Oggane Pork Soup Rice Gwangmyeong Cheolsan Branch

A soup rice made by adding pork, sundae (blood sausage), and rice to deeply simmered broth. 'Special' means a special portion with more meat or ingredients. The rich and savory pork broth, tender pork, and chewy sundae are well-balanced. Season to taste with salted shrimp, dadaegi, and chives while hot. It's a satisfying meal with rice.

A warm soup rice made by adding thinly sliced pork and rice to deeply simmered pork bone broth. The clean yet savory broth flavor is combined with tender pork for a deep richness. Season to your liking with salted shrimp, chives, and 'dadaegi' (seasoning paste), and it's even more delicious with kimchi or kkakdugi.

A stew made by adding pork and well-fermented kimchi and simmering it spicy. Available for orders of 2 or more people. The sour yet spicy kimchi broth and tender pork create an addictive flavor. It's a great dish to share with others, simmering and eating together. It can be enjoyed as a meal with rice or as a side dish with drinks.

A dish of tenderly boiled pork, thinly sliced and served. You can enjoy the plain taste of moist and tender pork. It's a great appetizer to enjoy wrapped in lettuce with salted shrimp, ssamjang, garlic, and chili, or paired with makgeolli or soju.

A representative distilled soju of Korea. It is mainly made by fermenting rice, barley, sweet potatoes, etc. It has an alcohol content of about 16-25%. It is clean and smooth to drink, with a unique aroma. It can be enjoyed chilled straight, or mixed with beer to make 'Somaek'.

An alcoholic beverage made by fermenting grains like barley. In Korea, lager-style beers are most common. It is cool, refreshing, and has a slightly bitter taste. It pairs well with any food, and is especially good to drink chilled with fried foods, chicken, and hot pots.

A traditional Korean rice wine made by fermenting rice or wheat with nuruk (fermentation starter). It has an alcohol content of about 6-8%. It is smooth, sweet, and sour, with a refreshing carbonation. It is characterized by its nutty flavor and aroma from the rice. Shake to mix the sediment and drink it chilled. It pairs especially well with jeon (pancakes), pajeon, and kimchi jjigae.