화포식당 미사강변점

The most popular pork cut in Korea, samgyeopsal, aged to enhance its flavor. The layers of fat and meat create a savory and tender texture. Grill until golden brown and enjoy with salt or wrapped in vegetables.

A thick-cut pork neck steak. It's leaner than pork belly, offering a clean yet incredibly tender texture due to aging. Its rich juices allow you to savor the meat's original flavor.

Pork belly with the skin attached. You can enjoy the savory flavor of pork belly and the chewy, slightly crispy texture of the skin at the same time.

A special cut between the neck and shoulder of a pig. It is also called 'cheongyeopsal' because the fat is evenly distributed, and it is characterized by its crisp and chewy texture.

A dish made with quality pork neck and ribs marinated in a sweet and savory soy sauce-based sauce. Enjoy the subtle smoky flavor and tender texture when grilled over charcoal. A taste loved by everyone.

This is the rib cut of premium Korean beef (Hanwoo). It boasts excellent marbling, offering a melt-in-your-mouth tenderness and rich juices. We recommend enjoying the original flavor with just a pinch of salt.

Hanwoo ribs marinated in a sweet and savory garlic sauce for enhanced flavor. The Korean garlic aroma cuts through the richness of the meat and maximizes its savory taste.

A special cut located inside the beef rib, rare as only a small amount is produced per cow. It has a rich meaty flavor and a chewy yet tender texture.

This is the sirloin cut of beef, known for its fine grain and rich juices. The balance of fat and lean meat creates a savory and deep flavor.

Thinly sliced fresh raw beef (round cut) mixed with a sweet and savory sauce. It is eaten cold without cooking, and adding pear enhances its refreshing and crisp taste.

A spicy stew with ham, sausage, kimchi, and vegetables. Its rich and savory broth is excellent with rice.

Pork and vegetables stir-fried in a spicy and sweet gochujang sauce. It has a smoky flavor and is popular as a side dish with rice. It's also delicious wrapped in lettuce.

A stew made by simmering well-fermented aged kimchi and pork. Its spicy and refreshing broth is a characteristic Korean soul food.

A stew made with savory, traditional Korean fermented soybean paste. It contains tofu and various vegetables, offering a mild and comforting flavor.

A hearty meal of fresh yukhoe (Korean beef tartare) and various vegetables served over rice and mixed with gochujang sauce. The savory yukhoe and crisp vegetables create a satisfying dish.

A hearty soup with rice and pork in a rich broth made from pork bones. It's warm and filling, popular for hangover relief or as a meal.

A spicy soup made with beef tripe and intestines. The chewy texture of the intestines and the refreshing broth make it a great hangover cure.

An option to change your regular rice to freshly cooked hot pot rice. The rice tastes much better, and you can make scorched rice after your meal.

A specialty cheese from the Imsil region of Korea that can be grilled. It becomes chewy without melting completely and enhances the flavor when eaten with meat.

A thick, soupy rice dish made by mixing rice into doenjang jjigae. Its savory and hearty nature makes it a popular choice for dessert or a late-night snack.

Korea's representative noodle dish, enjoyed with chewy buckwheat noodles in cold broth (mul naengmyeon) or with a spicy and sweet sauce (bibim naengmyeon). It's a great palate cleanser after a meat meal.

A spicy ramen with bean sprouts or seafood. The refreshing broth will warm you up.

A dish made by steaming beaten eggs until soft. Its pudding-like soft texture and mild flavor pair well with spicy food.

A small-sized soybean paste stew, perfect to accompany your meal after eating meat.

A menu item where you add pickled mountain garlic leaves (myeonginamu) to wrap with the meat. The salty and fragrant taste cuts through the richness of the meat.

A bowl of white rice.

Add ramen noodles to the stew.

Add glass noodles (transparent noodles made from starch) to the Budae Jjigae.

Add ham and sausage to Budae Jjigae for a more generous portion.

Korea's representative soju brand. It is a clear and clean distilled spirit that pairs perfectly with meat dishes like samgyeopsal.

Popular soju brands. They are characterized by a smooth finish, allowing you to choose a brand that suits your preference.

Popular Korean lager beers. Their crispness and refreshing taste are excellent for cutting through the richness of meat.

A clean-tasting rice wine (Chung Ha) or a high-proof, clean Jeju soju (Hallasan). Byeolbit Chung Ha is a lighter option with added sparkling.

A sweet and fragrant fruit wine made with plums. The alcohol aroma is not strong, so it can be enjoyed smoothly.

Premium distilled soju aged in oak barrels. It features a deep flavor and smooth taste, perfect for upscale gatherings.

A premium distilled soju made using traditional Korean methods. It retains the unique flavor of rice and has a clean finish.

Assorted carbonated drinks.

A set of tonic water and lemon to enjoy distilled soju (Ilpoom Jinro, Hwayo) like a cocktail.