Jong-Gajib

A Korean set meal (baekban) served with boiled pork and various ssam vegetables. The meat is tender and moist, and the freshness of the ssam vegetables creates a clean taste. It comes with rice, soup, and various side dishes, making it a hearty meal.

A stir-fried pork dish seasoned with a sweet and spicy sauce. The tender pork is well-infused with the savory sauce, making it great with rice. The spicy flavor stimulates the appetite and it also pairs well with drinks.

A kimchi stew made by simmering mackerel and aged kimchi together. The savory flavor of mackerel harmonizes with the refreshing and spicy taste of kimchi. It's so delicious with rice that it's called a 'rice thief'.

A stew made with kimchi, pork or tuna, tofu, etc., simmered to a spicy flavor. It is characterized by its deep and spicy broth, making for a hearty and satisfying meal with rice. It's a popular menu item, often called a Korean soul food.

A savory doenjang jjigae (soybean paste stew) made with chadolbagi (beef brisket). The savory fat from the chadolbagi adds to the deep flavor of the doenjang jjigae, and it's even more delicious mixed with rice. It's a traditional flavor familiar to Koreans.

A spicy stew made with soft tofu. It can be made with various ingredients such as seafood, meat, or vegetables, and the savory flavor of tofu and the spiciness of the broth are well-balanced. The warm broth and soft tofu provide comfort.

A stew made with soybean pulp (the residue left after grinding soybeans) as the main ingredient. It has a savory and mild taste, with added pork or kimchi for a richer flavor. Its soft texture and savory taste offer a comforting and healthy meal.

A stew made with fermented soybeans (cheonggukjang) as the main ingredient. It is characterized by its unique, deep aroma and savory, rich flavor. It is known for its high nutritional value and is considered a healthy food, best enjoyed with rice.

A representative Korean dish where various ingredients such as vegetables, meat, and egg are placed on top of warm rice and mixed with gochujang sauce. It is characterized by its colorful appearance and the harmonious flavor of fresh ingredients. It tastes even better when all ingredients are mixed well.

A traditional Korean distilled spirit made by fermenting rice, sweet potatoes, etc. It has a clear and clean taste and an alcohol content of about 16-25%. It is enjoyed chilled and pairs well with spicy Korean dishes.

A carbonated alcoholic beverage made from barley, hops, etc. It has a cool and refreshing taste and is a popular drink that pairs well with any food. It is especially good with oily fried foods or spicy dishes.

A traditional Korean rice wine made by fermenting rice. It is smooth, slightly sweet, and has a mild carbonation, making it easy to drink. It has a milky white appearance and is often enjoyed with jeon (pancakes) or kimchi dishes.

Refreshing non-alcoholic beverages that pair well with meals. Available in various types such as carbonated drinks and juices, they help make your meal more refreshing.

A representative Korean dish of thinly sliced boiled pork, wrapped in cabbage or ssam vegetables. The tender meat, crisp vegetables, and spicy radish salad or kimchi create a variety of flavors and textures. It's a satisfying meal.

Pork that can be added to bossam or other pork dishes. Recommended when you want to enjoy your main dish even more.

A dish where fermented skate (ray), boiled pork, and aged kimchi are wrapped and eaten together, also known as 'Hongtak Samhap'. The strong fermented aroma of the skate, the savory flavor of the pork, and the crispness of the kimchi create a unique harmony. It is characterized by its pungent, nose-tingling taste.

A traditional Korean dish where fermented skate (ray), boiled pork, and kimchi are eaten together. The flavors and aromas of each ingredient create a unique harmony. It is commonly eaten with makgeolli.

A dish of thinly sliced fermented skate. It has a strong ammonia smell characteristic of skate and is popular among gourmets who enjoy its pungent taste. It is eaten by dipping it in cho-gochujang (red pepper paste) or wrapping it with other ingredients.

Bossam served with fresh seasonal oysters and boiled pork, meant to be wrapped and eaten together. The refreshing, chewy texture and oceanic aroma of the oysters blend with the tender pork for a special taste. It's a seasonal limited menu, mainly enjoyed in winter.

Fresh oysters that can be added to the seasonal oyster bossam. Recommended when you want to enjoy more oysters.

A jeon (pancake) dish made by coating fresh oysters in flour and egg batter and pan-frying until golden brown. It features the chewy texture and savory flavor of oysters, and is especially delicious with makgeolli. Best enjoyed while warm.

A Korean-style pancake made by pan-frying flour batter with green onions, seafood (squid, shrimp, etc.). It is crispy on the outside and moist on the inside, with the fragrant flavor of green onions and the savory taste of seafood. It's a popular menu item enjoyed with makgeolli on rainy days.

A braised dish made by marinating tender pork ribs in soy sauce and simmering for a long time. The sweet and savory sauce deeply penetrates the meat, offering a tender texture and rich flavor. It's great with rice or as a side dish for drinks.