큰맘할매순대국 배봉사거리점

A hearty stew made with pork bone broth, sundae, and intestines. Known for its deep, savory flavor, enjoyed as a meal or anju with rice.

A nourishing sundae soup fortified with healthy ingredients like ginseng, houttuynia, and jujube.

A hearty soup made by adding spicy sauce and mushrooms to sundae soup.

A fusion menu item made by adding ramen noodles to sundae soup broth. Good for hangovers and served with rice.

A mild pork and glass noodle soup made with pork bone broth. Similar to Busan-style pork soup.

A single-serving set meal with tender boiled pork (bossam), rice, and soup.

A clear and refreshing soup made with dried pollack (hwangtae). Excellent for hangover relief.

A hangover soup made with beef's blood (congealed blood) and 우거지 (dried napa cabbage), boiled spicy. Rich in iron and has a savory taste.

A fusion dish with sundae in a spicy Jjamppong-style broth.

A nourishing soup with beef intestines and various vegetables, boiled spicy and hearty.

A spicy and rich broth dish made by boiling pork backbone with 우거지 (dried napa cabbage) and other ingredients. Fun to eat the meat off the bones.

Korea's representative nourishing dish, made by simmering a young chicken with ginseng, jujube, glutinous rice, etc.

A dish enjoyed with chewy noodles in a refreshing broth (mul naengmyeon) or spicy sauce (bibim naengmyeon).

A dish made by steaming well-fermented aged kimchi and pork. Its sour and deep flavor is a rice thief.

A nourishing noodle soup made with a rich broth from ground freshwater fish and kalguksu noodles.

A soupy version of sundae soup with a generous amount of broth and plenty of ingredients.

Chewy pork rind stir-fried in a spicy sauce. Rich in collagen and has a great texture.

A menu item to enjoy bossam in a small portion.

An assorted dish featuring popular items like bossam, sundae, and pyeonyuk on one plate for a diverse experience.

Pork trotters stir-fried or grilled in a very spicy sauce. Its intense spiciness makes it a popular anju.

A dish made by steaming well-fermented aged kimchi and galbi together. Great for a meal or anju for a group.

A hot pot stew with pork backbone, potatoes, and 우거지 (dried napa cabbage). Cooked at the table.

A hot pot stew with plenty of sundae and beef tripe. The savory flavor of the tripe and the spicy broth blend well.

Traditional Korean sausage (sundae) made with glass noodles, vegetables, and blood. Savory and hearty.

Pressed pork head meat. Chewy and mild, served with salted shrimp dipping sauce.

Korea's representative distilled spirit. Its clear and clean taste pairs well with most Korean dishes.

A refreshing lager beer.

A traditional Korean rice wine (makgeolli). Soft, sweet, and carbonated for a refreshing taste.

A clean and smooth tasting cheongju (clear liquor).

Carbonated drinks like Coke and Sprite.

A meal made by stir-frying rice with kimchi and other ingredients in the leftover broth after enjoying hot pot or similar dishes.

A bowl of white rice.