Gicha Sundaeguk

A hearty soup with sundae and pork offal simmered in a rich broth made from pork bone marrow. It has a savory and deep flavor and is a satisfying meal with rice.

A spicy soup dish made with pork offal as the main ingredient. You can enjoy the chewy texture of the offal and the refreshing soup.

A dish served on one plate with various parts such as boiled pork head, offal, and sundae. It is soft and light, and good to enjoy with salted shrimp for a drink.

A dish made by stir-frying sundae and offal with perilla powder and vegetables in oil without spicy seasoning. It has a light flavor and is usually eaten wrapped in perilla leaves and dipped in sauce.

A soup dish with more ingredients and richer broth than sundae soup, often enjoyed as a side dish with drinks. You can enjoy plenty of soup and meat without rice.

A stew dish made by adding sundae and various vegetables to a pot, pouring broth, and boiling. It is good for sharing and has a spicy and deep flavor.

A Korean-style pancake generously filled with chives and pan-fried until golden brown. The fragrant chive aroma and crispy texture make it popular as a snack with makgeolli.

A dish made by simmering chicken, potatoes, carrots, and other vegetables in a spicy gochujang sauce. The chicken, infused with the sweet and spicy sauce, stimulates the appetite.

A dish made by stir-frying squid and vegetables in a spicy sauce over high heat. The chewy texture of the squid and the spicy sauce combine well, making it good as a side dish for rice or a drink.

A dish made by stir-frying pork and vegetables with a gochujang-based sauce. It is one of the most popular meat side dishes for Koreans, with a spicy and savory flavor.

A dish served with warm boiled tofu and spicy stir-fried kimchi. The bland tofu neutralizes the strong flavor of the stir-fried kimchi.

A dish made by mixing acorn jelly with fresh vegetables and soy sauce dressing. It is characterized by the slightly bitter taste of the jelly and its chewy texture.

A fish dish made by pan-frying mackerel until golden brown. It is crispy on the outside, moist on the inside, and has an excellent savory flavor.

A dish made by whisking eggs and steaming them gently. Its fluffy and soft texture makes it a good accompaniment to spicy food.

Korea's representative distilled spirit, clear and transparent. Its clean taste pairs well with most Korean dishes such as samgyeopsal or stews.

A cool and refreshing carbonated alcoholic beverage. It cleanses the palate when consumed with oily or fried foods.

A clear alcoholic beverage (cheongju) made by fermenting rice. It has less alcohol aroma than soju and a clean, smooth taste.

A traditional Korean rice wine made by fermenting rice or wheat. It has a milky color and is characterized by its savory, sweet taste and the refreshing fizziness of carbonation.

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