Dongnamgol

This is a soup made by simmering pork back bone in a spicy broth, with plenty of dried cabbage (dried radish greens) added for a rich and savory flavor. It is popular as a hangover cure or a meal, and is best enjoyed hot with rice.

This is a gamjatang made by adding cheonggukjang (fermented soybean paste) to pork back bone and simmering it. It is characterized by the unique savory and deep flavor and aroma of cheonggukjang, and it blends well with the tender meat of the pork back bone. It is a hearty meal when eaten with rice.

This is a gamjatang made by simmering pork back bone with kongbiji (a smooth paste made from ground soybeans). The soft and savory flavor of the kongbiji blends to create a more delicate and deep taste. It is not overpowering and can be enjoyed by people of all ages.

This is a pork back bone gamjatang made with aged kimchi, which has a distinct sourness from long fermentation. The refreshing and clean taste of the aged kimchi harmonizes with the deep flavor of the gamjatang. It is spicy and refreshing, making it good for hangovers.

This is a stir-fried dish made with pork back bone and various seafood (e.g., squid, shrimp, bean sprouts) in a spicy sauce. The chewy texture of the seafood, the tender bone stew, and the savory sauce create a remarkable harmony. It is a main dish perfect for enjoying with a group.

This is a braised dish made by simmering aged kimchi (aged fermented cabbage) and tender pork back bone in a spicy sauce. The deep sourness of the aged kimchi enhances the flavor of the pork, and the spicy yet refreshing taste is excellent. It is good as a side dish for drinks or as a main course.

This is a braised dish made by simmering pork back bone in a special sauce until tender. The sweet yet spicy sauce is well-absorbed into the bone, creating an excellent savory flavor. The meat is tender and easily separates from the bone, making it a popular dish for all ages.

This is a braised dish made by simmering pollack (fresh or semi-dried walleye pollack) in a spicy sauce with crunchy bean sprouts and radish. The tender pollack flesh and spicy sauce harmonize, creating a cool and spicy flavor. It is good as a side dish with rice or as a snack with drinks.

Add pork back bone to gamjatang or bone stew for a more generous portion. Recommended for those who enjoy tender meat and rich broth.

Add meat (pork) to gamjatang or bone stew for a richer flavor. Ideal for meat lovers.

Add cod roe and roe to gamjatang or seafood bone stew to add a unique, savory flavor and chewy texture. It pairs particularly well with brothy dishes.

Add dried radish greens (ugreji) to gamjatang broth for a deep and savory flavor. It is also rich in fiber and good for your health.

Add transparent and chewy glass noodles made from starch to enjoy with the broth of gamjatang or bone stew. They absorb the flavor of the broth well, creating a rich taste.

Add instant ramen noodles to be cooked in the gamjatang or bone stew broth. The chewy noodles and spicy broth combine for a more filling meal.

This is a dish made by adding thinly sliced dough made from starch to be eaten with the broth of gamjatang or bone stew. It absorbs the broth, offering a chewy and soft texture.

Add boiled potatoes to gamjatang for a more satisfying meal. The soft, fluffy potatoes blend well with the broth, adding to the heartiness.

This is a special fried rice made by stir-frying rice, kimchi, seaweed flakes, and other ingredients in the remaining broth of gamjatang or bone stew. Its savory and salty taste is excellent and concludes the meal.

This is a fried rice dish made by stir-frying rice and sauce in the remaining broth. It is a meal option that allows you to enjoy the flavor of gamjatang or bone stew in a different way at an affordable price.

A steamed egg dish that is soft and moist. Its mild seasoning helps soothe the stomach and balance flavors when eaten with spicy food.

Steamed white rice. Served to provide a hearty meal with gamjatang or bone stew.

This is a hearty soup made by simmering pork back bone, dried cabbage, and other greens in a spicy broth. It is popular as a hangover soup due to its excellent hangover-relieving properties and is perfect for a satisfying meal with hot rice.

This is a hangover soup made by simmering dried cabbage (dried radish greens) in a savory soybean paste base. Its mild and comforting taste is not overpowering, making it good to enjoy with warm broth and rice.

This is a cold noodle dish where buckwheat noodles are served in a chilled, icy broth with a sweet and sour flavor. The chewy buckwheat noodles, shredded cucumber, and boiled egg garnish create a cool and clean taste. It's a great delicacy on hot days.

This is a cold noodle dish where buckwheat noodles are mixed with a spicy and sour bibim sauce. The chewy buckwheat noodles, crisp vegetables, and addictive sauce create a harmonious blend. Recommended for those who enjoy spicy food, and a little broth can be added for a moister dish.

A special makguksu dish made by mixing buckwheat noodles with a spicy and sour bibim sauce and fresh seasoned raw fish. The combination of chewy buckwheat noodles and spicy and sour raw fish is unique, offering a cool and savory delicacy.

Crispy fried pork loin cutlet served with a sweet tonkatsu sauce. It features a crispy exterior and a moist interior, making it a popular meal for all ages.

This dish is made by softening well-dried pollack (walleye pollack) and braising it with bean sprouts and other vegetables in a spicy sauce. The savory pollack flesh and the spicy sauce blend together, making it a great dish for hangovers, as a side dish with rice, or as a snack with drinks.

A carbonated beverage with a crisp and refreshing taste. It cleanses the palate when consumed with oily or spicy foods.

A sweet and cool carbonated beverage. It is a globally popular drink that pairs well with any food.

A carbonated beverage characterized by its sweet fruit flavor. Its refreshing and crisp taste is popular, especially among children or those looking for a light option.

This is a representative Korean distilled spirit made by distilling rice, barley, etc. It is characterized by its clear and clean taste, with an alcohol content typically around 16-20%. It is good to drink with spicy stews or braised dishes.

This is a representative fermented alcoholic beverage made from fermented barley. It is characterized by its cool and refreshing taste and pairs well with various foods. It is especially good with bone stew or fried dishes.

This is a traditional Korean rice wine made from fermented rice. It is characterized by its smooth, sweet and sour taste with a slight effervescence. It pairs well with pancakes or spicy braised dishes.

This refers to a variety of non-alcoholic beverages. Their cool and sweet taste makes them enjoyable with meals or for quenching thirst.