모박사부대찌개

A hot pot dish with a generous amount of various hams, sausages, cheese, beans, and more. It features a deeper, more savory flavor than regular Budae Jjigae due to the variety of ingredients. It's great as a meal with rice.

A representative Korean stew made with ham, sausage, kimchi, and vegetables, simmered in a spicy broth. The broth is refreshing and clean, and it's a hearty meal with rice.

Fresh, unfrozen pork belly grilled on a griddle. The balance of fat and lean meat offers a savory and chewy texture. Enjoy wrapped in lettuce or perilla leaves.

Ramen noodles to add to stews or hot pots. Their chewy texture complements the broth well.

Chewy rice cakes that become more delicious when added to stews and simmered, absorbing the broth.

Dumplings to add to the stew. They become soft when boiled in the broth.

Add ham and sausage to Budae Jjigae or hot pot for an even more satisfying meal.

Steamed large dumplings generously filled with meat and vegetables. The dumpling wrappers are chewy and the filling is juicy and savory. Served with soy sauce for dipping.

A Korean pancake made by mixing well-fermented kimchi into batter and pan-frying it until crispy. The spicy and sour kimchi flavor stimulates the appetite, and it's popular as a snack with drinks.

A dish made by thinly pan-frying buckwheat batter, filling it with ingredients like kimchi, meat, or vegetables, and rolling it up. The savory flavor of buckwheat harmonizes with the spicy filling.

Noodles made with black, chewy buckwheat starch, served either in a cool broth or mixed with a spicy sauce. Great for enjoying coolly on a hot day.

A summer delicacy of noodles served in a smooth, pureed soybean broth. The nutty and savory flavor of the soybean broth is excellent, and it's seasoned with salt or sugar.

A savory scorched rice soup made by boiling the rice stuck to the bottom of the pot after cooking. It's a great way to warm your stomach after a meal.

A spicy ramen eaten as a palate cleanser after eating meat. The refreshing broth cuts through any richness.

Fried rice made by stir-frying leftover ingredients from grilling meat with rice, seaweed flakes, sesame oil, etc., on the griddle. It has a savory and crispy taste.

A traditional Korean rice wine, characterized by its milky color and slight carbonation. It has a sweet and sour taste and a low alcohol content, making it easy to enjoy.

Carbonated drinks like cola or cider.

A cool and refreshing lager beer. It pairs well with Korean stews or grilled dishes.

Korea's most popular distilled spirit, clear and transparent. It has a clean taste and pairs perfectly with samgyeopsal or stews.

A clear rice wine (cheongju) made by fermenting rice. It's smoother and cleaner than soju.

A Korean fruit wine made with bokbunja (wild black raspberries). It has a deep purple color and a sweet, rich fruity aroma.