Guseogjib

A hot pot dish made with beef tripe (gopchang) and various vegetables simmered in a spicy broth. The chewy and savory flavor of the tripe infuses the broth, creating a deep flavor. It's a popular dish to enjoy with drinks and is cooked at the table.

A Jeju Island specialty dish where boiled pork slices are served on a wooden cutting board. 'Dombe' is the Jeju dialect for cutting board. The lean and tender pork, with excess fat removed, is dipped in salt or ssamjang.

A 2-person set menu allowing you to enjoy both Beef Tripe Hot Pot and Dombe Gogi. This combination offers two of the restaurant's signature dishes at a reasonable price.

A dish of eggplant coated in batter and deep-fried until crispy. It's crispy on the outside and retains the eggplant's characteristic moist and soft texture on the inside.

Fresh domestic squid lightly blanched and sliced. You can enjoy the squid's natural chewy and mild flavor, typically dipped in cho-gochujang (spicy red chili paste sauce).

Fresh raw oysters from Tongyeong, available only in winter. They are full of the ocean's flavor and have a refreshing taste, characteristic of this seasonal menu item.

A summer delicacy where blanched squid and various vegetables are mixed with a spicy and sour chojang sauce. It features a refreshing taste that stimulates the appetite.

A Jeju-style dish featuring a rich pork bone broth topped with tender boiled pork slices. You can choose between noodles (Guksu) or rice (Gukbap), and it boasts a savory and deep flavor.

A meat noodle base enhanced with spicy seasoning, simmered into a hearty, spicy soup. Great for hangovers, offering a sharp and flavorful broth.

A dish where noodles and meat toppings are mixed with a sweet and spicy sauce. The combination of chewy noodles, crisp vegetables, and savory meat is excellent.

An additional order of beef tripe for the hot pot.

Ramen noodles added to the hot pot broth. They absorb the broth well when cooked, making them very flavorful.

Noodle add-on for hot pot. Choose between chewy glass noodles or thick udon noodles according to your preference.

A dish made by stir-frying rice with seaweed flakes and vegetables in the remaining broth after finishing the hot pot. It's a savory and satisfying final meal that Koreans enjoy.

Plain white rice. Served as a side dish with hot pot or meat dishes.

Korea's representative clear distilled liquor. It has an alcohol content and is the most commonly paired alcoholic beverage with Korean food due to its clean taste.

A refreshing, carbonated lager beer or Makgeolli, a traditional Korean rice wine made by fermenting rice.

A regional soju brand from Jeju Island. It is characterized by a higher alcohol content than regular soju or a clean aftertaste.

A wheat beer that uses Jeju tangerine peel, offering a subtle tangerine aroma and a refreshing finish.

A Korean lager beer brand emphasizing a cool and refreshing taste.

Carbonated drinks such as Coke and Sprite.