Bons Stew Gamjatang

A representative Korean soup dish made with pork backbone, potatoes, young radish greens, and perilla powder, simmered to a spicy flavor. The savory and spicy broth is excellent, and it's fun to pick the tender meat off the bones. It's often enjoyed as a side dish with drinks or as a hangover soup, and it's also filling with rice.

A soup dish made by adding squid, shrimp, and other fresh seafood to the existing ppyeodagwi gamjatang, resulting in a richer and more refreshing taste. The umami from the seafood adds depth and coolness to the broth, balancing spiciness and freshness. It's great for seafood lovers or those seeking a unique gamjatang experience.

A dish made by steaming pork backbone, crisp bean sprouts, and various seafood in a spicy special sauce. The chewy pork bone meat and fresh seafood create a fantastic flavor, and the sweet and spicy sauce stimulates the appetite. It's particularly popular as a side dish with drinks, and mixing rice into the remaining sauce is also a delicacy.

Fried rice with flying fish roe, characterized by its savory and popping texture. It's even more delicious when stir-fried with the sauce left over from your main dish. The combination of spicy sauce and flying fish roe is excellent.

Freshly cooked warm rice. It's great to enjoy with your main dish or to mix into soup dishes.

A hearty soup dish made with pork backbone and dried radish greens, simmered to a spicy and refreshing taste. It's known for its hangover-curing properties and is often sought after as a 해장국 (haejangguk - hangover soup), but it also makes for a satisfying meal. It's enjoyable to mix rice into the soup or to pick the meat off the bones.

A ppyeohaejangguk made with aged kimchi (omogari kimchi) that has been fermented for a long time. The deep, sour kimchi flavor permeates the broth, making it more refreshing and flavorful. Recommended for those who prefer a stronger kimchi taste than regular ppyeohaejangguk.

A haejangguk made with savory chadolbagi (beef brisket) and soft dried radish greens. The spicy and rich broth is excellent, and the flavor of the chadolbagi adds even more depth. It's good not only for hangovers but also as a hearty meal.

A haejangguk made by simmering pork backbone with savory and smooth kongbiji (ground soybean paste). It's characterized by its mild and savory taste, with a pleasant smooth texture from the kongbiji. Recommended for those seeking a non-stimulating and healthy flavor.

A refreshing and savory haejangguk enhanced with seafood added to the pork bone broth. The clean taste of seafood and the deep flavor of the bone broth harmonize to create a richer taste. It's recommended for those who enjoy the refreshing taste of seafood.

A bulgogi dish made with beef marinated in a sweet and savory sauce, simmered warmly in a ttukbaegi (earthenware pot). It can be enjoyed deliciously until the end, and mixing it with rice makes for a hearty meal. It's a popular menu item that everyone, young and old, enjoys.

Dumplings made with fragrant gondre namul and spicy kimchi. The unique aroma of gondre enriches the taste of kimchi, and they are also delicious when added to stews or hot pots.

Dumplings filled with fragrant gondre namul and juicy meat. The subtle aroma of gondre enhances the flavor of the meat, creating a mild and savory taste. They are good to enjoy steamed or added to soup dishes.

A regional specialty from Gangwon Province, this is a jeonbyeong (pancake roll) made with chewy potato dough and fragrant gondre namul (cogon grass). It's crispy on the outside and chewy on the inside, with the unique aroma of gondre creating a savory and light flavor. It's even more delicious when dipped in soy sauce.

A representative Korean distilled soju. It has a clear and clean taste, with an alcohol content typically around 16-20%. It's usually enjoyed with spicy soup dishes and is generally served chilled.

A refreshing and crisp beer with a clean taste. It typically has an alcohol content of 4-5% and its carbonation makes it a great pairing with greasy food. It's good to enjoy with a meal or on its own.

A traditional Korean cheongju (clear rice wine) made from rice, characterized by its clear, clean taste and subtle aroma. The alcohol content is around 13%, and it goes down smoothly when served chilled. It pairs well with seafood or light dishes.

A traditional Korean rice wine made by fermenting rice. It's characterized by its smooth, sweet, and sour taste, with a thick texture typical of makgeolli. The alcohol content is around 6-8%, and it's often enjoyed with jeon (pancakes) or stews.

A variety of carbonated drinks or juices. Perfect for a refreshing drink during or after your meal.