Myeongdong Restaurant

A dish where rapidly frozen pork belly is grilled on a hot plate. It's crispy on the outside, moist on the inside, and has an excellent nutty flavor. It's even more delicious when wrapped in lettuce with ssamjang, garlic, and kimchi.

A representative Korean stew made by adding pork and well-fermented kimchi and simmering it spicy. It is characterized by its sour yet deep umami flavor. It's best enjoyed hot with white rice.

A spicy stew made with tuna and kimchi. It has a milder flavor than pork kimchi stew, with the added savory taste of tuna. It's a satisfying meal to eat with rice.

A stew made by adding fresh seafood to a savory soybean paste broth. The refreshing and deep flavor of the seafood blends well with the umami of the soybean paste. It's a Korean soul food eaten with rice.

A dish made by adding thinly sliced chadolbagi (beef brisket) to soybean paste stew. The savory juices of the chadolbagi dissolve into the soybean paste broth, creating a richer and deeper flavor. It's a hearty meal when eaten with rice.

A representative Korean stir-fried dish made by stir-frying pork in a sweet and spicy sauce. The combination of tender meat and sauce is excellent. It is popular to eat with rice or as a side dish for alcohol.

A spicy ramyeon made with various seafood. It features a refreshing and spicy broth, and the flavor of the seafood blends well with the ramyeon. It's good as a side dish for alcohol or as a hangover cure.

A dish where acorn jelly is added to a cool broth and eaten mixed. The sweet and sour broth and the chewy texture of the jelly harmonize, making it refreshing and light. It's a great summer delicacy.

Chewy squid stir-fried with vegetables in a spicy sauce. It is characterized by its spicy yet savory sauce. It's good as a side dish for alcohol or as a side dish for rice.

A dish made by finely chopping rice or sweet potatoes and stir-frying them in oil. It is characterized by its savory and light flavor, and it is also delicious when stir-fried with the remaining sauce after a meal.

A representative Korean distilled spirit made from rice or sweet potatoes. It is clear and clean, characterized by a subtle sweetness and a smooth finish. It pairs well with various Korean dishes.

An alcoholic beverage made by fermenting barley as the main ingredient. Its cool and refreshing taste is good for quenching thirst, and it can be enjoyed casually with various foods.

A traditional Korean rice wine made by fermenting glutinous rice. It has a clear and clean color, with a soft sweetness and a fragrant aroma. It's even better when served chilled.

A sparkling rice wine that enhances refreshment by adding carbonation to Chung Ha. Its refreshing and sweet taste, combined with a pleasant fizziness, makes it enjoyable and light. It is popular among young people.

Various non-alcoholic beverages such as carbonated drinks or juices. Good for drinking during meals or to quench thirst.