미풍양주

A fusion dish combining Jjamppong (spicy seafood noodle soup) and Yukgaejang (spicy beef soup). Features daechang (large intestine) prepared in a Tokyo Kabukicho style. Rich, spicy, and savory.

Spicy Korean beef soup with shredded beef and vegetables like fernbrake and bean sprouts. Deep red, savory broth. Served with rice or noodles.

An extremely spicy version of Yukgaejang. The name implies 'Hell's Yukgaejang'. Intensely hot broth meant for hangover relief. Served with rice or noodles.

Yukgaejang loaded with ham and sausages, similar to Budae Jjigae (Army Stew). Rich, spicy, and savory with a meaty flavor. Served with rice or noodles.

Yukgaejang with beef small intestines (gopchang). The intestines add a rich, fatty, and chewy texture to the spicy soup. Served with rice or noodles.

Assorted beef hot pot containing giant ribs, small intestines, beef tendon, and brisket. A hearty shared dish cooked at the table.

Beef rib hot pot. Tender ribs simmered in a savory broth with vegetables. Rich and satisfying.

Spicy beef intestine hot pot. Savory and spicy broth with chewy intestines and vegetables. Best paired with soju.

Assorted Hanwoo (Korean beef) boiled slices. Features brisket and tendon. Tender and mild, dipped in sauce.

Boiled Hanwoo (Korean beef) brisket slices. Thin, tender, and savory. Served with dipping sauce.

Pan-fried beef pancakes made with eye of round steak. Coated in egg batter and fried until golden. Savory and nutty.

Zucchini pancakes served with seasoned pollack from Sokcho. A combination of savory pancakes and spicy-tangy fish salad.

Spicy whelk salad with vegetables. Chewy whelks tossed in a spicy, sweet, and sour sauce. A popular drinking snack.

Spicy seasoned skate salad. Chewy texture with a spicy and tangy flavor profile. Does not usually have the strong ammonia smell of fermented skate.