Seoul Bapjip Noryangjin Branch

A traditional Korean stew made with fermented soybeans (cheonggukjang) as the main ingredient. Characterized by its unique strong aroma and savory taste, it contains tofu and various vegetables. It tastes even better when mixed with hot rice.

A spicy stew made with soft tofu and flavored with chili oil. The spicy and savory broth harmonizes with the soft tofu texture. Great as a meal with rice.

A dish with various seasoned vegetables like bean sprouts and spinach, a fried egg, and gochujang sauce served over rice. The savory sesame oil aroma and spicy sauce blend well. Mix all ingredients thoroughly before eating.

Spicy and sweet stir-fried pork with gochujang sauce. Features chewy texture of the meat and savory sauce. Great as a side dish with rice or as a rice bowl.

A kimchi stew made with well-fermented aged kimchi, creating a deep and refreshing broth. The sourness of the aged kimchi blends with the spicy broth. A hearty meal with rice.

A clear Korean liquor made by fermenting and distilling rice and other grains. It has a clean, crisp taste and a high alcohol content. It pairs best with Korean food like samgyeopsal or stews.

A sparkling alcoholic beverage characterized by its refreshing and cool taste. It has a fizzy carbonation and a slightly bitter flavor. Great with oily or spicy food.

A traditional Korean rice wine made by fermenting rice. It has a milky, thick texture with a sweet and fizzy taste. Characterized by its smooth finish.

Carbonated beverages such as soft drinks. Sweet and fizzy taste is great for cleansing your palate during or after a meal.