크우익가든

A boiled dish made by simmering beef knee cartilage (the joint area) until tender. It features a chewy and soft texture and is typically eaten dipped in soy sauce. Rich in collagen, it's often sought after as a nourishing meal.

A popular Korean barbecue dish where pork ribs, marinated in soy sauce-based seasoning, are grilled over charcoal or on a griddle. The sweet and savory marinade harmonizes with the tender meat. It tastes even better when eaten with fresh lettuce wraps.

This is the pork belly cut with the skin attached, offering a chewier texture from the skin compared to regular samgyeopsal. It is grilled on a griddle and dipped in salt or ssamjang (dipping sauce).

A dish made by stir-frying pork and various vegetables in a spicy and sweet gochujang (red chili paste) sauce. It's a representative pork dish enjoyed by Koreans, served as a meal with rice or as a side dish with drinks.

A clear and rich broth made by simmering beef knee cartilage (the knee joint area) until deeply flavored. You can enjoy the chewy texture of the cartilage, and it's delicious with rice soaked in the hot broth and eaten with kimchi.

A savory broth soup made by simmering ribs and dried napa cabbage (outer leaves of 배추) in a cauldron until thoroughly cooked. The deep flavor of the ribs combined with the soft texture of the dried cabbage makes for a hearty meal.

A hearty soup made with beef blood (congealed blood), dried napa cabbage, and other ingredients, simmered to a spicy finish. It's popular as a hangover cure due to its effectiveness in relieving hangovers, and is characterized by the unique texture of the blood and the deep flavor of the broth.

A representative Korean stew made by simmering well-fermented kimchi with pork and tofu. Its spicy and sharp broth is excellent, and it's one of the dishes that pairs best with white rice.