Buttumak Cheonggukjang

A stew made from fermented beans with a deep and savory flavor. It may have a strong smell but is rich in nutrients. It is eaten with rice and makes for a hearty meal.

A spicy and refreshing stew with soft silken tofu. It is usually made with seafood or meat and is served piping hot to be eaten with rice.

A savory and refreshing doenjang jjigae (soybean paste stew) made with river snails. It is characterized by the chewy texture of the river snails and is good to enjoy with rice.

A summer delicacy where noodles are served in savory and cool soybean water made from freshly ground soybeans. It is light and nutritious, making it a good summer health food.

A representative Jeolla Province dish where fermented skate, with its intense flavor and aroma, is wrapped and eaten with pork belly slices and aged kimchi. The pungent taste, savory flavor, and crispiness are harmonized.

A dish of thinly sliced raw fermented skate, eaten as is. It is characterized by its unique pungent and intense flavor and aroma, and is dipped in chojang (spicy vinegar sauce) or makjang (thick soybean paste).

A sweet and sour seasoned dish made by mixing fermented skate with various vegetables and a sweet and spicy sauce. The unique aroma of skate and the harmony of the sauce are excellent.

A dish made by steaming fermented skate in a steamer. The fermented taste is maintained, but it is characterized by a soft texture and is eaten with a seasoning sauce.

A dish where boiled pork belly slices, tofu, and kimchi are wrapped and eaten together. The combination of mild tofu, savory pork, and spicy kimchi is exquisite.

A hot pot dish made with tofu as the main ingredient, along with vegetables, mushrooms, etc. It is characterized by its mild and refreshing broth and is good for enjoying with others.

A seasoned dish made by mixing chewy river snails with various vegetables and a spicy and sour sauce. It is good as a side dish for drinks or rice.

A dish made by mixing acorn jelly with vegetables and seasoning sauce. It is characterized by its mild and bouncy texture and is good as a snack or a side dish for drinks.

A Korean pancake crisply fried with green onions, seafood, etc. It is a representative food enjoyed on rainy days and pairs well with makgeolli.

A pancake made by thinly pan-frying grated potatoes until crispy. It is characterized by its savory and mild taste and is dipped in soy sauce.

A dish of stir-fried kimchi with boiled tofu and pork. The combination of mild tofu and spicy kimchi is excellent, and it is popular as a side dish for drinks.

A pan-fried dish made by lightly frying tofu until golden brown. It is characterized by its mild and savory taste and is dipped in soy sauce.

Fresh ginseng coated in batter and fried until crispy. The unique aroma and bitter taste of ginseng are preserved, and it is also good for health.

A general term for cloudy traditional Korean makgeolli made from rice. It is sweet, sour, and carbonated, making it refreshing to drink.

A clear distilled liquor made from fermented rice, barley, etc. It is characterized by its high alcohol content and clean taste, and pairs well with various Korean dishes.

A popular alcoholic beverage made from fermented barley, etc. Its cool and refreshing taste is good for quenching thirst.

A cloudy, traditional Korean liquor made from fermented rice. It is characterized by its sweet and sour taste and smooth finish, and pairs particularly well with all types of pancakes.