Buttumak Cheonggukjang

A set menu for 2 or more people, served with stone pot rice, bossam or cod stew, and namul. It's perfect for enjoying a hearty and balanced meal.

A traditional Korean stew similar to soybean paste jjigae, made with savory fermented beans. It is characterized by its deep and rich flavor, and is filling when eaten with rice.

A representative Korean jjigae, spicy and refreshing, made with well-fermented kimchi and pork or tuna. Its sour and spicy taste is a 'rice thief' (meaning it makes you want to eat a lot of rice).

A stew made with savory soybean paste and chewy river snails (field snails). It is characterized by its light yet deep flavor, offering a healthy and rustic taste.

A spicy stew made with soft soon tofu and seafood or meat. It is spicy and warm, and is comforting when eaten with rice.

A mild and savory jjigae made with soybean pulp as the main ingredient, along with pork or kimchi. Its soft texture and rich flavor are excellent.

A generous special menu that includes spicy raw whelk salad, bossam, soon tofu, and kimchi jjigae. It's especially good for group customers as you can taste various popular dishes at once.

A dish where you can enjoy soft tofu and well-boiled bossam pork together. The harmony of mild tofu and savory pork is excellent, and it is served with kimchi or wraps.

A hot pot dish made by boiling soft soon tofu and various seafood and vegetables in a spicy broth. It's a warm and hearty dish that's great for sharing with others.

A dish where well-fermented kimchi and soft soon tofu are steamed thoroughly with pork. The deep flavor of kimchi and the softness of soon tofu combine to make a great side dish for rice.

A refreshing and spicy salad made by mixing chewy whelks and fresh vegetables with a sweet and sour sauce. It is characterized by its refreshing and spicy taste that stimulates the appetite.

A dish made with acorn powder jelly, mixed with soy sauce dressing and vegetables. It is characterized by its soft and chewy texture and savory taste, and pairs well with makgeolli.

A representative Korean stir-fry dish made by stir-frying pork in a spicy sauce. It has a smoky flavor and a spicy kick, and is even more delicious when enjoyed with rice and wraps.

A special set menu where you can taste well-fermented skate, pork bossam, and aged kimchi all at once. The harmony of unique aroma and taste is attractive, and it is popular as a side dish for soju.

A thick, savory soup made with ground loach. It is rich in flavor and nutrients, and is enjoyed as a nourishing dish to strengthen the body. It's good to eat with minced garlic and sansho pepper.

Tender boiled pork bossam. It's great to enjoy with kimchi or wraps, and can be added to other dishes for a more generous meal.

Freshly cooked rice served in a hot stone pot. You can make scorched rice (nurungji) for a savory and warm meal.

A bowl of white rice. It's a basic meal that goes well with all stews and side dishes.

Two pieces of warmly fried eggs. They are good to eat with rice or to add to jjigae.

A Korean pancake made by frying flour batter with vegetables. It is crispy and savory, and is eaten by dipping it in soy sauce.

Makgeolli, a traditional Korean fermented rice wine. It is sweet, sour, and slightly carbonated, making it enjoyable when served cold. The alcohol content is approximately 6%.

A traditional Korean distilled liquor primarily made from rice and barley. It has a clear and clean taste and pairs well with various foods. The alcohol content is approximately 16-25%.

A crisp and refreshing lager beer. It pairs well with any food and is good for quenching thirst. The alcohol content is approximately 4-5%.

A clear, refined rice wine made primarily from rice. It has a clean and smooth taste and pairs well with raw fish or seafood dishes. The alcohol content is approximately 13%.

A selection of refreshing beverages such as various carbonated drinks or juices. They are good for quenching your thirst with your meal.