오늘 먹고싶은 족발

Boiled pork trotters seasoned with soy sauce and various spices. The skin is chewy, the meat is tender, and it has a savory flavor. It's delicious dipped in salted shrimp or enjoyed with ssam vegetables, garlic, and ssamjang.

Jokbal coated with a spicy and sweet sauce, infused with a smoky flavor. The chewy texture and stimulating sauce create a popular dish for drinking.

A menu offering half plain jokbal and half spicy jokbal. Recommended for those who want to enjoy two flavors at once.

Korea's representative distilled spirit, clear and transparent with an alcohol content of about 16-17%. Its clean taste pairs well with various Korean dishes, especially meat dishes.

A cool and refreshing lager beer. Its rich carbonation cleanses the palate, making it a great pairing with greasy food.

Fresh and cold draft beer. Enjoy the rich foam and smooth finish.

A traditional Korean rice wine made from fermented rice. It has a milky appearance and is characterized by its smooth, sweet, and slightly carbonated taste.

A clear liquor brewed through low-temperature fermentation of rice. It has a clean taste and smooth aroma, making it enjoyable and light.

Carbonated drinks such as cola and sprite. Enjoy them chilled.

A noodle dish made by mixing buckwheat noodles and various fresh vegetables in a spicy and sweet sauce. The chewy noodles and crisp vegetables offer a great texture, and it's even more delicious when eaten with jokbal.

A soup made by boiling various types of fish cakes in a hot broth. Its clean and refreshing broth is excellent and perfect as an accompaniment to soju.

A Korean-style pancake made by adding well-fermented kimchi to the batter and frying it until crispy. It's characterized by its spicy and salty taste and pairs well with makgeolli.

Dried snacks such as semi-dried dried pollock, grilled to perfection. The more you chew, the more savory it becomes, making it a great accompaniment to beer without being too filling.

Chewy whelks and vegetables tossed in a spicy and sour sauce, served with somen noodles. Mix the noodles with the sauce and enjoy with the whelks.

A soup made by boiling silkworm pupae in an earthenware pot. It's known for its savory and salty broth and is a unique part of Korean anju (drinking snack) culture.

A fermented seafood dish made by seasoning fresh oysters with a spicy red pepper paste. Its salty and spicy flavor enhances the richness of the jokbal.

A warm, smooth soup made by boiling scorched rice (nurungji) in water. It's warm and soft, perfect for cleansing the palate after a meal or soothing the stomach.

Gently steamed eggs. The texture is soft and pudding-like, and its mild flavor helps calm the palate when eaten with spicy food.

A spicy instant ramen cooked in an aluminum pot. Enjoy the chewy noodles and spicy broth.

Rice mixed with seaweed flakes, sesame oil, and whole sesame seeds, then formed into balls by hand. It pairs well with spicy jokbal or chicken feet.