전주콩뿌리콩나물국밥 위례점

A clear and refreshing soup with rice and bean sprouts. Characterized by the crunchy texture of bean sprouts and the light broth. Best enjoyed with kimchi or pickled radish.

Dried pollack and bean sprouts are added to create a richer and more refreshing broth. Especially good for hangovers. Season with salted shrimp to taste.

Bean sprout soup with finely chopped squid added for a chewy texture and umami. It has a refreshing and clean taste. Best enjoyed hot.

A soup with a savory doenjang (soybean paste) base and plenty of dried radish greens. The soft radish greens and deep broth are harmonized. A healthy and comforting dish.

A hearty soup made with sundae (blood sausage) and offal, seasoned to be spicy. The rich meat broth and spicy flavor are well-balanced. Enjoy a filling meal by mixing in the rice.

Bibimbap with boiled bean sprouts, various vegetables, and seaweed flakes on top of rice. Mix well with the sauce. Enjoy the crunchy texture and savory flavor.

A rich and savory soup made by simmering Korean beef head meat for a long time. Contains chewy head meat. Season with salt and pepper to taste.

A dish made with a thick, handmade pork patty, fried crispy. Served with a sweet sauce. A popular menu item that even children love.

Buckwheat noodles served in a cold soy sauce broth. Enjoy the refreshing and slightly pungent taste with radish juice and wasabi. Goes well with hot weather.

Chewy noodles mixed with a spicy and sweet sauce and vegetables. A stimulating taste that whets the appetite. Topped with a boiled egg.

A soup with savory beef brisket and various seafood. The richness of the meat and the refreshing taste of the seafood are harmonized. A satisfying meal.

A stew made with semi-dried pollack (kodari) braised in a spicy sauce. The chewy kodari and spicy sauce are perfect with drinks. Tastes even better with bean sprouts.

Monkfish stir-fried with bean sprouts, minari (water dropwort), and other ingredients in a spicy sauce. The tender monkfish and spicy flavor are exquisite. You can also stir-fry rice in the leftover sauce.

A dish of fermented skate, sliced. Its pungent, unique aroma and flavor are intense. Enjoy it as 'samhap' (three-harmony combination) with aged kimchi and pork, or dip it in salt.

Pork cutlet served as a snack. The crispy coating pairs well with beer. May be a larger portion than the meal option.

Fresh squid, lightly blanched to be chewy and tender. Dipped in cho-gochujang (spicy red pepper paste), it complements the sweet and sour taste. Great as a light snack with drinks.

Dried yellow corvina, dried in the sea breeze and aged in a whole barley jar. It has a salty, chewy texture and a unique flavor. It's a delicacy to eat with rice soaked in green tea broth.

A grilled mackerel, pan-fried to a golden brown. Crispy on the outside, moist on the inside, with a savory flavor. Excellent as a side dish for rice or as a snack with drinks.

White rice.

An option to order an additional piece of pork cutlet.

Korea's representative distilled spirit, with a clear and clean taste. Pairs well with various Korean dishes such as samgyeopsal (pork belly) or stews. Served cold in small glasses.

A crisp and refreshing lager beer. The sharp carbonation pairs well with oily food. A good beer for a light enjoyment.

A traditional Korean rice wine made from fermented rice. It has a smooth, savory taste and moderate carbonation. Pairs perfectly with pajeon (savory pancake) or kimchi.

A sweet alcoholic beverage made by boiling makgeolli with medicinal herbs, resulting in a low alcohol content. It has a subtle cinnamon aroma and can be drunk warm or cold. Also called a hangover cure drink.

Carbonated drinks like cola or cider.