압구정진주

Samgyeopsal, the most preferred pork cut in Korea. It has layers of fat and lean meat, offering a savory and tender texture. Grill it until golden brown on the griddle and enjoy with ssam vegetables.

Lean meat from the pork neck, which is less fatty and more meaty than samgyeopsal, making it light. Thickly sliced and grilled, you can enjoy its chewy texture and rich juices.

A special cut from the front of the pork loin, connecting to the front leg. Its meat is tender and soft. The savory fat flavor combined with a chewy texture makes it a delicacy.

A special cut from the pork neck connecting to the shoulder, also called 'thousand-layer meat' due to its even marbling. It offers a unique crunchy yet chewy texture and savory flavor.

A sampler platter allowing you to taste various pork cuts such as samgyeopsal, moksal, gabrisal, and hangjeongsal all at once. It's great for enjoying different textures and flavors simultaneously.

A hot pot-style dish where seasoned pork is simmered in a light broth. The sweet and spicy seasoning permeates the meat, making it great with rice or as a side for drinks.

Pork rind marinated in a flavorful sauce and grilled. Rich in collagen, it has a chewy and sticky texture, and is even more savory when dipped in soybean powder.

Beef from the chest area, which is very savory due to the mix of fat. It is thinly sliced, cooks quickly on the grill, and is characterized by its tender and fatty taste.

A rich and deep soybean paste stew made with fatty large intestines and savory beef brisket. The savory soybean paste broth is enhanced with the richness of the meat fat, creating an exceptional umami flavor.

A spicy and refreshing stew made with plenty of pork and well-fermented kimchi. It's a representative Korean meal that cuts through richness with its clean taste.

A cold noodle dish where chewy noodles are mixed with a spicy and sweet sauce. It's a great palate cleanser after eating meat, with a cool and stimulating flavor that whets the appetite.

Fried rice with crunchy herring roe. It features a salty and savory umami flavor, making it a popular choice to finish a meal.

An additional noodle serving to be added to stews or hot pots. Add it while the broth is boiling and cook for a satisfying meal.

A bowl of warm white rice. It is essential to accompany meat or stew dishes.

Fermented salted oysters mixed with gochugaru (red pepper powder). It is spicy, salty, and full of the ocean's aroma, adding depth when eaten with meat or rice.

A Western-style pickled anchovy dish, it is salty and intensely flavorful. Enjoying it with pork offers a unique harmony of flavors.

Aromatic water parsley, known for its excellent fragrance. Grilling it with meat helps cut through the greasiness of the pork and adds a refreshing aroma.

Freshly managed draft beer with a cool and smooth finish. It provides a refreshing sensation when enjoyed with hot meat dishes.

A special soju made with fragrant deodeok (lance asiaticus). The unique bitter aroma and taste of deodeok gently envelop the alcohol flavor of the soju.

Korea's representative clear distilled spirit. It's the national drink, known for its clean and crisp taste, pairing perfectly with samgyeopsal.

A bottled lager-style beer. It is highly carbonated and refreshing, making it a great pairing with greasy food.

A clear alcoholic beverage (cheongju) made by fermenting rice. It has a lower alcohol content than soju, a clean and smooth taste, making it easy to enjoy.

A premium distilled soju aged in oak barrels. It boasts a deep, subtle aroma and a smooth taste, offering a luxurious drinking experience.

Carbonated soft drinks such as cola or cider. Their sweet and fizzy taste is a good palate cleanser during a meal.

A beverage made by adding the bitter quinine flavor and sweetness of tonic water. It is often mixed with soju or other spirits to create cocktails.

Clear, unsweetened sparkling water. The crisp bubbles cleanse the palate, enhancing the flavors of the food.