우거지품은순대국도봉점

Gukbap made with sundae and ugeoji (dried napa cabbage). The rich beef bone broth is combined with the savory flavor of ugeoji, making it good for hangovers. Eaten with rice.

A sundae guk made with boneless lean meat and ugeoji instead of bones or offal. It has a clean and light taste.

A spicy gukbap made by adding spicy seasoning to the basic ugeoji sundae guk. Recommended for those who like spicy broth. A hearty and spicy meal.

A spicy version of ugeoji sundae guk, made primarily with lean meat. A hearty and spicy meal.

Gukbap made with soft lean meat and sundae instead of intestines or head meat. It has less gamey odor and is light.

A traditional Korean gukbap made with pork bone broth, sundae (blood sausage), and pork offal. It is seasoned with salted shrimp or 'dabeagi' (spicy paste).

A larger size gukbap with more meat and sundae than regular sundae guk.

Gukbap made by boiling chewy pork intestines with soft ugeoji. The savory flavor of the intestines and the refreshing taste of the ugeoji harmonize.

Gukbap made with various pork intestines instead of sundae. Good for those who enjoy chewy textures.

A spicy beef gukbap made with Korean beef (hanu), radish, and green onions. The broth is rich and savory.

A clear and refreshing soup made by boiling dried pollock (hwangtae) with bean sprouts and radish. It is particularly good for relieving hangovers.

A special dish made by adding ramen noodles to spicy ugeoji hangover soup broth.

A spicy soup made with pork backbones with meat attached and ugeoji. Fun to pick the meat off the bones.

A soup made by boiling beef bones for a long time until the broth is milky and light. Served with noodles and rice, eaten with kimchi.

A dish made by simmering soy sauce-marinated beef in a ttukbaegi (earthenware pot). It has a sweet and savory broth with glass noodles and mushrooms.

A savory and hearty soup made with beef ribs and ugeoji.

A nourishing soup made by boiling shredded beef with bracken, bean sprouts, and green onions in chili oil, making it spicy.

A hangover soup made by boiling beef blood (seonji) and tripe (yang) with bean sprouts in a spicy and refreshing broth.

A warm dish made with chewy tteok (rice cakes) and well-filled dumplings in a beef bone broth or clear broth.

A nourishing soup made by boiling various beef entrails for a long time, resulting in a rich broth and plenty of ingredients.

A nourishing soup made by boiling beef head bones and meat for a long time, rich in collagen with a milky broth. Characterized by chewy head meat.

A representative Korean summer nourishing food made by stuffing a young chicken with glutinous rice, ginseng, dates, and garlic, then boiling it thoroughly.

A Naju-style gomtang made by boiling beef head meat for a long time, resulting in a clear and light broth, as opposed to using bones for the broth.

A hot pot dish cooked at the table, combining sundae, ugeoji, various vegetables, and broth. Good as a side dish for drinks or for a meal for many.

A hot pot dish made by boiling beef tripe and vegetables in a spicy broth. The rich flavor of the tripe permeates the broth.

A soup dish made by boiling large pork backbones, potatoes, and ugeoji with perilla powder. Good for sharing among many.

A sweet and spicy dish made by simmering chicken pieces with potatoes and carrots in a gochujang-based sauce.

An anju dish seasoned with a spicy and sour sauce.

A dish made by marinating boneless chicken feet in a spicy sauce and grilling them directly over fire. It is characterized by its chewy texture and spicy flavor.

A Korean-style sausage made with glass noodles, vegetables, and blood. It is eaten dipped in salt or salted shrimp.

Boiled pork head meat, etc., pressed into a mold and solidified. It has a chewy and firm texture and is eaten cold.

A soup with more ingredients and a spicier broth than sundae guk, designed to be eaten with alcohol. Rice often needs to be ordered separately.

An anju dish made by grilling pork back meat with a spicy gochujang sauce over direct flame, giving it a smoky flavor.

Noodles made with buckwheat noodles served in cold broth. It is good for cooling down in the summer and is clean and refreshing.

Buckwheat noodles mixed with a spicy and sweet gochujang sauce and vegetables.

Add bones to Ppyeohaejangguk or Gamjatang.

Add ugeoji (napa cabbage leaves) to soup or stew.

Ramen noodles to be added to hot pot or soup dishes.

Fried rice made with the remaining sauce after eating a hot pot or soup dish.

A bowl of white rice.

A representative Korean distilled spirit, clear and transparent. It has an alcohol content of about 16-20% and a clean taste.

A cool and refreshing beer.

A traditional Korean rice wine made by fermenting rice. It has a milky color, a savory and sweet taste, and a fizzy, tingling sensation due to carbonation.

A clean and smooth tasting Cheongju (rice wine). It has a lower alcohol content than soju and a pleasant aroma.

Carbonated soft drinks and other refreshing beverages.