Busan Kalguksu

A Korean summer health food made by mixing noodles in cold soybean broth. It is characterized by its nutty and mild flavor, and is seasoned with salt or sugar according to taste. It is good to enjoy it cool.

A traditional Korean noodle dish made by boiling thinly sliced dough in broth. It is characterized by its warm, savory broth and chewy noodles, and is usually eaten with kimchi.

A traditional Korean dish made by tearing pieces of dough thinly by hand and boiling them. It harmonizes chewy dough with refreshing broth and is good as a hot soup dish.

A Korean soup dish made by boiling kalguksu noodles and sujebi dough together. You can enjoy the chewiness of kalguksu and the softness of sujebi at the same time. It is a warm and hearty meal.

A representative Korean side dish made with fermented cabbage, chili powder, garlic, ginger, and various seasonings. It is characterized by its spicy, sour, and crunchy texture. It goes well with almost all Korean food.

A Korean-style fried rice made by stir-frying rice with various ingredients (vegetables, meat, etc.). It is characterized by its savory and salty taste, and can be eaten with other dishes or as a standalone meal.

A representative Korean distilled liquor made by distilling rice, barley, etc. It usually has an alcohol content of 16-20% and is enjoyed with various foods for its clean and cool taste.

A traditional Korean rice wine made by fermenting rice. It is characterized by its smooth, sweet, and slightly carbonated taste. The alcohol content is about 6-8%, and it goes well with jeon or pancakes.