할매순대국 신구대점

Korea's soul food, made with a rich broth from pork leg bones, sundae, and various offal. Served hot in a ttukbaegi (earthenware pot); season to your liking with salted shrimp, seasoning paste (dadaegi), and perilla powder.

A soup with only tender, boneless meat, without bones or offal. Recommended for those who prefer a clean and mild taste or cannot eat offal.

A spicy stew made by simmering a generous amount of pork. Great for mixing with rice, and can be made more hearty with ramen or glass noodles.

A hangover soup made by simmering green soybeans (freshwater clams) with soybean paste for a refreshing and savory taste. The slightly bitter taste of the clams and the refreshing broth are good for relieving hangovers.

A soup dish made by simmering pork backbones with meat attached and dried radish greens. Peel the meat, dip it in mustard sauce, and enjoy with rice mixed in the broth.

A soup with boneless pork and soft dried radish greens. Easy to eat and has a savory flavor.

A hearty soup with ramen noodles added to sundae soup broth. Enjoy both rice and noodles at the same time.

A clear and deep-flavored soup made by simmering beef head meat. The chewy texture of the head meat and the savory broth are excellent.

A traditional Korean nourishing soup made with beef, bracken, bean sprouts, green onions, and other vegetables, simmered in a spicy and hearty broth.

A clear and refreshing soup made with dried pollack. The light and clean broth is popular for breakfast or as a hangover cure.

A soup made by simmering beef tripe and various vegetables in a spicy broth. Enjoy the chewy texture of the tripe and the deep broth flavor.

A set menu for one person, served with boiled pork (bossam), broth, and rice. A satisfying meal.

A spicy hangover soup made with congealed beef blood, bean sprouts, and dried radish greens. The savory taste of the blood and the refreshing broth combine well.

A summer delicacy made by pouring noodles into a chilled, rich bean broth. Characterized by its savory and refreshing taste.

A hot pot dish made by simmering pork and vegetables in a thick broth. Good as a side dish for drinks or as a meal.

A soup dish made by simmering pork backbones, potatoes, and dried radish greens. It's great for sharing and cooking at the table, and you can enjoy fried rice afterward.

Pork backbones are steamed in a spicy sauce. The fiery spiciness relieves stress.

Pork backbones are steamed in a sweet and savory soy sauce-based seasoning. Suitable for those who don't handle spicy food well.

A spicy hot pot with plenty of sundae and beef tripe. The richness of the tripe and the spiciness of the broth are perfect with drinks.

A spicy and hearty soup dish that pairs well with drinks. Contains plenty of sundae and meat, making it good for sharing.

A Korean-style sausage filled with glass noodles, vegetables, and congealed blood. Chewy and savory, typically eaten with salt or salted shrimp.

Boiled pork head meat pressed and solidified, then thinly sliced. It has a chewy and slightly firm texture and pairs well with salted shrimp.

A platter menu offering tender boiled pork bossam, sundae, and boiled pork slices all at once. Enjoy a variety of flavors and textures, popular for drinking sessions.

Fried rice made by stir-frying leftover broth from hot pots or stews with seaweed flakes, kimchi, etc.

A bowl of white rice.

Ramen noodles added to soups or hot pots.

You can add pork bones to bone dishes like Gamjatang.

Add dried radish greens (dried cabbage leaves) to soups or hot pots.

Korea's representative distilled spirit, known for its clean and crisp taste. Alcohol content is around 16-20%.

A beer with refreshing carbonation and crispness.

A traditional Korean rice wine made from rice. Milky white in color with a sweet and tangy taste, with an alcohol content of about 6%.

A clear and clean-tasting Cheongju (rice wine). Characterized by a smooth finish and clean aftertaste.

Carbonated drinks such as cola and cider.