Gohyang Sundae Guk (Hometown Blood Sausage Soup)

A dish where boiled pork, kimchi, and tofu are wrapped and eaten together. It features the harmonious combination of tender pork, crisp kimchi, and plain tofu. It's good to enjoy with makgeolli or soju.

A stew made with a spicy and rich broth from pork bones, with potatoes, dried radish greens, and perilla leaves. It has a spicy yet deep flavor, and the soft meat is enjoyable to eat. It's great as an appetizer or a meal.

A stew made by boiling well-cooked kimchi with pork backbone. The refreshing and spicy taste of kimchi combined with the rich broth from the pork backbone creates a deep flavor. It's a spicy and warm soup dish that Koreans love.

A dish made by boiling pork head meat and slicing it thinly. It has a chewy and tender texture and is usually eaten with salted shrimp or ssamjang. It's a representative appetizer that pairs well with makgeolli or soju.

A warm soup dish with a generous amount of various ingredients. It's usually made spicy with pork offal or vegetables, and is good for hangovers or enjoying with drinks. It features a deep and refreshing taste.

A soup dish made by boiling sundae (blood sausage) and pork offal in a rich broth made from pork bones. It can be enjoyed spicy or mild, and is a hearty meal when mixed with rice. It's one of the popular hangover soups Koreans enjoy.

A spicy soup dish made by boiling pork backbone until tender, allowing you to enjoy the soft meat. Perilla leaves and dried radish greens are added for a refreshing and clean taste. It's good for hangovers and warming up with a hot broth.

A side dish made by stir-frying well-fermented kimchi with seasoning. Its sweet and sour, yet savory flavor makes it a great accompaniment to any dish. It tastes even better when eaten with meat dishes.

A salad made by tossing thinly sliced green onions with a spicy and sour dressing. The crisp texture of the green onions and their pungent flavor create a fantastic combination with meat dishes. It enhances the overall flavor of the meal.

Korean-style fried rice made by stir-frying rice with other ingredients, and plain tofu. It's often stir-fried in the leftover sauce after eating a hot pot or stew, or you can order extra tofu for a plain dish. It's a satisfying finishing meal.

Chewy ramen noodles and white rice to be added to boiling broth. You can enjoy them generously in hot pots or stews, or make your soup dish more filling by enjoying it with rice.

A refreshing and crisp fermented beverage. It pairs well with various appetizers and is good for quenching thirst. It tastes even better when served cold.

A traditional Korean rice wine made by fermenting rice and filtering it to a clear liquid. It features a clean and smooth taste, pairing well with seafood or light appetizers. It has an alcohol content of approximately 13%.

Korea's representative distilled spirit made by distilling grains. It has a clear and clean taste and pairs well with various Korean dishes. It typically has an alcohol content of around 16-20%.

A cloudy, traditional Korean rice wine made by fermenting rice. It has a sweet and sour taste with carbonation, making it refreshing to enjoy. It pairs especially well with pancakes or kimchi stew. It has an alcohol content of approximately 6-8%.

A variety of sweet and refreshing drinks such as carbonated beverages and juices. They are good for enjoying lightly during or after a meal.