Aseong

Steamed skate fish, a Korean delicacy known for its distinct ammonia-like aroma and soft texture. The steaming process mellows the pungency slightly compared to eating it raw. Served warm, often with a dipping sauce.

Pan-fried skate fish fillets coated in egg batter. Heating the skate intensifies its characteristic ammonia scent and flavor. A savory pancake with a unique kick.

A stew made with skate fish. This version features a clear, white broth that is refreshing and savory. The pungency of the skate infuses the soup, creating a bold flavor profile.

Sliced raw fermented skate fish. Famous for its very strong, ammonia-like odor and pungent taste. Has a firm, chewy texture. A challenging but prized dish for adventurous eaters.

A savory pancake made with Maesaengi (seaweed fulvescens) and fresh oysters. The seaweed gives it a silky texture and ocean aroma, while the oysters add a burst of brine.

A hot soup featuring Maesaengi (seaweed fulvescens) and oysters. The fine strands of seaweed create a smooth, melting texture in the broth. Rich in marine flavors.

Boiled cockles served in their shells. Plump and chewy with a fresh sea taste. Typically served with a soy-based seasoning sauce on top or on the side.

A pancake made with wild water parsley (dolminari). Known for its aromatic, fresh herbal scent and crisp texture. Pan-fried until golden.

Mung bean pancake prepared in the style of Cheongsando Island. Made by grinding mung beans and pan-frying them. Thick, savory, and nutty with a crispy exterior.

A fragrant pancake made with mugwort. Has a distinctive herbal, slightly bitter, and earthy flavor that pairs well with the savory batter.

Green onion pancake. A classic Korean dish where scallions are battered and fried. Crispy, savory, and perfect for pairing with makgeolli.

Potato pancake made from grated potatoes. Chewy on the inside and crispy on the edges. Mild and savory flavor.

Kimchi pancake. Chopped kimchi is mixed into a flour batter and pan-fried. Spicy, tangy, and savory.

Warm blanched tofu served with stir-fried kimchi. A popular drinking snack where the soft, mild tofu balances the spicy and intense flavor of the cooked kimchi.

Fish cake soup. Various shapes of fish cakes simmered in a savory broth. A comforting and warm soup, often served as a side for alcohol.

Egg soup. A light and gentle soup made with beaten eggs. Soft and savory, good for soothing the stomach.

A traditional Korean rice wine similar to makgeolli but with floating rice grains. Slightly sweeter and clearer than regular makgeolli. Refreshing and fizzy.

Milky, lightly sparkling rice wine. Sweet, tangy, and low in alcohol. The quintessential drink to pair with Korean pancakes.

A brand of refined rice wine. Clear, clean, and smooth with a mild taste. Goes well with seafood and light dishes.

Korea's most popular distilled spirit. Clear and neutral in flavor, similar to vodka but lower in alcohol. Crisp and clean finish.

Lager beer. Light, refreshing, and carbonated. A standard choice to accompany any meal.

Non-alcoholic soft drinks, such as cola or cider.

A bowl of steamed white rice.