큰손할매순대국 행신점

A soup with rice made by boiling sundae (blood sausage) and pork entrails in pork bone broth. It has a savory and rich flavor, seasoned with salted shrimp, perilla powder, and dabegi (seasoning paste). Eat it with rice mixed in and kimchi or kkakdugi.

A hangover soup made by boiling pork backbone and dried radish greens. You can eat the meat off the bones and enjoy the broth with rice. The broth is rich and spicy, perfect for relieving a hangover.

A spicy soup made with beef tripe (yang) and ox blood (seonji). You can enjoy the chewy texture of the tripe and the soft ox blood. The broth is refreshing and clean.

A soup made with fresh ox blood, dried radish greens, and bean sprouts. The ox blood has a pudding-like soft texture and is rich in iron. It features a spicy broth.

A refreshing and mild hangover soup made with plenty of bean sprouts. It is characterized by its non-irritating and clean broth. It is popular for breakfast or as a hangover cure.

A fusion dish made by adding ramen noodles to spicy sundae guk broth. The savory flavor of sundae and the umami of ramen are combined. A bowl of rice is served with it, making it a hearty meal.

A menu item made by adding large dumplings to a refreshing bean sprout hangover soup. You can enjoy the crunchy bean sprouts and the dumplings filled with ingredients together.

A pot-simmered beef bulgogi hot pot served in a ttukbaegi (earthenware pot). It contains beef marinated in a sweet and savory soy sauce, glass noodles, and vegetables. The broth is light, making it good for mixing with rice.

Galbitang (Short Rib Soup)

A spicy soup made with various beef entrails. You can enjoy the chewy texture of the entrails and the deep, rich broth.

A spicy soup made with beef, green onions, and bracken. The broth is red and spicy from chili oil. It is one of Korea's representative nourishing dishes.

A thick stew made with finely ground soybeans (biji). It has a nutty and mild flavor, and its soft texture makes it easy to digest.

A clear soup made by boiling chicken for a long time, with shredded chicken meat added. It has a mild and clean taste and is enjoyed as a nourishing dish.

A spicy chicken soup cooked in a Yukgaejang style. Chicken and vegetables are added and seasoned with spicy sauce.

A traditional Korean sausage filled with glass noodles, vegetables, and ox blood. It is steamed and served with a chewy and soft texture. It is eaten dipped in salt or salted shrimp.

A hearty soup dish that is great as an accompaniment to drinks. It has more ingredients and a richer broth than sundae guk and is usually enjoyed with alcohol without rice.

Boiled and pressed pork head meat. It is cooled and sliced, with a chewy and firm texture. It tastes great dipped in salted shrimp.

A hot pot dish made with pork backbone, potatoes, and dried radish greens. It is cooked at the table and has a spicy and deep flavor. You can also stir-fry rice in the remaining broth after eating.

Sundae and beef tripe (gopchang) hot pot with various vegetables. You can enjoy the chewy tripe and soft sundae with the broth, making it a great dish to accompany drinks.

Korea's representative distilled liquor. It is clear and transparent, with an alcohol content of about 16-17%. Its clean taste pairs well with brothy dishes or meat.

A refreshing and crisp lager beer. It is rich in carbonation, good for quenching thirst, and pairs well with fried or spicy foods.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a milky color and is carbonated, offering a sweet and savory taste with a tangy finish. The alcohol content is about 6%.

Carbonated drinks like Coke or Sprite. Good for cleansing your palate after a meal.