Bon Ga Ribs

Korean-style pork ribs marinated in a sweet and savory sauce and grilled. Features tender meat and rich sauce flavor. Enjoy with rice or wrapped in lettuce.

Large pork ribs marinated in a special sauce and grilled. Larger and thicker than regular pork ribs, offering a satisfying chew. The sweet and deep sauce flavor is exceptional.

A special cut from the pork neck, characterized by its chewy yet tender texture due to the balanced mix of fat and lean meat. It has a strong savory flavor and is best enjoyed dipped in salt.

A cut of pork ribs with alternating layers of lean meat and fat, offering a savory and crispy texture when grilled. Enjoy with ssam vegetables like lettuce and perilla leaves, kimchi, and garlic.

Fresh domestic beef sirloin with moderate marbling, characterized by its tender texture and savory flavor. Lightly grilled and dipped in salt, you can truly taste the original flavor of the beef.

Large beef ribs grilled without seasoning. Enjoy the tender texture and rich beef flavor. Dip in salt or special sauce.

Tender beef ribs marinated in a sweet and savory special sauce and grilled. The deep flavor of Korean-style rib sauce blends well with the richness of the beef. Great to enjoy with rice.

Korean-style raw beef dish made with thinly sliced fresh beef sirloin, seasoned with gochujang, garlic, sesame oil, etc., served with egg yolk and pear slices. Tender, nutty, and light.

A traditional Korean soup made by simmering beef ribs in a clear broth with ribs and radish. It features a rich and refreshing broth taste, perfect for enjoying with rice.

A soup made by adding ugeoji (dried napa cabbage outer leaves) to galbi tang. The savory and deep flavor of ugeoji adds to the soup, making it a good choice for hangover relief.

Thinly sliced beef marinated in soy sauce, then simmered in a clay pot with vegetables and glass noodles. The sweet and savory broth combined with tender meat is excellent with rice.

A representative Korean stew made by simmering well-fermented kimchi with pork, tofu, etc. Its spicy and sour taste pairs well with rice.

A bibimbap dish made by mixing fresh yukhoe with various vegetables (fernbrake, spinach, bean sprouts, etc.) and gochujang sauce with rice. Nutty, light, and highly nutritious.

Two types are available: Mul Naengmyeon, served with chewy noodles in a refreshing broth, and Bibim Naengmyeon, mixed with a spicy and sour sauce. Usually eaten with meat or as a finishing dish.

Naengmyeon served with seasoned raw fish, such as fermented skate, on top of bibim naengmyeon. Features a spicy and sweet taste with a chewy texture from the fish.

A clear distilled spirit made from grains like rice or barley, it is the most popular alcoholic beverage in Korea. It has a clean and smooth taste and is often consumed with meat dishes.

A fermented alcoholic beverage made primarily from malted barley. Its cool and refreshing taste pairs well with various foods, especially popular when eating meat.