Hyeongjedeul Gamjatang

A hearty stew made by simmering pork neck bones until tender, with dried cabbage and other ingredients. It contains large bones with meat, making it fun to pick off, and its spicy and savory flavor is excellent. It's great as a meal or a side dish with drinks.

A hangover soup made with a pork bone soup base but generously filled with dried cabbage (dried napa cabbage) instead of bones. It's suitable for those who prefer the soft and savory texture and taste of dried cabbage over meat.

A hearty hot pot dish made with pork neck bones, potatoes, dried cabbage, perilla powder, and more. It's perfect for sharing with others, offering a deep, rich broth and tender meat. Don't forget to add fried rice at the end!

A menu item to add more pork bones when you're running low while eating gamjatang.

Steamed white rice. A basic meal to enjoy with stews or soups.

Ramen noodles to be cooked in the gamjatang broth. After eating most of the ingredients, add the noodles to the broth for a chewy treat.

Korea's representative distilled spirit, characterized by its clear and clean taste. It pairs perfectly with spicy stews or meat dishes.

A lager-style beer with a refreshing taste. Best enjoyed chilled.

A traditional Korean rice wine made by fermenting rice. It has a cloudy white color and a sweet, slightly carbonated taste that pairs well with spicy food.

Dough pieces, thinly separated and cooked in the broth. Its chewy texture complements the soup well.

A dish made by stir-frying rice with kimchi, vegetables, sesame oil, and other ingredients in the leftover gamjatang broth. It's characterized by the savory and crispy scorched rice at the bottom.