Suyu Son Mandu

A dish made by steaming dumplings filled with meat, tofu, and vegetables in a steamer. It is characterized by its moist and soft texture and savory flavor. Dipping it in soy sauce enhances the umami.

A warm soup dish made by simmering large dumplings in a rich broth. The flavor of the dumplings infuses the broth, creating a savory taste, and it makes for a hearty meal when eaten with rice.

A dish made by adding chewy tteokguk rice cakes to manduguk (dumpling soup). You can enjoy the savory flavor of the dumplings and the chewy texture of the rice cakes simultaneously, in the style of a traditional Korean holiday food.

A hot pot dish cooked at the table, containing dumplings, various vegetables, mushrooms, and meat. The broth is spicy and refreshing, making it a good choice for a drinking snack or a meal for a group.

A stew made with soft tofu and various seafood, seasoned to be spicy and hearty. The harmony of the spicy broth and soft tofu is excellent, and it is served in a ttukbaegi (earthenware pot).

A stew made by fermenting or seasoning and boiling okara, the pulp left after making tofu. It is characterized by its savory and coarse texture, and is a healthy dish where you can taste the rustic flavors of Korea.

A stew made with tofu as the main ingredient, seasoned to be spicy and hearty. The savory flavor of the tofu and the umami of the broth combine to make it a 'rice thief'.

A stew made by dissolving Cheonggukjang (fermented soybean paste) made from deeply fermented soybeans and simmering it with tofu, zucchini, etc. It is a traditional Korean fermented food characterized by its unique savory aroma and deep flavor.

A cold noodle dish characterized by its chewy, dark noodles made with buckwheat starch. You can choose between Mul-naengmyeon with its refreshing, icy broth or Bibim-naengmyeon with a spicy sauce.

A summer health food made by mixing noodles into a thick, savory broth made from finely ground boiled soybeans. It has a delicate and creamy taste, and you can add salt or sugar to your preference.

A Korean-style pancake made by mixing green onions and various seafood with flour batter and pan-frying it. It is crispy on the outside and moist on the inside, and tastes even better with makgeolli.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is usually around 16-17%, and it is the liquor that best pairs with Korean food.

A carbonated alcoholic beverage full of refreshment. Enjoy it cold, it pairs well with greasy food or hot pot dishes.

A traditional Korean rice wine made by fermenting rice. It has a milky appearance and combines the refreshing fizziness of carbonation with a sweet and savory taste. It's a perfect match for jeon (pancake) dishes.

Carbonated drinks like Coke or Sprite. Good for cleansing your palate after a meal.

A bowl of white rice. It is an essential staple food eaten with stews or soup dishes.

Kalguksu noodles added to the remaining broth after eating jeongol (hot pot) dishes.

Rice cakes added to jeongol (hot pot) or tang (stew) dishes to enhance the chewy texture.