홍어삼합

A Korean delicacy where fermented skate, boiled pork slices (suyuk), and aged kimchi are wrapped and eaten together. The pungent aroma of the skate, the savory flavor of the kimchi, and the richness of the meat combine to create a unique taste. It is commonly enjoyed with makgeolli.

Thinly sliced fermented skate sashimi. It is characterized by its unique ammonia aroma and chewy texture. It is typically dipped in salt, chili powder, or chojang, and can leave a strong impression on first-time eaters.

A premium dish of fermented skate caught domestically in Korea. Compared to imported versions, it has a chewier texture and a deeper flavor. It is often sought for entertaining distinguished guests or for special occasions.

A dish of steamed fermented skate topped with seasoning sauce and vegetables. Heating further intensifies the skate's unique aroma, and the flesh becomes tender. It is often served with bean sprouts or minari.

A dish made by mixing skate with various vegetables in a spicy, sweet, and sour sauce. The strong seasoning somewhat neutralizes the skate's aroma, making it enjoyable even for skate beginners. The chewy texture and the harmony of crisp vegetables are excellent.

A soup dish made with skate liver (ae) and intestines. The broth is very rich, savory, and creamy. The skate's unique pungent flavor dissolves into the broth, making it good for hangovers.

A pancake dish made by coating dried skate slices in egg batter and pan-frying them. Heating intensifies its pungent aroma, and the strong stimulation following the soft texture is appealing.

A winter delicacy made from semi-dried saury or herring dried in the sea breeze. It is characterized by its chewy, oily, and savory flavor. It is enjoyed as a wrap with seaweed, miyeok, scallions, garlic, and dipped in chojang.

Squid lightly blanched in boiling water. It offers a soft, mild, and chewy texture. It is commonly dipped in cho-gochujang (spicy chili paste with vinegar).

A pancake made from mashed potatoes, pan-fried until crispy on the outside and chewy on the inside, with a savory and mild potato flavor. Dipping it lightly in soy sauce enhances its taste.

A Korean-style pancake generously filled with chives. It features a fragrant chive aroma and a crispy texture. It is an excellent side dish to pair with makgeolli.

A pancake made with minari (water dropwort) as the main ingredient. It retains the refreshing aroma and crisp texture unique to minari. It is particularly popular in the spring.

A spicy and salty pancake made with well-fermented kimchi. The crisp texture of the kimchi harmonizes with the savory flavor of the oil. It is one of the most popular pancakes among Koreans.

A thick pancake generously filled with scallions, squid, shrimp, and various other seafood. It is crispy on the outside, moist on the inside, and rich with the savory flavor of seafood. It's a representative dish enjoyed with makgeolli on rainy days.

Freshly boiled cockles. You can enjoy their chewy and savory taste of the sea. They are eaten with seasoning sauce or simply peeled and eaten.

A dish of fresh oysters eaten raw. It is rich in nutrients and soft, earning it the nickname 'milk of the sea.' Dipping it in chojang (spicy vinegar sauce) helps to eliminate any fishy taste and allows for a refreshing experience.

Plump oysters coated in egg batter and pan-fried until golden brown. Each bite releases the rich, savory oyster juice. It's soft and warm, making it perfect as a winter snack.

A soup dish made with maesangi (a type of seaweed) and oysters. It is full of the aroma of the sea and very smooth to swallow. Drinking it hot feels very comforting.

Ramen cooked with skate bones or scraps. The spicy ramen broth is enhanced with the skate's unique refreshing and pungent flavor, creating a distinctive taste. It is also popular as a hangover cure.

A pancake made with acorn flour batter and pumpkin. The slightly bitter and nutty flavor of acorn blends with the sweet taste of pumpkin. It's a chewy, mild, and healthy delicacy.

Korea's representative distilled spirit. It is clear, transparent, and characterized by its clean taste. It pairs well with most Korean dishes, such as samgyeopsal (pork belly) or sashimi.

A lager beer with refreshing carbonation and a cool finish. It refreshes the palate when enjoyed with oily pancake dishes or spicy food.

A clear liquor (cheongju) brewed by low-temperature fermentation of rice. It has a clean and smooth taste, pairing well with sashimi or light side dishes.

A traditional medicinal liquor brewed with hawthorn berries and Cornus officinalis. It has a sweet and sour taste with a subtle fruity aroma. It is good as an aperitif or a light accompaniment to a meal.

A traditional fermented liquor brewed with various medicinal herbs. It has a subtle ginseng aroma and herbal flavor, known as a health-conscious drink.

A fruit wine made from fermented bokbunja (black raspberries). It has a deep red color and a sweet, rich fruit flavor. It is known to be good for restoring energy.

One of Korea's traditional rice wines. It has a milky color and moderate carbonation, giving it a tangy yet mellow taste. It pairs perfectly with pancakes and skate dishes.

Carbonated drinks like cola or cider. They are good for cutting through richness during a meal or for a palate cleanser.