Kkulkkul-i Durochigi (Pork Belly Durochigi)

A spicy pollack stew, usually served in a large, wide pot. The main ingredients are pollack, various vegetables, and sometimes tofu. It is characterized by its spicy, refreshing, and tender pollack. It is a hearty and warm soup dish, perfect to enjoy with rice and side dishes.

A Korean dish made by stir-frying pork with vegetables such as onions and peppers in a gochujang-based sauce. It is a spicy, savory, and slightly sweet pork dish. It is usually eaten with rice or wrapped in lettuce or other leafy vegetables.

This is a very large Korean-style pork cutlet. Fried pork loin is served with a sweet brown sauce, usually accompanied by cabbage salad and rice. It is characterized by its crispy exterior and tender interior, pairing well with the sweet and savory sauce. It is a popular meal enjoyed by people of all ages.

Fresh pork belly before grilling, usually grilled at the table. When grilled, it has a savory and fatty taste, and you can enjoy the crispy exterior. It is typically grilled on a hot plate, cut into bite-sized pieces, and wrapped in lettuce or perilla leaves with ssamjang, garlic, kimchi, etc.

A spicy Korean steamed dish made by seasoning monkfish, bean sprouts, and water parsley with chili powder. It is spicy and savory, with the firm texture of monkfish and the crispness of bean sprouts. It is a hearty and spicy dish popular with rice or as a side dish with drinks.

A Korean soup made by boiling hand-torn flour dough and potatoes in a clear broth. The chewy sujebi and soft potatoes harmonize, and the savory and refreshing broth is excellent. It is a representative commoner's dish often enjoyed on rainy or cold days.

Intestines, usually added to soups or stews. They add a chewy and savory flavor. They can be enjoyed generously by adding them to hot soup dishes.

Soft tofu made from soybeans, added to soups or stews. Its savory and soft texture enhances the flavor and nutrition of the soup dishes.

Dried ramen noodles added to hot pots, stews, or stir-fries. They absorb the flavor of the broth, providing a richer taste and chewy texture. It is common to add them to the remaining broth and cook.

A bowl of freshly steamed white rice. It is a staple food eaten with Korean dishes and pairs well with any dish such as soups, stews, and stir-fries.

A clear distilled spirit made from rice or other starches, with an alcohol content usually between 16-25%. It has a clean, smooth, and slightly sweet or neutral taste. It is usually drunk cold in small glasses and is typically enjoyed with food.

A general term for light lager beers commonly found in Korea. It is characterized by its cool, refreshing, and subtly bitter taste. It is enjoyed cold and pairs well with chicken or other savory Korean dishes.

A cloudy, white, lightly carbonated rice wine made by fermenting rice, wheat, and nuruk. The alcohol content is usually 6-8%. It has a smooth texture with a sweet, sour, and slightly carbonated taste. It is enjoyed cold, poured from a pitcher into a small bowl, and is great with pajeon or other savory pancakes.

A high-quality rice wine, similar to Japanese sake, with a clear and clean taste. The alcohol content is usually around 13%. It is characterized by its smooth, clean, subtle sweetness, and delicate aroma. It is enjoyed cold and pairs well with raw fish or seafood dishes.

A general term for non-alcoholic beverages such as soft drinks, juices, and mineral water. The taste and texture vary depending on the type. It is good to drink cold with meals or to quench thirst.