가마골

Fresh, unfrozen pork belly. It's a representative Korean grilled dish where the savory fat and chewy lean meat come together. Grill it on the pan and enjoy with ssamjang and vegetables.

Lean meat from the pork neck. It has less fat and more lean meat than samgyeopsal, offering a light and chewy texture similar to steak.

Pork belly with the skin on. Similar to samgyeopsal, but the chewy and tender texture of the skin adds a delightful bite.

A special cut from the pork back, with a small yield per animal. The meat is tender and soft with moderate fat, making it savory and light.

Meat from the pork neck to shoulder area. It features lean meat densely interspersed with fat, offering a crisp and chewy texture with excellent flavor.

Muscle meat from the pork diaphragm. It's characterized by its chewy, muscular texture and rich juices, offering a deep flavor similar to beef.

A noodle dish made by adding thick wheat flour noodles (kalguksu) to a broth simmered with well-fermented kimchi. The broth is refreshing and spicy, making it a good meal after eating meat.

Chewy buckwheat noodles mixed with cold broth or spicy sauce. Eating it with hot grilled meat cleanses the palate.

A dish made by stir-frying leftover ingredients, kimchi, and rice on the grill after eating grilled meat. The crispy, toasted rice at the bottom is savory and makes for a popular finish to Korean barbecue.

Warm white rice served in a stainless steel bowl with a lid. It's a side dish to accompany meat or stews.

A steamed egg dish made by mixing eggs, water, and seasonings in a clay pot until puffed up. It has a smooth, pudding-like texture and is savory and nutty.

Carbonated drinks such as cola and cider. Their cool refreshment pairs well with fatty meats.

Korea's most popular clear distilled spirit. It has an alcohol content of around 17% and its clean taste makes it the best pairing with samgyeopsal.

A lager-style beer characterized by its cool and refreshing carbonation. It's great for casual enjoyment and is also mixed with soju.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a milky white color, slight carbonation, and a sweet, savory taste.

A fruit wine with the fragrant aroma and sweet taste of plum. It's not strongly alcoholic and goes down smoothly, making it enjoyable for a light drink.

A clear rice wine (cheongju) made by fermenting rice at low temperatures. It's characterized by its clean and smooth taste without any impurities.

A Korean medicinal wine made with ingredients including ginseng and various medicinal herbs. It has a unique, subtle herbal aroma and is known as a health drink.

A fruit wine made from bokbunja (Korean raspberry). It has a deep red color and is characterized by its sweet and rich fruit flavor.