Ibukjip Chapssal Sundae

A satisfying set menu allowing you to enjoy Sundae Gukbap, Sundae, and Suyuk all at once. It's popular for its diverse combination at a reasonable price.

A hearty soup made by simmering pork bone broth with sundae (blood sausage) and offal. It has a rich, savory, and clean flavor, and can be seasoned with 'dadaegi' (spicy paste) or salted shrimp to taste.

A soup made with pork backbone and ugeoji, simmered spicy. The meat is tender and the broth is refreshing, making it popular for hangovers.

Beef marinated in a sweet and savory soy sauce, simmered in a ttukbaegi (earthenware pot). It includes glass noodles and mushrooms, perfect for mixing with rice.

Sundae made with glutinous rice, various vegetables, and glass noodles. It's characterized by its chewy texture and savory taste, making it a good accompaniment for drinks.

A local specialty from Gangwon Province, made by stuffing squid bodies with minced meat and vegetables, then steaming them. The chewy squid and abundant filling create an exquisite harmony.

A Korean-style pancake generously filled with squid, shrimp, and other seafood, seasoned with green onions. It's crispy on the outside, moist on the inside, and pairs well with makgeolli.

A platter featuring both regular sundae and squid sundae. Enjoy two flavors at once, perfect for sharing.

Pork is simmered until tender, then the fat is removed and the meat is thinly sliced. The texture is soft and savory, and it's best enjoyed with salted shrimp or kimchi.

An anju menu where you can enjoy sundae and suyuk together. Taste the savory meat and the rich flavor of sundae simultaneously.

A spicy and rich soup dish, perfect as a side for drinks. It has more substantial ingredients than sundae soup and a deeper flavor.

A dish where sundae, various vegetables, and mushrooms are simmered in a hot pot. It's great as a meal or an accompaniment to drinks, and you can add ramen noodles.

A hot pot dish where 'bone-hanger soup' is served in a large pot for communal cooking. Enjoy generous portions of meat and ugeoji (Napa cabbage).

Korea's most representative distilled spirit. It is characterized by its clear and clean taste and pairs well with various Korean dishes.

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

A traditional Korean alcoholic beverage made by fermenting rice. It is cloudy white and has a fizzy, sweet, and tangy taste.

A makgeolli infused with the nutty flavor of chestnuts. It's sweeter and has a stronger savory taste than regular makgeolli.

A clean and smooth tasting rice wine. It has a lower alcohol content than soju and a subtle aroma.

Carbonated drinks like cola or cider.