Eunhaengnamujip

A spicy and sour stir-fried dish made with fresh pork and kimchi. Usually eaten with rice.

A kimchi stew made with saury, tofu, and vegetables, offering a spicy and deep flavor. It's a hearty dish perfect with rice.

A Korean fusion stew made with ham, sausage, baked beans, and kimchi in a gochujang broth. It has a spicy and rich flavor, great for sharing.

A spicy and sweet dish made by stir-frying squid and pork belly with vegetables in a gochujang sauce. It features a delightful chewiness from the squid and tenderness from the pork belly.

A spicy stir-fried pork dish made with gochujang, garlic, and vegetables. It's characterized by its sweet and spicy taste, perfect with rice.

A savory and deep-flavored doenjang jjigae (soybean paste stew) made with tofu, vegetables, and sometimes meat or seafood. It's a representative Korean side dish.

A dish made by stir-frying rice with the leftover sauce and ingredients from dishes like Osam Bulgogi or Dakbokkeumtang. It's savory and flavorful.

A clear and refreshing fish cake soup made with various types of fish cakes and radish. It has a warm and comforting flavor.

A clear and refreshing, light soup made with dried pollack and tofu, sometimes with egg. It's also popular as a hangover remedy.

A Korean pancake made from grated potatoes, fried until crispy. It's characterized by its savory and nutty flavor.

A Korean pancake made with kimchi and flour batter, sometimes with pork or other vegetables, fried until crispy. It has a sour and spicy flavor.

A Korean pancake made with chives as the main ingredient, fried until crispy with a light batter. It's characterized by its fresh and aromatic flavor.

Spicy braised chicken made with chicken, potatoes, carrots, and onions in a gochujang sauce. It's a hearty dish with a deep flavor.

A spicy and sour dish made by mixing whelks, chewy noodles (jjolmyeon), and various vegetables in a gochujang and vinegar sauce. It's chewy and spicy, pairing well with soju.

Boneless chicken feet stir-fried in a spicy gochujang sauce. It's known for its chewy texture and intense spiciness, making it a popular bar snack.

A dish served with warm tofu, stir-fried kimchi, and pork. It offers a great combination of soft tofu and spicy, sour kimchi, pairing well with makgeolli or soju.

A rolled omelet made with eggs and finely chopped vegetables. It's soft, savory, and a popular side dish.

A stir-fried chicken gizzard dish with garlic and chili peppers. It's known for its chewy texture and savory, slightly spicy flavor.

A simple dish served with Spam and a fried egg. It's salty and savory, offering a comforting meal.

A clear distilled spirit. Typically around 15-25% ABV, it has a slightly sweet and clean taste. Served chilled.

Korean beers are typically light lagers. They are crisp with a moderate bitterness, pairing well with fried foods and snacks.

Traditional Korean rice wine (makgeolli), which is milky white and cloudy. With an alcohol content of about 6-8%, it's slightly sweet, sour, and carbonated.

A clear and clean traditional Korean rice wine, similar to sake. It's smooth, clean, slightly sweet, and has an alcohol content of about 13%.

A traditional Korean bokbunja (raspberry) wine. It's sweet, slightly tart, and has a rich flavor with an alcohol content of about 15%.

Non-alcoholic beverages such as soda or juice. They are sweet and refreshing.

Instant ramen noodles added to stews or hot pots. They add a chewy texture and absorb the broth, enhancing the flavor.

Tofu add-in for stews or hot pots. It's soft and mild, absorbing the broth well.

Fish cake add-in for stews or hot pots. It's chewy and savory, pairing well with spicy broth.