Bornga has different kinds of charcoal barbecue.
Koreans like to wrap charcoal barbecue and ssamjang (condiment made from soybean paste) with fresh leafy vegetable.
This unique Korean food is called ssam. Koreans put charcoal barbecue and ssamjang (condiment made from soybean paste) on large leafy vegetables and wrap those together with their hands into a bite size.

Korean ancestors ate fresh vegetables of distinctive flavors, such as bitter, spicy, astringent, and sour, which grew on mountains and fields, after adding flavor-enriching sauces. They wished healthiness, even when they eat one clump of grass or a tree sprout. Likewise, ssam has settled as the Korean food culture.

Bornga serves diversity of fresh vegetables on a square wicker tray.
Whatever be customers' taste requirement, Bornga offers the just right kinds of charcoal barbecue sauces to enhance flavor.