Thank You Mom Ujangsan Branch

A Korean-style pancake made primarily from mashed mung beans, mixed with meat and vegetables. It is crispy on the outside, soft on the inside, and has a savory taste. It is usually eaten dipped in soy sauce and is a representative snack that pairs well with makgeolli.

An assorted dish that allows you to taste various types of pancakes (scallion pancake, donggeurangttaeng, mushroom pancake, etc.) all together. Each pancake has its own unique taste and texture, allowing you to enjoy a variety of flavors. It is popular because you can taste multiple pancakes at once and is good for sharing among many people.

A Korean-style pancake made by adding chewy cockles and fragrant chives, fried until crispy. The chewy texture of the cockles and the fragrance of the chives blend together, bringing out the savory seafood flavor. It's even more delicious dipped in spicy sauce and is a popular choice as a drinking snack.

A representative Korean pancake made by adding green onions and various seafood (squid, shrimp, clams, etc.) and frying it thickly. It harmonizes crispy edges, moist interior, and rich seafood flavor. It is eaten dipped in soy sauce and is a perfect match with makgeolli, especially on rainy days.

A special pancake made by adding plenty of cheese to finely ground potatoes and frying it until crispy. The crispy texture of the potato harmonizes with the chewy and savory taste of the cheese. It's a favorite among children, perfect as a snack or a light alcoholic beverage accompaniment.

A Korean-style pancake made by adding cheese to well-fermented kimchi, fried until savory and spicy. The sour and spicy taste of kimchi is enhanced by the smoothness and savoriness of the cheese, resulting in a rich flavor. It's even more delicious with the addition of cheese flavor to the familiar taste of kimchi pancake for Koreans.

A fried dish made by stuffing peppers with meat and cheese and frying them until crispy. The spicy pepper flavor, the savory meat juice, and the rich cheese blend to create a diverse taste. Crispy on the outside and moist on the inside. It's delicious dipped in soy sauce or dipping sauce, and recommended as a snack with cold beer.

A special fried dish made by stuffing eggplant with meat and cheese and frying it until crispy. The soft texture of the eggplant harmonizes with the flavor of the meat and the richness of the cheese. It's good to enjoy with soy sauce or dipping sauce and is a light snack.

A Korean-style salad made by tossing chewy cockles and fragrant minari (water parsley) in a spicy and sour sauce. The chewy texture of the cockles and the unique aroma of minari blend together, and the spicy yet refreshing taste stimulates the appetite. It's good mixed with somen noodles or as a drinking snack.

A representative Korean soup dish made by boiling various types of fish cakes in hot and refreshing broth. It is characterized by the chewy fish cakes and the deep, clean broth, which warms the stomach. It is especially popular in cold weather and is often enjoyed with soju.

A representative Korean distilled spirit made by distilling grains such as barley with alcohol. It has an alcohol content of about 16-25%. It is characterized by its clear and clean taste and smooth finish. It is usually drunk chilled and is a national spirit that pairs well with Korean food.

A popular alcoholic beverage in Korea made by fermenting grains such as barley. It is characterized by its refreshing and cool taste with carbonation. Best enjoyed cold, it is a representative combination often enjoyed with chicken or fried foods.

A general term for non-alcoholic beverages such as soft drinks and juices. They are refreshing and quench thirst. Enjoyed during or after meals, or by those who do not drink alcohol.

A makgeolli produced in Haenam, Jeollanam-do, it is a smooth, cloudy rice wine with an alcohol content of 6%. It has a good balance of sweetness and sourness, and a smooth finish. Best enjoyed cold and shaken, it pairs well with pancakes and Korean dishes.

A makgeolli produced in Haenam, Jeollanam-do, it is a rich and deep cloudy rice wine with an alcohol content of 9%. It is characterized by a deeper and richer flavor and aroma than the 6% makgeolli, with a slight heaviness. Best enjoyed cold and shaken, it pairs particularly well with seafood dishes or oily pancakes.

One of the most popular fresh makgeollis produced by Seoul Jangsoo, characterized by its lively carbonation. It has a harmonious balance of moderate sweetness, sourness, and refreshing carbonation. Best enjoyed cold and shaken, it is the most commonly sought-after makgeolli by Koreans.

A makgeolli with a long history dating back to 1925, characterized by its smooth taste and clean finish. It has a balanced flavor that is neither too sweet nor too sour, with a subtle sweetness and soft carbonation. Best enjoyed cold, it pairs well with any dish and is widely loved.

A traditional makgeolli said to have been favored by President Park Chung-hee, boasting a deep and rich flavor. It is characterized by its heavy body and savory, thick taste. Best enjoyed cold and shaken, it is recommended for those who want to experience the taste of old traditions.

A unique makgeolli made by adding citron to makgeolli, characterized by its refreshing citron aroma. The smoothness of the makgeolli harmonizes with the refreshing and sweet taste of citron. Best enjoyed chilled, it's great for those who want to experience a different kind of makgeolli.

A pure rice makgeolli brewed in the traditional way, characterized by its emphasis on the natural taste of rice with almost no added sweetness. It offers a clean and dry taste of rice without artificial sweetness and has a smooth finish. It is particularly popular among connoisseurs who value the original taste of makgeolli.

Makgeolli that embodies the vigorous spirit of a tiger, characterized by its smooth finish and clean taste. It has a harmonious balance of sweetness and acidity, with the original flavor of rice preserved. Best enjoyed cold, it has less of the typical makgeolli thickness, making it easy to enjoy.

A makgeolli brewed using only rice, water, and nuruk (fermentation starter) without artificial sweeteners, fermented naturally. Depending on the aging period, the balance of sweetness, sourness, carbonation, and body changes, characterized by its natural, non-artificial taste. You can enjoy it at various stages, from the fresh taste of just-brewed to the deep taste of aged makgeolli, and it pairs well with any food.