다담포차

A dish made by marinating pork in a spicy and sweet gochujang sauce and stir-frying it. The chewy texture of the meat combined with the savory sauce makes it popular as a side dish for drinks. It tastes even better with fresh vegetables for wraps.

A dish made by steaming skate (a type of ray) and topping it with a seasoned sauce. It is characterized by its soft yet chewy texture. The salty sauce and the mild fish flesh harmonize well.

A representative Korean soup dish made by simmering well-fermented kimchi, pork, and tofu. It is characterized by its spicy and refreshing broth, and it is excellent as a meal or as a side dish for drinks.

A dish made by grilling semi-dried flatfish (fish). It has little fishy smell, firm flesh, and an excellent chewy texture. Its mild and savory flavor makes it a 'rice thief'.

This dish is made by fermenting dried yellow croaker, dried by sea breeze, inside barley. It is characterized by its unique chewy texture and salty, deep umami flavor. It is usually eaten with rice mixed in cold green tea water.

A Korean savory pancake made with plenty of fresh chives. It is crispy on the outside, moist on the inside, and you can enjoy the fragrant chive aroma. It is good to dip in soy sauce and pair with makgeolli.

A savory pancake made by mixing finely chopped kimchi into flour batter and pan-frying it in oil. The spicy and sour taste of kimchi combined with the savory oil flavor stimulates the appetite. It is a popular snack on rainy days.

A dish served with warm steamed tofu and spicy stir-fried kimchi. The mild tofu neutralizes the strong flavor of the kimchi. It is very popular as a side dish for soju or makgeolli.

A nourishing dish made by gently boiling conger eel (anago). Unlike grilled eel, the fat is removed, making it light and the flesh flaky and tender. It is eaten dipped in wasabi soy sauce or chojang.

A sashimi dish made from croaker, a representative summer nourishing fish. The flesh is thick and soft, and it becomes sweeter the more you chew it. It is a high-quality dish served as a prized ingredient.

A raw fish dish made by thinly slicing or filleting butterfish, which has tender flesh and low fat content. It has a nutty flavor and almost no fishy smell, making it enjoyable even for raw fish beginners. It tastes great when wrapped in perilla leaves with ssamjang.

A dish made by steaming fresh squid whole, including its innards. You can enjoy the chewy texture of the squid flesh and the rich, savory flavor of the innards (ink) at the same time. It tastes best when eaten immediately while warm.

A soup made by boiling sea cucumber (gomchi) in a refreshing broth. The flesh is very soft and tender, with a unique melt-in-your-mouth texture. The refreshing broth makes it excellent for hangovers.

A savory pancake made with plenty of fragrant water parsley, fried until crispy. The unique refreshing aroma and crisp texture of water parsley perfectly balance the oily pancake. It is considered a spring delicacy.