소호정 강남점

A noodle dish, a local specialty of the Andong region, characterized by thin noodles and rich beef broth. You can enjoy its soft texture and savory, deep flavor. It tastes even better with kimchi or seasoned chives.

A traditional Korean dish of rice mixed with beef broth. It features a spicy and rich meat broth with plenty of radish, green onions, and meat. Enjoy it as a hearty meal with kkakdugi (diced radish kimchi).

Tender, slow-cooked beef brisket. It is low in fat, light, and has a good chew with its distinct grain. It is enjoyed dipped in soy sauce or wrapped in lettuce.

A assorted jeon made by coating fish and beef lungs with egg batter and pan-frying them. It offers a savory taste and a soft texture. It is a dish often enjoyed during holidays or feasts and pairs well with makgeolli.

Freshly boiled and sliced East Sea red octopus. Its chewy yet tender texture and the octopus's natural sweetness are exquisite. Enjoy its original flavor by dipping it in cho-gochujang (spicy red pepper paste) or sesame oil.

Buckwheat jelly topped with minced kimchi, seaweed, and water parsley. The smooth and bouncy texture of the jelly harmonizes with the savory sesame oil aroma. It's great as a light appetizer or a special dish.

A set menu that allows you to enjoy Sohojeong's signature dishes as a course. Jeon, buckwheat jelly, and guksi are served sequentially, followed by dessert. Recommended for those who want to experience a variety of flavors at once.

A course meal featuring Korean beef suyuk as the main dish. It includes suyuk, buckwheat jelly, and guksi, offering a hearty and elegant dining experience. Suitable for entertaining distinguished guests or for special occasions.

A premium course that allows you to taste all of Sohojeong's delicacies. It includes suyuk, jeon, muk, and guksi, offering a bountiful meal. Experience the essence of Korean traditional gastronomy.

A representative Korean distilled spirit, characterized by its clear and clean taste. The alcohol content is usually between 16-20%, and it pairs well with most Korean dishes such as samgyeopsal or stews. It is enjoyed chilled in small glasses.

A refreshing and cool lager beer. The crisp carbonation cuts through the richness of greasy food. It can be enjoyed on its own or mixed with soju to make 'somaek'.

A clear liquor (cheongju) made by fermenting rice. Its clean and smooth taste pairs well with raw fish or light appetizers. It causes less hangover and has a subtle aroma.

A medicinal liquor made with over 10 medicinal herbs including ginseng, schisandra, and goji berries. Known as a health-conscious drink, it has a unique fragrant aroma and savory taste.

Plum wine made with ripe plums. Its rich sweet and sour plum flavor and aroma make it a good aperitif or accompaniment to meals. Aged for over 5 years, it has a deep flavor.

A fruit wine made from bokbunja (a type of raspberry). It has a deep red color and is characterized by its sweet and rich fruit aroma. It is known to be good for vitality.

A premium cheongju made with domestic glutinous rice, fermented and aged for 150 days. It is characterized by its smooth finish and rich grain aroma. It can be enjoyed chilled or warmed.

A traditional Korean unfiltered rice wine made by fermenting rice or wheat. It has a milky white color, with a refreshing carbonation combined with a sweet and sour taste. It's a perfect match for jeon or acorn jelly.

Makgeolli made at a brewery with a long tradition. It is characterized by a smoother and cleaner taste than regular makgeolli. It is less thick and goes down smoothly.

A premium soju made by distilling rice under reduced pressure. Aged in earthenware pots, it has a deep, smooth flavor without any off-putting smell. Enjoy it straight or on the rocks with ice.

A distilled soju that is a modern reinterpretation of Andong soju. It is characterized by the subtle aroma of rice and a clean aftertaste. Although the alcohol content is high, it goes down smoothly.