우밀가 역삼점

This is a Pyongyang-style cold noodle dish where buckwheat noodles are served in a cold broth. The broth is typically a mix of meat broth and dongchimi (radish kimchi water), with a mild and refreshing taste. The noodles have a characteristic rough texture that breaks easily.

This is a cold noodle dish where buckwheat noodles are mixed with a spicy and sweet sauce based on gochujang. It is topped with crisp cucumber, pickled radish, and a boiled egg.

These are noodle portions that can be added when you run out of noodles while eating naengmyeon or noodles.

This is a traditional noodle dish from the Andong region of Gyeongsangbuk-do. It uses thin and soft kalguksu noodles made by mixing wheat flour with bean powder, and is boiled in a rich meat broth made from brisket or beef bone broth with zucchini, green onions, etc.

This is a Korean soup dish with rice mixed into hot meat broth. It is made by boiling beef, radish, and bean sprouts, giving it a refreshing and savory taste, and is eaten with kkakdugi or kimchi.

This is a soup dish made by adding thinly sliced rice cakes to clear broth or beef bone broth. The chewy texture of the rice cakes and the deep broth flavor are combined, and it is often enjoyed on New Year's Day but is also good for regular meals.

This is a nourishing soup made by boiling beef ribs until tender and extracting the broth. The tender, cooked rib meat is delicious to eat, and the addition of glass noodles and green onions makes the broth refreshing.

This is a premium nourishing dish made by adding nutritious abalone to rich galbitang. You can enjoy the harmony of chewy abalone and tender ribs.

This is a soup made by boiling beef and seaweed, one of the most familiar home-style dishes for Koreans. It has a savory and mild broth with tender seaweed that stimulates the appetite.

These are steamed dumplings filled with minced pork and various vegetables. The thin dumpling wrappers are filled with juicy meat and are delicious dipped in soy sauce.

This is a jeon dish made by grinding soaked mung beans and mixing them with bean sprouts, meat, etc., then pan-frying it thickly. It is crispy on the outside, moist on the inside, and retains the savory flavor of mung beans.

A set menu consisting of buckwheat jelly, pan-fried dishes, noodles, and dessert. You can enjoy a variety of dishes like a course meal, making your dining experience richer.

This is a set course meal that includes buckwheat jelly, suyuk (boiled meat), noodles, and dessert. You can enjoy tender suyuk and clean noodles together.

This is the most abundant course meal, including buckwheat jelly, boiled pork slices, pan-fried dishes, noodles, and dessert. You can experience a variety of Andong's local dishes at once.

This is a traditional dish from the Pyongyang region, a hot pot dish served on a brass tray with thinly sliced beef slices, vegetables, mushrooms, and broth, meant to be shared by several people. The broth is mild and the meat is tender.

This menu item can be added when you need more meat while eating main meat dishes like Eobok Jaengban.

This is a representative Korean meat dish where thinly sliced beef is marinated in a sweet and savory soy sauce and then cooked with vegetables. It's a flavor loved by everyone, young and old.

This is a dish made by boiling beef brisket or shank until tender and then thinly slicing it. It is lean and has a mild flavor, and can be enjoyed dipped in soy sauce.

This is suyuk made by boiling pork without any gamey smell and thinly slicing it. It is characterized by its moist and tender texture and is even more delicious with salted shrimp or kimchi.

This is a fish jeon made by lightly frying slices of white fish coated in egg batter until golden brown. You can enjoy the tender and mild flavor of the fish.

This is a lightly blanched and thinly sliced fresh octopus. It has a chewy yet tender texture and is delicious dipped in cho-gochujang (spicy red pepper paste sauce) or sesame oil with salt.

This is a dish made with buckwheat jelly, served with toppings like kimchi, seaweed flakes, and sauce. You can enjoy the smooth texture and the unique savory aroma of buckwheat.

This is one of Korea's most popular makgeolli brands. It is a cloudy rice wine made by fermenting rice, with a refreshing carbonation and a sweet, savory taste.

This makgeolli is produced by a brewery with a long tradition. It is characterized by its smooth finish and clean taste.

This is the most popular distilled spirit in Korea. It is clear and transparent, with an alcohol content that leaves a clean aftertaste. It pairs well with various Korean dishes.

This is a cool and refreshing beer. It pairs well with oily foods or jeon (pancakes).

This is a Korean beer brand known for its rich and full-bodied flavor, made with a brewing process that does not use water dilution.

This is a clear rice wine (cheongju) made by fermenting rice at low temperatures. It has a clean taste and a subtle aroma, making it a good pairing with raw fish or mild dishes.

This is a traditional medicinal liquor made with ginseng and various medicinal herbs. It has a unique aroma and a slight sweetness.

This is plum wine made by fermenting plums. The unique refreshing and sweet taste of plums makes it a good aperitif or accompaniment to meals.

This is a fruit wine made by fermenting bokbunja (a type of wild berry). It has a deep red color and a sweet, rich fruity aroma.

This is a premium distilled soju aged in oak barrels. It has a deeper aroma and a smoother taste than regular soju.

This is a premium soju distilled from our rice. The 25% product features a smooth taste and a clean aroma, making it suitable for drinking straight or on the rocks.

This is a premium soju distilled from our rice. The 41% product boasts a deep flavor and a clean finish despite its high alcohol content.