서오릉돼지집

A Korean stew made by simmering whole pork (with fat attached) and aged kimchi (fermented for a long time) until slightly reduced. The broth is spicy and savory with a rich umami flavor. It is simmered at the table and mixed with rice or wrapped in perilla leaves.

A representative Korean barbecue dish where fresh pork belly is grilled on a griddle. It is characterized by the harmony of savory fat and chewy lean meat. Grilled meat is dipped in salt or wrapped in lettuce or perilla leaves.

Korean steamed dumplings filled with minced meat and vegetables. The dumpling wrappers are chewy, and the filling is juicy and moist. Dip in soy sauce.

Add pork to duruchigi or grilled dishes to enjoy a generous portion.

A dish made by whisking eggs and steaming them gently in an earthenware pot. Its texture is as smooth as pudding and its flavor is mild, soothing the palate when eaten with spicy food.

Rice cakes cooked in the duruchigi broth. Adds a chewy texture.

Tofu added to duruchigi. The spicy broth seeps into the soft tofu, making it even richer.

Ramen noodles cooked in the broth of jjigae or braised dishes. The chewy noodles pair well with the spicy broth.

Dried seaweed. Wrap rice with it and dip in soy sauce, or enjoy it with duruchigi for a nutty flavor.

A savory stew made by dissolving Korean traditional fermented soybean paste (doenjang). It contains vegetables like tofu and zucchini and is great to eat with rice.

Add mushrooms to the dish for a chewy texture and enhanced flavor.

Rice freshly cooked in an individual pot. It is stickier and more flavorful than regular rice, and after serving the rice, you can add hot water to make sungnyung (scorched rice soup).

White rice served in a stainless steel bowl.