Ogcheonjib

A traditional Korean dish where you mix barley rice with savory cheonggukjang stew, simmered for a long time. The salty and deep flavor of fermented beans harmonizes well with the savory texture of barley rice. It is typically eaten mixed with rice or with side dishes.

A representative Korean stew made by adding well-fermented kimchi and pork. The spicy and refreshing broth, tender pork, and crunchy kimchi create an excellent harmony. It tastes even better with warm rice.

A hot pot dish made by generously adding pork and various ingredients to kimchi stew. The deep and rich flavor of kimchi stew is enhanced by the harmony of various ingredients. It's a great menu item to enjoy together with others while simmering. It's also good with rice and as a side dish for drinks.

Glossy, warm white rice. It is soft and plain, and good to eat with other dishes. It goes well with any Korean food, such as stews or stir-fries.

A spicy Korean dish made by stir-frying pork seasoned with gochujang (red pepper paste). The spicy and sweet sauce and the chewy texture of the pork are attractive. It tastes even better with rice or wrapped in lettuce.

A Korean seafood dish made by stir-frying fresh squid in a spicy sauce. The combination of chewy squid and spicy sauce stimulates the appetite and has an excellent umami flavor. It is good as a side dish for drinks, and also excellent mixed with rice.

A Korean delicacy of grilled, seasoned pork rind. It is characterized by its chewy and springy texture and savory flavor, and is rich in collagen. It is usually dipped in soybean powder or a special sauce. It is popular as a side dish for drinks.

A dish made with the main ingredient of spicy whelks, mixed with vegetables in a spicy and sour sauce. The chewy whelks and crunchy vegetables, combined with the sweet, sour, and spicy sauce, create a refreshing taste. It is often enjoyed mixed with somen noodles or as a side dish for drinks.