다굽따

A large platter of assorted special pork cuts ('dwitgogi') including neck fillet, cheek meat, and jowl. These cuts are known for their unique chewy and savory textures. Grilled at the table and eaten with side dishes.

A half-size platter of the assorted special pork cuts. Ideal for smaller groups to taste various textures of pork like neck and jowl. Grilled over fire.

Pork entrails (rectum) valued for their extremely chewy texture and rich, fatty flavor. Grilled until golden and crispy on the outside. Often dipped in a savory soybean paste sauce.

Marinated pork rind. It has a tough, gelatinous texture that becomes chewy and savory when grilled. A popular side dish to enjoy with alcohol.

Sea snail salad served with thin wheat noodles (somyeon). The chewy snails are tossed in a spicy and tangy chili paste sauce with vegetables. Mix the noodles with the sauce before eating.

An assortment of three types of dried fish jerky. Salty, savory, and chewy. Served as a dry snack, typically with dipping sauces like mayonnaise and soy sauce.

Dried pollack that has been roasted until crispy and fluffy. It has a savory, nutty flavor and a light texture. Dipped in a special sauce of soy sauce, mayonnaise, and chili.

Kimchi stew served in a large brass bowl ('yangpun'). A spicy and savory soup made with aged kimchi, pork, and tofu. Best enjoyed with rice.

A spicy stew made with pollack fish and fish roe. The broth is refreshing and spicy, containing tender fish meat and the rich texture of roe.

Spicy braised chicken stew. Chicken pieces are simmered with potatoes and vegetables in a thick, sweet, and spicy red chili sauce.

Fish cake soup. Various shapes of fish cakes are served in a clear, savory broth. A mild and comforting dish that pairs well with soju.

A finishing portion of cold buckwheat noodles. Chewy noodles served in a chilled broth or with a spicy mixing sauce. cleanses the palate after a meat meal.

Steamed rice served in a large brass bowl. A generous portion, convenient for mixing with stew or side dishes.

A standard bowl of white steamed rice.

Instant ramen noodle block ordered as an add-on for stews. The noodles absorb the flavorful broth and add a chewy texture.

A nostalgic Korean snack strip made of flour and corn starch. Grill it lightly over the fire for a warm, chewy, and crispy treat.

Korea's most popular clear distilled spirit. Clean and neutral taste, similar to diluted vodka but slightly sweeter. Essential for Korean BBQ.

Bottled lager beer. Light, crisp, and refreshing. Commonly mixed with soju or enjoyed on its own.

A refined, clear rice wine. It has a smoother, cleaner, and milder taste compared to soju, with a subtle fermentation flavor.

Sweet plum liquor made from green plums. Aromatic and fruity, with a lower alcohol burn.

A traditional fermented rice wine infused with ginseng and various herbs. Has a distinctive earthy, herbal aroma and golden color.

Korean black raspberry wine. Deep red in color with a sweet and berry-rich flavor.

Draft beer served cold from the tap. Fresh and carbonated.

Non-alcoholic carbonated soft drinks.