양평해장국 고덕비즈밸리 고덕역점

A hearty soup made with blood sausage and beef tripe (stomach) in a spicy broth. Bean sprouts add a refreshing and clean taste, enhanced by the flavor of chili oil. Served in a hot earthenware pot, it's great with rice mixed in.

A hearty soup with beef, radish, and bean sprouts. Its spicy and savory broth is excellent. A satisfying meal.

A rich soup made with various beef offal parts. Enjoy the chewy texture of the offal and the deep, rich broth. You can add chili paste or chili oil to your preference.

Haejangguk with only blood sausage (solidified beef blood). You can fully enjoy the soft and bouncy texture of the blood sausage.

A clear soup made with dried pollack (Hwangtae). Its refreshing and light broth is ideal for those seeking a non-spicy hangover remedy.

A warm soup dish with hearty meat dumplings. The soft dumpling wrappers and juicy filling make it enjoyable for everyone, young and old.

Bibimbap mixed with a thick, savory soybean paste (gangdoenjang) and vegetables. The savory and salty flavor of the gangdoenjang stimulates the appetite.

Bibimbap with fresh raw beef and various vegetables served over rice, mixed with gochujang sauce. The savory flavor of the raw beef and the crispiness of the vegetables harmonize well.

Tenderly boiled Korean beef head meat and tendon. It features a light and chewy texture, perfect as a side dish with drinks. Dip it in the accompanying sauce.

A hot pot dish made with savory beef tripe, various offal, and vegetables in a spicy broth. The broth is rich and the flavor of the tripe is deep. Great for sharing among a group.

A hot pot in the style of Yangpyeong Haejangguk, generously filled with beef tripe (stomach) and blood sausage. Enjoy the spicy broth and abundant ingredients.

A hot pot dish primarily made with 'sugure,' a special cut between the skin and meat of beef. Sugure is known for its chewy and savory taste and is a prized ingredient. It is simmered in a spicy broth.

Fresh raw beef thinly sliced and seasoned. It is tender, savory, and excellent as a side dish or appetizer with drinks.

A platter of steamed mandu. Chewy dumpling wrappers filled with a mixture of meat and vegetables.

Add blood sausage (solidified beef blood) to the main dish.

Add beef tripe (stomach) to the main dish.

Add various offal to the main dish.

Add meat to the hot pot or suyuk menu.

Add beef tripe to the hot pot menu.

Add Sugure to Sugure Hot Pot

Add lung to the hot pot menu.

Udon noodles to be added to the remaining broth after finishing the hot pot.

Rice stir-fried with the remaining sauce after a meal, mixed with rice and seaweed flakes.

Korea's representative distilled liquor, clear and transparent. Its clean taste and high alcohol content pair well with spicy soups.

A refreshing and crisp beer.

A traditional Korean fermented liquor made from rice. It has a milky color, a savory taste, and the refreshing fizziness of carbonation.

Carbonated drinks like cola or cider.

A traditional distilled liquor, one of Joseon's 3 Great Famous Liquors. It contains medicinal herbs like cinnamon and tangerine peel, characterized by its unique aroma and red color. Although high in alcohol content, it has a smooth finish and a lingering sweetness.

A traditional soju brewed with pear, ginger, turmeric, cinnamon, and honey. The refreshing taste of pear and the spiciness of ginger create a unique aroma and flavor.

A distilled liquor made by mixing distilled bamboo oil (Jukryeok), obtained by roasting bamboo over charcoal, with medicinal herbs. It is a premium liquor with a subtle bamboo aroma and the flavor of medicinal herbs.