수상한순대국

A large-sized version of sundae soup made with beef bone broth, sundae, and offal. It features a savory and rich broth and is served in a ttukbaegi (earthenware pot). It's good to mix rice in and eat with kkakdugi.

Korea's representative gukbap (soup with rice) made with a rich broth simmered from beef bones, containing sundae and offal. It's seasoned with perilla powder and salted shrimp. A hearty meal.

Sundae soup with only sundae, without offal or pork head meat. It can be enjoyed cleanly by those who find the texture of meat burdensome. The broth tastes savory like regular sundae soup.

A soup with plenty of meat such as pork head and offal, without sundae. Recommended for those who prefer the chewy texture of meat.

A sundae soup with added spicy seasoning, making it red and spicy. Its sharp flavor is popular for hangovers.

A menu with only sundae in a spicy soup base. You can enjoy the spicy flavor along with the soft sundae.

A soup with only meat in a spicy broth. The spicy broth cuts through the richness of the meat, allowing you to enjoy it refreshingly.

A spicy stew made with ham, sausage, kimchi, etc. It's good to eat with rice as a meal and is rich in umami.

A dish made by adding dumplings to a spicy broth and simmering it. The hot and spicy broth combined with the hearty dumplings makes it a good meal.

A dish made by stir-frying sundae, various vegetables, and glass noodles in a spicy sauce. The sweet and spicy flavor combined with the chewy texture makes it perfect as an anju.

A hot pot dish where sundae, vegetables, and mushrooms are added to a pot with broth and boiled. It's great for enjoying warm broth and ingredients with a group.

A rich broth dish simmered to be a good accompaniment to alcohol. It has more ingredients than sundae soup and is mainly eaten as a broth anju without rice.

Large steamed dumplings with a full filling. The thin skin encloses a mixture of meat and vegetables, resulting in a rich, juicy filling. Served with soy sauce for dipping.

A menu featuring steamed sundae served on a plate. It's a light anju where you can enjoy the chewy and savory original taste of sundae.

A Gangwon-do specialty made by rolling buckwheat batter with kimchi or meat filling and pan-frying it. It's crispy and chewy on the outside, and spicy or savory on the inside.

Thinly sliced pressed pork belly. It has a chewy and firm texture and pairs well with salted shrimp.

A set menu featuring sundae, buckwheat pancake, and sliced pork belly served on one plate. It's popular because you can enjoy various flavors and textures of anju (food to accompany alcohol) at once.

Korea's representative distilled liquor, clear and transparent. The alcohol content is usually around 16-17%, characterized by its clean taste.

A carbonated alcoholic beverage with a refreshing taste. It's enjoyed cold and pairs well with Korean food.

A traditional Korean rice wine made by fermenting rice. It's milky white, sweet, and has a smooth finish with a slight carbonation.

Carbonated drinks such as cola or cider.