Donggang Naruteo

This is a Korean 'gukbap' (rice soup) dish, typically eaten to relieve hangovers the day after drinking. It contains bean sprouts, napa cabbage greens, and ox blood, characterized by its spicy and refreshing taste. It is eaten by mixing rice into the hot broth.

A nourishing Korean soup made by grinding mudfish and simmering it. It is cooked spicy with ingredients like dried radish greens, taro stems, and bean sprouts, characterized by its rich and savory taste. It is enjoyed with rice, and perilla powder or sansho pepper can be added according to preference.

This dish is made by deep-frying whole mudfish, resulting in a crispy and savory taste. It has a crispy exterior and a soft interior, and is usually dipped in soy sauce or a seasoning sauce. It is good as a snack with drinks or as a special dish.

A Korean freshwater fish stew made with both catfish and mudfish, seasoned spicy. Fresh vegetables and seasonings blend to create an exceptionally refreshing and sharp taste. It is served in a 'jeongol' (hot pot) style, perfect for sharing among a group.

A Korean freshwater fish stew made with both crab and catfish, seasoned spicy. The deep flavor of the crab and the refreshing taste of the catfish harmonize to create a rich taste. It is full of seafood and vegetables and is also good as a side dish for alcoholic beverages.

This dish is prepared by grilling freshwater eel, a premium ingredient enjoyed in Korea. It is a high-protein nutritious food, good for stamina, characterized by its chewy, tender texture and savory flavor. It is usually grilled over charcoal and brushed with sauce.

An additional eel that can be ordered. Enjoy a more abundant meal with the main eel dish. This is an additional order for already cooked eel.

A representative Korean stew made by simmering pork neck bones with spicy seasoning, potatoes, and cabbage greens. It is characterized by tender pork and a refreshing, deep broth. It is popular to eat with rice or as a side dish for alcoholic beverages.