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A representative Korean hot pot dish made with pork backbone, potatoes, dried cabbage, perilla leaves, and seasoned spicy. The broth is rich and deep, perfect for sharing with others. · Tender, cooked meat is peeled off and dipped in mustard sauce. It is common to stir-fry rice in the remaining broth after finishing the meat.

A special large-sized ttukbaegi (earthenware pot) dish with more meat than regular ppyeo-haejang-guk. Made with pork backbone and dried cabbage in a spicy broth, it's a hearty meal.

A single-serving soup dish made by simmering pork backbone with dried cabbage in a spicy broth. The meat is tender and the broth is refreshing, making it popular for hangovers.

A hangover soup with less bone and plenty of tender dried cabbage. The broth is savory and refreshing, perfect for a light meal.

A soup dish made with beef tripe (congealed blood) and dried cabbage. It is characterized by the chewy texture of the tripe and the deep, savory broth.

A nourishing dish made by boiling a whole chicken with ginseng and jujubes, then adding perilla powder for a nutty flavor. The broth is thick and light.

A bowl of white rice. Eaten with soups or broths.

A dish made by stir-frying rice with kimchi, seaweed flakes, sesame oil, etc., in the remaining broth after finishing gamjatang. It has a savory and crispy texture.

Mozzarella cheese sprinkled on top of fried rice. It neutralizes spiciness and adds a savory flavor.

Chewy glass noodles and handmade dough (sujebi) added to the gamjatang broth.

Instant ramen noodles added to the hot pot dish. Cook by adding it when the broth is boiling.

Fresh vegetables and dried cabbage to add to gamjatang.

Additional potatoes added to gamjatang. They absorb the broth and become fluffy and delicious.

Pork backbone added when you want more meat in your gamjatang.

A representative Korean distilled spirit. It is clear, transparent, and has a clean taste. It pairs well with soup dishes like gamjatang.

A crisp and refreshing lager-style beer.

A traditional Korean rice wine made by fermenting rice. It is milky white and carbonated, offering a combination of a crisp taste and sweetness.

Chung Ha is a clean-tasting rice wine, and Maehwa Soo is a sweet fruit wine with a plum flavor. You can choose when ordering.

Traditional Korean medicinal wines made with various herbs. Characterized by a fragrant and smooth taste.

A fruit wine made by fermenting bokbunja (black raspberry). It has a deep purple color and a sweet, deep flavor.

Carbonated drinks like Coke or Sprite.