Bongchu Jjimdak

A savory braised chicken dish (Jjimdak) cooked in a soy sauce-based broth with vegetables like potatoes, carrots, and onions. It includes signature wide glass noodles and dried chili peppers for a spicy kick. The flavor is a balance of salty, sweet, and spicy.

Crispy scorched rice (nurungji) served with toppings like seaweed and kimchi. It is designed to be mixed into the leftover savory sauce of the braised chicken, adding a crunchy texture to the rich flavors.

Chewy rice cakes filled with mozzarella cheese. When cooked in the hot stew, the cheese melts inside while the rice cake remains soft and chewy.

An extra portion of wide glass noodles made from sweet potato starch. These noodles absorb the soy-based broth effectively and have a delightful chewy texture.

A bowl of plain steamed white rice. Essential for balancing the savory and spicy flavors of the main dish.

Carbonated soft drinks. 'Cider' refers to a clear lemon-lime soda similar to Sprite or 7 Up.

Korea's most popular distilled spirit. It is clear and colorless with a clean, neutral taste, similar to vodka but with a lower alcohol content.

A popular Korean lager beer. Light, crisp, and refreshing, it pairs well with spicy food.

A premium Korean beer brewed without adding water after fermentation. It has a richer and maltier flavor compared to standard lagers.

A traditional Korean milky rice wine. It is slightly sweet, tangy, and fizzy with a low alcohol content. Must be shaken gently before opening.