함경도아바이순대

A hearty soup made with pork bone broth, filled with Hamgyeong-style Abai sundae, head meat, and offal. It offers a richer and deeper flavor than regular Sundaeguk, seasoned with salted shrimp or spicy paste.

A representative Korean soup made with a rich broth from pork bones, filled with sundae (blood sausage) and pork offal. It's popular for a hearty meal or as a hangover cure due to its savory and clean taste.

A hearty stew made with pork backbone, napa cabbage greens, and potatoes, seasoned to be spicy. Served in a single portion, it's enjoyable to pick the meat off the bones.

A hearty soup dish, more substantial than Sundaeguk with a spicier broth, served as a drinking snack. A bowl of rice is often ordered separately, and it's good for sharing among several people.

Thinly sliced boiled pork from the head of a pig. It's characterized by its chewy and tender texture, often enjoyed as a side dish with drinks, dipped in salted shrimp or served with kimchi.

A traditional Hamgyeong-style sundae stuffed with glutinous rice, blood, vegetables, and other fillings inside pork large intestine. It has a chewier texture and richer flavor than regular glass noodle sundae.

A hot pot dish made with pork backbone and plenty of napa cabbage greens. It's cooked at the table, and after finishing the meat, fried rice is a delicious addition.

Gamjatang simmered with well-fermented aged kimchi and pork backbone. The deep, refreshing flavor of the aged kimchi permeates the broth, cutting through richness and adding umami.

A Gamjatang dish with aged kimchi and added tofu for a nutty and savory flavor. The sourness of the aged kimchi and the soft texture of the tofu blend well with the pork backbone.

Additional napa cabbage greens for Gamjatang.

Add well-fermented aged kimchi.

Add raw potatoes to cook in the stew.

Thick udon noodles. Cooked in the stew broth.

Instant ramen noodles. The most popular noodle add-in for Gamjatang broth.

Add chewy enoki mushrooms.

Fried rice made with the remaining broth after finishing the Gamjatang, mixed with seaweed flakes, sesame oil, etc.

A bowl of white rice.

Korea's representative clear distilled spirit. Its clean taste pairs very well with stews or meat dishes.

A crisp, refreshing lager-style beer with carbonation.

A traditional Korean rice wine that is milky white with a sweet and smooth taste.

A clear liquor made by low-temperature fermentation of rice. Its clean and smooth taste makes it easy to drink.

A traditional medicinal liquor made from hawthorn berries. Characterized by its sweet and sour aroma and taste.

A Korean fruit wine made from bokbunja berries. It has a deep purple color and a sweet, rich flavor.

Carbonated drinks like cola or cider.