대박곱창

Grilled beef small intestine. It is characterized by its chewy texture and the rich flavor of the 'gop' (intestinal fat). It is usually eaten with seasoned chives or dipping sauce.

Grilled beef large intestine. Rich in fat, it melts in your mouth with a soft texture and deep savory flavor.

Grilled beef abomasum (fourth stomach). It becomes chewier and more savory the more you chew.

Grilled thick cuts from the first stomach of a cow. It has a unique crunchy and chewy texture and a light flavor.

Grilled beef heart. It is low in fat and muscular, offering a chewy and light meaty flavor.

A platter menu allowing you to taste various internal organs such as tripe, large intestine, abomasum, and aorta at once.

Tenderized third stomach of a cow, usually eaten raw dipped in sesame oil. It has a unique, slightly crunchy texture.

A hearty stew made with beef tripe and various vegetables, seasoned spicy. It's great as a side dish with drinks or as a meal with rice.

After finishing the meat, rice, kimchi, seaweed flakes, etc., are stir-fried in the remaining sauce and oil on the grill. It tastes even better when pressed and crisped.

A representative Korean soju brand. It is a clean and clear distilled liquor that pairs well with Korean cuisine.

A refreshing lager-style beer. It's great to enjoy chilled.

A traditional Korean rice wine made by fermenting various medicinal herbs and rice. It features a subtle aroma and a smooth taste.

A liquor made from the fruit of the hawthorn tree. It has a sweet and sour taste and a fragrant fruity aroma, making it easy to drink.

A fruit wine made by fermenting bokbunja (black raspberries). It has a deep red color and a sweet, rich flavor.

Carbonated drinks such as cola or cider.