Modong Woogalbi

Beef short ribs attached to the bone, marinated and grilled. Characterized by its tender texture and sweet and savory marinade. Grilled on a hot plate and enjoyed with vegetables.

A dish of thick pork belly grilled raw. Its savory flavor and chewy texture are excellent. It is eaten wrapped with ssam vegetables or served with kimchi.

Mul-naengmyeon (cold buckwheat noodles in cold broth) and Bibim-naengmyeon (spicy mixed noodles). Its cool and refreshing taste is good to eat with meat.

A spicy stew made with potatoes and vegetables. Its savory and spicy flavor pairs well with rice. (Misprinted as 'Gamja-jjage' on the menu)

A representative Korean stew made with savory doenjang (soybean paste). It contains tofu, zucchini, and onions, giving it a refreshing and deep flavor. It is typically eaten with rice.

Scraped from the bottom of the pot, this dish is characterized by its savory and crispy texture. Good as a palate cleanser after a meal or a light snack.

A dish stir-fried with rice, kimchi, and vegetables. Characterized by its spicy and savory sauce. It is sometimes stir-fried with the remaining sauce after eating meat.

A dish made with semi-dried pollock, characterized by its chewy texture and mild flavor. It is usually cooked spicy and enjoyed as a side dish for rice.

A set meal featuring semi-dried pollock (Codari) and warm Dolsotbap. You can have a hearty and balanced meal.

A dish of pork stir-fried in a spicy sauce. Characterized by its smoky flavor and umami, it's good as both a meal and a side for drinks.

A set meal featuring spicy Jeyuk bokkeum (spicy stir-fried pork) and hot Dolsotbap (hot stone pot rice). You can enjoy a hearty and Korean taste.

A dish utilizing well-fermented kimchi. You can taste the spicy and refreshing flavor unique to kimchi. It is usually served as a stew or stir-fry.

A set meal served with Kimchi jjigae or Kimchi bokkeum and warm Dolsotbap. You can taste the harmony of deep kimchi flavor and Dolsotbap.

A dish primarily made with savory doenjang (soybean paste). It is usually served as Doenjang jjigae and is a representative Korean home-style dish.

A set meal featuring savory Doenjang jjigae and hot Dolsotbap. A hearty meal that suits the Korean palate.

A stew made with soft tofu. It has a spicy flavor from chili oil and can be enriched with seafood or meat.

A set meal featuring soft Sundubu jjigae (soft tofu stew) and warm Dolsotbap (hot stone pot rice). Its spicy and refreshing taste is also good for hangovers.

A representative Korean distilled spirit, characterized by its clear and clean taste. The alcohol content is around 16-20%, and it is usually served chilled.

A fermented beverage with a cool and refreshing taste. Good to enjoy lightly with food and excellent for quenching thirst.

A traditional fruit wine made from bokbunja berries. Characterized by its sweet and sour taste and beautiful red color. It is usually enjoyed with meat dishes.

A general term for various types of soft drinks. Good for quenching thirst or for a clean finish after a meal.

A Korean Cheongju (rice wine) characterized by its clean and smooth taste. It pairs well with bland foods such as raw fish. It is best enjoyed chilled.

A traditional Korean rice wine (Makgeolli) with a soft carbonation and a sweet yet sour taste. It pairs particularly well with savory pancakes like Haemul Pajeon (seafood pancake).

A sweet fruit wine made from maesil (green plum). With its low alcohol content, it's easy to enjoy lightly and is characterized by its refreshing taste. It is particularly popular among women.

A cocktail made with Suntory whiskey, carbonated water, and lemon. Its clean and refreshing taste pairs well with oily food.

A highball harmonized with the fragrance of Earl Grey tea, whiskey, and carbonated water. Its unique and fragrant taste makes it a good after-dinner drink or a light beverage for gatherings.

Soju made with the clear water of Jeju Island. Characterized by its smooth texture and clean aftertaste. It offers a slightly more premium feel than regular soju.

A world-famous carbonated beverage. Its cool and sweet taste pairs well with any food, especially with meat.

A menu item featuring semi-dried pollock seasoned spicy and served with rice in a hot stone pot. The combination of chewy Codari and freshly cooked rice is excellent.

A fragrant Dolsotbap made with Gondre (thistle) vegetables, a specialty of Gangwon Province. You can enjoy a healthy and mild taste by mixing it with the seasoning sauce.

A set menu featuring spicy and deep-flavored Kimchi jjigae made with fresh pork and well-fermented kimchi, served with warm Dolsotbap.

A dish of semi-dried pollock simmered in a spicy sauce. Its chewy flesh and savory sauce make it a good side dish for rice.

A representative spicy Korean dish of pork stir-fried in gochujang sauce. It boasts a fantastic combination with rice along with its smoky flavor.

A spicy and refreshing stew made with well-fermented kimchi and pork. One of Koreans' favorite stews, it's good to eat with rice.

A traditional Korean stew made with savory doenjang (soybean paste). It contains tofu, zucchini, and onions, giving it a refreshing and deep flavor. It is typically eaten with rice.

A stew made with soft tofu. It has a spicy flavor from chili oil and can be enriched with seafood or meat. Its spicy and refreshing taste is also good for hangovers.

Mul-naengmyeon (cold buckwheat noodles in cold broth) and Bibim-naengmyeon (spicy mixed noodles). Its cool and refreshing taste is especially good in the summer.