본가장수촌

A traditional Korean chicken soup made with a whole young chicken, ginseng, jujube, and garlic. It is served with a scorched rice porridge (nurungji) which gives the broth a thick, creamy texture and a savory, nutty flavor. Typically eaten as a restorative meal for energy.

A rich soup made with duck and medicinal herbs, served with scorched rice porridge. Similar to the chicken version but with the deeper, more robust flavor of duck meat. The scorched rice adds a chewy texture and savory taste to the thick broth.

Spicy whelk salad. Chewy sea snails (whelks) are tossed with fresh vegetables like cucumbers, onions, and scallions in a spicy, sweet, and tangy red chili paste sauce. This item is served without noodles (sari). A popular appetizer to pair with alcohol.

Korea's most popular distilled spirit. Clear and colorless with a clean, crisp taste similar to diluted vodka but slightly sweeter. Best enjoyed chilled.

Bottled beer. Typically a light, refreshing lager that pairs well with spicy Korean dishes.

A clear, refined rice wine fermented at low temperatures. It has a smooth, clean taste and mild aroma, somewhat similar to cold sake.

Soft drinks such as cola or cider.

Korean black raspberry wine. It has a deep red color and a sweet, fruity flavor with a hint of tartness. Often enjoyed as a dessert wine or with rich foods.

A traditional fermented rice wine infused with ginseng and various medicinal herbs. It has a distinct herbal aroma and a slightly sweet, mellow taste.

A traditional wine made from hawthorn berries and cornus fruit. It offers a balance of sweet and sour flavors with a fragrant, fruity character.