Hosu Samgyetang

A traditional Korean nourishing dish made by simmering a whole chicken with glutinous rice, ginseng, jujubes, garlic, etc. It is characterized by its plain, savory, and tender chicken and rich broth. It is usually eaten in the summer for stamina and enjoyed hot with kimchi and kkakdugi.

A traditional liquor made from millet, a specialty of Jeju Island. It is characterized by its sweet yet sour taste and smooth finish. It pairs well with Korean food and is best enjoyed chilled.

A traditional medicinal liquor fermented with ginseng. It is characterized by the unique aroma of ginseng and its bitter yet sweet taste. It has a warming effect on the body, making it good to enjoy with nourishing food.

A traditional Korean liquor made by fermenting green plums. It is rich in refreshing and sweet plum aroma, characterized by its sweet and sour taste and smooth finish. It can be enjoyed as a digestif or paired with greasy food.

A traditional Korean medicinal liquor made with glutinous rice and medicinal herbs. It is characterized by its savory aroma and soft, sweet taste, with a slight fizzy sensation. It is a good drink to enjoy comfortably with food.

A fruit wine made by fermenting bokbunja (black raspberry). It has a deep red color and is characterized by its rich fruity taste with a sweet yet slightly tart flavor. It pairs well with meat dishes or greasy foods.

A representative distilled liquor of Korea made by distilling rice, barley, etc. It is clear and has a high alcohol content, characterized by its clean and slightly alcoholic aroma. It is usually drunk in a glass with a meal and pairs well with various foods.

A fermented liquor made from barley, hops, etc. It is characterized by its cool and refreshing taste and is a good drink to enjoy casually with food. Various lager beers can be easily found in Korea.

A traditional Korean clear rice wine made by fermenting and filtering glutinous rice. It is characterized by its clean, smooth taste and subtle sweetness. It pairs particularly well with seafood or plain Korean dishes.

A traditional Korean cloudy rice wine made from rice as the main ingredient. It is characterized by its soft carbonation and sweet yet slightly sour taste, with the characteristic thick texture of makgeolli. It is often enjoyed with jeon (pancakes) or spicy food, and tastes better when shaken.

A general term for various non-alcoholic beverages such as carbonated drinks and juices. It is good for quenching thirst or stimulating the appetite with a meal. Served cold.

This is rice cooked by steaming. It is most commonly served as a staple with Korean food, and its plain and soft texture pairs well with any dish. It is eaten with soup dishes or topped with side dishes.

A traditional Korean fermented seasoning made with red pepper powder as the main ingredient. It is a spicy, sweet, and savory concentrated paste used to flavor various Korean dishes. It is added to stews, stir-fries, bibimbap, etc.