광희식당

A stew made with soft tofu as the main ingredient, simmered spicy and sharply. It may include seafood like clams or eggs, and is characterized by its soft texture and spicy broth. It is good to enjoy as a meal with rice.

A dish where rice is mixed with various seasoned vegetables, meat, and egg, along with gochujang and sesame oil. The flavors of the diverse ingredients blend together, making it nutritious. Mix well with a spoon before eating.

A stew made by dissolving traditional Korean fermented soybean paste (doenjang) and simmering it with vegetables such as tofu, zucchini, and onion. It has a savory and deep flavor and is a representative soup dish often found on Korean tables.

A stew made with deeply fermented soybeans (cheonggukjang), which has a much stronger and more savory flavor than doenjang jjigae. It has a unique aroma but a deep flavor and is a healthy fermented food.

A soup dish made by simmering chewy rice cakes and well-filled dumplings together. It is usually made with beef bone broth or anchovy broth, making it light and hearty. It tastes even better with kimchi.

Bibimbap served in a hot stone pot with rice and various seasoned vegetables. It stays warm while eating, and the crispy scorched rice at the bottom is a special treat.

A dish made by stir-frying rice with kimchi, vegetables, and ham in oil. It is a simple and delicious meal with a savory and salty taste.

A representative Korean spicy stew made by simmering well-fermented kimchi with pork and tofu. The spicy and refreshing broth is excellent and pairs very well with rice.

A nourishing soup made by boiling beef ribs in a clear broth. The meat is tender, and the broth is light and savory. You can mix rice into the broth or dip the meat in sauce.

A soup made by boiling beef, shredding it, and simmering it spicy with ingredients like bracken, bean sprouts, and green onions. It is characterized by its spicy and rich broth and is popular for hangovers or as a hearty meal.

A fish stew made by simmering pollack (frozen pollock) with radish, tofu, and crown daisy in a spicy broth. The refreshing taste of the fish combined with the spiciness of the chili powder creates a clean broth.

A fusion stew made by simmering ham, sausage, kimchi, baked beans, etc., in a spicy broth. The combination of various ingredients creates a rich and deep flavor. You can also add ramen noodles.

Pork marinated in a spicy and sweet gochujang-based sauce and stir-fried with vegetables. It is one of the most popular pork side dishes for Koreans, eaten over rice or wrapped in lettuce.

A dish made by stir-frying squid cut into bite-sized pieces with spicy seasoning and vegetables over high heat. The chewy texture of the squid and the spicy flavor stimulate the appetite.

A dish eaten with cold, chewy buckwheat noodles in a refreshing broth (mul-naengmyeon) or with a spicy mixed sauce (bibim-naengmyeon). It is especially popular when you have a poor appetite or on hot days.

A cut of pork belly from Jeju, which includes the skin, making it chewier and richer in flavor than regular samgyeopsal. It is grilled and eaten with ssamjang or salt.

Grilled pork belly from Jeju. The fat and lean meat are layered appropriately, allowing you to enjoy a tender and juicy flavor. It is a representative Korean barbecue dish.

Dakbokkeumtang (Spicy Braised Chicken) made by simmering chicken pieces with potatoes, carrots, and onions in a savory, spicy gochujang sauce. The chicken absorbs the flavor of the sauce, and the broth can be mixed with rice.

A dish served with warm, steamed tofu and stir-fried kimchi with pork. The combination of plain tofu and savory, spicy stir-fried kimchi is popular as a drinking snack.

A jeon (pancake) dish made with batter generously mixed with leeks, thinly and crisply fried in oil. It has a pleasant leek aroma and is eaten with soy sauce. It pairs well with makgeolli.

A dish made by whisking eggs, adding chopped vegetables, and thinly rolling and cooking it multiple times. It is soft, savory, and a popular side dish and anju for all ages.

Korea's most representative distilled spirit, characterized by its clear and clean taste. It has a relatively high alcohol content and pairs well with most Korean dishes, such as samgyeopsal or stews.

A lager-style beer with cool carbonation and refreshment. It is good to drink with fried foods or spicy dishes.

A clear rice wine (cheongju) made by fermenting rice. It has a lower alcohol content than soju, a clean and smooth taste, and pairs well with raw fish or light appetizers.

A traditional Korean unfiltered rice wine made from rice. It has a milky color, slight carbonation, and a sweet yet sour taste. It pairs perfectly with jeon (pancake) dishes.