Taeneung-Gol

Pork ribs marinated in a sauce with green tea extract to eliminate any gamey smell and enhance the tender texture. It features a sweet and savory flavor and is grilled over charcoal.

Pork ribs with the bone removed and the tender meat marinated and served. Easy to eat.

A cut of pork where fat and lean meat are layered, offering a rich, savory flavor and a chewy texture. It is the most popular grilled dish among Koreans.

A beef dish made from the lean meat between the rib bones of a cow, offering a chewy texture and rich beefy flavor.

A practical set menu offered only during lunchtime, consisting of marinated ribs, rice, and stew.

A representative Korean stew made by boiling doenjang (soybean paste) broth with tofu, zucchini, and other vegetables. Served as a meal with rice.

A refreshing noodle dish served with chewy noodles in a cold broth. It is popular as a palate cleanser after eating meat.

A steamed dish made by whisking eggs. It is mild and savory, making it a good accompaniment to spicy food or meat.

Steamed white rice served in a bowl. Eaten with meat or stew.

Doenjang-jjigae ordered additionally after eating meat or as a side dish.

Carbonated drinks such as cola and cider.

Korea's representative distilled spirit, characterized by its clear, transparent, and clean taste. It pairs very well with grilled dishes such as samgyeopsal.

Beer that provides a refreshing coolness.

A traditional Korean rice wine made by fermenting rice. It has a milky color and a soft, savory taste.

A clear liquor (cheongju) with a clean and soft taste. It has a clean aftertaste and pairs well with various dishes.

Traditional Korean liquors made with medicinal herbs or fruits. Characterized by a subtle aroma and soft taste.

A fruit wine made by fermenting black raspberries. It is characterized by its sweet, rich flavor and red color.