Gwanaksan Jikimi

A meal served with doenjang-jjigae (fermented soybean paste stew) and barley rice, simmered in a ttukbaegi (earthenware pot). It features the savory and deep flavor of doenjang and the texture of popping barley rice. It's best enjoyed mixed like bibimbap.

Bibimbap (mixed rice) with doenjang (fermented soybean paste) served in a warm ttukbaegi (earthenware pot). Fresh vegetables and savory doenjang combine to provide a healthy and hearty meal. Mix well before eating.

A spicy and refreshing kimchi stew made with fresh pork and well-fermented kimchi. Its deep umami and spiciness pair well with rice. Enjoy with rice while hot.

A stew made with various seafood and doenjang, offering a refreshing and clean taste. The deep flavor of seafood harmonizes with doenjang, making it a perfect rice thief. Enjoy with warm rice.

A spicy and refreshing stew with soft sundubu (silken tofu) and fresh seafood. The combination of spicy broth and melt-in-your-mouth sundubu is exquisite. Enjoy it heartily with rice.

Cheonggukjang-jjigae (fermented soybean paste stew), a traditional Korean fermented food characterized by its savory taste and unique aroma. It is rich in nutrients and has a deep, rich flavor that pairs well with rice. The aroma can be polarizing.

A duck baeksuk (whole duck stew) slow-cooked with guggipong and various medicinal herbs. It features tender duck meat and a deep, rich broth, making it excellent for health. Served warm.

A duck baeksuk (whole duck stew) with a deep flavor enhanced by the addition of lacquer tree. The unique aroma of lacquer combined with the nutty flavor of duck makes it a popular nourishing dish. Caution is advised for those with lacquer allergies.

A rich stew made with native duck. The spicy and mild broth combined with tender duck meat makes it a great dish for drinking or a meal. It can also be cooked with rice.

A whole native chicken stewed with guggipong (a type of mulberry) and medicinal herbs. The chewy texture of the native chicken and the healthy flavor of guggipong combine for an excellent health-boosting dish. Best enjoyed hot.

A whole native chicken stewed with lacquer tree, offering a rich flavor. It features the unique deep aroma of lacquer and the chewiness of native chicken, making it a nourishing dish for energy recovery. Caution is advised for those with lacquer allergies.

A spicy dak-doritang (braised chicken stew) made with chewy native chicken, potatoes, and vegetables. The spicy and sweet sauce combined with the chicken is excellent, making it popular as a side dish for drinks or rice. You can also mix rice into the remaining sauce.

Stir-fried fresh pork with a spicy sauce. The combination of meat and vegetables creates a rich flavor, perfect as a side dish for rice or as an accompaniment to drinks. It's even more delicious wrapped in lettuce.

A spicy and sour salad made with chewy whelks and fresh vegetables. The sweet and sour sauce, crisp vegetables, and chewy whelks create a harmonious blend of textures. It's even more delicious mixed with somen noodles.

A crispy pancake made with fresh seafood and scallions. It's crispy on the outside and moist on the inside, with the savory flavor of seafood. A representative appetizer that pairs well with makgeolli.

A crispy and savory pancake made from thinly sliced, grated potatoes. It's golden brown on the outside and chewy on the inside, with a mild flavor. It tastes even better dipped in soy sauce.

A crispy pancake made with fragrant chives. The unique aroma and savory flavor of chives blend well, making it a good snack or light accompaniment. Dip in soy sauce.

A spicy stir-fried kimchi with fresh pork and soft tofu, served together. The combination of soft tofu and crisp, spicy kimchi is excellent, making it a popular accompaniment to drinks. Place the kimchi on top of the tofu and eat together.

A healthy dish made by mixing chewy acorn jelly with fresh vegetables in a seasoned sauce. It offers the nutty and mild taste of acorn jelly, a sweet and sour sauce, and the crisp texture of vegetables. It pairs well with makgeolli (rice wine).

A soup with various fish cakes simmered in a refreshing broth. It has a warm and clean broth, making it a light accompaniment to drinks. It's also good for a hangover.

Noodles made with somyeon (thin wheat noodles) in a warm broth based on anchovy stock, topped with various garnishes. It has a mild and clean taste, perfect for a light meal. It's a noodle dish commonly enjoyed at Korean banquets.

A spicy and refreshing ramen with bean sprouts, simmered in a ttukbaegi (earthenware pot). The crisp bean sprouts add a refreshing and spicy flavor, making it great for hangovers. It's even more delicious when eaten hot.

Noodles served in a cool broth with chewy jelly. Its mild and clean taste makes it especially refreshing in the summer. It's also popular as a diet food.

Noodles served in a refreshing broth with spicy and sour yeolmu-kimchi (young radish kimchi). The crisp yeolmu-kimchi and icy broth are exquisite, making it a perfect summer delicacy. Its spicy and sour taste stimulates the appetite.