Hyungjedul Gamjatang (Pork Bone Stew)

A Korean hot pot stew made with pork back-bones, potatoes, and ugeoji (dried cabbage leaves). The rich and savory broth, tender meat, and crisp ugeoji make it a great hangover cure or a hearty meal. It's popular with rice or as a snack with drinks.

A hot pot stew made with regular gamjatang, enriched with soybean paste for a richer and smoother flavor. The mildness of the soybean paste blends well with the spicy broth, creating a deep flavor. It's a satisfying meal or a great snack with drinks.

A braised dish made by simmering pork back-bones in a spicy sauce until tender. The tender meat is infused with a sweet and spicy sauce, creating an addictive flavor. It's great to eat with rice or as a snack with drinks.

A spicy braised pork back-bone stew with well-fermented aged kimchi. The sourness of the aged kimchi and the spicy sauce create a deep umami flavor. Highly recommended as a snack with drinks.

A spicy hangover soup made with a rich pork back-bone broth, seasoned with ugeoji (dried cabbage leaves) and bean sprouts. It has a deep and refreshing taste, and is a hearty meal when mixed with rice.

A special large-sized haejangguk (hangover soup) served in a more generous portion than regular gamjatang. Enjoy the deep and refreshing taste with an even larger serving, perfect for when you're very hungry.

A hangover soup made with pork bone broth, enriched with soybean paste for a nutty and smooth taste. The mildness of the soybean paste blends with the spicy broth, creating a unique and deep flavor.

A clear galbitang (short rib soup) with large beef short ribs. It features a rich broth simmered for a long time and tender rib meat. It's a nourishing dish perfect for a warm and hearty meal.

A representative Korean dish with a milky broth made by simmering beef bones for a long time. It has a mild and deep flavor, and is eaten with noodles or rice. It is typically seasoned with salt and pepper.

A stew made by simmering soft tofu in a spicy broth. It is usually cooked with seafood or meat, and sometimes an egg is added. A warm and soft dish that goes well with rice.

Add Pork Bones

An option to add potatoes to hot pot or stew. Enjoy softer and fluffier potatoes.

Add Ugeoji (Dried Cabbage Leaves)

Ramen noodles to add to hot pot or stew. The noodles absorb the broth, making them even more delicious.

Chewy glass noodles to add to hot pot or stew. They absorb the broth, creating a richer flavor.

Chewy hand-pulled dough pieces made from flour, added to hot pot or stew. They have an excellent chewy texture.

An option to add soybean paste to gamjatang or other stews. It adds a nutty and mild flavor.

An option to add well-fermented aged kimchi to aged kimchi dishes or hot pots. It adds a sour and spicy flavor.

A savory and salty fried rice dish made with leftover sauce from hot pot or stew, mixed with rice, seaweed flakes, and vegetables. It's a delicious way to finish your meal.

Korea's representative distilled spirit, clear and transparent, with an alcohol content typically between 16-25%. Its clean taste pairs well with any food.

A refreshing fermented alcoholic beverage. While there are various types, lager-style is popular in Korea. Its crisp and refreshing taste makes it easy to drink with food.

A traditional Korean rice wine made with rice as the main ingredient. It is smooth, sweet, and slightly carbonated, making it easy to drink. It pairs especially well with savory pancakes.

Classic carbonated drinks, cola and sprite. They are cool, sweet, and refreshing, perfect for cleansing the palate during or after a meal.

Non-alcoholic beer that allows you to enjoy the crisp and refreshing taste of beer without the alcohol. Great for those who don't drink alcohol but want to enjoy the atmosphere.