Chungsoojang

A Korean barbecue dish where marinated pork ribs in a special sauce are grilled. The sweet and savory marinade permeates the meat, which is tender. It tastes even better when eaten with fresh vegetables like lettuce or perilla leaves.

Buckwheat noodles topped with spicy and sweet mixed sauce with seasoned raw skate or skate sashimi. The chewy noodles and the crunchy texture of the raw fish create a harmony. The flavor comes alive when paired with vinegar and mustard.

A noodle dish with buckwheat noodles in a cold, clear broth. It features a refreshing and clean broth taste, perfect as a palate cleanser after a meat dish. You can add vinegar and mustard to your liking.

Buckwheat noodles mixed with a spicy gochujang sauce without broth. The spicy and sweet flavors stimulate the appetite. You can also add a little of the provided cold broth.

Noodles added when you run out of noodles while eating Naengmyeon. The same buckwheat noodles as the basic Naengmyeon are provided.

A warm soup dish with rice mixed into a rich meat broth. It is savory and hearty, making it an excellent meal. Best enjoyed with kimchi or kkakdugi.

Large steamed dumplings generously filled with minced meat, vegetables, and glass noodles. The dumpling wrappers are chewy and the filling is juicy. Dip lightly in soy sauce.

Doenjang jjigae simmered with savory beef brisket (a cut of beef). The beef fat renders into the broth, creating a deep and rich flavor. It's great to enjoy with rice after grilling meat.

A stew made by dissolving Korean traditional fermented soybean paste (doenjang) and adding tofu and vegetables. It is characterized by its savory and salty taste. It is a representative meal menu eaten with rice.

White rice served in a stainless steel bowl. Eaten as a staple with meat or stew.

Korea's most popular distilled spirit, clear and transparent. Its alcohol content is lower than vodka, and its clean taste pairs well with meat dishes. It is drunk from small glasses.

A lager beer characterized by its refreshing carbonation and smooth finish. It cuts through the richness of greasy meat dishes when paired together.

A clear liquor (Cheongju) made by fermenting rice at low temperatures. It has less alcohol aroma than soju and a smooth, clean taste.

A traditional Korean rice wine (Makgeolli). It has a milky white color and a sweet, fizzy taste. It is characterized by being drunk from a bowl.

Carbonated drinks like Coke or Sprite. Good for cleansing your palate during or after a meal.