Yangjae Sundae

A stew served in a ttukbaegi (earthenware pot) with sundae and pork offal in a rich beef bone broth. It has a savory and deep flavor, perfect for mixing with rice.

A large-sized menu with more generous portions of meat and sundae than regular Sundae Guk. Recommended for a hearty meal.

Homemade Korean sausage, steamed with a filling of glass noodles, blood, and vegetables. Enjoy its soft, chewy texture and mild flavor.

Similar to Sundae Guk, but it's a hearty, spicy soup dish with plenty of ingredients, served without rice, perfect as a side for drinks.

A menu that allows you to enjoy homemade sundae and well-boiled suyuk (boiled pork slices) together on one plate. Great for sharing among multiple people.

A dish made by simmering pork until tender, removing excess fat. It's enhanced by pairing with saeujeot (salted shrimp) or ssamjang (dipping sauce).

Sundae and various vegetables are cooked with broth in a jeongol pot. The flavor deepens as the broth reduces.

Sundae and various vegetables are stir-fried with a spicy sauce on a teppanyaki grill. It features a spicy-sweet flavor and the characteristic savory taste of stir-fried dishes.

Chewy jokbal (pig's trotters) coated in a spicy sauce and grilled. The combination of chewy collagen and appetite-stimulating spicy flavor makes it popular as a bar snack.

A delicacy made by boiling pork stomach. You can enjoy its chewy, firm, unique texture and savory flavor.

Korea's representative distilled liquor, characterized by its clear and clean taste. The alcohol content is usually around 16-17%, and it pairs well with most Korean dishes.

A carbonated fermented alcoholic beverage with a refreshing coolness. It's good for casual enjoyment and pairs well with spicy or greasy foods.

A clear liquor with a clean and smooth taste. It has a lower alcohol content than soju and a subtle aroma, making it good for light drinking.

A traditional Korean rice wine made by fermenting rice. It has a milky appearance and is characterized by its savory, sweet taste and smooth finish.

A meal option where you stir-fry rice with seaweed flakes and sesame oil in the remaining sauce after enjoying your main dish.

Tteok (rice cakes) and jjolmyeon (chewy noodles) added to jeongol or teppanyaki dishes. They absorb the broth or sauce, adding a chewy texture.

A bowl of white rice. Served as a meal with soup dishes or side dishes.

Carbonated drinks like cola or cider. Good for cleansing your palate after a meal.