세상만사감자탕

A spicy broth dish made with pork spine, ugeoji, perilla leaves, and perilla powder. It features a deep, rich broth and tender meat. You can enjoy it by adding ramen noodles or stir-fried rice after it has been simmering.

Boiled pork spine is steamed with spicy-sweet sauce, glass noodles, and vegetables. It is simmered down without broth, resulting in a savory and flavorful dish. It pairs well with both drinks and rice.

A rice soup dish served in a single-serving earthenware pot, made with the spine bone hot pot. It contains spicy broth, ugeoji, and large pieces of spine bone, making it a hearty meal. You can mix rice into the soup or dip the meat in mustard sauce.

An add-on option for extra meat when ordering the spine bone stew.

Additional pork spine meat for hot pot or haejangguk.

Outer cabbage leaves that add a refreshing taste and texture to broth dishes.

Thinly sliced potatoes to be added and cooked in the hot pot broth.

Translucent noodles that become chewy and soft after absorbing the broth.

Ramen noodles to be cooked in the boiling hot pot broth.

Flour dough that becomes chewy and soft when cooked in broth.

A dish made by stir-frying leftover hot pot broth with seaweed flakes, kimchi, and rice.

White rice served in a stainless steel bowl with a lid.

Korea's representative distilled spirit, characterized by its clear and clean taste. Its alcohol content pairs well with spicy broth dishes.

A crisp and refreshing lager-style beer.

A clear liquor made by fermenting rice, with a clean and smooth taste.

A fruit wine made from bokbunja (black raspberries), with a sweet and rich flavor.

A smooth liquor with the fragrant sweetness of plum.

A traditional Korean unfiltered rice wine that is savory and has a refreshing carbonation.

Carbonated drinks like cola or cider.