세종가든

Duck steamed with various oriental medicinal herbs. The cooking method infuses the meat with herbal aromas, resulting in a tender texture and deep, healthy flavor. Often eaten for revitalization.

Whole duck soup boiled with Neungi mushrooms (Sarcodon aspratus). The mushrooms impart a unique, earthy fragrance and dark color to the rich savory broth. The meat is tender and flavorful.

Whole duck soup boiled with lacquer tree bark. The broth is savory and deeply aromatic, traditionally consumed for its health benefits. Note that lacquer can cause allergic reactions in some people.

Whole duck soup prepared with Kalopanax (Prickly Castor Oil Tree) branches. The broth is clear, clean-tasting, and savory. The duck meat is soft and usually eaten with salt or kimchi.

Whole duck soup boiled with a generous amount of garlic. The garlic mellows out during cooking, creating a rich, savory broth with a slightly sweet and nutty undertone.

Fresh, unseasoned duck meat slices grilled at the table. It offers the natural, savory taste of duck with a chewy and juicy texture. Dip in oil and salt or wrap in lettuce.

Smoked duck slices grilled at the table. The meat has a distinct smoky aroma and a savory, ham-like flavor. Tender and pairs well with mustard sauce or pickled sides.

A spicy braised duck dish with vegetables like potatoes, carrots, and onions. The sauce is thick, red, and spicy, made with Korean chili powder and gochujang. Rich and hearty.

Native Korean chicken soup boiled with Neungi mushrooms. The native chicken has a chewier, more substantial texture than regular chicken, and the mushrooms add a deep, earthy flavor to the broth.

Native chicken soup boiled with lacquer tree bark. The broth is rich and savory. Native chicken offers a firm and elastic texture.

Native chicken soup simmered with Kalopanax branches. A clear, healthy broth with a subtle herbal aroma. The chicken is firm and flavorful.

Native chicken soup boiled with plenty of garlic. The broth is deeply savory and nutritious, complementing the firm texture of the native chicken.

Spicy braised chicken stew with vegetables. Made with native chicken, which holds up well in the spicy red sauce, offering a chewy texture and rich flavor.

Boiled meat slices served with fresh vegetables and a dipping sauce. The meat is tender and savory, prepared to highlight its natural flavor.

Boiled meat mixed with vegetables and seasoned with spicy sauce and perilla seeds. A savory and aromatic dish with a balance of spice and nuttiness.

A hot pot stew with meat, vegetables, and spicy broth simmered at the table. Rich and hearty, often flavored with perilla seeds and soybean paste.

A large serving of the hearty soup containing meat and vegetables. The broth is savory and rich, seasoned with soybean paste and spices.

A standard serving of the savory soup with meat and vegetables. Served hot, often with rice.

A popular Korean distilled spirit made from rice or other starches. Clear and colorless with a clean, vodka-like taste but lower alcohol content.

A popular Korean lager beer. Crisp, refreshing, and highly carbonated. Pairs well with grilled or spicy dishes.

Carbonated soft drinks such as cola or cider.