Eunseong Gamjatang

A representative Korean soup dish made by boiling pork backbone, potatoes, and dried napa cabbage leaves with a spicy flavor. It is characterized by its savory yet spicy broth, and the fun of peeling the meat off the bones. It is enjoyed as a main meal with rice or as an accompaniment to drinks.

A spicy soup made with pork backbone and well-fermented kimchi. The sour and deep flavor of kimchi blends with the richness of the pork, making it good for hangover relief or as a meal. It features a spicy and refreshing broth.

A spicy soup dish made with pork backbone and dried napa cabbage leaves, known to be particularly good for hangover relief. The tender meat and refreshing broth are in harmony. Enjoy the hot broth with rice.

A soup dish with pork backbone and soft dried napa cabbage leaves as main ingredients. It is characterized by its deep and savory broth, and you can enjoy the meat from the bones along with the dried cabbage. It's a hearty meal with rice.

A dish made by boiling pork backbone and well-fermented kimchi, creating a spicy and refreshing taste. The sourness of the kimchi and the savory flavor of the backbone combine to create a deep taste. It's also good as a hangover soup and is great to eat with rice.

A dish made by adding rice, kimchi, and seaweed flakes to the remaining broth of a stew or soup after a meal and stir-frying it. The fried rice stuck to the bottom is a special delicacy, characterized by its salty and savory taste. It's a great way to finish a meal.

A dish made by thinly pan-frying egg into a sheet and rolling it up in layers. It is characterized by its soft texture and savory taste. It is popular as a simple side dish or as an accompaniment to drinks. It is sometimes eaten with ketchup.

Dried outer leaves of napa cabbage or radish greens, softened by boiling, used as an add-on in soups or stews. It is rich in dietary fiber and has a savory flavor. Adding it to the broth enhances its deep taste.

Only the ramen noodles are sold separately, as an additional ingredient to be added to soups or stews. The springy noodles absorb the broth well, adding a rich texture. It pairs well with spicy broth.

Thinly torn pieces of flour dough, boiled in soup dishes. It is characterized by its chewy texture and the savory flavor of flour. It thickens the broth of soups or stews and adds a sense of fullness.

A representative Korean distilled soju. It has a clear and clean taste and an alcohol content of about 16-20%. It is enjoyed chilled and pairs well with stews or spicy foods.

A representative Korean beer made by fermenting barley. It is characterized by its cool and refreshing taste. It pairs well with various foods and is good for quenching thirst.

A Korean rice wine made by fermenting rice, similar to Japanese sake. It features a clean, smooth taste and a subtle aroma, best enjoyed chilled. It pairs well with clean Korean dishes.

A cloudy rice wine made by fermenting rice, characterized by its unique sour and sweet taste. It has an alcohol content of about 6-8% and is consumed after shaking and pouring into a glass. It pairs well with pancakes or spicy foods.

A variety of non-alcoholic beverages. They quench thirst or add refreshment during or after a meal. The types may vary, so please inquire at the restaurant.