소문난 감자탕•뼈해장국

A soup dish made with pork backbone, potatoes, and dried cabbage, seasoned spicy. The broth is rich and deep, and it's enjoyable to pick the meat off the bones. It's good for both meals and as an accompaniment to drinks.

A dish made by steaming pork backbone with a spicy and sweet sauce, bean sprouts, and other ingredients. It has a light broth and is a style of pork backbone dish similar to seafood jjim.

A representative Korean health food made by stuffing a young chicken with glutinous rice, ginseng, dates, garlic, etc., and simmering it thoroughly. The broth is light and the chicken is tender, making it easy to digest.

A portion of Gamjatang served in an individual earthenware pot. It's popular as a meal because you can easily enjoy the lean meat from the pork backbone and the spicy broth.

An extra-large size of Ppyeohaejangguk with increased portions. Enjoy more meat and broth.

A spicy soup made with beef tripe (yang) and blood curd. The chewy texture of the tripe and the soft blood curd harmonize well, and it's good for relieving hangovers.

A sundae soup made with sundae and pork offal, seasoned with a spicy sauce for a hearty flavor.

A hearty soup made with sundae and pork offal, simmered to a milky white broth. It has a light and savory flavor, and can be seasoned with salted shrimp or 'dadaegi' (spicy paste) to taste.

A clear soup made with bean sprouts and dried pollack (dried cod). The broth is refreshing and clean, making it excellent for breakfast or as a hangover cure.

A dish of sundae steamed without broth and served on a plate. It contains glass noodles, vegetables, and blood curd, and is eaten with salt or ssamjang.

A noodle dish made with chewy noodles incorporating Gomchwi (burdock leaves) served in a cold broth. It has a refreshing and clean taste.

A cold noodle dish made with Gomchwi-infused noodles mixed with a spicy and sweet sauce. Its appetizing spiciness is a key feature.

An extra-large size of Bibim Naengmyeon with increased portions.

This is an add-on menu item for when you run out of meat (pork backbone) while eating Gamjatang or Jjim.

Flour dough (sujebi) to add to the soup. Enjoy the chewy texture.

Various vegetables that can be added to the soup.

An add-on menu item for dried cabbage (boiled outer leaves of napa cabbage) in the soup. The soft, broth-soaked dried cabbage is a delicacy.

An add-on menu item for potatoes in Gamjatang.

Clear sweet potato starch noodles to add to the broth.

Ramen noodles to add and cook in the soup.

A bowl of white rice.

A dish made by stir-frying rice with seaweed flakes and sesame oil in the remaining sauce after eating the main dish.

A crisp and refreshing lager beer.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is about 16-17%.

A Korean rice wine that is clean and smooth.

A traditional Korean rice wine made from rice. It is white, savory, and effervescent.

An herbal liquor brewed with various medicinal herbs, including ginseng. It is characterized by its subtle aroma and smooth taste.

A fruit wine made with Bokbunja (a type of raspberry). It has a sweet and rich fruity aroma.

Carbonated drinks like Coke or Sprite.