Delicious Stew

This stew is a spicy and savory stew flavored with traditional Korean doenjang (soybean paste) and gochujang (red pepper paste). It contains tender raw meat, tofu, and kimchi for a rich flavor. You can first taste the tofu by wrapping it in kimchi, and then add the remaining tofu and kimchi to the stew to enjoy the refreshing taste of kimchi stew.

A Korean-style braised chicken dish made with chicken and vegetables simmered in a spicy sauce. The chicken is tender, and the sauce is characterized by its sweet yet spicy flavor. It is good to eat with rice or as a side dish with alcoholic beverages.

A dish made by quickly stir-frying chewy small octopus in a sweet and spicy sauce. The smoky flavor enhances its savory taste, and it is popular for mixing with rice or as a side dish with soju.

A Korean-style pancake made by mixing various seafood (squid, shrimp, etc.) and vegetables with a flour batter and pan-frying until golden brown. It is crispy on the outside, moist on the inside, and full of seafood flavor. Served with soy sauce for dipping.

A Korean-style pancake featuring the unique characteristics of the Jirisan region. It is made with fresh wild vegetables or specialty products mainly from Jirisan. It is characterized by its nutty and light flavor and pairs well with makgeolli.

A Korean-style hot pot with beef offal (tripe, intestines, large intestines, etc.) and vegetables, simmered in a spicy broth. The chewy texture of the offal and the deep, spicy broth are exquisite. It is particularly popular as a side dish with alcoholic beverages.

A Korean-style hot pot made with a generous amount of various ingredients (meat, seafood, mushrooms, vegetables, etc.). You can enjoy various flavors and textures at once, making it great for sharing. The broth is generally light or slightly spicy.

Well-boiled slices of pork. Enjoy the moist and tender flavor of the meat itself, and it can also be eaten wrapped in ssamjang (dipping sauce), garlic, and chili peppers with saeujeot (shrimp paste). It is also an excellent side dish with alcoholic beverages.

A Korean soup that helps relieve hangovers with its spicy and refreshing broth and ingredients. It typically contains bean sprouts, napa cabbage, beef blood, beef, etc., and is often eaten for breakfast or as a hangover cure.

A spicy and rich broth dish made by simmering beef offal (stomach, small intestine, etc.) for a long time. It features the chewy texture of the offal and a savory broth, and is filling when eaten with rice.

A soup with a complex flavor made by simmering beef offal and various ingredients found in hangover soup together. It has a spicy yet deep flavor, and you can enjoy the harmony of the offal and other ingredients.

A Korean-style hangover soup with a refreshing and clear broth filled with crunchy bean sprouts. It is good for relieving hangovers and can be enjoyed without feeling heavy due to its light and clean taste. Served with rice.

A hangover soup made with a savory and refreshing dried pollack broth, bean sprouts, and tofu. The unique deep umami flavor of the dried pollack is extracted, and it is known to be particularly good for relieving hangovers.

A hangover soup made with various mushrooms and vegetables. It is characterized by the fragrant flavor of mushrooms and a soft texture, and is good for those who prefer a light and healthy taste. It also helps relieve hangovers.

Freshly cooked hot white rice. It goes well with Korean dishes and can also be mixed into soup dishes.

Additional noodles or dough to add to stews or hot pots. You can choose from ramen, udon, or sujebi, allowing you to enjoy it according to your preference.

A representative Korean distilled spirit made from rice or sweet potatoes. The alcohol content is usually around 16-25%, and it is drunk chilled with meals or side dishes.

An alcoholic beverage made by fermenting barley or other grains. It has a cool and refreshing taste that pairs well with Korean food. It is usually served in 500ml bottles or cans and is drunk cold.

A traditional Korean unfiltered rice wine made by fermenting rice. It is characterized by its smooth texture and sweet yet slightly sour taste. It has a carbonated quality, making it refreshing to drink, and pairs particularly well with jeon (pancakes) or pajeon (green onion pancakes).

A clear Korean medicinal wine made by fermenting glutinous rice. It is characterized by the subtle aroma of rice and its clean, smooth taste. It tastes better when drunk chilled and pairs particularly well with seafood dishes.

A Korean fruit wine made by fermenting bokbunja (black raspberry). It is characterized by its sweet and refreshing taste and has a red color. It is usually enjoyed like a medicinal wine or as a dessert wine.

A general term for non-alcoholic beverages such as carbonated drinks and juices. They are drunk cold with meals or to quench thirst.