Chungbuk Restaurant

Ureong Doenjang Jjigae is a traditional Korean stew made by adding river snails (or freshwater snails) to doenjang jjigae, adding a refreshing and savory taste. It is characterized by its savory doenjang broth and chewy river snail texture. It is good to eat with warm rice.

Cheonggukjang is a stew made with cheonggukjang, a traditional Korean paste made from fermented boiled soybeans. It has a deep, savory flavor and a unique aroma, and is made with tofu and vegetables. It is good to mix with rice.

Jeyuk Bokkeum is a spicy and sweet Korean dish made by stir-frying pork marinated in gochujang sauce. The harmony of tender pork and sauce is excellent. It is good to wrap with ssam vegetables or as a side dish for rice.

Budae Jjigae is a spicy Korean stew made with ham, sausage, kimchi, ramen noodles, etc. It is characterized by its spicy and hearty flavor, and the combination of various ingredients creates a unique taste. It is popular as a snack with drinks or as a meal.

Kimchi Jjigae is a representative Korean stew made by boiling well-fermented kimchi with pork (or tuna), tofu, etc. It has a spicy yet deep flavor and is one of the most beloved home-style dishes for Koreans. It is best enjoyed with warm rice.

Sundubu Jjigae is a spicy Korean stew made with soft tofu. The spicy flavor of chili oil and the savory taste of soft tofu are harmonized. Seafood or meat can be added for a richer flavor, and it is eaten with rice.

Doenjang Jjigae is a stew made with doenjang, a traditional Korean fermented soybean paste, as the main ingredient. It has a savory and deep flavor, and is made with various vegetables such as tofu, zucchini, and onions. It is a staple stew on Korean tables and is eaten with rice.

Ojingeo Bokkeum is a Korean dish made by stir-frying squid with vegetables in a spicy gochujang sauce. The chewy texture of the squid and the spicy-sweet sauce are well-balanced. It is popular as a side dish for rice or as a snack with drinks, and can also be mixed with somen noodles.