Bangbae-dong Gourmet Grimnabé
(From shabu-shabu to mille-feuille nabe)
It originated from Genghis Khan and went through Japan
What is shabu-shabu that came to Korea
It's one of the foods that became popular in the 2000s
Due to the health-conscious wellness boom
There are many shabu-shabu that also uses vegetables
It became popular, and according to the ingredients it contains
It's still an item that can be diversified
A lot of people are getting it for food
The restaurant I'm going to introduce today is shabu-shabu
Wear a different name such as hot pot or suki
It is being sought by the public these days
What is a pot containing a thousand layers of leaves
It is a place where the meaning “mille-feuille navée†is
Go to Bangbae-dong Street, a great place to have a drink
Let's run together tonight
Today's menus
Bangbae-dong Gourmet Picture Navi…
Take Exit 7 of Naebang Station (Line 7)
You will arrive within 10 minutes on foot
A place that specializes in nabe
There aren't many in my country, but it's nice to see you
Here's the menu
For lunch, curry or identity
I think it would be good to sell pork cutlet
Also, it must be equipped with soba
An à la carte dish to go with a hot pot or
If you also prepare a side menu, it's a icing on the cake
It's always nice to have water like this
Start with a salad and a pleasant starto
Soy sauce and chili sauce are also delicious
Mille-feuille Nabe (medium 29,000)
It came out based on 2 to 3 people
There were plenty for two to eat together.
The meat also came out quite a bit
From Kalguksu sari to burdock congee
It's an included price, so check out
The one <오늘 ë먹지> that came out recently..
Mille-feuille is also famous as a dessert
It means a thousand leaves
88.. 888 I'll try to cook
By taking one point…
Cook according to the sauce to your liking
After a while, I ate plenty of vegetables
It's good that the soup is cool
Meat is better meat than vegetables, but
Whether it's mushrooms or bean sprouts today
Eat while thinking about your health ^^
Picturesque shot
Is that why this is a picture?
Why am I doing this today?
Gagopa Kobe again
I don't think of lime, baby
Suzhou (4,000)
Have a drink with a friend from Gumi
This guy is also a diner
Talk about eating out throughout the meal
(An age where men are also cool)
Cold setting while preparing kishimen
Ready to go
Until the kishimen noodles are soft
The soup that has become a little thicker is my star
What is the kishimen noodles eaten in shabu-shabu
Why is it so good that it spreads slightly 🙂
At this point, I'm full, but even burdock congee
Slightly raw carrots and burdock
You hid alive, but a little longer
I think it would be nice to kill them
But even after 10 years, this configuration
It's always a call full of calls
I visited late, but it was full…
Shabu-shabu specialty stores are usually large
I tend to set up a restaurant, but this place is small
Shabu-shaburan items are eaten for a long time
Since it's food, the table turnover rate is low
What's more, the concept of a meal is stronger than dinner
Suitable for lunch, depending on the commercial area
There are also many things to keep in mind
However, there are still consumer needs
Compose with fun à la carte dishes
I think it would be nice to make it together
Features that only this place can have
Wouldn't it be competitive if it were developed
I'm thinking about it 🙂
