Santodorri Imjatang Eungam Branch

A hearty soup made with acorn jelly and perilla powder, giving it a rich and savory flavor. It features the nuttiness of perilla seeds and the chewy texture of acorn jelly. It is a traditional Korean soup enjoyed warm with rice.

A refreshing cold noodle dish where acorn noodles are mixed with vegetables in a sweet and sour sauce. The chewy acorn noodles, spicy and sour sauce, and crisp vegetables create a delightful harmony. It is a great dish to share among many people, especially a delicacy in the summer.

A Korean-style salad where acorn jelly is mixed with various vegetables in a spicy sauce. The soft and chewy acorn jelly, crisp vegetables, and sweet and spicy sauce create a refreshing and cool taste. It can be served as a side dish with main courses or as a snack with drinks.

A dish where acorn jelly is thinly sliced like noodles and stir-fried with various vegetables in a soy sauce-based seasoning. The chewy and soft acorn jelly, crisp vegetables, and sweet and savory soy sauce seasoning are well-balanced. It can be enjoyed as a side dish or as a light meal replacement.

A Korean delicacy where acorn jelly and rice are mixed in a refreshing broth. The refreshing coolness of the broth, the soft texture of the acorn jelly, and the fullness of the rice combine for a cool and satisfying meal. It is typically enjoyed cold, especially in the summer, and is also good as a hangover cure.

A Korean pancake (jeon) made with acorn flour. It is chewy and nutty, with a crispy exterior and a soft interior. It pairs well with makgeolli (rice wine) and is eaten with soy sauce.

Freshly cooked, warm white rice, the staple food of Koreans. It is characterized by its soft, fluffy texture and mild flavor. It is eaten with soup dishes or side dishes.

A traditional fruit wine made from Korean wild raspberries. It has an alcohol content of around 15%. It is characterized by a sweet yet slightly tart flavor and a deep red color. It is known for its health benefits and is often enjoyed with meat dishes or on special occasions.

A traditional Korean unfiltered rice wine made by fermenting rice. It has an alcohol content of around 6-8%. It is characterized by a smooth finish, a sweet yet sour taste, and a unique carbonation. It is often enjoyed with jeon (pancakes) or spicy dishes, and is best served chilled.

A representative Korean distilled soju made from rice or sweet potatoes. It has an alcohol content of around 16-25%. It is characterized by a clean and crisp taste with a distinct aroma of alcohol. It pairs well with various Korean dishes and is enjoyed chilled, either straight or in cocktails.

A popular and common alcoholic beverage in Korea made from fermented barley. It has an alcohol content of around 4-5%. It has a cool and refreshing taste with a light bitterness and a clean finish. It pairs well with various foods such as chicken and snacks, and is best served chilled.

A traditional Korean herbal liquor made with 12 medicinal herbs including ginseng and goji berries. It has an alcohol content of around 13%. It is characterized by a subtle herbal aroma and a smooth, sweet taste. Known as a health drink, it pairs well with traditional Korean cuisine such as Hanjungsik (Korean set meals).

A clear Korean rice wine made by fermenting rice at low temperatures and filtering it. It has an alcohol content of around 13%. It is characterized by a clean and smooth taste, a subtle sweetness, and a clean finish. It pairs well with seafood dishes or light Korean cuisine and is served chilled.

A general term for carbonated or other non-alcoholic beverages. They can be sweet or refreshing, with a variety of flavors and carbonation depending on the type. They are consumed to quench thirst with meals or for a refreshing break.