Choigane Saeng Samgyeopsal

A cut from the pork belly, it is layered with fat and lean meat, making it savory and tender. It's typically grilled and enjoyed wrapped with lettuce, garlic, and ssamjang.

Lean meat from the pork neck, characterized by its low fat content and chewy texture, offering a mild flavor. It's grilled and can be enjoyed for its clean taste.

A special cut from the back of the pork neck, it has a unique chewy and crisp texture with a good balance of fat and lean meat. It's excellent for grilling and has a superb nutty flavor.

Lean meat from the pork diaphragm, characterized by its tender yet chewy texture. It has a flavor similar to beef and is popular for grilling.

The highest grade cut from the sirloin of beef, characterized by its marbled fat that spreads like a flower, boasting tender meat and rich juices. Primarily enjoyed as steak or grilled, it offers a deep beef flavor.

A cut from the beef brisket, characterized by its thin slices and savory, tender fatty layers. It's quickly grilled on a hot plate and eaten with oil and salt or sauce.

Lean meat from between the beef ribs, offering a chewy texture and rich beefy aroma. It's primarily enjoyed grilled, and sometimes marinated in Korean-style sauce.

A dish made by braising cutlassfish in a spicy sauce with radish and potatoes. Its spicy, sweet, and savory flavor pairs well with rice.

A spicy and refreshing soup dish made with pollack roe, cod roe, vegetables, etc. The popping roe and soft cod roe offer a great texture. It's also popular as a hangover soup.

A stew made with frozen pollack, tofu, radish, and vegetables, simmered in a spicy broth. Its refreshing and spicy broth is characteristic and good for relieving hangovers.

A representative Korean stew made by simmering well-fermented kimchi with pork or tuna. Its spicy and sour flavor is excellent and eaten with rice.

A traditional Korean stew made with a savory soybean paste base, tofu, zucchini, and onions. It's characterized by its deep and mild flavor and is eaten mixed with rice or alongside meat.

A stew characterized by its savory and mild flavor, made with soft tofu and perilla powder. It's not too strong and is good for those who prefer a milder taste.

A stew made with soft tofu and seafood or meat, simmered in a spicy broth. It's characterized by its spicy and piquant broth and is enjoyed hot with rice.

A stew made with fermented soybeans (cheonggukjang) as the main ingredient. It's characterized by its unique savory aroma and deep flavor, and is rich in nutrients, making it popular as a health food.

A representative Korean one-bowl dish where various ingredients like vegetables, meat, and egg are placed on top of warm rice and mixed with gochujang. You can enjoy multiple flavors and textures simultaneously.

A hangover soup made with a clear, refreshing broth and crisp bean sprouts. It's characterized by its mild and clean taste, and is soothing.

A cold noodle dish served with chewy noodles in a refreshing broth. Especially popular during hot summer days, it harmonizes a sweet and sour broth with cool noodles.

Ramen noodles added to stews or hot pots. The chewy noodles blend with the broth, adding a richer flavor.

A representative Korean distilled spirit made by fermenting and distilling rice, barley, etc. It has a clear and clean taste and pairs well with various Korean dishes. It has an alcohol content of about 16-25%.

The most popular alcoholic beverage in Korea, made by fermenting barley, hops, etc. Its cool and refreshing taste pairs well with grilled or fried dishes.

A traditional Korean unfiltered rice wine made from rice as the main ingredient. It's smooth, sweet, and slightly carbonated, making it easy to drink. It pairs well with various pancakes and snacks.

A traditional Korean rice wine, filtered clear from fermented rice. It's characterized by its clean and smooth taste and aroma, and pairs particularly well with seafood dishes.

A variety of non-alcoholic beverages such as carbonated drinks and juices. Enjoyed with meals or to quench thirst.