한동길 감자탕 하계점

A hearty hot pot (Gamjatang) made with pork backbone, potatoes, and vegetables like dried radish greens (siraegi). The broth is rich, savory, and spicy, seasoned with perilla seeds. Served boiling at the table; typically enjoyed by picking the meat off the bones and eating with mustard sauce.

A spicy braised dish featuring pork backbone and an assortment of seafood such as octopus, shrimp, and clams. Cooked with plenty of bean sprouts in a thick, spicy red sauce. A flavorful dish with varying textures from the tender meat and chewy seafood.

Spicy braised monkfish cooked with crunchy bean sprouts and minari (water dropwort) in a fiery red chili sauce. Monkfish has a unique, firm, and slightly chewy texture. It is a popular dish to share, often finished by frying rice in the leftover sauce.

A single-serving soup made with pork backbone and dried radish greens in a spicy, rich broth. Known as 'hangover soup', it is savory and filling. Serve the meat with dipping sauce and eat the soup with rice.

Thick udon noodles served piping hot in an earthenware pot. The broth is typically savory and warm, making it a comforting meal choice.

A jumbo-sized pork cutlet, breaded and deep-fried until crispy. Served with a sweet and savory brown sauce, rice, and a small salad. A popular non-spicy option suitable for children or those avoiding spicy food.

A hot clay pot stew containing marinated beef bulgogi, glass noodles, and vegetables. The broth is soy-sauce based, offering a sweet and savory flavor profile.

A variation of hangover soup containing beef tripe and congealed ox blood. The broth is spicy and rich in iron, offering a deep, savory taste with unique textures from the ingredients.

A traditional hangover soup featuring chunks of congealed ox blood and vegetables in a spicy beef broth. The blood curd has a soft, jelly-like texture resembling firm tofu.

An additional serving of pork bones to add to your stew.

Extra potatoes and glass noodles to add to the hot pot or braised dish for more variety and volume.

Hand-pulled dough flakes (sujebi) and rice cakes (tteokbokki) to add a chewy texture to the stew.

A block of instant ramen noodles to cook in the remaining broth of the stew.

Additional dried radish greens (ugeoji) to add fiber and flavor to the soup.

Fried rice cooked in the pan with the leftover spicy sauce, seaweed, and vegetables. A classic way to finish the meal.

A bowl of steamed white rice.