Oji Chadolbagi

Thinly sliced beef brisket, quickly grilled. It is savory, tender, and slightly chewy. It is usually grilled and enjoyed dipped in sauce and wrapped in lettuce.

Thinly sliced beef brisket, similar to pork belly, grilled and eaten. It has a rich flavor and tender texture. Best enjoyed grilled on a hot plate and dipped in sauce.

A premium beef cut with good marbling, characterized by its tenderness and rich juiciness. Perfectly grilled to be extremely tender.

A premium sirloin cut from Korean Hanwoo beef. It is extremely tender, juicy, and has excellent umami flavor. Best enjoyed grilled to medium-rare to fully appreciate its quality.

Fresh pork belly with skin, featuring layers of meat and fat that create a unique flavor. When grilled, the skin becomes crispy, and the meat is juicy and rich. Popular in Korean barbecue, it's eaten wrapped in lettuce with ssamjang.

Thinly sliced frozen pork belly, often enjoyed grilled. It has a unique texture and flavor popular in Korean barbecue. Cooks quickly and has a satisfying fatty richness.

Large, marinated pork ribs, usually grilled. It is sweet, savory, tender, and has a slightly smoky flavor. A classic Korean barbecue dish served with the bone attached.

A cut of pork similar to beef flank steak, with less fat and a chewy texture. It has a rich meaty flavor and a slightly elastic texture. Best enjoyed grilled and dipped in sesame oil with salt.

Fresh pork neck, which has less fat than pork belly but is still tender and flavorful. It is juicy and has a slightly firm texture. Good for grilling or stir-frying.

A platter featuring various cuts of fresh pork, including pork belly, pork neck, and skirt meat, allowing you to enjoy different textures and flavors at once. Great for sharing among a group.

A dish of thinly sliced beef brisket (chadolbagi) and jjukkumi (baby octopus) stir-fried spicy on a hot iron plate. The chewy jjukkumi and tender chadolbagi combine for a spicy, savory, and slightly sweet flavor. Usually finished with fried rice.

A set menu featuring various side dishes and a main course, usually meant for sharing. Offers a balanced traditional Korean dining experience.

A hearty, spicy, and sour stew made with deeply fermented kimchi, pork or other meat, and tofu, served in a large bowl. It has a deep umami flavor and is comforting, usually eaten with rice.

A savory and deep-flavored stew made with fermented soybean paste and thinly sliced beef brisket (chadolbagi). It has a rich umami flavor and is a representative Korean home-style dish, usually served with rice.

A rice bowl topped with spicy stir-fried jjukkumi (baby octopus) and thinly sliced beef brisket (chadolbagi). The tender meat and chewy jjukkumi combine for a delicious and spicy dish. Mixed and eaten with rice.

A rice bowl topped with spicy stir-fried pork (Jeyuk Bokkeum) and vegetables. It is sweet, savory, and spicy, making it a popular and filling meal.

A spicy stir-fried pork dish with gochujang sauce and vegetables. It is flavorful, sweet, and spicy. Often eaten with rice and lettuce wraps.

A clear and savory soup made by simmering beef ribs for a long time, often with glass noodles and egg garnish. The rich beef broth flavor is abundant, warm, and comforting. A popular dish for special occasions or a warming meal.

A hearty hangover soup made with pork backbone, potatoes, perilla leaves, and various vegetables, simmered in a spicy broth. It has a rich and deep flavor, with tender meat that easily falls off the bone. Good as a hangover cure or a filling meal.

A spicy Korean stew made with soft sundubu (silken tofu), vegetables, and thinly sliced beef brisket (chadolbagi). It is characterized by its soft texture and savory, spicy broth. Served hot in a stone pot, sometimes with an egg added.

A soft and fluffy savory steamed egg dish, similar to a soufflé. It has a smooth, custard-like texture and a mild umami flavor. A comforting side dish that pairs well with spicy food.

A savory rolled omelet made with finely chopped vegetables like carrots and green onions mixed in. It is soft and fluffy, with a subtle sweetness or saltiness depending on the seasoning. A popular side dish, especially for children.

A traditional Korean dish of chewy buckwheat noodles served in a cold, sweet and sour broth, topped with slices of boiled pork, pickled radish, and a boiled egg. It is refreshing and cool, especially popular in the summer.

Very thin wheat noodles, served in a warm, clear broth (Janchi Guksu) or mixed with a spicy sauce (Bibim Guksu). A simple and comforting noodle dish.

Chewy buckwheat noodles served in a sweet and sour broth or mixed with a spicy sauce, often topped with vegetables and garnish. Similar to naengmyeon but with a slightly rougher texture.

Addition of jjukkumi (baby octopus) to the dish. Adds a chewy texture and spicy flavor. Usually added to stir-fries or iron plate dishes.

Addition of mushrooms (shiitake, enoki, etc.) to the dish. Adds an earthy flavor and various textures. Can be added to stews, stir-fries, or grilled dishes.

Rice stir-fried with the remaining sauce from a main dish (like jukkumi or meat), mixed with rice, kimchi, and seaweed. It is savory and flavorful. A popular way to finish a meal.

A traditional Korean nourishing dish made by simmering a whole duck with Neungi mushrooms and various medicinal herbs. The broth is deep and savory, and the duck meat is very tender. Known for its health benefits and restorative properties.

A hearty Korean-style braised pork backbone dish made with pork backbone, potatoes, perilla leaves, green onions, and napa cabbage, simmered in a spicy broth. It is characterized by its deep, rich flavor and tender meat that easily falls off the bone. A popular hangover soup and a filling meal.