Taeneung-Gol

Pork ribs marinated in a sauce with green tea extracts to remove any gamey smell and enhance the tender texture. It features a sweet and savory flavor and is grilled over charcoal.

Pork ribs with the bone removed and only the tender meat seasoned and served for easy eating.

A cut of pork with layers of fat and lean meat, offering a savory, oily flavor and a chewy texture. It is the most popular grilled dish among Koreans.

A beef dish made from the meat between the cow's rib bones, offering a chewy texture and rich beefy aroma.

A practical set menu offered only during lunchtime, consisting of seasoned ribs, rice, and stew.

Korea's representative stew, made with savory soybean paste broth and ingredients like tofu and zucchini. Served as a meal with rice.

A refreshing noodle dish served with chewy noodles in a cold broth. It is popular as a palate cleanser after eating meat.

A steamed dish made by whisking eggs until fluffy. It is mild and savory, making it a good accompaniment to spicy food or meat.

Steamed white rice served in a bowl. Eaten with meat or stew.

Doenjang-jjigae ordered additionally after eating meat or as a side dish.

Carbonated drinks such as Coke and Sprite.

Korea's representative distilled spirit, characterized by its clear, transparent, and clean taste. It pairs very well with grilled dishes like samgyeopsal.

Beer that provides a refreshing coolness.

A traditional Korean rice wine made by fermenting rice. It has a milky color and a soft, savory taste.

A clear liquor (cheongju) with a clean and smooth taste. Its clean aftertaste makes it pair well with various dishes.

Traditional Korean liquors brewed with medicinal herbs or fruits. Characterized by a subtle aroma and smooth taste.

A fruit wine made by fermenting bokbunja (a type of raspberry), characterized by its sweet, rich flavor and red color.