진미기사식당

A stew made with Korean traditional fermented soybean paste, with tofu, zucchini, onion, and various other vegetables. It is characterized by its savory and salty taste with a deep umami flavor. It is great as a meal with rice.

A stew made with soft tofu as the main ingredient, simmered in a spicy broth. The spicy and sharp broth harmonizes with the melt-in-your-mouth texture of the tofu. A raw egg can be added, and it's delicious mixed with rice.

A stew made with cheonggukjang, fermented soybeans, known for its distinct strong aroma and savory taste. It has a richer and deeper flavor than doenjang jjigae, with the texture of soybean chunks. Recommended for those who prefer healthy flavors.

A fusion stew made with ham, sausage, baked beans, kimchi, and more, simmered in a spicy broth. It features a rich, oily broth with abundant ingredients. It's even more delicious with added ramen noodles.

A representative Korean stew made by simmering well-fermented kimchi and pork. It is spicy, refreshing, and the sourness of the kimchi stimulates the appetite. It is popular as a hearty meal with rice.

Pork marinated in a spicy and sweet gochujang sauce, stir-fried with vegetables. It features the chewy texture of the meat and the stimulating flavor of the sauce. It's an excellent side dish for rice and can also be wrapped in lettuce.

A bulgogi-style dish made with pork stir-fried in a soy sauce-based marinade. It is not spicy, but sweet and savory. It's a flavor that everyone, young and old, can enjoy.

A dish made by stir-frying chewy octopus with a spicy sauce and vegetables over high heat. You can enjoy the intensely spicy flavor and the firm, bouncy texture of the octopus. Eating it with bean sprouts or mixed with rice can help moderate the spiciness.

Squid stir-fried in a spicy sauce, a popular dish in Korean home cooking. The combination of the spicy and sweet sauce and the chewy squid is exquisite. It's great served over rice like a rice bowl.

A dish where small octopus and pork belly are stir-fried together in a spicy sauce. You can enjoy the refreshing taste of seafood and the savory flavor of pork belly simultaneously. It's delicious eaten with ssam vegetables or by stir-frying rice in the leftover sauce.

A dish made by stir-frying squid and pork belly together in a spicy sauce. The chewy texture of the squid and the tender texture of the pork belly blend well. It's great as a side dish with drinks or as a meal.

A representative Korean barbecue dish where pork belly, with its layers of fat and meat, is grilled on a griddle. It is characterized by its savory, fatty flavor and chewy texture. It's even more delicious when wrapped in lettuce with ssamjang, garlic, and chili peppers.

Fresh mackerel grilled to a golden crisp. The skin is crispy, the flesh is moist, and the savory, salty taste pairs well with rice. Adding lemon juice or dipping in soy sauce enhances the flavor.

Mackerel and radish simmered in a spicy soy sauce-based sauce. The tender radish and mackerel, deeply infused with the sauce, are exquisite. It's so spicy and savory that it's called a 'rice thief'.

Tender cutlassfish simmered in a spicy sauce. The unique mild and savory flavor of the cutlassfish harmonizes with the spicy sauce. It's also delicious to mix rice with the sauce.

A grilled fish with thick, crispy skin and very tender flesh. It has a mild fishy smell and is bland, making it enjoyable even for those who don't usually eat fish. The crispy skin is a delicacy.

Steamed rice cooked in an individual pot. It has a glossier sheen and better flavor than regular steamed rice. After serving the rice, you can add hot water to make sungnyung (scorched rice soup).

Regular white rice served in a stainless steel bowl. It is a staple dish served with stews or stir-fries.

Instant ramen noodles to be added to stews or hot pots. When added to boiling broth, they absorb the soup and become a delicious delicacy.

A traditional Korean alcoholic beverage made from fermented rice. It has a milky appearance and carbonation, offering a tangy refreshment with a sweet and savory taste. With an alcohol content of around 6%, it's easy to enjoy.

The most popular distilled spirit in Korea. It is clear and transparent, characterized by its clean and slightly bitter taste. It pairs well with most Korean dishes, such as samgyeopsal or stews.

A refreshing lager-style beer. When served cold, it cuts through the richness of spicy or fried dishes.

A clear rice wine (cheongju) made by fermenting rice at low temperatures. It has a lower alcohol content than soju, a clean taste, and a smooth aroma. It pairs well with raw fish or light appetizers.

Carbonated beverage. It is consumed to cleanse the palate during a meal or aid digestion. You can usually choose between Coke and Cider (lemon-lime soda).