EoChon AguNakji

A dish of various seafood such as octopus, blue crab, and shrimp, steamed with crunchy bean sprouts in a spicy sauce. The savory flavor of the seafood and the spiciness blend well, making it great as a side dish for drinks or a meal.

A steamed dish of plump anglerfish stir-fried with bean sprouts in a spicy sauce. You can enjoy the soft flesh and chewy skin of the anglerfish.

A dish of chewy flesh from the head of cod, steamed with bean sprouts, minari, and other vegetables in a spicy sauce. It has a chewier and more savory texture than regular fish meat.

A dish of plump octopus stir-fried with vegetables in a gochujang sauce over high heat. It is spicy and chewy, enjoyed mixed with rice or as a side dish for drinks.

Stir-fried baby octopus in a spicy sauce. It has a softer texture than octopus and its spiciness stimulates the appetite.

A meal menu where spicy stir-fried octopus is served on top of rice to be mixed and eaten.

A meal menu where spicy stir-fried baby octopus is served on top of rice to be mixed and eaten.

Kalguksu made with plenty of clams, offering a refreshing and clear broth.

Kalguksu made with a rich broth from dried pollock, known for its savory flavor and effectiveness as a hangover cure.

A stew made with seafood added to doenjang jjigae, giving it a refreshing and deep flavor.

A spicy stew made with fish roe. It features the savory texture of the roe and a spicy broth.

A spicy fish stew made with frozen pollock, radish, and green onions. Its refreshing broth is excellent.

Octopus added to main dishes.

Cuttlefish added to main dishes. It has thicker and softer flesh than regular squid.

Fish roe added to steamed or stewed dishes.

The seminal vesicle of a fish, characterized by its soft and curly shape. It adds savoriness to steamed or stewed dishes.

A dialect word for Omandungi, a seafood with a popping texture when chewed and a unique sea aroma.

Add bean sprouts to steamed dishes.

Thinly pan-fried Korean pancake.

Additional noodles to mix with leftover sauce or broth.

Fried rice made by adding rice, seaweed flakes, sesame oil, etc., to the remaining sauce or broth after enjoying the main dish.

Rice and seaweed flakes are served in a bowl, and you mix them by hand to make rice balls.

A representative Korean distilled spirit with a clear and clean taste.

A crisp and refreshing lager beer.

A clear and smooth-tasting Cheongju (clear liquor).

A medicinal liquor brewed with various medicinal herbs such as ginseng, possessing a unique aroma and taste.

A traditional liquor made from hawthorn berries, with a sweet and sour taste and aroma.