이강희곰탕

A nourishing beef bone broth soup made with beef broth, octopus, abalone, and ginseng. The broth is deep and rich, with the refreshing taste of seafood. It is good to mix rice into it and enjoy with kkakdugi or kimchi.

A nourishing broth made by simmering beef oxtail for a long time. The broth is rich and savory, and the meat attached to the bones is chewy and tender. Season with salt and pepper and enjoy with rice.

A soup made with kneecap, which is the knee cartilage of a cow. The broth is rich and savory, and the kneecap has a characteristic chewy and gelatinous texture. It is rich in collagen and tastes great when dipped in sauce.

A beef bone broth soup made with beef tripe (yang) and intestines. The chewy texture and savory flavor of the innards permeate the broth, creating a rich taste. Recommended for those who like innards, and it's good to mix rice into it.

This menu item contains a more abundant amount and variety of meat than regular beef bone broth soup. You can enjoy various parts such as shin, brisket, and kneecap all at once. Recommended when you want to enjoy generous meat and deep broth flavor.

A beef bone broth soup containing beef tripe (yang) and meat. The chewy texture of the tripe and the clean broth combine for a satisfying chew. It tastes even better when you mix rice into the clear broth and eat it with kimchi.

A soup made by adding spicy seasoning to clear beef bone broth for a spicy taste. The deep meat broth is enhanced with a spicy flavor, making it good for hangovers. Recommended for those who like spicy food.

A savory soup made by adding dried radish greens (siraegi) to beef bone broth. The soft siraegi and savory meat broth blend to create a deep and comforting flavor. It is rich in fiber and can be enjoyed healthily with rice.

A traditional Korean soup with a clear and light broth made by simmering beef and bones. Its mild and soft taste is suitable for everyone, young and old. It is common to mix rice into the broth and top it with kkakdugi (cubed radish kimchi).

A hot pot dish made by adding Korean beef intestines (gopchang) and various vegetables to a spicy broth. The savory flavor of the intestines and the spicy taste of the broth are well-harmonized. It is perfect as a side with drinks, and it tastes even better when simmered while eating.

A dish made by simmering thinly sliced beef with vegetables in a sweet and savory soy sauce broth. The beef is tender and the broth is sweet, making it a favorite for everyone. It tastes delicious when mixed with rice, broth, and meat.

A dish made by stir-frying various seafood such as octopus, abalone, cod roe, and pollack roe with spicy seasoning. The harmony of the diverse textures of seafood and the spicy sauce stimulates the appetite. It is excellent as a side dish with drinks.

A dish made by simmering beef tail and kneecap parts until tender. You can enjoy the clean, original taste of the meat without any gamey flavor. It is a luxurious menu item to enjoy with chives or seasoned soy sauce as a side with drinks.

A jeon dish made by coating fresh oysters in egg batter and pan-frying them until golden brown. The fragrant sea scent of the oysters and the savory egg flavor blend softly. It is a winter delicacy that tastes great when dipped in soy sauce while warm.

This is a jeon made by thinly slicing pollack meat, dipping it in egg batter, and pan-frying it. It features the clean and soft taste unique to white fish. It is often enjoyed as a holiday or feast dish and pairs well with makgeolli.

A dish made by thinly slicing beef, coating it in flour and egg, and pan-frying it in oil. Its savory beef flavor and soft texture make it a universally favored menu item. It can be enjoyed without feeling greasy when paired with shredded green onion salad.

A dish made by boiling beef tripe (yang) and then mixing it with spicy and sour seasoning and vegetables. It features a chewy and crisp texture and a seasoning that stimulates the appetite. It is good as a side dish with drinks or as a delicacy to whet your appetite.

A noodle dish made by boiling kalguksu noodles in a rich beef bone broth. The savory and deep broth flavor permeates the noodles, making it a hearty meal. It pairs very well with freshly made kimchi.

A summer health food made by chilling chicken broth and seasoning it with vinegar and mustard, then topping it with shredded chicken breast. The sour and tangy broth cools you down from the heat. Enjoy it cold with noodles or vegetables.

A cold noodle dish where chewy naengmyeon noodles are mixed with spicy seasoning and seasoned skate or ray sashimi. The chewy texture of the sashimi and the spicy seasoning are a great match. It stimulates the appetite during the summer when you have a poor appetite.

A winter menu item made by mixing fresh raw oysters with spicy seasoning and vegetables. The freshness of the oysters and the savory taste of the seasoning combine to give you the scent of the sea. It is a seasonal delicacy that can be enjoyed with rice or as a side with drinks.