Samwoojung

A hot pot dish made with plenty of assorted fresh seafood simmered in a savory doenjang broth. The deep, refreshing broth is excellent, and it can be enjoyed while simmering warmly.

A spicy hot pot dish with soft tofu and seafood. The fluffy texture of the tofu and the savory flavor of the seafood permeate the broth, making it perfect with rice.

A representative Korean summer noodle dish where chewy buckwheat noodles are mixed in cold broth with a thin layer of ice. It's even more refreshing when enjoyed with vinegar and mustard for a sweet and sour taste.

A dish where buckwheat noodles are mixed with a spicy and sweet gochujang sauce. Its stimulating flavor is characteristic of whetting the appetite, and it tastes even better with a little of the provided broth mixed in.

A savory scorched rice soup made by adding water to the rice stuck to the bottom of a pot and boiling it. It's easy to digest, soothes the stomach, and makes for a hearty meal when paired with the accompanying doenjang jjigae.

A warm noodle dish with thin somen noodles served in a clear, light anchovy broth. Its mild flavor is easy to enjoy, and it pairs well with kimchi.

A stew made by dissolving Korean traditional fermented soybean paste and adding tofu and vegetables. Its savory and salty taste is characteristic, and it's a staple stew on Korean tables.

The most popular clear distilled spirit in Korea. Its clean taste with a noticeable alcohol aroma pairs perfectly with various Korean dishes like samgyeopsal and stews.

A lager-style beer with refreshing crispness and carbonation. It's great for quenching thirst when chilled and cuts through the richness of greasy meat dishes.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a milky appearance and is characterized by its fizzy, carbonated taste and sweet, savory flavor.

A premium distilled soju made by fermenting and aging our rice. It offers a smoother finish and a deep, subtle aroma compared to regular soju.

A traditional Korean fruit wine made by fermenting wild berries (bokbunja). It has a deep red color and a sweet, refreshing fruity aroma that fills your mouth.

A clear rice wine made by low-temperature fermentation of rice. Its clean and smooth taste makes it a good pairing for raw fish or light meat dishes.

A carbonated soft drink with a refreshing fizz. It helps refresh your palate during or after a meal.

Fresh raw beef thinly sliced and mixed with a sweet and savory sauce. It is usually mixed with shredded pear and a raw egg yolk, offering a wonderfully tender texture.

Thinly sliced beef marinated in a sweet and savory soy sauce-based seasoning and grilled. It's a representative Korean meat dish loved by all ages.

Smoked duck meat with a subtle aroma from the smoking process. When grilled, the skin is chewy, the meat is moist, and it offers the characteristic savory flavor of duck fat.

The highest grade of sirloin cut, where the marbling spreads like a flower. It boasts rich juices when grilled and a melt-in-your-mouth tender texture.

A menu item featuring grilled fresh, unfrozen beef sirloin. You can enjoy the natural savory flavor of the meat and its satisfying chewiness.

Sirloin cut lightly seasoned with soy sauce, sesame oil, etc., right before serving. The savory seasoning enhances the meat's flavor.

This cut comes from the chest area of the cow, with white fatty marbling resembling a 'chadol' (stone arrowhead). It is served thinly sliced and cooks quickly on the grill, offering a savory and chewy texture.

This cut is the lean meat from between the rib bones. Its rich, deep meat flavor and chewy texture, which become more prominent with each bite, make it an attractive grilling option.

A cut of pork with three distinct layers of fat and meat. When grilled to a golden crisp, the savory fat and chewy texture combine to make it a favorite among Koreans.