Daon Buckwheat Makguksu

Dakhanmari is a Korean chicken hot pot dish where chicken is boiled in broth and enjoyed with a dipping sauce. Since a partially cooked chicken is served, please boil it at the table for about 10 minutes until fully cooked. Mix 'dadagi' (spicy paste), soy sauce, vinegar, and mustard to make the dipping sauce, and dip the chicken in it with fresh chives for an enhanced flavor. After finishing the chicken, you can add Kalguksu noodles or Juk to the broth for a fulfilling end to your meal.

Dakhanmari is a Korean chicken hot pot dish where chicken is boiled in broth and enjoyed with a dipping sauce. Since a partially cooked chicken is served, please boil it at the table for about 10 minutes until fully cooked. Mix 'dadagi' (spicy paste), soy sauce, vinegar, and mustard to make the dipping sauce, and dip the chicken in it with fresh chives for an enhanced flavor. After finishing the chicken, you can add Kalguksu noodles or Juk to the broth for a fulfilling end to your meal.

Makguksu is a cold noodle dish made with buckwheat, characterized by its sour, salty, and savory taste. It is typically served with vinegar and mustard, so taste it first and add more to your preference. It's even more delicious when wrapped with Kimchi.

Bibim Makguksu is a spicy mixed noodle dish made with buckwheat, characterized by its sour, salty, and savory taste. It is typically served with vinegar and mustard, so taste it first and add more to your preference. It's even more delicious when wrapped with Kimchi.

Naengmori is cold buckwheat noodles, characterized by its refreshing and clean taste. It is enjoyed with radish juice and wasabi in a special soy sauce broth, serving as a delicacy to stimulate the appetite on hot days.

Onmyeon is a dish with buckwheat noodles in warm broth, characterized by its soft noodles and warm, savory broth. It is often enjoyed as a special dish to warm up the body during the chilly seasons (November to March).

Chicken wings are chicken wing parts, fried or seasoned and cooked, characterized by a crispy exterior and tender interior. Their salty and savory taste makes them a great snack or accompaniment to beer.

Dakmuchim is a dish made by tossing boiled chicken with vegetables in a spicy and sour sauce. Its sweet, sour, and spicy flavor stimulates the appetite, and the crisp texture of fresh vegetables blends well with the tender chicken. It is popular as a side dish for drinks or a light meal.

Soju is Korea's representative distilled spirit, clear and with an alcohol content of about 15-25%. Its clean and crisp taste pairs well with a variety of Korean dishes. It is usually drunk cold and is a popular choice for Koreans.

Beer is a popular fermented beverage in Korea, characterized by its cool and refreshing taste. It pairs well with various foods, especially fried dishes and spicy meals. It is typically enjoyed chilled.

Dongdongju is a traditional Korean fermented rice wine, similar to Makgeolli but characterized by floating rice grains. It has a sweet yet slightly sour taste and a smooth finish. Its relatively low alcohol content makes it enjoyable for a light drink.

A set menu perfect for two people to enjoy together, including Dakhanmari, Kalguksu, and Juk, offering a hearty meal. It's a cost-effective combination for efficient ordering during lunchtime.

A set menu perfect for three people to enjoy together, including Dakhanmari, Kalguksu, and Juk, offering a hearty meal. It's a cost-effective combination for efficient ordering during lunchtime.

A set menu perfect for four people to enjoy together, including Dakhanmari and a generous portion of Kalguksu and Juk, offering a hearty meal. It's a cost-effective combination for efficient ordering during lunchtime.