Bomnale Haetsal

Dakgalbi is a representative Korean dish made by stir-frying chicken and various vegetables in a spicy gochujang (red chili paste) sauce. It is characterized by its sweet, spicy, and savory flavor. It is usually cooked at the table and enjoyed with rice and side dishes.

A traditional Korean noodle dish made with buckwheat, eaten mixed with a spicy sauce or served in a cold broth. It is characterized by its chewy texture and refreshing, clean taste, and is especially popular in the summer. (Bibim Guksu)

A Korean-style fried rice made by stir-frying rice with kimchi, seaweed flakes, and other ingredients in the leftover sauce from dakgalbi. It is rich in savory and umami flavors and is a popular way to finish a dakgalbi meal.

A representative Korean noodle dish where somyeon (thin wheat noodles) are served in a warm anchovy or kelp broth. It is topped with ingredients like zucchini, carrots, and egg garnish, and is characterized by its mild and clean taste. It is often eaten at banquets. (Janchi Guksu)

A bowl of freshly cooked white rice. It is the staple food for Koreans and is eaten with stews or other side dishes.

A representative Korean stew made with savory doenjang (fermented soybean paste) as a base, and various vegetables like tofu, zucchini, and onions, along with seafood or meat. It is characterized by its deep, savory flavor and is served piping hot in an earthenware pot to be eaten with rice.

A clear Korean distilled spirit made by distilling rice and other grains. The alcohol content is usually around 16-20%, with a clean and slightly sweet taste. It is typically drunk straight from a small glass and pairs well with various Korean dishes.

An alcoholic beverage made by fermenting grains such as barley. In Korea, clear and refreshing lager beers are popular, and they are enjoyed cold with chicken or spicy side dishes.

A clear, traditional Korean rice wine characterized by its clean, smooth, and slightly sweet taste. It is usually enjoyed cold and pairs well with seafood or light Korean dishes. The alcohol content is about 13%. (Cheongju)

A general term in Korean referring to alcoholic drinks or liquor. As it is listed separately from other specific types of alcohol on the menu, it may refer to a type of liquor other than traditional spirits or makgeolli. It is enjoyed cold, and its taste and aroma vary depending on the type. (Sul)

A traditional Korean unfiltered rice wine made by fermenting rice. It is cloudy like milk and has a slight carbonation, with a harmonious blend of sweet and sour flavors. It is enjoyed cold and pairs well with savory pancakes like pajeon or spicy dishes. The alcohol content is around 6-8%.

A Korean term collectively referring to non-alcoholic beverages such as carbonated drinks like cola and cider, or juices. It serves to quench thirst or stimulate the appetite during meals.