돼지저금통

This is the belly meat near the pork ribs. It features a savory and rich flavor with three layers of fat and lean meat. It is the most popular cut for grilling among Koreans.

Samgyeopsal (pork belly) marinated in a spicy and sweet gochujang sauce and grilled. The marinade eliminates any gamey smell and provides a rich umami flavor. Be careful not to burn it while grilling.

A special cut from the pork neck and loin. It has a tender, chewy texture with a savory flavor due to the moderate amount of fat.

Lean meat attached to the diaphragm of a pig. Its chewy texture and rich juices give it a flavor similar to beef.

A grilled dish made from seasoned pork rind. It has a delightfully chewy and sticky texture and is rich in collagen. It tastes even more savory when dipped in soybean powder.

A special cut from the cheek (볼살) and neck (항정살) of Jeju Island pork. You can enjoy the chewy texture of the cheek and the crisp, savory texture of the neck at the same time.

Lean meat found between the rib bones of a cow. With moderate marbling, the meat is tender and develops a savory aroma as you chew.

Thinly sliced fresh beef sirloin mixed with sesame oil, soy sauce, and pear, eaten raw. The tender texture and sweet and salty seasoning are well-balanced.

A mixed grill platter allowing you to taste samgyeopsal, gabrisal, galmaegisal, pork rind, and beef rib meat all at once. It's great for enjoying the textures and flavors of various cuts.

A spicy and refreshing stew made with well-ripened kimchi, pork, and tofu. It is one of the most beloved soup dishes Koreans enjoy with rice.

A savory stew made by dissolving doenjang (fermented soybean paste), a traditional Korean fermented sauce. It includes vegetables like pumpkin, tofu, and onion, and is great to enjoy with grilled meat.

A stew characterized by its rich, thick, and spicy broth based on gochujang. It usually contains large chunks of pork and potatoes.

A healthy dish made by boiling cheonggukjang (fermented soybean paste). It is characterized by its unique pungent and savory aroma and deep, rich soybean flavor.

A dish made by tearing pieces of flour dough into a spicy broth seasoned with gochujang. The chewy sujebi (hand-pulled dough flakes) and the spicy broth are a perfect combination.

A refreshing cold noodle dish made with chewier noodles than regular naengmyeon. It's a great palate cleanser after eating meat.

Korea's representative distilled spirit. It is characterized by its clear and clean taste and pairs perfectly with meat dishes like samgyeopsal.

A clear, refined rice wine made by fermenting rice. Its clean and smooth taste can be enjoyed without burden, even by those who are sensitive to alcohol.

A refreshing beer with carbonation and a crisp taste. It cleanses the palate when enjoyed with fatty meat dishes.

Carbonated drinks such as cola or cider.