, it’s refreshing, mild, and nutritious, offering plant-based protein and a light, cooling meal perfect for hot weather.

Kongnamul guk, or soybean sprout soup, is a light Korean soup made by boiling soybean sprouts and seasoning with garlic, green onions, and salt. Sometimes made with beef or anchovy broth, it can include chili for spice. Crunchy sprouts in a clear, savory broth make it a comforting, nutritious dish, popular as a hangover cure.

Korean dumplings, or mandu, are filled with meat, vegetables, and sometimes tofu, and can be steamed, pan-fried, or boiled. Served with a soy-vinegar-sesame dipping sauce, they’re savory and versatile, enjoyed as a snack, in soups like manduguk, or alongside other Korean dishes.

Manduguk, or Korean dumpling soup, features dumplings filled with pork, beef, tofu, and vegetables in a light, savory beef or bone broth. Sometimes made with spicy kimchi dumplings or rice cakes (tteok manduguk), it’s a comforting, nutritious dish often enjoyed during Lunar New Year or cold weather.

Ojingeo bokkeum is a Korean stir-fry of tender squid in a spicy, savory sauce made with gochujang, gochugaru, soy sauce, and garlic. Stir-fried with vegetables like onions, carrots, and zucchini, it offers bold flavor and varied textures. Served with steamed rice, it’s a satisfying, spicy, and flavorful dish.

Ojingeo Deopbap is a Korean spicy stir-fried squid rice bowl. Squid is cooked in a gochujang-based sauce with soy, garlic, and sugar, creating a balanced spicy-sweet flavor. Stir-fried with onions, carrots, and green onions, it’s served over rice for a hearty, flavorful, and satisfying meal loved by spice enthusiasts.

Osam bulgogi is a Korean stir-fry of squid and pork belly in a spicy-sweet marinade of gochujang, garlic, ginger, soy sauce, and sesame oil. Stir-fried with onions, carrots, cabbage, and green onions, it’s served with rice or wrapped in lettuce. Loved for its bold flavors and contrasting textures, it’s also popular as a soju accompaniment.

Doganitang, or ox knee and tendon soup, is a Korean soup with beef knee bones and tendons simmered for a rich, milky broth. Tender tendons add chewy texture, and it’s prized for its collagen. Seasoned with salt, pepper, garlic, and green onions, it’s served with rice as a hearty, nutritious, and comforting dish, especially in cold weather.

Pork bossam is a Korean dish of tender boiled pork belly served with cabbage leaves for wrapping. Accompanied by kimchi, garlic, chilies, and ssamjang, diners assemble wraps to taste. Often paired with spicy radish kimchi, it’s flavorful, communal, and perfect for gatherings, celebrations, or a satisfying main course.

Pork bulgogi is a popular Korean grilled dish of thinly sliced pork marinated in a spicy-sweet mix of gochujang, soy sauce, garlic, sugar, and sesame oil. Stir-fried with vegetables like onions and carrots, it’s served with rice or wrapped in lettuce with ssamjang, offering a flavorful, versatile, and beloved Korean barbecue experience.

Seolleongtang is a Korean ox bone soup simmered with beef bones, brisket, and sometimes offal for a rich, milky broth. Mild yet hearty, it’s served with rice and seasoned with salt, pepper, and green onions. Tender beef and nourishing broth make it a comforting, revitalizing dish, especially popular in cold weather.

Smoked duck salad (Hoonje Ori Muchim) is a Korean dish of tender smoked duck tossed with fresh vegetables like onions, chives, cucumbers, and lettuce. Dressed in a sweet, spicy, and tangy sauce of gochujang, vinegar, sugar, and sesame oil, it offers a balanced, flavorful, and refreshing meal or appetizer.

Soy sauce marinated crab (Ganjang Gejang) is a Korean delicacy of fresh crabs soaked in a soy sauce-based marinade with garlic, ginger, and sugar. Left to absorb flavors, the crab meat becomes tender and savory with rich roe. Served cold, it’s famously called “the rice thief” for its umami-packed taste, best enjoyed with steamed rice.

Spicy marinated pork ribs are Korean BBQ ribs soaked in a gochujang-based sauce with garlic, soy, sugar, and sesame oil, then grilled until tender and smoky. Served with lettuce or perilla leaves and ssamjang, they offer a bold, sweet-spicy flavor and are a favorite at Korean BBQ gatherings.

Spicy mini jokbal features tender, bite-sized pork trotters cooked in a fiery gochujang-based sauce with garlic, soy, sesame oil, and sugar. Rich and gelatinous, it’s served with rice or wrapped in lettuce, often enjoyed as an anju with drinks. Bold, spicy, and savory, it’s a flavorful twist on the classic Korean delicacy.

Spicy ox knee cartilage salad is a Korean dish of tender, chewy cartilage mixed with cucumbers, onions, carrots, and radish. Tossed in a tangy, spicy sauce of gochugaru, vinegar, garlic, and sesame oil, it’s flavorful, refreshing, and rich in collagen, making it a popular health-conscious appetizer or side dish.

Ttarogukbap, or “separate soup and rice,” is a Korean dish where broth and rice are served separately. Made with beef or pork, radish, green onions, and garlic, the rich, hearty broth can be enjoyed alone or mixed with rice. This customizable, comforting meal is especially popular in cold weather.

Yukgaejang is a Korean spicy beef soup with shredded brisket, bracken, bean sprouts, green onions, and garlic in a bold, red pepper–spiced broth. Tender beef and vegetables create a mix of textures, while the hearty, spicy soup is served with rice as a comforting, warming, and nourishing meal, especially in cold weather.