콩마당

A dish of fermented skate (hong-eo), boiled pork belly (bossam), and kimchi, wrapped and eaten together. The pungent ammonia aroma blends with the savory taste.

A hot pot dish with tofu and various mushrooms. The broth is refreshing and plain, suitable for a meal or as an accompaniment to drinks.

A hearty hot pot with beef and tofu as the main ingredients, offering a spicy and deep flavor. It is a warm soup dish enjoyed while simmering.

A menu featuring tender tofu served with boiled pork belly (bossam). Enjoy it with kimchi or lettuce wraps.

A dish of warm, steamed tofu served with spicy stir-fried kimchi. The harmony between the plain tofu and stir-fried kimchi makes it a popular choice for an alcoholic beverage accompaniment.

A Korean-style pancake made with seafood such as squid and shrimp, and green onions. It is crispy on the outside, moist on the inside, and has an exquisite savory flavor.

Tofu pan-fried until golden brown. It offers a crispy exterior and a soft interior, allowing you to enjoy the original taste of tofu.

Noodles added to hot pot or stew dishes.

Dumplings added to hot pot or stew dishes.

A meal made by stir-frying rice with kimchi, vegetables, and other ingredients in the remaining broth or sauce.

White rice served in a stainless steel bowl with a lid.

A dish made by mashing tofu and forming it into patties like meat, then pan-frying it. It has a soft texture and pairs well with sauce.

A dish of stir-fried beef, tofu, and vegetables in a spicy sauce. It pairs well with rice or as a side for alcoholic drinks.

A spicy and refreshing stew made with soft sundubu and seafood. It has a cool broth taste.

A stew combining savory cheonggukjang and soft sundubu, offering a deep and rich flavor.

A spicy and refreshing stew made with well-fermented kimchi and sundubu.

Soft, fluffy, and savory white sundubu made in the Chodang style of Gangneung. Served with seasoned soy sauce.

A stew made with the okara left after making tofu. It is characterized by its nutty, thick, and plain taste.

A single-serving set meal including boiled pork belly (bossam), rice, and side dishes.

Beef and Mushroom Bulgogi served in a ttukbaegi (earthenware pot). The sweet and savory broth is plentiful, perfect for eating with rice.

A meal of rice topped with bean sprouts and various garnishes, mixed with a seasoned sauce. The crunchy texture of the bean sprouts is delightful.

Dried pollock (Hwangtae) brushed with sauce and grilled. Its chewy texture and sweet and spicy flavor make it a rice thief.

Kalguksu made with noodles mixed with buckwheat flour. You can enjoy the unique nutty aroma and taste of buckwheat.

Large dumplings filled generously with a buckwheat flour wrapper.

A traditional Gangwon-do dish made by wrapping savory buckwheat pancakes filled with spicy kimchi.

A refreshing summer delicacy where noodles are served in rich soy milk. Its nutty and plain taste is exquisite.

A traditional Korean fruit wine made from black raspberries. It is characterized by its sweet and rich flavor.

A medicinal liquor brewed with various medicinal herbs including ginseng. It is characterized by its subtle aroma and smooth finish.

A liquor made from hawthorn berries, with a sweet and sour taste and a fragrant fruity aroma.

Korea's representative distilled spirit, characterized by its clear and clean taste.

A fermented beverage characterized by its refreshing and cool carbonation.

A representative makgeolli from the Seoul region, this rice makgeolli is refreshing and sweet with a carbonated kick.

Makgeolli made by the Jipyeong Brewery, characterized by its smooth and clean taste.

A clear liquor (cheongju) made by fermenting rice at low temperatures. Its clean and smooth taste pairs well with raw fish or light appetizers.

Carbonated drinks such as Coke and Sprite.