이모네정육식당

A soup dish made by simmering Hanu (Korean beef) and seaweed. It is not spicy and has a clean, deep beef broth flavor. It is good to eat with warm rice.

A hearty soup made with Hanu (Korean beef) and ugeoji (dried napa cabbage). The doenjang-based broth is deep and rich, and the tender, simmered ugeoji has a pleasant texture. Suitable for a filling meal.

A bibimbap made with fresh Hanu (Korean beef) yukhoe (raw beef) and assorted vegetables served over rice. Mix with gochujang sauce; the savory flavor of the yukhoe and the crisp texture of the vegetables harmonize.

A doenjang jjigae (soybean paste stew) made with Hanu (Korean beef) chadolbagi (fatty beef cut). The savory flavor from the chadolbagi adds to the rich umami of the doenjang.

A spicy stew made with well-fermented kimchi and Handoen (Korean pork). The spicy and sour broth whets the appetite and is a representative Korean soul food.

Mackerel grilled to a golden brown. Crispy on the outside and moist on the inside, its savory flavor is excellent as a side dish for rice.