Idaejo Ppyeodagwi Seoksu Branch

A representative Korean soup dish made by boiling pork neck bones, potatoes, and dried radish greens with a spicy broth. It is characterized by its savory and spicy broth, and the fun of eating the meat off the bones. Enjoyed as a hangover cure or with drinks.

Additional pork neck bones are provided for Gamjatang. Order this when you want to enjoy a more generous portion.

A hot pot hangover soup made with similar ingredients to Gamjatang. It contains pork neck bones and dried radish greens, characterized by its refreshing and spicy broth. Good for relieving fatigue with its hot soup.

A hangover soup made with ox blood curd as the main ingredient, boiled with bean sprouts, dried radish greens, etc. Its refreshing and deep broth is excellent, and it is known for its detoxifying effects.

A spicy and sweet dish made by marinating pork in gochujang (red chili paste) and stir-frying it with vegetables. Popular to eat with rice or as a side dish with drinks.

A dish made by stir-frying various finely chopped ingredients with rice. It can be made by stir-frying the leftover sauce from a main dish, and it makes for a savory and satisfying meal.

A bowl of warm, steamed rice. It pairs well with any soup dish and is a staple food for Koreans.

Samgyeopsal (Pork Belly), one of the most popular cuts of pork among Koreans. It is characterized by its savory and chewy texture and is mainly eaten grilled or added to stews.

A representative Korean stew made by boiling well-fermented kimchi with pork or tuna. Its sour yet spicy flavor is excellent and goes well with rice.

A traditional Korean stew made by dissolving savory doenjang (soybean paste) and boiling it with tofu, zucchini, onions, and other vegetables and meat. Characterized by its mild and deep flavor.

A traditional Korean dish made by marinating thinly sliced beef in soy sauce and simmering it in an earthenware pot. Characterized by its sweet and savory flavor, it's delicious to mix the tender meat and broth with rice.

A Korean-style adaptation of Western-style tonkatsu, made by thinly pounding pork, coating it in breadcrumbs, and frying it. Characterized by a crispy coating and tender meat, served with a sweet sauce. The 'For Kids' option is a suitable portion and taste for children.

A traditional food from Gangwon Province, made by thinly pan-frying buckwheat flour into crepes, filling them with ingredients like kimchi, pork, and bean sprouts, and rolling them up. It's a delicacy with a savory and mild taste complemented by spicy fillings.

Mandu (Dumplings) boiled after being filled with ingredients such as pork, tofu, and vegetables, wrapped in dumpling wrappers. Characterized by soft wrappers and moist filling, eaten with soy sauce dip.

Mandu (Dumplings) fried until golden after being filled with ingredients such as pork, tofu, and vegetables, wrapped in dumpling wrappers. Characterized by crispy wrappers and savory filling, eaten with soy sauce dip.

A representative Korean distilled spirit. It is clear and transparent, with an alcohol content typically around 16-25%. Enjoy its clean and refreshing taste with various foods.

A popular, refreshing beer in Korea. Characterized by its crisp and cool taste, it pairs well with greasy or spicy foods.

A traditional Korean rice wine made with rice as the main ingredient. It has a milky, opaque color and is characterized by its sweet and sour taste. It pairs well with jeon (pancakes) or bindaetteok (mung bean pancakes).

A Korean refined rice wine characterized by its clean and smooth taste. It is clear and transparent, a luxurious liquor similar to sake. It pairs particularly well with seafood dishes.

A refreshing drink, such as a variety of carbonated drinks or juices. Good for cleansing your palate during or after a meal.