Andong Halmae Cheonggukjang

Sekkoshi is fresh raw fish thinly sliced with the bones. It is characterized by its chewy texture and savory taste, and is best enjoyed wrapped with lettuce and ssamjang.

A warm hot pot dish with various vegetables, mushrooms, and soft tofu. It has a savory and light flavor, and is good for enjoying with others.

A crispy Korean pancake made with seafood such as squid and green onions. It is crispy on the outside and moist on the inside, and is good to enjoy with makgeolli.

A dish made by stir-frying chewy octopus in a spicy sauce. It has an addictive spicy flavor and a satisfying chewiness, and is good to mix with rice.

A savory pancake made by pan-frying grated potatoes until crispy. You can enjoy the crispy exterior and soft interior of the potato.

A representative Korean barbecue where thick pork belly is grilled on a hot plate. It has a rich and fatty flavor, and is eaten wrapped with lettuce, garlic, and ssamjang.

A nourishing dish made by simmering a young chicken with abalone. It is characterized by its light yet deep broth and is good for replenishing energy.

A stew made with savory fermented soybean paste, featuring vegetables, tofu, and seafood. It is characterized by its unique rich aroma and deep, savory flavor, and is a healthy traditional Korean food.

A stew made with soft tofu, seafood, and vegetables, simmered in a spicy broth. It is usually spicy and comforting.

A dish made with beef marinated in a sweet and savory sauce, served and simmered in an earthenware pot. The tender meat and broth harmonize well, and it is best enjoyed hot.

A dish made by stir-frying pork in a spicy gochujang sauce. It is popular as a side dish for rice, characterized by its spicy yet sweet flavor.

A type of bibimbap where fresh raw fish and various vegetables are placed on top of rice and mixed with cho-gochujang (red chili paste sauce). You can enjoy sweet, sour, and spicy flavors all at once.

A representative Korean stew made by dissolving savory doenjang (soybean paste) and adding various vegetables, tofu, and seafood. It is characterized by its deep and savory flavor.

A Korean soul food made by simmering well-fermented kimchi with pork or tuna. It has an excellent spicy and sour taste and is good to eat with rice.

A traditional Korean medicinal liquor containing herbal ingredients such as ginseng and omija. It is characterized by a subtle herbal aroma and a sweet, smooth taste, and is generally consumed chilled.

A representative Korean clear liquor characterized by its clean and refreshing taste. Its clear and pure flavor pairs well with raw fish or seafood dishes. Best served chilled.

A representative alcoholic beverage loved worldwide for its cool and refreshing taste. It is light and crisp, pairing well with any food.

A representative Korean distilled spirit made by distilling rice, barley, etc. It is clear and characterized by a strong alcohol content (usually 17-20% ABV). It is good to enjoy with various foods.

A traditional Korean rice wine made by fermenting rice. It is cloudy and milky white, characterized by a sweet yet slightly sour taste. It can be enjoyed lightly due to its low alcohol content.