명가순대국

A soup dish made by boiling sundae (Korean blood sausage), pork head meat, and offal in pork bone broth. It is characterized by its savory and rich broth, seasoned with salted shrimp and dabegi (seasoning paste). Served in a hot earthenware pot, it's a hearty meal when mixed with rice.

A menu item from Sundae Guk that excludes sundae and only includes pork (head meat, offal, etc.). It's suitable for those who don't prefer the texture of sundae and want to enjoy more meat.

A menu item from Sundae Guk that excludes sundae and only includes the sausage. It's good for those who don't prefer pork offal or head meat and want a cleaner taste.

A hangover soup made by boiling beef, aged cabbage, and bean sprouts in a spicy broth. The refreshing and sharp broth helps relieve hangovers.

A soup dish made with beef tripe ('yang') and solidified beef blood ('seonji'). The soft texture of seonji and the chewiness of yang harmonize, and it is rich in iron with a deep broth.

A single-serving soup made by boiling pork backbone until tender with aged cabbage in a spicy broth. It's fun to pick the meat off the bones, and the broth is spicy and rich.

A dish where rice, various seasoned vegetables, a fried egg, and gochujang are mixed in a hot stone pot. The nutty flavor of the scorched rice at the bottom and the warmth are maintained until the end.

A traditional Korean dish where rice is topped with various seasoned vegetables, a fried egg, and gochujang, then mixed together. It's a healthy and hearty meal with a blend of diverse ingredients.

A dish served in an earthenware pot or hot stone pot with finely chopped kimchi and flying fish roe on top of rice. The popping texture of the flying fish roe and the spicy-sour taste of kimchi harmonize well.

A representative Korean stew made by boiling well-fermented kimchi, pork, and tofu. It's a spicy and hearty stew, one of the most popular dishes to eat with rice.

A hearty soup dish made by boiling pork backbone, potatoes, aged cabbage, and perilla powder. The broth is rich and spicy, perfect for sharing as a side dish or a meal.

Boiled pork backbone that can be added when you run out of meat while eating Gamjatang or Ppyeohaejangguk.

A dish where sundae, various vegetables, mushrooms, and offal are placed in a hot pot and boiled with broth. The broth is light and flavorful, making it a popular choice for drinks.

A hot pot dish made by boiling chewy pork intestines and vegetables in a spicy broth. The savory flavor of the intestines and the spicy broth create a taste that calls for drinks.

A side dish served with warmly heated tofu and spicy-sweet stir-fried kimchi (usually containing pork). The harmony between the plain tofu and the stimulating stir-fried kimchi is excellent.

A hearty soup dish with plenty of ingredients, boiled spicy, perfect for enjoying as a side dish with drinks. It's usually richer and more generous than sundae guk, pairing well with soju.

Boiled pork head meat, sliced for easy eating. You can enjoy its chewy and tender texture, and dipping it in salted shrimp doubles the savory flavor.

An assorted platter containing various types of sundae (meat sundae, glass noodle sundae, etc.) and sometimes offal like liver and lungs. You can enjoy different flavors and textures at once.

Sundae filled with plenty of meat and vegetables instead of glass noodles. It has a softer texture and a much richer, more savory flavor than regular sundae.

A popular type of sundae characterized by its chewy and sticky texture, made primarily with glass noodles. It's good for dipping in salt or tteokbokki sauce.

Pork head meat boiled, pressed into a square, solidified, and then thinly sliced. Served cold, its chewy and slightly firm texture is appealing.

Korea's most representative distilled spirit. It is colorless, transparent, and has a clean taste, pairing particularly well with samgyeopsal or soup dishes.

A beer with refreshing carbonation and a smooth finish. It's good for a light drink with a meal or to cleanse your palate.

A traditional Korean rice wine made by fermenting rice. It is milky white, sweet, and slightly fizzy, with a relatively low alcohol content, making it smooth to drink.

Carbonated drinks like Coke or Sprite. They are good for cutting through richness during a meal or for cleansing your palate.

Noodles or rice cakes added to hot pot or soup dishes. Adding them while the broth is boiling makes for a filling and unique experience.

A finishing dish made by stir-frying rice with seaweed flakes and sesame oil in the remaining broth after finishing gamjatang or hot pot. Its savory and crispy taste is excellent.

A ramen that soothes the stomach with its spicy broth. Ingredients good for hangovers, such as bean sprouts and dried pollack, are added to create a refreshing taste.

A dish made by adding chewy tteokguk tteok (rice cake for soup) to ramen. When ramen alone isn't enough, the addition of tteok makes it more filling.