Toseong Agujjim

Agujjim is a dish made by stir-frying monkfish with vegetables such as bean sprouts and parsley in a spicy sauce. The chewy texture of the monkfish combined with the crisp bean sprouts is excellent, and the spicy yet savory sauce is its characteristic. It is a representative Korean steamed seafood dish that is great for sharing with rice among a group.

Modum Haemuljjim is a dish made by stir-frying various seafood such as monkfish, shrimp, octopus, and clams with fresh vegetables like bean sprouts and parsley in a spicy sauce. It is characterized by the rich flavor of the various seafood and its diverse textures, offering a spicy and deeply savory taste. It's a generous seafood dish perfect for sharing with a group.

Agujtang is a stew made with monkfish as the main ingredient, along with vegetables such as bean sprouts and radish. It is characterized by its refreshing and spicy broth, and the soft, clean monkfish flesh is popular as a side dish for drinks or as a hangover soup. It's a warm soup dish that comfortably fills you up with rice.

Modum Haemultang is a hearty and refreshing stew made with a generous amount of various seafood (such as crab, shrimp, octopus, and clams). It is characterized by the deep flavor derived from the various seafood and the excellent harmony between the spicy broth and fresh seafood. It's a generous stew perfect for enjoying with family or friends.

Ttukbaegi Haemultang is a single-serving stew made with various seafood, simmered in a spicy broth. Served in a hot ttukbaegi (earthenware pot), it stays warm throughout the meal and is characterized by its refreshing and deep seafood broth. It's great for hangovers or as a hearty lunch.

Ttukbaegi Agujjim is a single-serving stew made with monkfish and vegetables, served hot in a ttukbaegi (earthenware pot). It is characterized by its spicy and refreshing broth, and the tender flesh of the monkfish can be enjoyed. It is a popular and satisfying lunch option.

Chamisul is one of the most popular soju brands in Korea. It is a clear liquor made by distilling rice or other grains, typically with an alcohol content of around 16-20%. It is known for its clean and smooth finish, and it pairs particularly well with spicy Korean dishes. It is enjoyed chilled, poured into a soju glass.

Hite Beer is a representative Korean lager beer. It is characterized by its light and refreshing taste, with a smooth finish, subtle malt aroma, and a hint of bitterness. It is best enjoyed chilled and pairs well with chicken or spicy appetizers.

Maehwa Soo is a traditional Korean fruit wine made primarily from plums. It is characterized by its sweet and refreshing plum aroma, and it is light and smooth, making it easy to drink. It tastes even better chilled and is great as an aperitif or to enjoy with light meals.

Sansachun is a traditional Korean liquor made with the fruit of the hawthorn tree (Sansaja). It is characterized by its subtle and unique aroma, soft sweetness, and slight tartness. It pairs well with various Korean dishes and can be enjoyed chilled or at room temperature.

Baekseju is a traditional Korean medicinal liquor brewed with various medicinal herbs such as ginseng and schisandra. It has an alcohol content of about 13% and is characterized by its soft, subtle sweetness and the unique aroma of the medicinal herbs. It is best enjoyed chilled and is considered a healthy drink, often paired with various Korean dishes.

Bokbunja is a fruit wine made by fermenting bokbunja berries (black raspberries) produced in Korea. It has a deep red color and is characterized by its sweet and rich berry aroma and flavor. It is best enjoyed chilled, either on its own like a dessert wine or to accompany special occasions.

Soft drinks refer to a variety of non-alcoholic beverages such as cola, cider, and juice. They are cool and sweet, perfect for cleansing the palate or quenching thirst during a meal. Served chilled.