Chi Ni Dou Fu Han Shi Tang Fan Dian

This is a milky white beef bone broth, simmered for a long time, rich in collagen. The broth is rich, mellow, and smooth in texture. It is usually light in flavor and can be seasoned with salt and pepper according to personal preference. It is recommended to eat it with rice, which is warming and nourishing.

A variation of Seolleongtang, where beef is replaced with pork belly slices. The rich beef bone broth combines with the savory aroma of pork belly, and with various vegetables, the flavor is even richer. Suitable for diners who prefer pork dishes.

Korean soft tofu stew with a spicy and rich broth, featuring tender tofu as the main ingredient. Cooked with braised beef, it has a delicious flavor. Usually eaten hot with rice, it is a classic Korean home-style dish.

Spicy soft tofu stew with rich, fatty pork belly slices. The pork fat melts into the spicy broth, adding a rich meaty aroma. The tofu is soft and melts in your mouth, making it very satisfying with rice.

A soft tofu stew based on seafood, with added ingredients like baby octopus and squid. The broth is sweet, spicy, and full of oceanic flavor. The tofu absorbs the seafood broth, creating a unique taste.

A Korean tofu stew specially designed for vegetarians, including plenty of vegetables like napa cabbage and potatoes. The broth is refreshing and mildly spicy, with added cheese for flavor. Please note that it contains eggs, dairy, and alliums.

Korean Budae Jjigae (Army Stew), a fusion dish originating from the post-war era. It features a spicy broth based on kimchi, with ingredients like luncheon meat, sausage, cheese, and baked beans. The flavor is rich and mildly spicy, with abundant ingredients, making it very satisfying with rice.

Fresh egg, usually cracked into a boiling hot pot to cook. It can increase the thickness of the broth and add egg flavor.

Korean fish cake product, skewered. It has a soft and chewy texture, and becomes even more delicious after absorbing the soup.

Classic canned salted meat, sliced and added to the pot. It has a unique savory flavor and is an essential ingredient for Budae Jjigae.

A seafood platter including baby octopus, squid, and cuttlefish. Adding it to the hot pot can enhance the sweetness of the broth and provide a rich texture.

Thinly sliced pork belly, with a good balance of fat and lean meat. After simmering in hot soup, the meat is tender and juicy.

Braised beef chunks, tender and flavorful. Suitable for adding to hot pots to increase portion size.

Transparent noodles made from sweet potato starch. They have a chewy and slippery texture, are very resistant to overcooking, and easily absorb the essence of the soup.

White rice sprinkled with savory Korean seaweed flakes. The aroma of seaweed perfectly combines with the rice, making it the best accompaniment for hot pot dishes.

Chewy Korean instant noodle texture, resistant to overcooking. Especially flavorful when cooked in a spicy broth.

Toasted thin and crispy seaweed sheets with sesame oil aroma and saltiness. Can be eaten as a snack or wrapped with rice.

Korea's most representative fermented food, mainly made from napa cabbage pickled with chili powder. It has a crisp texture and a sour, spicy, and appetizing flavor.

A platter of fresh raw octopus and squid marinated in Korean spicy sauce. It has a chewy and springy texture, with a sweet and spicy flavor, making it an excellent side dish for drinks.

Fresh raw octopus marinated in Korean spicy sauce. It has a chewy and springy texture, with a sweet and spicy flavor. It is a characteristic Korean side dish for drinks, suitable for diners who like to try raw food.