바람난수제비

A dish with chewy handmade dough flakes in spicy jjambbong soup. It contains squid and clams, making the soup refreshing and spicy, and is popular for hangovers.

A savory handmade dough flake soup made with rich beef bone broth, dried pollack, and seaweed. The nutty aroma of perilla oil blends in for a mild and smooth taste.

A handmade dough flake soup that is thick and nutty from plenty of peeled perilla powder. Glutinous rice and black sesame are added for rich nutrition and a filling meal.

A rice bowl with thinly sliced pork belly and crisp bean sprouts stir-fried in oyster sauce, enhanced with a smoky flavor. Topped with a fried egg, it makes for a hearty meal.

A bibimbap made by mixing well-fermented, crisp yeolmu kimchi and various vegetables with gochujang. Its sweet and spicy flavor stimulates the appetite, and you can enjoy fresh vegetables.

A Cantonese-style handmade dough flake soup made with a chicken stock base, tomatoes, and eggs. The savory flavor of tomatoes and the smooth soup are comforting.

A spicy soft tofu stew with seafood and vegetables. It's seasoned with chili oil for a sharp taste and is good to eat with rice alongside the soft tofu.

Fried dumplings filled with glass noodles, vegetables, and meat. They are crispy and feature a spicy kick from Cheongyang chili, preventing them from being greasy.

Buckwheat noodles served in cold dongchimi broth. It's nutty with plenty of seaweed flakes and sesame seeds, and the sweet and sour broth cools you down.

A dish with kalguksu noodles instead of handmade dough flakes in spicy jjambbong soup. The spicy and rich seafood broth harmonizes with the soft noodles.

A rice soup made by adding dried pollack and seaweed to a broth simmered for a long time. The deep and refreshing soup is good for breakfast or as a hangover cure.

A summer delicacy made by serving noodles in a rich and nutty black soybean (seoritae) broth. It's enjoyed cold with ice, seasoned with salt or sugar.