Pyeongando Sikdang Sinchon

A spicy soup made with pork backbones, potatoes, and dried radish greens. The broth is rich and the meat is tender and enjoyable to eat. Great for a meal or as a side dish with drinks for a group.

A single-serving set menu that includes sundae guk (blood sausage soup) with a separate plate of suyuk (boiled pork slices) or sundae. You can enjoy the hot broth and chewy meat simultaneously, making it a hearty meal. Season with saeujeot (salted shrimp) to taste.

A spicy soup with only boneless meat, with a red seasoning that makes the broth sharp and refreshing. It pairs well with rice mixed in and kkakdugi (diced radish kimchi).

A mild soup with only tender, boneless meat. You can taste the savory beef bone broth without spiciness. A menu item that anyone can enjoy comfortably.

A hot pot dish made with sundae (blood sausage), various offal, and vegetables, simmered in a thick broth. It is cooked at the table, so you can enjoy it hot until the end. The rich broth makes it popular as a drinking snack.

A spicy and refreshing soup that is good for relieving hangovers. Contains bean sprouts and meat to soothe your stomach. Served hot in a ttukbaegi (earthenware pot).

A nourishing soup made by simmering beef bones for a long time, resulting in a milky broth. It has a light, savory, and non-irritating flavor. Often served with somyeon (thin wheat noodles) and rice, seasoned with salt.

A soup with plenty of ingredients, cooked spicy, perfect as a side dish with drinks. Contains a generous amount of sundae and pork offal. A menu item to enjoy the broth and ingredients without rice.

A spicy and rich soup made with beef's internal organs. Characterized by the chewy texture of the offal and the deep broth flavor. Recommended for those who enjoy spicy food.

A single-serving soup made by simmering pork backbones until tender and serving them in a ttukbaegi (earthenware pot) with dried radish greens. It's fun to pick the meat off the bones, and the broth is spicy. A satisfying meal.

A dish made by stir-frying sundae, gopchang (beef intestines), vegetables, and glass noodles in a spicy sauce. It is stir-fried on a hot plate, blending a savory smoky flavor with a sweet and spicy sauce. Great for sharing with others.

Pork slices boiled with medicinal herbs to remove any gamey smell. Chilled to achieve a chewy and firm texture. Dipping in saeujeot (salted shrimp) enhances the savory flavor.

A soup made by simmering Hanwoo (Korean beef) cow head meat for a long time. Rich in gelatin, the broth is thick and clings to the palate. The meat is chewy and tender.

A traditional soup made with shredded beef, green onions, and various vegetables, seasoned with chili powder to make it spicy. The red and spicy broth stimulates the appetite and is also enjoyed as a nourishing meal.

A summer delicacy of buckwheat noodles served in chilled chicken broth. Topped with chicken meat, seasoned with vinegar and mustard for a sweet and sour, refreshing taste.

A soup dish with chewy rice cake and dumplings filled with savory filling. Made with beef bone broth or anchovy broth, it is light and savory. A single bowl is very filling.