바다양푼이동태탕

A pollock (frozen pollock) stew served in a yangpuni (large metal bowl). It contains radish and bean sprouts, offering a refreshing and spicy broth, making it a hearty meal.

A stew containing pollock meat, roe, and gon (milt). A menu item where you can enjoy the mildness of the fish and the savoriness of the innards simultaneously.

A stew made with pollack roe and gon (milt) as the main ingredients. You can enjoy the tender gon and the popping texture of the roe, with a spicy broth.

A dish of dried, semi-dried pollock (kodari) braised in a spicy sauce. The chewy fish meat is well-infused with the sauce, making it a great pairing with rice. Available for orders of 2 or more servings.

A casserole dish made with pollock, various vegetables, and tofu, cooked at the table. The rich broth and generous portion make it suitable as a drinking snack or a meal for a group.

A dish made by steaming pollock and bean sprouts with a spicy sauce. Enjoy the crunchy bean sprouts and tender pollock meat with the spicy seasoning.

A dish of pollack roe and gon (milt) stir-fried and steamed with bean sprouts. The harmony of savory innards and spicy sauce is excellent as a side dish.

A spicy braised dish primarily made with small octopus and squid. Enjoy the chewy texture of the seafood and the spicy sauce.

A dish of fermented pollock meat seasoned with a spicy and sour sauce. Characterized by its tender yet chewy texture, it's great as a side dish or a drinking snack.

A Korean-style pancake generously filled with chives. Crispy on the outside, moist on the inside, with a fragrant chive aroma.

A pan-fried dish made with well-fermented kimchi. The spicy and sour kimchi flavor blends with the savory oil taste.

Dumplings made with dried pollock (hwangtae) as filling. You can taste the savory and mild flavor of hwangtae.

A traditional Gangwon-do regional dish made by rolling buckwheat dough with fillings like kimchi or shredded radish and pan-frying it. The chewy buckwheat wrapper and spicy filling create a harmony.

A Hamgyeong-do style sundae made by stuffing beef casings with glutinous rice, vegetables, and blood, then steaming. It has a rich texture due to the abundant filling.

A dish made by stuffing squid bodies with minced meat and vegetables, steaming them, then coating them in egg wash and pan-frying. Characterized by the chewy squid and savory filling.

Ramen noodles to be added to stews or casseroles.

Add fragrant minari (water parsley) to enhance the broth's flavor.

Pollock roe to add to soups or casseroles.

Pollock gon (milt) to add to soups or casseroles.

Tofu to add to soups or casseroles.

A meal made by stir-frying rice with the remaining sauce after eating stew or casserole, mixed with rice and seaweed flakes.

Enjoy chewy sujebi (hand-pulled dough) or dumplings added as a side with the broth.

A traditional Korean rice wine (takju) made from rice. It has a milky color, slight carbonation, and a sweet and sour taste.

Korea's representative soju brand. A clear and clean distilled spirit with an alcohol content, characterized by its crisp taste.

A Korean beer brand with a strong refreshing taste. Its rich carbonation makes it enjoyable and cool.

A premium Korean beer characterized by its rich and deep flavor.

A clean and smooth tasting rice wine (cheongju). It has a lower alcohol content than soju and a smooth finish, pairing well with fish dishes.

A noodle dish served with buckwheat noodles in a cold broth with ice flakes. Its refreshing and clean taste makes it a summer delicacy.

A noodle dish where buckwheat noodles are mixed with a sweet and spicy sauce. Characterized by its appetizing spiciness.

A noodle dish topped with spicy seasoned pollack roe, served over bibim naengmyeon. The chewy pollack roe and noodles blend well.