한성매운순대국

A hearty soup with blood sausage and various offal like pork head meat, simmered in a rich broth made from pork bone marrow. It has a savory and deep flavor, and is filling when mixed with rice and eaten with kkakdugi or kimchi.

A white broth Sundaeguk that allows you to enjoy the clean and savory taste of the original beef bone broth without adding spicy seasoning (dajegi). It is characterized by its mild and smooth flavor.

Sundaeguk with a red and spicy broth due to the addition of a spicy seasoning. It is popular as a hangover cure for its sharp and refreshing taste.

An exotic haejangguk made by simmering pork backbones, used in Gamjatang, along with blood sausage. You can enjoy the taste of the meat from the backbones and the savory flavor of Sundaeguk simultaneously.

A personal-sized Budaejjigae (Army Stew) simmered in a ttukbaegi (earthenware pot) with ham, sausage, kimchi, and other ingredients. The spicy broth blended with the flavors of various hams makes it a great meal option.

A stir-fried dish on a hot plate with blood sausage, intestines, various vegetables, and glass noodles, seasoned with a spicy and sweet sauce. Its chewy texture and savory sauce are a great match for alcoholic beverages.

Tender boiled pork, free of any gamey smell. Enjoy the savory aroma of the meat by dipping the moist and clean-tasting pork in salted shrimp or ssamjang.

A soup dish served as a drinking snack, generously filled with broth and ingredients without rice. It is spicier than Sundaeguk and has more ingredients, making it a good pairing with soju.

A Korean-style pancake generously filled with green onions, pan-fried until golden and crispy. The savory oil flavor and the fragrant aroma of green onions blend well, making it popular as an appetizer with makgeolli and other alcoholic drinks.

A dish cooked in a casserole pot with large pork backbones, blood sausage, various vegetables, and mushrooms. It's great for sharing among many people and offers a deep and rich broth.