Satto Dakgalbi

Dakgalbi grilled on a charcoal brazier. Uses bone-in chicken thigh meat, resulting in a tender and chewy texture. · You can choose your preferred flavor from seasoning, soy sauce, or salt, and it has a great flavor infused with charcoal aroma. · It's delicious when wrapped in lettuce or perilla leaves, or eaten with pickled onions.

Special cut from the neck of a chicken. · This part has a lot of movement, so the texture is very chewy and firm, with an excellent nutty flavor. · You can enjoy the original flavor of the meat by dipping it lightly in salt.

Boneless chicken feet, prepared for easy eating. · Characterized by a spicy sauce and a chewy, springy texture, rich in collagen. · Popular as a snack with drinks, it can be grilled over charcoal for a smoky flavor.

A warm noodle dish with thin wheat noodles served in a clear anchovy broth. · Characterized by a clean and refreshing broth with a smooth noodle texture. · Good as a palate-cleansing meal after eating meat.

Noodles with refreshing broth and refreshingly sour, ripe young radish kimchi. · The crunchy texture of young radish and the sweet and sour broth stimulate the appetite. · It cuts through the richness when eaten with fatty meat.

Korea's representative summer noodle dish with buckwheat noodles in a cold broth with ice flakes. · Characterized by chewy noodles and a cool, clean broth. · Adding vinegar and mustard enhances the savory flavor.

A cold noodle dish where buckwheat noodles are mixed with a sweet and spicy gochujang sauce. · A harmony of mild spiciness and chewy noodles. · It's even more delicious when wrapped with the leftover meat.

A dish made with shredded acorn jelly served in a cold broth with kimchi, seaweed flakes, etc. · The chewy texture of the jelly and the cool, sour broth come together. · A delicacy perfect to enjoy cool on a hot day.

A dish made by stir-frying rice with kimchi, seaweed flakes, and other ingredients in a pan. · A popular Korean dessert with a savory sesame oil aroma and spicy flavor. · It's fun to scrape off the crispy rice at the bottom and eat it.

A dish made by whisking eggs and steaming them gently in an earthenware pot. · Characterized by a smooth, pudding-like texture and a mild, nutty flavor. · When eaten with spicy food, it helps to neutralize the spiciness.

A bowl of white rice. · Eaten as a meal with meat or stew.

A stew made by dissolving Korean traditional fermented soybean paste (doenjang) and adding tofu and vegetables. · The savory and salty broth is excellent and pairs well with rice. · Usually ordered with a meal after eating meat.

Korea's most representative clear distilled spirit. · The alcohol content is about 16-17%, with a clean and slightly bitter taste. · The best alcohol to pair with grilled dishes like samgyeopsal or dakgalbi.

A refreshing and crisp Korean beer. · Characterized by light carbonation and a clean finish. · Good for cleansing the palate after rich meat dishes.

A clear rice wine made from fermented rice. · It has a lower alcohol content than soju, a smoother taste, and a clean finish. · It tastes even better when served chilled.

A traditional Korean cloudy rice wine made from fermented rice or wheat. · Opaque white like milk, with a sweet and tangy carbonation. · It's not too high in alcohol, making it easy to enjoy, and pairs well with spicy food.

A Korean fruit wine made from black raspberries (bokbunja). · It has a sweet and rich berry aroma, giving it a wine-like feel. · Also known as a health drink, its sweet taste makes it easy for anyone to enjoy.

A traditional Korean medicinal liquor made with various medicinal herbs. · It has a subtle ginseng aroma and herbal flavor, with a smooth taste. · A good drink to accompany your meal with health in mind.

A traditional Korean liquor made from hawthorn berries and Cornus officinalis. · It has a characteristic sweet and sour fruity aroma and is low in alcohol, making it smooth to drink. · Suitable to enjoy as an aperitif or a light drink with a meal.

Carbonated drinks like cola or cider. · The cool carbonation cuts through richness and aids digestion.