소윤이네식당

A stew made with cheonggukjang (fermented soybean paste). It has a strong smell but a deep, savory flavor, and is best enjoyed with rice.

A stew made with Korean soybean paste broth, tofu, and vegetables. It's a representative home-style dish characterized by its savory and salty taste.

A spicy stew with soft sundubu (silken tofu), vegetables, and egg. The refreshing broth and soft tofu texture are well-balanced.

A stew made with finely ground soybeans (biji) as the main ingredient, with pork or kimchi added. It has a savory, mild, and soft porridge-like texture.

A stew made by simmering well-fermented kimchi and pork for a long time. With its spicy and refreshing broth, it's one of the most beloved dishes by Koreans.

A summer delicacy of noodles served in cold, rich soybean soup. It features a savory and creamy broth, typically enjoyed with salt or sugar.

Dakbokkeumtang (Spicy Braised Chicken Stew) made with chicken, potatoes, carrots, etc., simmered in a spicy red sauce. The sauce-infused chicken and vegetables are great for a meal or as a side dish.

Spicy stir-fried pork (jeyuk) served with warm tofu. Eating the mild tofu with the stimulating stir-fried pork balances the flavors and creates a harmonious taste.

Jeon (pancake) made by grinding soaked mung beans and mixing with bean sprouts, meat, etc., then pan-frying. Crispy on the outside, soft on the inside, with a savory mung bean aroma.

Pork stir-fried with spicy gochujang sauce and vegetables. It's popular as a side dish for rice or as an anju due to its sweet, spicy, and rich umami flavor.

Squid and vegetables stir-fried over high heat with a spicy sauce. Enjoy the chewy texture of squid and the fiery spiciness.

Gamjajeon (Potato Pancake) made by grating potatoes and pan-frying them. The chewy and crispy texture, along with the inherent mild and savory potato flavor, is excellent.

Jeon (pancake) made by mixing kimchi and green onions with flour batter and pan-frying. The spicy and sour taste of kimchi and the aroma of green onions blend well, making it a great anju for makgeolli.

A spicy stew made with dongtae (frozen pollock), radish, crown daisy, etc. The broth is refreshing and spicy, and the fish is tender and mild.