BulMakYeolSam HapJeong Branch

A dish made by grilling the last part of the stomach of a pig or cow. It is characterized by its chewy and nutty flavor, and is enjoyed grilled golden brown on a griddle and dipped in sauce.

It is the large intestine of a cow, which is soft and nutty due to its high fat content. It is mainly enjoyed grilled, and its rich, oily flavor that bursts out as you chew is attractive.

A dish made by seasoning and grilling or braising large beef ribs with bones attached. It is characterized by its sweet and savory seasoning and tender meat. It is mainly enjoyed with rice.

Refers collectively to pork belly (a cut with layers of fat and meat), pork neck (lean meat from the neck area), and pork skin (pig's skin), which are popular cuts of pork. It is commonly enjoyed grilled on a griddle with ssam vegetables (lettuce wraps). The skin is rich in collagen, making it chewy and nutty.

Refers to thinly sliced beef brisket. The nutty fat and tender meat combine well, making it good for quick grilling. It is also enjoyed wrapped in lettuce with vegetables.

Thinly sliced frozen pork belly. It is grilled on a griddle after thawing and is characterized by its crispy texture and nutty flavor. It cooks quickly on a hot griddle.

A hot pot dish made with beef intestines, various vegetables, and glass noodles, seasoned to be spicy. The broth is rich and deep, and the chewy texture of the intestines combined with the spicy flavor makes it a great accompaniment to drinks.

A dish of chicken feet stir-fried or grilled in a spicy sauce. It is rich in collagen, giving it a chewy texture, and is preferred by those who enjoy spicy food. It is popular as a side dish with alcoholic beverages.

A dish of deboned chicken feet, seasoned spicy and stir-fried or grilled. It is convenient to eat as it has no bones, and its chewy, spicy flavor is addictive. It is often enjoyed with jumeokbap (rice balls) or other dishes.

Dried and ground red chili peppers used to add spiciness to Korean cuisine. It is added to various stews, stir-fries, and kimchi to provide a deep and spicy flavor.

A type of glutinous rice that is black in color, with higher nutritional value and a chewier texture than regular rice. It is mixed with white rice when cooking or used as an ingredient for tteok (rice cakes).

Powder made from finely ground rice. In Korea, it is mainly used as a batter ingredient for tteok (rice cakes), jeon (pancakes), and buchimgae (savory pancakes). It is characterized by its soft texture.

A green leafy vegetable frequently used in Korean cuisine. It is particularly used as the main ingredient for kimchi and is also utilized in various ways for soups, stews, and as wrap vegetables. It is characterized by its refreshing and crisp taste.

A representative Korean fermented food made with pickled napa cabbage and radish, gochugaru (chili powder), garlic, etc. It is characterized by its spicy and sour taste and is a basic side dish served with all Korean meals.

Dried and ground red chili peppers used to add spiciness to Korean cuisine. It is added to various stews, stir-fries, and kimchi to provide a deep and spicy flavor.

A soft, high-protein food made from soybeans. It is used in various dishes such as stews, braises, and pan-fried dishes, and is characterized by its mild and nutty flavor. It is a good source of protein for vegetarians.

A bowl of warm, freshly cooked white rice. It is the most basic food in a Korean meal and is enjoyed with all side dishes, soups, and stews.

A dish made by skewering and grilling the heart of a chicken. It is characterized by its chewy and light flavor, and is popular as a side dish with alcoholic beverages. It is enjoyed dipped in sauce or grilled with salt.

A dish made by seasoning and boiling or grilling pig tails. It is rich in collagen, giving it a chewy and tender texture. It is often mixed with a spicy sauce.

A Korean-style sausage made by filling pig intestines with glass noodles, vegetables, and pig's blood. It is characterized by its chewy and nutty flavor and is mainly enjoyed boiled and made into sundae bokkeum (stir-fried sundae) or sundae gukbap (sundae soup).

A representative Korean noodle dish made by boiling instant noodles and soup. It is easy to enjoy and characterized by its spicy and hot broth. You can enjoy it more richly by adding various ingredients.