Somunnan Sikdang

A traditional Korean dish made by simmering mackerel and kimchi in a spicy sauce. It is characterized by the harmonious flavor of tender mackerel and well-fermented kimchi, and the spicy and refreshing broth pairs well with rice. It tastes even better when eaten on top of hot rice.

A representative Korean distilled soju made with rice and barley as main ingredients. It is characterized by its clear and clean taste, and the alcohol content is usually around 16-25%. It is good to enjoy it cool with Korean food.

A traditional Korean rice wine (takju) fermented with rice as the main ingredient. It is characterized by its soft, sweet, and slightly carbonated taste. The alcohol content is low, around 6-8%, so it can be enjoyed without burden and pairs well with spicy Korean food.

A popular alcoholic beverage made by fermenting ingredients such as barley and hops. It is characterized by its cool and refreshing taste and pairs well with various foods. It is good to enjoy lightly during or after a meal.