큰맘할매순대국 가양역점

A representative Korean soup dish made by boiling rich broth from pork leg bones with sundae, head meat, and intestines. It is characterized by its savory and deep flavor, and is eaten by mixing rice with salted shrimp or seasoning paste.

A nourishing dish made by adding plenty of mushrooms to the basic sundae soup, enhancing texture and flavor. The fragrant mushrooms blend well with the savory pork broth.

A menu where you can enjoy more generously by increasing the amount of meat and broth in the sundae soup. Recommended for those who want a hearty meal.

A sundae soup fortified with nutrients by adding medicinal herbs and healthy ingredients. You can feel a deep and healthy taste.

A gukbap (rice soup) made with tender boiled pork (suyuk) instead of sundae. It is good for those who prefer a clean and light broth.

A menu offering a generous portion of Suyuk Gukbap with increased meat.

A soup dish with a clear and rich broth made by simmering ox head meat. The chewy texture of the ox head meat is excellent.

A nourishing menu made by adding healthy ingredients to ox head soup.

A spicy soup made with pork backbone and dried radish greens (outer leaves of napa cabbage). It's fun to peel the meat off the bones, and it's popular for hangovers.

A soup dish made by boiling beef intestines (like tripe and intestines) and vegetables in a spicy and pungent broth. The chewy intestines and spicy broth blend well.

A nourishing dish made by grinding loaches and simmering them with dried radish greens. It has a savory and thick broth and is good for restoring energy.

A spicy soup made with finely shredded beef, green onions, bracken, and various vegetables. It is characterized by its spicy and refreshing broth.

A dish made by steaming aged kimchi and pork until tender, resulting in a deep flavor. The tender meat and spicy-sour kimchi are a 'rice thief' (meaning very appetizing).

A clear and refreshing hangover soup made by boiling dried pollack (hwangtae). It is not spicy and is light, making it good for breakfast.

A savory soup made with congealed cow's blood (seonji) and dried radish greens. It is characterized by the soft texture of seonji and its richness in iron.

A fusion menu where spicy ramen is enjoyed with sundae. It can solve both hangover relief and a meal at the same time.

A set meal for one person including boiled pork (bossam), kimchi, rice, and soup. A menu where you can enjoy bossam even when dining alone.

A traditional Korean nourishing dish made by simmering a whole young chicken with ginseng, jujubes, and glutinous rice. The broth is rich and the chicken is very tender.

A hangover soup made with clear ox bone broth and medicinal herbs, offering a clean and light taste. It is not spicy and can be enjoyed without feeling burdened.

A traditional Korean sundae made with glass noodles, vegetables, and seonji. It has a richer flavor and is packed with filling compared to regular sundae, making it good as a side dish for alcohol.

A pressed and solidified pork head meat dish. Eaten cold, it is characterized by its chewy and slightly firm texture. It is eaten dipped in salted shrimp.

A platter dish featuring various parts such as sundae, suyuk, and pyeonyuk served on one plate. You can enjoy various flavors at once, making it good for sharing.

A dish made by stir-frying sundae and various vegetables with a spicy sauce. The sweet and spicy taste stimulates the appetite and is popular as a side dish for alcohol.

A platter menu with a reduced portion compared to Halmae Modum, suitable for enjoying as a side dish with a meal.

A soup dish made with plenty of ingredients and a spicy broth, intended to be eaten as a side dish for alcohol. A bowl of rice often needs to be ordered separately.

A hot pot dish cooked at the table with pork backbone, potatoes, dried radish greens, and perilla leaves. The longer it boils, the richer the broth becomes, and you can also make fried rice after finishing.

A hot pot dish made by boiling sundae and chewy beef tripe in a spicy broth. The savory flavor of the tripe and the taste of sundae blend to create a deep flavor.

Korea's representative distilled spirit, clear and transparent. It has a high alcohol content and its clean taste pairs well with soup dishes or meat.

A carbonated alcoholic beverage with a refreshing quality. Good to enjoy cold.

A traditional Korean rice wine made by fermenting rice. It has a milky color and a sweet, savory taste with carbonation.

A clear and mild rice wine with a clean and soft taste. It has a lower alcohol content than soju and a pleasant aroma, making it good for light enjoyment.

Carbonated drinks like cola or cider.

Ramen noodles to add to soups or hot pots.

A bowl of white rice. Eaten with soup dishes.