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A selection of various special cuts from the pig's head. It has a firm and chewy texture, and its savory flavor intensifies with chewing. Grill it on the pan and dip it in 'meljeot' (fermented anchovy sauce) or salt.

Pork belly with the skin on, offering a chewier texture than regular pork belly. It has a good balance of fat and lean meat, and it's delicious when grilled until golden brown and eaten as a wrap.

A cut from the brisket bone of a cow, with white fatty deposits resembling chestnuts. It's thinly sliced for quick cooking and is tender and flavorful when lightly dipped in sesame oil.

A dish of pork attached to large ribs, marinated in a sweet and savory soy sauce. The tender meat and flavorful sauce blend perfectly, making it enjoyable for all ages.

A traditional Korean soup dish made with savory soybean paste, vegetables, and tofu. Its deep and refreshing flavor is excellent as a side dish with rice and meat.

A hearty soup dish made with a spicy broth based on beef bone marrow. It's popular as a side dish with drinks or as a hangover cure.

A steamed dish made with beaten eggs and water. It has a fluffy, pudding-like texture and a mild flavor, perfect for soothing the palate after spicy food.

Noodles mixed with a spicy, sweet, and sour sauce. Its appetizing flavor is even better when wrapped with meat.

A refreshing cold noodle dish with chewy noodles served in a chilled, icy broth. It's a great palate cleanser after eating meat. Add vinegar and mustard to your preference.

Warm white rice served in a bowl. It's a basic menu item to enjoy with meat or stew.

Korea's most popular distilled spirit, known for its clear and clean taste. It pairs particularly well with fatty meat dishes like samgyeopsal.

A lager beer with a refreshing carbonation and a nutty malt flavor. It cleanses the palate while enjoying meat.

A traditional Korean unfiltered rice wine (makgeolli) made by fermenting rice. It has a milky appearance and a sweet, savory taste with a slight carbonation, making it smooth to drink.

A clear rice wine (cheongju) brewed by fermenting rice at low temperatures. It has a clean taste and a subtle aroma, and it's smoother than soju, making it easy to enjoy.

A traditional Korean rice wine brewed with various medicinal herbs like ginseng and goji berries. It features a unique herbal aroma and a sweet and slightly bitter taste, making it a health-conscious choice.

A fruit wine made by fermenting bokbunja (black raspberries). It has a deep red color and offers the rich sweetness and acidity of the fruit.

Carbonated drinks like cola or cider. Drinking them during a meal provides a refreshing sensation that cuts through richness.