Namgane Seorak Chueotang Yeokgok Branch

A soup made by mashing loaches, a freshwater fish, and simmering them, served with warm stone pot rice. It has a savory and deep flavor and is a nourishing Korean dish that fills you up.

A stone pot rice soup with more loach than regular chueotang or with special ingredients added. It's good for boosting your health with its rich broth.

A stone pot rice soup with whole loaches simmered in it. The loaches are kept whole, allowing you to experience a deeper and richer flavor.

A spicy stone pot rice soup with an emphasis on a spicy and sharp flavor. Recommended for those who prefer spicy food, it's also good for hangovers.

A stone pot rice soup with loach, enhanced with chewy river snails (field snails). The unique texture of the snails combined with the savory flavor of the loach soup creates a richer taste.

A stone pot rice soup simmered with healthy medicinal herbs. You can enjoy it even more healthily with the subtle aroma of the herbs, making it a nourishing dish.

A porridge made by simmering rice in a rich fish broth, served with warm stone pot rice. It features a soft texture and savory flavor, and is easily digestible for a comfortable meal.

A hearty soup made by boiling rice with broth simmered from pork bones, including sundae (blood sausage) and pork. It is spicy and refreshing, with a harmonious blend of the chewy texture of sundae and the tenderness of the meat.

A sundae soup with a larger amount of sundae or meat than regular sundae soup. You can enjoy it more generously.

A sundae soup with added spicy and sharp seasoning for a fiery taste. It is popular among those who like spicy food.

A milky soup made by simmering beef bones and various parts for a long time. It has a rich and savory flavor and is eaten by mixing rice into it or seasoning with salt and pepper.

A spicy soup made with pork backbone. It's enjoyable to peel the tender meat off the bones, and its refreshing and spicy taste is great for hangovers.

A dish made by thinly slicing pork loin, coating it in batter, and deep-frying it until crispy. It is eaten with a sweet and savory sauce and is typically enjoyed as a meal with rice and salad in Korea.

A nourishing dish made by simmering a young chicken with glutinous rice, mung beans, ginseng, and other ingredients. The tender chicken and savory mung beans combine to soothe the stomach. It's a perfect warm bowl for boosting your health.

Stone pot rice that can be ordered in addition to the basic serving. It's good when you want to increase your meal portion.

Plain white rice served separately. It is good to eat with soup dishes.

A dish made by coating loaches in batter and deep-frying them until crispy. It features a savory and crispy texture, perfect as a side dish with drinks or as a snack.

Mandu with loach filling and large king mandu. Can be enjoyed steamed or fried, perfect as a snack or a light meal.

Sundae made with glutinous rice, vegetables, and blood, characterized by its chewy and soft texture. It is eaten dipped in salt or ssamjang and is one of Korea's representative street foods.

An assorted dish served with various types of sundae and offal. You can enjoy the taste and texture of different sundae and parts at once.

A dish made by boiling pork, pressing it, and slicing it thinly. It is characterized by its light and chewy texture and is often enjoyed with salted shrimp or ssamjang as a side dish with drinks.

A soup dish that pairs well with alcoholic beverages. It is usually spicy and refreshing, good for soothing the stomach while drinking.

A spicy freshwater fish stew made with blue crabs and catfish. The refreshing and spicy broth is excellent, and the generous portion is great for sharing with a group.

A hot pot dish made by simmering beef intestines (gopchang) with vegetables and glass noodles in a spicy broth. The chewy intestines and spicy broth combine for a deep flavor, and it's popular as a side dish with drinks.

A dish made by stir-frying beef intestines (gopchang) with various vegetables and spicy seasoning. The chewy intestines and crisp vegetables have a great texture, and it's good as a side dish with drinks or as a side for rice.

A hot pot dish made by simmering pork backbone, potatoes, and vegetables in a spicy broth. It's enjoyable to peel the tender meat off the backbone, and the broth has a refreshing and deep flavor.