Meoseumgwa Manim Eunpyeong Branch

A nourishing dish made by adding crispy scorched rice to Samgyetang, a soup made with young chicken, ginseng, jujubes, and garlic. The rich and savory broth, tender chicken, and the nutty flavor of the scorched rice blend together to comfort the stomach. It is especially good as a summer tonic to enjoy hot.

A noodle dish made by boiling buckwheat noodles, topping them with various vegetables, seaweed flakes, and boiled eggs, and then mixing them with a spicy and sweet sauce, served on a platter. The combination of cool, chewy buckwheat noodles, crisp vegetables, and addictive sauce is excellent. It is usually a dish to share among many people and goes well with main dishes.

A cheese topping that can be added to dishes. When added to hot soup or stir-fried dishes, the cheese melts, adding a savory and creamy flavor. Adding cheese to spicy dishes can neutralize the spiciness and provide a richer taste.

A bowl of freshly cooked white rice. It is the foundation of all Korean meals and is best enjoyed with the broth or sauce of the main dish. Its plain and savory flavor enhances the taste of other dishes.

A representative Korean distilled spirit made by distilling rice or other grains. It is clear and clean, characterized by its unique alcohol aroma and smooth finish. It is usually consumed with meals and has an alcohol content of about 15-25%.

A traditional Korean fruit wine made by fermenting wild raspberry. It has a beautiful red color and is characterized by its sweet yet tart berry aroma. It has an alcohol content of about 15-18% and is also popular as a health wine.

A popular alcoholic beverage brewed using barley, hops, yeast, and water. In Korea, refreshing lager beers are generally popular. They are good to enjoy with meals or to quench thirst. The alcohol content is about 4-5%.

A traditional Korean fermented alcoholic beverage, cloudy white in color, made by fermenting rice. It is characterized by its sweet, sour taste, and slight fizziness. It is drunk cold and sometimes served in a traditional Korean bowl (sabal). It has an alcohol content of about 6-8%.

A traditional Korean refined rice wine made by carefully fermenting and filtering rice. It is characterized by its clean, smooth taste and subtle sweetness, similar to Japanese sake. It is usually drunk cold and pairs well with raw fish or plain Korean dishes. It has an alcohol content of about 13-15%.

A general term for various non-alcoholic beverages such as carbonated drinks and juices. They are good to enjoy with meals or to quench thirst. Their sweet and cool taste helps to refresh your mood.