배밭갈비

A generous Korean set meal featuring various side dishes and a main course. You can enjoy multiple dishes like grilled fish, spicy stir-fried pork, and marinated crab all at once, offering great value. It includes rice and soup for a satisfying meal.

Pork ribs marinated in a sweet and savory sauce, grilled on a griddle. The tender texture and harmonious flavor of the marinade are excellent. It's even more delicious when wrapped in lettuce or perilla leaves with ssamjang.

The belly cut of pork, featuring layers of fat and lean meat. When grilled, it's characterized by its savory fat and chewy texture. It's commonly eaten with grilled kimchi or garlic.

Lean meat from the pork neck, with less fat and a more delicate flavor than pork belly. Thickly sliced and grilled, you can enjoy its rich juices and tender texture. Try it with salt or sesame oil for its original taste.

This is the neck meat from the back of the pig's thigh, also called 'cheon-gyeop-sal' due to its marbling. It's characterized by its crisp, chewy, unique texture and savory flavor. It tastes great when grilled until crispy.

Skirt meat from the pig's diaphragm, grilled whole to retain its juices. Its chewy texture and rich meaty aroma are similar to beef. It's best enjoyed well-cooked and dipped in salt or sauce.

Beef brisket cut, characterized by thin slices with white fatty marbling resembling 'chadol' (a type of stone). It cooks quickly on the griddle and has an appealing chewy texture and savory flavor.

Beef brisket cut, similar to 'chadolbagi' but with a richer flavor of fat and meat. It's thinly sliced and quickly grilled, offering a tender and savory taste.

Fresh, unmarinated beef ribs grilled to enjoy the meat's original flavor. Its good marbling makes it tender and juicy. A light dip in salt allows you to fully appreciate the meat's aroma.

Beef ribs marinated in a sweet and savory soy sauce-based marinade. The marinade penetrates the meat, making it tender and rich in umami. It's a flavor loved by all ages and is also great with rice.

A representative Korean noodle dish where chewy noodles are served in cold broth. Its refreshing and clean taste makes it popular as a palate cleanser after eating meat. Add vinegar and mustard to season to your liking.

Noodles made with buckwheat, having a coarser texture and nuttier flavor than 'naengmyeon'. Eaten with cold broth or spicy sauce, it's characterized by its simple and wholesome taste.

Rice and assorted grains cooked fresh in a hot stone pot. After removing the rice, adding hot water to create 'sungnyung' (scorched rice soup) is a special treat.