만덕식당

A cross-aged Jeju pork platter for two. Includes pork belly, front leg meat, sausage, mushrooms, and pineapple. The aging process enhances tenderness and flavor.

Thick-cut aged pork front leg, served steak-style. It offers a rich texture and juicy flavor characteristic of the cross-aging method.

Jeju pork neck with a perfect balance of lean meat and fat. The cross-aging brings out a deep savory taste.

Jeju pork belly, the representative pork cut. The aging concentrates its savory flavor.

Hanwoo (Korean beef) striploin. A premium cut known for its tenderness and rich flavor.

Beef brisket hangover soup with ox blood curd, bean sprouts, and cabbage. You can ask to omit the blood curd. Best enjoyed with minced garlic.

Rice soup made with Hanwoo beef head meat and cabbage in a clear, Seoul-style broth.

Beef intestine soup with tripe, cabbage, and bean sprouts. Served with a dipping sauce.

Soybean paste stew with beef brisket. Rich and savory.

Spicy soft tofu stew with vegetables and egg.

A set of braised kimchi with pork, served with steamed egg custard.

Soup with sliced rice cakes and dumplings in a mild broth.

Cold buckwheat noodles. Choose 'Mul' for icy broth or 'Bibim' for spicy mixing sauce.

Grilled pork belly seasoned with garlic and salt.

Grilled pork belly marinated in soy sauce.

Grilled pork belly with spicy sauce.

Small portion of soybean paste stew for after the meal.

Steamed egg custard.

Small portion of cold noodles (water or spicy) for after the meal.

A hot pot soup dish designed to accompany alcohol.

Three sausages for grilling.

Additional noodles for the stew/pot. Choose Udon or Ramen.

Steamed white rice.

Spicy beef tripe hot pot with vegetables.

Korean distilled spirit (Soju).

Beer.

Jeju regional soju.

Korean rice wine.

Lemon-lime soda (Cider).

Cola.