차이나는 감자탕

A spicy soup dish made by simmering pork back-ribs with utgari. It's fun to peel off the tender meat, and the broth is deep and rich. Served hot in a ttukbaegi, it's eaten with rice.

A spicy soup dish made with Korean traditional sundae (blood sausage) and offal. The savory taste of perilla seeds and the spicy broth combine to be good for relieving fatigue. It's even more delicious when mixed with rice.

A hearty soup made with beef and utgari (withered cabbage leaves). It has a mild and savory flavor, making it popular for breakfast or as a hangover cure. It pairs well with kimchi or kkakdugi.

A nutritious soup with congealed beef blood (sundae) and beef. The sundae has a soft, pudding-like texture, and the broth is refreshing and savory. It's rich in iron and good for nourishing the body.

A clear and rich gomtang made by simmering beef head meat for a long time. Enjoy the chewy texture of the meat and the clean broth. Season with salt and pepper to your preference.

A clear soup dish with large beef short ribs. The meat is tender and easily separates from the bone, and the broth is rich in beef flavor and clean. It's a perfect hearty meal.

A summer delicacy made by mixing noodles in a cold, rich soy milk broth. It features the nutty and creamy taste of soybeans, seasoned with salt or sugar. It's perfect for a cool treat on a hot day.

A representative Korean hot pot dish made by simmering pork back-ribs with potatoes and utgari in a spicy broth. It's cooked at the table and the broth is rich and savory. It's excellent as a meal or as an accompaniment to drinks.

A dish made by adding well-fermented aged kimchi to gamjatang. The sour and deep flavor of the aged kimchi permeates the broth, adding to its savory taste. It's a delicacy to eat the meat and kimchi together.

Pork back-ribs are steamed in a savory and sweet soy sauce-based seasoning. Glass noodles and various vegetables are added, and the broth is slightly reduced. It's not too spicy, so it's enjoyable for all ages.

A fusion dish with spicy seasoned pork back-ribs generously topped with mozzarella cheese. The rich cheese softly neutralizes the intense spiciness. It's even more delicious when you wrap the cheese around the meat.

This menu item adds meat (pork back-ribs) to the main dishes like gamjatang or deungbyeonjjim. Order when you want to enjoy more meat.

Add aged kimchi, which is fermented cabbage. It adds a deep flavor to the broth.

Add boiled utgari (outer leaves of cabbage). It has a soft texture and savory taste.

Add potato noodles to the gamjatang. The potatoes, soaked in the broth, are fluffy and delicious.

A dish made by stir-frying rice with the remaining broth, seaweed flakes, sesame oil, etc. It's an essential course to finish your meal.

Add glass noodles with a clear and chewy texture. They absorb the broth well and taste great.

Add chewy rice cakes to the soup dish.

Hand-pulled dough pieces added to the soup. Adds a chewy texture.

Ramen noodles to be added to the boiling broth. It pairs excellently with soup dishes.

A bowl of white rice. Eaten with soup dishes as a meal.