소문난순대국

A traditional Korean soup dish where rice is mixed into a rich broth made from boiling pork bones. It is savory and light, and seasoned with saeujeot or dabeagi (seasoned paste) according to preference.

Similar to gukbap, but the rice and soup are served separately. You can eat the rice separately or mix it into the soup little by little.

Pig's trotters are slowly simmered in a soy sauce and various spice broth. The skin is chewy and the meat is tender, and the generous portion is great for sharing among many people.

A medium-sized portion of jokbal, smaller than the king-sized jokbal. Suitable for 2-3 people as a meal or a drinking snack.

Small-sized jokbal (pig's trotters) where the fun is in picking the meat off the skin and bones rather than the lean meat. Great for enjoying the chewy collagen texture.

A platter featuring various cuts of boiled pork, including head meat and offal. You can enjoy different flavors and textures from each part.

A dish made by boiling and slicing meat from the pig's head. It has a savory and chewy texture due to the balanced mix of fat and lean meat.

A cold meat dish made by pressing and cooling boiled pork head meat. It has a chewy and firm texture, and is delicious when dipped in saeujeot (salted shrimp paste).

A spicy and rich stew that is a great accompaniment to drinks. Rice is not included, and it contains more ingredients than gukbap.

A type of Korean stew served in a pot that is heated at the table. It's popular as a side dish for drinking because you can continuously enjoy the warm broth.

A special large size of the pot stew, larger and more generous than the regular size. It's great for sharing amply among a group.

A dish made by boiling and slicing the pig's stomach lining, called osorigamtu. It is characterized by its unique chewy and savory taste and is loved as a drinking snack.

A Korean-style sausage made by stuffing pig intestines with glass noodles, vegetables, etc., and steaming them. It is soft and savory, and eaten with salt or ssamjang (dipping sauce).

White rice served in a bowl. Eaten with soup dishes.

Boiled pig's head, mainly used for rituals or ceremonies. It is also edible and is a very generous and traditional dish.

A representative clear distilled Korean liquor. It is clean and has a high alcohol content, pairing well with greasy meat dishes or stews.

A refreshing lager beer with a crisp taste. Great for casual enjoyment.

A traditional Korean rice wine made by fermenting rice. It has a milky color, sweet and tangy taste, and a low alcohol content, making it smooth.

Carbonated drinks like cola or cider.