금수레 황금옻닭

A chicken baeksuk simmered with matsutake mushrooms and various medicinal herbs. It features the unique rich aroma of matsutake mushrooms and a deep broth. You can enjoy the chewy texture of native chicken. · After taking out the meat and dipping it in salt, it is good to enjoy the rich broth or mix it with glutinous rice.

A chicken baeksuk simmered with oak mushroom (Eomnamu). Those who cannot eat lacquer tree (옻) can enjoy this dish, and the broth is light and refreshing. It is known to be good for liver health. · It is even more delicious to wrap the breast meat with the provided glutinous rice, laver, and kimchi.

A nourishing dish simmered using golden lacquer tree (옻) aged over 80 years. The broth is deep and rich, warming the stomach and intestines. Lacquer tree broth is refillable. · We recommend trying the broth first, then wrapping the breast meat with glutinous rice, laver, and kimchi while it's hot.

A dish made by simmering a native chicken in a spicy gochujang sauce with potatoes and vegetables. The spicy and sweet flavors blend well, making it suitable for a meal or as a side dish with drinks. · It is good to mix rice in the broth or finish with fried rice.

A single-serving Samgyetang made by simmering young chicken and herbal ingredients in a rich lacquer tree broth. Served in a stone pot, it's good for warming and nourishing the body. · The chicken is stuffed with glutinous rice, making it a filling meal.

A savory stir-fried dish of chicken gizzards with garlic and chili peppers. Its chewy and crunchy texture is appealing. · Best enjoyed as a side dish with alcoholic beverages.

A Korean pancake made by adding well-ripened kimchi and frying it until crispy and golden brown. The spicy and sour taste of kimchi harmonizes with the savory flavor of oil. · It tastes even better with Makgeolli or Dongdongju.

An option to add matsutake mushrooms when ordering Neungi Baeksuk.

Korea's representative distilled liquor, characterized by its clear and clean taste. · The alcohol content is about 16-17%, and it is drunk from a small glass.

A refreshing lager beer. Good to enjoy chilled.

A traditional Korean unfiltered rice wine made by fermenting rice. It is milky white with a tangy and sweet taste due to carbonation.

A medicinal liquor brewed with various medicinal herbs. It has a soft and subtle ginseng aroma.

A nourishing liquor made by steeping lacquer tree (옻), excellent to pair with Otdak (lacquer chicken).

A clean and smooth tasting Cheongju (refined rice wine). It goes down easily, making it good for a light drink.

A fruit wine made from bokbunja (black raspberries). It is characterized by its sweet and rich fruit flavor.

A raw rice wine with live yeast, as it has not undergone pasteurization. It has a good flavor as it is made with glutinous rice.

A fizzy carbonated drink.

A clear and transparent carbonated drink with a lemon-lime flavor.

A carbonated drink with fruit flavors.

A traditional Korean beverage made by floating rice grains fermented with malt. It is sweet and aids digestion.

Chewy glutinous rice. It's good to mix with Otdak broth or wrap with meat.

A bowl of white rice.

Fresh chives. Adding them to soups or baeksuk enhances the aroma.

Dried laver (seaweed). Used for wrapping glutinous rice and chicken.

Spicy fermented napa cabbage kimchi.