jang-gun pocha

Boiled whole squid, enjoyed for its soft and chewy texture. It's delicious and sweet-and-sour when dipped in cho-gochujang. Great as an anju.

A spicy and refreshing stew made with well-fermented kimchi, pork, and tofu. It is a representative Korean meal, best enjoyed with rice.

A stew made with fresh pollock (frozen 명태) and vegetables, offering a refreshing and spicy taste. It's also good for hangovers and pairs well with rice.

Fresh octopus lightly blanched to preserve its soft yet chewy texture. Dipping it in cho-gochujang allows you to enjoy the octopus's original flavor. Popular as an anju.

Fresh octopus stir-fried in a spicy sauce. Characterized by its chewy texture and addictive spiciness. Great mixed with rice or as an anju for soju.

Fresh small octopus lightly blanched to enjoy its soft and bouncy texture. Dipping it in cho-gochujang enhances the octopus's savory flavor. Recommended for seafood lovers.

Fresh small octopus stir-fried in a sweet and spicy sauce. The chewy texture and the addictive spicy sauce create a harmony, making it excellent as a side dish for rice or an anju.

Thickly cut pork belly stir-fried in a spicy sauce. The savory, fatty flavor of the pork belly and the spicy sauce blend well, making it popular as a side dish for rice or an anju for soju.

A stew made by simmering tender chicken, potatoes, and carrots in a spicy gochujang sauce. It has a spicy yet sweet flavor and is a Korean braised chicken dish that goes well with rice.

Chewy whelk mixed with fresh vegetables in a spicy and sour sauce, served with somyeon (thin wheat noodles). Its cool and refreshing taste makes it especially popular as an anju.

Thinly sliced fermented skate sashimi. It is characterized by its strong ammonia smell and unique taste, and is sometimes enjoyed as a 'samhap' (pork, skate, aged kimchi). It's a divisive dish but a Korean delicacy with a strong following.

Steamed fermented skate, enjoyed for its soft texture and strong aroma. It has the characteristic pungent taste of skate and is good as an anju or a special dish.

A warm noodle dish with somyeon (thin wheat noodles) in anchovy broth, topped with garnishes (e.g., zucchini, kimchi, egg garnish). It has a light and refreshing taste, good for a simple meal or side dish.

A winter delicacy made by repeatedly freezing and thawing saury or herring. It is characterized by its chewy and savory taste and is eaten wrapped in seaweed, kelp, or vegetables.

A rolled egg dish with multiple layers, boasting a soft and moist texture. Its mild flavor is good for children or those who can't handle spicy food. Suitable as a simple side dish or anju.

Freshly boiled cockles dipped in a seasoned sauce. It is characterized by its chewy and savory taste and is mainly enjoyed as an anju.

Thinly sliced boiled pork head meat, characterized by its chewy and sticky texture. It is eaten with salted shrimp or ssamjang and is a traditional anju that pairs well with makgeolli.

A crispy Korean pancake made with well-fermented kimchi. It has a spicy and savory flavor and is a representative anju enjoyed with makgeolli on rainy days.

A Korean pancake made with fresh scallions as the main ingredient, fried to a crisp. The fragrant and savory scallions make it a great anju. Served with soy sauce for dipping.

Fermented skate with a strong ammonia smell. Its unique pungent taste is polarizing, but it has many fans who enjoy it with makgeolli. It is usually thinly sliced and eaten with cho-gochujang.

A generous Korean set menu featuring a variety of side dishes and a main course served on a full table. It offers high satisfaction as you can taste multiple dishes at once. Great for enjoying together with a group.