Hongcheon Hwaro Gui

This dish is made by grilling pork ribs marinated in a sauce over charcoal. The sweet and savory marinade is well-absorbed into the meat, offering a rich flavor. It is good to eat as a main dish with rice or as a side dish for drinks.

This is a representative Korean barbecue dish where fresh pork belly is grilled over charcoal without any seasoning. It is crispy on the outside, moist on the inside, and has an excellent savory flavor. It is enjoyed wrapped in ssam vegetables or served with kimchi.

This dish is made by grilling pork belly marinated in a spicy and sweet gochujang sauce. It boasts an excellent harmony of Korean spiciness and savory pork belly. It is popular as a side dish for drinks or as a hearty meal with rice.

This is a special cut dish made by seasoning and grilling the abomasum, the last stomach of a cow, over charcoal. It is characterized by its chewy and savory texture, offering a deep flavor without any gamey taste. It is mainly enjoyed as a side dish for drinks and is dipped in a special sauce.

This popular menu item consists of pork rind grilled over charcoal. It is chewy and rich in collagen, offering a savory and chewy texture. It is often dipped in soybean powder or a spicy sauce.

This is a refreshing noodle dish where buckwheat noodles are served in a cold broth. The sweet and sour broth and chewy noodles help cool you down. It is often enjoyed as a palate cleanser after eating meat.

This is a noodle dish where buckwheat noodles are mixed with a spicy and sweet bibim sauce. It is characterized by its spicy flavor that stimulates the appetite along with its sweet and sour taste. It is popular for its refreshing yet stimulating flavor.

This is a smaller portion of Mul-naengmyeon, served after the main meal for a light enjoyment. Its cool and refreshing taste is good for cleansing the palate. The smaller portion size makes it enjoyable without feeling too heavy.

Freshly cooked, warm white rice. An essential carbohydrate for Korean food, it pairs well with any side dish or soup.

This is a representative Korean stew made by boiling tofu, zucchini, and onions in a savory soybean paste broth. It is characterized by its deep and savory flavor and is filling when eaten with rice.

This is a representative Korean distilled spirit made from rice as the main ingredient. It is characterized by its clear and clean taste, with an alcohol content typically around 15-25%. It is often enjoyed with meat during Korean meals.

This is a traditional Korean fruit wine made by fermenting wild berries. It is characterized by its sweet yet tart taste and has a subtle fruity aroma. It is known to be good for health and is often enjoyed on special dining occasions.

This is an alcoholic beverage made by fermenting barley as the main ingredient. It is characterized by its cool and refreshing taste and comes in various types. It pairs particularly well with oily or spicy foods.

This is a clear Korean rice wine made by fermenting rice. It has a clean and smooth taste with a subtle sweetness and aroma. It pairs well with seafood or light dishes.

This is a general term for cool carbonated drinks such as cola and cider, or other non-alcoholic beverages that quench thirst. They are good to enjoy lightly during or after a meal.