Hongcheon Charcoal Grill

Grilled Pork Ribs. Pork ribs marinated in a sweet and savory sauce, grilled over charcoal. Served with lettuce wraps and various side dishes, it is juicy and tender.

Fresh Pork Belly. Unmarinated pork belly grilled until crispy. Characterized by its savory and rich, fatty flavor. It is eaten wrapped in lettuce with Ssamjang (dipping sauce) or salt dip.

Grilled Beef Intestine. Chewy and savory beef intestine grilled to a crispy exterior and tender interior. Its unique savory flavor is exceptional. Usually served with a special dipping sauce.

Grilled Beef Short Ribs. Large beef short ribs marinated and grilled over charcoal. Characterized by its tender and rich flavor, it is perfect for an elegant meal.

Wang Galbi Tang. A clear and deep broth made by simmering beef short ribs for a long time. It contains ribs, glass noodles, and green onions, providing a hearty and comforting meal. Served with rice.

Ttukbaegi Bulgogi. Marinated beef and vegetables simmered in an earthenware pot. Characterized by its sweet and savory broth, it is enjoyed hot with rice.

Kimchi Jjigae. A representative Korean stew made with well-fermented kimchi, pork or tuna, and tofu, simmered to a spicy flavor. It is characterized by its hot and pungent taste and is eaten with rice.

Doenjang Jjigae. A stew made with savory Korean soybean paste as a base, with tofu, vegetables, seafood, or meat. Characterized by its deep and mild flavor, it is a meal enjoyed with rice.

Mul Naengmyeon. A cold noodle dish with chewy buckwheat noodles served in a refreshing, chilled broth, topped with slices of boiled beef, hard-boiled egg, and cucumber. Its sweet and sour, refreshing taste makes it popular on hot days.

Bibim Naengmyeon. A cold noodle dish made by mixing chewy buckwheat noodles with a sweet and spicy gochujang (red chili paste) sauce. Characterized by its chewy noodles and stimulating sauce flavor, it is topped with hard-boiled egg and cucumber.

Steamed Rice. A bowl of rice made by steaming white rice. It is a staple of Korean meals, balancing the flavors of all side dishes.

Soju. A clear, colorless distilled spirit from Korea, typically with an alcohol content of 15-20%. It is usually drunk from small glasses and pairs well with Korean barbecue or spicy dishes.

Beer. A common alcoholic beverage made from fermented grains, light and refreshing. It is enjoyed with various Korean dishes, especially chicken or grilled meats.

Chung Ha. A traditional Korean refined rice wine with a clean, slightly sweet taste, similar to sake, with an alcohol content of about 13%. Best enjoyed chilled and pairs well with raw fish or seafood dishes.

Makgeolli. A traditional Korean rice wine, milky white in color, with a sweet and sour taste and an alcohol content of about 6-8%. It has a slight carbonation. It is usually served in a bowl and pairs well with savory pancake dishes like Pajeon.

Baekseju. A traditional Korean herbal wine made with various medicinal herbs such as ginseng, licorice, and ginger, with an alcohol content of about 13%. Characterized by its unique herbal aroma and slight sweetness, it is known for its health benefits.

Soft Drinks. A general term for various non-alcoholic beverages such as carbonated drinks and juices. A good choice to enjoy cool with your meal.

Spicy Stir-fried Pork (Lunch Special). Pork and vegetables stir-fried in a spicy sauce, served with rice. Its popular sweet, savory, and spicy flavor combination makes it a favorite. Available only during lunch hours, usually requires a minimum order for 2 people.