해뜨는죽변물회막회

A raw fish dish where freshly caught fish is thinly sliced and eaten with vegetables, dipped in makjang (a type of soybean paste) or mixed together. Enjoy the fresh and chewy texture.

Sliced boiled whelk. It has a chewy texture and a sweetness that emerges with chewing, pairing well with cho-gochujang.

Tender boiled octopus. It's not tough and has a delicate texture, served with sesame oil and salt dip or cho-gochujang.

A dish where various seafood such as raw fish, sea squirt, octopus, whelk, abalone, and somyeon (thin wheat noodles) are mixed with a spicy and tangy icy broth. Enjoy the full flavor of the sea.

A dish where chewy octopus, tender boiled pork bossam, and fermented skate are wrapped with aged kimchi. It's a delicacy where the flavors and textures of the three ingredients harmonize.

A platter featuring hoe (raw fish), boiled octopus, and boiled whelk, perfect as a side dish for drinks.

A dish where various types of fish are braised with radish in a spicy and salty sauce. It's a 'rice thief' dish that goes well with rice.

A stew made with flounder, cooked spicy and refreshing. The mild and tender flesh of the flounder complements the broth.

Fermented skate sashimi. It has a strong, pungent aroma and taste, and is eaten with aged kimchi or dipped in salt.

A spicy stew made with Jangchi, a fish from the East Sea. Jangchi has firm, clean-tasting flesh, making for a delicious broth.

A dish made by stewing or braising Dorumeok (Pond Smelt) filled with roe. The chewy texture of the roe and its nutty flavor are exquisite.

A winter delicacy of semi-dried saury or herring. It has a chewy texture and savory taste, and is eaten wrapped with seaweed, laver, and vegetables.

Fresh raw oysters. Enjoy the fragrant sea flavor and soft texture, served with cho-gochujang.

A refreshing soup made with Gomchi (deep-sea fish). The Gomchi flesh is very soft like silken tofu, melting in your mouth.

A stew made with fresh, whole cod. The flesh is tender, and the broth is clear and clean, making it a good meal.

A dish of mackerel and savory sirage (dried radish greens) simmered in a sauce. The sirage soaked in sauce and the savory mackerel flesh pair well with rice.

Flounder braised in a spicy sauce. The combination of tender white fish and savory sauce is excellent.

A spicy stew made with plenty of pollack, pollock roe, and gon (pollock milt). Enjoy the refreshing broth and savory roe.

A dish where fresh raw fish and vegetables are sliced and served with a refreshing broth poured over them. Includes noodles for a satisfying meal.

A dish of mackerel grilled to a golden crisp. Crispy on the outside and moist on the inside, it's a popular side dish for rice.

A meal menu where fresh raw fish and various vegetables are placed on top of rice and mixed with cho-gochujang (spicy red pepper paste).

A bibimbap generously mixed with fragrant sea squirt. The unique sea aroma and slightly bitter taste of sea squirt stimulate the appetite.

A stew made with soft sundubu (silken tofu) and oysters. The refreshing taste of oysters creates a clean broth.

A mulhoe dish with added seafood such as sea squirt, octopus, and whelk, making it more abundant.

A pancake generously made with chives and seafood like squid, fried to a crisp. Its savory flavor is exquisite.

A menu featuring boiled pork bossam and fermented skate, enjoyed together. It's even more delicious when eaten as a 'samhap' (three-harmony combination) with aged kimchi.

Chewy dough dumplings to add to stews or soups.

Ramen noodles to cook in stew or soup broth.

Thin and soft noodle strands to accompany mulhoe or muchim.

Add sirage (dried radish greens) to stews or jorim dishes for a more hearty meal.

A representative Korean distilled spirit with a clear and clean taste. It pairs very well with seafood dishes.

A refreshing Korean beer with a crisp, invigorating carbonation.

A lager beer made with Korean rice, characterized by its smooth and refreshing taste.