Charcoal Grilled Hanwoo Village

Tender pork ribs simmered in a spicy and sweet sauce. The meat easily separates from the bone, and the savory sauce is a highlight. It's great to eat with rice.

A representative Korean stew made by boiling well-fermented kimchi with pork or tuna. The sour yet spicy broth is exquisite. Enjoy it with hot rice.

A clear soup made by simmering beef ribs for a long time. It has a light yet deep flavor and contains plenty of tender rib meat. It's good for replenishing energy, and it's even more delicious when eaten with rice mixed in.

Mackerel simmered with radish in a spicy and sweet sauce. The combination of tender mackerel and radish that has absorbed the sauce is excellent. It's a popular side dish for rice.

A dish made by simmering aged kimchi for a long time with pork until tender. The harmony of the deep, refreshing kimchi and the meat is outstanding. It's great as a side dish for drinks and is also called a 'rice thief'.

Kimchi made by salting napa cabbage, radish, etc., and soaking it in a refreshing broth. It is characterized by its non-spicy, refreshing, and sour taste. It's good for stimulating your appetite during a meal or when eating greasy food.

Kimchi made with young napa cabbage (Albaegi), characterized by its crunchy texture and fresh taste. Its moderately spicy and refreshing flavor pairs well with various dishes. It's best enjoyed with freshly cooked rice.

Kimchi made with diced radish. It is characterized by its crunchy texture and refreshing, sweet and sour taste. It pairs especially well with soup dishes and is a common side dish on Korean tables.