Maehwa Ssambap

Woorang Ssambap Set is a traditional Korean wrap dish, featuring a healthy spread with fresh쌈 (ssam) vegetables, various meats, seafood, and nuts, all wrapped with a soybean paste made with snails. It is served with spicy stir-fried pork (Jeyuk Bokkeum), soy-marinated shrimp (Ganjang Saeu), and crispy fried flounder, along with savory soybean paste soup (Doenjang Guk) and stone pot rice (Dolsotbap). The ssam vegetables, Jeyuk Bokkeum, and Ganjang Saeu are refillable. Wrapping various ingredients together and eating them in one bite allows you to enjoy a variety of flavors and textures.

Children's Pork Cutlet is a Korean adaptation of Japanese tonkatsu, where thin slices of pork sirloin are fried and then topped with sauce. It features a crispy exterior and a tender interior, typically served with a sweet or tangy tonkatsu sauce. It's a popular dining-out option for children, served with rice and salad for a complete meal.

Memil Jeonbyeong are traditional Korean crepes made by thinly pan-frying buckwheat flour batter, then rolling them up with a filling of spicy seasoned vegetables and meat. They offer a harmony of crispy yet chewy buckwheat wrappers and the spicy filling. They are often enjoyed as a snack or with makgeolli (rice wine), and are typically cut into bite-sized pieces and dipped in soy sauce.

Seafood Pajeon is a Korean-style pancake made with flour batter generously mixed with fresh seafood (like squid and shrimp) and green onions, then pan-fried until golden brown. It's crispy on the outside and moist on the inside, with the refreshing taste of seafood and the fragrant aroma of green onions creating a savory and deep flavor. It's a representative dish enjoyed with makgeolli on rainy days, and tastes even better dipped in soy sauce.

Boiled Octopus (Muneo Sukhoe) is a dish made by lightly boiling fresh octopus and slicing it thinly. It retains the octopus's characteristic chewy and firm texture and oceanic aroma, and is lean due to its low fat content. It is typically dipped in cho-gochujang (spicy red pepper paste) or oil and salt, and is popular among those who enjoy alcoholic beverages or seafood dishes.

Shrimp Tempura is made by coating fresh shrimp in batter and frying it until crispy. The exterior is golden and crisp, while the inside is plump and tender, filled with succulent shrimp meat, offering a savory and delicate flavor. It is usually dipped in soy sauce or tartar sauce and is a popular dish enjoyed by both children and adults.

Tteokgalbi is a traditional Korean grilled rib dish made by seasoning minced beef or pork (or a mix) and shaping it into patties before grilling. It is characterized by its tender texture and sweet and savory marinade. Grilling over charcoal adds a subtle smoky flavor, making it even more delicious. It's a great side dish for rice or an accompaniment to drinks, and children also love it.

A general term for refreshing drinks such as various carbonated beverages and juices. They are great for enjoying during or after a meal to cleanse the palate.

Choose from Korea's representative alcoholic beverages: beer, soju, or makgeolli. Beer has a cool and refreshing taste that pairs well with various foods, while soju is a distilled spirit with a clean and strong flavor. Makgeolli is a traditional fermented rice wine with a smooth finish and a subtle sweetness. You can experience Korean drinking culture according to your preference.

Chungha is a representative Korean clear rice wine (Cheongju), made by fermenting rice and filtering it until clear. It is characterized by its clean, smooth taste and subtle aroma, and drinking it chilled adds a refreshing quality. It is often enjoyed with raw fish or seafood dishes and is a great light alcoholic beverage.

Baekseju and Sansachun are traditional Korean medicinal liquors (Yakju), brewed with medicinal herbs. Baekseju, made with ingredients like goji berries, has a smooth and fragrant taste, while Sansachun uses hawthorn berries, offering a sweet and sour flavor with a subtle herbal aroma. Both liquors are mild and smooth, making them easy to enjoy and pairing well with traditional foods like Hanjeongsik (Korean set meals).

Bokbunja is one of Korea's traditional fruit wines, made by fermenting wild raspberry berries. It features a sweet and sour taste with a distinct, rich fruity aroma and a beautiful red hue. It is known for its health-promoting properties and is often enjoyed with meat dishes or as a dessert wine.