곽홍백외식연구소

A rich and spicy Korean soup made with pork backbone, potatoes, and vegetables like cabbage and green onions. The broth is deep and savory, seasoned with gochujang (chili paste) and wild sesame seeds. Meat is picked from the bones and eaten with the soup.

A set menu featuring grilled mackerel and flounder. The fish is salted and grilled until the skin is crispy and the meat is tender. Served with rice and side dishes.

A grilled fish combination of mackerel and rockfish. Rockfish has a firm texture that complements the oily, savory taste of mackerel. Best enjoyed with steamed rice.

A set including grilled mackerel and cutlassfish. Cutlassfish is a long, slender fish with delicate, soft white meat. A classic Korean grilled fish pairing.

A grilled fish set with mackerel and tongue sole. Tongue sole is a flatfish known for its semi-dried, chewy yet tender texture when grilled.

A comprehensive grilled fish set for one person, including mackerel, flounder, and rockfish. Offers a variety of textures and flavors in one meal.

Mackerel braised in a spicy soy-based sauce with radish and vegetables. The fish absorbs the savory, spicy broth, making it perfect for eating with rice.

Cutlassfish braised in a spicy red pepper sauce. The delicate meat of the cutlassfish pairs well with the sweet and spicy flavor of the cooked radish and sauce.

Rockfish braised with spicy seasonings and vegetables. Rockfish holds its shape well during braising, offering a firm and satisfying texture.

Fresh pork belly slices grilled at the table. Rich in fat and flavor, typically wrapped in lettuce with garlic, dipping sauce, and side dishes.

Beef rib meat, cut into bite-sized pieces for grilling. It has a chewy texture and savory beef flavor. Dip in salt or sauce after grilling.

Premium Iberico pork, known for its marbling and nutty flavor. Grilled to bring out its juicy and tender qualities.

Large marinated pork ribs. The meat is tenderized and soaked in a sweet soy-based sauce before grilling. Sweet, savory, and very popular.

Beef or pork entrails (intestines/rectum) known as makchang. Chewy and fatty, they become crispy on the outside when grilled. Often eaten with a special soybean dipping sauce.

Thick cuts of pork grilled simply with salt to highlight the natural flavor of the meat. Savory and juicy.

Pork jowl meat, prized for its crunchy yet tender texture and marbling. Rich and flavorful when grilled.