Kimgane Hwangso Gopchang Daerim Station Main Branch [Daerim Station Restaurant, Guro Station Restaurant, Guro Digital Complex Restaurant, Sindorim Station Restaurant, Guro Digital Complex Intestine Restaurant]

This is a dish of grilled various beef intestine parts (small intestine, large intestine, abomasum, etc.) together. It is savory and chewy, and is eaten dipped in sauce or with vegetables.

This is a dish of grilled pork or beef's last stomach part. It is characterized by its chewy and light taste. It is often enjoyed dipped in chojang (spicy vinegar sauce) or with ssam vegetables.

This is a dish of grilled beef large intestine, which is very savory and tender due to its high fat content. The flavor intensifies with chewing, and it is popular among those who enjoy rich, fatty tastes.

This is a dish of grilled beef small intestine. It is full of rich fat, making it tender, rich, and savory. You can fully enjoy its unique flavor.

This is a dish of grilled beef small intestine with added garlic. The fragrance of garlic blends with the savory flavor of the intestines, creating a deeper taste. It is a Korean BBQ dish.

This is a dish of grilled beef's second stomach, the honeycomb tripe. It is characterized by its chewy and crunchy texture, and its light and savory taste. It is popular as an accompaniment to drinks.

This is a dish of grilled beef heart. It is characterized by its rich meaty flavor and chewy yet tender texture. It is enjoyed dipped in salt sauce or with vegetables.

This is a representative Korean pork dish of thick-cut grilled pork belly. It is crispy on the outside and moist on the inside, with a harmonious balance of fat and lean meat. It is eaten wrapped with ssam vegetables or grilled with kimchi.

This is a representative Korean fried rice made by stir-frying kimchi and rice together. It is characterized by its spicy and sour taste, with the addition of savory sesame oil aroma. It is usually eaten at the end of a meal.

This is a representative Korean distilled soju made from rice, barley, etc. It is characterized by its clear and clean taste, and the alcohol content is usually around 15-20%. It pairs well with various Korean dishes.

This is a liquor fermented with barley as the main ingredient. It has a cool and refreshing taste, characterized by its savory malt aroma. It pairs particularly well with spicy food or fried dishes.

This is a clear Korean medicinal liquor made from rice. It is characterized by its subtle and clean taste and aroma, and is smoother and cleaner than soju, making it particularly well-suited for seafood dishes.

This is a Korean fruit wine made with plum as the main ingredient. It is characterized by its sweet and refreshing plum aroma, and its low alcohol content makes it easy to enjoy. It is particularly popular among women.

This is a traditional Korean Makgeolli made by fermenting rice. It is characterized by its smooth, thick texture and sweet and sour taste. It is often enjoyed with Pajeon on rainy days.

This is a Korean medicinal liquor made with Cornelian cherry and hawthorn berries. It is characterized by its sweet and smooth taste with a subtle herbal aroma. It is good to enjoy with meals.

This is a traditional Korean medicinal liquor brewed with 12 medicinal herbs including Korean ginseng and goji berries. It is characterized by its smooth, deep flavor and subtle herbal aroma. It pairs well with Korean set meals and nourishing dishes.

This is a general term for various carbonated drinks or juices. With its cool and refreshing taste, it can quench your thirst with a meal or be enjoyed as a sweet treat.

This is a Korean fruit wine made with bokbunja (black raspberry). It is characterized by its deep red color and sweet yet slightly tart taste. It pairs particularly well with meat dishes.