청기와감자탕 원흥점

A spicy and rich stew made by simmering pork backbone with potatoes, dried cabbage, perilla powder, etc. It's fun to peel the meat off the bones, and the broth has a savory and deep flavor. It's a representative Korean dish for both drinking and dining.

A dish with chewy octopus added to spicy Gamjatang. You can enjoy a richer broth flavor with the savory taste of pork backbone and the refreshing taste of seafood.

Gamjatang simmered with well-fermented aged kimchi. The sour and refreshing taste of kimchi cuts through the richness of the meat, allowing you to enjoy a clean and refreshing broth.

Pork backbone and various seafood steamed in a spicy sauce. It is stir-fried with crunchy bean sprouts and served with a concentrated sauce flavor without much broth, making it a unique delicacy.

Gamjatang served in a ttukbaegi (earthenware pot) for one person. This is an extra-large size with more meat than the regular size. It's a hearty meal with a rich broth.

Gamjatang served in a ttukbaegi (earthenware pot) for one person. This spicy and hot broth dish with pork backbone and dried cabbage is popular for hangover relief.

Pork coated in batter and deep-fried until crispy. This menu is great for children or adults who can't eat spicy food well.

Dumplings filled with meat and vegetables. A great side dish to enjoy with Gamjatang.

This is a pork backbone added when you run out of meat while eating Gamjatang.

An add-on menu item of octopus to be added to your Gamjatang.

Ramen noodles to add to the remaining broth after eating some of the Gamjatang.

Chewy dough to add to the broth and cook.

You can add potatoes to your Gamjatang.

You can add dried cabbage (uggeoji) used in Gamjatang. The cabbage, soaked in broth, has a soft and savory taste.

A dish made by mixing rice, seaweed flakes, sesame oil, etc., into the remaining Gamjatang broth after the meal. You can enjoy a crispy and savory finish.

A bowl of white rice.

Korea's representative distilled spirit, characterized by its clear and clean taste. It pairs very well with the spicy broth of Gamjatang.

A refreshing lager-style beer. Best enjoyed cold.

A traditional Korean liquor made from rice, with a milky appearance and a sweet, fizzy taste.

A clear, smooth, and mild rice wine (cheongju).

A sweet fruit wine with a subtle plum aroma.

Carbonated drinks like cola or cider.