돈앤카우

A representative Korean stew made with aged kimchi, pork, and tofu, simmered to a spicy and hearty flavor. It is characterized by its spicy and deep taste, enjoyed with rice.

A hearty stew made by adding Korean traditional doenjang (soybean paste) and various vegetables such as zucchini, tofu, and onion. It is characterized by its savory and mild flavor.

A stew made with deeply fermented cheonggukjang, preserving the texture of the beans and a savory aroma. It has a strong characteristic smell but an excellent deep and rich taste.

A stew made with soft sundubu (silken tofu) as the main ingredient, with seafood like clams or meat, simmered to a spicy flavor. The soft texture and spicy broth harmonize well.

A set meal featuring stir-fried pork in a sweet and spicy sauce, served with rice and side dishes. It is popular as a hearty lunch.

A set meal featuring stir-fried duck in a spicy sauce, served with rice and side dishes. The chewy texture of the duck and the spicy sauce are well-balanced.

The highest grade of Korean beef sirloin with marbling spread like flowers. It is rich in juices and has a very tender texture, making it a top-quality cut for grilling.

A selected cut of beef short rib with good marbling, it has an excellent tender and savory flavor.

A fatty cut from the brisket bone of beef, thinly sliced and grilled. It is characterized by its savory fatty taste and chewy texture.

Koreans' favorite cut of pork, it has a strong savory flavor due to the layers of fat and lean meat. Grilled on a pan and eaten with ssamjang and vegetables.

Pork from the neck, it has less fat and more lean meat than samgyeopsal, making it tender yet chewy.

A special cut from the pork neck, it boasts a unique crunchy texture and rich, savory flavor.

A popular menu item where pork ribs marinated in a sweet and savory soy sauce are grilled over charcoal or on a pan.

A cut of pork belly with the skin attached, offering a chewy texture from the skin in addition to the meat.

Pork marinated and stir-fried in a spicy gochujang (red chili paste) sauce. It is spicy and has a rich umami flavor.

A special cut of pork, the fatty layer from the pork loin, offering a tender texture and rich juices.

Smoked duck meat, lightly grilled. It has a subtle smoky aroma, a chewy texture like ham, and is tender.

Fresh duck meat grilled without seasoning to enjoy its natural savory flavor.

Duck meat mixed with a spicy sauce and stir-fried on a grill. The duck fat and sauce blend to create a rich umami flavor.

A comforting soup made by boiling scorched rice (nurungji), offering a savory and soothing taste.

A representative Korean noodle dish where chewy noodles are mixed with a refreshing broth or spicy sauce. It's a great palate cleanser after a meat meal.

A dish made by serving noodles in a cool, refreshing, and tangy dongchimi (radish water kimchi) broth. It is characterized by its clean and refreshing taste.

A steamed dish with beaten eggs, offering a pudding-like soft texture and a mild flavor.

Fried rice made with leftover sauce and oil after eating meat, mixed with rice, seaweed flakes, and kimchi.

A fried rice dish with tobiko (flying fish roe) added for a crunchy texture and savory flavor.

Mushrooms and tofu that can be added to meat or stew dishes to be grilled or simmered together.

Korea's representative distilled spirit, it has a clean taste and high alcohol content, pairing well with meat dishes like samgyeopsal.

A beer with refreshing carbonation and crispness.

A clean and smooth tasting cheongju (refined rice wine) made by fermenting rice.

A traditional Korean makgeolli (rice wine) made by fermenting rice, it is sweet, savory, and slightly carbonated.

A Korean fruit wine made with bokbunja (black raspberry), characterized by its sweet and rich flavor.

A medicinal wine made with various medicinal herbs such as ginseng, it has a unique aroma and smooth taste.

A liquor made from hawthorn berries and Cornus officinalis, it has a sweet and sour taste and a fragrant aroma.

Carbonated drinks such as Coke and Sprite.