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Everland refines menu to elevate theme park's dining appeal
Everland's new three seasonal signature menu items: kimchi stew with grilled mackerel, jjamppong and handmade pork cutlet / Courtesy of Everland
By Jhoo Dong-chan
Everland, a theme park operated by Samsung C&T Resort Group, is spotlighting three signature menu items this spring as it looks to strengthen its dining appeal alongside its rides and seasonal attractions.
The theme park selected kimchi stew with grilled mackerel, jjamppong (a Korean-Chinese noodle soup characterized by a fiery red, spicy broth) and handmade pork cutlet as its three signature dishes for the season, each drawn from a different restaurant within the park.
The kimchi stew and grilled mackerel come from Han-ga-ram, Everland's Korean restaurant. The stew is made with fermented kimchi and thick-cut pork belly simmered for depth of flavor, while the mackerel is grilled to a crisp exterior with a moist center.
The restaurant recently completed a roughly three-month renovation ahead of the spring season, with updates to its interior and exterior design, tableware and cutlery. The refreshed menu also includes new items such as aged kimchi and octopus bibimbap, bulgogi sprout bibimbap and handmade grilled tteokgalbi.
China Moon, the park's Chinese restaurant, offers jjamppong as its signature dish. The broth is made from a pork-based stock and combines various seafood and vegetables with a flame-cooked finish. Everland said the dish has been particularly popular with visitors looking for a hearty meal after a full day of outdoor rides and activities.
The third signature item, a handmade pork cutlet, is available at a restaurant located near the entrance to Aesop Village. Everland said the cutlet is prepared in-house by its own cooks, using fresh breadcrumbs, controlled frying temperatures and resting time to achieve a crisp exterior and tender interior.
Across the park this spring, Everland is offering more than 400 menu items spanning Korean, Chinese, Western and snack categories.
This article was published with the assistance of generative AI and edited by The Korea Times.