Wagaya

A spicy Korean soup made with shredded beef, scallions, and other vegetables. The broth is rich, red, and savory with a distinct chili kick. Typically eaten hot, often with rice.

A clear, savory soup made from beef short ribs. The broth is mild and emphasizes the rich flavor of the beef. The meat is tender and served on the bone.

A nutritious, milky-white soup made by boiling ox bones for several hours. It has a creamy, mild taste. Typically seasoned at the table with salt, pepper, and green onions.

A hearty, spicy stew made with fermented kimchi, pork, and tofu. The broth is savory and tangy with a deep flavor from the aged kimchi. Served bubbling hot.

A spicy stew featuring silken soft tofu (sundubu), vegetables, and chili oil. The tofu is incredibly soft and custard-like. The broth is spicy and savory.

A traditional Korean soup consisting of a whole young chicken stuffed with ginseng, garlic, and jujube. The broth is rich and herbal. Known for its restorative and healthy qualities.

Bibimbap served in a hot porcelain bowl which helps keep the dish warm. It features rice topped with various seasoned vegetables, meat, and egg. Mix everything together with gochujang sauce before eating.

A bowl of warm white rice topped with namul (seasoned vegetables), chili pepper paste (gochujang), and often beef or egg. A colorful and balanced meal that is mixed thoroughly before eating.

Thinly sliced beef marinated in a sweet and savory sauce, grilled and served over rice. The marinade typically includes soy sauce, sugar, and sesame oil. A popular and flavorful rice bowl.

Cold buckwheat noodles served in a chilled, tangy beef broth. Often garnished with cucumber, pear, and a boiled egg. A refreshing dish with chewy noodles.

Cold buckwheat noodles mixed with a spicy, sweet, and tangy red chili sauce. Served without broth but with refreshing toppings like cucumber and pear. Chewy and flavorful.