남소영 가마솥

A Korean home-style Baekban consisting of rice, soup, and various side dishes. You can have a nutritious and hearty meal with daily changing side dishes.

A set meal served with freshly cooked kamasot rice. The rice tastes better than regular steamed rice, and you can also enjoy savory scorched rice water after your meal.

A soup dish with a clear and rich broth containing large beef short ribs. The meat is tender, the broth is deep-flavored, and it's a hearty meal with rice.

A stew made with savory doenjang broth, rich chadolbagi (beef brisket), tofu, and vegetables. The richness of the meat balances the saltiness of the doenjang, creating a delicious flavor.

A dish where various wild vegetables and greens are placed on top of rice, mixed with gochujang and sesame oil. The aroma of fresh vegetables and the sweet and spicy seasoning blend well.

A noodle dish characterized by its nutty flavor using buckwheat noodles. You can choose between Mul-makguksu (cold makguksu in a refreshing broth) and Bibim-makguksu (spicy mixed makguksu).

A dish featuring spicy mixed buckwheat noodles topped with chewy seasoned raw fish. The nutty flavor of buckwheat noodles and the savory taste of the seasoned raw fish complement each other well.

A spicy stew made with dongtae (frozen pollock), radish, and tofu. Its refreshing and spicy broth is popular for hangovers or as a meal.

Thinly sliced beef marinated in a sweet and savory soy sauce, stir-fried or simmered with vegetables. A flavor loved by all ages.

A representative Korean stew made by simmering well-fermented kimchi, pork, and tofu. Its spicy and refreshing broth is excellent.

Pork ribs are slowly braised in a sweet and savory soy sauce-based marinade. The meat is tender and well-infused with the sauce, making it a 'rice thief'.

Chewy octopus and various vegetables stir-fried in a spicy sauce and served on a hot plate. Recommended for those who enjoy spicy food, and good for mixing with rice.

A fusion stew made with ham, sausage, kimchi, ramen noodles, etc., boiled in a spicy broth. Its rich soup and generous ingredients make it a hearty meal.

A spicy hot pot made with beef tripe and various vegetables in a spicy broth. The savory tripe and spicy broth are a great combination, also good as a drinking snack.

A clear or spicy hot pot made with various mushrooms, vegetables, and beef. You can enjoy the fragrant aroma of mushrooms and the light broth.

A set meal featuring tender boiled pork (suyuk) served with kimchi or wraps. You can enjoy the savory flavor of the plain meat.

Made from the finest (1++) Hanu sirloin cut, characterized by its snow-flower-like marbling. When grilled over charcoal, you can experience its melt-in-your-mouth tenderness and rich juices.

Fresh Hanu sirloin that has not been frozen. A representative Korean beef grilling dish with a harmonious balance of savory flavor and satisfying chewiness.

A raw meat dish made with thinly sliced fresh Hanu beef (such as 우둔살) marinated in a sweet and savory sauce. It becomes even more tender and delicious when eaten with pear and egg yolk.

Meat from the brisket of a cow, thinly sliced with white fat interspersed like 'chadol' (a type of stone). It cooks quickly on the grill and has an excellent savory and chewy texture.

Meat from between the bones of beef short ribs. The savory beef flavor intensifies with chewing, and you can enjoy its chewy texture.

Pork belly with the skin attached, appearing as five layers. The chewy skin and savory fat create an excellent texture.

Lean meat from the neck of a pig, with less fat and more lean meat, making it light and savory. When cut thick and grilled, it is juicy and tender.

The highest grade (Bellota) of Spanish black pork (Iberico) raised on acorns. It has excellent marbling like beef and a superior unique flavor.

A main meal menu available during dinner hours. Offered in medium and large sizes, it's great for sharing among multiple people, and you can add kamasot rice for an even more satisfying meal.

Rice cooked fresh in a small pot. It is stickier and tastier than regular rice, and you can make 'sungnyung' (scorched rice water) from it.

A dish made by steaming beaten eggs in a ttukbaegi (earthenware pot) until soft. Its warm and fluffy texture is a good accompaniment to spicy dishes.

White rice served in a stainless steel bowl.

A small-sized doenjang jjigae, perfect as a side dish after eating meat.

Ramen noodles that can be added to stews or hot pots.